CN106259822A - A kind of squid processing technique - Google Patents
A kind of squid processing technique Download PDFInfo
- Publication number
- CN106259822A CN106259822A CN201610689929.9A CN201610689929A CN106259822A CN 106259822 A CN106259822 A CN 106259822A CN 201610689929 A CN201610689929 A CN 201610689929A CN 106259822 A CN106259822 A CN 106259822A
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- CN
- China
- Prior art keywords
- squid
- carry out
- processed
- qualified
- processing
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The open a kind of squid processing technique of the present invention, comprises the steps: that squid is cleaned up by (1), then inserts immersion 1h in the ethanol of 80%；(2) again squid is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out drying and processing；(3) squid after step (2) being processed is forced into 350MPa, pressurize 10min；(4) squid after step (3) being processed uses nano-TiO2 film to carry out parcel illumination, and light application time is no less than 3h；(5) squid after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, and the squid qualified for detection enters next step；(6) the qualified squid obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Description
Technical field
The present invention relates to marine products processing technical field, particularly relate to a kind of squid processing technique.
Background technology
Seafood is one of indispensable cuisines on many Domestic dining tables, and fresh marine product mainly experienced by and fishes for, adds
The link such as work, transport, can guarantee the quality, fresh-keeping entrance consumption market.The same with other major part industries domestic, the sea of China
Product processing industry is also faced with the difficult situation of " extensive production, low technical content ", causes the marine product processed protecting
Taste bad under conditions of the prolongation of matter phase, and easily (when certain sheet marine site is polluted, polluting ring for a long time rich in heavy metal
Live under border, easily the harmful substances such as heavy metal are enriched in marine product body).
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of squid processing work
Skill, it is characterised in that comprise the steps:
(1) squid is cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again squid is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out
Drying and processing；
(3) squid after step (2) being processed is forced into 350MPa, pressurize 10min；
(4) squid after step (3) being processed uses nano-TiO2 film to carry out parcel illumination, and light application time is no less than 3h；
(5) squid after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, closes for detection
The squid of lattice enters next step；
(6) the qualified squid obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Beneficial effect:
A kind of squid processing technique disclosed by the invention, it is possible to the squid preferably solving to process under prior art is being guaranteed the quality
Taste bad under conditions of phase prolongation, and easily rich in the problem of heavy metal；Use this processes squid safety nothing out
Poison, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of squid processing technique, comprises the steps:
(1) squid is cleaned up, then insert immersion 1h in the ethanol of 80%.Fishy smell on such removable squid and oils and fats,
Do not affect mouthfeel.It is processed as, finds that the oils and fats of squid can reduce 50% than not processing.
(2) again squid is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then
Carry out drying and processing.Being processed as, antibacterial can reduce more than 80%.
(3) squid after step (2) being processed is forced into 350MPa, pressurize 10min；Being processed as, sterilizing is up to 95%
Above, can effectively extend the shelf-life (10-15d can be extended than traditional handicraft) of squid, and not affect mouthfeel.
(4) squid after step (3) being processed uses nano-TiO2 film to carry out parcel illumination, and light application time is no less than
3h.So, can effectively reduce the heavy metal in squid, after detection, heavy metal can reduce more than 65%, it is ensured that squid
Food consumption safety.
(5) squid after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for inspection
Survey qualified squid and enter next step.Use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, there is easy quick, nothing
Damage, the feature that accuracy is high, can improve the efficiency of the processing of squid.
(6) the qualified squid obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packet
Dress.
A kind of squid processing technique disclosed by the invention, it is possible to the squid preferably solving to process under prior art exists
Taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use this processes squid peace out
Atoxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (1)
1. a squid processing technique, it is characterised in that comprise the steps:
(1) squid is cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again squid is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out
Drying and processing；
(3) squid after step (2) being processed is forced into 350MPa, pressurize 10min；
(4) squid after step (3) being processed uses nano-TiO2 film to carry out parcel illumination, and light application time is no less than 3h；
(5) squid after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, closes for detection
The squid of lattice enters next step；
(6) the qualified squid obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689929.9A CN106259822A (en) | 2016-08-19 | 2016-08-19 | A kind of squid processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689929.9A CN106259822A (en) | 2016-08-19 | 2016-08-19 | A kind of squid processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259822A true CN106259822A (en) | 2017-01-04 |
Family
ID=57661438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689929.9A Pending CN106259822A (en) | 2016-08-19 | 2016-08-19 | A kind of squid processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259822A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946921A (en) * | 2010-08-14 | 2011-01-19 | 烟台优美食品有限公司 | Deep processing process for sleeve-fish |
| CN102715567A (en) * | 2012-06-29 | 2012-10-10 | 浙江大学舟山海洋研究中心 | Method for tenderizing muscles of squid carcass by ultra-high pressure |
| CN102948827A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked spicy squid |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
| CN104304407A (en) * | 2014-10-20 | 2015-01-28 | 烟台新大洋水产食品有限公司 | Initial marine processing method for ship-fished squid and special equipment thereof |
| CN104323340A (en) * | 2014-11-20 | 2015-02-04 | 青岛耀栋食品有限公司 | Production process of instant squid cakes |
| CN105815697A (en) * | 2015-12-07 | 2016-08-03 | 浙江海洋学院 | Processing technology for squid cake |
-
2016
- 2016-08-19 CN CN201610689929.9A patent/CN106259822A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
| CN101946921A (en) * | 2010-08-14 | 2011-01-19 | 烟台优美食品有限公司 | Deep processing process for sleeve-fish |
| CN102715567A (en) * | 2012-06-29 | 2012-10-10 | 浙江大学舟山海洋研究中心 | Method for tenderizing muscles of squid carcass by ultra-high pressure |
| CN102948827A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked spicy squid |
| CN104304407A (en) * | 2014-10-20 | 2015-01-28 | 烟台新大洋水产食品有限公司 | Initial marine processing method for ship-fished squid and special equipment thereof |
| CN104323340A (en) * | 2014-11-20 | 2015-02-04 | 青岛耀栋食品有限公司 | Production process of instant squid cakes |
| CN105815697A (en) * | 2015-12-07 | 2016-08-03 | 浙江海洋学院 | Processing technology for squid cake |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |