CN103734805A - Formula and preparation method of instant sour and hot fresh squid - Google Patents

Formula and preparation method of instant sour and hot fresh squid Download PDF

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Publication number
CN103734805A
CN103734805A CN200910192501.3A CN200910192501A CN103734805A CN 103734805 A CN103734805 A CN 103734805A CN 200910192501 A CN200910192501 A CN 200910192501A CN 103734805 A CN103734805 A CN 103734805A
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China
Prior art keywords
squid
fresh
instant
pepper
formula
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Pending
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CN200910192501.3A
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Chinese (zh)
Inventor
曾祥霖
曾祥菲
曾祥云
曾正
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曾正
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Priority to CN200910192501.3A priority Critical patent/CN103734805A/en
Publication of CN103734805A publication Critical patent/CN103734805A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs

Abstract

The invention discloses a formula and a preparation method of instant sour and hot fresh squid. According to the formula and the preparation method, a modern advanced industrial equipment reactor is adopted, the fresh chili prepared by adopting "a convenient and instant fresh chili formula and a preparation process" with the patent application number 2009100398766 is taken as a base material; fresh squid is eviscerated, cleaned, cut into blocks, and quick-fried with hot oil; a proper amount of fresh ginger, garlic, table salt, edible sugar, table vinegar, ground pepper, litsea cubeba oil and other flavorings are added into the squid and the squid is cooked, and sterilized at 115 DEG C under 0.11 MPa for 15 min to obtain the instant fresh squid subsidiary foodstuff which is suitable for long-term storage and suitable for travel, field, construction sites, and the like. The instant fresh squid subsidiary foodstuff is free of food additives such as chemical antiseptics, preserves natural nutrition components of the fish meat and has unique flavor.

Description

The formula of a kind of instant vinegar-pepper delicious squid and preparation method
1. technical field under
The present invention relates to formula and the preparation method of a kind of instant vinegar-pepper delicious squid, feature is: keep Qi Xin Fresh squid effective ingredient original flavor, do not add any chemical addition agent, it is good to eat that its taste is vinegar-pepper, squid meat keeps original flavor abundant, is easy to storage, transportation simultaneously, easy to carry, instant at any time, technical process and formula meet the relevant regulations of " People's Republic of China's the law of food safety ".The invention belongs to pre-packing non-staple food field.
2. background technology
At present, known instant squid only has spicy squid dry etc., is to be processed into dried squids substantially, does not possess special perfume (or spice), sweet, broken new Fresh squid is delicious and through frying course, its content of trans fatty acids is higher, and this is unfavorable health.So far, on market and in document, be showed no can convenient and instant fragrant and sweet vinegar-pepper delicious squid non-staple food, and can longer-term preserve, transport, carry and instant at any time.Documents and materials are as follows:
(1) Liu Hongying chief editor < < processing of aquatic products and storage > >, Chemical Industry Press, June in 2008 the 1st edition, CIP:INB978-7-5025-8907-3;
(2) Zhao Baofeng etc. compiles < < seawater fish goods > >, scientific and technical literature publishing house, October in 2004 the 1st edition, CIP:ISBN7-5023-4774-7;
3. summary of the invention
The present invention has overcome the natural components and the original flavor that keep Fresh squid's meat, does not add any chemical food preservation additive, is easy to preserve simultaneously, transports, carries and can eat at any time; The invention provides the typical local food (non-staple foodstuff class) of the vinegar-pepper original flavor natural components of a kind of convenient and instant.
The technical scheme that the instant vinegar-pepper delicious squid of 3.1 the present invention adopts:
3.1.1 technical process:
By the new Fresh squid meat dice of cleaning; With pot, by the peanut perfume (or spice) that stirs fry in oil, add the quick-fried 2min of squid piece to pull out and delicate flavor pepper, salt, sugar, vinegar, pepper powder and water appropriate (every 1000g solids adds the about 600ml of water), boil 60min.Most of moisture content is evaporated into and retains about 200ml, and 115 ℃ of 15min 0.1PMa sterilizing, is cooled to below 60 ℃.Add uncooked garlic grain and litsea citrate oil to mix, obtain.Note: add after uncooked garlic and guarantee that the biologically active of allicin do not destroyed by high temperature and keep its sterilizing ability, extend the shelf life, add after litsea citrate oil and avoid volatilization.
3.1.2 formula
65 parts of Fresh squid's meat, 15 parts of delicate flavor peppers, 5 parts, ginger, 5 parts of uncooked garlics, 5 parts, sugar, 2 parts of salt, 0.9 part of vinegar, 0.09 part of pepper powder, 0.01 part of litsea citrate oil.
3.1.3 eating method:
The instant vinegar-pepper delicious squid of the present invention is non-staple food, opens direct-ediblely, can be used as the dish that brings meal directly edible, also can be as the flavouring of noodles, rice noodles, ground rice.
3.1.4 guardian technique:
The guardian technique of the instant vinegar-pepper delicious squid of the present invention is:
1. use modern advanced preparation industrial equipment reactor (stainless steel cauldron preparation: heating pressurization facility, cooling infrastructure, stirring facility, washing device, degerming respirator, Pressure gauge, thermometer, peephole and water supply, feed intake, discharge etc.), comparatively fast intensification, pressure sterilizing, comparatively fast cooling, temperature controllable, time chien shih technique advanced person.
2. (the number of patent application 2009100398766 " one can convenient and instant fresh-flavor pepper formula and preparation technology " take the delicate flavor pepper of special preparation as base-material, received first trial Qualified letter of notice), through carrying out modern crafts with squid etc., cook form fresh-keeping, health, non-staple food stored for a long time;
3. select the squid (0.1 ~ 0.5Kg/ bar is good) of suitable size;
Time, the temperature of a series of each stage process control that 4. Fresh squid cooks, make the effective reject fishlike smell of the proper energy of its method for making and keep the original flavor of squid meat natural components.
5. more than the comprehensive poach time answers 60min, make it to fill and part boil, prepare burden tasty, 115 ℃ of 15min 0.1PMa of sterilizing coefficient;
6. at half aseptic GMP food industry factory building, decoct, packing operation, half is aseptic subpackaged, guarantees not to be contaminated by bacterial, and ensures food safety.
3.2 the packing of product
Every part of solids net content (water stain to drain) 150g, the 250g of the instant vinegar-pepper delicious squid point packing of the present invention, 350g; Can (can) dress 24 months shelf-lifves of sealing, glass bottle covers tightly 18 months maintenance phases, and Polythene Bag (packaging for foodstuff level) dress vacuumizes sealing by fusing and keeps 12 months phases.
The beneficial effect of the instant vinegar-pepper delicious squid of 3.3 the present invention:
1. Fresh squid's meat does not pass through the process that long period " fried " high temperature destroys, and preserves the natural components of Fresh squid's meat, reduces trans-fatty acid in food, good for health.Note: peanut wet goods edible oil boiling point is more than 220 ℃, and temperature is higher, and in food, natural components is destroyed more, and common dish boils temperature and is no more than 100 ℃, only has short time more than 100 degree during stir-fry.Note: add after uncooked garlic in this process, guarantee that the biologically active of allicin is not destroyed by high temperature, it is lasting to keep the biological antibiotic effect of uncooked garlic element and retain garlic perfume;
2. keep Fresh squid's meat original flavor, at delicate flavor pepper and sugar, pepper powder, fruit of a cubeb litsea tree wet goods flavouring, under the effect of cooking, keep former delicious;
3. do not add any chemical addition agent, cooking technology process and packing operation are carried out under GMP factory building half aseptic condition, safe and sanitary, and product quality is guaranteed, healthy;
4. be convenient to preserve, transport, carry and preserve;
5. convenient and instant, need not heat before eating, edible at any time, is more suitable for the environment such as journey, field, building site edible;
6. use modernization industry device fabrication, feasible process, can be used for industrialized mass production, promotes productivity.
4 specific embodiment
The instant vinegar-pepper delicious squid specific embodiment of the present invention is implemented by following step.
4.1 raw material are selected and implementing quality standards
4.1.1 pickle principal item and the quality requirement of Fresh squid
(1) squid (Ommastrephes), claims again squid, is the general name of squid class squid section, of a great variety, is distributed widely in the Pacific Ocean, the Atlantic Ocean, each sea area, the Indian Ocean;
(2) inkfish (Sepiidae), claims again cuttlefish, octopus etc., and coastal area of china abounds with.
Fresh squid's meat preparation method:
1. select body weight in the Fresh squid that is greater than 0.1kg/ bar, brush adventitia, except abandoning extra large fish glue sheath, ink sac and internal organ, cleans up, and is cut into about 3cm × 3cm bulk, note: select quick-frozen Fresh squid (stale fiss need not);
2. 5% ginger grain, 12% salt powder and slurry oil, cooking wine, five-spice powder are smeared in right amount in fish piece, with basin or barreled, put and cover tightly, place 0.5 ~ 1h, make it tasty;
3. take out drain water stain, the Fresh squid's meat that must pickle.
Quality standard:
1. proterties: outward appearance is beautiful white, and flesh of fish body is aobvious fresh, tender soft, boils crisply and flexible, and the fishlike smell having is less, and with tool ginger and spiced taste with sweet and sour flavor, salt amount is moderate.
2. physical and chemical index
The project indicator (%)
Moisture content < 60%
Salt < 10.0% (in the flesh of fish)
Other should meet relevant criterion
4.1.2 delicate flavor pepper quality standard
" delicate flavor pepper " selects the method for number of patent application 2009100398766 " one can convenient and instant fresh-flavor pepper formula and preparation technology " to make.Implementing quality standards: Q/ZFS0209-0303.
4.2 formula
Pickle 65 parts of Fresh squid's meat, 15 parts of delicate flavor peppers, 5 parts, ginger, 5 parts of uncooked garlics, 2 parts of salt, 2 parts, sugar, 0.9 part of vinegar, 0.09 part of pepper powder and 0.01 part of litsea citrate oil, drinking water approximately adds to 60% of solids weight, cooking volatilization after retain liquid object approximately 20%.
4.3 technological procedure
1. Fresh squid's piece of pickling is drained water stain;
2. ginger is struck off to ginger peel and clean, be cut into granule (0.5cm × 0.5cm × 0.5cm is following), standby;
3. by uncooked garlic peeling, thinly slice or clap and be broken into fragment, standby;
4. delicate flavor pepper is taken by formula rate, standby;
5. equipment requirement:
1 stainless steel cauldron, specification 0.5m 3~ 2.0m 3all can, wear agitator, pressure 0.1Pma, be equipped with heating and cooling infrastructure, safety valve, sanitary block air valve (microbiological free air filter ventilator);
2 stainless steel caldrons, 0.2m 3~ 0.5m 3all can, band heating facility;
The aid utensils such as 3 stainless steel slices and lazy tongs, stainless steel are slipped through the net, spoon;
6. cross oil: caldron is cleaned up and dried, put into peanut oil (consumption is pot volume < 50%), be heated to boil, Fresh squid's cube meat is put into deep fat excessively oily, stop is no more than 2min, pick up and be filtered dry oil droplet, note: the object of oil, for making the viscous fluid of the flesh of fish curing, is eliminated fishlike smell excessively;
7. Fresh squid's cube meat, a ginger material, delicate flavor pepper and salt after mistake oil, sugar, vinegar, pepper powder etc. are added in reactor, add water appropriate, be heated to 100 ℃, normal pressure keeps turning 105 ℃ of hot pressing, 0.1Pma 15min after 60min, stop heating, put water quench, open and stir, after 60min, should be cooled to below 60 ℃;
8. add uncooked garlic fragment, litsea citrate oil, stirs, and obtains vinegar-pepper delicious squid;
9. packing, is distributed into 150g/ bottle, 250g/ bottle, 350g/ bottle by above-mentioned vinegar-pepper delicious squid of cooking, and covers tightly sealing.Note: technical process should be carried out at half aseptic GMP food production dust proof workshop, guarantees without fungi pollution; The optional can dresses of packaging material (24 months shelf-lifves), glass bottle (18 months shelf-lifves), plastic foil vacuum packaging (12 months shelf-lifves) for food.
4.4 eating method
The dish of the present invention is vinegar-pepper delicious squid can be used as food and drink is directly edible, directly edible while being more suitable for journey, field, building site etc. without cooking condition.
Implement example 1:
Get and pickle the piece 65kg of Fresh squid, delicate flavor pepper 15kg, ginger 5kg, uncooked garlic 5kg, salt, sugar, vinegar, pepper powder and fruit of a cubeb litsea tree wet goods appropriate (with mouthfeel appropriateness, being advisable), " cook under 4.3 technological procedure items, obtain according to the present invention.
Implement example 2:
Get and pickle the piece 65kg of Fresh squid, delicate flavor pepper 20kg, ginger 5kg, uncooked garlic 5kg, salt, sugar, vinegar, pepper powder and fruit of a cubeb litsea tree wet goods appropriate (with mouthfeel appropriateness, being advisable), " cook under 4.3 technological procedure items, obtain according to the present invention.
Implement example 3:
Get and pickle the piece 65kg of Fresh squid, delicate flavor pepper 10kg, ginger 5kg, uncooked garlic 5kg, salt, sugar, vinegar, pepper powder and fruit of a cubeb litsea tree wet goods appropriate (with mouthfeel appropriateness, being advisable), " cook under 4.3 technological procedure items, obtain according to the present invention.

Claims (3)

1. the formula of an instant vinegar-pepper delicious squid and preparation method: Fresh squid is removed and abandons internal organ, ink sac and extra large fish glue sheath, clean, add after quick-fried with peanut oil the condiment such as special delicate flavor pepper and salt, vinegar cook and must still keep the former natural components of Fresh squid and original flavor be easy to storage, transportation, instant Fresh squid non-staple food easy to carry.
2. according to described in claims 1, formula of the present invention: 65 parts of Fresh squid, 15 parts of delicate flavor peppers, 5 parts, ginger, 5 parts of uncooked garlics, 5 parts of salt, approximately 5 parts altogether of all the other sugar, vinegar, zanthoxylum powder or pepper powder, fruit of a cubeb litsea tree wet goods.
3. according to the present invention described in claims 1 and 2, be characterized in: the delicate flavor pepper of 1. selecting application for a patent for invention numbers 2009100398766 " one can convenient and instant fresh-flavor pepper formula and preparation technology " to make is base-material, can make the flesh of fish abandon raw meat and keep original flavor; 2. technical process is not added the chemical food additives such as any anticorrisive agent, favourable food security; 3. keep preferably the natural components of Fresh squid's flesh of fish, delicious flavour; 4. instant; 5. be easy to storage and transportation; 6. can produce in enormous quantities with the advanced industrial equipment reactor that is equipped with of modernization, form productivity.
CN200910192501.3A 2009-09-21 2009-09-21 Formula and preparation method of instant sour and hot fresh squid Pending CN103734805A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200910192501.3A CN103734805A (en) 2009-09-21 2009-09-21 Formula and preparation method of instant sour and hot fresh squid

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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995668A (en) * 2016-05-19 2016-10-12 中国水产舟山海洋渔业公司 Making process of instant squids
CN107048241A (en) * 2017-06-01 2017-08-18 四川大学 Instant flavour squid strip and preparation method thereof
CN108271996A (en) * 2018-01-26 2018-07-13 渤海大学 A kind of squid, that is, pickless and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1176073A (en) * 1997-09-26 1998-03-18 刘京 Squid roasting method

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1176073A (en) * 1997-09-26 1998-03-18 刘京 Squid roasting method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995668A (en) * 2016-05-19 2016-10-12 中国水产舟山海洋渔业公司 Making process of instant squids
CN107048241A (en) * 2017-06-01 2017-08-18 四川大学 Instant flavour squid strip and preparation method thereof
CN108271996A (en) * 2018-01-26 2018-07-13 渤海大学 A kind of squid, that is, pickless and preparation method thereof

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Application publication date: 20140423