CN105533515A - Processing method of ready-to-eat soft package canned pork, squid and kelp rolls - Google Patents

Processing method of ready-to-eat soft package canned pork, squid and kelp rolls Download PDF

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Publication number
CN105533515A
CN105533515A CN201510986530.2A CN201510986530A CN105533515A CN 105533515 A CN105533515 A CN 105533515A CN 201510986530 A CN201510986530 A CN 201510986530A CN 105533515 A CN105533515 A CN 105533515A
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Prior art keywords
squid
pork
sea
frying
tangle
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Inventor
史亚萍
刘昌衡
孙永军
袁文鹏
张绵松
贾爱荣
鞠文明
唐晓波
刘新
乔若瑾
赵佩佩
刘润华
刘丹阳
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Biology Institute of Shandong Academy of Sciences
Shandong Homey Aquatic Development Co Ltd
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Biology Institute of Shandong Academy of Sciences
Shandong Homey Aquatic Development Co Ltd
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Priority to CN201510986530.2A priority Critical patent/CN105533515A/en
Publication of CN105533515A publication Critical patent/CN105533515A/en
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Abstract

The invention discloses a processing method of ready-to-eat soft package canned pork, squid and kelp rolls. The processing method comprises the following steps of soaking kelp in a citric acid solution, scalding the soaked kelp, and then cutting the scalded kelp into kelp slices; cooking the kelp slices with seasoning fluid so as to enable the cooked kelp slices to be tasteful and obtain the seasoned kelp slices; scalding squid strips, pickling the scalded squid strips in pickling fluid so as to enable the pickled squid strips to be tasteful; deep-frying the pickled squid strips so as to obtain the fried squid strips; pickling pork strands in the pickling fluid so as to enable the pickled pork strands to be tasteful, and deep-frying the pickled pork strands so as to obtain the fried pork strands; packaging the fried squid strips and the pork strands with the seasoning kelp slices, performing rolling so as to obtain rolls, and bundling and fixing the rolls with fixtures; and performing cold disinfection with electron beams, loading the rolls into cooking bags, and performing vacuumizing and sealing so as to obtain finished products of the ready-to-eat soft package canned pork, squid and kelp rolls. The processing method disclosed by the invention is reasonable in technology and reliable to operate, the large-scale production is easy to realize. The ready-to-eat soft package canned pork, squid and kelp rolls processed and made by the processing method are delicious in taste, rich in nutrition and convenient to eat.

Description

The processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll
Technical field
The present invention relates to a kind of preparation of food article, the processing method of the instant flexibly-packaged can of especially a kind of pork squid sea-tangle roll.
Background technology
We know, sea-tangle is a kind of raw brown alga plant in large-scale sea grown in low temperature seawater, and China coast all has cultivation.Containing fucoidin, fucoidin, dietary fiber, mineral matter and 40 multiple efficacies nutritional labeling such as trace element, vitamin in sea-tangle.Modern science research proves, sea-tangle has reducing blood lipid, hypotensive, antitumor, anti-curing cancers, prevents Thyroid Gland Swell, delays senility, and beauty treatment, intelligence development, the health care such as to be healthy and strong are a kind of rare integration of drinking and medicinal herbs ocean vegetables.Squid is the main siphonopods marine resources in the world; it 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, EPA and DHA isoreactivity composition, has suppression blood cholesterol level, hypoglycemic; antiallergy; antitumor, strengthen memory, fatigue-relieving; recover eyesight, improve the effects such as liver function.The traditional Chinese medical science is thought, squid has the function of tonifying-Yin and nourishing-stomach, qi-restoratives moisturizing.Lean pork is except containing except the main nutrient composition such as protein, fat, also containing nutriments such as calcium, phosphorus, iron, thiamine, riboflavin and niacins, protein contained by it is complete protein, each seed amino acid containing needed by human, and essential amino acid composition needs close to human body, is easily made full use of by human body.Also containing hemoglobin in lean pork, have and mend iron effect, can anaemia be prevented.
China sea-tangle, squid and pork resource are all very abundant, and with its excellent flavor and alimentary health-care function, its goods are loved by the people always.But these three kinds of food materials cooking process are more complicated, and along with the quickening of people's rhythm of life, the demand of people to prepared food, ready-to-eat food is increasing.Some have been had the research that sea-tangle combines with other food materials to be reported both at home and abroad now.Such as: CN102550914A " a kind of Kelp sandwich and preparation method thereof "; CN102805391A " a kind of instant kelp processing method wrapping up in fish food and products thereof ", CN102524835A " a kind of Kelp cuttlefish ball and preparation method thereof " etc., but up to the present, also these three kinds of food materials of sea-tangle, squid and pork are not combined and develop the report of instant leisure food.
Summary of the invention
The object of this invention is to provide the processing method of the instant flexibly-packaged can of pork squid sea-tangle roll of a kind of rational technology, operation feasible.The instant flexibly-packaged can of pork squid sea-tangle roll adopting this processing method obtained is delicious in taste, nutritious, instant.
The technical solution adopted for the present invention to solve the technical problems is: the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll, it is characterized in that: it is through following process steps: it is cleaned by dry sea-tangle, put into after bubbly water sends out, put into citric acid solution immersion again and remove raw meat, put into boiling water blanching after pulling out again and remove raw meat; To the sea-tangle of raw meat be gone to sliver shape, then it be tasty to put into baste boiling, pulls out and drains supernatant liquid, obtain Flavoring Kelp sheet; Freezing and that flowing water thaws new Fresh squid is cleaned, decaptitates, remove internal organ, get after squid Ambassadors body is rinsed well and be cut into strip; Again by blanching in squid strip hot water, after pulling drain well out, put into pickling liquid and pickle; After the squid strip of pickling is drained supernatant liquid, carry out fried, obtain frying squid strip; Lean pork is removed blood stains, blood vessel, blood muscle, after cleaning up, cut into shredded meat bar; Shredded meat bar is put into pickling liquid pickle; After shredded meat bar after pickling is drained supernatant liquid, carry out fried, obtain frying pork strand; Adopt Flavoring Kelp sheet to wrap up the frying pork strand obtained and frying squid strip, roll rolling, fixing with fixture binding, obtain pork squid sea-tangle roll; Load after electron beam cold sterilization in retort pouch, vacuum-pumping and sealing, obtain the instant flexibly-packaged can finished product of pork squid sea-tangle roll.
The concentration of the above-mentioned citric acid solution for soaking sea-tangle is 0.5 ~ 2%, and soak time is 1 ~ 3min; The time of described blanching is 1 ~ 3min.
The above-mentioned baste for boiling sea-tangle sheet is allocated by the component of following weight percents to form: soy sauce 8 ~ 11%, acetic acid 0.01 ~ 0.02%, white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, agar-agar 0.06 ~ 0.1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%.
The above-mentioned hot water temperature for blanching squid strip is 80 ~ 85 DEG C, and blanching treatment time is 5 ~ 10min.
The above-mentioned pickling liquid for pickling squid strip is allocated by the component of following weight percents to form: white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, and surplus is water, and the percentage by weight sum of its each component is 100%; The described time of pickling is 30 ~ 60min.
The above-mentioned pickling liquid for pickling pork strand is allocated by the component of following weight percents to form: salt 2 ~ 3%, five-spice powder 0.5 ~ 1.5%, natrium citricum 0.1 ~ 0.3%, white granulated sugar 0.5 ~ 1.5%, light soy sauce 1.5 ~ 2.5%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 1 ~ 3%, sesame oil 0.1 ~ 0.2%, white wine 1 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%; The described time of pickling is 30 ~ 60min.
The temperature of the above-mentioned deep fat for fried squid strip or pork strand is 180 ~ 200 DEG C, and deep-fat frying time is 2 ~ 4min.
The percentage by weight of each component of above-mentioned pork squid sea-tangle roll is respectively: Flavoring Kelp sheet 40 ~ 55%, frying squid strip 30 ~ 50%, frying pork strand 10 ~ 20%.
The dosage of above-mentioned electron beam cold sterilization is 3 ~ 5kGy.
A processing method for the instant flexibly-packaged can of pork squid sea-tangle roll, is characterized in that: it is through following concrete technology step:
(1) preparation of sea-tangle sheet
(1.1) raw material choose that to choose dry sea-tangle with process be raw material, clean silt, put into after bubbly water sends out 6 ~ 10h, put into 0.5 ~ 2% citric acid solution and soak 1 ~ 3min, pull rear water blancing 1 ~ 3min out, sliver after pulling cooling out shape, obtains sea-tangle sheet;
(1.2) the sea-tangle sheet obtained in step (1.1) is put into the baste modulated in advance by producing of Flavoring Kelp sheet, and rear continuation boiling 10 ~ 30min is boiled in heating, drains surperficial supernatant liquid after pulling out, and cooling, obtains Flavoring Kelp sheet; Wherein, described baste is allocated by the component of following weight percents to form: soy sauce 8 ~ 11%, acetic acid 0.01 ~ 0.02%, white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, agar-agar 0.06 ~ 0.1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%;
(2) preparation of squid strip
(2.1) freezing and that flowing water thaws new Fresh squid is chosen in the process of raw material is raw material, and eccysis surface contaminants, decaptitates, and removes internal organ, gets after squid Ambassadors body is rinsed well and is cut into short strip shape;
(2.2) squid strip obtained in step (2.1) is carried out blanching by blanching at 80 ~ 85 DEG C, and blanching treatment time is 5 ~ 10min;
(2.3) pickle the squid strip after by the blanching obtained in step (2.2) to pull out, put into the pickling liquid modulated in advance after drain well, pickle 30 ~ 60min; Wherein, described pickling liquid is allocated by the component of following weight percents to form: white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, and surplus is water, and the percentage by weight sum of its each component is 100%;
(2.4) frying by obtain in step (2.3) pickle after squid strip drain supernatant liquid after, put into 180 ~ 200 DEG C of deep fats, frying 2 ~ 4min, obtain frying squid strip;
(3) preparation of pork strand
(3.1) lean pork is chosen in the process of raw material is raw material, removes blood stains, blood vessel, blood muscle, is cut into shredded meat bar after cleaning up;
(3.2) pickle the shredded meat bar obtained in step (3.1) is put into the pickling liquid modulated in advance, pickle 30 ~ 60min; Wherein, described pickling liquid is allocated by the component of following weight percents to form: salt 2 ~ 3%, five-spice powder 0.5 ~ 1.5%, natrium citricum 0.1 ~ 0.3%, white granulated sugar 0.5 ~ 1.5%, light soy sauce 1.5 ~ 2.5%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 1 ~ 3%, sesame oil 0.1 ~ 0.2%, white wine 1 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%;
(3.3) frying by obtain in step (3.2) pickle after shredded meat bar drain supernatant liquid after, put into 180 ~ 200 DEG C of deep fats, frying 2 ~ 4min, obtain frying pork strand;
(4) roll rolling and take the Flavoring Kelp sheet that obtains in step (1.2) for wrap up in material outward, take the frying pork strand obtained in the frying squid strip and step (3.3) obtained in step (2.4) be in wrap up in material, by preset ratio, frying squid strip, frying shredded pork strip adoption Flavoring Kelp sheet are wrapped up, roll rolling, fixing with fixture binding, obtain pork squid sea-tangle roll; Wherein, in this pork squid sea-tangle roll: the percentage by weight of Flavoring Kelp sheet is 40 ~ 55%, and frying squid strip is 30 ~ 50%, and frying pork strand is 10 ~ 20%;
(5) the pork squid sea-tangle roll obtained in step (4) adopts electron linear accelerator to carry out electron beam cold sterilization by sterilization, and its dosage controls as 3-5kGy;
(6) the pork squid sea-tangle roll after the sterilization obtained in step (5) loads in retort pouch by preset weight by packaging, finished product, vacuum-pumping and sealing, the i.e. instant flexibly-packaged can finished product of pork squid sea-tangle roll.
The present invention be by sea-tangle through citric acid soak and carry out blanching remove sea-tangle fishy smell after, cut into sea-tangle sheet; Adopting baste to carry out boiling sea-tangle sheet again can make sea-tangle tasty, and continues to remove a part of fishy smell.Squid strip blanching is the enzyme in order to passivation squid inside by it, prevents enzyme to be hydrolyzed by squid; Again squid is entered in pickling liquid to pickle, while tasty to squid, go raw meat process; Frying course makes the dehydration of squid strip part, and makes squid strip color golden yellow, gives off a strong fragrance, and improves the organoleptic quality of product.Shredded pork strip adoption pickling liquid is pickled by it, while tasty to shredded meat bar, remove meat smell of mutton; Frying course makes the dehydration of pork strand, and makes shredded pork color golden yellow, gives off a strong fragrance, and improves the organoleptic quality of product.The pork squid sea-tangle roll rolled is carried out electron beam cold sterilization by it, contributes to maintaining good organoleptic quality, extends the shelf life, and ensures product instant bagged, and overcomes the deficiency that high temperature sterilization causes food taste and fragrance to run off.It adopts retort pouch to pack, and is conveniently directly used in the mode of heatings such as heating using microwave, instant.Processing method rational technology of the present invention, operation reliably, are easily accomplished scale production.The present invention with sea-tangle, squid, lean pork for raw material, the instant flexibly-packaged can of pork squid sea-tangle roll made through processing, there is the features such as delicious in taste, nutritious, instant, the instant flexibly-packaged can of this pork squid sea-tangle roll has enriched leisure food kind on market, meets leisure food novelty and nutrition and health care sexual demand.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
A processing method for the instant flexibly-packaged can of pork squid sea-tangle roll, it is through following concrete technology step:
(1) preparation of sea-tangle sheet
(1.1) raw material choose that to choose dry sea-tangle with process be raw material, clean silt, put into after bubbly water sends out 8h, put into 1.5% citric acid solution and soak 2min, pull rear water blancing 2min out, be cut into 6 × 18cm lengthy motion picture shape after pulling cooling out, obtain sea-tangle sheet;
(1.2) the sea-tangle sheet obtained in step (1.1) is put into the baste modulated in advance by producing of Flavoring Kelp sheet, and rear continuation boiling 20min is boiled in heating, drains surperficial supernatant liquid after pulling out, and cooling, obtains Flavoring Kelp sheet; Wherein, baste is allocated by the component of following weight percents to form: soy sauce 10%, acetic acid 0.015%, white granulated sugar 12%, monosodium glutamate 0.7%, agar-agar 0.08%, refined salt 1%, yellow rice wine 2.5% and water 73.705%;
(2) preparation of squid strip
(2.1) freezing and that flowing water thaws new Fresh squid is chosen in the process of raw material is raw material, and eccysis surface contaminants, decaptitates, and removes internal organ, gets the short strip shape being cut into 1 × 8cm after squid Ambassadors body is rinsed well;
(2.2) squid strip obtained in step (2.1) is carried out blanching by blanching at 82 DEG C, and blanching treatment time is 8min;
(2.3) pickle the squid strip after by the blanching obtained in step (2.2) to pull out, put into the pickling liquid modulated in advance after drain well, pickle 45min; Wherein, pickling liquid is allocated by the component of following weight percents to form: white granulated sugar 12%, monosodium glutamate 0.7%, refined salt 1%, yellow rice wine 1.5% and water 84.8%;
(2.4) frying by obtain in step (2.3) pickle after squid strip drain supernatant liquid after, put into 185 DEG C of deep fats, frying 3min, obtain frying squid strip;
(3) preparation of pork strand
(3.1) lean pork is chosen in the process of raw material is raw material, removes blood stains, blood vessel, blood muscle, is cut into 1 × 1 × 8cm shredded meat bar after cleaning up;
(3.2) pickle the shredded meat bar obtained in step (3.1) is put into the pickling liquid modulated in advance, pickle 45min; Wherein, pickling liquid is allocated by the component of following weight percents to form: salt 2.5%, five-spice powder 1%, natrium citricum 0.2%, white granulated sugar 1%, light soy sauce 2%, monosodium glutamate 1%, chilli powder 2%, sesame oil 0.15%, white wine 2% and water 88.15%;
(3.3) frying by obtain in step (3.2) pickle after shredded meat bar drain supernatant liquid after, put into 185 DEG C of deep fats, frying 2min, obtain frying pork strand;
(4) roll rolling and take the Flavoring Kelp sheet that obtains in step (1.2) for wrap up in material outward, take the frying pork strand obtained in the frying squid strip and step (3.3) obtained in step (2.4) be in wrap up in material, by preset ratio, frying squid strip, frying shredded pork strip adoption Flavoring Kelp sheet are wrapped up, roll rolling, fixing with calabash strip binding, obtain pork squid sea-tangle roll; Wherein, in this pork squid sea-tangle roll: the percentage by weight of Flavoring Kelp sheet is 45%, and frying squid strip is 35%, and frying pork strand is 20%;
(5) the pork squid sea-tangle roll obtained in step (4) adopts electron linear accelerator to carry out electron beam cold sterilization by sterilization, and its dosage controls as 4kGy; Its electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd or Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(6) the pork squid sea-tangle roll after the sterilization obtained in step (5) loads in retort pouch by every bag of 500g weight by packaging, finished product, vacuum-pumping and sealing, the i.e. instant flexibly-packaged can finished product of pork squid sea-tangle roll.
The processing method rational technology that the present embodiment provides, operation reliably, are easily accomplished scale production.The present invention is with sea-tangle, squid, lean pork for raw material, and the instant flexibly-packaged can of pork squid sea-tangle roll made through processing, has the features such as delicious in taste, nutritious, instant, meet leisure food novelty and nutrition and health care sexual demand.
Embodiment 2
A processing method for the instant flexibly-packaged can of pork squid sea-tangle roll, it is through following concrete technology step:
(1) preparation of sea-tangle sheet
(1.1) raw material choose that to choose dry sea-tangle with process be raw material, clean silt, put into after bubbly water sends out 10h, put into 0.5% citric acid solution and soak 3min, pull rear water blancing 3min out, be cut into 5 × 20cm lengthy motion picture shape after pulling cooling out, obtain sea-tangle sheet;
(1.2) the sea-tangle sheet obtained in step (1.1) is put into the baste modulated in advance by producing of Flavoring Kelp sheet, and rear continuation boiling 30min is boiled in heating, drains surperficial supernatant liquid after pulling out, and cooling, obtains Flavoring Kelp sheet; Wherein, baste is allocated by the component of following weight percents to form: soy sauce 11%, acetic acid 0.02%, white granulated sugar 10%, monosodium glutamate 1%, agar-agar 0.1%, refined salt 1.5%, yellow rice wine 3% and water 73.38%;
(2) preparation of squid strip
(2.1) freezing and that flowing water thaws new Fresh squid is chosen in the process of raw material is raw material, and eccysis surface contaminants, decaptitates, and removes internal organ, gets after squid Ambassadors body is rinsed well and is cut into 1 × 10cm short strip shape;
(2.2) squid strip obtained in step (2.1) is carried out blanching by blanching at 85 DEG C, and blanching treatment time is 5min;
(2.3) pickle the squid strip after by the blanching obtained in step (2.2) to pull out, put into the pickling liquid modulated in advance after drain well, pickle 60min; Wherein, pickling liquid is allocated by the component of following weight percents to form: white granulated sugar 15%, monosodium glutamate 0.25%, refined salt 15%, yellow rice wine 2% and water 81.25%;
(2.4) frying by obtain in step (2.3) pickle after squid strip drain supernatant liquid after, put into 200 DEG C of deep fats, frying 2min, obtain frying squid strip;
(3) preparation of pork strand
(3.1) lean pork is chosen in the process of raw material is raw material, removes blood stains, blood vessel, blood muscle, is cut into 1 × 1 × 10cm shredded meat bar after cleaning up;
(3.2) pickle the shredded meat bar obtained in step (3.1) is put into the pickling liquid modulated in advance, pickle 60min; Wherein, pickling liquid is allocated by the component of following weight percents to form: salt 3%, five-spice powder 0.5%, natrium citricum 0.1%, white granulated sugar 1.5%, light soy sauce 2.5%, monosodium glutamate 0.5%, chilli powder 1%, sesame oil 0.2%, white wine 1% and water 89.7%;
(3.3) frying by obtain in step (3.2) pickle after shredded meat bar drain supernatant liquid after, put into 200 DEG C of deep fats, frying 2min, obtain frying pork strand;
(4) roll rolling and take the Flavoring Kelp sheet that obtains in step (1.2) for wrap up in material outward, take the frying pork strand obtained in the frying squid strip and step (3.3) obtained in step (2.4) be in wrap up in material, by preset ratio, frying squid strip, frying shredded pork strip adoption Flavoring Kelp sheet are wrapped up, roll rolling, fixing with Shredded kelp binding, obtain pork squid sea-tangle roll; Wherein, in this pork squid sea-tangle roll: the percentage by weight of Flavoring Kelp sheet is 40%, and frying squid strip is 50%, and frying pork strand is 10%;
(5) the pork squid sea-tangle roll obtained in step (4) adopts electron linear accelerator to carry out electron beam cold sterilization by sterilization, and its dosage controls as 5kGy; Its electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd;
(6) the pork squid sea-tangle roll after the sterilization obtained in step (5) loads in retort pouch by every bag of 600g by packaging, finished product, vacuum-pumping and sealing, the i.e. instant flexibly-packaged can finished product of pork squid sea-tangle roll.
The processing method rational technology that the present embodiment provides, operation reliably, are easily accomplished scale production.The instant flexibly-packaged can of pork squid sea-tangle roll processed according to the method is delicious in taste, nutritious, instant.
Embodiment 3
A processing method for the instant flexibly-packaged can of pork squid sea-tangle roll, it is through following concrete technology step:
(1) preparation of sea-tangle sheet
(1.1) raw material choose that to choose dry sea-tangle with process be raw material, clean silt, put into after bubbly water sends out 6h, put into 2% citric acid solution and soak 1min, pull rear water blancing 1min out, be cut into 6 × 20cm lengthy motion picture shape after pulling cooling out, obtain sea-tangle sheet;
(1.2) the sea-tangle sheet obtained in step (1.1) is put into the baste modulated in advance by producing of Flavoring Kelp sheet, and rear continuation boiling 10min is boiled in heating, drains surperficial supernatant liquid after pulling out, and cooling, obtains Flavoring Kelp sheet; Wherein, baste is allocated by the component of following weight percents to form: soy sauce 8%, acetic acid 0.01%, white granulated sugar 15%, monosodium glutamate 0.25%, agar-agar 0.06%, refined salt 0.5%, yellow rice wine 2% and water 74.18%;
(2) preparation of squid strip
(2.1) freezing and that flowing water thaws new Fresh squid is chosen in the process of raw material is raw material, and eccysis surface contaminants, decaptitates, and removes internal organ, gets after squid Ambassadors body is rinsed well and is cut into 1 × 10cm short strip shape;
(2.2) squid strip obtained in step (2.1) is carried out blanching by blanching at 80 DEG C, and blanching treatment time is 10min;
(2.3) pickle the squid strip after by the blanching obtained in step (2.2) to pull out, put into the pickling liquid modulated in advance after drain well, pickle 30min; Wherein, pickling liquid is allocated by the component of following weight percents to form: white granulated sugar 10%, monosodium glutamate 1%, refined salt 0.5%, yellow rice wine 3% and water 85.5%;
(2.4) frying by obtain in step (2.3) pickle after squid strip drain supernatant liquid after, put into 180 DEG C of deep fats, frying 4min, obtain frying squid strip;
(3) preparation of pork strand
(3.1) lean pork is chosen in the process of raw material is raw material, removes blood stains, blood vessel, blood muscle, is cut into 1 × 1 × 10cm shredded meat bar after cleaning up;
(3.2) pickle the shredded meat bar obtained in step (3.1) is put into the pickling liquid modulated in advance, pickle 30min; Wherein, pickling liquid is allocated by the component of following weight percents to form: salt 2%, five-spice powder 1.5%, natrium citricum 0.3%, white granulated sugar 0.5%, light soy sauce 1.5%, monosodium glutamate 1.5%, chilli powder 3%, sesame oil 0.1%, white wine 3% and water 89.6%;
(3.3) frying by obtain in step (3.2) pickle after shredded meat bar drain supernatant liquid after, put into 180 DEG C of deep fats, frying 4min, obtain frying pork strand;
(4) roll rolling and take the Flavoring Kelp sheet that obtains in step (1.2) for wrap up in material outward, take the frying pork strand obtained in the frying squid strip and step (3.3) obtained in step (2.4) be in wrap up in material, by preset ratio, frying squid strip, frying shredded pork strip adoption Flavoring Kelp sheet are wrapped up, roll rolling, fixing with calabash strip binding, obtain pork squid sea-tangle roll; Wherein, in this pork squid sea-tangle roll: the percentage by weight of Flavoring Kelp sheet is 55%, and frying squid strip is 30%, and frying pork strand is 15%;
(5) the pork squid sea-tangle roll obtained in step (4) adopts electron linear accelerator to carry out electron beam cold sterilization by sterilization, and its dosage controls as 3kGy; Its electron linear accelerator is commercial products, is produced by Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(6) the pork squid sea-tangle roll after the sterilization obtained in step (5) loads in retort pouch by every bag of 1000g by packaging, finished product, vacuum-pumping and sealing, the i.e. instant flexibly-packaged can finished product of pork squid sea-tangle roll.
The processing method rational technology that the present embodiment provides, operation reliably, are easily accomplished scale production.The present invention is with sea-tangle, squid, lean pork for raw material, and the instant flexibly-packaged can of pork squid sea-tangle roll made through processing, has the features such as delicious in taste, nutritious, instant, meet the demand of people's nutrition and health care.

Claims (10)

1. the processing method of the instant flexibly-packaged can of pork squid sea-tangle roll, it is characterized in that: it is through following process steps: it is cleaned by dry sea-tangle, put into after bubbly water sends out, then put into citric acid solution and soak and remove raw meat, put into boiling water blanching after pulling out again and remove raw meat; To the sea-tangle of raw meat be gone to sliver shape, then it be tasty to put into baste boiling, pulls out and drains supernatant liquid, obtain Flavoring Kelp sheet; Freezing and that flowing water thaws new Fresh squid is cleaned, decaptitates, remove internal organ, get after squid Ambassadors body is rinsed well and be cut into strip; Again by blanching in squid strip hot water, after pulling drain well out, put into pickling liquid and pickle; After the squid strip of pickling is drained supernatant liquid, carry out fried, obtain frying squid strip; Lean pork is removed blood stains, blood vessel, blood muscle, after cleaning up, cut into shredded meat bar; Shredded meat bar is put into pickling liquid pickle; After shredded meat bar after pickling is drained supernatant liquid, carry out fried, obtain frying pork strand; Adopt Flavoring Kelp sheet to wrap up the frying pork strand obtained and frying squid strip, roll rolling, fixing with fixture binding, obtain pork squid sea-tangle roll; Load after electron beam cold sterilization in retort pouch, vacuum-pumping and sealing, obtain the instant flexibly-packaged can finished product of pork squid sea-tangle roll.
2. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, is characterized in that: the concentration of the described citric acid solution for soaking sea-tangle is 0.5 ~ 2%, and soak time is 1 ~ 3min; The time of described blanching is 1 ~ 3min.
3. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, it is characterized in that: the described baste for boiling sea-tangle sheet is allocated by the component of following weight percents to form: soy sauce 8 ~ 11%, acetic acid 0.01 ~ 0.02%, white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, agar-agar 0.06 ~ 0.1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%.
4. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, is characterized in that: the described hot water temperature for blanching squid strip is 80 ~ 85 DEG C, and blanching treatment time is 5 ~ 10min.
5. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, it is characterized in that: the described pickling liquid for pickling squid strip is allocated by the component of following weight percents to form: white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%; The described time of pickling is 30 ~ 60min.
6. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, it is characterized in that: the described pickling liquid for pickling pork strand is allocated by the component of following weight percents to form: salt 2 ~ 3%, five-spice powder 0.5 ~ 1.5%, natrium citricum 0.1 ~ 0.3%, white granulated sugar 0.5 ~ 1.5%, light soy sauce 1.5 ~ 2.5%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 1 ~ 3%, sesame oil 0.1 ~ 0.2%, white wine 1 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%; The described time of pickling is 30 ~ 60min.
7. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, is characterized in that: the temperature of the described deep fat for fried squid strip or pork strand is 180 ~ 200 DEG C, and deep-fat frying time is 2 ~ 4min.
8. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, it is characterized in that: the percentage by weight of each component of described pork squid sea-tangle roll is respectively: Flavoring Kelp sheet 40 ~ 55%, frying squid strip 30 ~ 50%, frying pork strand 10 ~ 20%.
9. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, is characterized in that: the dosage of described electron beam cold sterilization is 3 ~ 5kGy.
10. the processing method of the instant flexibly-packaged can of a kind of pork squid sea-tangle roll according to claim 1, is characterized in that: it is through following concrete technology step:
(1) preparation of sea-tangle sheet
(1.1) raw material choose that to choose dry sea-tangle with process be raw material, clean silt, put into after bubbly water sends out 6 ~ 10h, put into 0.5 ~ 2% citric acid solution and soak 1 ~ 3min, pull rear water blancing 1 ~ 3min out, sliver after pulling cooling out shape, obtains sea-tangle sheet;
(1.2) the sea-tangle sheet obtained in step (1.1) is put into the baste modulated in advance by producing of Flavoring Kelp sheet, and rear continuation boiling 10 ~ 30min is boiled in heating, drains surperficial supernatant liquid after pulling out, and cooling, obtains Flavoring Kelp sheet; Wherein, described baste is allocated by the component of following weight percents to form: soy sauce 8 ~ 11%, acetic acid 0.01 ~ 0.02%, white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, agar-agar 0.06 ~ 0.1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%;
(2) preparation of squid strip
(2.1) freezing and that flowing water thaws new Fresh squid is chosen in the process of raw material is raw material, and eccysis surface contaminants, decaptitates, and removes internal organ, gets after squid Ambassadors body is rinsed well and is cut into short strip shape;
(2.2) squid strip obtained in step (2.1) is carried out blanching by blanching at 80 ~ 85 DEG C, and blanching treatment time is 5 ~ 10min;
(2.3) pickle the squid strip after by the blanching obtained in step (2.2) to pull out, put into the pickling liquid modulated in advance after drain well, pickle 30 ~ 60min; Wherein, described pickling liquid is allocated by the component of following weight percents to form: white granulated sugar 10 ~ 15%, monosodium glutamate 0.25 ~ 1%, refined salt 0.5 ~ 1.5%, yellow rice wine 2 ~ 3%, and surplus is water, and the percentage by weight sum of its each component is 100%;
(2.4) frying by obtain in step (2.3) pickle after squid strip drain supernatant liquid after, put into 180 ~ 200 DEG C of deep fats, frying 2 ~ 4min, obtain frying squid strip;
(3) preparation of pork strand
(3.1) lean pork is chosen in the process of raw material is raw material, removes blood stains, blood vessel, blood muscle, is cut into shredded meat bar after cleaning up;
(3.2) pickle the shredded meat bar obtained in step (3.1) is put into the pickling liquid modulated in advance, pickle 30 ~ 60min; Wherein, described pickling liquid is allocated by the component of following weight percents to form: salt 2 ~ 3%, five-spice powder 0.5 ~ 1.5%, natrium citricum 0.1 ~ 0.3%, white granulated sugar 0.5 ~ 1.5%, light soy sauce 1.5 ~ 2.5%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 1 ~ 3%, sesame oil 0.1 ~ 0.2%, white wine 1 ~ 3%, surplus is water, and the percentage by weight sum of its each component is 100%;
(3.3) frying by obtain in step (3.2) pickle after shredded meat bar drain supernatant liquid after, put into 180 ~ 200 DEG C of deep fats, frying 2 ~ 4min, obtain frying pork strand;
(4) roll rolling and take the Flavoring Kelp sheet that obtains in step (1.2) for wrap up in material outward, take the frying pork strand obtained in the frying squid strip and step (3.3) obtained in step (2.4) be in wrap up in material, by preset ratio, frying squid strip, frying shredded pork strip adoption Flavoring Kelp sheet are wrapped up, roll rolling, fixing with fixture binding, obtain pork squid sea-tangle roll; Wherein, in this pork squid sea-tangle roll: the percentage by weight of Flavoring Kelp sheet is 40 ~ 55%, and frying squid strip is 30 ~ 50%, and frying pork strand is 10 ~ 20%;
(5) the pork squid sea-tangle roll obtained in step (4) adopts electron linear accelerator to carry out electron beam cold sterilization by sterilization, and its dosage controls as 3-5kGy;
(6) the pork squid sea-tangle roll after the sterilization obtained in step (5) loads in retort pouch by preset weight by packaging, finished product, vacuum-pumping and sealing, the i.e. instant flexibly-packaged can finished product of pork squid sea-tangle roll.
CN201510986530.2A 2015-12-26 2015-12-26 Processing method of ready-to-eat soft package canned pork, squid and kelp rolls Pending CN105533515A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616566A (en) * 2016-11-21 2017-05-10 宁德师范学院 Processing method of candied kelp slices
CN106962838A (en) * 2017-05-25 2017-07-21 钦州市钦州港永健水产贸易有限公司 The processing method of one main laminaria

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CN101248891A (en) * 2007-11-03 2008-08-27 山东俚岛海洋科技股份有限公司 Instant sea-tangle coil food product and its processing method
CN102805391A (en) * 2012-08-10 2012-12-05 山东东方海洋科技股份有限公司 Processing method of ready-to-eat kelp-wrapping-fish food and product thereof

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN101248891A (en) * 2007-11-03 2008-08-27 山东俚岛海洋科技股份有限公司 Instant sea-tangle coil food product and its processing method
CN102805391A (en) * 2012-08-10 2012-12-05 山东东方海洋科技股份有限公司 Processing method of ready-to-eat kelp-wrapping-fish food and product thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616566A (en) * 2016-11-21 2017-05-10 宁德师范学院 Processing method of candied kelp slices
CN106962838A (en) * 2017-05-25 2017-07-21 钦州市钦州港永健水产贸易有限公司 The processing method of one main laminaria

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Application publication date: 20160504