CN105558905A - Dosidicus gigas cutlets and preparation method thereof - Google Patents
Dosidicus gigas cutlets and preparation method thereof Download PDFInfo
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- CN105558905A CN105558905A CN201510977752.8A CN201510977752A CN105558905A CN 105558905 A CN105558905 A CN 105558905A CN 201510977752 A CN201510977752 A CN 201510977752A CN 105558905 A CN105558905 A CN 105558905A
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Abstract
The invention discloses dosidicus gigas cutlets. The dosidicus gigas cutlets are prepared from, by weight, 80-120 parts of dosidicus gigas, 1-5 parts of white granulated sugar, 0.1-0.8 part of salt, 0.5-8 parts of isolated soy protein, 2-10 parts of starch, 1-15 parts of edible vegetable oil, 3-10 parts of egg white, 0.05-0.2 part of monosodium glutamate, 0.005-0.05 part of disodium 5'-ribonucleotide, 0.2-0.8 part of carrageenan, 1-10 parts of liquid flavorings, 0.05-0.5 part of sodium carbonate and 0.05-0.4 part of sodium bicarbonate. The dosidicus gigas cutlets have advantages of high protein, low fat and nutritional richness. By a preparation method of the dosidicus gigas cutlets, intrinsic weird acerb taste of the dosidicus gigas is effectively eliminated, and the dosidicus gigas cutlets made according to the method are elastic, free of powder taste, chewy, tender, juicy, delicious, fleshy and appropriate in size and have a high market application value.
Description
Technical field
The present invention relates to technical field of aquatic product processing, more specifically relate to a kind of Peru squid meat pie and preparation method thereof.
Background technology
Squid is nutritious, high protein and low fat, is rich in taurine, and be a kind of nutrition and health care and sapid aquatic products, its nutritive value is not less than beef and tuna.Meanwhile, the production fishing ground of squid, away from land, affects less by industrial activity, pollution-free.Along with generally decline and the mankind of world's conventional underlayer fishery resources are to the continuous increase of marine protein matter demand, squid is more and more subject to the attention in countries in the world and area as the source of high-quality animal protein and emerging fishery, is considered to one of fishery of following most potentiality to be exploited.Fishing on a large scale and processing of China squid just grows up for nearly 10 years, has become one of main aquatic products processing raw material of China at present.
Recently, along with the straight line of North Pacific's squid output declines, the shredded squid being primary raw material with it is produced and is subject to great impact, and each production unit competitively finds the substitute of northern too squid raw material for this reason.Argentina squid, sea of Japan squid due to its price higher, be left out; The shredded squid produced using Mexico squid as raw material, although taste is slightly poorer than the shredded squid that northern Taiyuan material is produced, but outward appearance is better than the latter far away, therefore the welcome energetically of each dealer is subject to, but along with the formation of buyer's market, price rises gradually, and supply declines gradually, can not meet the need of production of each production unit.So the sight of people has turned to and do not had an optimistic view of by locals, resource is very abundant, the undeveloped Peru squid that price is very cheap again.
Peru squid (Dosidiousgigas) is commonly called as the large red squid in America, belongs to the large red squid in true Scorpaenidae (Ommastrephidae) America and belongs to (Dosidicus).The growth of this squid is rapidly, widely distributed, and be one of individual maximum, squid kind that resource is the abundantest in the world, China starts in waters off Peru operation in calendar year 2001, so far, and one of Peru squid main force's kind having become domestic deep-sea fishing.At present, Peru squid mainly based on freezing preliminary working product, as popcorn squids, squid block, squid strip, squid strings etc.; Next is the soft baked goods of squid, and as shredded squid, squid chip etc., product type is single, homogeneity problem is serious.Meanwhile, there is not welcome strange tart flavour in Peru squid, makes, with same containing not welcome flavour in its sleeve-fish product being raw material production, to bring very large impact to its converted products.Therefore solve Peru squid Problems existing, develop a kind of novel Peru squid product, namely developing Peru squid produce market becomes the task of top priority further.
Summary of the invention
(1) technical problem that will solve
The technical problem to be solved in the present invention is exactly the strange tart flavour how overcoming Peru squid existence, expands the product type of Peru squid, and provides a kind of Peru squid meat pie and preparation method thereof.
(2) technical scheme
In order to solve the problems of the technologies described above, the invention provides a kind of Peru squid meat pie, this squid meat pie is prepared from (raw materials used all commercial acquisition) by following raw material: Peru squid, white granulated sugar, salt, soybean protein isolate, starch, edible vegetable oil, egg white solution, monosodium glutamate, flavour nucleotide disodium, carragheen, baste, sodium carbonate, sodium acid carbonate.
Preferably, above-mentioned squid meat pie is prepared from by the raw material of following weight parts: Peru squid 80-120 part, white granulated sugar 1-5 part, salt 0.1-0.8 part, soybean protein isolate 0.5-8 part, starch 2-10 part, edible vegetable oil 1-15 part, egg white solution 3 ~ 10 parts, monosodium glutamate 0.05-0.2 part, flavour nucleotide disodium 0.005 ~ 0.05 part, carragheen 0.2-0.8 part, baste 1-10 part, 0.05 ~ 0.5 part, sodium carbonate, sodium acid carbonate 0.05 ~ 0.4 part.
Preferably, above-mentioned squid meat pie is prepared from by the raw material of following weight parts: Peru squid 90-110 part, white granulated sugar 2-4 part, salt 0.3-0.6 part, soybean protein isolate 1-5 part, starch 3-8 part, edible vegetable oil 2-10 part, egg white solution 4 ~ 8 parts, monosodium glutamate 0.08-0.15 part, flavour nucleotide disodium 0.008 ~ 0.02 part, carragheen 0.3-0.5 part, baste 2-5 part, 0.08 ~ 0.2 part, sodium carbonate, sodium acid carbonate 0.08 ~ 0.2 part.
Preferably, above-mentioned squid meat pie is prepared from by the raw material of following weight parts: Peru squid 100 parts, white granulated sugar 3 parts, salt 0.5 part, soybean protein isolate 2 parts, starch 6 parts, edible vegetable oil 3 parts, egg white solution 5 parts, monosodium glutamate 0.1 part, flavour nucleotide disodium 0.01 part, carragheen 0.4 part, baste 3 parts, 0.1 part, sodium carbonate, sodium acid carbonate 0.1 part.
The present invention adopts above-mentioned formula material to prepare Peru squid meat pie effectively can cover the strange tart flavour of residual Peru squid self and other bad smells, has without the advantage such as opaque sense, the good tender succulence of chewiness, delicious flavour, voluptuousness be pure.
Preferably, described Peru squid is mass ratio is the Peru squid raw material of 0.1 ~ 3:1 and the mixture of grog;
Preferably, described grog obtains after being steamed it after light-coloured vinegar aqueous solution soaking by the Peru squid block cut, and steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes.Adding of grog is conducive to improving the different mouthfeel of finished product and integrated quality.
Preferably, described starch is one or more in cornstarch, farina or tapioca; Be more preferably tapioca, above-mentioned starch has the high advantage of the ratio of amylopectin and amylose, shows relatively low Reversibility, thus can prevent moisture content from losing in freeze-thaw circulation, avoid the generation of bad mouthfeel.
Preferably, described soybean protein isolate is Non-transgenic soybean protein isolate or genetically engineered soybean protein isolate, preferred Non-transgenic soybean protein isolate, and adding of soybean protein isolate can the institutional framework of improved products, makes it have good water-retaining property, elasticity.
Preferably, described egg white solution is egg white liquid.
Preferably, described baste is prepared from by the raw material of following weight parts: brown sugar 5-10 part, water 5-10 part, wolfberry fruit powder 0.5-1.5 part, edible vegetable oil 0.5-5 part, black pepper 0.1-0.4 part, garlic powder 0.05-0.5 part, onion powder 0.05-0.4 part, smoke solution 0.01-0.1 part, vinegar 0.1-2 part.
Preferably, described baste is prepared from by the raw material of following weight parts: 6 parts, brown sugar, 6 parts, water, wolfberry fruit powder 0.6 part, edible vegetable oil 3 parts, black pepper 0.3 part, garlic powder 0.2 part, onion powder 0.2 part, smoke solution 0.05 part, vinegar 0.3 part.
Preferably, described smoke solution is American Red arrow hardwood cigarette perfume taste substance, can purchased from Beijing Meitian Qianjin Science Co., Ltd; This type of smoke solution can give product smoked flavor and sootiness color and luster, assists to cover the strange tart flavour of Peru squid and other peculiar smell, has the advantage remaining without nuisances such as BaPs, do not add any chemical composition.
Being prepared as high speed homogenization or being directly mixed to get of above-mentioned baste, baste of the present invention has unique fragrant and sweet local flavor and purplish red color and luster, is conducive to ensureing the formation of the mouthfeel of Peru squid meat pie, local flavor and color and luster.
Preferably, described edible vegetable oil is rapeseed oil, soybean oil, corn oil, ready-mixed oil.
Present invention also offers the preparation method of above-mentioned Peru squid meat pie, this preparation method comprises the steps:
Step one: pretreatment: freezing Peru squid is thawed, thaw point, lower than 25 DEG C, thaws to micro-and freezes state; Tear off the shallow white skin of outside darkviolet skin and inner side of Peru squid after thawing, and reject cartilage, then Peru squid is cut into block; The length of preferred stripping and slicing is 3-8cm, and width is 2-4cm;
Step 2: soak: be soaked in the light-coloured vinegar aqueous solution of weight concentration 1% ~ 5% by the Peru squid block cut, soak time more than 12 hours, the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.0 ~ 1.5; This step can cut down the astringent taste that Peru squid exists;
Step 3: extruding: use extruder to extrude Peru squid block after immersion, pressure is 10 ~ 40kg/cm
2, after removing the moisture of in squid stripping and slicing 20% ~ 60%, obtain Peru squid raw material; This step is physical treatment means, mainly has the effect of two aspects: 1. effectively can cut down the strange tart flavour that Peru squid self exists, effect is better than current conventional plumper infusion method; 2. can reduce the moisture in Peru squid raw material, post-production process can not reduce the use amount of water-loss reducer.
Step 4: steam: steam the Peru squid block after soaking, steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes, obtains Peru squid grog after removing the moisture of in squid stripping and slicing 10% ~ 50%; This step is physical treatment means, mainly has the effect of two aspects: 1. effectively can cut down the strange tart flavour that Peru squid self exists; 2. final products can be made to obtain the good characteristic that voluptuousness is pure, chewiness is good.
Step 5: rub: use meat grinder Peru squid raw material and grog to be rubbed, the weight ratio of Peru squid raw material and grog is 0.1 ~ 3:1; The difference of Peru squid raw material and clinker weight ratio, can give the organoleptic quality that finished product is different.
Step 6: mixing: take raw material according to proportioning, carries out mix and blend by Peru squid raw material and grog and other raw material, obtains the compound stirred in de-airing mixer;
Step 7: manufactured goods: by shaping for the compound mould processing squid meat pie obtaining given shape; Steam shaping squid meat pie, steaming temperature 85 ~ 95 DEG C, steaming time 10 ~ 50min, cooling, inspection, packaging, to obtain final product.
Preferably, in step 2, the weight concentration of the light-coloured vinegar aqueous solution is 1% ~ 2%, and soak time is 12 ~ 15 hours, and the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.2.
Preferably, in step 5, the weight ratio of Peru squid raw material and grog is 0.2 ~ 2:1.
Preferably, in step 6, described mix and blend vacuum is less than-0.085MPa, mixing time 5 ~ 10 minutes.
Preferably, in step 7, described shape is the circle of diameter 8cm ~ 10cm, thickness 0.5cm ~ 1.0cm.
Above-mentioned inspection comprises and utilizes metal detector to monitor, and rejects the product of containing metal foreign matter.
Above-mentioned packaging can adopt vacuum packaging, controlled atmospheric packing and common pallet/pack packaging.
Peru squid meat pie of the present invention can adopt cold fresh or freezing mode storage.
Peru squid meat pie of the present invention is direct-edible, also can decoct, explode, boil rear eating.
(3) beneficial effect
Peru squid meat pie provided by the invention, has high protein, low-fat feature, nutritious, and the shelf-life reaches half a year more than, is more conducive to selling and storage.In addition, the preparation method of Peru squid meat pie of the present invention effectively eliminates the strange acerbity of Peru squid self existence, make product flexible, pure without opaque sense, good, the tender succulence of chewiness, delicious flavour, voluptuousness, be of moderate size, there is good market using value.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the technological process block-diagram of Peru squid meat pie preparation method of the present invention;
Detailed description of the invention
Below in conjunction with drawings and Examples, embodiments of the present invention are described in further detail.Following examples for illustration of the present invention, but can not be used for limiting the scope of the invention.
Embodiment 1
This squid meat pie is prepared from by the raw material of following weight: Peru squid raw material and grog 100g, white granulated sugar 3g, salt 0.5g, soybean protein isolate 2g, cornstarch 6g, rapeseed oil 3g, egg white liquid 5g, monosodium glutamate 0.1g, flavour nucleotide disodium 0.01g, carragheen 0.4g, baste 3g, sodium carbonate 0.1g, sodium acid carbonate 0.1g.
Wherein baste is prepared from by the raw material of following weight: brown sugar 6g, water 6g, wolfberry fruit powder 0.6g, rapeseed oil 3g, black pepper 0.3g, garlic powder 0.2g, onion powder 0.2g, smoke solution 0.05g, vinegar 0.3g.
See Fig. 1, preparation method is as follows for this embodiment squid meat pie:
Step one: pretreatment: freezing Peru squid is thawed, thaw point, lower than 25 DEG C, thaws to micro-and freezes state; Tear off the shallow white skin of outside darkviolet skin and inner side of Peru squid after thawing, and reject cartilage, then Peru squid is cut into block, its length is 5cm, and width is 3cm;
Step 2: soak: be soaked in the light-coloured vinegar aqueous solution of weight concentration 3% by the Peru squid block cut, soak time more than 12 hours, the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.2;
Step 3: extruding: use extruder to extrude a part of Peru squid block after immersion, pressure is 30kg/cm
2, remove the moisture of in squid stripping and slicing 60%, obtain Peru squid raw material;
Step 4: steam: use steamer to steam a part of Peru squid block after immersion, steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes, removes the moisture of in squid stripping and slicing 50%, obtains Peru squid grog;
Step 5: rub: use the meat grinder of assembling 3mm lag Peru squid raw material and grog to be rubbed, the weight ratio of Peru squid raw material and grog is 2:1;
Step 6: mixing: take raw material according to proportioning, Peru squid raw material and grog and other raw material are carried out mix and blend in de-airing mixer, and vacuum is less than-0.085MPa, and mixing time 8 minutes, obtains the compound stirred;
Step 7: manufactured goods: obtain circular squid meat pie by shaping for compound mould processing; Steam shaping squid meat pie, steaming temperature 85 ~ 95 DEG C, steaming time 30min, cooling, inspection, packaging, gets product.
Embodiment 2
This squid meat pie is prepared from by the raw material of following weight: Peru squid raw material and grog 110g, white granulated sugar 4g, salt 0.6g, soybean protein isolate 5g, farina 8g, soybean oil 10g, egg white liquid 8g, monosodium glutamate 0.15g, flavour nucleotide disodium 0.02g, carragheen 0.5g, baste 5g, sodium carbonate 0.2g, sodium acid carbonate 0.2g.
Wherein baste is prepared from by the raw material of following weight: brown sugar 10g, water 10g, wolfberry fruit powder 1.5g, soybean oil 5g, black pepper 0.4g, garlic powder 0.5g, onion powder 0.4g, smoke solution 0.1g, vinegar 2g.
See Fig. 1, preparation method is as follows for this embodiment squid meat pie:
Step one: pretreatment: freezing Peru squid is thawed, thaw point, lower than 25 DEG C, thaws to micro-and freezes state; Tear off the shallow white skin of outside darkviolet skin and inner side of Peru squid after thawing, and reject cartilage, then Peru squid is cut into block, its length is 8cm, and width is 4cm;
Step 2: soak: be soaked in the light-coloured vinegar aqueous solution of weight concentration 1% by the Peru squid block cut, soak time more than 12 hours, the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.5;
Step 3: extruding: use extruder to extrude a part of Peru squid block after immersion, pressure is 40kg/cm
2, remove the moisture of in squid stripping and slicing 40%, obtain Peru squid raw material;
Step 4: steam: use steamer to steam a part of Peru squid block after immersion, steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes, removes the moisture of in squid stripping and slicing 30%, obtains Peru squid grog;
Step 5: rub: use the meat grinder of assembling 3mm lag Peru squid raw material and grog to be rubbed, the weight ratio of Peru squid raw material and grog is 1:1;
Step 6: mixing: take raw material according to proportioning, Peru squid raw material and grog and other raw material are carried out mix and blend in de-airing mixer, and vacuum is less than-0.085MPa, and mixing time 10 minutes, obtains the compound stirred;
Step 7: manufactured goods: by shaping for the compound mould processing squid meat pie obtaining elliptical shape; Steam shaping squid meat pie, steaming temperature 85 ~ 95 DEG C, steaming time 50min, cooling, inspection, packaging, gets product.
Embodiment 3
This squid meat pie is prepared from by the raw material of following weight: Peru squid raw material and grog 90g, white granulated sugar 2g, salt 0.3g, soybean protein isolate 1g, tapioca 3g, corn oil 2g, egg white liquid 4g, monosodium glutamate 0.08g, flavour nucleotide disodium 0.008g, carragheen 0.3g, baste 2g, sodium carbonate 0.08g, sodium acid carbonate 0.08g.
Wherein baste is prepared from by the raw material of following weight: brown sugar 5g, water 5g, wolfberry fruit powder 0.5g, corn oil 0.5g, black pepper 0.1g, garlic powder 0.05g, onion powder 0.05g, smoke solution 0.01g, vinegar 0.1g.
See Fig. 1, preparation method is as follows for this embodiment squid meat pie:
Step one: pretreatment: freezing Peru squid is thawed, thaw point, lower than 25 DEG C, thaws to micro-and freezes state; Tear off the shallow white skin of outside darkviolet skin and inner side of Peru squid after thawing, and reject cartilage, then Peru squid is cut into block, its length is 3cm, and width is 2cm;
Step 2: soak: be soaked in the light-coloured vinegar aqueous solution of weight concentration 3% by the Peru squid block cut, soak time more than 12 hours, the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1;
Step 3: extruding: use extruder to extrude a part of Peru squid block after immersion, pressure is 40kg/cm
2, remove the moisture of in squid stripping and slicing 20%, obtain Peru squid raw material;
Step 4: steam: use steamer to steam a part of Peru squid block after immersion, steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes, removes the moisture of in squid stripping and slicing 10%, obtains Peru squid grog;
Step 5: rub: use the meat grinder of assembling 3mm lag Peru squid raw material and grog to be rubbed, the weight ratio of Peru squid raw material and grog is 0.5:1;
Step 6: mixing: take raw material according to proportioning, Peru squid raw material and grog and other raw material are carried out mix and blend in de-airing mixer, and vacuum is less than-0.085MPa, and mixing time 5 minutes, obtains the compound stirred;
Step 7: manufactured goods: obtain OBL squid meat pie by shaping for compound mould processing; Steam shaping squid meat pie, steaming temperature 85 ~ 95 DEG C, steaming time 10min, cooling, inspection, packaging, gets product.
Embodiment 4
Only be with the distinctive points of embodiment 1: this squid meat pie is prepared from by the raw material of following weight: Peru squid raw material and grog 120g, white granulated sugar 5g, salt 0.8g, soybean protein isolate 8g, starch 10g, edible vegetable oil 15g, egg white liquid 10g, monosodium glutamate 0.2g, flavour nucleotide disodium 0.05g, carragheen 0.8g, baste 10g, sodium carbonate 0.5g, sodium acid carbonate 0.4g.
Embodiment 5
Only be with the distinctive points of embodiment 1: this squid meat pie is prepared from by the raw material of following weight: Peru squid raw material and grog 80g, white granulated sugar 1g, salt 0.1g, soybean protein isolate 0.5g, starch 2g, edible vegetable oil 1g, egg white liquid 3g, monosodium glutamate 0.05g, flavour nucleotide disodium 0.005g, carragheen 0.2g, baste 1g, sodium carbonate 0.05g, sodium acid carbonate 0.05g.
Above embodiment is only for illustration of the present invention, but not limitation of the present invention.Although with reference to embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, various combination, amendment or equivalent replacement are carried out to technical scheme of the present invention, do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a Peru squid meat pie, it is characterized in that, this squid meat pie is prepared from by following raw material: Peru squid, white granulated sugar, salt, soybean protein isolate, starch, edible vegetable oil, egg white solution, monosodium glutamate, flavour nucleotide disodium, carragheen, baste, sodium carbonate, sodium acid carbonate.
2. Peru squid meat pie according to claim 1, it is characterized in that, this squid meat pie is prepared from by the raw material of following weight parts: Peru squid 80-120 part, white granulated sugar 1-5 part, salt 0.1-0.8 part, soybean protein isolate 0.5-8 part, starch 2-10 part, edible vegetable oil 1-15 part, egg white solution 3 ~ 10 parts, monosodium glutamate 0.05-0.2 part, flavour nucleotide disodium 0.005 ~ 0.05 part, carragheen 0.2-0.8 part, baste 1-10 part, 0.05 ~ 0.5 part, sodium carbonate, sodium acid carbonate 0.05 ~ 0.4 part.
3. Peru squid meat pie according to claim 1 and 2, is characterized in that, described Peru squid is the Peru squid raw material of mass ratio 0.1 ~ 3:1 and the mixture of grog; Preferred described grog obtains after being steamed it after light-coloured vinegar aqueous solution soaking by the Peru squid block cut, and steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes.
4. Peru squid meat pie according to claim 1 and 2, is characterized in that, described starch is one or more in cornstarch, farina or tapioca; Described soybean protein isolate is Non-transgenic soybean protein isolate or genetically engineered soybean protein isolate; Described egg white solution is egg white liquid.
5. Peru squid meat pie according to claim 1 and 2, it is characterized in that, described baste is prepared from by the raw material of following weight parts: brown sugar 5-10 part, water 5-10 part, wolfberry fruit powder 0.5-1.5 part, edible vegetable oil 0.5-5 part, black pepper 0.1-0.4 part, garlic powder 0.05-0.5 part, onion powder 0.05-0.4 part, smoke solution 0.01-0.1 part, vinegar 0.1-2 part.
6. Peru squid meat pie according to claim 5, it is characterized in that, described baste is prepared from by the raw material of following weight parts: 6 parts, brown sugar, 6 parts, water, wolfberry fruit powder 0.6 part, edible vegetable oil 3 parts, black pepper 0.3 part, garlic powder 0.2 part, onion powder 0.2 part, smoke solution 0.05 part, vinegar 0.3 part.
7. the Peru squid meat pie according to any one of claim 1-6, is characterized in that, described edible vegetable oil is rapeseed oil, soybean oil, corn oil, ready-mixed oil.
8. the preparation method of the Peru squid meat pie described in any one of claim 1-7, is characterized in that, this preparation method comprises the steps:
Step one: pretreatment: freezing Peru squid is thawed, thaw point, lower than 25 DEG C, thaws to micro-and freezes state; Tear off the shallow white skin of outside darkviolet skin and inner side of Peru squid after thawing, and reject cartilage, then Peru squid is cut into block;
Step 2: soak: be soaked in the light-coloured vinegar aqueous solution of weight concentration 1% ~ 5% by the Peru squid block cut, soak time more than 12 hours, the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.0 ~ 1.5;
Step 3: extruding: use extruder to extrude Peru squid block after immersion, pressure is 10 ~ 40kg/cm
2, after removing the moisture of in squid stripping and slicing 20% ~ 60%, obtain Peru squid raw material;
Step 4: steam: steam the Peru squid block after soaking, steaming temperature is greater than 80 DEG C, steaming time more than 20 minutes, obtains Peru squid grog after removing the moisture of in squid stripping and slicing 10% ~ 50%;
Step 5: rub: use meat grinder Peru squid raw material and grog to be rubbed, the weight ratio of Peru squid raw material and grog is 0.1 ~ 3:1;
Step 6: mixing: take raw material according to proportioning, carries out mix and blend by Peru squid raw material and grog and other raw material, obtains the compound stirred in de-airing mixer;
Step 7: manufactured goods: by shaping for the compound mould processing squid meat pie obtaining given shape; Steam shaping squid meat pie, steaming temperature 85 ~ 95 DEG C, steaming time 10 ~ 50min, cooling, inspection, packaging, to obtain final product.
9. the preparation method of Peru squid meat pie according to claim 8, is characterized in that, in step 2, the weight concentration of the light-coloured vinegar aqueous solution is 1% ~ 2%, and soak time is 12 ~ 15 hours, and the weight ratio of Peru squid block and the light-coloured vinegar aqueous solution is 1:1.2; In step 5, the weight ratio of described Peru squid raw material and grog is 0.2 ~ 2:1.
10. the preparation method of Peru squid meat pie according to claim 8, is characterized in that, in step 6, described mix and blend vacuum is less than-0.085MPa, mixing time 5 ~ 10 minutes; In step 7, described shape is the circle of diameter 8cm ~ 10cm, thickness 0.5cm ~ 1.0cm.
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| CN105962314A (en) * | 2016-06-22 | 2016-09-28 | 中国肉类食品综合研究中心 | Preparation method of squid meat sauce |
| CN106235096A (en) * | 2016-08-02 | 2016-12-21 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| ES2711202A1 (en) * | 2017-10-31 | 2019-04-30 | Iceberg Sea Food S L | PROCEDURE FOR THE OBTAINING OF SEPIA HAMBURGERS AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
| CN113180209A (en) * | 2021-04-29 | 2021-07-30 | 大连工业大学 | Preparation method of squid slip with high freeze-thaw stability |
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| CN105962314A (en) * | 2016-06-22 | 2016-09-28 | 中国肉类食品综合研究中心 | Preparation method of squid meat sauce |
| CN106235096A (en) * | 2016-08-02 | 2016-12-21 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| CN106235096B (en) * | 2016-08-02 | 2019-06-18 | 福建安井食品股份有限公司 | Processing method for adding Peru squid tissues into muscle protein gel food |
| ES2711202A1 (en) * | 2017-10-31 | 2019-04-30 | Iceberg Sea Food S L | PROCEDURE FOR THE OBTAINING OF SEPIA HAMBURGERS AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
| CN113180209A (en) * | 2021-04-29 | 2021-07-30 | 大连工业大学 | Preparation method of squid slip with high freeze-thaw stability |
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