CN105852047A - Manufacturing method of squid sauce - Google Patents
Manufacturing method of squid sauce Download PDFInfo
- Publication number
- CN105852047A CN105852047A CN201610241610.XA CN201610241610A CN105852047A CN 105852047 A CN105852047 A CN 105852047A CN 201610241610 A CN201610241610 A CN 201610241610A CN 105852047 A CN105852047 A CN 105852047A
- Authority
- CN
- China
- Prior art keywords
- squid
- powder
- onion
- sauce
- block
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a manufacturing method of squid sauce. The method comprises the steps that squid is cleaned thoroughly and dried in the air and then cut into pieces, then, the pieces are placed into an ozone solution to be soaked, auxiliary materials are added for low temperature fermentation, and filling and sealing are performed on the sterile condition after fermentation is finished. The manufacturing method is low in cost, manufacturing is convenient, all portions of the squid are sufficiently utilized, the squid sauce is rich in various nutrients such as protein, and no environmental pollution is caused basically; after low temperature fermentation, the taste is refresh, layers are rich, and the squid sauce can be independently eaten and can also be adopted as seasoning.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of squid sauce.
Background technology
Squid is a big class sea mollusk, and it is several that kind there are about ten.The internal organ of squid contain the nutrition such as rich in protein, but during processing, or discard as discarded object, or be lost with rinse water.China's squid production and processing pattern, approximately forms the discarded object of up to ten thousand tons, serious environment pollution every year at present, it is difficult to process to the discharge standard closing rule.
Summary of the invention
The technical problem to be solved is to provide one and is easy to make, nutritious, and the preparation method of squid sauce the most free of contamination to environment.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
The preparation method of a kind of squid sauce, comprises the following steps:
(1) weigh 2000-3000g squid, rinse clean foul, after drying moisture, be cut into block；
(2) squid block is put into immersion 10-20min in the ozone solution that temperature is 0-5 DEG C, takes out, clean；
(3) the squid block that step (2) is handled well is put in fermentor, it is sequentially added into 1000-1500g edible salt, 1000-1200g capsicum, 500-700g onion, 400-600g Ipomoea batatas, 50-80g zanthoxylum powder, 50-60g vinegar, 10-18g ginger powder, 25-30g onion parts, 4-8g spiceleaf powder, 5-8g fennel powder and 20-40g molasses to mix, is placed in refrigerator cold fermentation 3-5 days of 0-5 DEG C；
(4) after fermentation ends, the most filling, sealing.
The concentration of described ozone solution is 1.2-1.8mg/kg.
Described onion grinds to form Rong's shape, and Ipomoea batatas is cut into the fritter of 0.5-1.5cm.
The invention has the beneficial effects as follows: low cost of the present invention, it is simple to make, take full advantage of each position raw material of squid, rich in various nutrition such as protein and the most pollution-free to environment, after cold fermentation, mouthfeel is tasty and refreshing, levels are rich, both can individually eat, it is possible to as seasoning matter.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is described in further details.
Embodiment 1
The preparation method of a kind of squid sauce, comprises the following steps:
(1) weigh 2000g squid, rinse clean foul, after drying moisture, be cut into block；
(2) squid block is put into temperature be 0 DEG C, concentration be 1.2mg/kg ozone solution in soak 10min, take out, clean；
(3) the squid block that step (2) is handled well is put in fermentor, it is sequentially added into 1000g edible salt, 1000g capsicum, 500g onion, 400g Ipomoea batatas, 50g zanthoxylum powder, 50g vinegar, 10g ginger powder, 25g onion parts, 4g spiceleaf powder, 5g fennel powder and 20g molasses to mix, is placed in the refrigerator cold fermentation 3 days of 0 DEG C；Wherein, onion grinds to form Rong's shape, and Ipomoea batatas is cut into the fritter of 0.5cm；
(4) after fermentation ends, the most filling, sealing.
Embodiment 2
The preparation method of a kind of squid sauce, comprises the following steps:
(1) weigh 2500g squid, rinse clean foul, after drying moisture, be cut into block；
(2) squid block is put into temperature be 2 DEG C, concentration be 1.6mg/kg ozone solution in soak 15min, take out, clean；
(3) the squid block that step (2) is handled well is put in fermentor, it is sequentially added into 1200g edible salt, 1000g capsicum, 600g onion, 500g Ipomoea batatas, 65g zanthoxylum powder, 55g vinegar, 16g ginger powder, 28g onion parts, 6g spiceleaf powder, 6g fennel powder and 30g molasses to mix, is placed in the refrigerator cold fermentation 4 days of 2 DEG C；Wherein, onion grinds to form Rong's shape, and Ipomoea batatas is cut into the fritter of 1cm；
(4) after fermentation ends, the most filling, sealing.
Embodiment 3
The preparation method of a kind of squid sauce, comprises the following steps:
(1) weigh 3000g squid, rinse clean foul, after drying moisture, be cut into block；
(2) squid block is put into temperature be 5 DEG C, concentration be 1.8mg/kg ozone solution in soak 20min, take out, clean；
(3) the squid block that step (2) is handled well is put in fermentor, it is sequentially added into 1500g edible salt, 1200g capsicum, 700g onion, 600g Ipomoea batatas, 80g zanthoxylum powder, 60g vinegar, 18g ginger powder, 30g onion parts, 8g spiceleaf powder, 8g fennel powder and 40g molasses to mix, is placed in the refrigerator cold fermentation 5 days of 5 DEG C；Wherein, onion grinds to form Rong's shape, and Ipomoea batatas is cut into the fritter of 1.5cm；
(4) after fermentation ends, the most filling, sealing.
Claims (3)
1. the preparation method of a squid sauce, it is characterised in that comprise the following steps:
(1) weigh 2000-3000g squid, rinse clean foul, after drying moisture, be cut into block；
(2) squid block is put into immersion 10-20min in the ozone solution that temperature is 0-5 DEG C, takes out, clean；
(3) the squid block that step (2) is handled well is put in fermentor, it is sequentially added into 1000-1500g edible salt, 1000-1200g capsicum, 500-700g onion, 400-600g Ipomoea batatas, 50-80g zanthoxylum powder, 50-60g vinegar, 10-18g ginger powder, 25-30g onion parts, 4-8g spiceleaf powder, 5-8g fennel powder and 20-40g molasses to mix, is placed in refrigerator cold fermentation 3-5 days of 0-5 DEG C；
(4) after fermentation ends, the most filling, sealing.
Preparation method the most according to claim 1, it is characterised in that the concentration of described ozone solution is 1.2-1.8mg/kg.
Preparation method the most according to claim 1, it is characterised in that described onion grinds to form Rong's shape, Ipomoea batatas is cut into the fritter of 0.5-1.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241610.XA CN105852047A (en) | 2016-04-19 | 2016-04-19 | Manufacturing method of squid sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241610.XA CN105852047A (en) | 2016-04-19 | 2016-04-19 | Manufacturing method of squid sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105852047A true CN105852047A (en) | 2016-08-17 |
Family
ID=56633432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610241610.XA Pending CN105852047A (en) | 2016-04-19 | 2016-04-19 | Manufacturing method of squid sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105852047A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579319A (en) * | 2016-12-14 | 2017-04-26 | 钦州学院 | Sleeve-fish sauce and preparing method thereof |
| CN107616481A (en) * | 2017-09-18 | 2018-01-23 | 饶平县远腾冷冻食品有限公司 | A kind of preparation method of squid sauce |
| CN107897864A (en) * | 2017-11-30 | 2018-04-13 | 新津兴义镇鱼儿香中餐馆 | Dark plum alec |
-
2016
- 2016-04-19 CN CN201610241610.XA patent/CN105852047A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579319A (en) * | 2016-12-14 | 2017-04-26 | 钦州学院 | Sleeve-fish sauce and preparing method thereof |
| CN107616481A (en) * | 2017-09-18 | 2018-01-23 | 饶平县远腾冷冻食品有限公司 | A kind of preparation method of squid sauce |
| CN107897864A (en) * | 2017-11-30 | 2018-04-13 | 新津兴义镇鱼儿香中餐馆 | Dark plum alec |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100536681C (en) | Preparation technology of quick-frozen instant noodle and flour wrapper | |
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN103829281B (en) | A kind of preparation method of high-moisture seasoning prawn | |
| CN103535569B (en) | A kind of poultry livers debitterize takes off the method for raw meat | |
| CN101803751A (en) | Lactic acid fermented beef salami sausage and processing method thereof | |
| CN105852047A (en) | Manufacturing method of squid sauce | |
| CN103844220A (en) | Preparation method of crisp kiwi fruit chips | |
| CN107397149A (en) | Instant colored glue of a kind of beautifying face and moistering lotion, anti-aging and preparation method thereof | |
| CN101810349A (en) | Method for preparing soaked chili squids | |
| CN103610139A (en) | Instant laver roll and processing method thereof | |
| CN102613604A (en) | Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks | |
| CN105285714A (en) | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN104322849A (en) | Psidium guajava candied fruit making method | |
| CN102461825A (en) | Sauce processing method of fresh ginger | |
| CN106562222A (en) | Making method of chilled meat roll | |
| CN103005512A (en) | Preparation method of multi-flavor instant carp | |
| CN103461917A (en) | Making method of pickled mustard root | |
| CN107212308A (en) | A kind of white fungus flavouring fish skewer and its processing method | |
| CN103815190A (en) | Processing method of EM laying hen feed | |
| CN103704319B (en) | Processing and preservation method of lettuce | |
| CN108783272A (en) | A kind of original cuts the preparation process of beefsteak | |
| CN101731543A (en) | Pickled platycodon root and pickling method thereof | |
| CN101455407A (en) | Duck soup production technique | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160817 |
|
| WD01 | Invention patent application deemed withdrawn after publication |