CN106942653A - A kind of method of tenderization squid meat - Google Patents
A kind of method of tenderization squid meat Download PDFInfo
- Publication number
- CN106942653A CN106942653A CN201710146778.7A CN201710146778A CN106942653A CN 106942653 A CN106942653 A CN 106942653A CN 201710146778 A CN201710146778 A CN 201710146778A CN 106942653 A CN106942653 A CN 106942653A
- Authority
- CN
- China
- Prior art keywords
- squid
- tenderization
- high pressure
- meat
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 118
- 235000013372 meat Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000011282 treatment Methods 0.000 claims abstract description 49
- 230000005415 magnetization Effects 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002775 capsule Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 230000001055 chewing effect Effects 0.000 abstract description 13
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000015111 chews Nutrition 0.000 description 13
- 239000007787 solid Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001597145 Decapodiformes Species 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 241001481253 Oegopsina Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 201000010260 leiomyoma Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000003699 striated muscle Anatomy 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to technical field of aquatic product processing, more particularly to a kind of method of tenderization squid meat, including following preparation process：1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；2) squid handled well is put into water, in 450~470MPa ultra high pressure treatments, 3~8min；3) high pressure-treated squid is subjected to magnetization treatment, you can.The inventive method can effectively destroy the structure of squid circular muscle trunk muscle, be broken meat fiber by the combination of ultra high pressure treatment and magnetization treatment, reduce meat hardness, obtain tender squid, squid is beneficial to chewing, improve and be beneficial to human consumption.Meanwhile, the freshness of squid is also effectively kept, makes the squid obtained after heating below that there is optimal color and luster, local flavor and mouthfeel.
Description
Technical field
The invention belongs to technical field of aquatic product processing, more particularly to a kind of method of tenderization squid meat.
Background technology
Squid, also referred to as squid, squid, are Mollusca Cephalopoda Coleoidea Decapodiformes pipe squid mesh Oegopsidas
Animal.Squid, nutritive value is very high, is rare marine product.Squid is rich in calcium, phosphorus, ferro element, beneficial to bone, educates and hematopoiesis,
Anaemia can effectively be treated；In addition to the amino acid rich in protein and needed by human body, also containing substantial amounts of Taurine, blood can be suppressed
In cholesterol level, fatigue-relieving, recover eyesight, improve liver function；Contained polypeptide and selenium have antiviral, anti-ray to make
With.There is squid qi-restoratives to foster the spirit of nobility, enriching yin beauty treatment the effects such as, it is possible to decrease the concentration of Blood Cholesterol, regulation blood pressure, protection nerve
Fiber, activating cell, have certain effect to prevention senile dementia etc..In addition, squid additionally aids the removing toxic substances of liver, toxin expelling,
The metabolism of body can be promoted, the effects such as with antifatigue, enriching yin beauty treatment, anti-aging.
Squid belongs to siphonopods biology, and its trunk muscle belongs to circular muscle, and property is very big with striated muscle difference, and it does not have flesh
Filamentous actin and myosin connecting portion, contraction is produced after its musculature is heated, become closely, fibroid it is strong, meat
It is hard, it is difficult to bite into pieces；Cause traditional squid fabricated product coarse mouthfeel, organize hard, be unfavorable for digestion.It is generally used for livestock and poultry
Such as the tendering technology of pork, beef can not be transplanted in squid tenderization.
Therefore, a kind of method of tenderization squid meat is researched and developed particularly important.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of method of tenderization squid meat, and this method can efficiently tenderization
Squid meat, and the freshness of squid can be ensured.
To achieve the above object, technical scheme to be solved by this invention is：
The present invention provides a kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into water, in 450~470MPa ultra high pressure treatments, 3~8min；
3) high pressure-treated squid is subjected to magnetization treatment, you can.
Step 2 of the present invention) in, ultra high pressure treatment is carried out at 25~35 DEG C.
Preferably, step 2 of the present invention) in, ultra high pressure treatment is carried out under 460MPa.
Preferably, step 2 of the present invention) in, ultra high pressure treatment 5min.
Step 3 of the present invention) in, magnetization treatment is carried out under 4800~5600 Gausses.
Preferably, step 3 of the present invention) in, magnetization treatment is carried out under 5400 Gausses.
Step 3 of the present invention) in, 10~20min of magnetization treatment.
Step 3 of the present invention) in, thermally processable after magnetization treatment, described heat treatment is according to fabricated product
Concrete condition.
Preferably, step 3 of the present invention) in, described heat treatment can select boiling, frying, baking, heating using microwave,
Frying one way in which.Heating strength of the present invention is depending on specific fabricated product, it is preferable that all heating strengths are equal
It is that processing is just ripe to squid.
Step 2 of the present invention) in, the weight ratio of squid and water is 1:4~9.The present invention is carried out at super-pressure in water
When reason, can be more uniformly distributed pressure, be more beneficial for the tenderization of squid, prevent because in ultra high pressure treatment squid because of stress not
, local contraction, influences ultra high pressure treatment effect, so as to influence processing below.
The present invention further improves tenderizing effect, while also having back fresh effect, it is to avoid front by magnetization treatment
Freshness is reduced in the step of managing squid.
The present invention can effectively destroy squid circular muscle trunk muscle by the combination of ultra high pressure treatment and magnetization treatment
Structure, is broken meat fiber, reduces meat hardness, obtains tender squid, squid is beneficial to chewing, raising disappears beneficial to human body
Change.Meanwhile, the freshness of squid is also effectively kept, makes the squid obtained after heating below that there is optimal color and luster, local flavor
And mouthfeel.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 4 times of water of squid weight, the ultra high pressure treatment 3min at 450MPa and 30 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 10min under 5300 Gausses, carries out boiling, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 298.8g, and it is 229.1g (without super to chew hardness
The squid meat that high pressure and magnetization treatment are crossed once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Before non-boiling,
Squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.6.
Embodiment 2
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 5 times of water of squid weight, the ultra high pressure treatment 4min at 455MPa and 33 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 12min under 5200 Gausses, fried, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 308.6g, and it is 231.8g (without super to chew hardness
The squid meat that high pressure and magnetization treatment are crossed once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Before not frying,
Squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.9.
Embodiment 3
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 6 times of water of squid weight, the ultra high pressure treatment 5min at 460MPa and 35 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 15min under 5100 Gausses, toasted, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 316.8g, and it is 239.7g (without super to chew hardness
The squid meat that high pressure and magnetization treatment are crossed once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Before not toasting,
Squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.7.
Embodiment 4
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 7 times of water of squid weight, the ultra high pressure treatment 6min at 465MPa and 32 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 17min under 5000 Gausses, carries out heating using microwave, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 311.6g, and it is 234.6g (without super to chew hardness
The squid meat that high pressure and magnetization treatment are crossed once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Non- heating using microwave
Before, squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.8.
Embodiment 5
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 8 times of water of squid weight, the ultra high pressure treatment 7min at 470MPa and 30 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 20min under 5400 Gausses, carries out frying, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 305.6g, and secondary chewing hardness is 234.5g
(once chewing hardness without the squid meat that super-pressure and magnetization treatment are crossed for 805.4g, secondary chewing hardness is 744.6g)；Not
Before frying, squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.9.
Embodiment 6
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 9 times of water of squid weight, the ultra high pressure treatment 8min at 460MPa and 27 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 18min under 4900 Gausses, carries out boiling, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 301.2g, secondary chewing hardness be 224g (not
The squid meat crossed through super-pressure and magnetization treatment once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Non- boiling
Before, squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.8.
Embodiment 7
A kind of method of tenderization squid meat, including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into 6 times of water of squid weight, the ultra high pressure treatment 5min at 450MPa and 25 DEG C；
3) high pressure-treated squid is subjected to magnetization treatment 10min under 4800 Gausses, toasted, you can.
The texture (TPA) of sample is determined, and squid meat once chews hardness for 299.6g, secondary chewing hardness be 221g (not
The squid meat crossed through super-pressure and magnetization treatment once chews hardness for 805.4g, and secondary chewing hardness is 744.6g)；Do not toast
Before, squid is solid flexible, free from extraneous odour, and meat tangent plane is glossy, and the pH measured values of squid are 6.6.
Claims (10)
1. a kind of method of tenderization squid meat, it is characterised in that including following preparation process：
1) new Fresh squid is cleaned, decaptitates dirty, cut capsule；
2) squid handled well is put into water, in 450~470MPa ultra high pressure treatments, 3~8min；
3) high pressure-treated squid is subjected to magnetization treatment, you can.
2. the method for tenderization squid meat according to claim 1, it is characterised in that：The step 2) in, 25~35
Ultra high pressure treatment is carried out at DEG C.
3. the method for tenderization squid meat according to claim 1 or 2, it is characterised in that：The step 2) in,
Ultra high pressure treatment is carried out under 460MPa.
4. the method for tenderization squid meat according to claim 3, it is characterised in that：The step 2) in, at super-pressure
Manage 5min.
5. the method for tenderization squid meat according to claim 1, it is characterised in that：The step 3) in, 4800~
Magnetization treatment is carried out under 5600 Gausses.
6. the method for tenderization squid meat according to claim 5, it is characterised in that：The step 3) in, it is high 5400
This lower progress magnetization treatment.
7. the method for tenderization squid meat according to claim 6, it is characterised in that：The step 3) in, magnetization treatment
10~20min.
8. the method for tenderization squid meat according to claim 1, it is characterised in that：The step 3) in, magnetization treatment
Afterwards, it is thermally processable.
9. the method for tenderization squid meat according to claim 8, it is characterised in that：The step 3) in, described heat
Processing can select boiling, frying, baking, heating using microwave, frying one way in which.
10. the method for tenderization squid meat according to claim 8, it is characterised in that：The step 2) in, squid and water
Weight ratio be 1:4~9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710146778.7A CN106942653A (en) | 2017-03-13 | 2017-03-13 | A kind of method of tenderization squid meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710146778.7A CN106942653A (en) | 2017-03-13 | 2017-03-13 | A kind of method of tenderization squid meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942653A true CN106942653A (en) | 2017-07-14 |
Family
ID=59468341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710146778.7A Pending CN106942653A (en) | 2017-03-13 | 2017-03-13 | A kind of method of tenderization squid meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942653A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2761095Y (en) * | 2004-12-20 | 2006-03-01 | 王成 | Chafing dish capable of generating magnetization water |
| 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 |
-
2017
- 2017-03-13 CN CN201710146778.7A patent/CN106942653A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2761095Y (en) * | 2004-12-20 | 2006-03-01 | 王成 | Chafing dish capable of generating magnetization water |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 黄为华等: "食品磁化的探索性研究—胴肉磁化回鲜可能性的初试", 《天津商学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478794B (en) | Method for preparing giant salamander soup | |
| CN106071911A (en) | A kind of dried beef tenderization process | |
| CN109480224A (en) | A kind of preparation method of leisure seasoning squid | |
| CA2771671A1 (en) | Cured chunky meat product, in particular boiled ham | |
| CN106942653A (en) | A kind of method of tenderization squid meat | |
| CN104381398A (en) | Making method of soda biscuit with fish meat floss | |
| KR20180026096A (en) | chlorine/mutton smell removal method | |
| CN104273587A (en) | Health old goose soup | |
| CN101731557A (en) | Boiled salted duck master sauce and preparation process thereof | |
| WO2003090562A1 (en) | Fish ham sausage with chunks of fish meat and preparation method | |
| CN108112889A (en) | A kind of production method of spiced pork leg | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN111449211A (en) | Preparation method of casserole fish | |
| CN101611882A (en) | A kind of beef preparation method | |
| KR101849558B1 (en) | A process for the preparation of a clear chicken boiled with rice containing king crab and the clear chicken boiled with rice containing mitten crab prepared therefrom | |
| CN110786470A (en) | Preparation method of baked salamander preserved meat | |
| CN109691635A (en) | A kind of production method of Saute beef with cayenne pepper silk | |
| CN104381938A (en) | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning | |
| CN109691636A (en) | A kind of production method of instant pickle beef with capsicum | |
| CN108902761A (en) | A kind of Chinese style air-dries the preparation method of Chinese toon sausage | |
| CN107981316A (en) | The preparation method of pineapple honey alec | |
| CN109123435A (en) | A kind of sea sedge Snakegourd Fruit seed tortoise meat dried meat floss and preparation method thereof | |
| CN108094942A (en) | The preparation method that pineapple honey fish is frozen | |
| CN108740846A (en) | A kind of processing method of instant squid foot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170714 |