CN103919178A - Mustard octopus salting process - Google Patents
Mustard octopus salting process Download PDFInfo
- Publication number
- CN103919178A CN103919178A CN201410172435.4A CN201410172435A CN103919178A CN 103919178 A CN103919178 A CN 103919178A CN 201410172435 A CN201410172435 A CN 201410172435A CN 103919178 A CN103919178 A CN 103919178A
- Authority
- CN
- China
- Prior art keywords
- octopus
- weight
- mustard
- seasoning
- baste
- 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
Abstract
The invention provides a mustard octopus salting process which comprises the following steps: (1) weighing high fructose corn syrup, bechamel sauce, scallop powder and the balance of water in percentage by weight for preparing a seasoning base solution, and fully and uniformly stirring; (2) mixing cleaned octopus and the seasoning base solution, and salting the mixture; (3) weighing thick chilli sauce, bechamel sauce, concentrated soy sauce, salt, monosodium glutamate, bonito powder, white wine, a thickening agent and the balance of high fructose corn syrup in percentage by weight for preparing an octopus seasoning solution, and fully and uniformly stirring; and (4) mixing and stirring the salted octopus, the octopus seasoning solution and lactuca, adding essence, packaging, sealing and standing, thereby obtaining mustard octopus. Because the octopus muscle texture is prevented from being damaged, the mustard octopus is high in chewiness, and the mouthfeel is improved. The mustard octopus is suitable for common catering consumers to eat.
Description
Technical field
The present invention relates to a kind of salting processing technique of food, particularly, relate to the salting processing technique of a kind of mustard octopus.
Background technology
Mustard octopus contains the nutrient such as rich in protein, mineral matter, and is also rich in antifatigue, anti-ageing, can extend important healthy ingredient--the natural taurines such as human longevity.In addition, heating mustard octopus or the very high food of a kind of nutritive value, be not only delicious sea food delicacies, and be the tonic good merchantable brand of dietotherapy among the people.
Patent documentation (open day is CN101524166A, and open day is on 09 09th, 2009) discloses a kind of method of deep processing octopus foods, and it mainly comprises step: (1) removes octopus internal organ and pollutant, and is cleaned up; (2) the octopus raw material cleaning up and food additives condiment being put into pH value is 9.6 the aqueous solution; (3) above-mentioned solution is warmed to 95 DEG C under normal pressure, octopus is boiled; (4) take out octopus, clean up after cooling.Patent documentation (open day is CN102160661A, and open day is on 08 24th, 2011) discloses the processing method of a kind of octopus, comprises the steps: step 1: clean: after octopus is gilled, clean up; Step 2: deodorize: the octopus that has foul smell taste is picked out to rear removal; Step 3: salt mill: octopus is dropped into after grinder, toward wherein adding salt: water=5: 100 salt solution, carries out salt mill by the rolling of grinder cylinder; Step 4: scald boiling hot: after the octopus of salt milled cleans up one by one, put it in boiling water, scald boiling hot; Step 5: beat and burst: adopt flesh of fish cutmixer to beat the octopus of scalding hot and burst, appropriateness adds 3% starch further to beat and burst after beating and bursting; Step 5: be shaped: the octopus mud of having been burst in arena is placed in moulding pallet and paves, and forms fixing geometry; Step 6: cook: moulding pallet is placed in steamer and cooks rear disk stripping; Step 7: quick-frozen: the octopus mud after cooking is cut into cube granule after cooling, quick-frozen after balance.
The shortcoming existing in above-mentioned two parts of prior aries is: in the solution scalding or be 9.6 in pH value of scalding in boiling water after salt mill, 95 DEG C are boiled, and can destroy the toughness of octopus grain of meat, have affected the mouthfeel of product.
Therefore,, in order to meet the needs of food and drink consumer to the unique mouthfeel of octopus, need to improve the processing technology of existing octopus.
Summary of the invention
The object of the invention is to overcome the defect that above-mentioned prior art exists and the salting processing technique of a kind of mustard octopus is provided, this technique has retained the toughness of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel.
Object of the present invention is achieved through the following technical solutions, and the salting processing technique of a kind of mustard octopus, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take each raw material by following percentage by weight: the water of HFCS 16-20%, bechamel 8-12%, scallop powder 1-3%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and described seasoning is mixed, pickled, and at the bottom of the octopus after described cleaning and described seasoning, the weight ratio of liquid is (3-0.1): 1, and salting period, more than 12 hours, is pickled temperature below 10 DEG C, and regularly stirs;
Step (3) preparation octopus baste
Take each raw material by following percentage by weight: the HFCS of thick chilli sauce 5-7%, bechamel 13-17%, concentrated soy sauce 16-20%, salt 2-4%, monosodium glutamate 0.5-1.5%, wooden fish element 0.5-1.5%, white wine 20-25%, thickener 0.5-1.5%, surplus, fully stirs evenly;
Step (4) is stung dish by weight (7-9) by the octopus after described pickling, described octopus baste, mountain: (0.8-1.2): ratio (0.8-1.2) is carried out mix and blend, and then according to essence with described in pickle rear octopus percentage by weight 0.2-0.8% add essence, pack airtight, leave standstill, to obtain final product.
Preferably, in step (1), take each raw material preparation octopus baste by following percentage by weight: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus, then fully stirs evenly.
Preferably, in step (2), fully stirred once every 2 hours.
Preferably, in step (3), take each raw material preparation octopus baste by following percentage by weight: the HFCS of thick chilli sauce 6%, bechamel 15%, concentrated soy sauce 18%, salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, surplus, fully stirs evenly.
Preferably, in step (4), the octopus after described pickling, described octopus baste, the mountain dish of stinging is carried out to mix and blend by weight the ratio of 8:1:1, and then according to essence with described in pickle rear octopus percentage by weight 0.5% add essence, pack airtight, leave standstill, to obtain final product.
Compared with prior art, the present invention has following beneficial effect: by the analysis to various octopus aquatic products monopolizing characteristics, by the formula that carries out liquid at the bottom of seasoning, pickle the reasonably combined of order, pickling process, octopus formulation of flavoring liquid.Protected not being destroyed of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel, be suitable for common food and drink consumer edible.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art further to understand the present invention, but not limit in any form the present invention.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement.These all belong to protection scope of the present invention.
In the present invention, concentrated soy sauce is by processing common soy sauce to obtain by concentrated and decolouring, obtain the more shallow soy sauce of colourless or color substantially and be concentrated soy sauce, improve the concentration of the various compositions of soy sauce, and avoid pigment impact in the airtight standing process of packaging on product provided by the invention of soy sauce.Common soy sauce wherein can adopt the soy sauce of normal fermentation in food industry; Concentration step wherein can adopt vacuum-concentrcted, also can separate concentrated by membrane technology; Decolouring step wherein can adopt active carbon to carry out, and the consumption of active carbon can carry out according to 5-10g active carbon/L soy sauce.
Embodiment 1
The present embodiment relates to the salting processing technique of a kind of mustard octopus, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take liquid at the bottom of each raw material preparation seasoning by following percentage by weight: the water of HFCS 16%, bechamel 10%, scallop powder 3%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and seasoning is mixed, pickled, and at the bottom of the octopus after cleaning and seasoning, the weight ratio of liquid is 3:1, and salting period is 12 hours, and pickling temperature is 10 DEG C, and fully stirs once every 2 hours;
Step (3) preparation octopus baste
Take each raw material by following percentage by weight: the HFCS of thick chilli sauce 5%, bechamel 15%, concentrated soy sauce 20%, salt 2%, monosodium glutamate 1%, wooden fish element 1.5%, white wine 20%, thickener 1%, surplus, fully stirs evenly;
Step (4) is carried out mix and blend by the octopus after pickling, octopus baste, the mountain dish of stinging by weight the ratio of 7:1:1.2, and then adds essence according to essence and the percentage by weight 0.2% of pickling rear octopus, packs airtightly, leaves standstill, and to obtain final product.
The technique that the present embodiment provides has been protected not being destroyed of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel.
Embodiment 2
The present embodiment relates to the salting processing technique of a kind of mustard octopus, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take liquid at the bottom of each raw material preparation seasoning by following percentage by weight: the water of HFCS 18%, bechamel 12%, scallop powder 1%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and seasoning is mixed, pickled, and at the bottom of the octopus after cleaning and seasoning, the weight ratio of liquid is 1.5:1, and salting period is 16 hours, and pickling temperature is 5 DEG C, and fully stirs once every 2 hours;
Step (3) preparation octopus baste
Take each raw material by following percentage by weight: the HFCS of thick chilli sauce 6%, bechamel 17%, concentrated soy sauce 16%, salt 3%, monosodium glutamate 1.5%, wooden fish element 0.5%, white wine 22%, thickener 1.5%, surplus, fully stirs evenly;
Step (4) is carried out mix and blend by the octopus after pickling, octopus baste, the mountain dish of stinging by weight the ratio of 8:1.2:0.8, and then adds essence according to essence and the percentage by weight 0.5% of pickling rear octopus, packs airtightly, leaves standstill, and to obtain final product.
The technique that the present embodiment provides has been protected not being destroyed of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel.
Embodiment 3
The present embodiment relates to the salting processing technique of a kind of mustard octopus, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take liquid at the bottom of each raw material preparation seasoning by following percentage by weight: the water of HFCS 20%, bechamel 8%, scallop powder 2%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and seasoning is mixed, pickled, and at the bottom of the octopus after cleaning and seasoning, the weight ratio of liquid is 0.1:1, and salting period is 20 hours, and pickling temperature is 2 DEG C, and fully stirs once every 2 hours;
Step (3) preparation octopus baste
Take each raw material by following percentage by weight: the HFCS of thick chilli sauce 7%, bechamel 13%, concentrated soy sauce 18%, salt 4%, monosodium glutamate 0.5%, wooden fish element 1%, white wine 25%, thickener 0.5%, surplus, fully stirs evenly;
Step (4) is carried out mix and blend by the octopus after pickling, octopus baste, the mountain dish of stinging by weight the ratio of 9:0.8:1, and then adds essence according to essence and the percentage by weight 0.8% of pickling rear octopus, packs airtightly, leaves standstill, and to obtain final product.
The technique that the present embodiment provides has been protected not being destroyed of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel.
Embodiment 4
The present embodiment relates to the salting processing technique of a kind of mustard octopus, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take each raw material preparation octopus baste by following percentage by weight: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and seasoning is mixed, pickled, at the bottom of octopus after cleaning and seasoning, the weight ratio of liquid can be selected (3-0.1): 1, salting period, more than 12 hours, is pickled temperature below 10 DEG C, and fully stirs once every 2 hours;
Step (3) preparation octopus baste
Take each raw material preparation octopus baste by following percentage by weight: the HFCS of thick chilli sauce 6%, bechamel 15%, concentrated soy sauce 18%, salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, surplus, fully stirs evenly;
Step (4) is carried out mix and blend by the octopus after pickling, octopus baste, the mountain dish of stinging by weight the ratio of 8:1:1, and then adds essence according to essence and the percentage by weight 0.5% of pickling rear octopus, packs airtightly, leaves standstill, and to obtain final product.
The technique that the present embodiment provides has been protected not being destroyed of octopus grain of meat, make product inlet after toughness pure, improved mouthfeel.
Above specific embodiments of the invention are described.It will be appreciated that, the present invention is not limited to above-mentioned specific implementations, and those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (5)
1. a salting processing technique for mustard octopus, is characterized in that, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
Take each raw material by following percentage by weight: the water of HFCS 16-20%, bechamel 8-12%, scallop powder 1-3%, surplus, then fully stirs evenly;
Step (2) is pickled
Liquid at the bottom of octopus after cleaning and described seasoning is mixed, pickled, and at the bottom of the octopus after described cleaning and described seasoning, the weight ratio of liquid is (3-0.1): 1, and salting period, more than 12 hours, is pickled temperature below 10 DEG C, and regularly stirs;
Step (3) preparation octopus baste
Take each raw material by following percentage by weight: the HFCS of thick chilli sauce 5-7%, bechamel 13-17%, concentrated soy sauce 16-20%, salt 2-4%, monosodium glutamate 0.5-1.5%, wooden fish element 0.5-1.5%, white wine 20-25%, thickener 0.5-1.5%, surplus, fully stirs evenly;
Step (4) is stung dish by weight (7-9) by the octopus after described pickling, described octopus baste, mountain: (0.8-1.2): ratio (0.8-1.2) is carried out mix and blend, and then according to essence with described in pickle rear octopus percentage by weight 0.2-0.8% add essence, pack airtight, leave standstill, to obtain final product.
2. the salting processing technique of a mustard octopus, it is characterized in that, in step (1), take each raw material preparation octopus baste by following percentage by weight: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus, then fully stirs evenly.
3. a salting processing technique for mustard octopus, is characterized in that, in step (2), fully stirs once every 2 hours.
4. the salting processing technique of a mustard octopus, it is characterized in that, in step (3), take each raw material preparation octopus baste by following percentage by weight: the HFCS of thick chilli sauce 6%, bechamel 15%, concentrated soy sauce 18%, salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, surplus, fully stirs evenly.
5. the salting processing technique of a mustard octopus, it is characterized in that, in step (4), octopus after described pickling, described octopus baste, the mountain dish of stinging is carried out to mix and blend by weight the ratio of 8:1:1, and then according to essence with described in pickle rear octopus percentage by weight 0.5% add essence, pack airtight, leave standstill, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172435.4A CN103919178A (en) | 2014-04-28 | 2014-04-28 | Mustard octopus salting process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172435.4A CN103919178A (en) | 2014-04-28 | 2014-04-28 | Mustard octopus salting process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919178A true CN103919178A (en) | 2014-07-16 |
Family
ID=51137762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410172435.4A Pending CN103919178A (en) | 2014-04-28 | 2014-04-28 | Mustard octopus salting process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103919178A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262733A (en) * | 2016-08-23 | 2017-01-04 | 方莉 | A kind of preparation method of mutton sauce |
| CN110522001A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of pickled vegetable pickles oil and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663464A (en) * | 2005-03-09 | 2005-09-07 | 薛之峰 | Instant seafood with rich nutrient content |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103070428A (en) * | 2013-01-31 | 2013-05-01 | 青岛吉胜水产食品有限公司 | Instant octopus and production method thereof |
-
2014
- 2014-04-28 CN CN201410172435.4A patent/CN103919178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663464A (en) * | 2005-03-09 | 2005-09-07 | 薛之峰 | Instant seafood with rich nutrient content |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103070428A (en) * | 2013-01-31 | 2013-05-01 | 青岛吉胜水产食品有限公司 | Instant octopus and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262733A (en) * | 2016-08-23 | 2017-01-04 | 方莉 | A kind of preparation method of mutton sauce |
| CN110522001A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of pickled vegetable pickles oil and preparation method thereof |
| CN110522001B (en) * | 2019-08-27 | 2021-06-11 | 广西味豪食品有限公司 | Pickling oil for pickles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766992B (en) | Red sour soup base for hot pot and making method thereof | |
| RU2303915C1 (en) | Method for manufacturing canned food "fish roasted with cabbage in tomato sauce" of special indication (variants) | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN101278720A (en) | North China fermented soya bean series | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN105995669B (en) | A kind of instant mustard oyster food of green and its processing method | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN105053966B (en) | A kind of champignon-fish paste and preparation method thereof | |
| CN105942303A (en) | Processing and preservation of ready-to-eat crayfish | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN105394622A (en) | Yellow croaker can and making method thereof | |
| CN103919178A (en) | Mustard octopus salting process | |
| RU2686625C1 (en) | Method for sushi sandwich with mizuna preparation | |
| CN103766476A (en) | Preservation method of fresh ormund pomace as well as sauce and application thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| RU2300290C1 (en) | Method for production of special canned goods form fish and vegetables (variants) | |
| CN105123887A (en) | Canned tuna and making method thereof | |
| CN102640937A (en) | Processing technology, product and equipment of fermented fresh meat | |
| KR20050101778A (en) | Processed foodstuffs using shellfish and soy sauce and its method and use | |
| KR20010080783A (en) | A Salted-fermented Seafoods | |
| CN111743095A (en) | Sauced quick-frozen chicken feet and making process thereof | |
| CN103919179B (en) | Heat the salting processing technique of mustard octopus | |
| CN107348397A (en) | A kind of preparation method of the squid of glutinous rice containing seed | |
| KR102057273B1 (en) | Aging and quenching type manufacturing method of pickled prawn using soy sauce and freezing prawn |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 201802 Shanghai City, Jiading District Nanxiang Town, North Road 1755 mares tail Lane 31, room 444 Applicant after: Shanghai Qi Qi industry and trade Limited by Share Ltd Address before: 201802 Shanghai City, Jiading District Nanxiang Town, North Road 1755 mares tail Lane 31, room 444 Applicant before: SHANGHAI YANGQI INDUSTRY TRADE CO., LTD. |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: SHANGHAI YANGQI INDUSTRY + TRADE LTD. TO: SHANGHAI YANGQI INDUSTRY + TRADE CO., LTD. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140716 |