CN105876681A - Processing technology of high moisture shredded squids - Google Patents

Processing technology of high moisture shredded squids Download PDF

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Publication number
CN105876681A
CN105876681A CN201610222984.7A CN201610222984A CN105876681A CN 105876681 A CN105876681 A CN 105876681A CN 201610222984 A CN201610222984 A CN 201610222984A CN 105876681 A CN105876681 A CN 105876681A
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squid
moisture
water
shredded
chip
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CN201610222984.7A
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谢超
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Zhejiang Ocean University ZJOU
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Zhejiang Ocean University ZJOU
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a processing technology of high moisture shredded squids. The processing technology comprises the following steps: (1) raw material pretreating; (2) fishy smell removing; (3) curing; (4) seasoning and penetrating; (5) squid slice arranging and drying; (6) fragrance improving; (7) rolling and shredding; and (8) weighing and packaging. The processing technology of the high moisture shredded squids is optimized and improved, especially the steps of the fishy smell removing and fragrance improving are increased, and the steps of the curing and seasoning and penetrating are optimized. At the same time, the recipes of fishy smell liquid, seasoning materials and fragrance improving liquid are provided or improved. The whole technology is simple in steps, and the processing technology requires no special equipment and is strong in operation and high in efficiency. The obtained products are excellent in appearance, flavor, texture and taste.

Description

A kind of high-moisture shredded squid processing technique
Technical field
The present invention relates to aquatic products processing technical field, especially relate to a kind of high-moisture shredded squid processing technique.
Background technology
Along with developing rapidly that China's deep-sea fishing produces, North Pacific's squid fishery takes on a certain scale.Squid has been processed into one of key component of domestic Aquatic Product Process Industry.In squid trunk, protein is between 17 ~ 2l%, and essential amino acids forms close to whole-egg protein, and crude fat content only has l ~ 2%, is a kind of health-care nutritive and sapid aquatic products resource.At present, sleeve-fish product manufacturer of China is more, and product has dried squids, squid chip, squid ball, squid fourth, squid cylinder, shredded squid etc., and especially shredded squid product becomes market best-selling product, has broad based growth future.The product work in-processes such as shredded squid, are the most effectively keeping the color and luster (yellow-white) of product, meat to loosen, are chewing strength, and flavour is delicious, always enterprise's urgent problem.
Application publication number CN 102440409 A, the Chinese patent of Shen Qing Publication day 2012.05.09 discloses a kind of shredded squid and preparation method thereof, wherein the composition of raw materials of shredded squid is: basic composition is as follows: fresh wild squid 88 ~ 89%, Sal 1 ~ 2%, monosodium glutamate 0.5 ~ 1%, white sugar 4.5 ~ 5.5%, sorbitol 2.5 ~ 3.5 %, citric acid 0.15 ~ 0.25%, above-mentioned for mass percent.Its preparation method comprises the steps: that-outer package-enter storehouse cold preservation is permeated-dried-is vacuum-packed-weighs in fresh wild squid-clean-bake-cut open sheet-stand sheet-wire drawing-seasoning.This shredded squid manufacture method has the disadvantage that in (1) flavoring agent and is added with white sugar, and white sugar easily causes Maillard reaction to cause product brown stain;(2) first baking and be seasoned infiltration again, bake rear squid and dry out, tissue became fine and close consolidation, and flavouring agent is difficult to penetrate in squid, causes time of penetration long, up to time of penetration 23.8 ~ 24.2 hours;(3) not carrying out raw meat, cause product fishy smell heavier, local flavor is poor.
Summary of the invention
The present invention is to solve the problems referred to above existing for the shredded squid processing technique of prior art, provide a kind of processing step simple, to equipment without particular/special requirement, workable, efficiency is high, the high-moisture shredded squid processing technique that exterior quality, product special flavour are all good with mouthfeel.
To achieve these goals, the present invention is by the following technical solutions:
A kind of high-moisture shredded squid processing technique of the present invention, comprises the following steps:
(1) pretreatment of raw material: by squid peeling through thawing of fresh or freezing, remove internal organs, remove cephalopodium after to cutting away half, clean and drain, obtain squid chip.
(2) remove raw meat: squid chip is placed in raw meat liquid immersion remove raw meat after, pull out and drain moisture.By going raw meat to reduce the fishy smell of squid, it is substantially improved product special flavour.
(3) ripening: squid chip is placed in steaming and decocting 3 ~ 5min in the water of 80 ~ 90 DEG C, pulls out immediately and is placed in frozen water cooling, pull out and drain moisture.Boiling temperature is unsuitable too high, the most easily makes squid aging stiff, is placed in frozen water cooling after pulling out while hot, so that the fracture of squid fiber quick cooling meat, mouthfeel is more preferable, is more easy to chew.
(4) seasoning infiltration: the squid chip of ripening is uniform with flavoring for mixture, pickled 15 ~ 30min under vacuum condition.Under vacuum condition pickled, flavouring agent can be made quickly to penetrate in squid chip, be greatly improved pickled effect, shorten the pickled time, improve efficiency.
(5) screening is dried: seasoned squid chip is divided and carried out hot air drying in mesh sheet, and controlling moisture is 40 ~ 50%.
(6) Titian: after Titian liquid is uniformly sprayed on squid chip surface, toasts 5 ~ 6 min at a temperature of 180 ~ 220 DEG C.Titian is to excite product fragrance further, and spray Titian liquid can make squid chip surface wettability, it is to avoid at high temperature stiff because of fast dewatering during baking.
(7) calendering wire drawing: the squid chip after flavouring is rolled while hot, is then fed into wire drawing in wire drawing machine, obtains shredded squid.
(8) weighing and bagging: weigh squid by ormal weight, pack, through after the assay was approved, obtains shredded squid product.
As preferably, in step (2), squid chip is 1:5 ~ 10 with the mass ratio removing raw meat liquid, described in go raw meat liquid to be made up of the component of following mass percent: 2 ~ 3% sodium acetates, 0.3 ~ 0.5% calcium chloride, 5 ~ 10% ethanol, surplus is Folium Perillae water.The present invention devises one and removes raw meat liquid, in calcium chloride beneficially squid, fishy smell material oozes out, ethanol has defat, goes raw meat effect, the oxidation of lipid when reducing baking, be conducive to keeping color and luster, sodium acetate and Folium Perillae water have good eliminating sargassum smell effect, and the raw meat liquid that goes of the present invention can effectively, quickly remove the fishy smell that squid is carried, and improves product special flavour.
As preferably, described Folium Perillae water prepares by the following method: Folium Perillae is added to the water steaming and decocting 5 ~ 10min, filters, and filtrate is Folium Perillae water, and Folium Perillae is 1:10 ~ 20 with the mass ratio of water.
As preferably, described in remove raw meat liquid temp be 10 ~ 30 DEG C.
As preferably, in step (4), flavouring agent is 1:1.5 ~ 2 with the mass ratio of squid chip, and described flavouring agent is made up of the component of following mass percent: 2 ~ 5% Sal, 10 ~ 20% cooking wine, 0.5 ~ 0.8% monosodium glutamate, 4 ~ 6% lactose, 0.1 ~ 0.3% potassium sorbate, 0.5 ~ 1% calcium lactate, 0.5 ~ 1% water activity inhibitor, 5 ~ 10% Sucus Zingberis, surplus is pineapple juice.Flavouring agent is improved by the present invention, except several Conventional dressings such as Sal, cooking wine, monosodium glutamates, lactose, calcium lactate, water activity inhibitor and pineapple juice are specifically added it, lactose is not susceptible to Maillard reaction, the taste of shredded squid can be improved, and keep the color and luster of product yellow-white, moreover it is possible to extend storage life;Calcium lactate can suppress Maillard reaction during baking, makes product colour keep uniformity;Water activity inhibitor can suppress water activity, shredded squid can be made to keep higher moisture thus keep soft mouthfeel on the premise of ensureing storage life;Pineapple juice can make squid muscular tissue become loose, so that each component energy quickly and is fully infiltrated into squid organization internal in flavouring agent, and can make owing to product is the most delicious, and color is the most consistent.Flavouring agent in the present invention is the most crucial, can be substantially improved the local flavor of product, mouthfeel and exterior quality.
As preferably, described water activity inhibitor is made up of the component of following mass percent: 10 ~ 20% food grade glycerin, 20 ~ 30% oligofructoses, and surplus is trehalose.Food grade glycerin, oligofructose, trehalose three work in coordination with, and can combine closely with the moisture in squid chip, significantly reduce the water activity of high-moisture shredded squid, it is thus possible to extend its storage life under product has relatively high-moisture (improving shredded squid mouthfeel) premise.
As preferably, described pineapple juice prepares by the following method: pineapple peeling is taken meat, is incorporated as the water of Fructus Ananadis comosi meat quality 5 ~ 10 times, squeezes the juice and remove slag, obtain pineapple juice in Fructus Ananadis comosi meat.Pineapple juice concentration is the most crucial, excessive concentration, and the enzyme in pineapple juice can decompose squid chip surface in a large number so that it is surface
As preferably, in step (4), pickled temperature is 5 ~ 15 DEG C, and pickled period stirs squid chip once every 3 ~ 5min.
As preferably, in step (5), hot air drying temperature is 40 ~ 50 DEG C.Hot air drying temperature can not be too high, the most easily makes squid chip surface harden, affects mouthfeel.
As preferably, in step (6), the fountain height of Titian liquid uniformly moistens dripless with squid chip surface and drips and be as the criterion, and described Titian liquid is made up of the component of following mass percent: 0.01 ~ 0.03% ethylmaltol, 0.03 ~ 0.05% citric acid, and surplus is water.Ethylmaltol in Titian liquid has strong flavouring effect, and citric acid plays the effect of raw meat, appetizing, and Titian liquid can make the local flavor of product the strongest.
Therefore, there is advantages that and shredded squid processing technique is optimized improvement, especially add raw meat, Titian step, and ripening, seasoning impregnation step are optimized, providing simultaneously or improve raw meat formula of liquid, flavouring agent and Titian formula of liquid, integrated artistic step is simple, to equipment without particular/special requirement, workable, efficiency is high, and the product appearance, the local flavor that prepare are all good with mouthfeel.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refering in particular to, all percentage ratios are unit of weight, all devices and raw material and are all commercially available or the industry is conventional, the method in following embodiment, if no special instructions, are this area conventional method.
Embodiment 1
(1) pretreatment of raw material: by squid peeling through thawing of fresh or freezing, remove internal organs, remove cephalopodium after to cutting away half, clean and drain, obtain squid chip;
(2) remove raw meat: squid chip is placed in temperature be 30 DEG C go in raw meat liquid soak remove raw meat after, pull out and drain moisture, squid chip, with to remove the mass ratio of raw meat liquid be 1:10, goes raw meat liquid to be made up of the component of following mass percent: 3% sodium acetate, 0.5% calcium chloride, 10% ethanol, surplus is Folium Perillae water, and wherein Folium Perillae water prepares by the following method: Folium Perillae is added to the water steaming and decocting 10min, filters, filtrate is Folium Perillae water, and Folium Perillae is 1:20 with the mass ratio of water;
(3) ripening: squid chip is placed in steaming and decocting 3min in the water of 90 DEG C, pulls out immediately and is placed in frozen water cooling, pull out and drain moisture;
(4) seasoning infiltration: the squid chip of ripening is uniform with flavoring for mixture, in vacuum, pickled 30min under the conditions of 15 DEG C, pickled period stirs squid chip once every 5min, flavouring agent is 1:2 with the mass ratio of squid chip, flavouring agent is made up of the component of following mass percent: 5% Sal, 20% cooking wine, 0.8% monosodium glutamate, 6% lactose, 0.3% potassium sorbate, 1% calcium lactate, 1% water activity inhibitor, 10% Sucus Zingberis, surplus is pineapple juice, wherein water activity inhibitor is made up of the component of following mass percent: 20% food grade glycerin, 30% oligofructose, surplus is trehalose, pineapple juice prepares by the following method: pineapple peeling is taken meat, the water of Fructus Ananadis comosi meat quality 10 times it is incorporated as in Fructus Ananadis comosi meat, squeeze the juice and remove slag, obtain pineapple juice;
(5) screening is dried: seasoned squid chip is divided and carried out hot air drying in mesh sheet, and controlling moisture is 50%, and hot air drying temperature is 50 DEG C;
(6) Titian: after Titian liquid is uniformly sprayed on squid chip surface, 6 min are toasted at a temperature of 220 DEG C, the fountain height of Titian liquid uniformly moistens dripless with squid chip surface and drips and be as the criterion, Titian liquid is made up of the component of following mass percent: 0.03% ethylmaltol, 0.05% citric acid, surplus is water;
(7) calendering wire drawing: the squid chip after flavouring is rolled while hot, is then fed into wire drawing in wire drawing machine, obtains shredded squid;
(8) weighing and bagging: weigh squid by ormal weight, pack, through after the assay was approved, obtains shredded squid product.
Embodiment 2
(1) pretreatment of raw material: by squid peeling through thawing of fresh or freezing, remove internal organs, remove cephalopodium after to cutting away half, clean and drain, obtain squid chip;
(2) remove raw meat: squid chip is placed in temperature be 10 DEG C go in raw meat liquid soak remove raw meat after, pull out and drain moisture, squid chip, with to remove the mass ratio of raw meat liquid be 1:5, goes raw meat liquid to be made up of the component of following mass percent: 2% sodium acetate, 0.3% calcium chloride, 5% ethanol, surplus is Folium Perillae water, and wherein Folium Perillae water prepares by the following method: Folium Perillae is added to the water steaming and decocting 5min, filters, filtrate is Folium Perillae water, and Folium Perillae is 1:10 with the mass ratio of water;
(3) ripening: squid chip is placed in steaming and decocting 5min in the water of 80 DEG C, pulls out immediately and is placed in frozen water cooling, pull out and drain moisture;
(4) seasoning infiltration: the squid chip of ripening is uniform with flavoring for mixture, in vacuum, pickled 15min under the conditions of 5 DEG C, pickled period stirs squid chip once every 3min, flavouring agent is 1:1.5 with the mass ratio of squid chip, flavouring agent is made up of the component of following mass percent: 2% Sal, 10% cooking wine, 0.5% monosodium glutamate, 4% lactose, 0.1% potassium sorbate, 0.5% calcium lactate, 0.5% water activity inhibitor, 5% Sucus Zingberis, surplus is pineapple juice, wherein water activity inhibitor is made up of the component of following mass percent: 10% food grade glycerin, 20% oligofructose, surplus is trehalose, pineapple juice prepares by the following method: pineapple peeling is taken meat, the water of Fructus Ananadis comosi meat quality 5 times it is incorporated as in Fructus Ananadis comosi meat, squeeze the juice and remove slag, obtain pineapple juice;
(5) screening is dried: seasoned squid chip is divided and carried out hot air drying in mesh sheet, and controlling moisture is 40%, and hot air drying temperature is 40 DEG C;
(6) Titian: after Titian liquid is uniformly sprayed on squid chip surface, 5min is toasted at a temperature of 180 DEG C, the fountain height of Titian liquid uniformly moistens dripless with squid chip surface and drips and be as the criterion, Titian liquid is made up of the component of following mass percent: 0.01% ethylmaltol, 0.03% citric acid, surplus is water;
(7) calendering wire drawing: the squid chip after flavouring is rolled while hot, is then fed into wire drawing in wire drawing machine, obtains shredded squid;
(8) weighing and bagging: weigh squid by ormal weight, pack, through after the assay was approved, obtains shredded squid product.
Embodiment 3
(1) pretreatment of raw material: by squid peeling through thawing of fresh or freezing, remove internal organs, remove cephalopodium after to cutting away half, clean and drain, obtain squid chip;
(2) remove raw meat: squid chip is placed in temperature be 20 DEG C go in raw meat liquid soak remove raw meat after, pull out and drain moisture, squid chip, with to remove the mass ratio of raw meat liquid be 1:7, goes raw meat liquid to be made up of the component of following mass percent: 2.5% sodium acetate, 0.4% calcium chloride, 7% ethanol, surplus is Folium Perillae water, and wherein Folium Perillae water prepares by the following method: Folium Perillae is added to the water steaming and decocting 7min, filters, filtrate is Folium Perillae water, and Folium Perillae is 1:15 with the mass ratio of water;
(3) ripening: squid chip is placed in steaming and decocting 3~5min in the water of 80 ~ 90 DEG C, pulls out immediately and is placed in frozen water cooling, pull out and drain moisture;
(4) seasoning infiltration: the squid chip of ripening is uniform with flavoring for mixture, in vacuum, pickled 18min under the conditions of 10 DEG C, pickled period stirs squid chip once every 4min, flavouring agent is 1:1.8 with the mass ratio of squid chip, flavouring agent is made up of the component of following mass percent: 3% Sal, 12% cooking wine, 0.7% monosodium glutamate, 5% lactose, 0.2% potassium sorbate, 0.7% calcium lactate, 0.6% water activity inhibitor, 8% Sucus Zingberis, surplus is pineapple juice, wherein water activity inhibitor is made up of the component of following mass percent: 15% food grade glycerin, 25% oligofructose, surplus is trehalose, pineapple juice prepares by the following method: pineapple peeling is taken meat, the water of Fructus Ananadis comosi meat quality 8 times it is incorporated as in Fructus Ananadis comosi meat, squeeze the juice and remove slag, obtain pineapple juice;
(5) screening is dried: seasoned squid chip is divided and carried out hot air drying in mesh sheet, and controlling moisture is 45%, and hot air drying temperature is 45 DEG C;
(6) Titian: after Titian liquid is uniformly sprayed on squid chip surface, 5.5 min are toasted at a temperature of 200 DEG C, the fountain height of Titian liquid uniformly moistens dripless with squid chip surface and drips and be as the criterion, Titian liquid is made up of the component of following mass percent: 0.02% ethylmaltol, 0.04% citric acid, surplus is water;
(7) calendering wire drawing: the squid chip after flavouring is rolled while hot, is then fed into wire drawing in wire drawing machine, obtains shredded squid;
(8) weighing and bagging: weigh squid by ormal weight, pack, through after the assay was approved, obtains shredded squid product.
High-moisture shredded squid quality index is prepared as follows by the present invention:
(1) organoleptic indicator
Color and luster: color and luster is faint yellow or yellow-white, uniform color, without brown patch;
Abnormal smells from the patient: due flavour and abnormal smells from the patient after high-temperature baking, without other abnormal flavour;
Form: thread in bar, both sides are with silk fiber, and form is complete, without obvious fragment;
Taste: aromatic flavor, flavour is delicious, and local flavor highlights, the sweetest;
Mouthfeel: meat is soft, homogeneous, time edible, pliability is good, has fiber sense, and mouthfeel is soft tender, chews strength and easily chews rotten.
(2) nutritive index
Nutritive index Protein Fat Total sugar Calcium Phosphorus Ferrum
Content (%) > 47 > 0.45 > 6 > 6.1 > 3.1 > 0.11
(3) microbiological indicator
Total plate count (cfu/g) < 500;
Escherichia coli (MPN/100g) < 30;
Pathogenic bacterium (Salmonella, shigella, staphylococcus aureus, Hemolytic streptococcus etc.) must not detect.
The shredded squid quality index that the present invention prepares all meets national standard, and the shredded squid obtained is soft, and mouthfeel is soft tender, easily chews, and mouthfeel is good, raciness, old and young double suitable, has wide market prospect.
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 (10)

1. a high-moisture shredded squid processing technique, it is characterised in that comprise the following steps:
(1) pretreatment of raw material: by squid peeling through thawing of fresh or freezing, remove internal organs, remove cephalopodium after to cutting away half, clean and drain, obtain squid chip;
(2) remove raw meat: squid chip is placed in raw meat liquid immersion remove raw meat after, pull out and drain moisture;
(3) ripening: squid chip is placed in steaming and decocting 3 ~ 5min in the water of 80 ~ 90 DEG C, pulls out immediately and is placed in frozen water cooling, pull out and drain moisture;
(4) seasoning infiltration: the squid chip of ripening is uniform with flavoring for mixture, pickled 15 ~ 30min under vacuum condition;
(5) screening is dried: seasoned squid chip is divided and carried out hot air drying in mesh sheet, and controlling moisture is 40 ~ 50%;
(6) Titian: after Titian liquid is uniformly sprayed on squid chip surface, toasts 5 ~ 6 min at a temperature of 180 ~ 220 DEG C;
(7) calendering wire drawing: the squid chip after flavouring is rolled while hot, is then fed into wire drawing in wire drawing machine, obtains shredded squid;
(8) weighing and bagging: weigh squid by ormal weight, pack, through after the assay was approved, obtains shredded squid product.
A kind of high-moisture shredded squid processing technique the most according to claim 1, it is characterized in that, in step (2), squid chip is 1:5 ~ 10 with the mass ratio removing raw meat liquid, described raw meat liquid is gone to be made up of the component of following mass percent: 2 ~ 3% sodium acetates, 0.3 ~ 0.5% calcium chloride, 5 ~ 10% ethanol, surplus is Folium Perillae water.
A kind of high-moisture shredded squid processing technique the most according to claim 2, it is characterised in that described Folium Perillae water prepares by the following method: Folium Perillae is added to the water steaming and decocting 5 ~ 10min, filters, filtrate is Folium Perillae water, and Folium Perillae is 1:10 ~ 20 with the mass ratio of water.
A kind of high-moisture shredded squid processing technique the most according to claim 2, it is characterised in that described in remove raw meat liquid temp be 10 ~ 30 DEG C.
A kind of high-moisture shredded squid processing technique the most according to claim 1, it is characterised in that in step (4), flavouring agent is 1:1.5 ~ 2 with the mass ratio of squid chip, described flavouring agent is made up of the component of following mass percent: 2 ~ 5% Sal, 10 ~ 20% cooking wine, 0.5 ~ 0.8% monosodium glutamate, 4 ~ 6% lactose, 0.1 ~ 0.3% potassium sorbate, 0.5 ~ 1% calcium lactate, 0.5 ~ 1% water activity inhibitor, 5 ~ 10% Sucus Zingberis, surplus is pineapple juice.
A kind of high-moisture shredded squid processing technique the most according to claim 5, it is characterised in that described water activity inhibitor is made up of the component of following mass percent: 10 ~ 20% food grade glycerin, 20 ~ 30% oligofructoses, and surplus is trehalose.
A kind of high-moisture shredded squid processing technique the most according to claim 5, it is characterised in that described pineapple juice prepares by the following method: pineapple peeling is taken meat, is incorporated as the water of Fructus Ananadis comosi meat quality 5 ~ 10 times, squeezes the juice and remove slag, obtain pineapple juice in Fructus Ananadis comosi meat.
A kind of high-moisture shredded squid processing technique the most according to claim 1, it is characterised in that in step (4), pickled temperature is 5 ~ 15 DEG C, and pickled period stirs squid chip once every 3 ~ 5min.
A kind of high-moisture shredded squid processing technique the most according to claim 1, it is characterised in that in step (5), hot air drying temperature is 40 ~ 50 DEG C.
A kind of high-moisture shredded squid processing technique the most according to claim 1, it is characterized in that, in step (6), the fountain height of Titian liquid uniformly moistens dripless with squid chip surface and drips and be as the criterion, described Titian liquid is made up of the component of following mass percent: 0.01 ~ 0.03% ethylmaltol, 0.03 ~ 0.05% citric acid, surplus is water.
CN201610222984.7A 2016-04-12 2016-04-12 Processing technology of high moisture shredded squids Pending CN105876681A (en)

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CN106579066A (en) * 2016-11-29 2017-04-26 宁波大学 Ready-to-eat tuna milt and processing method thereof
CN106901139A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Squid technology for removing offensive smell
CN106901140A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Angler fish technology for removing offensive smell
CN106901138A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Hairtail technology for removing offensive smell
CN107183578A (en) * 2017-06-05 2017-09-22 舟山市齐晟水产有限公司 A kind of Pu burns sliced eel preparation technology
CN107198148A (en) * 2017-06-08 2017-09-26 舟山市齐晟水产有限公司 A kind of Pu burns eel silk preparation technology
CN107373448A (en) * 2017-06-05 2017-11-24 舟山市齐晟水产有限公司 A kind of Pu burns eel silk preparation technology
CN109221986A (en) * 2018-10-08 2019-01-18 浙江省海洋水产研究所 A kind of instant squid piece production technology

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CN106579066A (en) * 2016-11-29 2017-04-26 宁波大学 Ready-to-eat tuna milt and processing method thereof
CN106901139A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Squid technology for removing offensive smell
CN106901140A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Angler fish technology for removing offensive smell
CN106901138A (en) * 2017-01-22 2017-06-30 舟山金星水产有限公司 Hairtail technology for removing offensive smell
CN107183578A (en) * 2017-06-05 2017-09-22 舟山市齐晟水产有限公司 A kind of Pu burns sliced eel preparation technology
CN107373448A (en) * 2017-06-05 2017-11-24 舟山市齐晟水产有限公司 A kind of Pu burns eel silk preparation technology
CN107198148A (en) * 2017-06-08 2017-09-26 舟山市齐晟水产有限公司 A kind of Pu burns eel silk preparation technology
CN109221986A (en) * 2018-10-08 2019-01-18 浙江省海洋水产研究所 A kind of instant squid piece production technology

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