CN105639509A - Processing method of instant squid claw snack food - Google Patents
Processing method of instant squid claw snack food Download PDFInfo
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- CN105639509A CN105639509A CN201511027064.1A CN201511027064A CN105639509A CN 105639509 A CN105639509 A CN 105639509A CN 201511027064 A CN201511027064 A CN 201511027064A CN 105639509 A CN105639509 A CN 105639509A
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Abstract
The invention belongs to the field of processing of aquatic foods and relates to a production method of an instant squid claw snack food. The method comprises the following steps: selecting fresh or unfrozen squid claws as raw materials; rinsing, draining, tenderizing, seasoning and pickling, drying and baking to prepare dried squid claws with the moisture content which is controlled to be 20+/-1 percent; carrying out metal detection and packaging to obtain a finished product. The processing method provided by the invention is simple and industrial production is easy to realize. Seasonings for pickling, provided by the invention, are scientifically proportioned and the relatively strong fishy smell of squids is improved; the dry and hard mouth feel of the baked squid claws is also avoided. The instant squid claw snack food produced by the invention has a delicious taste and a soft and tender texture, and is more suitable for children and old people to eat; the instant squid claw snack food is instant food after bag opening, has abundant nutrients, is convenient to carry and is an ideal snack food.
Description
Technical field
The invention belongs to aquatic food manufacture field, it relates to a kind of instant squid foot snackfoods making method.
Background technology
The feature that squid foot nutritive value is very high is lower fat, low in calories, high protein, homovitamin; also containing DHA and many " the nitrogenous thing of nonprotein "; such as octopine, picolinic acid N-methylbetaine, trimethylamine oxide, taurine, sweet benzene alkali etc., to improving, body metabolism function tool plays a very important role these compositions. China's the aquatic products processing enterprises attaches great importance to the utilization to squid foot, has developed multiple squid foot goods, and such as roasting frozen squid foot, seasoning squid foot, fried squid foot, squid byssus etc., product is subject to the welcome of consumers in general. But the process period of these products is long, and nutrient component damages is many.
Instant leisure squid foot is mainly contained disclosed in the processing of other squid foot. Wang Lili (squid foot instant leisure flavoured foodstuff primary research [D]. Shanghai Ocean University, 2014) production technique utilizing squid foot to make snackfoods has been studied, determine that the best approach of squid foot skin is by orthogonal experiment design and subjective appreciation, enzyme addition 0.25% (with material restatement), enzyme hydrolysis temperature 61 DEG C, enzymolysis time 45min, under this condition, the squid foot color and luster of enzymolysis is pure white, skin and flesh is separated completely, quality change is little, and decortication effect is desirable. But, in the operational path of above-mentioned squid foot snackfoods processing, it is necessary to remove squid foot skin, add the treatment time.
The present invention provides a kind of leisure instant food working method of squid foot efficiently, shortens treating processes, it is to increase quality product.
Summary of the invention
It is an object of the invention to overcome the above-mentioned deficiency of prior art, it is provided that a kind of instant bagged, nutritious, easy to carry, delicious flavour, quality is soft tender, is more suitable for child and squid foot snackfoods that old man eats.
For achieving the above object, the present invention adopts following step:
A working method for instant squid foot snackfoods, comprises the steps:
1) selection of raw material and process
Choosing squid foot that is fresh or that thaw is raw material, with the foreign material on clear water squid foot sucker; After rinsing, squid foot is laid in the cleaning upper draining 20��30min of stainless steel sift leakage, removes the moisture that surface is unnecessary;
2) enzymolysis tenderization
Use Zingibain enzyme enzymolysis squid foot, hydrolysis temperature 50��55 DEG C, enzymolysis time 60��90min.
3) seasoning
Squid foot good for tenderization being weighed and add food flavouring, stir evenly, control temperature, at 2��4 DEG C, pickles tasty 18��24 hours, stirs dimly every 4 hours, fully tasty;
4) dry
Drying online by pickling neat being emitted on of tasty squid foot, send in drying tunnel, setting drying tunnel temperature 30��35 DEG C, dries 1��2h, and squid foot water content control is 30��35%;
5) toast
The squid foot of oven dry being placed in net formula baking box and toast, temperature 100��110 DEG C, roasting 2��3 minutes, squid foot was baked, and moisture controlled is 20 �� 1%;
6) metal detection, packaging
By squid foot through metal detection, reject bad product, vacuum packaging, both obtain instant squid foot finished product.
Preferably, described step 1) in, choose the squid foot of length at below 10cm.
Preferably, described step 2) in, described Zingibain enzyme addition is the 0.05%��0.1% of squid foot quality.
Preferably, described step 3) in, described food flavouring component and consumption: count in units of the weight of squid foot, white sugar 3%��5%, salt 0.5%��1%, monosodium glutamate 0.2%��0.3%, ginger juice 0.03%��0.06%, oil consumption 0.05%��0.08%, stem tea (with yarn net parcel) 3%��5%, carotene 0.1%��0.3%, soy sauce 0.5%��1%.
The present invention is that to choose fresh or freezing little squid foot (length is less than 10cm) be raw material, clean, drain, mix thoroughly with food flavouring after tenderization carry out pickling tasty, again drying, be baked into water content 20 �� 1% squid foot do, through metal detection, vacuum packaging both finished product. The present invention adopts Zingibain enzyme tenderizing squid foot, does not need peeling can reach tenderizing effect, is more suitable for old man and child and eats; Pickling tasty food flavouring proportioning science, stem tea can reduce the distinctive fishy smell of squid, gives the local flavor of squid foot snackfoods uniqueness so that the crowd not liking squid fishy smell more easily accepts this product. The not busy food taste of instant squid foot that the present invention obtains is delicious, and quality is soft tender, instant bagged, nutritious, easy to carry, is a kind of desirable snackfoods.
Embodiment
Embodiment 1
A kind of not busy making food of instant squid foot
(1) selection of raw material chooses squid foot (length is less than 10cm) that is fresh or that thaw with process is raw material, with the foreign material on clear water squid foot sucker;
(2) after rinsing, squid foot is laid in the cleaning upper draining 20��30min of stainless steel sift leakage, removes the moisture that surface is unnecessary.
(3) tenderization uses Zingibain enzyme, addition 0.08% (with material restatement), enzyme hydrolysis temperature 50 DEG C, enzymolysis time 70min.
(4) soft good squid foot is weighed and adds food flavouring by seasoning, stirs evenly, and thermostatically controlled temp, at 4 DEG C, pickles tasty 24 hours, stirs dimly every 4 hours, fully tasty; Wherein, the component of described food flavouring and consumption: count in units of the weight of squid foot, white sugar 3.5%, salt 0.8%, monosodium glutamate 0.3%, ginger juice 0.06, oil consumption 0.08%, stem tea (with yarn net parcel) 3%, carotene 0.3%, soy sauce 0.5%;
(5) drying and dry online by pickling neat being emitted on of tasty squid foot, send in drying tunnel, setting drying tunnel temperature 30 DEG C, dries 1.5h, and squid foot water content control is about 30%;
(6) squid foot of oven dry is placed in net formula baking box to toast by baking, and temperature 110 DEG C, roasting 2 minutes, squid foot was baked, and moisture controlled is 20%
(7) squid foot through metal detection, is ensured that the product containing metallic foreign body Fe >=1.5mm, Sus >=2.5mm is all detected, rejects bad product, vacuum packaging by metal detection, packaging, has both obtained instant squid foot finished product. Finished product preserves in-18 DEG C of freezers.
Embodiment 2
(1) selection of raw material chooses squid foot (length is less than 10cm) that is fresh or that thaw with process is raw material, with the foreign material on clear water squid foot sucker;
(2) after rinsing, squid foot is laid in the cleaning upper draining 20��30min of stainless steel sift leakage, removes the moisture that surface is unnecessary.
(3) tenderization uses Zingibain enzyme, addition 0.1% (with material restatement), enzyme hydrolysis temperature 55 DEG C, enzymolysis time 60min.
(4) soft good squid foot is weighed and adds food flavouring by seasoning, stirs evenly, and thermostatically controlled temp, at 4 DEG C, pickles tasty 24 hours, stirs dimly every 4 hours, fully tasty; Wherein, the component of described food flavouring and consumption: count in units of the weight of squid foot, white sugar 4%, salt 0.5%, monosodium glutamate 0.4%, ginger juice 0.08, oil consumption 0.1%, stem tea (with yarn net parcel) 4%, carotene 0.2%, soy sauce 0.8%;
(5) drying and dry online by pickling neat being emitted on of tasty squid foot, send in drying tunnel, setting drying tunnel temperature 35 DEG C, dries 1h, and squid foot water content control is about 30%;
(6) squid foot of oven dry is put as toasted in net formula baking box by baking, and temperature 100 DEG C, roasting 3 minutes, squid foot was baked, and moisture controlled is 20%
(7) squid foot through metal detection, is ensured that the product containing metallic foreign body Fe >=1.5mm, Sus >=2.5mm is all detected, rejects bad product, vacuum packaging by metal detection, packaging, has both obtained instant squid foot finished product. Finished product preserves in-18 DEG C of freezers.
Claims (4)
1. the working method of an instant squid foot snackfoods, it is characterised in that: comprise the steps:
1) selection of raw material and process
Choosing squid foot that is fresh or that thaw is raw material, with the foreign material on clear water squid foot sucker; After rinsing, squid foot is laid in the cleaning upper draining 20��30min of stainless steel sift leakage, removes the moisture that surface is unnecessary;
2) enzymolysis tenderization
Use Zingibain enzyme enzymolysis squid foot, hydrolysis temperature 50��55 DEG C, enzymolysis time 60��90min.
3) seasoning
Squid foot good for tenderization being weighed and add food flavouring, stir evenly, control temperature, at 2��4 DEG C, pickles tasty 18��24 hours, stirs dimly every 4 hours, fully tasty;
4) dry
Drying online by pickling neat being emitted on of tasty squid foot, send in drying tunnel, setting drying tunnel temperature 30��35 DEG C, dries 1��2h, and squid foot water content control is 30��35%;
5) toast
The squid foot of oven dry being placed in net formula baking box and toast, temperature 100��110 DEG C, roasting 2��3 minutes, squid foot was baked, and moisture controlled is 20 �� 1%;
6) metal detection, packaging
By squid foot through metal detection, reject bad product, vacuum packaging, both obtain instant squid foot finished product.
2. the working method of instant squid according to claim 1 foot snackfoods, it is characterised in that: described step 1) in, choose the squid foot of length at below 10cm.
3. the working method of instant squid according to claim 1 foot snackfoods, it is characterised in that: described step 2) in, described Zingibain enzyme addition is the 0.05%��0.1% of squid foot quality.
4. the working method of instant squid according to claim 1 foot snackfoods, it is characterized in that: described step 3) in, described food flavouring component and consumption: count in units of the weight of squid foot, white sugar 3%��5%, salt 0.5%��1%, monosodium glutamate 0.2%��0.3%, ginger juice 0.03%��0.06%, oil consumption 0.05%��0.08%, stem tea 3%��5%, carotene 0.1%��0.3%, soy sauce 0.5%��1%.
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| CN201511027064.1A CN105639509A (en) | 2015-12-31 | 2015-12-31 | Processing method of instant squid claw snack food |
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| CN201511027064.1A CN105639509A (en) | 2015-12-31 | 2015-12-31 | Processing method of instant squid claw snack food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360441A (en) * | 2016-08-25 | 2017-02-01 | 苍梧县金福六堡茶有限公司 | Processing method of grilled squid having Liupu tea fragrance |
| CN107343630A (en) * | 2016-08-19 | 2017-11-14 | 浙江兴业集团有限公司 | A kind of processing method for roasting flavor squid |
| CN108740846A (en) * | 2018-05-09 | 2018-11-06 | 温州科技职业学院 | A kind of processing method of instant squid foot |
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| CN107343630A (en) * | 2016-08-19 | 2017-11-14 | 浙江兴业集团有限公司 | A kind of processing method for roasting flavor squid |
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| CN108740846A (en) * | 2018-05-09 | 2018-11-06 | 温州科技职业学院 | A kind of processing method of instant squid foot |
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Application publication date: 20160608 |
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