CN103637262A - Processing method for sleeve-fish color keeping and decrustation preventing - Google Patents
Processing method for sleeve-fish color keeping and decrustation preventing Download PDFInfo
- Publication number
- CN103637262A CN103637262A CN201310625295.7A CN201310625295A CN103637262A CN 103637262 A CN103637262 A CN 103637262A CN 201310625295 A CN201310625295 A CN 201310625295A CN 103637262 A CN103637262 A CN 103637262A
- Authority
- CN
- China
- Prior art keywords
- squid
- parts
- blanching
- sleeve
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 230000003405 preventing effect Effects 0.000 title abstract 3
- 206010033546 Pallor Diseases 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000238366 Cephalopoda Species 0.000 claims description 64
- 238000003756 stirring Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 abstract description 12
- 238000001816 cooling Methods 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000012856 packing Methods 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for sleeve-fish color keeping and decrustation preventing. The processing method comprises the following steps of (1) unfreezing and resolving a sleeve-fish raw material; (2) cleaning the sleeve-fish raw material; (3) soaking the cleaned sleeve-fish raw material; (4) preparing blanching water; (5) blanching the soaked sleeve-fish raw material; (6) cooling the blanched sleeve-fish raw material; (7) freezing the cooled sleeve-fish raw material; and (8) packing the frozen sleeve-fish raw material. The processing method provided by the invention has the advantages that the sleeve-fish color keeping and decrustation preventing effect after the blanching is greatly improved, problems that the color of sleeve-fish is not good, the skin is easy to remove are solved, an original delicious nutrition flavor of the sleeve-fish is kept, and the processed sleeve-fish is convenient to sell on a market.
Description
Technical field
The present invention relates to the processing method that a kind of squid protects look and anti-decortication, belong to the technical field that a kind of aquatic products are protected look and anti-decortication.
Background technology
At present, the problem that blanching squid easily occurs has 2 points, and one, the color and luster after blanching is bad; Two, easily decortication after blanching, has had a strong impact on its apparent condition, to such an extent as to has had influence on its Sales Channel, and squid guarantor's look and anti-decortication are insoluble problems all the time.
Summary of the invention
Technical problem to be solved by this invention is to provide the processing method that a kind of squid protects look and anti-decortication, and the method has improved the effect of protecting look and not peeling after squid blanching greatly, is a unique process technology in aquatic products processing field.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of squid protects the processing method of look and anti-decortication, comprises the following steps:
1) squid being carried out to raw material thaws, decomposes;
2) clean;
3) soak: by parts by weight, be the squid of 80～90 parts, the frozen water of 80～90 parts, the D-araboascorbic acid sodium of 3～5 parts, after the edible salt of 2～3 parts mixes, stir, and then soak 8～12 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
4) preparation of blanching water: be the fresh water of 90～100 parts by parts by weight, the sodium pyrophosphate of 5～10 parts mixes, is then heated to more than 95 ℃, obtain blanching water;
5) blanching: the squid after soaking and blanching water are mixed and carries out blanching, obtain the squid after blanching; Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 90～100 parts: 90～100 parts;
It is 6) cooling: it is below 10 ℃ that the squid after blanching is quickly cooled to central temperature with frozen water;
7) freezing;
8) packing.
The invention has the beneficial effects as follows: the present invention has improved the effect of protecting look and not peeling after squid blanching greatly, solved a difficult problem for the bad and easy decortication of squid color and luster, keep the flavour nutrient of the original deliciousness of squid, be convenient to it in the sale in market.
On the basis of technique scheme, the present invention can also do following improvement.
The time of stirring further, is 10～20 minutes.
The time of carrying out blanching further, is 20～30 seconds.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
Squid protects a processing method for look and anti-decortication, comprises the following steps:
1) squid being carried out to raw material thaws, decomposes;
2) clean;
3) soak: by parts by weight, be the squid of 80 parts, the frozen water of 80 parts, the D-araboascorbic acid sodium of 3 parts, after the edible salt of 2 parts mixes, stir 10 minutes, and then soak 8 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
4) preparation of blanching water: be the fresh water of 90 parts by parts by weight, the sodium pyrophosphate of 5 parts mixes, is then heated to more than 95 ℃, obtain blanching water;
5) blanching: the squid after soaking and blanching water are mixed and carries out blanching 20 seconds, obtain the squid after blanching; Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 90 parts: 90 parts;
It is 6) cooling: it is below 10 ℃ that the squid after blanching is quickly cooled to central temperature with frozen water;
7) freezing;
8) packing.
Embodiment 2
Squid protects a processing method for look and anti-decortication, comprises the following steps:
1) squid being carried out to raw material thaws, decomposes;
2) clean;
3) soak: by parts by weight, be the squid of 90 parts, the frozen water of 90 parts, the D-araboascorbic acid sodium of 5 parts, after the edible salt of 3 parts mixes, stir 20 minutes, and then soak 12 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
4) preparation of blanching water: be the fresh water of 100 parts by parts by weight, the sodium pyrophosphate of 10 parts mixes, is then heated to more than 95 ℃, obtain blanching water;
5) blanching: the squid after soaking and blanching water are mixed and carries out blanching 20～30 seconds, obtain the squid after blanching; Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 100 parts: 100 parts;
It is 6) cooling: it is below 10 ℃ that the squid after blanching is quickly cooled to central temperature with frozen water;
7) freezing;
8) packing.
Embodiment 3
Squid protects a processing method for look and anti-decortication, comprises the following steps:
1) squid being carried out to raw material thaws, decomposes;
2) clean;
3) soak: by parts by weight, be the squid of 85 parts, the frozen water of 87 parts, the D-araboascorbic acid sodium of 4 parts, after the edible salt of 2.5 parts mixes, stir 15 minutes, and then soak 10 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
4) preparation of blanching water: be the fresh water of 95 parts by parts by weight, the sodium pyrophosphate of 8 parts mixes, is then heated to more than 95 ℃, obtain blanching water;
5) blanching: the squid after soaking and blanching water are mixed and carries out blanching 25 seconds, obtain the squid after blanching; Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 95 parts: 97 parts;
It is 6) cooling: it is below 10 ℃ that the squid after blanching is quickly cooled to central temperature with frozen water;
7) freezing;
8) packing.
Embodiment 4
Squid protects a processing method for look and anti-decortication, comprises the following steps:
1) squid being carried out to raw material thaws, decomposes;
2) clean;
3) soak: by parts by weight, be the squid of 90 parts, the frozen water of 83 parts, the D-araboascorbic acid sodium of 5 parts, after the edible salt of 2 parts mixes, stir 17 minutes, and then soak 11 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
4) preparation of blanching water: be the fresh water of 100 parts by parts by weight, the sodium pyrophosphate of 9 parts mixes, is then heated to more than 95 ℃, obtain blanching water;
5) blanching: the squid after soaking and blanching water are mixed and carries out blanching 20～30 seconds, obtain the squid after blanching; Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 90 parts: 100 parts;
It is 6) cooling: it is below 10 ℃ that the squid after blanching is quickly cooled to central temperature with frozen water;
7) freezing;
8) packing.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (3)
1. squid protects a processing method for look and anti-decortication, it is characterized in that, comprises the following steps:
1) by parts by weight, be the squid of 80～90 parts, the frozen water of 80～90 parts, the D-araboascorbic acid sodium of 3～5 parts, after the edible salt of 2～3 parts mixes, stir, and then soak 8～12 hours, and each hour stirs once in immersion process, squid is fully soaked, the squid after being soaked, standby;
2) by parts by weight, be the fresh water of 90～100 parts, the sodium pyrophosphate of 5～10 parts mixes, and is then heated to more than 95 ℃, obtain blanching water;
3) by squid and step 2 after the immersion obtaining in step 1)) in the blanching water that obtains mix and carry out blanching, obtain the squid after blanching;
Wherein, the ratio of weight and number of the squid after described immersion and described blanching water is 90～100 parts: 90～100 parts;
4) squid after the blanching obtaining in step 3) being quickly cooled to central temperature with frozen water is below 10 ℃.
2. squid according to claim 1 protects the processing method of look and anti-decortication, it is characterized in that, in step 1), described in time of stirring be 10～20 minutes.
3. squid according to claim 1 protects the processing method of look and anti-decortication, it is characterized in that, in step 3), described in carry out blanching time be 20～30 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310625295.7A CN103637262B (en) | 2013-11-29 | 2013-11-29 | A kind of squid protects the processing method of look and anti-decortication |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310625295.7A CN103637262B (en) | 2013-11-29 | 2013-11-29 | A kind of squid protects the processing method of look and anti-decortication |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637262A true CN103637262A (en) | 2014-03-19 |
| CN103637262B CN103637262B (en) | 2015-08-26 |
Family
ID=50242669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310625295.7A Active CN103637262B (en) | 2013-11-29 | 2013-11-29 | A kind of squid protects the processing method of look and anti-decortication |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637262B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674298A (en) * | 2020-12-16 | 2021-04-20 | 北海市宽利水产有限公司 | Processing method of small cuttlefishes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102845778A (en) * | 2012-09-24 | 2013-01-02 | 蓬莱京鲁渔业有限公司 | Method for processing Peru squid flower |
-
2013
- 2013-11-29 CN CN201310625295.7A patent/CN103637262B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102845778A (en) * | 2012-09-24 | 2013-01-02 | 蓬莱京鲁渔业有限公司 | Method for processing Peru squid flower |
Non-Patent Citations (1)
| Title |
|---|
| 梁晶晶: "改善出口章鱼加工产品色泽的研究", 《浙江工商大学硕士学位论文》, 31 December 2008 (2008-12-31), pages 19 - 21 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674298A (en) * | 2020-12-16 | 2021-04-20 | 北海市宽利水产有限公司 | Processing method of small cuttlefishes |
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| Publication number | Publication date |
|---|---|
| CN103637262B (en) | 2015-08-26 |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A processing method for color preservation and anti peeling of squid Effective date of registration: 20211118 Granted publication date: 20150826 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230222 Granted publication date: 20150826 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |