CN106235095A - Cuttlefish meat explodes the manufacture method of volume - Google Patents
Cuttlefish meat explodes the manufacture method of volume Download PDFInfo
- Publication number
- CN106235095A CN106235095A CN201610617325.3A CN201610617325A CN106235095A CN 106235095 A CN106235095 A CN 106235095A CN 201610617325 A CN201610617325 A CN 201610617325A CN 106235095 A CN106235095 A CN 106235095A
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- Prior art keywords
- volume
- cuttlefish
- fried
- meat
- cuttlefish meat
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of cuttlefish meat and explode the manufacture method of volume, specifically include following steps: provide fresh cuttlefish meat；Described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh；Composite granule is provided, and after described composite granule mix with water, carries out rubbing operation successively and rolling operates, obtain exploding and roll up skin；Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade；Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；Fried volume antibacterial is added, it is possible to make and obtain the shelf-life longer fried volume of cuttlefish meat in the fried volume of described cuttlefish meat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of cuttlefish meat and explode the manufacture method of volume.
Background technology
Fried roulade is as one of favorite instant food of people, and it is tender and delicious aromatic unique mouth in having outer Jiao
Sense, local flavor is original in style.
But, the processing technology of existing fried roulade, the most extensive simply, cause the making work using existing fried roulade
It is shorter that skill makes the fried roulade shelf-life obtained, and is unfavorable for long-term storage and transport.
Summary of the invention
Based on this, it is necessary to provide a kind of can making to obtain shelf-life longer cuttlefish meat and explode the manufacture method of volume.
A kind of cuttlefish meat explodes the manufacture method of volume, comprises the steps:
Fresh cuttlefish meat is provided；
Described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh；
Composite granule is provided, and after described composite granule mix with water, carries out successively rubbing operation and rolling operation, obtain
To fried volume skin；
Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade；
Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；
Fried volume antibacterial is added in the fried volume of described cuttlefish meat.
Wherein in an embodiment, described fried volume antibacterial is used and is sprayed at described cuttlefish meat and explodes the mode of volume and carry out
Described antibacterial process.
Wherein in an embodiment, at a temperature of 35 DEG C～45 DEG C, carry out described antibacterial process.
Wherein in an embodiment, described cuttlefish meat explodes the fried volume antibacterial of volume and includes trehalose.
Wherein in an embodiment, described cuttlefish meat explodes the fried volume antibacterial of volume and also includes DL-malic acid.
Wherein in an embodiment, described cuttlefish meat fried volume antibacterial also includes glycine.
Wherein in an embodiment, described parcel specifically includes following steps: is shakeout by described fried volume skin, takes appropriate
Described cuttlefish muddy flesh is placed at the medium position of described fried volume skin, then, by the side of described fried volume skin to described cuttlefish muddy flesh
Direction turnup, afterwards, by another lateral described cuttlefish muddy flesh direction turnup of described fried volume skin, and make the described fried volume of side
Skin fits in the described fried volume skin of opposite side, finally, the position that fried volume skin described in pressure holding is bonded to each other.
Above-mentioned cuttlefish meat explodes the manufacture method of volume as follows: provide fresh cuttlefish meat；Described cuttlefish meat is entered
Row chops filling operation, obtains cuttlefish muddy flesh；Composite granule is provided, and after described composite granule is mixed with water, rubs successively
Operation and rolling operate, and obtain fried volume skin；Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade；
Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；Fried volume antibacterial is added, it is possible to system in the fried volume of described cuttlefish meat
Make to obtain the fried volume of shelf-life longer cuttlefish meat.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps that the cuttlefish meat of an embodiment explodes the manufacture method of volume.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, a kind of cuttlefish meat explodes the manufacture method of volume, comprises the steps: to provide fresh cuttlefish meat；To described ink
The flesh of fish carries out chopping filling operation, obtains cuttlefish muddy flesh；Composite granule is provided, and after described composite granule is mixed with water, enters successively
Row rubs operation and rolling operates, and obtains fried volume skin；Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish
Roulade；Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；Fried volume antibacterial is added in the fried volume of described cuttlefish meat.
Such as, the cuttlefish meat of another embodiment explodes the manufacture method of volume, comprises the steps: to provide fresh cuttlefish
Meat；Described cuttlefish meat is guaranteed the quality process；Described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh；To described cuttlefish
Muddy flesh adds fried volume flavour enhancer；Composite granule is provided, and after being mixed with water by described composite granule, carries out successively rubbing operation
Operate with rolling, obtain fried volume skin；Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade；By institute
State cuttlefish roulade and carry out stifling operation；Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；To the fried volume of described cuttlefish meat
Middle addition fried volume antibacterial；Row packaging is involved in described cuttlefish meat is fried.
Such as, the cuttlefish meat of another embodiment explodes the manufacture method of volume, comprises the steps: S110: provide fresh
Cuttlefish meat；S120: process that described cuttlefish meat is guaranteed the quality；S130: described cuttlefish meat is chopped filling operation, obtains cuttlefish meat
Mud；S140: add fried volume flavour enhancer in described cuttlefish muddy flesh；S150: composite granule is provided, and by described composite granule and water
After mixing, carry out rubbing operation successively and rolling operates, obtain fried volume skin；S160: use described fried volume skin by described cuttlefish meat
Mud wraps up, and obtains cuttlefish roulade；S170: described cuttlefish roulade is carried out stifling operation；S180: the described ink after fumigating
Fish meat roll carries out fried, obtains the fried volume of cuttlefish meat；S190: add fried volume antibacterial in the fried volume of described cuttlefish meat；S200: to institute
State the fried row that involves in of cuttlefish meat to pack.
Explode the manufacture method of volume in order to further illustrate above-mentioned cuttlefish meat, such as, refer to Fig. 1, the present invention one embodiment party
The cuttlefish meat of formula explodes the manufacture method of volume, comprises the steps:
S110: fresh cuttlefish meat is provided.
By the cuttlefish meat that offer is fresh, e.g., cuttlefish sliced meat or cuttlefish cutlet, explode for obtaining cuttlefish meat for follow-up making
Volume, it is provided that raw material.
Explode the shelf-life of volume in order to extend cuttlefish meat, oppress by selecting fresh ink, improve the quality of ink fish material,
Thus reach to extend the purpose of the shelf-life that cuttlefish meat explodes volume.
S120: process that described cuttlefish meat is guaranteed the quality.
By process that described cuttlefish meat is guaranteed the quality, it is possible to reduce because described cuttlefish meat is preserving or occurring during transport
Rotten corruption problem occur.
In order to improve process that described cuttlefish meat is guaranteed the quality further, and reduce because described cuttlefish meat is preserving or transport
The problem of the rotten corruption that period occurs occurs, for improving the quality of described cuttlefish meat, such as, uses cuttlefish meat preservative pair
Described cuttlefish meat carries out process of guaranteeing the quality；And for example, use described cuttlefish meat preservative to carry out on the surface of described cuttlefish meat soaking or
Spraying treatment, reaches preservation and effect, in such manner, it is possible to improve process of guaranteeing the quality described cuttlefish meat further, and reduces because of institute
State cuttlefish meat and occur in the problem of the rotten corruption preserving or occurring during transport, for improving the quality of described cuttlefish meat.
In order to improve process that described cuttlefish meat is guaranteed the quality further, and reduce because described cuttlefish meat is preserving or transport
The problem of the rotten corruption that period occurs occurs, for improving the quality of described cuttlefish meat, such as, described cuttlefish meat preservative bag
Include each component of following mass parts: sodium benzoate 0.1 part～0.42 part, polylysine 0.15 part～0.22 part, glycine 2.2 parts
～3.2 parts, malic acid 0.2 part～0.6 part, lignin 0.5 part～1.1 parts, chitin 0.4 part～1.2 parts, vitamin C 0.12
Part～0.23 part, chitosan 0.05 part～0.16 part, sodium carbonate 0.2 part～0.55 part, stearic acid 0.14 part～0.33 part, oxidation
Ferrum 0.17 part～0.51 part, sorbic acid 0.5 part～1.5 parts, anthocyanidin 0.01 part～0.05 part, 0.01 part～0.04 part of Cera Flava and
75 parts～95 parts of water；And for example, described cuttlefish meat preservative includes each component of following mass parts: sodium benzoate 0.1 part～0.42
Part, polylysine 0.15 part～0.22 part, glycine 2.2 parts～3.2 parts, malic acid 0.2 part～0.6 part, lignin 0.5 part～
1.1 parts, chitin 0.4 part～1.2 parts, vitamin C 0.12 part～0.23 part, chitosan 0.05 part～0.16 part, sodium carbonate 0.2
Part～0.55 part, stearic acid 0.14 part～0.33 part, ferrum oxide 0.17 part～0.51 part, sorbic acid 0.5 part-1.5 parts, anthocyanidin
0.01 part～0.05 part, 0.01 part～0.04 part of Cera Flava, 0.2 part～0.6 part of Semen Myristicae acid potassium, α-aminoacid 0.02 part～
0.05 part, green vitriol 0.6 part～0.9 part, aluminium oxide 0.2 part～0.5 part, sorbitol 2 parts～5 parts and 75 parts of water～
95 parts.
Use the described cuttlefish meat preservative of the most each component, it is possible to improve place that described cuttlefish meat is guaranteed the quality further
Reason, and reducing because described cuttlefish meat occurs in the problem of rotten corruption preserved or occur during transport, is used for improving described
The quality of cuttlefish meat；When use lignin 0.5 part～1.1 parts, chitin 0.4 part～1.2 parts, chitosan 0.05 part～0.16,
When other component of 0.01 part～0.04 part of Cera Flava and 75 parts～95 parts of water and described cuttlefish meat preservative carries out compounding, it is possible to
The surface of described cuttlefish meat forms a barrier layer, and this described barrier layer can play obstruct harmful environmental factor to described cuttlefish meat
Destruction, and described cuttlefish meat can also be locked, play moulding effect, additionally, this barrier layer will not be to the product of described cuttlefish meat
Matter produces impact；When using polylysine 0.15 part～0.22 part, glycine 2.2 parts～3.2 parts, malic acid 0.2 part～0.6
Part, vitamin C 0.12 part～0.23 part, sodium carbonate 0.2 part～0.55 part, stearic acid 0.14 part～0.33 part, ferrum oxide 0.17
Part～0.51 part, sorbic acid 0.5 part～1.5 parts, anthocyanidin 0.01 part～0.05 part, 0.2 part～0.6 part of Semen Myristicae acid potassium, α-ammonia
Base isopropylformic acid. 0.02 part～0.05 part, green vitriol 0.6 part～0.9 part, aluminium oxide 0.2 part～0.5 part and sorbitol 2
Part～5 parts when carrying out compounding with other component of described cuttlefish meat preservative, it is possible to strengthen fungistatic effect, and described in can also keeping
The activity of cuttlefish meat, delays the deformation of described ink fish protein；And above-mentioned each component combines the described cuttlefish meat preservative obtained
Human body will not be produced toxic action, foodsafety is higher.
In order to improve process that described cuttlefish meat is guaranteed the quality further, and reduce because described cuttlefish meat is preserving or transport
The problem of the rotten corruption that period occurs occurs, for improving the quality of described cuttlefish meat, described cuttlefish meat preservative include as
Each component of lower mass parts: sodium benzoate 0.24 part～0.32 part, polylysine 0.18 part～0.21 part, glycine 2.6 parts～
2.8 parts, malic acid 0.3 part～0.5 part, lignin 0.7 part～0.9 part, chitin 0.7 part～1 part, vitamin C 0.18 part～
0.2 part, chitosan 0.12 part～0.14 part, sodium carbonate 0.36 part～0.41 part, stearic acid 0.22 part～0.25 part, ferrum oxide
0.31 part～0.35 part, sorbic acid 0.8 part-1 part, anthocyanidin 0.02 part～0.03 part, 0.02 part～0.03 part of Cera Flava, Semen Myristicae acid
0.4 part～0.5 part of potassium, α-aminoacid 0.03 part～0.04 part, green vitriol 0.7 part～0.8 part, aluminium oxide
0.3 part～0.4 part, sorbitol 3.2 parts～4.6 parts and 78 parts～81 parts of water, use the described cuttlefish meat of the most each component to guarantee the quality
Agent can extend the shelf-life of cuttlefish meat further, especially also can preferably extend the shelf-life of cuttlefish meat in the case of room temperature.
In order to improve process that described cuttlefish meat is guaranteed the quality further, and reduce because described cuttlefish meat is preserving or transport
The problem of the rotten corruption that period occurs occurs, for improving the quality of described cuttlefish meat, described cuttlefish meat preservative include as
Each component of lower mass parts: sodium benzoate 0.29 part, polylysine 0.2 part, glycine 2.7 parts, malic acid 0.4 part, lignin
0.8 part, chitin 0.9 part, vitamin C 0.19 part, chitosan 0.13 part, sodium carbonate 0.38 part, stearic acid 0.24 part, ferrum oxide
0.33 part, sorbic acid 0.9 part, anthocyanidin 0.03 part, 0.02 part of Cera Flava, 0.45 part of Semen Myristicae acid potassium, α-aminoacid 0.03 part,
Green vitriol 0.7 part, 0.3 part of part of aluminium oxide, sorbitol 3.6 parts and 79 parts of water, use the described ink of the most each component
Flesh of fish preservative can extend the shelf-life of cuttlefish meat further, especially also can preferably extend cuttlefish meat in the case of room temperature
Shelf-life.
S130: described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh.
Operate by described cuttlefish meat being chopped filling, it is possible to obtain exploding the cuttlefish meat of volume for the follow-up cuttlefish meat that makes
Mud, cuttlefish meat is presented in described cuttlefish muddy flesh, it is possible to preferably add to fried volume, and follow-up parcel behaviour
Make.
Such as, before described cuttlefish meat chops filling operation, also use sterilized water that described cuttlefish meat is carried out；
And for example, at a temperature of 30 DEG C～45 DEG C, use sterilized water that described cuttlefish meat is carried out, be used for destroying above-mentioned steps S120
Because adding described cuttlefish meat preservative, at the barrier layer that described cuttlefish meat surface is formed, it should be noted that above-mentioned cuttlefish meat is protected
Even if matter agent has residual, also the foodsafety of cuttlefish meat will not be produced impact.
S140: add fried volume flavour enhancer in described cuttlefish muddy flesh.
By adding fried volume flavour enhancer in described cuttlefish muddy flesh, by increasing capacitance it is possible to increase the nutritive value of described cuttlefish muddy flesh, and
Described cuttlefish muddy flesh can also be played the effect of moulding sizing, be more beneficial for follow-up parcel operation.
In order to improve the described fried volume flavour enhancer taste enhancing effects to described cuttlefish muddy flesh further, and the effect of moulding sizing
Really, such as, use described fried volume flavour enhancer that described cuttlefish muddy flesh is carried out immersion and pickle operation；And for example, behaviour is pickled in described immersion
The time made is 2.5 minutes～6.5 minutes；And for example, the time of operation is pickled in described immersion is 4.5 minutes～6 minutes；And for example,
It is 5.5 minutes that the time of operation is pickled in described immersion, so, it is possible to improve described fried volume flavour enhancer further to described cuttlefish meat
The taste enhancing effects of mud, and the effect of moulding sizing.
In order to improve the described fried volume flavour enhancer taste enhancing effects to described cuttlefish muddy flesh further, and the effect of moulding sizing
Really, such as, described cuttlefish meat explodes volume flavoring agent each component of containing following mass parts: Ovum Gallus domesticus album 1 part～10 parts, Folium Perillae 1 part～3
Part, Radix Bupleuri 1.1 parts～3.2 parts, Rhizoma Dioscoreae 0.5 part～1.5 parts, Rhizoma Polygonati 1.5 parts～2.4 parts, Radix Codonopsis 2 parts～2.6 parts, mushroom powder
2.2 parts～3.4 parts, Sal 4.5 parts～7.8 parts and Fructus Litchi vinegar 2 parts～2.8 parts；And for example, described cuttlefish meat fried volume flavoring agent contains
Each component of following mass parts: Ovum Gallus domesticus album 1 part～10 parts, Folium Perillae 1 part～3 parts, Radix Bupleuri 1.1 parts～3.2 parts, Rhizoma Dioscoreae 0.5 part～
1.5 parts, Rhizoma Polygonati 1.5 parts～2.4 parts, Radix Codonopsis 2 parts～2.6 parts, mushroom powder 2.2 parts～3.4 parts, Sal 4.5 parts～7.8 parts, litchi
Branch vinegar 2 parts～2.8 parts, Hesperidin 0.6 part～0.9 part, glutaminol 0.06 part～0.1 part, 1.7 parts～2.6 parts of Volvariella volvacea (Bull.Ex Franch.) Singer． powder,
Stevioside 0.02 part～0.06 part, acacia honey 1.8 parts～2.6 parts and high fructose syrup 2.1 parts～2.9 parts.
The described fried volume flavour enhancer using the most each component can improve described fried volume flavour enhancer further to described cuttlefish
The taste enhancing effects of muddy flesh, and the effect of moulding sizing；When using Ovum Gallus domesticus album 1 part～10 parts, Rhizoma Dioscoreae 0.5 part～1.5 parts and perfume
When 2.2 parts～3.4 parts of mushroom powder and described other each components of fried volume flavour enhancer carry out compounding, it is possible to described cuttlefish muddy flesh is played and moulds
The effect of shape sizing；When using Radix Codonopsis 2 parts～2.6 parts, Sal 4.5 parts～7.8 parts, Fructus Litchi vinegar 2 parts～2.8 parts, Hesperidin 0.6
Part～0.9 part, glutaminol 0.06 part～0.1 part, 1.7 parts～2.6 parts of Volvariella volvacea (Bull.Ex Franch.) Singer． powder, stevioside 0.02 part～0.06 part, ocean
When Chinese scholartree honey 1.8 parts～2.6 parts and high fructose syrup 2.1 parts～2.9 parts carry out compounding with described other each components of fried volume flavour enhancer, energy
Enough improve the property balanced in nutrition of described cuttlefish muddy flesh, and increase the fragrance matter that described cuttlefish muddy flesh contains, reach raising described
Cuttlefish meat explodes the effect of the taste and flavor of volume.
In order to improve the described fried volume flavour enhancer taste enhancing effects to described cuttlefish muddy flesh further, and the effect of moulding sizing
Really, described cuttlefish meat explodes volume flavoring agent each component of containing following mass parts: Ovum Gallus domesticus album 3 parts～7.5 parts, Folium Perillae 1.8 parts～2.2
Part, Radix Bupleuri 2.2 parts～2.6 parts, Rhizoma Dioscoreae 1.1 parts～1.3 parts, Rhizoma Polygonati 1.9 parts～2.2 parts, Radix Codonopsis 2.3 parts～2.5 parts, Hesperidin
0.7 part～0.8 part, glutaminol 0.07 part～0.9 part, mushroom powder 2.8 parts～3 parts, 2.1 parts～2.3 parts of Volvariella volvacea (Bull.Ex Franch.) Singer． powder, Flos Chrysanthemi
Glycosides 0.04 part～0.05 part, Fructus Litchi vinegar 2.3 parts～2.5 parts, Sal 5.2 parts～6.4 parts, acacia honey 2.1 parts～2.3 parts and fruit Portugal
2.4 parts～2.6 parts of syrup, uses the cuttlefish meat fried volume flavoring agent of as above component, it is possible to improve cuttlefish meat further and explode the product of volume
Matter.
In order to improve the described fried volume flavour enhancer taste enhancing effects to described cuttlefish muddy flesh further, and the effect of moulding sizing
Really, described cuttlefish meat explodes volume flavoring agent each component of containing following mass parts: Ovum Gallus domesticus album 6.8, Folium Perillae 2.1 parts, Radix Bupleuri 2.5 parts,
Rhizoma Dioscoreae 1.2 parts, Rhizoma Polygonati 2 parts, Radix Codonopsis 2.4 parts, Hesperidin 0.7 part, glutaminol 0.08 part, mushroom powder 2.9 parts, Volvariella volvacea (Bull.Ex Franch.) Singer． powder
2.2 parts, stevioside 0.04 part, Fructus Litchi vinegar 2.4 parts, Sal 5.8 parts, acacia honey 2.2 parts and high fructose syrup 2.5 parts, use as above
The cuttlefish meat of component fried volume flavoring agent, it is possible to improve cuttlefish meat further and explode the quality of volume.
S150: composite granule is provided, and after mix with water by described composite granule, carry out successively rubbing operation and rolling behaviour
Make, obtain fried volume skin.
After described composite granule is mixed with water, carry out rubbing operation successively and rolling operates, it is possible to obtain fried volume
Skin, the described fried volume skin obtained is for wrapping up described cuttlefish muddy flesh, and e.g., parcel uses fried volume flavour enhancer to carry out the ink of flavour enhancing operation
Fish meat puree.
Such as, in order to improve the elasticity of described fried volume skin, and the viscosity to described cuttlefish muddy flesh, such as, described compound
Powder body includes each component of following mass parts: gluten flour 35 parts～40 parts, glutinous rice flour 2 parts～4 parts, chest nut powder 1.1 parts～1.5
Part, Sorghum vulgare Pers. powder 0.7 part～1.2 parts and sweet potato starch 1.5 parts～8 parts.
Employing composite granule making as described in above-mentioned each component explodes volume skin as described in obtaining, and has higher elasticity and opens
Relaxation power, the problem being difficult to during follow-up parcel tear occur, additionally, use composite powder system as described in above-mentioned each component
The described fried volume skin making to obtain also has stronger viscosity to described cuttlefish muddy flesh, improves the convenience of follow-up parcel operation.
In order to optimize the proportioning of described composite granule and water, for improving the elasticity of described fried volume skin further and right
The viscosity of described cuttlefish muddy flesh, such as, described composite granule is (50～85) with the mass ratio of water: (1～1.5)；And for example, described
Composite granule is (65～75) with the mass ratio of water: (1.2～1.4)；And for example, described composite granule with the mass ratio of water is
74.5:1.3, so, it is possible the proportioning optimizing described composite granule with water, for improving the elasticity of described fried volume skin further,
And the viscosity to described cuttlefish muddy flesh.
Explode the quality of volume to improve cuttlefish meat, such as, the thickness of described fried volume skin is 2.5 millimeters～4.5 millimeters；Again
As, the thickness of described fried volume skin is 2.5 millimeters～3.5 millimeters；And for example, the thickness of described fried volume skin is 3.2 millimeters, so, energy
Enough improve cuttlefish meat and explode the quality of volume.
S160: use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade.
By using described fried volume skin to be wrapped up by described cuttlefish muddy flesh, it is possible to obtaining cuttlefish roulade, obtain is described
Cuttlefish roulade provides raw material for the fried volume of follow-up making described cuttlefish meat.
Such as, described parcel specifically includes following steps: shakeout by described fried volume skin, takes appropriate described cuttlefish muddy flesh and puts
At the medium position of described fried volume skin, then, by the side of described fried volume skin to the direction turnup of described cuttlefish muddy flesh, it
After, by another lateral described cuttlefish muddy flesh direction turnup of described fried volume skin, and make the described fried volume skin of side fit in another
The described fried volume skin of side, finally, the position that fried volume skin described in pressure holding is bonded to each other.
Such as, the coil structure generally circular in shape of described cuttlefish roulade, it is equipped with cuttlefish meat muddy flesh in it.
S170: described cuttlefish roulade is carried out stifling operation.
It is appreciated that to kill the antibacterial in described cuttlefish roulade, uses stifling operation and fry operations, but
If simple employing fry operations sterilizes, it is necessary to improve the fried degree of fry operations, it is possible to play bactericidal effect,
But, if fried degree is too high, described cuttlefish meat will be made to explode and to lick in crisp, be unfavorable for being formed the mouth of crisp outside tender inside
Sense, therefore, before carrying out fry operations, needs to fumigate described cuttlefish roulade, plays and kill in described cuttlefish roulade
The effect of antibacterial, play the effect extending the shelf-life that described cuttlefish meat explodes volume, meanwhile, it is capable to reduce follow-up fry operations
Degree, e.g., carries out the most fried by the described cuttlefish roulade after stifling, so, it is possible to guarantee described cuttlefish meat fried volume tool
There is the mouthfeel of crisp outside tender inside, and described in the high temperature that will not be fried, cuttlefish meat explodes the nutritional labeling in volume, it is achieved that simultaneously
Improve described cuttlefish meat and explode the effect of the nutrition of volume, mouthfeel and shelf-life.
Explode the shelf-life of volume in order to extend cuttlefish meat, described cuttlefish roulade is carried out stifling operation, it is possible to preferably remove
Cuttlefish meat explodes the microorganism in volume such that it is able to extends cuttlefish meat and explodes the shelf-life of volume, such as, uses the stifling mode of pressure cooker
Carrying out described stifling operation, and for example, the stifling operation of described pressure cooker is carried out at a temperature of 115 DEG C～123 DEG C, described pressure cooker
The time of stifling operation is 17 minutes～21 minutes, so, it is possible to extend cuttlefish meat and explodes the shelf-life of volume；And for example, described high pressure
The process conditions of the stifling operation of pot are: 118 DEG C～122 DEG C, 19 minutes～20 minutes, and for example, operation fumigated by described pressure cooker
Process conditions are: 120.5 DEG C, 19.5 minutes, it is possible to extend cuttlefish meat further and explode the shelf-life of volume.
In order to increase the fragrance matter of described cuttlefish roulade, such as, in described pressure cooker, place fumigant, be used for
When carrying out described stifling operation, the fragrance matter in the most described fumigant enters in described cuttlefish roulade, and then improves
The described cuttlefish meat that follow-up making obtains explodes the quality of volume, and such as, described fumigant includes 2 parts～3 parts of Pericarpium Zanthoxyli, 2.5 parts of Fructus Capsici
～3.5 parts, 2.1 parts～3.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 2.5 parts～3.5 parts of Fructus Foeniculi and anistree 2.5 parts～4.5 parts, use the most each component
When described fumigant can carry out described stifling operation so that flavor molecule enters in described cuttlefish roulade.
S180: carry out fried by the described cuttlefish roulade after stifling, obtains the fried volume of cuttlefish meat；
Explode the quality of volume in order to improve described cuttlefish meat, carry out fried by the described cuttlefish roulade after fumigating, obtain
The fried volume of cuttlefish meat, it is possible to increase cuttlefish meat explodes the quality of volume, increases fragrance, moreover it is possible to extend cuttlefish meat and explode the shelf-life of volume.
It is appreciated that common frying technological process, eats more and can produce some potential safety hazards, owing to being easy through high-temperature process
Produce acrylamide and/or nitrites material, unfavorable to health, and also common fried inkfish meat explodes volume and is easily difficult to disappear
Change, the most greasy, easily cause gastropathy, explode the potential safety hazard of volume in order to reduce fried inkfish meat, such as, described fried for vacuum
Fried, it is possible to significantly reduce acrylamide and/or nitrites material, favourable to health.
In order to reduce the harm of described human body, preferably protect described cuttlefish meat fried volume nutrient substance, and improve described
Cuttlefish meat explodes the shelf-life of volume, such as, uses the mode of vacuum frying to carry out described fry operations；And for example, described vacuum frying
Operating and perform under conditions of temperature is 90 DEG C～110 DEG C and vacuum is 78KPa～96KPa, the execution time is 5～9 minutes,
Compared with the most fried, under conditions of temperature is 90 DEG C～110 DEG C and vacuum is 78KPa～96KPa, perform vacuum frying
Operation, it is possible to significantly reduce acrylamide and/or nitrites material, favourable to health, additionally it is possible to reduce ink
Oil absorption in the fried volume of the flesh of fish, secondly, it is also possible to extend cuttlefish meat and explode the shelf-life of volume.
And for example, described vacuum frying operation is at the bar that temperature is 96 DEG C～103 DEG C and vacuum is 85KPa～90KPa
Performing under part, the execution time is 5～9 minutes, it is possible to reduce acrylamide and/or nitrites material further, to human body
Healthy favourable, additionally it is possible to reduce cuttlefish meat to explode the oil absorption in volume, secondly, it is also possible to extend cuttlefish meat and explode guaranteeing the quality of volume
Phase.
And for example, described vacuum frying operation is to perform, during execution under conditions of temperature is 98 DEG C and vacuum is 88KPa
Between be 6 minutes, it is possible to reduce further acrylamide and/or nitrites material, favourable to health, moreover it is possible to
Enough reduce cuttlefish meat and explode the oil absorption in volume, secondly, it is also possible to extend cuttlefish meat and explode the shelf-life of volume.
S190: add fried volume antibacterial in the fried volume of described cuttlefish meat；
By adding fried volume antibacterial in the fried volume of described cuttlefish meat, it is possible to explode the follow-up preservation of volume at described cuttlefish meat
In, play fungistatic effect, explode the shelf-life of volume for improving described cuttlefish meat further.
Such as, described fried volume antibacterial is used spraying or spreads upon described cuttlefish meat and explode the mode of volume and carry out described antibacterial
Process；And for example, at a temperature of 35 DEG C～45 DEG C, use to spray or spread upon described cuttlefish meat by described fried volume antibacterial and explode volume
Mode carries out described antibacterial process, i.e. at a temperature of 35 DEG C～45 DEG C, carries out described antibacterial process.
Exploding to improve described cuttlefish meat further the shelf-life of volume, such as, described cuttlefish meat explodes the fried volume antibacterial of volume
Each component including following mass parts: propolis 2 parts～3.5 parts, Semen Lini oil 20 parts～24 parts, sorbic acid 0.05 part～0.12
Part, DL-malic acid 0.2 part～0.5 part, polylysine 0.06 part～0.09 part, 0.02 part～0.05 part of fumaric acid one sodium and sea
Algae sugar 0.03 part～0.07 part；And for example, described cuttlefish meat explodes the fried volume antibacterial of volume and includes each component of following mass parts: propolis
2 parts～3.5 parts, Semen Lini oil 20 parts～24 parts, sorbic acid 0.05 part～0.12 part, DL-malic acid 0.2 part～0.5 part, poly-rely
Propylhomoserin 0.06 part～0.09 part, 0.02 part～0.05 part of fumaric acid one sodium, trehalose 0.03 part～0.07 part and glycine 0.03
Part～0.07 part, calcium propionate 0.01 part～0.05 part, sodium diacetate 0.01 part～0.05 part, sodium succinate 0.01 part～0.07
Part, sodium dehydroacetate 0.01 part～0.06 part, natamycin 0.02 part～0.05 part and 0.04 part of ASPARTIC ACID sodium～
0.07 part.
Cuttlefish meat as above is used to explode the fried volume antibacterial of volume, it is possible to preferably to extend cuttlefish meat and explode guaranteeing the quality of volume
Phase, especially fungistatic effect are the best, wherein, propolis 2 parts～3.5 parts, Semen Lini oil 20 parts～24 parts and chitosan 0.1 part～
0.3 part, it is possible in the fried volume of cuttlefish meat, form a kind of protecting film, substantially prolongs cuttlefish meat and explode the shelf-life of volume, additionally, honeybee
Glue, Semen Lini oil and chitosan are all extraordinary supplementarys, and energy human body is in the pink of condition, it is possible to promote cuttlefish meat and explode volume
Nutritive value, secondly, other component in propolis, Semen Lini oil and chitosan and cuttlefish meat explode the fried volume antibacterial of volume is combined
During use, preservation and effect is more preferable, it is possible to preferably extends cuttlefish meat and explodes the shelf-life of volume.
Exploding to improve described cuttlefish meat further the shelf-life of volume, such as, described cuttlefish meat explodes the fried volume antibacterial of volume
Each component including following mass parts: propolis 2.8 parts～3.1 parts, Semen Lini oil 22 parts～23 parts, sorbic acid 0.07 part～0.09
Part, DL-malic acid 0.32 part～0.35 part, polylysine 0.07 part～0.08 part, 0.03 part～0.04 part of fumaric acid one sodium, sea
Algae sugar 0.04 part～0.06 part, glycine 0.04 part～0.05 part, calcium propionate 0.03 part～0.04 part, sodium diacetate 0.02 part～
0.04 part, sodium succinate 0.03 part～0.05 part, sodium dehydroacetate 0.03 part～0.04 part, natamycin 0.02 part～0.03 part
With 0.05 part～0.06 part of ASPARTIC ACID sodium, cuttlefish meat as above is used to explode the fried volume antibacterial of volume, it is possible to enter one
Step extends cuttlefish meat and explodes the shelf-life of volume.
Exploding to improve described cuttlefish meat further the shelf-life of volume, such as, described cuttlefish meat explodes the fried volume antibacterial of volume
Each component including following mass parts: propolis 2.9 parts, Semen Lini oil 22.5 parts, sorbic acid 0.08 part, DL-malic acid 0.34 part,
Polylysine 0.07 part, 0.03 part of fumaric acid one sodium, trehalose 0.04 part, glycine 0.04 part, calcium propionate 0.03 part, diacetic acid
0.02 part of sodium, sodium succinate 0.03 part, sodium dehydroacetate 0.03 part, natamycin 0.02 part and ASPARTIC ACID sodium 0.05
Part, use cuttlefish meat as above to explode the fried volume antibacterial of volume, it is possible to extend cuttlefish meat further and explode the shelf-life of volume.
S200: involve in row packaging to described cuttlefish meat is fried.
Row packaging is involved in, it is possible to improve described cuttlefish meat further and explode the shelf-life of volume, be beneficial to by described cuttlefish meat is fried
Follow-up sale and transport.
Explode the shelf-life of volume in order to extend cuttlefish meat, by involving in row packaging to described cuttlefish meat is fried, reach to extend ink
The shelf-life of the fried volume of the flesh of fish, such as, use vacuum-packed mode to carry out described packaging operation, so, it is possible preferably to extend
Cuttlefish meat explodes the shelf-life of volume.
Being appreciated that vacuum packaging mode, the mode bled due to existence, vacuum packaging bag can extrude described cuttlefish meat and explode
Volume, the appearance exploding volume due to described cuttlefish meat is more crisp, so, can destroy described cuttlefish meat fried volume profile, in order to preferably protect
Hold cuttlefish meat fried volume profile, such as, use the mode of controlled atmospheric packing to carry out described packaging operation, for improving described cuttlefish meat
On the basis of the shelf-life of fried volume, additionally it is possible to preferably keep described cuttlefish meat to explode the profile of volume, improve aesthetic appearance.
Explode to improve described cuttlefish meat further the shelf-life of volume, and preferably keep described cuttlefish meat to explode outside volume
Shape, such as, the operation of described controlled atmospheric packing specifically includes following steps: provide controlled atmospheric packing bag；It is provided at fried for described cuttlefish meat
Inside described controlled atmospheric packing bag；In described controlled atmospheric packing bag, it is passed through protection gas, then, described controlled atmospheric packing bag is sealed；Its
Described in protect gas bag include O2+CO2+N2Combination gas, N2+CO2Combination gas and O2+CO2Combination gas in any one, so, energy
The gaseous environment enough making inside tend to slow down the breathing rate of antibacterial in described controlled atmospheric packing bag, suppression microorganism growth also
And stop the corruption of enzyme to prevent, it is possible to prevent the fried volume of cuttlefish meat from aspect generation Quality Downs such as physics, chemistry, biologies or slowing down
The speed of Quality Down, thus extend cuttlefish meat and explode the shelf-life of volume.
The shelf-life of volume is exploded, in order to extend the fried volume of cuttlefish meat by selecting suitable packaging material can have influence on cuttlefish meat
Shelf-life, such as, described controlled atmospheric packing operation in, described controlled atmospheric packing bag is polyethylene packaging bag, owing to polyethylene just has
Good sealing, it is possible to extend cuttlefish meat and explode the shelf-life of volume.And for example, in the operation of described controlled atmospheric packing, described controlled atmospheric packing
Bag is aluminium foil bag, it is possible to extends cuttlefish meat further and explodes the shelf-life of volume, rolls up relative to polyethylene packaging cuttlefish meat is fried, along with
The prolongation of storage time, explodes to cuttlefish meat with aluminium foil bag that to involve in the clump count growth that the cuttlefish meat after row pack explodes in volume the most slow
Slowly, with aluminium foil bag cuttlefish meat exploded and involve in row and pack and can extend prolongation cuttlefish meat further and explode the shelf-life of volume.
In controlled atmospheric packing, core technology is to filter out applicable cuttlefish meat to explode the optimal gas component that volume preserves, in order to relatively
Extending well cuttlefish meat to explode the shelf-life of volume, such as, the gas component being filled with in the operation of described controlled atmospheric packing is 75%CO2+
25%N2, it is possible to preferably extend cuttlefish meat and explode the shelf-life of volume, it should be noted that CO2Concentration less than 75% time, preserve
In cuttlefish meat explode shelf-life of volume and shorten along with successively decreasing of CO2 concentration, and work as CO2Concentration higher than 75% time, in preservation
Cuttlefish meat explode shelf-life of volume and can't extend along with the increase of CO2 concentration.
Above-mentioned cuttlefish meat explodes the manufacture method of volume as follows: S110: provide fresh cuttlefish meat；S120: to institute
State cuttlefish meat and carry out process of guaranteeing the quality；S130: described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh；S140: to described ink
Fish meat puree adds fried volume flavour enhancer；S150: composite granule is provided, and after described composite granule is mixed with water, carry out successively
Rub operation and rolling operates, obtain fried volume skin；S160: use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain
Cuttlefish roulade；S170: described cuttlefish roulade is carried out stifling operation；S180: the described cuttlefish roulade after stifling is carried out fried,
Obtain the fried volume of cuttlefish meat；S190: add fried volume antibacterial in the fried volume of described cuttlefish meat；S200: involve in described cuttlefish meat is fried
Row packaging, it is possible to make and obtain the fried volume of shelf-life longer cuttlefish meat.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. measurement unit, and in each reality
Executing in mode, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. a cuttlefish meat explodes the manufacture method of volume, it is characterised in that comprise the steps:
Fresh cuttlefish meat is provided；
Described cuttlefish meat is chopped filling operation, obtains cuttlefish muddy flesh；
Composite granule is provided, and after described composite granule mix with water, carries out successively rubbing operation and rolling operation, exploded
Volume skin；
Use described fried volume skin to be wrapped up by described cuttlefish muddy flesh, obtain cuttlefish roulade；
Described cuttlefish roulade is carried out fried, obtains the fried volume of cuttlefish meat；
Fried volume antibacterial is added in the fried volume of described cuttlefish meat.
Cuttlefish meat the most according to claim 1 explodes the manufacture method of volume, it is characterised in that used by described fried volume antibacterial
It is sprayed at described cuttlefish meat to explode the mode of volume and carry out described antibacterial process.
3. explode the manufacture method of volume according to the cuttlefish meat described in any one in claim 1 or 2, it is characterised in that at 35 DEG C
～at a temperature of 45 DEG C, carry out described antibacterial process.
Cuttlefish meat the most according to claim 1 explodes the manufacture method of volume, it is characterised in that described cuttlefish meat explodes the fried volume of volume
Antibacterial includes trehalose.
Cuttlefish meat the most according to claim 4 explodes the manufacture method of volume, it is characterised in that described cuttlefish meat explodes the fried volume of volume
Antibacterial also includes DL-malic acid.
Cuttlefish meat the most according to claim 5 explodes the manufacture method of volume, it is characterised in that described cuttlefish meat fried volume antibacterial
Also include glycine.
Cuttlefish meat the most according to claim 1 explodes the manufacture method of volume, it is characterised in that described parcel specifically includes as follows
Step: shakeout by described fried volume skin, takes appropriate described cuttlefish muddy flesh and is placed at the medium position of described fried volume skin, then, and will
The side of described fried volume skin is to the direction turnup of described cuttlefish muddy flesh, afterwards, by another lateral described cuttlefish of described fried volume skin
Muddy flesh direction turnup, and make the described fried volume skin of side fit in the described fried volume skin of opposite side, finally, fried volume skin described in pressure holding
Position bonded to each other.
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| CN1413508A (en) * | 2002-09-03 | 2003-04-30 | 姚儒英 | Method for making meat, fish mixed or non-mixed food and its product |
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| CN104172282A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Fish rolls and preparation method thereof |
| CN105661372A (en) * | 2016-02-02 | 2016-06-15 | 福建农林大学 | Instant shitake mushroom fish rolls and preparation method thereof |
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2016
- 2016-07-29 CN CN201610617325.3A patent/CN106235095A/en not_active Withdrawn
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|---|---|---|---|---|
| CN1413508A (en) * | 2002-09-03 | 2003-04-30 | 姚儒英 | Method for making meat, fish mixed or non-mixed food and its product |
| CN102125072A (en) * | 2011-01-12 | 2011-07-20 | 李民健 | Nutrient noodle and preparation method thereof |
| CN104172282A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Fish rolls and preparation method thereof |
| CN105661372A (en) * | 2016-02-02 | 2016-06-15 | 福建农林大学 | Instant shitake mushroom fish rolls and preparation method thereof |
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Application publication date: 20161221 |