CN103859478B - The crisp circle of squid and processing method thereof - Google Patents
The crisp circle of squid and processing method thereof Download PDFInfo
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- CN103859478B CN103859478B CN201410106694.7A CN201410106694A CN103859478B CN 103859478 B CN103859478 B CN 103859478B CN 201410106694 A CN201410106694 A CN 201410106694A CN 103859478 B CN103859478 B CN 103859478B
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- squid
- squid loop
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- 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
Abstract
The present invention relates to a kind of crisp circle of squid and processing method thereof, squid meat is through including that pretreatment, cutting, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, this squid crisp circle expansion rate is high, can reach 4, squid loop volume after the most expanded is 4 times of expanded front squid loop volume, color is light and nature, delicate mouthfeel, the most broken, and fat content is low, nutritious.And this squid loop is bulk and crisp, without slag particle sense, the problem efficiently solving fish puffing food coarse mouthfeel.The present invention can carry out machinery cutting, and relatively other fish puffing food-processing method, is effectively improved production efficiency, reduces production cost.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of crisp circle of squid and processing method thereof.
Background technology
Fish protein organizational structure is loose, frangible, and therefore in prior art, the making of fish puffing food is normal
By flesh of fish making beating blend, and add Sal when pulling an oar blend, promote salt dissolubility myosin dissolution in the flesh of fish
And form dimensional network structure, the most first make minced fish, then add the dispensings such as starch, reshaping, be dried,
Expanded.This fish puffing food processing technology is complicated, and product can not keep original feature of raw material, mouthfeel
Coarse.There is problems in that 1. expansion rates are low during the beautifulst Lignum Rhamnellae microwave bulking Oncorhynchi fillet.Maximum swollen
Rate is 2, the most expanded after fillet volume be 2 times of expanded front fillet volume.2. shade deviation.Fillet are dried
After the seasonings such as front salt, sugar, monosodium glutamate, expanded easy to change when heating.3. it is difficult to industrialized production.Cause
Fishbone need to be avoided for fillet when cutting into slices, it is difficult to realize mechanized section, can only hand-cut sections, spend manpower become
This and time cost are too high, and production efficiency is low, it is difficult to industrialized production completely.
Squid aboundresources, amount of fishing are big, raw material is stable, good and cheap and become processing leisure food master
Want aquatic product protein matter resource.But, squid is cephalopod, without bony spur, there is special muscle
Structure, and moisture is high, when making traditional drying converted products, its muscle protein significant shrinkage degeneration,
Organizational structure is hard, and often goods are tough and tensile, be difficult to bite into pieces, as shredded squid coarse mouthfeel, organize hard, sternly
Heavily have impact on the edible of the consumer group such as old people, child.Therefore, technique simple possible, nutrition are developed
The squid crispy slice that the squid of health is bulk and crisp then can make up this market vacancy.
Summary of the invention
First purpose of the present invention is to provide a kind of crisp circle of squid, swollen without squid in the market to make up
The blank of relieving dyspepsia product, solves current fish puffing food coarse mouthfeel simultaneously, add that man-hour is frangible, color and luster deeply with
And the problem that expansion rate is low.
The present invention is achieved through the following technical solutions foregoing invention purpose: squid meat through include pretreatment, cutting,
Permeate pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation is made, and is by pretreated squid
Fish is cut into the squid loop that thickness is 1-4mm, soaks with pretreating agent and within 1-3 hour, carries out permeating pretreatment,
After 60-75 DEG C of steaming and decocting 3-5 minute, dewatering to moisture is 60-65%, with after compounding sauces
45-55 DEG C of hot air drying to water content is that microwave bulking forms after 25-45%.
Pretreating agent formula is: sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl 1%, remaining be water.
Consisting of of compounding flavouring agent: according to squid loop raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%,
Disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
Second object of the present invention is to provide the processing method of the crisp circle of a kind of squid.
The present invention for achieving the above object, the technical scheme is that the processing of the crisp circle of described squid
Method, including pretreatment, cutting, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering and microwave
Expanded operation, wherein
(1) pretreatment: squid cleans up and gills；
(2) cutting: squid is cut into the squid loop that thickness is 1-4mm；
(3) infiltration pretreatment: soak squid loop 1-3 hour with pretreating agent；
(4) steaming and decocting: by squid loop pretreated for infiltration after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is to squid
The moisture of fish circle is 60-65%；
(5) infiltration seasoning: add compounding flavouring agent in the squid loop dripped water, squid loop is permeated
Seasoning 1-3 hour；
(6) drying and dewatering: the squid loop of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid loop contain
Amount is down to 25-45%；
(7) microwave bulking: the squid crisp circle microwave bulking that will dry, or the microwave-light wave combination according to 1:1
Squid loop is carried out expanded.
After described operation (1) pretreatment, squid is freezed.
Pretreating agent in operation (3) based on squid loop raw materials quality, sodium tripolyphosphate 0.5%, NaHCO3
0.5%, NaCl 1%, remaining is water.The addition of described pretreating agent is described squid loop raw materials quality
70-100%.
Consisting of of compounding flavouring agent in described operation (4): according to described squid loop raw materials quality meter, sugarcane
Icing Sugar 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
The squid loop of drying and dewatering is also placed in-3-4 DEG C of sam after (6) by operation, makes the moisture in squid loop divide
Cloth is uniform.During sam, it is also added with Fructus Lycopersici esculenti juice taste flavor material, garlic taste flavor material or squid cooking liquor condensed cream
Seasoning further to squid loop.
The invention have the advantage that the squid crisp circle expansion rate that the present invention processes is high, can reach 4, the most swollen
Squid loop volume after change is 4 times of expanded front squid loop volume, and color is light and nature, delicate mouthfeel, is difficult to
Broken, and fat content is low, nutritious.The present invention by control the cutting thickness of squid and cutting direction,
Digestion time, boiling temperature and baking temperature, drying time make squid crisp circle article construction firm, no
Broken.Wherein the control of boiling temperature mainly prevents the excessive degeneration of squid albumen, because squid albumen is fitted
Degree degeneration can make squid albumen provide suitable network structure, beneficially microwave bulking molding preventing for squid loop
The most broken.If squid cutting is in blocks, time expanded, squid chip easily turns over and sticks up, and squid is cut into circle
Shape, can solve this problem well.The appropriate degeneration of squid protein can also control squid loop well
Water content, contribute to as follow-up drying process time-consuming, and save the energy.
NaHCO in pretreating agent of the present invention3Except play raw meat effect and as bulking agent in addition to, also have dimension
Hold the effect of the network structure of squid albumen.Because NaHCO3In alkalescence, it can promote squid albumen
The digestion process of squid loop is sufficiently spread out, forms network structure, beneficially microwave molding, the most broken.
NaHCO in pretreating agent the most of the present invention3To the molding of squid loop with prevent from broken also playing an important role.
Cooking process and pre-treatment treatment operation combine, and can eliminate the reducing sugar in squid loop and trip
From amino, there is Maillard reaction when can prevent expanded, change squid loop color and luster.It addition, in pretreating agent
Sodium tripolyphosphate in addition to there is water holding water retention, it is also possible to improve the crisp circle of squid tender degree, it
Make squid loop bulk and crisp, without slag particle sense, the problem efficiently solving fish puffing food coarse mouthfeel.
The present invention can carry out machinery cutting, and therefore the processing method of relatively other fish puffing food, can be effectively improved
Production efficiency, reduces production cost.
Detailed description of the invention
The processing method describing the crisp circle of squid in detail below in conjunction with the tool present embodiment of the present invention:
Embodiment one
Squid cleaned up and gills, after freezing, squid is cut into the squid loop that thickness is 1mm, using
By sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl 1% and water composition soaks squid loop 1
Hour, the addition of pretreating agent is the 70% of squid loop quality, then by squid loop 60 DEG C of steaming and decoctings 3 points
After clock, dewatering is 65% to the moisture of squid loop；Add by squid loop quality in the squid loop dripped water
Meter, by cane sugar powder 3%, salt 1.5%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% group
The compounding flavouring agent become, carries out permeating seasoning 1 hour, then 45 DEG C of hot air drying infiltration seasonings to squid loop
The squid loop crossed, is placed in-3 DEG C of sam 8 after the moisture of squid loop is down to 25-45% scope by squid loop
Hour, make the moisture distribution in squid loop uniform；After sam completes, wrap after squid loop microwave bulking
Dress.The average expansion rate recording the crisp circle of this squid is 3.86.
Embodiment two
Squid cleaned up and gills, after freezing, squid is cut into the squid loop that thickness is 4mm, using
By sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl 1% and water composition soaks squid loop 3
Hour, promote squid protein molecular to launch, improve the tender degree of squid loop finished product simultaneously, improve squid loop
Product color and luster.The addition of pretreating agent is the 100% of squid loop.Then by squid loop 75 DEG C of steaming and decoctings 5 minutes
Rear dewatering is 60% to the moisture of squid loop；Add in the squid loop dripped water based on squid loop quality,
By answering that cane sugar powder 6%, salt 3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% form
Auxiliary tone taste substance, to squid loop infiltration seasoning 3 hours；The squid loop of 55 DEG C of hot air drying infiltration seasonings, treats
Squid loop is placed in 4 DEG C of sam after being down to 25-45% scope by the moisture of squid loop, is also added with Fructus Lycopersici esculenti simultaneously
Juice, makes Fructus Lycopersici esculenti juice again carry out squid loop permeating seasoning, and makes the moisture distribution in squid loop uniform；All
Wet complete after, expanded to squid loop according to the microwave-light wave combination of 1:1, then pack.Record this squid
The average expansion rate of the crisp circle of fish is 3.63.
Embodiment three
Squid cleaned up and gills, after freezing, squid is cut into the squid loop that thickness is 2mm, using
By sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl 1% and water composition soaks squid loop 2
Hour, promote squid protein molecular to launch, improve the tender degree of squid loop finished product simultaneously, improve squid loop
Product color and luster.The addition of pretreating agent is the 85% of squid loop.Then by squid loop dewatering after 70 DEG C of steaming and decoctings
Moisture to squid loop is 65%；Add in the squid loop dripped water based on squid loop quality, by sugarcane
The compounding tune of Icing Sugar 5%, salt 2%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% composition
Taste substance, carries out squid loop permeating seasoning 2 hours；The squid loop of 50 DEG C of hot air drying infiltration seasonings, treats
Squid loop is placed in 2 DEG C of sam after being down to 30% by the moisture of squid loop, is also added with squid cooking liquor dense simultaneously
Contracting cream, makes squid cooking liquor condensed cream carry out squid loop permeating seasoning, and makes the moisture distribution in squid loop
Uniformly；After sam completes, expanded to squid loop according to the microwave-light wave combination of 1:1, then pack.
The average expansion rate recording the crisp circle of this squid is 4.08.
Embodiment four
Squid cleaned up and gills, after freezing, squid is cut into the squid loop that thickness is 1mm, using
By sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl 1% and water composition soaks squid loop 2
Hour, promote squid protein molecular to launch, improve the tender degree of squid loop finished product simultaneously, improve squid loop
Product color and luster.The addition of pretreating agent is the 80% of squid loop.Then by squid loop dewatering after 70 DEG C of steaming and decoctings
Moisture to squid loop is 65%；Add in the squid loop dripped water based on squid loop quality, by sugarcane
The compounding tune of Icing Sugar 5%, salt 2%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% composition
Taste substance, carries out squid loop permeating seasoning 2 hours；The squid loop of 50 DEG C of hot air drying infiltration seasonings, treats
After the moisture of squid loop is down to 30%, expanded to squid loop, then according to the microwave-light wave combination of 1:1
Pack.The average expansion rate recording the crisp circle of this squid is 3.81.
Claims (6)
1. the crisp circle of squid, including pretreatment, cutting, infiltration pretreatment, steaming and decocting, infiltration seasoning,
Drying and dewatering, expanded operation, is characterized in that: pretreated squid is cut into the squid that thickness is 1-4mm
Circle, soaks with pretreating agent and within 1-3 hour, carries out permeating pretreatment, dewatering after 60-75 DEG C of steaming and decocting 3-5 minute
It is 60-65% to moisture, with after compounding sauces at 45-55 DEG C of hot air drying to water content is
After 25-45%, microwave bulking forms；Described infiltration pretreatment uses pretreating agent to process, described pretreatment
Agent is based on described squid loop raw materials quality, sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl 1%, its
Yu Weishui, the addition of described pretreating agent is the 70-100% of described squid loop raw materials quality.
2. the crisp circle of squid as claimed in claim 1, is characterized in that: consisting of of described compounding flavouring agent:
According to described squid loop raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%,
Monosodium glutamate 0.04%, yellow wine 2%.
3. a processing method for the crisp circle of squid, including pretreatment, cutting, infiltration pretreatment, steaming and decocting,
Infiltration seasoning, drying and dewatering and expanded operation, wherein
(1) pretreatment: squid cleans up and gills；
(2) cutting: squid is cut into the squid loop that thickness is 1-4mm；
(3) infiltration pretreatment: soak squid loop 1-3 hour with pretreating agent；
(4) steaming and decocting: by squid loop pretreated for infiltration after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is extremely
The moisture of squid loop is 60-65%；
(5) infiltration seasoning: add compounding flavouring agent in the squid loop dripped water, squid loop is permeated
Seasoning 1-3 hour；
(6) drying and dewatering: the squid loop of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid loop
Content is down to 25-45%；
(7) expanded: the squid loop microwave bulking that will dry, or combine squid according to the microwave-light wave of 1:1
Circle carries out expanded；
It is characterized in that: described pretreating agent based on squid loop raw materials quality, sodium tripolyphosphate 0.5%, NaHCO3
0.5%, NaCl 1%, remaining is water, and the addition of described pretreating agent is described squid loop raw materials quality
70-100%.
4. the processing method of the crisp circle of squid as claimed in claim 3, is characterized in that: described operation (5)
In the consisting of of compounding flavouring agent: according to described squid loop raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%,
Disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
5. the processing method of the crisp circle of squid as claimed in claim 3, is characterized in that: described operation (6)
After also the squid loop of drying and dewatering is placed in-3-4 DEG C of sam, make the moisture distribution in squid loop uniform.
6. the processing method of the crisp circle of squid as claimed in claim 5, is characterized in that: described operation (6)
During sam, it is also added with Fructus Lycopersici esculenti juice taste flavor material, garlic taste flavor material or squid cooking liquor condensed cream to squid loop
Seasoning further.
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| CN201410106694.7A CN103859478B (en) | 2014-03-20 | 2014-03-20 | The crisp circle of squid and processing method thereof |
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| CN103859478B true CN103859478B (en) | 2017-01-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584188B (en) * | 2013-11-19 | 2015-02-25 | 浙江海洋学院 | Preparation method of carbon grilled squid slices |
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2014
- 2014-03-20 CN CN201410106694.7A patent/CN103859478B/en active Active
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| CN101810349A (en) * | 2009-07-09 | 2010-08-25 | 中国水产舟山海洋渔业公司 | Method for preparing soaked chili squids |
| CN102106590A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Sleeve-fish inflation agent and using method thereof |
| CN102805382A (en) * | 2012-06-12 | 2012-12-05 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN102793214A (en) * | 2012-09-06 | 2012-11-28 | 江南大学 | Conditioning and making method and high-efficiency even drying method for small trash fish marine product |
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