CN105851866A - Cuttlefish, squib ink and gulfweed noodles and preparation method thereof - Google Patents
Cuttlefish, squib ink and gulfweed noodles and preparation method thereof Download PDFInfo
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- CN105851866A CN105851866A CN201610370260.7A CN201610370260A CN105851866A CN 105851866 A CN105851866 A CN 105851866A CN 201610370260 A CN201610370260 A CN 201610370260A CN 105851866 A CN105851866 A CN 105851866A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 241000238371 Sepiidae Species 0.000 title abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 101
- 241000195474 Sargassum Species 0.000 claims description 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 25
- 239000000976 ink Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 14
- 239000011265 semifinished product Substances 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 241000195493 Cryptophyta Species 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 241001454694 Clupeiformes Species 0.000 claims description 5
- 235000019513 anchovy Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 2
- 235000019698 starch Nutrition 0.000 claims 2
- 238000007654 immersion Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 6
- 210000003205 muscle Anatomy 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
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- 241000238366 Cephalopoda Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940098363 cuttle fish ink Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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Classifications
-
- 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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Abstract
The invention relates to the technical field of food producing and processing, and discloses a cuttlefish, squib ink and gulfweed noodles and a preparation method thereof. On the basis of the concept of a healthy diet and the idea of meat and vegetable collocation, the healthy and nutrient cuttlefish, squib ink and gulfweed noodles which have unique flavor and take cuttlefish, squib ink and gulfweed as main supplementary materials are provided; a food additive is completely abandoned; the ingredients are simple; the nutrient is abundant; and the cuttlefish, squib ink and gulfweed noodles are processed through a simple and stable technology. Compared with traditional noodles, the cuttlefish, squib ink and gulfweed noodles are rich in nutritional ingredients of iodine, calcium and the like, are free of the unacceptable stench of squib ink, have an outstanding fresh flavor of gulfweed and rich unique flavor of cuttlefish, are elastic and chewy, and are glossy in color and smooth in taste. The cuttlefish, squib ink and gulfweed noodles are simple in preparation technology, and are delicious and unique; and high-quality food with abundant nutrient and high cost performance is provided for most people.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of inkfish inkfish juice sargassum face
And preparation method thereof.
Background technology
Inkfish is marine products cephalopods, and not only sense of taste is fresh and crisp tasty and refreshing, has higher nutritive value, and rich
Medical value, the food article after the inkfish deep processing circulated in the market mainly includes that inkfish is dry, inkfish sheet, inkfish silk and
Dried product and the instant products such as barbecue inkfish.But the said goods is after fashionable a period of time, gradually touches the bottom in market, and it is main
Reason is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, through this type of procedure
Product nutrient loss more, and after high temperature bakes, product loses moisture, the defects such as product quality is really up to the mark, limits
Consumer groups, particularly child old man.
Inkfish juice is the ink sac of cuttlefish or squid, is a kind of valuable medicinal material, Cuttlefish Ink anchovy sauce can astringing to arrest bleeding, controlling nocturnal emission with astringent drugs only
Band, relieving haperacidity analgesic therapy, dehumidifying sore.But, owing to inkfish juice taste is peculiar, and direct eating can eat to obtain the most black tooth, therefore exists
The a lot of place of China is considered as what refuse abandoned, and only small part is used as industry printed material, and this is a kind of money greatly
Source is wasted, and has needed a kind of method that can make full use of inkfish juice that finds, current inkfish juice meal and inkfish juice meaning face badly the most
Through being widely accepted, but, be all the cooked dishes needing directly to use fresh inkfish juice to make, and owing to fishy smell is heavier and
Expensive can not be well-established by the domestic numerous people.
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food
Ask not only delicious nice, but also require natural food safety, nutrition and health care.One of modal staple food of Mian Shi China, with people
Daily life closely bound up, but various the tastes occurred in the market are single, and trophic structure is single, it is difficult to meet existing
For the demand of people, need exploitation a kind of comprehensive nutrition, the cereal preparation of special taste badly.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of sargassum fresh taste is dashed forward
Going out, be rich in the fragrance that inkfish is unique, delicate mouthfeel is without graininess, flexible strength of chewing, and color is glossy, the inkfish of smooth in taste
Inkfish juice sargassum face.
The present invention also provides for the preparation method in a kind of inkfish inkfish juice sargassum face, the method technique simple and stable, can have
Effect retains raw material sargassum, inkfish and original local flavor of inkfish juice and mouthfeel and nutritional labeling etc..
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of inkfish inkfish juice sargassum face, described inkfish inkfish juice sargassum face is by the group of following weight
It is grouped into:
Preferably, described inkfish inkfish juice sargassum face is made up of the component of following weight:
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of abandon food additives completely
In the case of, develop with inkfish, sargassum slurry and inkfish that inkfish juice is the health-nutrition unique flavor mainly adding auxiliary material
Inkfish juice sargassum face.The inkfish meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, the most creative
Make use of the inkfish juice that generally abandoned by people in daily life as additive, low price and there is certain health maintenance effect,
By PROCESS FOR TREATMENT, substantially increase the overall edibility of inkfish and economic worth, and on affecting inkfish inkfish juice sargassum
The key parameter of face local flavor, sargassum slurry, inkfish meat, the addition of inkfish juice are investigated, by the applicant constantly
Explorative experiment optimizes the formulation parameter in inkfish inkfish juice sargassum face, and obtained inkfish inkfish juice sargassum face eliminates ink
Anchovy sauce makes it difficult for the bad smell that people accepts, and sargassum fresh taste highlights, and is rich in the fragrance that inkfish is unique, and delicate mouthfeel is without particle
Shape, flexible strength of chewing, color is glossy, smooth in taste, can meet the eating requirements of each age level crowd, enriches wide
The selection of big masses opposite food.
The present invention also provides for a kind of method in inkfish inkfish juice sargassum face simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then by the inkfish meat that blends and
Salt is stirred together, obtains inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, stir with mixer after adding clear water boiling a period of time
Mixing becomes sargassum slurry standby;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off ink again after a period of time into
The juice bag of fish, takes out prepared Chinese ink standby;
S2. and face: wheat flour, step S1 gained are mixed through pretreated feedstock and stir, inkfish ink is obtained
Anchovy sauce sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by ripe for the inkfish inkfish juice sargassum face heating system making shaping, cooling is dried, and obtains finished product inkfish inkfish juice sargassum
Face.
Preferably, described in step S11, the inkfish meat blended is stirred together with salt, enters for inkfish meat first will be blended
Row stirring 1~2min, adds salt and continues stirring 1~2min.Stirred by sky, make inkfish blend into young pilose antler, improve muscle fine
Dimension, in order to preferably merge with salt;Stirred by salt, make salt preferably incorporate in inkfish muscle, improve inkfish muscle retentiveness, and
The viscosity of inkfish muscle be can preferably improve, tenderness and the elasticity of inkfish also increased.
Preferably, described brew time described in step S12 is 15~20min, and described mixing time is 1~2min.
Preferably, described in step S13, inkfish juice extraction method is: lure that outmoded prepared Chinese ink is sprayed by inkfish into, 8~12min
After cutting off the juice bag of inkfish, take out prepared Chinese ink standby.
Preferably, described in step S2 with face method it is: first by step S13 gained egg liquid, step S12 gained sargassum
Liquid, sugar and water mix, and reenter step S11 gained inkfish muddy flesh, inkfish juice and wheat flour and stir.
Preferably, heating means described in step S3 are boiling 2~5min in 90~100 DEG C of water.
Preferably, described heating means are boiling 2min in 100 DEG C of water.
Preferably, it is cooled to described in step S3 in mixture of ice and water soak 3~5min, more preferably 4min.
Relative to prior art, there is advantages that
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of abandon food additives completely
In the case of, develop with inkfish, sargassum slurry and inkfish that inkfish juice is the health-nutrition unique flavor mainly adding auxiliary material
Inkfish juice sargassum face.The inkfish meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, the most creative
Make use of the inkfish juice that generally abandoned by people in daily life as additive, low price and there is certain health maintenance effect,
By PROCESS FOR TREATMENT, substantially increase the overall edibility of inkfish and economic worth, and on affecting inkfish inkfish juice sargassum
The key parameter of face local flavor, sargassum slurry, inkfish meat, the addition of inkfish juice are investigated, by the applicant constantly
Explorative experiment optimizes the formulation parameter in inkfish inkfish juice sargassum face, and obtained inkfish inkfish juice sargassum face eliminates ink
Anchovy sauce makes it difficult for the bad smell that people accepts, and compared with conventional noodles, the noodles that the present invention provides are rich in the nutritional labeling horse such as iodine, calcium
Tail algae fresh taste highlights, and is rich in the fragrance that inkfish is unique, and delicate mouthfeel is without graininess, flexible strength of chewing, and color is glossy,
Smooth in taste, can meet the eating requirements of each age level crowd, enriches broad masses' selection to wheaten food.
The present invention prepares the technique simple and stable in inkfish inkfish juice sargassum face, and the equipment of needs is conventional equipment, becomes
This is relatively low, workable, it is easy to large-scale production.Inventive formulation is simple and easy to get, and the processes through simple and stable forms,
Remaining the original local flavor of products material and nutrition to greatest extent, the inkfish inkfish juice sargassum face preparation technology obtained is simple,
Delicious unique, while improving the added value of marine resources inkfish and sargassum, the broad masses of the people for each age level carry
For the high quality food that a kind of nutritious cost performance is high, there is good popularization and market value.
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Each composition of required weight, specifically, the preparation side in inkfish inkfish juice sargassum face is prepared by table 1
Method, comprises the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out
Stirring 2min, adds salt and continues stirring 1min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 20min, uses
It is standby that mixer stirring 1min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 10min into
Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter
Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, is placed on boiling 2min in 100 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks
Bubble 4min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product,
Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2~6
Weight portion needed for embodiment 2~6 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out
Stirring 1min, adds salt and continues stirring 2min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 15min, uses
It is standby that mixer stirring 2min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 12min into
Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter
Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, is placed on boiling 5min in 90 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks
Bubble 3min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product,
Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out
Stirring 2min, adds salt and continues stirring 2min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 15min, uses
It is standby that mixer stirring 2min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 8min into
Juice bag, takes out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter
Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, is placed on boiling 5min in 100 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks
Bubble 5min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product,
Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out
Stirring 2min, adds salt and continues stirring 1min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 18min, uses
It is standby that sargassum slurry is made in mixer stirring 1~2min;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 12min into
Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter
Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, is placed on boiling 3min in 90 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks
Bubble 3min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product,
Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
10 members are selected to set up subjective appreciation group, tissue morphology and the color and luster to inkfish inkfish juice sargassum face,
The mouthfeel such as local flavor, chewiness, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical
Analysis, test data all take three times parallel after mean values.Table 2 is inkfish inkfish juice sargassum face organoleptic quality standards of grading.
The results are shown in Table 3.
Table 1
Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
Wheat flour | 100 | 80 | 120 | 80 | 120 | 100 |
Inkfish meat | 35 | 50 | 20 | 40 | 45 | 20 |
Sargassum is starched | 65 | 60 | 70 | 60 | 65 | 70 |
Inkfish juice | 15 | 20 | 5 | 10 | 10 | 20 |
Salt | 0.8 | 0.2 | 1 | 0.5 | 0.5 | 1 |
Table 2
Table 3 inkfish inkfish juice sargassum face organoleptic quality appraisal result
Sample | Tissue morphology | Chewiness | Color and luster | Local flavor |
Embodiment 1 | 9 | 8 | 8 | 9 |
Embodiment 2 | 9 | 9 | 8 | 9 |
Embodiment 3 | 8 | 10 | 8 | 9 |
Embodiment 4 | 9 | 8 | 10 | 8 |
Embodiment 5 | 9 | 9 | 9 | 9 |
Embodiment 6 | 10 | 8 | 9 | 9 |
Embodiment 7 | 9 | 8 | 8 | 9 |
Embodiment 8 | 9 | 8 | 10 | 9 |
Embodiment 9 | 8 | 9 | 9 | 8 |
Claims (10)
1. an inkfish inkfish juice sargassum face, it is characterised in that described inkfish inkfish juice sargassum face is joined by following weight portion
The component composition of ratio:
Wheat flour 80~120 parts;
Inkfish meat 20~50 parts;
Sargassum starches 60~70 parts;
Inkfish juice 5~20 parts;
Salt 0.2~1 part.
Inkfish inkfish juice sargassum face the most according to claim 1, it is characterised in that described inkfish inkfish juice sargassum face by
The component composition of following weight:
Wheat flour 100 parts;
Inkfish meat 35 parts;
Sargassum starches 65 parts;
15 parts of inkfish juice;
Salt 0.8 part.
3. the method in inkfish inkfish juice sargassum face described in preparation claim 1 or 2, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then by the inkfish meat blended and salt
It is stirred together, obtains inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, makes with mixer stirring after adding clear water boiling a period of time
Become sargassum slurry standby;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after a period of time into
Juice bag, take out prepared Chinese ink standby;
S2. and face: wheat flour, step S1 gained are mixed through pretreated feedstock and stirs, obtain inkfish inkfish juice
Sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine make shaping,
Making ripe by the inkfish inkfish juice sargassum face heating making shaping, cooling is dried, and obtains finished product inkfish inkfish juice sargassum face.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that will described in step S11
The inkfish meat blended is stirred together with salt, is stirred 1~2min for first blending inkfish meat, adds salt and continues
Stirring 1~2min.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that institute described in step S12
Stating brew time is 15~20min, and described mixing time is 1~2min.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that ink described in step S13
Anchovy sauce extracting method is: lure that inkfish, by outmoded prepared Chinese ink ejection, is being cut off the juice bag of inkfish after 8~12min, taking out prepared Chinese ink standby into
With.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that described in step S2 and face
Method is: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water is mixed, reenters step S11 institute
Obtain inkfish muddy flesh, inkfish juice and wheat flour to stir.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that heat described in step S3
Method is boiling 2~5min in 90~100 DEG C of water.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 8, it is characterised in that described heating means are
Boiling 2min in 100 DEG C of water.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 4, it is characterised in that cold described in step S3
But it is immersion 3~5 min in mixture of ice and water, preferably soaks 4min.
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CN201610370260.7A CN105851866A (en) | 2016-05-27 | 2016-05-27 | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof |
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Cited By (5)
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CN106551281A (en) * | 2016-11-30 | 2017-04-05 | 岭南师范学院 | A kind of false beach wormwood cuttlefish sausage and preparation method thereof |
CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
CN106616327A (en) * | 2016-12-28 | 2017-05-10 | 岭南师范学院 | Okra and cuttlefish meat fresh noodles and preparation method thereof |
CN106819826A (en) * | 2016-12-28 | 2017-06-13 | 岭南师范学院 | A kind of dendrobium candidum inkfish meat fresh noodle and preparation method thereof |
CN111357933A (en) * | 2020-04-29 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Cuttlefish black noodles and making method thereof |
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CN103053928A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Squid-seaweed noodle and preparation method thereof |
CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
CN105166996A (en) * | 2015-09-25 | 2015-12-23 | 山东惠发食品股份有限公司 | Squid salad product and making method thereof |
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CN1171210A (en) * | 1997-08-15 | 1998-01-28 | 姚儒英 | Method for producing meat and fish mixed food and its products |
CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
CN103053928A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Squid-seaweed noodle and preparation method thereof |
CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106551281A (en) * | 2016-11-30 | 2017-04-05 | 岭南师范学院 | A kind of false beach wormwood cuttlefish sausage and preparation method thereof |
CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
CN106616327A (en) * | 2016-12-28 | 2017-05-10 | 岭南师范学院 | Okra and cuttlefish meat fresh noodles and preparation method thereof |
CN106819826A (en) * | 2016-12-28 | 2017-06-13 | 岭南师范学院 | A kind of dendrobium candidum inkfish meat fresh noodle and preparation method thereof |
CN111357933A (en) * | 2020-04-29 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Cuttlefish black noodles and making method thereof |
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