CN105795375A - Squid bone snack food and preparation method thereof - Google Patents
Squid bone snack food and preparation method thereof Download PDFInfo
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- CN105795375A CN105795375A CN201610174795.7A CN201610174795A CN105795375A CN 105795375 A CN105795375 A CN 105795375A CN 201610174795 A CN201610174795 A CN 201610174795A CN 105795375 A CN105795375 A CN 105795375A
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Abstract
The present invention relates to the field of food processing and particularly relates to squid bone snack food and a preparation method thereof. The raw materials include squid bones and squid seasoning liquid. The squid bone snack food is prepared by 7 technology units of soaking, high pressure processing, soaking again, softening, seasoning, drying and packaging. The squid bone is rich in calcium, ferrum and other beneficial mineral elements. The squid bones are used as raw materials and processed into fish bone snack food which is suitable for people at all ages through an appropriate process. The squid bone snack food realizes high efficient utilization of the squid bones, enriches the market varieties of aquatic snack food, and is crisp in taste, rich in nutrition and simple in production processes.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of squid fish bone leisure food and preparation method thereof.
Background technology
China is that current world squid is fished for the first big country, Peru squid and north too squid and becomes the main fished species of China's deep-sea fishing.Along with squid yield cumulative year after year, the comprehensive utilization of squid becomes one of subject matter that current squid secondary industry faces, and squid bone is in squid body or some hyaline cartilage, similar glass or plastics.In Peru squid body, cartilage quantity is more, account for about the 4% of genetic ability for carcass weight, the processing mode of squid bone is abandoned by tradition, this causes the significant wastage of squid bone resource, and containing beneficial mineral elements such as abundant calcium, ferrum in squid bone, the present invention is with squid bone for raw material, by suitable processing, it is processed into as all-ages fishbone class leisure food, to realize the efficient utilization of squid bone, abundant aquatic leisure food market kind.
Summary of the invention
The present invention provides a kind of squid fish bone leisure food and preparation method thereof, to realize the efficient utilization of squid bone, abundant aquatic leisure food market kind.
A kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.
As preferably, described baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 2～4g, Sal 3～5g, Fructus Capsici powder 1～2g, Zanthoxyli Bungeani powder 1～2g, Rhizoma Zingiberis powder 1～2g, Bulbus Allii powder 1～2g, white pepper powder 1～2g, I+G1～2g, VE1g, titanium dioxide 0.1～0.2g, Herba Alii fistulosi powder 1～2g, five spice powder 2～4g, Nisin1～2g, described baste temperature controls at 80～90 DEG C.
The preparation method of a kind of squid fish bone leisure food, comprises the following steps:
1) immersion treatment: dry or Fresh squid's bone are placed in tap water and soak, water is changed after soaking 3-4h, water is changed after soaking 6-8h again, then every 12h changes water until soaking and terminating, each quantity of exchanged water is as the criterion not having squid bone, soak time is about 60-72h, and described immersion tap water is concentration is the acetum of 1～3%；
2) HIGH PRESSURE TREATMENT: the squid bone after immersion is put in pressure cooker, HIGH PRESSURE TREATMENT 10～15min, treatment temperature 115～121 DEG C；
3) immersion treatment again: the squid bone after HIGH PRESSURE TREATMENT reapposes in tap water, water is changed after soaking 4-6h, water is changed after soaking 6-8h again, then every 12h changes water until soaking and terminating, each quantity of exchanged water is as the criterion not having squid bone, soak time is about 48-72h, described soak tap water to be concentration be 1～3% acetic acid and alcohol mixed solution, acetic acid and 4 in described mixed solution) ease back process: the squid bone after immersion treatment takes out, drains again, moulds bagging and packaging and is placed in 30 DEG C of baking ovens and dries 10～20min.Take out immediately after drying and processing, be placed in freezer compartment of refrigerator, standby；
5) seasoning: take the squid bone of drying and processing, it is positioned in baste and impregnates seasoning, described baste is formed by following component is composite, wherein with 100mL water for counting: beta-schardinger dextrin-5g, whole milk powder 2～4g, Sal 3～5g, Fructus Capsici powder 1～2g, Zanthoxyli Bungeani powder 1～2g, Rhizoma Zingiberis powder 1～2g, Bulbus Allii powder 1～2g, white pepper powder 1～2g, I+G1～2g, VE1g, titanium dioxide 0.1～0.2g, Herba Alii fistulosi powder 1～2g, five spice powder 2～4g, Nisin1～2g, described baste temperature controls at 80～90 DEG C；
6) drying, pack: after seasoning terminates, squid bone takes out, drains, and in 40 DEG C of drying in oven to moisture lower than 16%, then carries out vacuum packaging, gets product.
The invention have the advantages that
1, containing beneficial mineral elements such as abundant calcium, ferrum in squid bone, the present invention is with squid bone for raw material, by suitable processing, is processed into as all-ages fishbone class leisure food, to realize the efficient utilization of squid bone, abundant aquatic leisure food market kind.
2, crispy in taste of the present invention, nutritious, and processing technology is simple.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:A kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.
Embodiment 2:A kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.Wherein said baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 2～4g, Sal 3～5g, Fructus Capsici powder 1～2g, Zanthoxyli Bungeani powder 1～2g, Rhizoma Zingiberis powder 1～2g, Bulbus Allii powder 1～2g, white pepper powder 1～2g, I+G1～2g, VE1g, titanium dioxide 0.1～0.2g, Herba Alii fistulosi powder 1～2g, five spice powder 2～4g, Nisin1～2g, described baste temperature controls at 80～90 DEG C.
Or a kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.Wherein said baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 2g, Sal 3g, Fructus Capsici powder 1g, Zanthoxyli Bungeani powder 1g, Rhizoma Zingiberis powder 1g, Bulbus Allii powder 1g, white pepper powder 1g, I+G1g, VE1g, titanium dioxide 0.1g, Herba Alii fistulosi powder 1g, five spice powder 2g, Nisin1g, described baste temperature controls at 80 DEG C.
Or a kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.Wherein said baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 4g, Sal 5g, Fructus Capsici powder 2g, Zanthoxyli Bungeani powder 2g, Rhizoma Zingiberis powder 2g, Bulbus Allii powder 2g, white pepper powder 2g, I+G2g, VE1g, titanium dioxide 0.2g, Herba Alii fistulosi powder 2g, five spice powder 4g, Nisin2g, described baste temperature controls at 90 DEG C.
Or a kind of squid fish bone leisure food, its raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.Wherein said baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 3g, Sal 4g, Fructus Capsici powder 1.5g, Zanthoxyli Bungeani powder 1.5g, Rhizoma Zingiberis powder 1.5g, Bulbus Allii powder 1.5g, white pepper powder 1.5g, I+G1.5g, VE1g, titanium dioxide 0.15g, Herba Alii fistulosi powder 1.5g, five spice powder 3g, Nisin1.5g, described baste temperature controls at 85 DEG C.
Embodiment 3:
The manufacture method of a kind of squid fish bone leisure food of the present invention, comprises the following steps:
(1) immersion treatment: dry or Fresh squid's bone are placed in tap water and soak, soaks and changes water after 3h, then changes water after soaking 8h, and then every 12h changes water until soaking and terminating, and each quantity of exchanged water was not to have squid bone to be as the criterion, and soak time is about 60h.Described immersion tap water is concentration is the acetum of 1%；
(2) HIGH PRESSURE TREATMENT: the squid bone after immersion is put in pressure cooker, HIGH PRESSURE TREATMENT 10min, treatment temperature 121 DEG C；
(3) immersion treatment again: the squid bone after HIGH PRESSURE TREATMENT reapposes in tap water, water is changed after soaking 4h, water is changed after soaking 8h again, then every 12h changes water until soaking and terminating, each quantity of exchanged water is as the criterion not having squid bone, soak time is about 48h, described soak tap water to be concentration be 1% acetic acid and alcohol mixed solution, in described mixed solution, the ratio of acetic acid and ethanol is 1: 1；
(4) ease back process: the squid bone after immersion treatment takes out, drains again, moulds bagging and packaging and is placed in 30 DEG C of baking ovens and dries 10min.Take out immediately after drying and processing, be placed in freezer compartment of refrigerator, standby；
(5) seasoning: take in drying and processing or freezer compartment of refrigerator the squid bone depositing (naturally thawing before using), it is positioned in baste and impregnates seasoning, described baste is formed by following component is composite, wherein with 100mL water for counting: beta-schardinger dextrin-5g, whole milk powder 2g, Sal 3g, Fructus Capsici powder 2g, Zanthoxyli Bungeani powder 2g, Rhizoma Zingiberis powder 2g, Bulbus Allii powder 1g, white pepper powder 1g, I+G1g, VE1g, titanium dioxide 0.2g, Herba Alii fistulosi powder 2g, five spice powder 2g, Nisin1g, described baste temperature 80 DEG C；
(6) drying, pack: after seasoning terminates, squid bone takes out, drains, and in 40 DEG C of drying in oven to moisture lower than 16%, then carries out vacuum packaging, gets product.
Embodiment 4:
The manufacture method of another kind squid fish bone leisure food of the present invention, comprises the following steps:
(1) immersion treatment: dry or Fresh squid's bone are placed in tap water and soak, soaks and changes water after 4h, then changes water after soaking 6h, and then every 12h changes water until soaking and terminating.Each quantity of exchanged water was not to have squid bone to be as the criterion, and soak time is about 72h.Described immersion tap water is concentration is the acetum of 3%；
(2) HIGH PRESSURE TREATMENT: the squid bone after immersion is put in pressure cooker, HIGH PRESSURE TREATMENT 15min, treatment temperature 115 DEG C；
(3) immersion treatment again: the squid bone after HIGH PRESSURE TREATMENT reapposes in tap water, changes water after soaking 6h, then changes water after soaking 6h, and then every 12h changes water until soaking and terminating.Each quantity of exchanged water was not to have squid bone to be as the criterion, and soak time is about 72h.Described soak tap water to be concentration be 3% acetic acid and alcohol mixed solution.In described mixed solution, the ratio of acetic acid and ethanol is 1: 0.5；
(4) ease back process: the squid bone after immersion treatment takes out, drains again, moulds bagging and packaging and is placed in 30 DEG C of baking ovens and dries 20min.Take out immediately after drying and processing, be placed in freezer compartment of refrigerator, standby；
(5) seasoning: take the squid bone (naturally thawing before using) deposited in drying and processing or freezer compartment of refrigerator, be positioned in baste and impregnate seasoning.Described baste is formed by following component is composite, wherein with 100mL water for counting: beta-schardinger dextrin-5g, whole milk powder 4g, Sal 5g, Fructus Capsici powder 1.5g, Zanthoxyli Bungeani powder 1.5g, Rhizoma Zingiberis powder 1g, Bulbus Allii powder 2g, white pepper powder 2g, I+G2g, VE1g, titanium dioxide 0.1g, Herba Alii fistulosi powder 1g, five spice powder 4g, Nisin2g, described baste temperature 90 DEG C；
(6) drying, pack: after seasoning terminates, squid bone takes out, drains, and in 40 DEG C of drying in oven to moisture lower than 16%, then carries out vacuum packaging, gets product.
Claims (3)
1. a squid fish bone leisure food, it is characterised in that: raw material includes squid bone and baste, through immersion, high pressure, soak again, ease back, seasoning, drying and 7 technical units of packaging complete.
2. a kind of squid fish bone leisure food according to claim 1, it is characterized in that, described baste is formed by following component is composite, wherein in 100mL water: beta-schardinger dextrin-5g, whole milk powder 2～4g, Sal 3～5g, Fructus Capsici powder 1～2g, Zanthoxyli Bungeani powder 1～2g, Rhizoma Zingiberis powder 1～2g, Bulbus Allii powder 1～2g, white pepper powder 1～2g, I+G1～2g, VE1g, titanium dioxide 0.1～0.2g, Herba Alii fistulosi powder 1～2g, five spice powder 2～4g, Nisin1～2g, described baste temperature controls at 80～90 DEG C.
3. the preparation method of a squid fish bone leisure food, it is characterised in that comprise the following steps:
1) immersion treatment: dry or Fresh squid's bone are placed in tap water and soak, water is changed after soaking 3-4h, water is changed after soaking 6-8h again, then every 12h changes water until soaking and terminating, each quantity of exchanged water is as the criterion not having squid bone, soak time is about 60-72h, and described immersion tap water is concentration is the acetum of 1～3%；
2) HIGH PRESSURE TREATMENT: the squid bone after immersion is put in pressure cooker, HIGH PRESSURE TREATMENT 10～15min, treatment temperature 115～121 DEG C；
3) immersion treatment again: the squid bone after HIGH PRESSURE TREATMENT reapposes in tap water, water is changed after soaking 4-6h, water is changed after soaking 6-8h again, then every 12h changes water until soaking and terminating, each quantity of exchanged water is as the criterion not having squid bone, soak time is about 48-72h, described soak tap water to be concentration be 1～3% acetic acid and alcohol mixed solution, in described mixed solution, the ratio of acetic acid and ethanol is 1: 1～0.5；
4) ease back process: the squid bone after immersion treatment takes out, drains again, moulds bagging and packaging and is placed in 30 DEG C of baking ovens and dries 10～20min, take out immediately, be placed in freezer compartment of refrigerator after drying and processing, standby；
5) seasoning: take the squid bone of drying and processing, it is positioned in baste and impregnates seasoning, described baste is formed by following component is composite, wherein with 100mL water for counting: beta-schardinger dextrin-5g, whole milk powder 2～4g, Sal 3～5g, Fructus Capsici powder 1～2g, Zanthoxyli Bungeani powder 1～2g, Rhizoma Zingiberis powder 1～2g, Bulbus Allii powder 1～2g, white pepper powder 1～2g, I+G1～2g, VE1g, titanium dioxide 0.1～0.2g, Herba Alii fistulosi powder 1～2g, five spice powder 2～4g, Nisin1～2g, described baste temperature controls at 80～90 DEG C；
6) drying, pack: after seasoning terminates, squid bone takes out, drains, and in 40 DEG C of drying in oven to moisture lower than 16%, then carries out vacuum packaging, gets product.
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| CN201610174795.7A CN105795375A (en) | 2016-03-25 | 2016-03-25 | Squid bone snack food and preparation method thereof |
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| CN201610174795.7A CN105795375A (en) | 2016-03-25 | 2016-03-25 | Squid bone snack food and preparation method thereof |
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- 2016-03-25 CN CN201610174795.7A patent/CN105795375A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005104953A (en) * | 2003-09-30 | 2005-04-21 | Jinju Bio Food Kk | Aqueous alkaline solution for supplementing mineral, method for producing the same and composition for preventing and improving osteoporosis by using the same |
| KR20040088999A (en) * | 2004-06-28 | 2004-10-20 | 화성용 | alkaline mineral solution and manufacturing method thereof |
| CN101171972A (en) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | Method for processing sleeve-fish bone |
| CN101176561A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing low fats fishbone leisure food |
| CN102048188A (en) * | 2009-11-02 | 2011-05-11 | 浙江万里学院 | Preparation method of calcium-enriched eel osteal leisure food |
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Application publication date: 20160727 |
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