CN103637264A - Preparation process of canned fried squid - Google Patents
Preparation process of canned fried squid Download PDFInfo
- Publication number
- CN103637264A CN103637264A CN201310630899.0A CN201310630899A CN103637264A CN 103637264 A CN103637264 A CN 103637264A CN 201310630899 A CN201310630899 A CN 201310630899A CN 103637264 A CN103637264 A CN 103637264A
- Authority
- CN
- China
- Prior art keywords
- squid
- fried
- fresh
- water
- fish body
- 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.)
- Pending
Links
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention relates to the technical field of aquatic product processing and particularly relates to a preparation process of canned fried squid. The preparation process of the canned fried squid comprises the following steps: raw material handling; precooking and dehydrating; frying; seasoning; canning; exhausting and sealing; sterilizing and cooling; finished product checking and storing. The preparation process of the canned fried squid comprises the steps of handling a fresh or frozen and normal-temperature thawed squid; precooking and dehydrating; pickling the cooked squid by using a self-made sauce; then, frying the pickled squid; canning the fried squid; sterilizing and cooling to obtain a finished product. The preparation process of the canned fried squid, provided by the invention, breaks through the traditional preparation methods of shredded squid, dried squid, squid rolls, char-grilled squid and other traditional products; in addition, the squid is fried with the sauce by using a cooking process so that the squid is good in nutrition preservation, better in taste and suitable for people of all ages so as to be a brand new aquatic product with a high nutritive value.
Description
Technical field
The present invention relates to technical field of aquatic product processing, be specifically related to a kind of preparation technology of fresh fried squid can.
Background technology
Squid has advantages of high protein, low fat, low in calories, and the dry squid of every hectogram contains 66.7 grams, protein, lipase 37 .4 gram, contains in addition the inorganic salts such as a large amount of carbohydrate and calcium, phosphorus, sulphur.In fresh and alive squid, protein content is also up to 16%-20%, and fat content is extremely low, be only 4% left and right of general meat, so heat is also well below meat product.Squid is not only rich in protein, calcium, phosphorus, iron, and the trace element such as calcium selenium, iodine, manganese, also contains abundant DHA, EPA equal altitudes unrighted acid, and the taurine of high level.Edible squid can effectively reduce the cholesterol of accumulating in vascular wall, for the formation of prevention vascular sclerosis, gall stone, all has much effect, can supplement simultaneously mental, prevent senile dementia etc.Therefore concerning easily suffer from cardiovascular aspect disease in, the elderly, squid is wholesome food especially.The preparation technology of fresh fried squid can of the present invention be by fresh or freezing and through the squid of normal temperature unfreezing first through processing, the dehydration of precooking, pickles the squid after boiling by the baste with autogamy, then the squid of pickling is carried out fried.By the squid tinning after fried the cooling finished product that obtains of sterilization.The fresh fried squid can preparation technology of preparation of the present invention has broken the preparation of the traditional products such as traditional shredded squid, dry, volume and baked squid, and carry out fried owing to adopting digesting technoloy and being equipped with baste, make the nutrition of squid intact, taste good and all-ages, be a kind of brand-new marine product being of high nutritive value.
Summary of the invention
The object of the invention is in order to overcome the problems such as squid product taste prepared by existing squid preparation technology is single, mouthfeel is poor, a kind of preparation technology of fresh fried squid can is provided, squid product special taste prepared by the preparation technology of the fresh fried squid can of the present invention, applicable Chinese taste, nutrition is complete, long shelf-life, and open instant, and all-ages.
In order to reach foregoing invention object, the present invention is by the following technical solutions: a kind of preparation technology of fresh fried squid can, preparation technology's flow process of described fresh fried squid can comprises the following steps: dehydration → fried → seasoning → tinning → exhaust sealing → sterilization is processed → precooked to raw material cooling → product inspection warehouse-in.
Be specially:
Raw material process Jiang Xin Fresh squid or freezing after thawing the good squid of smell, peel off surperficial redness of the skin or complexion clothing film, clean, fish head is left behind and removes eyeball and mouth, clean, fish body is outwards translated into trunk, go internal organ to clean.In whole processing procedure, fish body all must lower the temperature with trash ice (water that comprises use) fresh-keeping.2 precook when dehydration water is heated to boil puts into squid, and water temperature is held in 95～100 ℃, precooks 3～5 minutes.When floating, fish body picks up, and saturating by the water-cooled that flows immediately.3. the preparation of spice water for the fresh fried squid can of the preparation of baste (1): Chinese anise, ginger splices, cassia bark, Chinese prickly ash are put into jacketed pan, add water and add a cover and boil approximately 1 hour, then add cloves to boil 10 minutes, filter to obtain the spice water of 45 kilograms.(2) preparation of baste: above-mentioned batching is mixed, boil filtration.Fried and seasoning squid fish body and fish head are carried out respectively fried, 160～180 ℃ of oil temperatures, the fried time of fish body is 3 minutes, the fried time of fish hair oil is 2 minutes, explodes while being golden yellow to fish body, pulls out while hot and is immersed in baste.Juice temperature is held in 70～80 ℃, floods approximately 5 minutes, picks up drop juice.5. tinning adopts No. 946, C-enamel can C-, and net content is 170 grams.By after slack tank cleaning and sterilizing, 156 grams of dress squids, with 10 grams of refined oils, 4 grams of bastes.During tinning, in every trunk, fill in 1 of calamary head, slightly outside expose, trunk marshalling, 8～12, every tank.The large, medium and small collocation of squid is substantially even.6. after exhaust and sealing tinning, first seal in advance, by thermal exhaust, can central temperature is 75～80 ℃, while hot sealing.7. sterilization and cooling bactericidal formula: 10～70～15/118 ℃.Can after sterilization is cooled to 40 ℃ of left and right, takes out and wipe tank warehouse-in.
The specific embodiment:
Preparation technology is as follows: dehydration → fried → seasoning → tinning → exhaust sealing → sterilization is processed → precooked to raw material, and cooling → product inspection is put in storage.
Raw material process Jiang Xin Fresh squid or freezing after thawing the good squid of smell, peel off surperficial redness of the skin or complexion clothing film, clean, fish head is left behind and removes eyeball and mouth, clean, fish body is outwards translated into trunk, go internal organ to clean.In whole processing procedure, fish body all must lower the temperature with trash ice (water that comprises use) fresh-keeping.2 precook when dehydration water is heated to boil puts into squid, and water temperature is held in 95～100 ℃, precooks 3～5 minutes.When floating, fish body picks up, and saturating by the water-cooled that flows immediately.3. the preparation of spice water for the fresh fried squid can of the preparation of baste (1): Chinese anise, ginger splices, cassia bark, Chinese prickly ash are put into jacketed pan, add water and add a cover and boil approximately 1 hour, then add cloves to boil 10 minutes, filter to obtain the spice water of 45 kilograms.(2) preparation of baste: above-mentioned batching is mixed, boil filtration.Fried and seasoning squid fish body and fish head are carried out respectively fried, 160～180 ℃ of oil temperatures, the fried time of fish body is 3 minutes, the fried time of fish hair oil is 2 minutes, explodes while being golden yellow to fish body, pulls out while hot and is immersed in baste.Juice temperature is held in 70～80 ℃, floods approximately 5 minutes, picks up drop juice.5. tinning adopts No. 946, C-enamel can C-, and net content is 170 grams.By after slack tank cleaning and sterilizing, 156 grams of dress squids, with 10 grams of refined oils, 4 grams of bastes.During tinning, in every trunk, fill in 1 of calamary head, slightly outside expose, trunk marshalling, 8～12, every tank.The large, medium and small collocation of squid is substantially even.6. after exhaust and sealing tinning, first seal in advance, by thermal exhaust, can central temperature is 75～80 ℃, while hot sealing.7. sterilization and cooling bactericidal formula: 10～70～15/118 ℃.Can after sterilization is cooled to 40 ℃ of left and right, takes out and wipe tank warehouse-in.Quality requirement fish body is yellowish-brown or bronzing.There is the due flavour of fresh fried squid and smell, free from extraneous odour.Organize soft or hard appropriateness, fish body size is roughly even, marshalling.946 170 grams of tank type net weight, squid refuels >=90%, sodium chloride 1.2%～2.0%.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows:
(1) preparation technology is unique and simple;
(2) the fresh fried squid nutrition leak that preparation technology obtains is few, is of high nutritive value;
(3) the fresh fried squid taste good that the preparation technology of fresh fried squid can prepares and all-ages;
(4) the fresh fried squid meat that the preparation technology of fresh fried squid can prepares is loose, is easy to absorb.
The preparation technology of fresh fried squid can of the present invention be by fresh or freezing and through the squid of normal temperature unfreezing first through processing, the dehydration of precooking, pickles the squid after boiling by the baste with autogamy, then the squid of pickling is carried out fried.By the squid tinning after fried the cooling finished product that obtains of sterilization.The fresh fried squid can preparation technology of preparation of the present invention has broken the preparation of the traditional products such as traditional shredded squid, dry, volume and baked squid, and carry out fried owing to adopting digesting technoloy and being equipped with baste, make the nutrition of squid intact, taste good and all-ages, be a kind of brand-new marine product being of high nutritive value.
Claims (1)
1. a preparation technology for fresh fried squid can, is characterized in that, the preparation technology of described fresh fried squid can comprises the following steps: dehydration → fried → seasoning → tinning → exhaust sealing → sterilization is processed → precooked to raw material, and cooling → product inspection is put in storage;
1). raw material process Jiang Xin Fresh squid or freezing after thawing the good squid of smell, peel off surperficial redness of the skin or complexion clothing film, clean, fish head is left behind and removes eyeball and mouth, clean, fish body is outwards translated into trunk, go internal organ to clean; In whole processing procedure, fish body all must lower the temperature with trash ice (water that comprises use) fresh-keeping;
2) precook and when dehydration water is heated to boil, squid is put into, water temperature is held in 95～100 ℃, precooks 3～5 minutes; When floating, fish body picks up, and saturating by the water-cooled that flows immediately;
3). the preparation of spice water for the fresh fried squid can of the preparation of baste (1): Chinese anise, ginger splices, cassia bark, Chinese prickly ash are put into jacketed pan, add water and add a cover and boil approximately 1 hour, then add cloves to boil 10 minutes, filter to obtain the spice water of 45 kilograms;
(2) preparation of baste: above-mentioned batching is mixed, boil filtration;
4). fried and seasoning is carried out squid fish body and fish head respectively fried, 160～180 ℃ of oil temperatures, the fried time of fish body is 3 minutes, the fried time of fish hair oil is 2 minutes; Clock, explodes while being golden yellow to fish body, pulls out and is immersed in while hot in baste; Juice temperature is held in 70～80 ℃, floods approximately 5 minutes, picks up drop juice;
5). tinning adopts No. 946, C-enamel can C-, and net content is 170 grams; By after slack tank cleaning and sterilizing, 156 grams of dress squids, with 10 grams of refined oils, 4 grams of bastes; During tinning, in every trunk, fill in 1 of calamary head, slightly outside expose, trunk marshalling, 8～12, every tank; The large, medium and small collocation of squid is substantially even;
6). after exhaust and sealing tinning, first seal in advance, by thermal exhaust, can central temperature is 75～80 ℃, while hot sealing;
7). sterilization and cooling bactericidal formula: 10～70～15/118 ℃; Can after sterilization is cooled to 40 ℃ of left and right, takes out and wipe tank warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630899.0A CN103637264A (en) | 2013-12-02 | 2013-12-02 | Preparation process of canned fried squid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630899.0A CN103637264A (en) | 2013-12-02 | 2013-12-02 | Preparation process of canned fried squid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637264A true CN103637264A (en) | 2014-03-19 |
Family
ID=50242671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310630899.0A Pending CN103637264A (en) | 2013-12-02 | 2013-12-02 | Preparation process of canned fried squid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637264A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886649A (en) * | 2014-11-26 | 2015-09-09 | 石台县山园食品有限公司 | Dried wild small river fish preparation method |
| CN105520086A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Spicy squid food and production process thereof |
| CN105595233A (en) * | 2015-12-31 | 2016-05-25 | 烟台大宸食品有限公司 | Stew spice formula and method for preparing stewed squid |
| CN105661388A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Flavor food with octopus feet as raw materials and preparing method of flavor food |
| CN105661387A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Leisure food with small sea sleeve fish as raw materials and preparing method of leisure food |
| CN105685856A (en) * | 2016-02-19 | 2016-06-22 | 石狮市海百皇水产食品有限公司 | Leisure food prepared from squid wings and preparation method of leisure food prepared from squid wings |
| TWI601483B (en) * | 2014-12-09 | 2017-10-11 | 頂呱呱國際股份有限公司 | Whole squid fried food and method manufacturing thereof |
| CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
| CN114431430A (en) * | 2022-02-25 | 2022-05-06 | 广西壮族自治区水产科学研究院 | Method for improving quality of marine cephalopod food |
-
2013
- 2013-12-02 CN CN201310630899.0A patent/CN103637264A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886649A (en) * | 2014-11-26 | 2015-09-09 | 石台县山园食品有限公司 | Dried wild small river fish preparation method |
| TWI601483B (en) * | 2014-12-09 | 2017-10-11 | 頂呱呱國際股份有限公司 | Whole squid fried food and method manufacturing thereof |
| CN105520086A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Spicy squid food and production process thereof |
| CN105595233A (en) * | 2015-12-31 | 2016-05-25 | 烟台大宸食品有限公司 | Stew spice formula and method for preparing stewed squid |
| CN105661388A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Flavor food with octopus feet as raw materials and preparing method of flavor food |
| CN105661387A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Leisure food with small sea sleeve fish as raw materials and preparing method of leisure food |
| CN105685856A (en) * | 2016-02-19 | 2016-06-22 | 石狮市海百皇水产食品有限公司 | Leisure food prepared from squid wings and preparation method of leisure food prepared from squid wings |
| CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
| CN114431430A (en) * | 2022-02-25 | 2022-05-06 | 广西壮族自治区水产科学研究院 | Method for improving quality of marine cephalopod food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637264A (en) | Preparation process of canned fried squid | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| KR100888232B1 (en) | Prawn soy and manufacturing method thereof | |
| CN102657341B (en) | Processing method for convenient rice wine soaking duck food | |
| CN102078013A (en) | Seafood-containing soup can and manufacturing method thereof | |
| CN101803765A (en) | Flavored diced squid composite fish sausage and preparation method thereof | |
| CN103637251A (en) | Preparation technology of canned anchovy | |
| CN101322564A (en) | Method for producing can of squid braised in soy sauce | |
| CN101120799B (en) | Sugariness dried oyster with iodine-containing tea flavor | |
| CN103844244B (en) | A kind of squid sauce and preparation method thereof | |
| CN103099243A (en) | Instant sea cucumber producing method | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN103431445A (en) | Processing method of sipunculus nudus can | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN102028265A (en) | Spicy scallop skirt rims and preparation method thereof | |
| CN104351756A (en) | Red shrimp prepared food and preparation method thereof | |
| CN101347251A (en) | Method for producing squid braised in soy sauce can | |
| CN105266074A (en) | Making method of canned sardines | |
| CN103704777A (en) | Preparation method of deep-fried salmon steaks | |
| CN105077146A (en) | Fermentation flavored dried scallop seasoning and preparation method thereof | |
| CN101647581A (en) | Cooking method of sweet-and-sour fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |