CN106473030A - A kind of processing technique of squid loop - Google Patents
A kind of processing technique of squid loop Download PDFInfo
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- CN106473030A CN106473030A CN201510535726.XA CN201510535726A CN106473030A CN 106473030 A CN106473030 A CN 106473030A CN 201510535726 A CN201510535726 A CN 201510535726A CN 106473030 A CN106473030 A CN 106473030A
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- squid loop
- squid
- starching
- loop
- setting
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Abstract
The invention discloses a kind of processing technique of squid loop, through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, complete the processing of squid loop, concretely comprise the following steps：Select the squid of 150g；Put naturally to thaw at room temperature, thawing time is 24 hours；It is fabricated to squid loop, a diameter of 3 5cm of squid loop, the width of squid loop is 0.8 1cm；Squid loop is put into blanching in boiling water, setting, blanching time 1 2min, then take out, put into cooling in frozen water；In the uniform starching in squid loop surface, squid loop is coated completely；Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, quick freezing temperature is subzero 20 degrees Celsius；Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.It is an advantage of the current invention that：The present invention to maintain the freshness of squid loop by way of wrapping up in attached slurry and quick-freezing, and simultaneously simple to operate, configuration equipment is few, profile can people, may insure not running off of nutritive value when edible, simultaneously health.
Description
Technical field
The present invention relates to seafood deep process technology field is and in particular to a kind of processing work of squid loop
Skill.
Background technology
With Chinese reform and opening-up, the diet in a lot of wests also gradually incorporates our life, western fast food industry rapidly emerges in China, bread, hamburger, chips and fried chicken wing are accepted gradually by youngster, but, the meat fat content of these high temperature fryings is higher, conflicted by a lot of young woman, seafood gradually occupies market in recent years, fat content is low, tasty mouthfeel and liked by vast youth, but the existing squid in market mostly contains excessive preservative, additive etc. thus endangering the body of people.
Content of the invention
Present invention aims to the deficiencies in the prior art, now provide a kind of delicious flavour, the processing technique of nutritious, non-additive squid loop.
For achieving the above object, the technical scheme is that：A kind of processing technique of squid loop, its innovative point is：Through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, complete the processing technique of squid loop, comprise the following steps that：
（1）Select raw material：Select the squid of 150g；
（2）Thaw：Put naturally to thaw at room temperature, thawing time is 24 hours；
（3）Cut circle：It is fabricated to squid loop, a diameter of 3-5cm of described squid loop, the width of squid loop is 0.8-1cm；
（4）Setting：Squid loop is put into blanching in boiling water, setting, described blanching time 1-2min, then take out, put into cooling in frozen water；
（5）Starching：In the uniform starching in squid loop surface, squid loop is coated completely；
（6）Sabot：Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, described quick freezing temperature is subzero 20 degrees Celsius；
（7）Storage：Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.
Further, the paste composition in described slashing step is flour, starch, milk powder, salt and white sugar, and the mass ratio of described flour, starch, milk powder, salt and white sugar is 65:10:10:7:8.
Beneficial effects of the present invention are as follows：The present invention to maintain the freshness of squid loop by way of wrapping up in attached slurry and quick-freezing, and simultaneously simple to operate, configuration equipment is few, profile can people, may insure not running off of nutritive value when edible, simultaneously health.
Specific embodiment
Hereinafter embodiments of the present invention are illustrated by particular specific embodiment, those skilled in the art the content disclosed by this specification can understand other advantages and effect of the present invention easily.
Embodiment 1
A kind of processing technique of squid loop, through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, completes the processing technique of squid loop, comprises the following steps that：
（1）Select raw material：Select the squid of 150g；
（2）Thaw：Put naturally to thaw at room temperature, thawing time is 24 hours；
（3）Cut circle：It is fabricated to squid loop, a diameter of 3cm of squid loop, the width of squid loop is 0.8cm；
（4）Setting：Squid loop is put into blanching in boiling water, setting, blanching time 1min, then take out, put into cooling in frozen water；
（5）Starching：In the uniform starching in squid loop surface, squid loop is coated completely；
（6）Sabot：Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, quick freezing temperature is subzero 20 degrees Celsius；
（7）Storage：Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.
Paste composition in slashing step is flour, starch, milk powder, salt and white sugar, and the mass ratio of flour, starch, milk powder, salt and white sugar is 65:10:10:7:8.
Embodiment 2
A kind of processing technique of squid loop, through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, completes the processing technique of squid loop, comprises the following steps that：
（1）Select raw material：Select the squid of 150g；
（2）Thaw：Put naturally to thaw at room temperature, thawing time is 24 hours；
（3）Cut circle：It is fabricated to squid loop, a diameter of 5cm of squid loop, the width of squid loop is 1cm；
（4）Setting：Squid loop is put into blanching in boiling water, setting, blanching time 2min, then take out, put into cooling in frozen water；
（5）Starching：In the uniform starching in squid loop surface, squid loop is coated completely；
（6）Sabot：Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, quick freezing temperature is subzero 20 degrees Celsius；
（7）Storage：Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.
Paste composition in slashing step is flour, starch, milk powder, salt and white sugar, and the mass ratio of flour, starch, milk powder, salt and white sugar is 65:10:10:7:8.
Embodiment 3
A kind of processing technique of squid loop, through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, completes the processing technique of squid loop, comprises the following steps that：
（1）Select raw material：Select the squid of 150g；
（2）Thaw：Put naturally to thaw at room temperature, thawing time is 24 hours；
（3）Cut circle：It is fabricated to squid loop, a diameter of 4cm of squid loop, the width of squid loop is 0.9cm；
（4）Setting：Squid loop is put into blanching in boiling water, setting, blanching time 1.5min, then take out, put into cooling in frozen water；
（5）Starching：In the uniform starching in squid loop surface, squid loop is coated completely；
（6）Sabot：Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, quick freezing temperature is subzero 20 degrees Celsius；
（7）Storage：Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.
Paste composition in slashing step is flour, starch, milk powder, salt and white sugar, and the mass ratio of flour, starch, milk powder, salt and white sugar is 65:10:10:7:8.
The present invention to maintain the freshness of squid loop by way of wrapping up in attached slurry and quick-freezing, and simultaneously simple to operate, configuration equipment is few, profile can people, may insure not running off of nutritive value when edible, simultaneously health.
Above-described embodiment is presently preferred embodiments of the present invention; it is not the restriction to technical solution of the present invention; as long as the technical scheme that can realize on the basis of above-described embodiment without creative work, in the rights protection scope being regarded as fall into patent of the present invention.
Claims (2)
1. a kind of processing technique of squid loop it is characterised in that：Through selecting raw material, thawing, cut circle, setting, starching, sabot and storage step, complete the processing technique of squid loop, comprise the following steps that：
（1）Select raw material：Select the squid of 150g；
（2）Thaw：Put naturally to thaw at room temperature, thawing time is 24 hours；
（3）Cut circle：It is fabricated to squid loop, a diameter of 3-5cm of described squid loop, the width of squid loop is 0.8-1cm；
（4）Setting：Squid loop is put into blanching in boiling water, setting, described blanching time 1-2min, then take out, put into cooling in frozen water；
（5）Starching：In the uniform starching in squid loop surface, squid loop is coated completely；
（6）Sabot：Squid loop marshalling after starching is put in packing box, puts in quick freezing repository and freeze, described quick freezing temperature is subzero 20 degrees Celsius；
（7）Storage：Put into and in subzero 20 degrees Celsius of freezer, carry out fresh-keeping placement.
2. a kind of squid loop according to claim 1 processing technique it is characterised in that：Paste composition in described slashing step is flour, starch, milk powder, salt and white sugar, and the mass ratio of described flour, starch, milk powder, salt and white sugar is 65:10:10:7:8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510535726.XA CN106473030A (en) | 2015-08-28 | 2015-08-28 | A kind of processing technique of squid loop |
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| CN201510535726.XA CN106473030A (en) | 2015-08-28 | 2015-08-28 | A kind of processing technique of squid loop |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242480A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of squid loop and preparation method thereof |
| CN107455697A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of processing method for seasoning squid loop |
| CN107455445A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of squid ring processing method of long range fishing squid |
| CN108124947A (en) * | 2017-12-04 | 2018-06-08 | 安徽富煌三珍食品集团有限公司 | A kind of silverfish freezing method and freezing silverfish |
| CN113854343A (en) * | 2021-08-13 | 2021-12-31 | 福清市龙华水产食品有限公司 | Processing technology of single frozen raw bread south American squid |
-
2015
- 2015-08-28 CN CN201510535726.XA patent/CN106473030A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242480A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of squid loop and preparation method thereof |
| CN107455697A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of processing method for seasoning squid loop |
| CN107455445A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of squid ring processing method of long range fishing squid |
| CN108124947A (en) * | 2017-12-04 | 2018-06-08 | 安徽富煌三珍食品集团有限公司 | A kind of silverfish freezing method and freezing silverfish |
| CN113854343A (en) * | 2021-08-13 | 2021-12-31 | 福清市龙华水产食品有限公司 | Processing technology of single frozen raw bread south American squid |
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Application publication date: 20170308 |
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