CN103919180B - The salting processing technique of the small octopus of China - Google Patents
The salting processing technique of the small octopus of China Download PDFInfo
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- CN103919180B CN103919180B CN201410172897.6A CN201410172897A CN103919180B CN 103919180 B CN103919180 B CN 103919180B CN 201410172897 A CN201410172897 A CN 201410172897A CN 103919180 B CN103919180 B CN 103919180B
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- 241000238413 Octopus Species 0.000 title claims abstract description 92
- 238000009938 salting Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 235000021110 pickles Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 206010033546 Pallor Diseases 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 18
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 16
- 235000020637 scallop Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
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- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 241000962514 Alosa chrysochloris Species 0.000 claims abstract description 8
- 235000012054 meals Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- 230000000737 periodic effect Effects 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 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
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 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
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 human longevity Chemical compound 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of salting processing technique of Chinese small octopus, comprise the following steps：Step (1) weighs each raw material by following percentage by weight and carries out preparing first seasoning bottom liquid：Fructose syrup, white sauce, scallop powder, the water of surplus；Step (2) is pickled for the first time；Step (3) by it is described it is first pickle after Chinese small octopus put into blanching in more than 90 DEG C hot water, then put into frozen water and cool down；Step (4) weighs each raw material by following percentage by weight and carries out preparing secondary seasoning liquid：Fructose syrup, dense mouth soy sauce, salt, monosodium glutamate, taste pouring, skipjack meal, scallop powder, the water of surplus；Step (5) is secondary to pickle；Step (6) to it is described it is secondary pickle after Chinese small octopus in add stirring sauce, stirring, pack it is closed, stand, produce.Present invention preserves the integrality of the grain of meat of Chinese small octopus, make octopus mouthfeel elasticity when entrance is chewed good, be adapted to consuming public and eat.
Description
Technical field
The present invention relates to a kind of processing technology of aquatic products, in particular it relates to which a kind of Chinese small octopus pickles processing work
Skill.
Background technology
The small octopus of China contains the nutrients such as abundant protein, mineral matter, and is also rich in antifatigue, anti-aging, energy
Extend the important healthy ingredient-natural taurine such as human longevity, especially suitable for having a delicate constitution, the people of insufficiency of vital energy and blood, malnutrition eats
With.Octopus includes 135.00 kilocalories of nutritional ingredient (100 grams) heat, 18.90 grams of protein, 0.40 gram of fat, carbohydrate
14.00 grams, 0.04 milligram of thiamine, 0.06 milligram of riboflavin, 5.40 milligrams of niacin .34 milligrams of vitamin e1, calcium 21.00
Milligram, 63.00 milligrams of phosphorus, 447.00 milligrams of potassium, 65.30 milligrams of sodium, 50.00 milligrams of magnesium, 0.60 milligram of iron, 0.68 milligram of zinc,
The microgram of selenium 27.30,0.24 milligram of copper.
Processing technology can produce direct influence on the local flavor and mouthfeel of Chinese small octopus, and (publication date is patent document
CN103070428A, publication date is on 05 01st, 2013) a kind of instant octopus and its production method are disclosed, with 60~75 weights
The octopus for measuring part is major ingredient, and from the apple butters of 3~8 parts by weight, the malt sugar of 6~15 parts by weight, the bruised ginger of 2~5 parts by weight,
The mashed garlic of 5~10 parts by weight, the sesame of 2~5 parts by weight, the light-coloured vinegar of 2~5 parts by weight, the chilli powder of 5~8 parts by weight are auxiliary material,
Including step：Clean up, and removed after odorous octopus is picked out after octopus is removed the internal organs；The octopus chosen is used
Salt pickles 8~20h, salt and grinds 10~60min, cleaning 2~4 times, control 10~30min of water, and octopus is cut into 5~7cm section afterwards；
Modulate apple butter, malt sugar, bruised ginger, mashed garlic, sesame, light-coloured vinegar, chilli powder auxiliary material；Auxiliary material and octopus section are mixed and stirred for uniformly,
Pickled 8~20h.
In addition, patent document (publication date is CN102160661A, and publication date is on 08 24th, 2011) discloses one kind
The processing method of octopus, comprises the following steps：Step one：Cleaning：Cleaned up after octopus is removed the internal organs；Step 2：Deodorize：
Removed after the octopus for having foul smell taste is picked out；Step 3：Salt is ground：Octopus is put into after grinder, salt is charged with: water=
5: 100 salt solution, salt mill is carried out by grinding machine cylinder rolling；Step 4：Blanch：The octopus of salt milled cleans up one by one
Afterwards, put it into boiling water and blanch；Step 5：Beat and burst：The octopus blanched using flesh of fish cutmixer beat and burst, appropriateness is beaten
3% starch is added after bursting and further beats routed；Step 5：Shaping：The octopus mud that arena has been burst, which is placed in moulded tray, to be paved, and is formed
Fixed geometry；Step 6：Cook：Moulded tray, which is placed in steamer, cooks rear disk stripping；Step 7：It is quick-frozen：After cooking
Octopus mud is cut into quick-frozen after cube little particle, balance after cooling.
At above-mentioned two parts in the prior art, this treatment process is ground as a result of salt, in causing during the grinding
The grain of meat of the small octopus of China receives a certain degree of destruction, reduces the elasticity of muscle, have impact on mouthfeel.
Therefore, in order to meet food and drink consumer to Chinese small octopus unique oral sensations elasticity the need for, it is necessary to in present
The processing technology of the small octopus of China is improved.
The content of the invention
A kind of pickling for Chinese small octopus is provided it is an object of the invention to overcome the defect of above-mentioned prior art presence
Processing technology, present invention preserves the integrality of the grain of meat of Chinese small octopus, makes Chinese small octopus mouth when entrance is chewed
Sense elasticity is good, is adapted to consuming public and eats.
The purpose of the present invention is achieved through the following technical solutions, a kind of salting processing technique of Chinese small octopus, including with
Lower step：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight to carry out preparing first seasoning bottom liquid：Fructose syrup 15-20%, white sauce
Oily 8-12%, scallop powder 1-3%, the water of surplus；
Step (2) is pickled for the first time
Chinese small octopus after cleaning and the first seasoning bottom liquid are mixed, pickled, the China after the cleaning
The weight ratio of small octopus and the first seasoning bottom liquid is 10:(5-2), salting period pickled temperature 10 more than 12 hours
Below DEG C, and periodic agitation；
Step (3) blanching
By it is described it is first pickle after Chinese small octopus put into blanching 25-35 seconds in more than 90 DEG C hot water, then put into ice
Cooled down 4-6 minutes in water；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight to carry out preparing secondary seasoning liquid：Fructose syrup 15-20%, dense mouth sauce
Oily 13-17%, salt 2-4%, monosodium glutamate 1-3%, taste drench 4-8%, skipjack meal 1-3%, scallop powder 1-3%, the water of surplus；
Step (5) is secondary to pickle
Chinese small octopus after the blanching and secondary seasoning bottom liquid are mixed, pickled, after the blanching
The weight ratio of Chinese small octopus and secondary seasoning bottom liquid is 10:(5-2), salting period pickled temperature more than 16 hours
Below 10 DEG C, and periodic agitation；
Step (6) to it is described it is secondary pickle after Chinese small octopus in add stirring sauce, it is described it is secondary pickle after in
The small octopus of China is 10 with the weight ratio for stirring sauce:(2-1), stirring packs closed after 20-30 minutes, stands, produces, institute
Stirring sauce is stated to weigh each raw material by following percentage by weight and prepared：Sesame 0.5-2%, sesame oil 1-3%, thick chilli sauce
4-6%, eel juice 1-3%, thickener 0.1-0.3%.
It is preferred that, in step (1), weigh each raw material by following percentage by weight and carry out preparing first seasoning bottom liquid：Really
Glucose slurry 18%, bechamel 10%, scallop powder 2%, the water of surplus.
It is preferred that, in step (3), by it is described it is first pickle after Chinese small octopus put into blanching 30 in more than 90 DEG C hot water
Second, then put into frozen water and cool down 5 minutes.
It is preferred that, in step (4), weigh each raw material by following percentage by weight and carry out preparing secondary seasoning liquid：Fruit Portugal
Syrup 18%, dense mouth soy sauce 15%, salt 3%, monosodium glutamate 2%, taste drench 6%, skipjack meal 2%, scallop powder 2%, the water of surplus.
It is preferred that, in step (6), to it is described it is secondary pickle after Chinese small octopus in add stirring sauce, stir 25 points
Pack closed after clock, the stirring sauce weighs each raw material by following percentage by weight and prepared：Sesame 1%, sesame oil
2%th, thick chilli sauce 5%, eel juice 2%, thickener 0.2%.
Compared with prior art, the present invention has following beneficial effect：By to the Chinese small exclusive spy of octopus aquatic products
Property analysis and research, the present invention studied in terms of baste is pickled with the formula of blanching, process sequence, by using
It is secondary to pickle the technique that seasoning and blanching are combined, it is to avoid grinding technics, so as to remain the grain of meat of Chinese small octopus
Integrality, make Chinese small octopus mouthfeel elasticity when entrance is chewed good, be adapted to consuming public eat.
Embodiment
With reference to specific embodiment, the present invention is described in detail.Following examples will be helpful to the technology of this area
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that to the ordinary skill of this area
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection domain.
Embodiment 1
The present embodiment is related to a kind of salting processing technique of Chinese small octopus, comprises the following steps：
Step (1) weighs each raw material by following percentage by weight and carries out preparing first seasoning bottom liquid：Fructose syrup 15%,
Bechamel 10%, scallop powder 3%, the water of surplus；
Chinese small octopus after cleaning and first seasoning bottom liquid are mixed, pickled for the first time by step (2), after cleaning in
The weight ratio of the small octopus of China and first seasoning bottom liquid is 100:50, salting period is 12 hours, pickles temperature for 10 DEG C, and every
Needs are sufficiently stirred for once within 2 hours；
Chinese small octopus after step (3) will be pickled for the first time puts into blanching 25 seconds in more than 90 DEG C hot water, then puts into ice
Cooled down 5 minutes in water；
Step (4) weighs each raw material by following percentage by weight and carries out preparing secondary seasoning liquid：It is fructose syrup 18%, dense
Mouth soy sauce 17%, salt 2%, monosodium glutamate 2%, taste drench 8%, skipjack meal 1%, scallop powder 2%, the water of surplus；
Step (5) mixed the Chinese small octopus after blanching and secondary seasoning bottom liquid, it is secondary pickle, after blanching in
The weight ratio of the small octopus of China and secondary seasoning bottom liquid is 100:35, salting period is 20 hours, pickles temperature for 2 DEG C, and every 2
Hour needs to be sufficiently stirred for once；
Step (6) added into the Chinese small octopus after secondary pickle stirring sauce, it is secondary pickle after Chinese small octopus
It is 100 with stirring the weight ratio of sauce:20, stirring packs closed after 25 minutes, stands, produces, and stirring sauce presses following weight
Percentage weighs each raw material and prepared：Sesame 2%, sesame oil 1%, thick chilli sauce 5%, eel juice 1%, thickener 0.3%.
The present embodiment pickles the technique that seasoning and blanching are combined by using secondary, it is to avoid grinding technics, so as to protect
The integrality of the grain of meat of Chinese small octopus has been stayed, has made Chinese small octopus mouthfeel elasticity when entrance is chewed good.
Embodiment 2
The present embodiment is related to a kind of salting processing technique of Chinese small octopus, comprises the following steps：
Step (1) weighs each raw material by following percentage by weight and carries out preparing first seasoning bottom liquid：Fructose syrup 17%,
Bechamel 12%, scallop powder 1%, the water of surplus；
Chinese small octopus after cleaning and first seasoning bottom liquid are mixed, pickled for the first time by step (2), after cleaning in
The weight ratio of the small octopus of China and first seasoning bottom liquid is 100:35, salting period is 16 hours, pickles temperature for 5 DEG C, and every 2
Hour needs to be sufficiently stirred for once；
Chinese small octopus after step (3) will be pickled for the first time puts into blanching 30 seconds in more than 90 DEG C hot water, then puts into ice
Cooled down 6 minutes in water；
Step (4) weighs each raw material by following percentage by weight and carries out preparing secondary seasoning liquid：It is fructose syrup 20%, dense
Mouth soy sauce 13%, salt 3%, monosodium glutamate 3%, taste drench 4%, skipjack meal 2%, scallop powder 3%, the water of surplus；
Step (5) mixed the Chinese small octopus after blanching and secondary seasoning bottom liquid, it is secondary pickle, after blanching in
The weight ratio of the small octopus of China and secondary seasoning bottom liquid is 100:20, salting period is 24 hours, pickles temperature for 5 DEG C, and every 2
Hour needs to be sufficiently stirred for once；
Step (6) added into the Chinese small octopus after secondary pickle stirring sauce, it is secondary pickle after Chinese small octopus
It is 100 with stirring the weight ratio of sauce:15, stirring packs closed after 30 minutes, stands, produces, and stirring sauce presses following weight
Percentage weighs each raw material and prepared：Sesame 0.5%, sesame oil 2%, thick chilli sauce 6%, eel juice 2%, thickener
0.2%.
The present embodiment pickles the technique that seasoning and blanching are combined by using secondary, it is to avoid grinding technics, so as to protect
The integrality of the grain of meat of Chinese small octopus has been stayed, has made Chinese small octopus mouthfeel elasticity when entrance is chewed good
Embodiment 3
The present embodiment is related to a kind of salting processing technique of Chinese small octopus, comprises the following steps：
Step (1) weighs each raw material by following percentage by weight and carries out preparing first seasoning bottom liquid：Fructose syrup 20%,
Bechamel 8%, scallop powder 2%, the water of surplus；
Chinese small octopus after cleaning and first seasoning bottom liquid are mixed, pickled for the first time by step (2), after cleaning in
The weight ratio of the small octopus of China and first seasoning bottom liquid is 100:20, salting period is 20 hours, pickles temperature for 0 DEG C, and every 2
Hour needs to be sufficiently stirred for once；
Chinese small octopus after step (3) will be pickled for the first time puts into blanching 35 seconds in more than 90 DEG C hot water, then puts into ice
Cooled down 4 minutes in water；
Step (4) weighs each raw material by following percentage by weight and carries out preparing secondary seasoning liquid：It is fructose syrup 15%, dense
Mouth soy sauce 15%, salt 4%, monosodium glutamate 1%, taste drench 6%, skipjack meal 3%, scallop powder 1%, the water of surplus；
Step (5) mixed the Chinese small octopus after blanching and secondary seasoning bottom liquid, it is secondary pickle, after blanching in
The weight ratio of the small octopus of China and secondary seasoning bottom liquid is 100:50, salting period is 16 hours, pickles temperature for 10 DEG C, and every
Needs are sufficiently stirred for once within 2 hours；
Step (6) added into the Chinese small octopus after secondary pickle stirring sauce, it is secondary pickle after Chinese small octopus
It is 100 with stirring the weight ratio of sauce:10, stirring packs closed after 30 minutes, stands, produces, and stirring sauce presses following weight
Percentage weighs each raw material and prepared：Sesame 1%, sesame oil 3%, thick chilli sauce 4%, eel juice 3%, thickener 0.1%.
The present embodiment pickles the technique that seasoning and blanching are combined by using secondary, it is to avoid grinding technics, so as to protect
The integrality of the grain of meat of Chinese small octopus has been stayed, has made Chinese small octopus mouthfeel elasticity when entrance is chewed good.
Embodiment 4
The present embodiment is related to a kind of salting processing technique of Chinese small octopus, comprises the following steps：
Step (1) weighs each raw material by following percentage by weight and carries out preparing first seasoning bottom liquid：Fructose syrup 18%,
Bechamel 10%, scallop powder 2%, the water of surplus；
Chinese small octopus after cleaning and first seasoning bottom liquid are mixed, pickled for the first time by step (2), after cleaning in
The weight ratio of the small octopus of China and first seasoning bottom liquid is 100:(50-20), salting period is more than 12 hours, and it is 10 to pickle temperature
Below DEG C, and periodic agitation；
Chinese small octopus after step (3) will be pickled for the first time puts into blanching 30 seconds in more than 90 DEG C hot water, then puts into ice
Cooled down 5 minutes in water；
Step (4) weighs each raw material by following percentage by weight and carries out preparing secondary seasoning liquid：It is fructose syrup 18%, dense
Mouth soy sauce 15%, salt 3%, monosodium glutamate 2%, taste drench 6%, skipjack meal 2%, scallop powder 2%, the water of surplus；
Step (5) mixed the Chinese small octopus after blanching and secondary seasoning bottom liquid, it is secondary pickle, after blanching in
The weight ratio of the small octopus of China and secondary seasoning bottom liquid is 100:(50-20), salting period is more than 16 hours, and it is 10 to pickle temperature
Below DEG C, and periodic agitation；
Step (6) added into the Chinese small octopus after secondary pickle stirring sauce, it is secondary pickle after Chinese small octopus
It is 100 with stirring the weight ratio of sauce:(20-10), stirring packs closed after 25 minutes, stands, produces, and stirring sauce is by following
Percentage by weight weighs each raw material and prepared：Sesame 1%, sesame oil 2%, thick chilli sauce 5%, eel juice 2%, thickener
0.2%.
The present embodiment pickles the technique that seasoning and blanching are combined by using secondary, it is to avoid grinding technics, so as to protect
The integrality of the grain of meat of Chinese small octopus has been stayed, has made Chinese small octopus mouthfeel elasticity when entrance is chewed good.
The specific embodiment of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring the substantive content of the present invention.
Claims (1)
1. a kind of salting processing technique of Chinese small octopus, it is characterised in that comprise the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight to carry out preparing first seasoning bottom liquid：Fructose syrup 18%, bechamel 10%,
The water of scallop powder 2%, surplus；
Step (2) is pickled for the first time
Chinese small octopus after cleaning and the first seasoning bottom liquid are mixed, pickled, the Chinese small chapter after the cleaning
The weight ratio of fish and the first seasoning bottom liquid is 10:(5-2), salting period more than 12 hours, pickle temperature 10 DEG C with
Under, and periodic agitation；
Step (3) blanching
By it is described it is first pickle after Chinese small octopus put into blanching 30 seconds in more than 90 DEG C hot water, then put into frozen water and cool down
5 minutes；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight to carry out preparing secondary seasoning liquid：Fructose syrup 18%, dense mouth soy sauce 15%,
Salt 3%, monosodium glutamate 2%, taste drench 6%, skipjack meal 2%, scallop powder 2%, the water of surplus；
Step (5) is secondary to pickle
Chinese small octopus after the blanching and secondary seasoning bottom liquid are mixed, pickled, the China after the blanching
The weight ratio of small octopus and secondary seasoning bottom liquid is 10:(5-2), salting period pickled temperature 10 more than 16 hours
Below DEG C, and periodic agitation；
Step (6) to it is described it is secondary pickle after Chinese small octopus in add stirring sauce, it is described it is secondary pickle after it is Chinese small
Octopus is 10 with the weight ratio for stirring sauce:(2-1), stirring packs closed after 25 minutes, stands, produces, the stirring
Sauce weighs each raw material by following percentage by weight and prepared：Sesame 1%, sesame oil 2%, thick chilli sauce 5%, eel juice
2%th, 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 |
| 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 |
| 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 |
| 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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| JPS5234953A (en) * | 1975-09-08 | 1977-03-17 | Nakano Suten Kk | Method of producing processed poulp food |
| CN1739364A (en) * | 2005-09-20 | 2006-03-01 | 厦门东海洋水产品进出口有限公司 | Integral octopus processing method |
| CN101513265A (en) * | 2009-03-09 | 2009-08-26 | 深圳博广天兴食品有限公司 | Method for processing instant octopus |
| 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 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5234953A (en) * | 1975-09-08 | 1977-03-17 | Nakano Suten Kk | Method of producing processed poulp food |
| CN1739364A (en) * | 2005-09-20 | 2006-03-01 | 厦门东海洋水产品进出口有限公司 | Integral octopus processing method |
| CN101513265A (en) * | 2009-03-09 | 2009-08-26 | 深圳博广天兴食品有限公司 | Method for processing instant octopus |
| 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 |
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