CN104982980A - Processing method for regulating squid protein recombination product - Google Patents
Processing method for regulating squid protein recombination product Download PDFInfo
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- CN104982980A CN104982980A CN201510402088.4A CN201510402088A CN104982980A CN 104982980 A CN104982980 A CN 104982980A CN 201510402088 A CN201510402088 A CN 201510402088A CN 104982980 A CN104982980 A CN 104982980A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 130
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 25
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000005215 recombination Methods 0.000 title abstract 4
- 230000006798 recombination Effects 0.000 title abstract 4
- 230000001105 regulatory effect Effects 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 claims abstract description 55
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 31
- 229920002558 Curdlan Polymers 0.000 claims abstract description 25
- 239000001879 Curdlan Substances 0.000 claims abstract description 25
- 229940078035 curdlan Drugs 0.000 claims abstract description 25
- 235000019316 curdlan Nutrition 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims description 31
- 239000002002 slurry Substances 0.000 claims description 31
- 108010073771 Soybean Proteins Proteins 0.000 claims description 26
- 239000011268 mixed slurry Substances 0.000 claims description 26
- 235000019710 soybean protein Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000018102 proteins Nutrition 0.000 claims description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 229920002261 Corn starch Polymers 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 230000036541 health Effects 0.000 claims description 11
- 230000000474 nursing effect Effects 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 7
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 6
- 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 claims description 6
- 235000019759 Maize starch Nutrition 0.000 claims description 6
- 230000003750 conditioning effect Effects 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 241000238413 Octopus Species 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001079 digestive effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 230000021736 acetylation Effects 0.000 description 4
- 238000006640 acetylation reaction Methods 0.000 description 4
- 229960000250 adipic acid Drugs 0.000 description 4
- 235000011037 adipic acid Nutrition 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N hexanedioic acid Natural products OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- -1 hexanedioic acid ester Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 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 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention provides a processing method for regulating a squid protein recombination product. The processing method comprises the steps of firstly pretreating squid, and preparing liquid curdlan and soy isolate protein mixture; after that, disacidifying the pretreated squid, and mixing accessories of starch, edible oil, soy isolate protein and the like, thus obtaining the squid protein recombination product. The squid protein recombination product has not internal sour of Peru squid, well keeps the flavor of the squid, has the advantages of rich nutrition and easiness in digestion, and is particularly suitable for people with weaker digestive ability, such as children, old people and people who just recover from a dangerous illness.
Description
[technical field]
The invention belongs to field of processing of aquatic products, be specifically related to a kind of processing method nursing one's health squid Protein reconstitution goods.
[background technology]
On the one hand Peru squid aboundresources, price is lower, be well suited for the raw material as production and processing, but itself has tart flavour, and it is poor directly to carry out the product quality that roughing obtains; On the other hand, squid converted products mostly in the market is dried product, curing food and seasoning, these products or change the local flavor of squid, or sacrifices the nutritive value of squid.
Therefore, develop a kind of squid converted products simultaneously can taking into account squid local flavor and nutritive value be practitioner institute urgently expectantly.
[summary of the invention]
Technical problem to be solved by this invention is to provide a kind of processing method nursing one's health squid Protein reconstitution goods, can process the squid product that acquisition takes into account squid local flavor and nutritive value simultaneously.
The present invention solves the problems of the technologies described above by the following technical programs: a kind of processing method nursing one's health squid Protein reconstitution goods, and this processing method comprises following concrete operation step:
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2% ~ 2.5% and mix, then heating is boiled water temperature and is reached 80 DEG C-85 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch, edible oil, frozen water mixing according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification:
Get pretreated squid plate, add the water of 1.5 ~ 2.0 times of squid weight, and be added into the anhydrous sodium acetate, the iodizedsalt of 0.6% ~ 1.0%, the monosodium glutamate of 0.2% ~ 0.6% that account for total solution 1% ~ 2%, leave standstill 2 ~ 3h and then to deacidify end;
(3) preparation of squid slurry:
Squid plate after 106 weight portions deacidifications is knocked down to cut in cutmixer and mixes granule, add 1 weight portion salt and cut and mix 3 ~ 5 minutes; Add 2 weight portion monosodium glutamates, 10 weight portions cotton granulated sugar, 1 weight portion glucose afterwards, cut and mix 4 ~ 6 minutes; Then add 28 weight portion mixing starch, 36 weight portions prepare gained soybean protein isolate mixture, 16 weight portions prepare gained curdlan mixture, cut to mix and within 2 ~ 3 minutes, take the dish out of the pot and obtain squid slurry, wholely cut the time of mixing and be no more than 15min;
Wherein, described mixing starch is mixed by the cornstarch of 3 weight portions and the wheaten starch of 4 weight portions;
(4) boiling finished product:
Gained slurry is loaded mould, puts into boiling case boiling 6min ~ 10min, keep when product center temperature reaches 92min 2min to cool by outlet, obtain finished product and described conditioning squid Protein reconstitution goods.
Further, step (3) gained squid slurry is mixed by the weight ratio of 9:1 with the red peeled shrimp of whole grain, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
Further, step (3) gained squid slurry is mixed with the weight ratio of octopus grain by 9:1, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
Further, step (3) gained squid slurry and sweet corn kernel, the water chestnut of dicing are mixed by the weight ratio of 8.5:1:0.5, obtain mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
Further, step (3) gained squid slurry is mixed by the weight ratio of 8.5:0.5:1 with the garden pea of dicing, the carrot of dicing, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
A kind of beneficial effect nursing one's health the processing method of squid Protein reconstitution goods of the present invention is: not removing only the tart flavour that Peru squid itself has, and by cutting auxiliary materials such as mixing mixing starch, edible oil, soybean protein isolate, the squid Protein reconstitution goods obtained are while remaining squid local flavor very well, also have concurrently nutritious, be easy to the advantage that digests, be especially applicable to the crowd that children, the elderly, the digestion powers such as crowd of just recovering from a dangerous illness are more weak.
[detailed description of the invention]
A kind of processing method nursing one's health squid Protein reconstitution goods of the present invention, this processing method comprises following concrete operation step:
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2% ~ 2.5% and mix, then heating is boiled water temperature and is reached 80 DEG C-85 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch (acetylation two starch hexanedioic acid ester), edible oil, frozen water mix according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification: get pretreated squid plate, add the water of 1.5 ~ 2.0 times of squid weight, and be added into the anhydrous sodium acetate, the iodizedsalt of 0.6% ~ 1.0%, the monosodium glutamate of 0.2% ~ 0.6% that account for total solution 1% ~ 2%, leave standstill 2 ~ 3h and then to deacidify end;
(3) preparation of squid slurry: the squid plate after 106 weight portions deacidifications is knocked down to cut in cutmixer mix granule, adds 1 weight portion salt and cuts and mix 3 ~ 5 minutes; Add 2 weight portion monosodium glutamates, 10 weight portions cotton granulated sugar, 1 weight portion glucose afterwards, cut and mix 4 ~ 6 minutes; Then add 28 weight portion mixing starch, 36 weight portions prepare gained soybean protein isolate mixture, 16 weight portions prepare gained curdlan mixture, cut to mix and within 2 ~ 3 minutes, take the dish out of the pot and obtain squid slurry, wholely cut the time of mixing and be no more than 15min;
Wherein, described mixing starch is mixed by the cornstarch of 3 weight portions and the wheaten starch of 4 weight portions;
(4) boiling finished product: gained slurry is loaded mould, puts into boiling case boiling 6min ~ 10min, keeps when product center temperature reaches 92min 2min to cool by outlet, obtains finished product and described conditioning squid Protein reconstitution goods.
In order to meet the demand of all kinds of crowd to nutrition and local flavor, the squid slurry can preparing gained by above-mentioned and other food materials are arranged in pairs or groups according to a certain ratio, and mix to obtain mixed slurry, then by gained mixed slurry according to step (4) boiling finished product; Particularly, the present invention has attempted following a few example:
Example 1, step (3) gained squid slurry to be mixed by the weight ratio of 9:1 with the red peeled shrimp of whole grain, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product;
Example 2, step (3) gained squid slurry to be mixed with the weight ratio of octopus grain by 9:1, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product;
Example 3, step (3) gained squid slurry and sweet corn kernel, the water chestnut of dicing to be mixed by the weight ratio of 8.5:1:0.5, obtain mixed slurry, then by this mixed slurry according to step (4) boiling finished product;
Example 4, step (3) gained squid slurry to be mixed by the weight ratio of 8.5:0.5:1 with the garden pea of dicing, the carrot of dicing, obtains mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
It should be noted that, " % " in the present invention is when being mass percent without when specified otherwise.
And illustrate to better carry out elaboration to processing method of the present invention, the present invention illustrates following embodiment.
Embodiment 1
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2% and mix, then heating is boiled water temperature and is reached 85 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch (acetylation two starch hexanedioic acid ester), edible oil, frozen water mix according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification:
Get pretreated squid plate, add the water of 1.8 times of squid weight, and being added into anhydrous sodium acetate 2%, iodizedsalt 0.6%, monosodium glutamate 0.5% (namely anhydrous sodium acetate, iodizedsalt and monosodium glutamate account for 2%, 0.6% and 0.5% of total solution quality respectively), standing 2.5h then deacidifies end;
(3) preparation of squid slurry:
Squid plate after 5.3Kg deacidification is knocked down to cut in cutmixer and mixes granule, add 0.05Kg salt and cut and mix 3 minutes; Add 0.1Kg monosodium glutamate, 0.5Kg cotton granulated sugar, 0.05Kg glucose afterwards, cut and mix 4 minutes; Then add 1.4Kg mixing starch (0.6Kg cornstarch and 0.8Kg wheaten starch), 1.8Kg prepares gained soybean protein isolate mixture, 0.8Kg prepares gained curdlan mixture, cut to mix within 3 minutes, take the dish out of the pot and obtain squid slurry;
(4) boiling finished product:
Gained slurry is loaded mould, puts into boiling case boiling 8min, keep when product center temperature reaches 92min 2min to cool by outlet, obtain finished product and described conditioning squid Protein reconstitution goods.
Embodiment 2
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2.3% and mix, then heating is boiled water temperature and is reached 80 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch (acetylation two starch hexanedioic acid ester), edible oil, frozen water mix according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification:
Get pretreated squid plate, add the water of 1.5 times of squid weight, and being added into anhydrous deacidification sodium 1.5%, iodizedsalt 1.0%, monosodium glutamate 0.2% (namely anhydrous sodium acetate, iodizedsalt and monosodium glutamate account for 1.5%, 1.0% and 0.2% of total solution quality respectively), standing 3h then deacidifies end;
(3) preparation of squid slurry:
Squid plate after 106Kg deacidification is knocked down to cut in cutmixer and mixes granule, add 1Kg salt and cut and mix 5 minutes; Add 2Kg monosodium glutamate, 10Kg cotton granulated sugar, 1Kg glucose afterwards, cut and mix 6 minutes; Then add 28Kg mixing starch (12Kg cornstarch and 16Kg wheaten starch), 36Kg prepares gained soybean protein isolate mixture, 16Kg prepares gained curdlan mixture, cut to mix within 2 minutes, take the dish out of the pot and obtain squid slurry;
(4) boiling finished product:
Gained slurry is loaded mould, puts into boiling case boiling 10min, keep when product center temperature reaches 92min 2min to cool by outlet, obtain finished product and described conditioning squid Protein reconstitution goods.
Embodiment 3
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2.5% and mix, then heating is boiled water temperature and is reached 83 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch (acetylation two starch hexanedioic acid ester), edible oil, frozen water mix according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification:
Get pretreated squid plate, add the water of 2.0 times of squid weight, and being added into anhydrous deacidification sodium 1%, iodizedsalt 0.8%, monosodium glutamate 0.6% (namely anhydrous sodium acetate, iodizedsalt and monosodium glutamate account for 1%, 0.8% and 0.6% of total solution quality respectively), standing 2h then deacidifies end;
(3) preparation of squid slurry:
Squid plate after 26.5Kg deacidification is knocked down to cut in cutmixer and mixes granule, add 0.25Kg salt and cut and mix 4 minutes; Add 0.5Kg monosodium glutamate, 2.5Kg cotton granulated sugar, 0.25Kg glucose afterwards, cut and mix 5 minutes; Then add 7.0Kg mixing starch (3Kg cornstarch and 4Kg wheaten starch), 9.0Kg prepares gained soybean protein isolate mixture, 4.0Kg prepares gained curdlan mixture, cut to mix within 3 minutes, take the dish out of the pot and obtain squid slurry;
(4) boiling finished product:
Gained slurry is loaded mould, puts into boiling case boiling 6min, keep when product center temperature reaches 92min 2min to cool by outlet, obtain finished product and described conditioning squid Protein reconstitution goods.
To sum up, processing method of the present invention not removing only the tart flavour that Peru squid itself has, and by cutting auxiliary materials such as mixing mixing starch, edible oil, soybean protein isolate, the squid Protein reconstitution goods obtained are while remaining squid local flavor very well, also have concurrently nutritious, be easy to the advantage that digests, be especially applicable to the crowd that children, the elderly, the digestion powers such as crowd of just recovering from a dangerous illness are more weak.
Claims (5)
1. nurse one's health a processing method for squid Protein reconstitution goods, it is characterized in that: this processing method comprises following concrete operation step:
(1) pretreatment and preparation:
Squid pretreatment: choose the Peru squid plate that thickness reaches 5cm ~ 8cm, the squid skin of Peru squid and the transparent membrane between squid skin and squid meat are removed clean, and carry out scribing in peeling face with blade right-angled intersection, the thickness of blade incision squid plate about 1/2,3cm ~ 5cm of being separated by between every cutter;
Prepare curdlan glue: get curdlan and add in cold water by 2% ~ 2.5% and mix, then heating is boiled water temperature and is reached 80 DEG C-85 DEG C, puts afterwards to be cooled to toughness at normal temperatures and namely to obtain curdlan glue, stand-by;
Prepare soybean protein isolate mixture: measure soybean protein isolate, viscous maize starch, edible oil, frozen water mixing according to the quality proportioning of 1:2:2:4, adopt cutmixer to cut afterwards and mix 5min, obtain soybean protein isolate mixture, stand-by;
(2) squid deacidification:
Get pretreated squid plate, add the water of 1.5 ~ 2.0 times of squid weight, and be added into the anhydrous sodium acetate, the iodizedsalt of 0.6% ~ 1.0%, the monosodium glutamate of 0.2% ~ 0.6% that account for total solution 1% ~ 2%, leave standstill 2 ~ 3h and then to deacidify end;
(3) preparation of squid slurry:
Squid plate after 106 weight portions deacidifications is knocked down to cut in cutmixer and mixes granule, add 1 weight portion salt and cut and mix 3 ~ 5 minutes; Add 2 weight portion monosodium glutamates, 10 weight portions cotton granulated sugar, 1 weight portion glucose afterwards, cut and mix 4 ~ 6 minutes; Then add 28 weight portion mixing starch, 36 weight portions prepare gained soybean protein isolate mixture, 16 weight portions prepare gained curdlan mixture, cut to mix and within 2 ~ 3 minutes, take the dish out of the pot and obtain squid slurry, wholely cut the time of mixing and be no more than 15min;
Wherein, described mixing starch is mixed by the cornstarch of 3 weight portions and the wheaten starch of 4 weight portions;
(4) boiling finished product:
Gained slurry is loaded mould, puts into boiling case boiling 6min ~ 10min, keep when product center temperature reaches 92min 2min to cool by outlet, obtain finished product and described conditioning squid Protein reconstitution goods.
2. a kind of processing method nursing one's health squid Protein reconstitution goods according to claim 1, it is characterized in that: step (3) gained squid slurry is mixed by the weight ratio of 9:1 with the red peeled shrimp of whole grain, mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
3. a kind of processing method nursing one's health squid Protein reconstitution goods according to claim 1, it is characterized in that: step (3) gained squid slurry is mixed with the weight ratio of octopus grain by 9:1, mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
4. a kind of processing method nursing one's health squid Protein reconstitution goods according to claim 1, it is characterized in that: step (3) gained squid slurry and sweet corn kernel, the water chestnut of dicing are mixed by the weight ratio of 8.5:1:0.5, mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
5. a kind of processing method nursing one's health squid Protein reconstitution goods according to claim 1, it is characterized in that: step (3) gained squid slurry is mixed by the weight ratio of 8.5:0.5:1 with the garden pea of dicing, the carrot of dicing, mixed slurry, then by this mixed slurry according to step (4) boiling finished product.
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| CN103829288A (en) * | 2013-10-11 | 2014-06-04 | 浙江海洋学院 | Sleeve-fish frozen prepared food and processing method thereof |
| CN104351756A (en) * | 2014-10-09 | 2015-02-18 | 乳山宏伟食品有限公司 | Red shrimp prepared food and preparation method thereof |
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