CN103859479B - Squid dilated crisp slices and processing method thereof - Google Patents
Squid dilated crisp slices and processing method thereof Download PDFInfo
- Publication number
- CN103859479B CN103859479B CN201410106833.6A CN201410106833A CN103859479B CN 103859479 B CN103859479 B CN 103859479B CN 201410106833 A CN201410106833 A CN 201410106833A CN 103859479 B CN103859479 B CN 103859479B
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- squid
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- squid chip
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- dewatering
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
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- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of squid dilated crisp slices and processing method thereof, squid meat through including pretreatment, section, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made.The squid dilated crisp slices expansion rate of the present invention is high, the highest can close to 4, the squid chip volume after namely expanded be expanded front squid chip volume close to 4 times, not broken, and fat content is low, nutritious.Can cut into slices by machinery, therefore compared with the processing method of other fish puffing food, production efficiency can be effectively improved, reduce production cost.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of squid dilated crisp slices and processing method thereof.
Background technology
Fish protein organizational structure is loose, frangible.Therefore, in prior art, the making of fish puffing food is often by flesh of fish making beating blend, and adds Sal when pulling an oar blend, promote salt dissolubility myosin dissolution form dimensional network structure in the flesh of fish, namely first make minced fish, then add the dispensings such as starch, reshaping, dry, microwave bulking.This fish puffing food-processing method complex process, product can not keep original feature of raw material, coarse mouthfeel.There is problems in that 1. expansion rates are low during beautiful Lignum Rhamnellae microwave bulking Oncorhynchi fillet late, maximum expansion rate is only 2.2. shade deviation, after fillet dry the seasonings such as front salt, sugar, monosodium glutamate, fillet are easy to stick to be sticked together, causes that fillet not only expansion rate is low, and color and luster is also poor.3. it is difficult to industrialized production, because fishbone need to be avoided during section, so being difficult to machinery section, can only hand-cut sections, in addition, in order to prevent fillet to be sticked together or broken, manual pendulum and flaps time dry, are also needed, so cost human cost and time cost are all significantly high, and production efficiency is low.
Squid aboundresources, amount of fishing are big, raw material is stable, good and cheap and become processing leisure food main aquatic product protein matter resource.But, squid is cephalopod, without bony spur, there is special myoarchitecture, 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, not easily bite into pieces, such as shredded squid coarse mouthfeel, organize hard, had a strong impact on the edible of the consumer group such as old people, child.Therefore, develop technique simple possible, crispy slice that the squid of nutrition 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 squid dilated crisp slices, to make up blank without squid puffed food in the market, solves current fish puffing crispy slice simultaneously and adds the problem that man-hour is frangible and expansion rate is low.
The present invention solves to realize foregoing invention purpose by the following technical programs: squid meat through including pretreatment, section, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, it is that pretreated squid is cut into the squid chip that thickness is 1-4mm, after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering to moisture is 60-65%, with after composite sauces after 45-55 DEG C of hot air drying to water content is 25-45% microwave bulking form.
Consisting of of composite flavouring agent: according to squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO30.4-0.8%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
The processing method that second purpose of the present invention is to provide a kind of squid dilated crisp slices.
For achieving the above object, the processing method that the technical scheme is that described squid dilated crisp slices, including pretreatment, section, steaming and decocting, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein for the present invention
(1) pretreatment: squid cleans up and gills；
(2) section: squid is cut into the squid chip that thickness is 1-4mm；
(3) steaming and decocting: by squid chip after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is 60-65% to the moisture of squid chip；
(4) infiltration seasoning: add composite flavouring agent in the squid chip of the good water of drop, carries out infiltration seasoning 1-3 hour to squid chip；
(5) drying and dewatering: the squid chip of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%；
(6) microwave bulking: the squid crispy slice microwave bulking that will dry, or according to the microwave-light wave combination of 1:1, squid chip is carried out expanded.
After described operation (1) pretreatment, squid is freezed, to facilitate section.
Consisting of of composite flavouring agent in described operation (4): according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO30.4-0.8%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
The squid chip of drying and dewatering is also placed in-3-4 DEG C of sam after (5) by operation, makes the moisture distribution in squid chip 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 to the further seasoning of squid chip.
The invention have the advantage that the squid dilated crisp slices expansion rate that the present invention processes is high, the highest can close to 4, the squid chip volume after namely expanded is 4 times of expanded front squid chip volume, not broken, and fat content is low, nutritious.The present invention by controlling the slice thickness of squid, digestion time, boiling temperature and baking temperature, drying time make squid dilated crisp slices article construction firm, not broken.Wherein the control of boiling temperature mainly prevents the excessive degeneration of squid chip, because squid albumen appropriateness degeneration can make squid albumen provide suitable network structure for squid chip, it is beneficial to microwave bulking molding and prevents from crushing, and the appropriate degeneration of squid protein can also control the water content of squid chip well, contribute to saving the time for follow-up drying process, and save the energy.NaHCO3Except play raw meat effect and as bulking agent except, also have the effect of network structure maintaining squid albumen.Because NaHCO3In alkalescence, it can promote squid albumen to be sufficiently spread out in the digestion process of squid chip, forms network structure, is conducive to microwave molding, not broken.The present invention can carry out machinery section, therefore compared with the processing method of other fish puffing food, can be effectively improved production efficiency, reduce production cost.
Detailed description of the invention
Below in conjunction with the processing method that the tool present embodiment of the present invention describes squid dilated crisp slices in detail:
Embodiment one
Squid cleaned up and gills, after freezing, squid is cut into the squid chip that thickness is 1mm, being then 65% by squid chip dewatering to moisture of squid chip after 60 DEG C of steaming and decoctings 3 minutes；Cross toward drop and the squid chip of water adds by squid chip quality, by cane sugar powder 3%, salt 1.5%, NaHCO30.4%, the composite flavouring agent of disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% composition, squid chip is carried out infiltration seasoning 1 hour, then the squid chip of 45 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 25-45% scope, squid chip is placed in-3 DEG C of sam 8 hours, makes the moisture distribution in squid chip uniform；After sam completes, pack after squid chip microwave bulking.The average expansion rate recording this squid dilated crisp slices is 3.75.
Embodiment two
Squid cleaned up and gills, after freezing, squid is cut into the squid chip that thickness is 4mm, being then 60% by squid chip dewatering to moisture of squid chip after 75 DEG C of steaming and decoctings 5 minutes；Cross toward drop and the squid chip of water adds by squid chip quality, by cane sugar powder 6%, salt 3%, NaHCO30.8%, the composite flavouring agent of disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% composition, permeates seasoning 3 hours to squid chip；The squid chip of 55 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 25-45% scope, squid chip is placed in 4 DEG C of sam, it is also added with Fructus Lycopersici esculenti juice simultaneously, makes Fructus Lycopersici esculenti juice that squid chip to carry out infiltration seasoning again, and make the moisture distribution in squid chip uniform；After sam completes, according to the microwave-light wave combination of 1:1, squid chip is expanded, then pack.The average expansion rate recording this squid dilated crisp slices is 3.56.
Embodiment three
Squid cleaned up and gills, after freezing, squid is cut into the squid chip that thickness is 2mm, being then 65% by squid chip dewatering to moisture of squid chip after 70 DEG C of steaming and decoctings；Cross toward drop and the squid chip of water adds by squid chip quality, by cane sugar powder 5%, salt 2%, NaHCO30.6%, the composite flavouring agent of disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2% composition, carries out infiltration seasoning 2 hours to squid chip；The squid chip of 50 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 30%, squid chip is placed in 2 DEG C of sam, it is also added with squid cooking liquor condensed cream simultaneously, makes squid cooking liquor condensed cream that squid chip to carry out infiltration seasoning, and make the moisture distribution in squid chip uniform；After sam completes, according to the microwave-light wave combination of 1:1, squid chip is expanded, then pack.The average expansion rate recording this squid dilated crisp slices is 3.92.
Claims (7)
1. a squid dilated crisp slices, it is characterized in that: squid meat through including pretreatment, section, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, specifically: pretreated squid is cut into the squid chip that thickness is 1-4mm, after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering to moisture is 60-65%, with after composite sauces after 45-55 DEG C of hot air drying to water content is 25-45% microwave bulking form.
2. squid dilated crisp slices as claimed in claim 1, is characterized in that: described composite flavouring agent is for according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO30.4-0.8%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
3. a processing method for squid dilated crisp slices, including pretreatment, section, steaming and decocting, infiltration seasoning, drying and dewatering and expanded operation, wherein
(1) pretreatment: squid cleans up and gills；
(2) section: squid is cut into the squid chip that thickness is 1-4mm；
(3) steaming and decocting: by squid chip after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is 60-65% to the moisture of squid chip；
(4) infiltration seasoning: add composite flavouring agent in the squid chip of the good water of drop, carries out infiltration seasoning 1-3 hour to squid chip；
(5) drying and dewatering: the squid chip of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%；
(6) expanded: the squid chip microwave bulking that will dry, or according to the microwave-light wave combination of 1:1, squid chip is carried out expanded.
4. the processing method of squid dilated crisp slices as claimed in claim 3, is characterized in that: freezed by squid after described operation (1) pretreatment.
5. the processing method of squid dilated crisp slices as claimed in claim 3, is characterized in that: consisting of of the composite flavouring agent in described operation (4): according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO30.4-0.8%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
6. the processing method of squid dilated crisp slices as claimed in claim 3, is characterized in that: the squid chip of drying and dewatering is also placed in-3-4 DEG C of sam after (5) by described operation, makes the moisture distribution in squid chip uniform.
7. the processing method of squid dilated crisp slices as claimed in claim 6, is characterized in that: during described sam, is also added with Fructus Lycopersici esculenti juice taste flavor material, garlic taste flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106833.6A CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106833.6A CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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| Publication Number | Publication Date |
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| CN103859479A CN103859479A (en) | 2014-06-18 |
| CN103859479B true CN103859479B (en) | 2016-06-29 |
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| CN201410106833.6A Expired - Fee Related CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN105249297A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Puffing crisp chip for refreshing and preparation method thereof |
| CN105249296A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sweet and sour puffing crisp chip and preparation method thereof |
| CN106720180B (en) * | 2016-11-23 | 2020-05-19 | 深圳市万骐海洋生物科技有限公司 | Wet hippocampus air drying and drying process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN102132906A (en) * | 2011-03-02 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN103355701A (en) * | 2013-07-09 | 2013-10-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves |
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2014
- 2014-03-20 CN CN201410106833.6A patent/CN103859479B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN102132906A (en) * | 2011-03-02 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN103355701A (en) * | 2013-07-09 | 2013-10-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves |
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Granted publication date: 20160629 |