CN105815697A - Processing technology for squid cake - Google Patents
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- CN105815697A CN105815697A CN201510889170.4A CN201510889170A CN105815697A CN 105815697 A CN105815697 A CN 105815697A CN 201510889170 A CN201510889170 A CN 201510889170A CN 105815697 A CN105815697 A CN 105815697A
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- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
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- 229910052708 sodium Inorganic materials 0.000 claims description 2
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- 238000004090 dissolution Methods 0.000 description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing technology for a squid cake. The processing technology comprises the following steps: 1) pretreatment of a raw material; (2) rinsing and removal of fishy smell; (3) dehydration; (4) chopping; (5) kneading; (6) forming; (7) shaping; and (8) quick-freezing and refrigeration. According to the invention, conventional processing technology is optimized; the processing technology for the squid cake in the invention is simple in steps and good in operability; the prepared squid cake loses little juice during unfreezing and has good gel properties and taste; after the squid cake is roasted, fried or deep-fried, the squid cake has a more compact structure, delicate taste and good elasticity, presents flavor unique to squids and is rich in nutrients; and the processing technology provides a novel processing approach for squids, and is beneficial for increasing the added value of squids and suitable for promotion and application.
Description
Technical field
The present invention relates to aquatic products processing technical field, especially relate to a kind of squid cake processing technology.
Background technology
Fish cake is China especially southeastern coast one band such as traditional food of zhejiang and other places, is to utilize to add flavoring agent etc. in minced fish and assist material to make and heat to be frozen into resilient gelling food.But it is as the shortage of unblemished fish gruel raw material resources, is badly in need of developing alternative materials.The development produced along with China's deep-sea fishing, squid has been confirmed to be one of China's the most potential processing of aquatic products object.Squid has that yield is huge, protein content is high, without the feature such as bony spur, easy processing, have that whiteness is high, tissue is fine and smooth, field trash is few, without advantages such as fishy smell simultaneously, therefore squid be processed into one of effective ways that fish cake is raising squid added value.
Such as, application publication number CN104323340A, the Chinese patent of Shen Qing Publication day 2015.02.04 discloses the production technology of a kind of squid cake, it comprises the following steps: raw material thaws, foreign body de-burring machine cleans, choose intestinal, receive, clean, sterilization, soak, control water, scribing, raw material thaws, foreign body de-burring machine cleans, inspection, clean, sterilization, control water, cut squid mud, Bulbus Allii Cepae is cleaned, go end to end, peeling, cleaning and sterilizing, cut Bulbus Allii Cepae, sauteeing onions, water squeezing, proportioning, metering, shaping, inspection, quick-freezing, pick, pack, metal detection, vanning, packing, warehouse-in cold preservation.When squid is cut into pureed by this squid cake in process of production, destroy the fibrous tissue of squid organization internal, easily cause the dissolution of myosin and actin, thus largely effect on the gelling performance of fish cake, additionally during squid fish cake freezing, the degeneration of squid protein can be caused, reduce the gelling performance of squid mud further, and when thawing, the loss of a large amount of juice of squid can be caused again, making squid cake follow the string, mouthfeel is poor.
Summary of the invention
The present invention is poor in order to solve the squid cake gelling performance of prior art, the loss of squid a large amount of juice can be caused during defrosting, the problem reducing mouthfeel, provide a kind of processing step simple, workable squid cake processing technology, the squid cake juice loss when thawing prepared by the present invention is few, and gelation is with in good taste.
To achieve these goals, the present invention is by the following technical solutions:
A kind of squid cake processing technology, comprises the following steps:
(1) pretreatment of raw material: obtain squid meat after new Fresh squid being washed, drain stand-by.
(2) raw meat is removed in rinsing: is put in rinsing liquid by squid meat and rinses, drains stand-by.Rinse to remove coloring matter on squid meat, fat, remaining skin and internal organs chip, blood, water soluble protein, inorganic salts etc. by rinsing liquid and hinder squid gruel gel formation and the impurity of induction gel collapse.
(3) dehydration: through roto-siofter, the squid meat after rinsing is carried out predrainage, places in spiral pressing dehydrator after preparation dehydration and is dehydrated.
(4) cut and mix: the squid meat after dehydration is cut and mixes uniform the thick meat particle of squid.
(5) blend: on the basis of squid thick meat particle quality, blend 15 ~ 30min after the salt of 3 ~ 5% is added in the thick meat particle of squid, add 1 ~ 2% white sugar, 0.1 ~ 0.5% monosodium glutamate, 3 ~ 5% dehydrated potato powders, 5 ~ 10% soybean protein powders continuation blend 10 ~ 15s, stir after being eventually adding the freeze proof water-retaining agent of 0.03 ~ 0.05%, obtain minced fish.In the present invention, salt, white sugar are with monosodium glutamate in order to seasoning, and salt can also make salting-in protein be fully dissolved out, and reaches color and taste uniform；Dehydrated potato powder is conducive to squid cake molding, and dehydrated potato powder meeting imbibition in heating process, is filled in the network of gel, thus improves the elasticity of squid cake, improve mouthfeel simultaneously；Soybean protein powder has a bigger inhibitory action to squid protease, myosin and the dissolution of actin in squid meat when simultaneously can suppress blend, thus beneficially gel formation, makes the gel strength of minced fish be improved.
(6) molding: minced fish is placed in molding in fish cake shaping mould, obtains squid cake crude product.
(7) sizing: after placing 1 ~ 2h under the conditions of squid cake crude product is placed in temperature 35 ~ 40 DEG C, sprays baking 1 ~ 2min at a temperature of film forming liquid is placed on 40 ~ 50 DEG C on squid cake crude product surface.Squid cake crude product is placed under the conditions of temperature 35 ~ 40 DEG C and places 1 ~ 2h so that squid cake crude product gelation, thus to increase elasticity and the water-retaining property of squid cake；And spray film forming liquid on squid cake crude product surface so that squid cake crude product surface forms layer protecting film, not only improving squid cake keeps complete profile, can suppress again the juice loss in the loss of squid cake moisture in cold storage procedure and the follow-up defrosting course of processing.
(8) quick freezing and cold preserving: after squid cake crude product quick-freezing, packaged, sterilizing i.e. obtains squid cake product, by squid cake product stored refrigerated.
As preferably, in step (1), water temperature is 5 ~ 15 DEG C.
As preferably, in step (2), described rinsing liquid is made up of the component of following mass percent: 1 ~ 3% acetic acid, 3 ~ 5% ethanol, 5 ~ 10% sodium chloride, and surplus is water.The invention provides a kind of rinsing liquid, wherein acetic acid and the mutual coordinated of sodium chloride, can the effectively some lipid in dissolution squid tissue and fishy smell material, ethanol then can accelerate the lipid in squid meat and the dissolution of fishy smell material, use the rinsing liquid of the present invention, squid can be made to be more easy to rinsed clean, and efficiency improves.
As preferably, in step (2), rinsing time is 15 ~ 20min, and rinse liquid temperature is 5 ~ 10 DEG C
As preferably, in step (3), controlling squid meat water content after dehydration is 80 ~ 85%.
As preferably, in step (5), described freeze proof water-retaining agent is made up of the component of following mass percent: 1 ~ 3% T-5398,5 ~ 10% sodium caseinates, 10 ~ 15% Sorbitols, and surplus is sucrose ester.The present invention adds freeze proof water-retaining agent to improve the quality of squid cake, it is made to keep original gel state and mouthfeel, wherein T-5398 can promote to produce between squid meat protein bridge formation recombination, form the protein structure of cross coupled, significantly improve elasticity and the intensity of calamary minced fish, so that squid cake will not shrink deformation when freezing, moisture is difficult to scatter and disappear；Sodium caseinate can improve retentiveness and the stability of squid, and improve quality and the tenderness of calamary minced fish, the components such as the lipid in squid, moisture can also be firmly combined together with muscular tissue, form compact texture, moisture and the loss of taste compound during to reduce freezing or to thaw；Sorbitol can reduce the activity of protease in squid, the protease inhibition decomposition to protein, thus reduces the decomposition rate of protein, improves storage time and the mouthfeel of squid meat paste；Hydrophobic part on sucrose ester molecule can be combined with the hydrophobic group in squid muscle protein, thus the hydrophobic position of muscle surface is closed, the hydrophilic segment of sucrose ester then instead of the hydrophobic region in original squid meat, such that it is able to combine more hydrone, is greatly improved Water-saving effect.
As preferably, in step (7), described film forming liquid is made up of the component of following mass percent: 1 ~ 2% alga oligosaccharide, 0.3 ~ 0.5% sodium polyacrylate, 0.1 ~ 0.3% calcium chloride, and surplus is water.In the film forming liquid of the present invention; alga oligosaccharide is film forming matter; there is freeze proof water retention simultaneously; squid protein molecule can be made more to tend towards stability on space structure; calamary minced fish can be made the most still to keep intracellular moistening; prevent cell from causing intracellular nutrient loss because of dehydration, keep biology to be in activated state, thus when cold storage, squid fribrillin is played a protective role；Sodium polyacrylate can strengthen the squid meat tissue on squid cake crude product surface further, it is made to be not susceptible to crush, being conducive to making squid cake crude product keep complete profile, sodium polyacrylate can also prevent the loss of fillet Middle nutrition material and flavor substance simultaneously, is conducive to keeping the new delicate flavour of squid cake；Calcium chloride can promote alga oligosaccharide quick-hardening film forming, plays the effect of film forming accelerating, can improve the protection film strength formed simultaneously.
As preferably, in step (8), quick freezing temperature is-35 ~-25 DEG C, and refrigerated storage temperature is-20 DEG C.
Therefore, there is advantages that
(1) providing a kind of squid cake processing technology, be optimized existing processing technique, processing step is simple, workable, and the squid cake prepared juice loss when thawing is few, and gelation is with in good taste；
(2) disclosing a kind of rinsing liquid, squid can be made to be more easy to rinsed clean, rinse efficiency improves；
(3) disclosing a kind of freeze proof water-retaining agent, working in coordination with by each component, to improve the freezing quality of squid cake；
(4) disclose a kind of film forming liquid, make squid cake crude product surface form layer protecting film, not only improve squid cake and keep complete profile, the juice loss in the loss of squid cake moisture in cold storage procedure and the follow-up defrosting course of processing can be suppressed again.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
Embodiment 1
(1) pretreatment of raw material: obtain squid meat after being cleaned by the water that new Fresh squid temperature is 5 DEG C, drain stand-by.
(2) raw meat is removed in rinsing: being put in the rinsing liquid that temperature is 5 DEG C by squid meat and rinse, drain stand-by, rinsing time is 15min, and rinsing liquid is made up of the component of following mass percent: 1% acetic acid, 3% ethanol, 5% sodium chloride, and surplus is water.
(3) dehydration: through roto-siofter, the squid meat after rinsing is carried out predrainage, places in spiral pressing dehydrator after preparation dehydration and is dehydrated, and controlling squid meat water content after dehydration is 80%.
(4) cut and mix: the squid meat after dehydration is cut and mixes uniform the thick meat particle of squid.
(5) blend: on the basis of squid thick meat particle quality, blend 15min after the salt of 3% is added in the thick meat particle of squid, add 1% white sugar, 0.1% monosodium glutamate, 3% dehydrated potato powder, 5% soybean protein powder continuation blend 10s, stir after being eventually adding the freeze proof water-retaining agent of 0.03%, obtaining minced fish, freeze proof water-retaining agent is made up of the component of following mass percent: 1% T-5398,5% sodium caseinate, 10% Sorbitol, surplus is sucrose ester.
(6) molding: minced fish is placed in molding in fish cake shaping mould, obtains squid cake crude product.
(7) sizing: after placing 1h under the conditions of squid cake crude product is placed in temperature 35 DEG C, spray baking 1min at a temperature of film forming liquid is placed on 40 DEG C on squid cake crude product surface, film forming liquid is made up of the component of following mass percent: 1% alga oligosaccharide, 0.3% sodium polyacrylate, 0.1% calcium chloride, surplus is water.
(8) quick freezing and cold preserving: after squid cake crude product quick-freezing, packaged, sterilizing i.e. obtains squid cake product, by squid cake product stored refrigerated, quick freezing temperature is-35 DEG C, and refrigerated storage temperature is-20 DEG C.
Embodiment 2
(1) pretreatment of raw material: obtain squid meat after being cleaned by the water that new Fresh squid temperature is 15 DEG C, drain stand-by.
(2) raw meat is removed in rinsing: being put in the rinsing liquid that temperature is 10 DEG C by squid meat and rinse, drain stand-by, rinsing time is 20min, and rinsing liquid is made up of the component of following mass percent: 1 ~ 3% acetic acid, 3 ~ 5% ethanol, 10% sodium chloride, and surplus is water.
(3) dehydration: through roto-siofter, the squid meat after rinsing is carried out predrainage, places in spiral pressing dehydrator after preparation dehydration and is dehydrated, and controlling squid meat water content after dehydration is 85%.
(4) cut and mix: the squid meat after dehydration is cut and mixes uniform the thick meat particle of squid.
(5) blend: on the basis of squid thick meat particle quality, blend 30min after the salt of 5% is added in the thick meat particle of squid, add 2% white sugar, 0.5% monosodium glutamate, 5% dehydrated potato powder, 10% soybean protein powder continuation blend 15s, stir after being eventually adding the freeze proof water-retaining agent of 0.05%, obtaining minced fish, freeze proof water-retaining agent is made up of the component of following mass percent: 3% T-5398,10% sodium caseinate, 15% Sorbitol, surplus is sucrose ester.
(6) molding: minced fish is placed in molding in fish cake shaping mould, obtains squid cake crude product.
(7) sizing: after placing 2h under the conditions of squid cake crude product is placed in temperature 40 DEG C, spray baking 2min at a temperature of film forming liquid is placed on 50 DEG C on squid cake crude product surface, film forming liquid is made up of the component of following mass percent: 2% alga oligosaccharide, 0.5% sodium polyacrylate, 0.3% calcium chloride, surplus is water.
(8) quick freezing and cold preserving: after squid cake crude product quick-freezing, packaged, sterilizing i.e. obtains squid cake product, by squid cake product stored refrigerated, quick freezing temperature is-25 DEG C, and refrigerated storage temperature is-20 DEG C.
Embodiment 3
(1) pretreatment of raw material: obtain squid meat after being cleaned by the water that new Fresh squid temperature is 10 DEG C, drain stand-by.
(2) raw meat is removed in rinsing: being put in the rinsing liquid that temperature is 7 DEG C by squid meat and rinse, drain stand-by, rinsing time is 17min, and rinsing liquid is made up of the component of following mass percent: 2% acetic acid, 4% ethanol, 6% sodium chloride, and surplus is water.
(3) dehydration: through roto-siofter, the squid meat after rinsing is carried out predrainage, places in spiral pressing dehydrator after preparation dehydration and is dehydrated, and controlling squid meat water content after dehydration is 82%.
(4) cut and mix: the squid meat after dehydration is cut and mixes uniform the thick meat particle of squid.
(5) blend: on the basis of squid thick meat particle quality, blend 17min after the salt of 4% is added in the thick meat particle of squid, add 1.5% white sugar, 0.2% monosodium glutamate, 4% dehydrated potato powder, 6% soybean protein powder continuation blend 12s, stir after being eventually adding the freeze proof water-retaining agent of 0.04%, obtaining minced fish, freeze proof water-retaining agent is made up of the component of following mass percent: 2% T-5398,7% sodium caseinate, 12% Sorbitol, surplus is sucrose ester.
(6) molding: minced fish is placed in molding in fish cake shaping mould, obtains squid cake crude product.
(7) sizing: after placing 1.2h under the conditions of squid cake crude product is placed in temperature 36 DEG C, baking 1.2min at a temperature of film forming liquid is placed on 45 DEG C is sprayed on squid cake crude product surface, film forming liquid is made up of the component of following mass percent: 1.5% alga oligosaccharide, 0.4% sodium polyacrylate, 0.2% calcium chloride, surplus is water.
(8) quick freezing and cold preserving: after squid cake crude product quick-freezing, packaged, sterilizing i.e. obtains squid cake product, by squid cake product stored refrigerated, quick freezing temperature is-30 DEG C, and refrigerated storage temperature is-20 DEG C.
The squid cake prepared by the present invention is after thawing, gel strength reaches 612g cm, gel strength the most substantially reduces, and after modes such as baking, decoct or be fried is cooked, organizes closely knit delicate mouthfeel, good springiness, there is the peculiar taste of squid, nutritious, provide a kind of new processing mode for squid, be conducive to improving squid added value, be suitable for popularization and application.
Embodiment described above is the one preferably scheme of the present invention, and the present invention not makees any pro forma restriction, also has other variant and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (8)
1. a squid cake processing technology, it is characterised in that comprise the following steps:
(1) pretreatment of raw material: obtain squid meat after new Fresh squid being washed, drain stand-by；
(2) raw meat is removed in rinsing: is put in rinsing liquid by squid meat and rinses, drains stand-by；
(3) dehydration: through roto-siofter, the squid meat after rinsing is carried out predrainage, places in spiral pressing dehydrator after preparation dehydration and is dehydrated；
(4) cut and mix: the squid meat after dehydration is cut and mixes uniform the thick meat particle of squid；
(5) blend: on the basis of squid thick meat particle quality, blend 15 ~ 30min after the salt of 3 ~ 5% is added in the thick meat particle of squid, add 1 ~ 2% white sugar, 0.1 ~ 0.5% monosodium glutamate, 3 ~ 5% dehydrated potato powders, 5 ~ 10% soybean protein powders continuation blend 10 ~ 15s, stir after being eventually adding the freeze proof water-retaining agent of 0.03 ~ 0.05%, obtain minced fish；
(6) molding: minced fish is placed in molding in fish cake shaping mould, obtains squid cake crude product；
(7) sizing: after placing 1 ~ 2h under the conditions of squid cake crude product is placed in temperature 35 ~ 40 DEG C, sprays baking 1 ~ 2min at a temperature of film forming liquid is placed on 40 ~ 50 DEG C on squid cake crude product surface；
(8) quick freezing and cold preserving: after squid cake crude product quick-freezing, packaged, sterilizing i.e. obtains squid cake product, by squid cake product stored refrigerated.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (1), water temperature is 5 ~ 15 DEG C.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (2), described rinsing liquid is made up of the component of following mass percent: 1 ~ 3% acetic acid, 3 ~ 5% ethanol, 5 ~ 10% sodium chloride, and surplus is water.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (2), rinsing time is 15 ~ 20min, and rinse liquid temperature is 5 ~ 10 DEG C.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (3), controlling squid meat water content after dehydration is 80 ~ 85%.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (5), described freeze proof water-retaining agent is made up of the component of following mass percent: 1 ~ 3% T-5398,5 ~ 10% sodium caseinates, 10 ~ 15% Sorbitols, surplus is sucrose ester.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (7), described film forming liquid is made up of the component of following mass percent: 1 ~ 2% alga oligosaccharide, 0.3 ~ 0.5% sodium polyacrylate, 0.1 ~ 0.3% calcium chloride, and surplus is water.
A kind of squid cake processing technology the most according to claim 1, it is characterised in that in step (8), quick freezing temperature is-35 ~-25 DEG C, and refrigerated storage temperature is-20 DEG C.
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