CN105876682A - Small octopus salting method - Google Patents
Small octopus salting method Download PDFInfo
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- CN105876682A CN105876682A CN201610382231.2A CN201610382231A CN105876682A CN 105876682 A CN105876682 A CN 105876682A CN 201610382231 A CN201610382231 A CN 201610382231A CN 105876682 A CN105876682 A CN 105876682A
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 238000009938 salting Methods 0.000 title claims abstract description 25
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- 230000000694 effects Effects 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims description 36
- 241000237509 Patinopecten sp. Species 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 15
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- 239000000843 powder Substances 0.000 claims description 12
- 238000002604 ultrasonography Methods 0.000 claims description 12
- 239000001054 red pigment Substances 0.000 claims description 11
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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 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
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- 210000002816 gill Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004040 coloring Methods 0.000 abstract description 17
- 241000238366 Cephalopoda Species 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000009210 therapy by ultrasound Methods 0.000 description 9
- 241000712522 Amphioctopus fangsiao Species 0.000 description 6
- 239000004106 carminic acid Substances 0.000 description 6
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- 239000002932 luster Substances 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
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- 229960003080 taurine Drugs 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
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- 240000008574 Capsicum frutescens Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 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
Abstract
The invention provides a small octopus salting method. The small octopus salting method comprises the following steps that small octopuses are processed under the pressure of 300-500 MPa for 1-5 minutes, are processed under the pressure of 10-30 MPa for 1-5 minutes, then are processed under the pressure of 0.1-0.4 MPa for 8-16 minutes and finally are processed under the pressure of 0.05-0.08 MPa for 1-5 minutes; Under the effect of ultrasonic waves, the small octopuses processed in the step a are mixed with seasoning liquid for salting. According to the method, the small octopuses are processed under the super high pressure, high pressure and low pressure to soften tissues of the small octopuses so as to facilitate coloring of the small octopuses. In addition, the small octopuses are mixed with the seasoning liquid under the effect of ultrasonic waves, the tissues of the small octopuses are softened by the effect of ultrasonic waves to a certain degree, pigment absorption of the small octopuses is promoted, and accordingly uniform and internally-externally consistent coloring of the small octopuses is promoted.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the side of pickling of a kind of little Octopus
Method.
Background technology
Octopus, has another name called octopus, belongs to Mollusca, Cephalopoda, is distributed widely in China
Each marine sites such as the Huanghai Sea, the Bohai Sea, the East Sea, the South Sea, are one of important aquatic products.Octopus is
A kind of high protein, low-fat aquatic products low in calories, mouthfeel is solid, delicious meat, along with catching
Improving constantly of the amount of dragging for, has obtained the approval of increasing consumer and has liked.Octopus simultaneously
The abundant taurine contained has protection vision, fatigue alleviating, improves memory, enhancing immunity
The multiple efficacies such as power, have good effect particularly with improving modern metropolitan cities crowd's sub-health state
Really.Rich in various trace elements in Octopus, as zinc can enhancing development, selenium can radioprotective.
In Octopus rich in natural taurine and trace element make it possess important physiological function, also
Having had certain medical value concurrently, therefore Octopus is sold as medium-to-high grade aquatic products always, tool
There is higher economic value added.
China is main siphonopods manufacturing country, the economic Octopus ocellatus Gray class in Octopus include Huang,
The short Octopus ocellatus Gray in territory, the Bohai Sea and long Octopus ocellatus Gray and the true Octopus ocellatus Gray in Min Yue marine site, the South Sea.In recent years, provided due to coastal waters
The low value Octopus resources such as fail in source, long Octopus ocellatus Gray are in rising trend, and fishery harvesting yield improves rapidly.Adding
Work aspect, Japan and Korea S are the major consumers big countries of Octopus ocellatus Gray class, and its Octopus process technology level is relatively
Height, converted products mostly is instant cooked, but these products universal Octopus content is the highest, nutrition
It is worth on the low side, as charcoal bakes Octopus, Takoyaki etc..And domestic Octopus product is mainly with freeze cutting
Being main roughing Octopus product, process technology integral level is relatively low, and product category is single and matter
Amount instability, added value of product is relatively low.
In order to meet the needs of consumer, people attempt dyeing little Octopus, such as, existing
There is in technology the colouring method reporting a kind of little Octopus, by the little Octopus saline containing colouring matter
Or baste soaks, make flesh of fish surface uniform coloring.Although this method of coloring of soaking is by people
Elected, but the method is only capable of colouring on the surface of little Octopus, and, use
When the flesh of fish is dyeed by relevant method, still in local, speckle and mottle can occur, thus
Affect the quality of little Octopus.
Summary of the invention
Present invention solves the technical problem that the method for salting being to provide a kind of little Octopus, pickle
Little Octopus uniform coloring, inside and outside unanimously, quality better.
In view of this, the invention provides the method for salting of a kind of little Octopus, comprise the following steps:
Little Octopus is processed 1-5 minute under the pressure of 300-500MPa by step a), then exists
Process under the pressure of 10-30MPa 1-5 minute, then process under the pressure of 0.1-0.4MPa
8-16 minute, finally process 1-5 minute under the pressure of 0.05-0.08MPa；
Step b) is under the effect of ultrasound wave, by the little Octopus after the process of step a and baste
Mixing, pickles, and ultrasonic power is 15-20kHz, and ultrasonic intensity is 2-8W/cm2, institute
State baste include high fructose syrup, soy sauce, Sal, monosodium glutamate, maltose, Rhizoma Zingiberis Recens, Fructus Lycopersici esculenti juice,
Scallop powder, natural pigment and water, described natural pigment includes annatto pigment, alkermes
One or more in pigment and monascus red pigment.
Preferably, also include the pretreatment of little Octopus: choose fresh little Octopus, body surface smooth,
Bright and lustrous, place after death gills, and cleans surface and peduncle position dirt silt, at mesh
And otch is to the position of tooth between mesh.
Preferably, in step a, the time that little Octopus processes under the pressure of 300-500MPa
For 2-4 minute.
Preferably, in step a, the time that little Octopus processes under the pressure of 10-30MPa is
3-5 minute.
Preferably, in step a, the time that little Octopus processes under the pressure of 0.1-0.4MPa is
10-15 minute.
Preferably, in step a, the time that little Octopus processes under the pressure of 0.05-0.08MPa
For 1-3 minute.
Preferably, described baste includes following component: high fructose syrup 10-30 weight portion, beans
Oil 10-30 weight portion, Sal 10-30 weight portion, monosodium glutamate 10-30 weight portion, maltose 10-30
Weight portion, Rhizoma Zingiberis Recens 10-30 weight portion, Fructus Lycopersici esculenti juice 10-30 weight portion, scallop powder 10-30 weight
Amount part, natural pigment 10-30 weight portion, water 40-70 weight portion.
Preferably, ultrasonic power is 18-20kHz.
Preferably, ultrasonic intensity is 3-6W/cm2。
Preferably, salting period is 20-40 hour, pickles temperature and is 2-6 DEG C.
The invention provides the method for salting of a kind of little Octopus, comprise the following steps: step a)
Little Octopus is processed 1-5 minute under the pressure of 300-500MPa, then at 10-30MPa
Pressure under process 1-5 minute, then in pressure treatment 8-16 minute of 0.1-0.4MPa,
After in pressure treatment 1-5 minute of 0.05-0.08MPa；Step b) under the effect of ultrasound wave,
Little Octopus after step a being processed mixes with baste, pickles, and ultrasonic power is
15-20kHz, ultrasonic intensity is 2-8W/cm2, described baste include high fructose syrup, soy sauce,
Sal, monosodium glutamate, maltose, Rhizoma Zingiberis Recens, Fructus Lycopersici esculenti juice, scallop powder, natural pigment and water.With existing
Technology is had to compare, on the one hand, little Octopus is processed under supertension, high pressure and low pressure by the present invention,
Make the organization softening of little Octopus, thus the coloring of the least Octopus；On the other hand, the present invention
Being mixed with baste by little Octopus under the effect of ultrasound wave, the effect of ultrasound wave is to a certain extent
Soften the tissue of little Octopus, the absorption to pigment of the least Octopus, thus be advantageously implemented little
The uniform coloring of Octopus, inside and outside unanimously.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment to the preferred embodiment of the invention
It is described, but it is to be understood that these describe simply as further illustrating inventive feature
With advantage rather than limiting to the claimed invention.
The embodiment of the invention discloses the method for salting of a kind of little Octopus, comprise the following steps: step
Suddenly a) little Octopus is processed 1-5 minute under the pressure of 300-500MPa, then at 10-30
Process under the pressure of MPa 1-5 minute, under the pressure of 0.1-0.4MPa, then process 8-16
Minute, finally process 1-5 minute under the pressure of 0.05-0.08MPa；Step b) is ultrasonic
Under the effect of ripple, the little Octopus after step a being processed mixes with baste, pickles, ultrasound wave
Power is 15-20kHz, and ultrasonic intensity is 2-8W/cm2, described baste includes high fructose syrup
Slurry, soy sauce, Sal, monosodium glutamate, maltose, Rhizoma Zingiberis Recens, Fructus Lycopersici esculenti juice, scallop powder, natural pigment
And water, described natural pigment includes annatto pigment, cochineal red pigment and monascus red pigment
In one or more.
Preferably, present invention additionally comprises the pretreatment of little Octopus: choose fresh little chapter
Fish, body surface smooth, bright and lustrous, place after death gills, and cleans surface and peduncle position
Dirt silt, between mesh and mesh, otch is to the position of tooth.
After little Octopus is carried out, little Octopus is carried out successively under superpressure, high pressure and low pressure
Process.Wherein, the time that little Octopus processes under the pressure of 300-500MPa is preferably 2-4
Minute；The time that little Octopus processes under the pressure of 10-30MPa is preferably 3-5 minute；Little
The time that Octopus processes under the pressure of 0.1-0.4MPa is preferably 10-15 minute；Little Octopus exists
The time processed under the pressure of 0.05-0.08MPa is preferably 1-3 minute.
The present invention utilizes the supertension of 300-500MPa to process little Octopus, and described pressure is excellent
Elect 340-460MPa as, more preferably 380-420MPa, effectively cut down little Octopus internal microorganism.
Ultra high pressure treatment has the most fresh-keeping and antioxidant effect, and meanwhile, ultra high pressure treatment can also change
Diminish Octopus internal muscular organizational structure, softens little Octopus tissue, is conducive to coloring.
Then, being processed under the pressure of 10-30MPa by little Octopus, described pressure is preferably
15-25MPa, more preferably 18-23MPa.Then, by little Octopus at the pressure of 0.1-0.4MPa
Lower process, described pressure is preferably 0.2-0.4MPa, and more preferably 0.2-0.3MPa. is last, will
Little Octopus processes under the pressure of 0.05-0.08MPa, and described pressure is preferably 0.05-0.06MPa.
Little Octopus is processed under supertension, high pressure and low pressure by the present invention successively, makes little Octopus tissue soft
Change, the coloring of the least Octopus, thus in little Octopus, extrinsic color is consistent.
In step b, described baste preferably includes following component: high fructose syrup 10-30 weight
Part, soy sauce 10-30 weight portion, Sal 10-30 weight portion, monosodium glutamate 10-30 weight portion, wheat
Bud sugar 10-30 weight portion, Rhizoma Zingiberis Recens 10-30 weight portion, Fructus Lycopersici esculenti juice 10-30 weight portion, scallop
Powder 10-30 weight portion, natural pigment 10-30 weight portion, water 40-70 weight portion.
Scallop powder is to be extracted or infusion extraction by gentle biological enzymolysis, then with fresh scallop meat
Concentrate, formed after spray drying, remain the local flavor of natural scallop, flavour and nutritional labeling,
Protein content is high, rich in multiple protein, polypeptide and aminoacid.Meat flavour is mellow, and meat is aromatic strongly fragrant,
The scallop meat taste and aroma that food is unique can be given in food.The present invention is in baste
Add scallop powder, on the one hand improve the mouthfeel of the little Octopus pickled, on the other hand, be conducive to
The diffusion inside of little Octopus in natural pigment.
The natural pigment that the present invention uses includes annatto pigment, cochineal red pigment and Monas cuspurpureus Went
One or more in redness.The natural pigment used except above-mentioned several in addition to, also have preferably
Including curcumin, beet red pigment and the carotenoid such as capsicum red pigment, carotene
Class pigment.In the present invention, using annatto pigment, cochineal red pigment and Monas cuspurpureus Went red
During one or more in the middle of element, it is possible to prevent the generation of speckle and mottle, it is achieved little Octopus
Uniform coloring.
In step b, ultrasonic power is preferably 18-20kHz, more preferably 19-20kHz；Super
Intensity of acoustic wave is preferably 3-6W/cm2, more preferably 3-5W/cm2.The present invention is at ultrasound wave
Under effect, little Octopus is mixed with baste, soften the tissue of little Octopus to a certain extent, favorably
In the absorption to pigment of the little Octopus, thus it is advantageously implemented the uniform coloring of little Octopus, inside and outside one
Cause.
Preferably, described little Octopus is preferably 4-10:3 with the weight ratio of baste,
More preferably 5-8:3.Salting period is preferably 20-40 hour, more preferably 25-35 hour；
Pickle temperature and be preferably 2-6 DEG C, more preferably 3-5 DEG C.
Can be seen that from above scheme, on the one hand, the present invention by little Octopus at supertension, high pressure
Process with under low pressure, make the organization softening of little Octopus, thus the coloring of the least Octopus；Separately
On the one hand, little Octopus is mixed under the effect of ultrasound wave by the present invention with baste, ultrasound wave
Effect softens the tissue of little Octopus to a certain extent, the absorption to pigment of the least Octopus, from
And be advantageously implemented the uniform coloring of little Octopus, inside and outside unanimously.
In order to be further appreciated by the present invention, the technical side present invention provided below in conjunction with embodiment
Case is described in detail, and protection scope of the present invention is not limited by the following examples.
The raw material that the embodiment of the present invention uses is commercial.
Embodiment 1
1, choosing the fresh Octopus of weight 1kg, body surface smooth, bright and lustrous, place after death goes
Except internal organs, and cleaning surface and peduncle position dirt silt, between mesh and mesh, otch is to tooth
Position；
2, the Octopus after cleaning processes 2 minutes, then 20 under the pressure of 400MPa
Process under the pressure of MPa 2 minutes, then in the pressure treatment 10 minutes of 0.3MPa, finally
In the pressure treatment 1 minute of 0.08MPa,
3, ultrasonic Treatment: Octopus step 2 obtained carries out ultrasonic Treatment, ultrasound wave
Power is 18kHz, and ultrasonic intensity is 4W/cm2；
4, by following weight portion weigh each raw material carry out prepare baste: high fructose syrup 20 weight
Amount part, soy sauce 15 weight portion, Sal 3 weight portion, monosodium glutamate 1 weight portion, maltose 1 weight
Amount part, Rhizoma Zingiberis Recens 1 weight portion, Fructus Lycopersici esculenti juice 2 weight portion, scallop powder 2 weight portion, cochineal
Red pigment 1 weight portion, the water of surplus；
5, the Octopus after ultrasonic Treatment is mixed with baste, pickle, after cleaning
At the bottom of Octopus and seasoning, the weight ratio of liquid is 5:3, and salting period is 30 hours, pickles temperature and is
4 DEG C, and be sufficiently stirred for every 2 hours needs.
Embodiment 2
1, choosing the fresh Octopus of weight 1kg, body surface smooth, bright and lustrous, place after death goes
Except internal organs, and cleaning surface and peduncle position dirt silt, between mesh and mesh, otch is to tooth
Position；
2, the Octopus after cleaning processes 2 minutes, then 10 under the pressure of 300MPa
Process under the pressure of MPa 2 minutes, then in the pressure treatment 10 minutes of 0.4MPa, finally
In the pressure treatment 1 minute of 0.05MPa,
3, ultrasonic Treatment: Octopus step 2 obtained carries out ultrasonic Treatment, ultrasound wave
Power is 15kHz, and ultrasonic intensity is 8W/cm2；
4, by following weight portion weigh each raw material carry out prepare baste: high fructose syrup 20 weight
Amount part, soy sauce 15 weight portion, Sal 3 weight portion, monosodium glutamate 1 weight portion, maltose 1 weight
Amount part, Rhizoma Zingiberis Recens 1 weight portion, Fructus Lycopersici esculenti juice 2 weight portion, scallop powder 2 weight portion, cochineal
Red pigment 1 weight portion, the water of surplus；
5, the Octopus after ultrasonic Treatment is mixed with baste, pickle, after cleaning
At the bottom of Octopus and seasoning, the weight ratio of liquid is 5:3, and salting period is 30 hours, pickles temperature and is
4 DEG C, and be sufficiently stirred for every 2 hours needs.
Embodiment 3
1, choosing the fresh Octopus of weight 1kg, body surface smooth, bright and lustrous, place after death goes
Except internal organs, and cleaning surface and peduncle position dirt silt, between mesh and mesh, otch is to tooth
Position；
2, the Octopus after cleaning processes 2 minutes, then 30 under the pressure of 500MPa
Process under the pressure of MPa 2 minutes, then in the pressure treatment 10 minutes of 0.1MPa, finally
In the pressure treatment 1 minute of 0.06MPa,
3, ultrasonic Treatment: Octopus step 2 obtained carries out ultrasonic Treatment, ultrasound wave
Power is 20kHz, and ultrasonic intensity is 2W/cm2；
4, by following weight portion weigh each raw material carry out prepare baste: high fructose syrup 20 weight
Amount part, soy sauce 15 weight portion, Sal 3 weight portion, monosodium glutamate 1 weight portion, maltose 1 weight
Amount part, Rhizoma Zingiberis Recens 1 weight portion, Fructus Lycopersici esculenti juice 2 weight portion, scallop powder 2 weight portion, cochineal
Red pigment 1 weight portion, the water of surplus；
5, the Octopus after ultrasonic Treatment is mixed with baste, pickle, after cleaning
At the bottom of Octopus and seasoning, the weight ratio of liquid is 5:3, and salting period is 30 hours, pickles temperature and is
4 DEG C, and be sufficiently stirred for every 2 hours needs.
Embodiment 4
The little Octopus respectively embodiment 1-3 pickled, little Octopus uniform coloring, inside and outside unanimously,
Quality better.
Respectively in Suzhou, Chengdu, Xiamen, Shenyang, each random investigation 100 in city, 5, Beijing
People, the mouthfeel of the little Octopus that embodiment 1 is pickled and color and luster carry out scoring evaluate: the most very
Liking being 5 points, liking being 4 points, generally 3 points, not liking is 2 points, does not extremely like
It it is 1 point.Statistical result is, in 100 people in Suzhou, 91% likes or extremely likes institute
State the mouthfeel of the little Octopus pickled, 94% think described in inside and outside the color and luster of little Octopus pickled uniformly；
In 100 people in Chengdu, 93% like or extremely like described in the mouthfeel of little Octopus pickled,
93% think described in inside and outside the color and luster of little Octopus pickled uniformly；In 100 people in Xiamen,
94% like or extremely like described in the mouthfeel of little Octopus pickled, 94% think described in pickle
Inside and outside the color and luster of little Octopus uniformly；In 100 people in Shenyang, 93% likes or extremely likes institute
State the mouthfeel of the little Octopus pickled, 93% think described in inside and outside the color and luster of little Octopus pickled uniformly；
In Pekinese 100 people, 94% like or extremely like described in the mouthfeel of little Octopus pickled,
94% think described in inside and outside the color and luster of little Octopus pickled uniformly.
The explanation of above example is only intended to help to understand that the method for the present invention and core thereof are thought
Think.It should be pointed out that, for those skilled in the art, without departing from this
On the premise of bright principle, it is also possible to the present invention is carried out some improvement and modification, these improve and
Modify in the protection domain also falling into the claims in the present invention.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of
Or the use present invention.Those skilled in the art are come by the multiple amendment to these embodiments
Saying and will be apparent from, generic principles defined herein can be without departing from the present invention's
In the case of spirit or scope, realize in other embodiments.Therefore, the present invention will not be by
It is limited to the embodiments shown herein, and is to fit to and principles disclosed herein and new
The widest scope that grain husk feature is consistent.
Claims (10)
1. the method for salting of a little Octopus, it is characterised in that comprise the following steps:
Little Octopus is processed 1-5 minute under the pressure of 300-500MPa by step a), then exists
Process under the pressure of 10-30MPa 1-5 minute, then process under the pressure of 0.1-0.4MPa
8-16 minute, finally process 1-5 minute under the pressure of 0.05-0.08MPa；
Step b) is under the effect of ultrasound wave, by the little Octopus after the process of step a and baste
Mixing, pickles, and ultrasonic power is 15-20kHz, and ultrasonic intensity is 2-8W/cm2, institute
State baste include high fructose syrup, soy sauce, Sal, monosodium glutamate, maltose, Rhizoma Zingiberis Recens, Fructus Lycopersici esculenti juice,
Scallop powder, natural pigment and water, described natural pigment includes annatto pigment, alkermes
One or more in pigment and monascus red pigment.
Method for salting the most according to claim 1, it is characterised in that also include little chapter
The pretreatment of fish:
Choosing fresh little Octopus, body surface smooth, bright and lustrous, place after death gills, and
Cleaning surface and peduncle position dirt silt, between mesh and mesh, otch is to the position of tooth.
Method for salting the most according to claim 1, it is characterised in that in step a is little
The time that Octopus processes under the pressure of 300-500MPa is 2-4 minute.
Method for salting the most according to claim 1, it is characterised in that in step a is little
The time that Octopus processes under the pressure of 10-30MPa is 3-5 minute.
Method for salting the most according to claim 1, it is characterised in that in step a is little
The time that Octopus processes under the pressure of 0.1-0.4MPa is 10-15 minute.
Method for salting the most according to claim 1, it is characterised in that in step a is little
The time that Octopus processes under the pressure of 0.05-0.08MPa is 1-3 minute.
Method for salting the most according to claim 1, it is characterised in that described baste bag
Include following component:
High fructose syrup 10-30 weight portion, soy sauce 10-30 weight portion, Sal 10-30 weight portion,
Monosodium glutamate 10-30 weight portion, maltose 10-30 weight portion, Rhizoma Zingiberis Recens 10-30 weight portion, Fructus Lycopersici esculenti
Juice 10-30 weight portion, scallop powder 10-30 weight portion, natural pigment 10-30 weight portion, water
40-70 weight portion.
Method for salting the most according to claim 1, it is characterised in that ultrasonic power is
18-20kHz。
Method for salting the most according to claim 1, it is characterised in that ultrasonic intensity is
3-6W/cm2。
Method for salting the most according to claim 1, it is characterised in that salting period is
20-40 hour, pickle temperature and be 2-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382231.2A CN105876682A (en) | 2016-06-01 | 2016-06-01 | Small octopus salting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382231.2A CN105876682A (en) | 2016-06-01 | 2016-06-01 | Small octopus salting method |
Publications (1)
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| CN105876682A true CN105876682A (en) | 2016-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610382231.2A Pending CN105876682A (en) | 2016-06-01 | 2016-06-01 | Small octopus salting method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307126A (en) * | 2017-08-10 | 2017-11-03 | 湖南源绿科技有限公司 | One kind fills out instant tea bud of core and preparation method thereof |
| CN108697107A (en) * | 2015-12-18 | 2018-10-23 | 阿克蒂克Ip投资公司 | The method for preparing fishery -ies product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999694A (en) * | 2009-09-02 | 2011-04-06 | 青岛农业大学 | Method for quickening sousing of raw meat by adopting ultrasonic treatment |
| CN103919180A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Processing technology for pickling Chinese small octopus |
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2016
- 2016-06-01 CN CN201610382231.2A patent/CN105876682A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999694A (en) * | 2009-09-02 | 2011-04-06 | 青岛农业大学 | Method for quickening sousing of raw meat by adopting ultrasonic treatment |
| CN103919180A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Processing technology for pickling Chinese small octopus |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108697107A (en) * | 2015-12-18 | 2018-10-23 | 阿克蒂克Ip投资公司 | The method for preparing fishery -ies product |
| CN107307126A (en) * | 2017-08-10 | 2017-11-03 | 湖南源绿科技有限公司 | One kind fills out instant tea bud of core and preparation method thereof |
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