CN105077388A - Processing technology for movable combined skewered squid and product - Google Patents
Processing technology for movable combined skewered squid and product Download PDFInfo
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- CN105077388A CN105077388A CN201510490442.3A CN201510490442A CN105077388A CN 105077388 A CN105077388 A CN 105077388A CN 201510490442 A CN201510490442 A CN 201510490442A CN 105077388 A CN105077388 A CN 105077388A
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Abstract
The invention relates to a squid processing method, in particular to a processing technology for a combined skewered squid and a product, and belongs to the technical field of seafood processing. The processing technology for the combined skewered squid includes the following steps: 1, material selecting; 2, unfreezing; 3, slitting and cleaning; 4, seasoning and taste permeating; 5, pasting and powdering processing; 6, skewering; 7, freezing; 8, storing. According to the combined skewered squid processed through the processing technology, the original taste, the nutritional ingredients and the value or a squid are effectively improved, and the product contains abundant proteins, calcium, phosphorus, potassium and the like and has the effects of harmonizing the stomach, lowering qi, resolving dampness, eliminating phlegm, nourishing yin and the stomach, tonifying deficiency, moistening the skin and preventing hypertension, diabetes and anemia; the product is delicious in taste, and the processing technology has the advantages that operation is easy, energy is saved, the shelf life is long, the product is green and healthy, and the nutrition value is high.
Description
Technical field
The present invention relates to a kind of squid processing method, particularly relate to a kind of processing technology and product of movable squid combination string, belong to seafood processing technique field.
Background technology
Containing abundant calcium, phosphorus, ferro element in squid, to skeleton development and hematopoiesis very useful, can anaemia be prevented.Squid is except being rich in the amino acid of protein and needed by human body, or a kind of low-calorie diet containing a large amount of Taurine.Can fatigue-relieving, recover eyesight, improve liver function.Polypeptide contained by it and selenium and other trace elements have antiviral, anti-actinism.The processing method of current squid is divided into drying and eats raw, but these traditional processing methods also exist inevitable defect, as: made dry product hardens, nutrition leak is large and mouthfeel is poor, there is the defect of adding the chemicals such as antistaling agent in the processing of fresh goods, change original delicious mouthfeel, and the hidden danger certain to the healthy existence of people.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of squid is provided to combine the processing method of string, thus a kind of flavour nutrient that can keep the original deliciousness of squid is provided, not containing any chemical addition agent, can, novel appearance edible for people, the squid combination string of attractive color is a new intention in squid conditioning product field.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of processing technology of movable squid combination string, comprises the following steps:
1) select materials: selected squid raw material;
2) thaw: raw material shifts to an earlier date outbound in 20 ~ 30 hours, naturally thaw to central temperature-1 ~ 5 DEG C;
3) cleaning is decomposed: the squid resolution process after thawing is become calamary head, squid cylinder, and sleeve-fish ear, other Impurity removals are clean, cleaning control water; Then will cut formation half calamary head in calamary head, squid cylinder is cut into squid loop, cuts formation half sleeve-fish ear in sleeve-fish ear;
4) seasoning is tasty: according to following weight portion, step 3) squid 50 ~ 65 parts that cuts, chilli powder 1.5 ~ 2.5 parts, black pepper 0.5 ~ 1.5 part, salt 0.5 ~ 1.5 part, white sugar 0.5 ~ 1.5 part; Said components is mixed, tasty 5 ~ 8 hours at 0 ~ 10 DEG C;
5) hang and stick with paste and play powder process: carry out dozen wrapping up in powder, hanging, wrapping up in bread flour process to squid loop successively; Calamary head and sleeve-fish ear are beaten respectively and wraps up in powder;
6) wear string: often string wears 1 half calamary head, 4 ~ 8 squid loops, 1 half sleeve-fish ear, obtain squid strings semi-finished product;
7) freezing: by step 6) in the squid strings semi-finished product of gained be placed in less than-30 DEG C quick-frozens and reach less than-18 DEG C to product center temperature;
8) store: check quick-frozen degree and foreign matter before packing; Cross metal detector; Storage temperature requires less than-18 DEG C.
On the basis of technique scheme, the present invention can also do following improvement.
Step 1) operation of thawing in low temperature naturally thaw and ensure that the freshness of raw material, inhibit the breeding of microorganism, ensured the high-quality quality of product.
Further, step 3) in, cutting in described calamary head is that calamary head symmetry is cut into 2 half calamary heads; Cut in described sleeve-fish ear is that sleeve-fish ear symmetry is cut into 2 half sleeve-fish ears.
Step 4) under low temperature, tasty 5-8h ensures the adequacy that raw material is tasty in the tasty operation of seasoning, guarantee the particularity of taste, inhibit the breeding of microorganism, ensure the high-quality quality of product.Further, in the tasty operation of seasoning, strict ratio and the tasty time controling must allocated imparts the color and luster of product uniqueness, taste and mouthfeel, and ensure that the high nutritive value of product, a certain amount of salt composition serves the effect of anti-corrosive fresh-keeping simultaneously.
Further, step 5) in, described hanging is wrapped up in after starch adds water and make pasty state for getting, and squid loop is evenly hung paste, and the proportioning wrapping up in starch and water is 1:2 ~ 3.
Further, step 5) described in beat and wrap up in powder, wrap up in powder for squid loop, half calamary head or half sleeve-fish ear outer surface are evenly stained with one deck.Wherein, after squid loop is beaten and wrapped up in powder, then wrap up in slurry successively, wrap up in bread flour.
Further, step 5) in, by weight, every 10 ~ 15 parts of calamary heads, it wraps up in powder consumption is 3 ~ 6 parts; Every 30 ~ 35 parts of squid loops, it wraps up in powder consumption is 4 ~ 8 weight portions, and wrapping up in starch consumption is 10 ~ 15 weight portions, and bread flour consumption is 15 ~ 20 weight portions; Every 10 ~ 15 parts of sleeve-fish ears, it wraps up in powder consumption is 3 ~ 6 weight portions.
Further, step 6) described in wear string employing 18 ~ 25cm cone drums label, according to first piercing one's ears, wearing circle again, the order of last penetrator, wears squid loop again after first wearing 2 pins from half sleeve-fish ear and finally wears half calamary head, and often string wears label.
Further, step 7) for squid strings semi-finished product are placed in the mono-frozen machine quick-frozen of less than-30 DEG C to product center temperature less than-18 DEG C.
Step 7)-30 DEG C of quick-frozens of quick-frozen operation ensure that the particularity of product taste, control breeding again of microorganism, are also conducive to ensureing the safety and sanitation quality of product and the stable of quality simultaneously.
Step 8) less than-18 DEG C storages of storage procedure, ensure that the particularity of the aseptic product taste of product.
Second aspect present invention discloses a kind of movable squid combination string, adopts aforementioned processing technology to prepare.
In product of the present invention, squid loop part can be movable, conveniently takes and sting food on the one hand, and still form squid with calamary head and sleeve-fish ear overall for squid loop on the other hand, and keeping complete a string, is the new problem that squid nurses one's health in product field.
This selling point is: select first-class deep-sea long range fishing squid raw material, by the handmade craft of uniqueness, and low temperature moment quick-frozen, the fine and smooth chewiness of meat.
Time edible, product to be thawed and fried rear edible.
After fried through 175 DEG C, squid combination flavour passage taste of the present invention is tempting, and outward appearance is generous, is suitable for the vast consumer group, meets modern consumption theory, and tool market potential.
Third aspect present invention discloses the application of aforementioned movable squid combination string processing method in squid processing.
The invention has the beneficial effects as follows: original taste of squid, nutritional labeling and value are effectively distilled by the movable squid combination string of present invention process processing, product contains rich in protein, calcium, phosphorus, potassium etc., have and gas, Cleering damp and dissolving phlegm under stomach, tonifying-Yin and nourishing-stomach, qi-restoratives moisturizing, effect of preventing hypertension, diabetes, anaemia; Product delicious flavour, has simple to operate, economize energy, long shelf-life, green health, the feature be of high nutritive value.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
The processing technology of embodiment 1 squid combination string
1. select materials: selected squid raw material.
2. thaw: raw material shifts to an earlier date outbound in 20 hours, naturally thaw to central temperature-1 ~ 5 DEG C.
3. decompose cleaning: the squid resolution process after thawing is become calamary head, squid cylinder, and sleeve-fish ear, other Impurity removals are clean, cleaning control water; Then will cut 2 piece of half calamary head obtaining symmetrical shape in calamary head, squid cylinder is cut into squid loop, cuts 2 piece of half sleeve-fish ear obtaining symmetrical shape in sleeve-fish ear.
4. seasoning is tasty: according to following weight portion, step 3) squid 50 parts that cuts, chilli powder 2.5 parts, black pepper 0.5 part, salt 0.5 part, white sugar 0.5 part; Said components is mixed, tasty 8 hours at 0 ~ 4 DEG C.
5. hang and stick with paste and play powder process: one deck is evenly stained with on half calamary head, half sleeve-fish ear surface respectively and wraps up in powder; Squid loop surface uniform is stained with one deck and wraps up in powder (wrapping up in powder purchased from Laiyang dell food company), and then wrap up in slurry, wrap up in bread flour.Every 10 parts of calamary heads, it wraps up in powder consumption is 3 parts; Every 10 parts of sleeve-fish ears, it wraps up in powder consumption is 6 weight portions; Every 30 parts of squid loops, it wraps up in powder consumption is 4 weight portions, and wrapping up in starch consumption is 15 weight portions, and bread flour consumption is 15 weight portions.Hanging is 1:2 with wrapping up in starch (wrapping up in starch purchased from Laiyang dell food company) with the proportioning of water.
6. wear string: often string wears 1 half calamary head, 4 squid loops, 1 half sleeve-fish ear; Wear string and adopt 18cm cone drums label, according to first piercing one's ears, wearing circle again, the order of last penetrator, wears squid loop again after first wearing 2 pins from half sleeve-fish ear and finally wears half calamary head, and often string wears label, obtains squid strings semi-finished product.
7. freezing: squid strings semi-finished product to be placed in the mono-frozen machine quick-frozen of less than-30 DEG C to product center temperature less than-18 DEG C.
8. store: check quick-frozen degree and foreign matter before packing; Cross metal detector; Storage temperature requires less than-18 DEG C.
The processing technology of embodiment 2 squid combination string
1. select materials: selected squid raw material.
2. thaw: raw material shifts to an earlier date outbound in 30 hours, naturally thaw to central temperature-1 ~ 5 DEG C.
3. decompose cleaning: the squid resolution process after thawing is become calamary head, squid cylinder, and sleeve-fish ear, other Impurity removals are clean, cleaning control water; Then will cut 2 piece of half calamary head obtaining symmetrical shape in calamary head, squid cylinder is cut into squid loop, cuts 2 piece of half sleeve-fish ear obtaining symmetrical shape in sleeve-fish ear.
4. seasoning is tasty: according to following weight portion, step 3) squid 65 parts that cuts, chilli powder 1.5 parts, black pepper 1.5 parts, salt 01.5 part, white sugar 1.5 parts; Said components is mixed, tasty 5 hours at 4 ~ 10 DEG C.
5. hang and stick with paste and play powder process: one deck is evenly stained with on half calamary head, half sleeve-fish ear surface respectively and wraps up in powder; Squid loop surface uniform is stained with one deck and wraps up in powder, and then wrap up in slurry, wrap up in bread flour.Every 15 parts of calamary heads, it wraps up in powder consumption is 6 parts; Every 15 parts of sleeve-fish ears, it wraps up in powder consumption is 3 weight portions; Every 35 parts of squid loops, it wraps up in powder consumption is 8 weight portions, and wrapping up in starch consumption is 10 weight portions, and bread flour consumption is 20 weight portions.Hanging is 1:3 by the proportioning wrapping up in starch and water.
6. wear string: often string wears 1 half calamary head, 8 squid loops, 1 half sleeve-fish ear; Wear string and adopt 25cm cone drums label, according to first piercing one's ears, wearing circle again, the order of last penetrator, wears squid loop again after first wearing 2 pins from half sleeve-fish ear and finally wears half calamary head, and often string wears label, obtains squid strings semi-finished product.
7. freezing: squid strings semi-finished product to be placed in the mono-frozen machine quick-frozen of less than-30 DEG C to product center temperature less than-18 DEG C.
8. store: check quick-frozen degree and foreign matter before packing; Cross metal detector; Storage temperature requires less than-18 DEG C.
The processing technology of embodiment 3 squid combination string
1. select materials: selected squid raw material.
2. thaw: raw material shifts to an earlier date outbound in 25 hours, naturally thaw to central temperature 4 ~ 5 DEG C.
3. decompose cleaning: the squid resolution process after thawing is become calamary head, squid cylinder, and sleeve-fish ear, other Impurity removals are clean, cleaning control water; Then will cut 2 piece of half calamary head obtaining symmetrical shape in calamary head, squid cylinder is cut into squid loop, cuts 2 piece of half sleeve-fish ear obtaining symmetrical shape in sleeve-fish ear.
4. seasoning is tasty: according to following weight portion, step 3) squid 60 parts that cuts, chilli powder 2 parts, black pepper 1.0 parts, salt 0.5 part, white sugar 1.5 parts; Said components is mixed, tasty 6 hours at 5 DEG C.
5. hang and stick with paste and play powder process: one deck is evenly stained with on half calamary head, half sleeve-fish ear surface respectively and wraps up in powder; Squid loop surface uniform is stained with one deck and wraps up in powder, and then wrap up in slurry, wrap up in bread flour.Every 15 parts of calamary heads, it wraps up in powder consumption is 4 parts; Every 15 parts of sleeve-fish ears, it wraps up in powder consumption is 4 weight portions; Every 30 parts of squid loops, it wraps up in powder consumption is 4 weight portions, and wrapping up in starch consumption is 10 weight portions, and bread flour consumption is 20 weight portions.Hanging is 1:2.5 by the proportioning wrapping up in starch and water.
6. wear string: often string wears 1 half calamary head, 6 squid loops, 1 half sleeve-fish ear; Wear string and adopt 25cm cone drums label, according to first piercing one's ears, wearing circle again, the order of last penetrator, wears squid loop again after first wearing 2 pins from half sleeve-fish ear and finally wears half calamary head, and often string wears label, obtains squid strings semi-finished product.
7. freezing: squid strings semi-finished product to be placed in the mono-frozen machine quick-frozen of less than-30 DEG C to product center temperature less than-18 DEG C.
8. store: check quick-frozen degree and foreign matter before packing; Cross metal detector; Storage temperature requires less than-18 DEG C.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a processing technology for movable squid combination string, it is characterized in that, comprise the following steps:
1) select materials: selected squid raw material;
2) thaw: raw material shifts to an earlier date outbound in 20 ~ 30 hours, naturally thaw to central temperature-1 ~ 5 DEG C;
3) cleaning is decomposed: the squid resolution process after thawing is become calamary head, squid cylinder, and sleeve-fish ear, other Impurity removals are clean, cleaning control water; Then will cut formation half calamary head in calamary head, squid cylinder is cut into squid loop, cuts formation half sleeve-fish ear in sleeve-fish ear;
4) seasoning is tasty: according to following weight portion, step 3) squid 50 ~ 65 parts that cuts, chilli powder 1.5 ~ 2.5 parts, black pepper 0.5 ~ 1.5 part, salt 0.5 ~ 1.5 part, white sugar 0.5 ~ 1.5 part; Said components is mixed, tasty 5 ~ 8 hours at 0 ~ 10 DEG C;
5) hang and stick with paste and play powder process: carry out dozen wrapping up in powder, hanging, wrapping up in bread flour process to squid loop successively; Calamary head and sleeve-fish ear are beaten respectively and wraps up in powder;
6) wear string: often string wears 1 half calamary head, 4 ~ 8 squid loops, 1 half sleeve-fish ear, obtain squid strings semi-finished product;
7) freezing: by step 6) in the squid strings semi-finished product of gained be placed in less than-30 DEG C quick-frozens and reach less than-18 DEG C to product center temperature;
8) store: check quick-frozen degree and foreign matter before packing; Cross metal detector; Storage temperature requires less than-18 DEG C.
2. processing technology according to claim 1, is characterized in that, step 3) in, cutting in described calamary head is that calamary head symmetry is cut into 2 half calamary heads; Cut in described sleeve-fish ear is that sleeve-fish ear symmetry is cut into 2 half sleeve-fish ears.
3. processing technology according to claim 1, is characterized in that, step 5) in, described hanging is wrapped up in after starch adds water and make pasty state for getting, and squid loop is evenly hung paste, and the proportioning wrapping up in starch and water is 1:2 ~ 3.
4. processing technology according to claim 1, is characterized in that, step 5) in, by weight, every 10 ~ 15 parts of calamary heads, wrapping up in powder consumption is 3 ~ 6 parts; Every 30 ~ 35 parts of squid loops, wrapping up in powder consumption is 4 ~ 8 weight portions, and wrapping up in starch consumption is 10 ~ 15 weight portions, and bread flour consumption is 15 ~ 20 weight portions; Every 10 ~ 15 parts of sleeve-fish ears, wrapping up in powder consumption is 3 ~ 6 weight portions.
5. processing technology according to claim 1, is characterized in that, step 6) described in wear string employing 18 ~ 25cm cone drums label, according to first piercing one's ears, wearing circle again, the order of last penetrator, wears squid loop again after first wearing 2 pins from half sleeve-fish ear and finally wears half calamary head, and often string wears label.
6. a movable squid combination string, adopts processing technology described in the arbitrary claim of claim 1-5 to prepare.
7. the application of processing technology described in the arbitrary claim of claim 1-5 in squid processing.
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| CN201510490442.3A CN105077388A (en) | 2015-08-11 | 2015-08-11 | Processing technology for movable combined skewered squid and product |
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| CN201510490442.3A CN105077388A (en) | 2015-08-11 | 2015-08-11 | Processing technology for movable combined skewered squid and product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495198A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
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| CN101171972A (en) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | Method for processing sleeve-fish bone |
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2015
- 2015-08-11 CN CN201510490442.3A patent/CN105077388A/en active Pending
Patent Citations (3)
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| CN101171972A (en) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | Method for processing sleeve-fish bone |
| CN101496620A (en) * | 2009-03-06 | 2009-08-05 | 蓬莱京鲁渔业有限公司 | Squid cartilage strings and method for processing the same |
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Non-Patent Citations (2)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495198A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
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Application publication date: 20151125 |
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