CN107242480A - A kind of squid loop and preparation method thereof - Google Patents
A kind of squid loop and preparation method thereof Download PDFInfo
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- CN107242480A CN107242480A CN201710581003.2A CN201710581003A CN107242480A CN 107242480 A CN107242480 A CN 107242480A CN 201710581003 A CN201710581003 A CN 201710581003A CN 107242480 A CN107242480 A CN 107242480A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- Marine Sciences & Fisheries (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of squid loop and preparation method thereof.A kind of squid loop, is made up of the raw material of following parts by weight：Fillings：75 85 parts of squid fourth, 0.4 0.6 parts of glucose, 46 parts of cornstarch, 0.0008 0.0012 parts of inkfish essence, 0.1 0.3 parts of composite phosphate, 0.5 1.5 parts of cream, 57 parts of frozen water, 8 12 parts of potato, 10 14 parts of Self- raising flour；Starch adhesive：8 12 parts of flour, 145 155 parts of frozen water；Dry chaff.The invention has the advantages that：Food collocation advantages of simple, nutritious health；Chewy texture is full, and the products taste after frying is unique, meets the individual demand of consumer；The product of the present invention is internally carried out foretasting experiment and assessed, and is had higher rating, with larger market potential.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of squid loop and preparation method thereof.
Background technology
The fish ball product of recent year emerges in an endless stream, for example：Ox ball, fish ball, shrimp ball etc., but substantially all using burger as
It is main.Because people's living standard is improved constantly, increasingly focus on health, the nutrition arrangement and style to food require higher, institute
It is a kind of fashion trend with such product, not only species is changeable, taste can arbitrarily arrange in pairs or groups.
Therefore, applicant develops a kind of squid loop.The product has the bullet of the flesh of fish crisp, then is equipped with other auxiliary materials, makes it
Taste novel and unique, chewy texture ten.The processing technology of modernization is equipped with again, carries out deep processing, maximum retained product
The mouthfeel and nutrition of itself, meet requirement of the people to mouthfeel and outward appearance, and this product trophic structure is scientific and reasonable, has
Larger market potential.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of squid loop and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of squid loop, by the raw material system of following parts by weight
Into：
As preferred technical scheme, a kind of squid loop is made up of following raw material fillings, starch adhesive, dry chaff：
Fillings：75-85 parts of squid fourth, 0.4-0.6 parts of glucose, 4-6 parts of cornstarch, 0.0008-0.0012 parts of inkfish essence,
0.1-0.3 parts of composite phosphate, 0.5-1.5 parts of cream, 5-7 parts of frozen water, 8-12 parts of potato, 10-14 parts of Self- raising flour.
Starch adhesive：8-12 parts of flour, 145-155 parts of frozen water.
Preferably, fillings：It is 80 parts of squid fourth, 0.5 part of glucose, 5 parts of cornstarch, 0.001 part of inkfish essence, compound
0.2 part of phosphate, 1 part of cream, 6 parts of frozen water, 10 parts of potato, 12 parts of Self- raising flour；Starch adhesive：10 parts of flour, 150 parts of frozen water.
Above-mentioned preparation method, comprises the following steps：
（1）Each raw material for standby is weighed by weight.
（2）Squid is cut into 1-2cm fragment, by potato slice and cooked.
（3）Potato after cooking is poured into liquid nitrogen mixer, other fillingss beyond Self- raising flour are uniformly sprinkled into, stirred
Self- raising flour is added again after mixing uniformly, stirs, lid is buckled well, 0.08MP is vacuumized, is stirred under vacuum 10 minutes, is put into
Liquid nitrogen, stirring to -4 to -6 degrees Celsius of central temperature, discharging.
（4）The fillings being stirred is put into forming machine, and uses cast mould molding.
（5）Flour and frozen water are stirred with beater by weight, central temperature is no more than 10 DEG C during discharging, is put into
In underflow machine, the starching of material base two sides is uniform.
（6）The golden yellow dry chaff of last layer is uniformly wrapped up in on material base two sides after starching, slurry and meat base must not be revealed.
（7）By step（6）Obtained product is at a temperature of 185 DEG C, frying 30S.
（8）By step（7）Obtained product enters mono-frozen machine or quick freezing repository, freezes to -18 DEG C of product center temperature, 1KG
Every bag is packed, and in subzero less than 18 DEG C keepings.
By adopting the above-described technical solution, a kind of squid loop, is made up of following raw material：It is fillings, starch adhesive, dry
Chaff；Wherein fillings：75-85 parts of squid fourth, 0.4-0.6 parts of glucose, 4-6 parts of cornstarch, inkfish essence 0.0008-0.0012
Part, 0.1-0.3 parts of composite phosphate, 0.5-1.5 parts of cream, 5-7 parts of frozen water, 8-12 parts of potato, 10-14 parts of Self- raising flour；Face
Slurry：8-12 parts of flour, 145-155 parts of frozen water.The invention has the advantages that：Food collocation advantages of simple, nutrition is rich
Rich health；Chewy texture is full, and the products taste after frying is unique, meets the individual demand of consumer；The present invention
Product internally carry out foretasting experiment and assess, have higher rating, with larger market potential.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of squid loop, is made up of following raw material fillings, starch adhesive, dry chaff：
Fillings：75 parts of squid fourth, 0.4 part of glucose, 4 parts of cornstarch, 0.0008 part of inkfish essence, 0.1 part of composite phosphate,
0.5 part of cream, 5 parts of frozen water, 8 parts of potato, 10 parts of Self- raising flour.
Starch adhesive：8 parts of flour, 145 parts of frozen water.
Above-mentioned preparation method, comprises the following steps：
（1）Each raw material for standby is weighed by weight.
（2）Squid is cut into 1-2cm fragment, by potato slice and cooked.
（3）Potato after cooking is poured into liquid nitrogen mixer, other fillingss beyond Self- raising flour are uniformly sprinkled into, stirred
Self- raising flour is added again after mixing uniformly, stirs, lid is buckled well, 0.08MP is vacuumized, is stirred under vacuum 10 minutes, is put into
Liquid nitrogen, stirring to -4 to -6 degrees Celsius of central temperature, discharging.
（4）The fillings being stirred is put into forming machine, and uses cast mould molding.
（5）Flour and frozen water are stirred with beater by weight, central temperature is no more than 10 DEG C during discharging, is put into
In underflow machine, the starching of material base two sides is uniform.
（6）The golden yellow dry chaff of last layer is uniformly wrapped up in on material base two sides after starching, slurry and meat base must not be revealed.
（7）By step（6）Obtained product is at a temperature of 185 DEG C, frying 30S.
（8）By step（7）Obtained product enters mono-frozen machine or quick freezing repository, freezes to -18 DEG C of product center temperature, 1KG
Every bag is packed, and in subzero less than 18 DEG C keepings.
Embodiment 2
A kind of squid loop, is made up of following raw material fillings, starch adhesive, dry chaff：
Fillings：80 parts of squid fourth, 0.5 part of glucose, 5 parts of cornstarch, 0.001 part of inkfish essence, 0.2 part of composite phosphate,
1 part of cream, 6 parts of frozen water, 10 parts of potato, 12 parts of Self- raising flour；Starch adhesive：10 parts of flour, 150 parts of frozen water.
Above-mentioned preparation method, comprises the following steps：
（1）Each raw material for standby is weighed by weight.
（2）Squid is cut into 1-2cm fragment, by potato slice and cooked.
（3）Potato after cooking is poured into liquid nitrogen mixer, other fillingss beyond Self- raising flour are uniformly sprinkled into, stirred
Self- raising flour is added again after mixing uniformly, stirs, lid is buckled well, 0.08MP is vacuumized, is stirred under vacuum 10 minutes, is put into
Liquid nitrogen, stirring to -4 to -6 degrees Celsius of central temperature, discharging.
（4）The fillings being stirred is put into forming machine, and uses cast mould molding.
（5）Flour and frozen water are stirred with beater by weight, central temperature is no more than 10 DEG C during discharging, is put into
In underflow machine, the starching of material base two sides is uniform.
（6）The golden yellow dry chaff of last layer is uniformly wrapped up in on material base two sides after starching, slurry and meat base must not be revealed.
（7）By step（6）Obtained product is at a temperature of 185 DEG C, frying 30S.
（8）By step（7）Obtained product enters mono-frozen machine or quick freezing repository, freezes to -18 DEG C of product center temperature, 1KG
Every bag is packed, and in subzero less than 18 DEG C keepings.
Embodiment 3
A kind of squid loop, is made up of following raw material fillings, starch adhesive, dry chaff：
Fillings：85 parts of squid fourth, 0.6 part of glucose, 6 parts of cornstarch, 0.0012 part of inkfish essence, 0.3 part of composite phosphate,
1.5 parts of cream, 7 parts of frozen water, 12 parts of potato, 14 parts of Self- raising flour.
Starch adhesive：12 parts of flour, 155 parts of frozen water.
Above-mentioned preparation method, comprises the following steps：
（1）Each raw material for standby is weighed by weight.
（2）Squid is cut into 1-2cm fragment, by potato slice and cooked.
（3）Potato after cooking is poured into liquid nitrogen mixer, other fillingss beyond Self- raising flour are uniformly sprinkled into, stirred
Self- raising flour is added again after mixing uniformly, stirs, lid is buckled well, 0.08MP is vacuumized, is stirred under vacuum 10 minutes, is put into
Liquid nitrogen, stirring to -4 to -6 degrees Celsius of central temperature, discharging.
（4）The fillings being stirred is put into forming machine, and uses cast mould molding.
（5）Flour and frozen water are stirred with beater by weight, central temperature is no more than 10 DEG C during discharging, is put into
In underflow machine, the starching of material base two sides is uniform.
（6）The golden yellow dry chaff of last layer is uniformly wrapped up in on material base two sides after starching, slurry and meat base must not be revealed.
（7）By step（6）Obtained product is at a temperature of 185 DEG C, frying 30S.
（8）By step（7）Obtained product enters mono-frozen machine or quick freezing repository, freezes to -18 DEG C of product center temperature, 1KG
Every bag is packed, and in subzero less than 18 DEG C keepings.
Physico-chemical tests result is as follows：
1. organoleptic indicator：
Randomly select 100 parts of products respectively from embodiment 1-3 respectively and carry out sense organ detection, and record corresponding testing result.
Sense organ detection is carried out by the product to embodiment 1-3, testing result is qualified.
2. physical and chemical index
Randomly select above-mentioned sense organ and detect that qualified product carries out Physico-chemical tests, by food nutrient composition automatic tester,
Partial detection such as table 3.
The part physical and chemical index of table 3
| Project | Index | Measured value | Evaluate |
| Protein（Gram/100 grams） | ≥70.0 | 75.85 | It is qualified |
| Moisture（Gram/100 grams） | ≤20.00 | 17.25 | It is qualified |
3. sanitary index
The sanitary index of table 4
| Project | Index | Measured value | Evaluate |
| Total plate count（CFU/ grams） | ≤1000 | 15 | It is qualified |
| Coliform（CFU/100 grams） | ≤30 | 22 | It is qualified |
| Pathogenic bacteria（Salmonella, staphylococcus, Shigella） | It must not detect | Do not detect | It is qualified |
Table 5
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Hardness（N） | 20.23±0.52 | 21.22±0.62 | 18.50±0.55 |
| Elasticity（mm） | 5.45±0.25 | 5.58±0.25 | 5.65±0.20 |
| Chewability（mj） | 92.25±6.54 | 92.25±6.80 | 94.15±4.95 |
| Mouthfeel | Chewy texture is full, elastic preferable | Chewy texture is full, elastic preferable | Chewy texture is full, elastic preferable |
The equipment used in the present invention is the common equipment of this area, be will not be repeated here.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (4)
1. a kind of squid loop, it is characterised in that be made up of the raw material of following parts by weight：Fillings, starch adhesive, dry chaff；
Fillings：75-85 parts of squid fourth, 0.4-0.6 parts of glucose, 4-6 parts of cornstarch, 0.0008-0.0012 parts of inkfish essence,
0.1-0.3 parts of composite phosphate, 0.5-1.5 parts of cream, 5-7 parts of frozen water, 8-12 parts of potato, 10-14 parts of Self- raising flour；
Starch adhesive：8-12 parts of flour, 145-155 parts of frozen water.
2. a kind of onion volume according to claim 1, it is characterised in that：
Fillings：80 parts of squid fourth, 0.5 part of glucose, 5 parts of cornstarch, 0.001 part of inkfish essence, 0.2 part of composite phosphate,
1 part of cream, 6 parts of frozen water, 10 parts of potato, 12 parts of Self- raising flour；
Starch adhesive：10 parts of flour, 150 parts of frozen water.
3. the preparation method of a kind of squid loop according to claim 1 or 2, it is characterised in that comprise the following steps：
（1）Each raw material for standby is weighed by weight；
（2）Squid is cut into 1-2cm fragment, by potato slice and cooked；
（3）Potato after cooking is poured into liquid nitrogen mixer, other fillingss beyond Self- raising flour are uniformly sprinkled into, stirring is equal
Self- raising flour is added again after even, stirred, lid is buckled well, 0.08MP is vacuumized, is stirred under vacuum 10 minutes, is put into liquid
Nitrogen, stirring to -4 to -6 degrees Celsius of central temperature, discharging；
（4）The fillings being stirred is put into forming machine, and uses cast mould molding；
（5）Flour and frozen water are stirred with beater by weight, central temperature is no more than 10 DEG C during discharging, is put into underflow
In machine, the starching of material base two sides is uniform；
（6）The dry chaff of last layer is uniformly wrapped up in on material base two sides after starching, slurry and meat base must not be revealed；
（7）By step（6）Obtained product is at a temperature of 185 DEG C, frying 30S；
（8）By step（7）Obtained product enters mono-frozen machine or quick freezing repository, freezes to -18 DEG C of product center temperature, every bag of 1KG
Packed, and in subzero less than 18 DEG C keepings.
4. a kind of preparation method of squid loop according to claim 3, it is characterised in that the step（6）In dry chaff
For golden yellow dry chaff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581003.2A CN107242480A (en) | 2017-07-17 | 2017-07-17 | A kind of squid loop and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581003.2A CN107242480A (en) | 2017-07-17 | 2017-07-17 | A kind of squid loop and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107242480A true CN107242480A (en) | 2017-10-13 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581003.2A Withdrawn CN107242480A (en) | 2017-07-17 | 2017-07-17 | A kind of squid loop and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567082A (en) * | 2019-01-22 | 2019-04-05 | 大连民族大学 | A kind of production method of instant chocolate vegetables squid loop |
| CN109699959A (en) * | 2019-02-26 | 2019-05-03 | 苏州闻达食品配料有限公司 | A kind of recombination squid loop and its processing method |
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| CN101926472A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Fish sausage containing nutritional factors and preparation method thereof |
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| CN105077390A (en) * | 2015-08-31 | 2015-11-25 | 浙江兴业集团有限公司 | Preparing method of quick-frozen squid coated-powder product |
| CN105341765A (en) * | 2015-09-25 | 2016-02-24 | 山东和利农业发展有限公司 | Quick-frozen three-color fish cake and processing method thereof |
| CN106722416A (en) * | 2015-11-23 | 2017-05-31 | 鲍丕莹 | A kind of frying method of squid loop |
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| CN109699959A (en) * | 2019-02-26 | 2019-05-03 | 苏州闻达食品配料有限公司 | A kind of recombination squid loop and its processing method |
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Application publication date: 20171013 |