CN103919180A - Processing technology for pickling Chinese small octopus - Google Patents
Processing technology for pickling Chinese small octopus Download PDFInfo
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- CN103919180A CN103919180A CN201410172897.6A CN201410172897A CN103919180A CN 103919180 A CN103919180 A CN 103919180A CN 201410172897 A CN201410172897 A CN 201410172897A CN 103919180 A CN103919180 A CN 103919180A
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- 238000005554 pickling Methods 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title abstract description 7
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- 238000003756 stirring Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a processing technology for pickling Chinese small octopus. The processing technology comprises the following steps: (1) weighing each raw material according to the weight percent to prepare primary seasoning base solutions: high fructose corn syrup, white sauce, scallop powder and the balance of water; (2) primarily pickling; (3) feeding the primarily pickled Chinese small octopus into hot water of over 90 DEG C to bleach, and then feeding to ice water to cool; (4) weighing the following raw materials according to the weight percent to prepare secondary seasoning solutions: high fructose corn syrup, thick sauce, salt, aginomoto, mirin, bonito powder, skipjack powder, scallop powder and the balance of water; (5) pickling for the second time; (6) adding stirred sauce to the secondarily pickled Chinese small octopus, stirring, packaging, sealing and standing to prepare the Chinese small octopus. The integrity of muscle texture of the Chinese small octopus is preserved, so that the octopus is good in mouthfeel elasticity when being chewed in the mouth, and applicable to eating by mass consumers.
Description
Technical field
The present invention relates to a kind of processing technology of aquatic products, particularly, relate to the salting processing technique of the little octopus of a kind of China.
Background technology
The little octopus of China contains the nutrients such as rich in protein, mineral matter, and is also rich in antifatigue, anti-ageing, can extend the important healthy ingredient-natural taurines such as human longevity, outstanding suitablely has a delicate constitution, the people of insufficiency of vital energy and blood, malnutrition eats.Octopus comprises 135.00 kilocalories of nutritional labeling (100 grams) heats, 18.90 grams, protein, 0.40 gram, fat, 14.00 grams, carbohydrate, 0.04 milligram of thiamine, 0.06 milligram, riboflavin, 5.40 milligrams of niacins, vitamin e1 .34 milligram, 21.00 milligrams of calcium, 63.00 milligrams, phosphorus, 447.00 milligrams, potassium, 65.30 milligrams, sodium, 50.00 milligrams, magnesium, 0.60 milligram of iron, 0.68 milligram, zinc, selenium 27.30 micrograms, 0.24 milligram of copper.
Processing technology can produce direct impact to the local flavor of the little octopus of China and mouthfeel, (open day is CN103070428A to patent documentation, open day is on 05 01st, 2013) a kind of instant octopus and production method thereof disclosed, the octopus of 60～75 weight portions of take is major ingredient, and select the apple butter of 3～8 weight portions, the malt sugar of 6～15 weight portions, the bruised ginger of 2～5 weight portions, the mashed garlic of 5～10 weight portions, the sesame of 2～5 weight portions, the light-coloured vinegar of 2～5 weight portions, the chilli powder of 5～8 weight portions is auxiliary material, comprise step: after octopus is gilled, clean up, and odorous octopus is picked out to rear removal, the octopus of choosing is pickled to 8～20h, salt mill 10～60min, cleans 2～4 times, control water 10～30min with salt, afterwards octopus is cut into the section of 5～7cm, modulation apple butter, malt sugar, bruised ginger, mashed garlic, sesame, light-coloured vinegar, chilli powder auxiliary material, auxiliary material is mixed and stirred with octopus section, pickled 8～20h.
In addition, 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.
In above-mentioned two parts of prior aries, owing to having adopted salt to grind this treatment process, cause the grain of meat of Chinese little octopus in the process of grinding to receive destruction to a certain degree, reduced the elasticity of muscle, affected mouthfeel.
Therefore,, in order to meet food and drink consumer to the flexible needs of the unique mouthfeel of the little octopus of China, need to improve the processing technology of the present little octopus of China.
Summary of the invention
The salting processing technique that the object of the invention is to overcome the defect of above-mentioned prior art existence and the little octopus of a kind of China is provided, the present invention has retained the integrality of the grain of meat of Chinese little octopus, make Chinese little octopus mouthfeel good springiness when entrance is chewed, be applicable to mass consumption person edible.
Object of the present invention is achieved through the following technical solutions, and the salting processing technique of the little octopus of a kind of China, comprises the following steps:
Step (1) is prepared liquid at the bottom of first seasoning
By following percentage by weight, take each raw material and prepare liquid at the bottom of first seasoning: the water of HFCS 15-20%, bechamel 8-12%, scallop powder 1-3%, surplus;
Step (2) is pickled for the first time
Liquid at the bottom of the little octopus of China after cleaning and described first seasoning is mixed, pickle, at the bottom of the little octopus of China after described cleaning and described first seasoning, the weight ratio of liquid is 10:(5-2), salting period is more than 12 hours, pickle temperature below 10 ℃, and regularly stir;
Step (3) blanching
The little octopus of described China after pickling is for the first time dropped into blanching 25-35 second in 90 ℃ of above hot water, then drop into cooling 4-6 minute in frozen water;
Liquid at the bottom of step (4) preparation secondary seasoning
By following percentage by weight, take each raw material and prepare secondary seasoning liquid: HFCS 15-20%, dense mouthful of soy sauce 13-17%, salt 2-4%, monosodium glutamate 1-3%, taste drench the water of 4-8%, skipjack meal 1-3%, scallop powder 1-3%, surplus;
Step (5) secondary is pickled
Liquid at the bottom of the little octopus of China after described blanching and described secondary seasoning is mixed, pickled, at the bottom of the little octopus of China after described blanching and described secondary seasoning, the weight ratio of liquid is 10:(5-2), salting period, more than 16 hours, is pickled temperature below 10 ℃, and regularly stirs;
In the little octopus of China after step (6) is pickled to described secondary, add stirring sauce, the little octopus of China after described secondary is pickled and the weight ratio of described stirring sauce are 10:(2-1), stir after 20-30 minute, pack airtight, standing, obtain, described stirring sauce takes each raw material by following percentage by weight and prepares: sesame 0.5-2%, sesame oil 1-3%, thick chilli sauce 4-6%, eel juice 1-3%, thickener 0.1-0.3%.
Preferably, in step (1), by following percentage by weight, take each raw material and prepare liquid at the bottom of first seasoning: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus.
Preferably, in step (3), the little octopus of described China after pickling is for the first time dropped in 90 ℃ of above hot water to blanching 30 seconds, then drop in frozen water cooling 5 minutes.
Preferably, in step (4), by following percentage by weight, take each raw material and prepare secondary seasoning liquid: the water of HFCS 18%, dense mouth soy sauce 15%, salt 3%, monosodium glutamate 2%, taste pouring 6%, skipjack meal 2%, scallop powder 2%, surplus.
Preferably, in step (6), in the little octopus of China after pickling to described secondary, add stirring sauce, stir and after 25 minutes, pack airtightly, described stirring sauce takes each raw material by following percentage by weight and prepares: sesame 1%, sesame oil 2%, thick chilli sauce 5%, eel juice 2%, thickener 0.2%.
Compared with prior art, the present invention has following beneficial effect: by analysis and research to China's little octopus aquatic products monopolizing characteristic, the present invention baste pickle with the formula of blanching, process sequence aspect be studied, by adopting secondary, pickle the technique that seasoning and blanching combine, avoided grinding technics, thereby the integrality that has retained the grain of meat of Chinese little octopus, makes Chinese little octopus mouthfeel good springiness when entrance is chewed, be applicable to mass consumption person edible.
The specific embodiment
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.
Embodiment 1
The present embodiment relates to the salting processing technique of the little octopus of a kind of China, comprises the following steps:
Step (1) takes each raw material by following percentage by weight and prepares liquid at the bottom of first seasoning: the water of HFCS 15%, bechamel 10%, scallop powder 3%, surplus;
Step (2) by the little octopus of China after cleaning and first seasoning at the bottom of liquid mix, pickle for the first time, the little octopus of China after cleaning is 100:50 with the weight ratio of liquid at the bottom of first seasoning, salting period is 12 hours, and pickling temperature is 10 ℃, and fully stirs once every 2 hours needs;
Step (3) drops in 90 ℃ of above hot water blanching 25 seconds by the little octopus of the China after pickling for the first time, then drops in frozen water cooling 5 minutes;
Step (4) takes each raw material by following percentage by weight and prepares secondary seasoning liquid: the water of HFCS 18%, dense mouth soy sauce 17%, salt 2%, monosodium glutamate 2%, taste pouring 8%, skipjack meal 1%, scallop powder 2%, surplus;
Step (5) by the little octopus of the China after blanching and secondary seasoning at the bottom of liquid mix, secondary pickles, at the bottom of the little octopus of China after blanching and secondary seasoning, the weight ratio of liquid is 100:35, salting period is 20 hours, and pickling temperature is 2 ℃, and fully stirs once every 2 hours needs;
In the little octopus of China after step (6) is pickled to secondary, add stirring sauce, the little octopus of China after secondary is pickled is 100:20 with the weight ratio that stirs sauce, stir after 25 minutes, pack airtight, standing, obtain, stirring sauce takes each raw material by following percentage by weight and prepares: sesame 2%, sesame oil 1%, thick chilli sauce 5%, eel juice 1%, thickener 0.3%.
The present embodiment, by adopting secondary to pickle the technique that seasoning and blanching combine, has been avoided grinding technics, thereby has been retained the integrality of the grain of meat of Chinese little octopus, makes Chinese little octopus mouthfeel good springiness when entrance is chewed.
Embodiment 2
The present embodiment relates to the salting processing technique of the little octopus of a kind of China, comprises the following steps:
Step (1) takes each raw material by following percentage by weight and prepares liquid at the bottom of first seasoning: the water of HFCS 17%, bechamel 12%, scallop powder 1%, surplus;
Step (2) by the little octopus of China after cleaning and first seasoning at the bottom of liquid mix, pickle for the first time, the little octopus of China after cleaning is 100:35 with the weight ratio of liquid at the bottom of first seasoning, salting period is 16 hours, and pickling temperature is 5 ℃, and fully stirs once every 2 hours needs;
Step (3) drops in 90 ℃ of above hot water blanching 30 seconds by the little octopus of the China after pickling for the first time, then drops in frozen water cooling 6 minutes;
Step (4) takes each raw material by following percentage by weight and prepares secondary seasoning liquid: the water of HFCS 20%, dense mouth soy sauce 13%, salt 3%, monosodium glutamate 3%, taste pouring 4%, skipjack meal 2%, scallop powder 3%, surplus;
Step (5) by the little octopus of the China after blanching and secondary seasoning at the bottom of liquid mix, secondary pickles, at the bottom of the little octopus of China after blanching and secondary seasoning, the weight ratio of liquid is 100:20, salting period is 24 hours, and pickling temperature is 5 ℃, and fully stirs once every 2 hours needs;
In the little octopus of China after step (6) is pickled to secondary, add stirring sauce, the little octopus of China after secondary is pickled is 100:15 with the weight ratio that stirs sauce, stir after 30 minutes, pack airtight, standing, obtain, stirring sauce takes each raw material by following percentage by weight and prepares: sesame 0.5%, sesame oil 2%, thick chilli sauce 6%, eel juice 2%, thickener 0.2%.
The present embodiment, by adopting secondary to pickle the technique that seasoning and blanching combine, has been avoided grinding technics, thereby has been retained the integrality of the grain of meat of Chinese little octopus, makes Chinese little octopus mouthfeel good springiness when entrance is chewed
Embodiment 3
The present embodiment relates to the salting processing technique of the little octopus of a kind of China, comprises the following steps:
Step (1) takes each raw material by following percentage by weight and prepares liquid at the bottom of first seasoning: the water of HFCS 20%, bechamel 8%, scallop powder 2%, surplus;
Step (2) by the little octopus of China after cleaning and first seasoning at the bottom of liquid mix, pickle for the first time, the little octopus of China after cleaning is 100:20 with the weight ratio of liquid at the bottom of first seasoning, salting period is 20 hours, and pickling temperature is 0 ℃, and fully stirs once every 2 hours needs;
Step (3) drops in 90 ℃ of above hot water blanching 35 seconds by the little octopus of the China after pickling for the first time, then drops in frozen water cooling 4 minutes;
Step (4) takes each raw material by following percentage by weight and prepares secondary seasoning liquid: the water of HFCS 15%, dense mouth soy sauce 15%, salt 4%, monosodium glutamate 1%, taste pouring 6%, skipjack meal 3%, scallop powder 1%, surplus;
Step (5) by the little octopus of the China after blanching and secondary seasoning at the bottom of liquid mix, secondary pickles, at the bottom of the little octopus of China after blanching and secondary seasoning, the weight ratio of liquid is 100:50, salting period is 16 hours, and pickling temperature is 10 ℃, and fully stirs once every 2 hours needs;
In the little octopus of China after step (6) is pickled to secondary, add stirring sauce, the little octopus of China after secondary is pickled is 100:10 with the weight ratio that stirs sauce, stir after 30 minutes, pack airtight, standing, obtain, stirring sauce takes each raw material by following percentage by weight and prepares: sesame 1%, sesame oil 3%, thick chilli sauce 4%, eel juice 3%, thickener 0.1%.
The present embodiment, by adopting secondary to pickle the technique that seasoning and blanching combine, has been avoided grinding technics, thereby has been retained the integrality of the grain of meat of Chinese little octopus, makes Chinese little octopus mouthfeel good springiness when entrance is chewed.
Embodiment 4
The present embodiment relates to the salting processing technique of the little octopus of a kind of China, comprises the following steps:
Step (1) takes each raw material by following percentage by weight and prepares liquid at the bottom of first seasoning: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus;
Step (2) by the little octopus of China after cleaning and first seasoning at the bottom of liquid mix, pickle for the first time, the little octopus of China after cleaning is 100:(50-20 with the weight ratio of liquid at the bottom of first seasoning), salting period is more than 12 hours, and pickling temperature is below 10 ℃, and regularly stirs;
Step (3) drops in 90 ℃ of above hot water blanching 30 seconds by the little octopus of the China after pickling for the first time, then drops in frozen water cooling 5 minutes;
Step (4) takes each raw material by following percentage by weight and prepares secondary seasoning liquid: the water of HFCS 18%, dense mouth soy sauce 15%, salt 3%, monosodium glutamate 2%, taste pouring 6%, skipjack meal 2%, scallop powder 2%, surplus;
Step (5) by the little octopus of the China after blanching and secondary seasoning at the bottom of liquid mix, secondary pickles, at the bottom of the little octopus of China after blanching and secondary seasoning, the weight ratio of liquid is 100:(50-20), salting period is more than 16 hours, and pickling temperature is below 10 ℃, and regularly stirs;
In the little octopus of China after step (6) is pickled to secondary, add stirring sauce, the little octopus of China after secondary is pickled is 100:(20-10 with the weight ratio that stirs sauce), stir after 25 minutes, pack airtight, standing, obtain, stirring sauce takes each raw material by following percentage by weight and prepares: sesame 1%, sesame oil 2%, thick chilli sauce 5%, eel juice 2%, thickener 0.2%.
The present embodiment, by adopting secondary to pickle the technique that seasoning and blanching combine, has been avoided grinding technics, thereby has been retained the integrality of the grain of meat of Chinese little octopus, makes Chinese little octopus mouthfeel good springiness when entrance is chewed.
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 modification 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 the little octopus of China, is characterized in that, comprises the following steps:
Step (1) is prepared liquid at the bottom of first seasoning
By following percentage by weight, take each raw material and prepare liquid at the bottom of first seasoning: the water of HFCS 15-20%, bechamel 8-12%, scallop powder 1-3%, surplus;
Step (2) is pickled for the first time
Liquid at the bottom of the little octopus of China after cleaning and described first seasoning is mixed, pickle, at the bottom of the little octopus of China after described cleaning and described first seasoning, the weight ratio of liquid is 10:(5-2), salting period is more than 12 hours, pickle temperature below 10 ℃, and regularly stir;
Step (3) blanching
The little octopus of described China after pickling is for the first time dropped into blanching 25-35 second in 90 ℃ of above hot water, then drop into cooling 4-6 minute in frozen water;
Liquid at the bottom of step (4) preparation secondary seasoning
By following percentage by weight, take each raw material and prepare secondary seasoning liquid: HFCS 15-20%, dense mouthful of soy sauce 13-17%, salt 2-4%, monosodium glutamate 1-3%, taste drench the water of 4-8%, skipjack meal 1-3%, scallop powder 1-3%, surplus;
Step (5) secondary is pickled
Liquid at the bottom of the little octopus of China after described blanching and described secondary seasoning is mixed, pickled, at the bottom of the little octopus of China after described blanching and described secondary seasoning, the weight ratio of liquid is 10:(5-2), salting period, more than 16 hours, is pickled temperature below 10 ℃, and regularly stirs;
In the little octopus of China after step (6) is pickled to described secondary, add stirring sauce, the little octopus of China after described secondary is pickled and the weight ratio of described stirring sauce are 10:(2-1), stir after 20-30 minute, pack airtight, standing, obtain, described stirring sauce takes each raw material by following percentage by weight and prepares: sesame 0.5-2%, sesame oil 1-3%, thick chilli sauce 4-6%, eel juice 1-3%, thickener 0.1-0.3%.
2. the salting processing technique of the little octopus of a kind of China according to claim 1, it is characterized in that, in step (1), by following percentage by weight, take each raw material and prepare liquid at the bottom of first seasoning: the water of HFCS 18%, bechamel 10%, scallop powder 2%, surplus.
3. the salting processing technique of the little octopus of a kind of China according to claim 1, is characterized in that, in step (3), the little octopus of described China after pickling is for the first time dropped in 90 ℃ of above hot water to blanching 30 seconds, then drops in frozen water cooling 5 minutes.
4. the salting processing technique of the little octopus of a kind of China according to claim 1, it is characterized in that, in step (4), by following percentage by weight, take each raw material and prepare secondary seasoning liquid: the water of HFCS 18%, dense mouth soy sauce 15%, salt 3%, monosodium glutamate 2%, taste pouring 6%, skipjack meal 2%, scallop powder 2%, surplus.
5. the salting processing technique of the little octopus of a kind of China according to claim 1, it is characterized in that, in step (6), the little octopus of China after pickling to described secondary salts down and adds stirring sauce, stir after 25 minutes, pack airtight, standing, obtain, described stirring sauce takes each raw material by following percentage by weight and prepares: sesame 1%, sesame oil 2%, thick chilli sauce 5%, eel juice 2%, thickener 0.2%.
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| CN105639598A (en) * | 2015-12-31 | 2016-06-08 | 东港市盛润食品有限公司 | Method for preparing flavoring hot sauce for seafood |
| CN105876682A (en) * | 2016-06-01 | 2016-08-24 | 莆田市汇丰食品工业有限公司 | Small octopus salting method |
| CN106072008A (en) * | 2016-06-01 | 2016-11-09 | 莆田市汇丰食品工业有限公司 | A kind of manufacture method of red-spotted grouper smoked foods |
| CN108606271A (en) * | 2018-06-22 | 2018-10-02 | 安徽新梦想农产品冷链仓储有限公司 | It is a kind of can be with the little yellow croaker of freeze preservation |
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| CN105639598A (en) * | 2015-12-31 | 2016-06-08 | 东港市盛润食品有限公司 | Method for preparing flavoring hot sauce for seafood |
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| CN106072008A (en) * | 2016-06-01 | 2016-11-09 | 莆田市汇丰食品工业有限公司 | A kind of manufacture method of red-spotted grouper smoked foods |
| CN108606271A (en) * | 2018-06-22 | 2018-10-02 | 安徽新梦想农产品冷链仓储有限公司 | It is a kind of can be with the little yellow croaker of freeze preservation |
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| CN103919180B (en) | 2017-11-07 |
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