CN107259422A - One kind wraps up in powder octopus preparation technology - Google Patents
One kind wraps up in powder octopus preparation technology Download PDFInfo
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- CN107259422A CN107259422A CN201710413617.XA CN201710413617A CN107259422A CN 107259422 A CN107259422 A CN 107259422A CN 201710413617 A CN201710413617 A CN 201710413617A CN 107259422 A CN107259422 A CN 107259422A
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- Prior art keywords
- parts
- powder
- octopus
- wrapping
- wrap
- Prior art date
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- 239000000843 powder Substances 0.000 title claims abstract description 124
- 241000238413 Octopus Species 0.000 title claims abstract description 101
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 12
- 229920001184 polypeptide Polymers 0.000 claims abstract description 11
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 8
- 235000003704 aspartic acid Nutrition 0.000 claims abstract description 8
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 150000001413 amino acids Chemical group 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000009938 salting Methods 0.000 claims 1
- 238000004904 shortening Methods 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 24
- 239000011573 trace mineral Substances 0.000 abstract description 10
- 235000013619 trace mineral Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000005034 decoration Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000021487 ready-to-eat food Nutrition 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 210000001835 viscera Anatomy 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- KJGNDQCYBNBXDA-GUBZILKMSA-N Arg-Arg-Cys Chemical compound C(C[C@@H](C(=O)N[C@@H](CCCN=C(N)N)C(=O)N[C@@H](CS)C(=O)O)N)CN=C(N)N KJGNDQCYBNBXDA-GUBZILKMSA-N 0.000 description 1
- IGULQRCJLQQPSM-DCAQKATOSA-N Arg-Cys-Leu Chemical compound [H]N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CS)C(=O)N[C@@H](CC(C)C)C(O)=O IGULQRCJLQQPSM-DCAQKATOSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- SZQCDCKIGWQAQN-FXQIFTODSA-N Cys-Arg-Ala Chemical compound [H]N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(O)=O SZQCDCKIGWQAQN-FXQIFTODSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- SITWEMZOJNKJCH-UHFFFAOYSA-N L-alanine-L-arginine Natural products CC(N)C(=O)NC(C(O)=O)CCCNC(N)=N SITWEMZOJNKJCH-UHFFFAOYSA-N 0.000 description 1
- WQDKIVRHTQYJSN-DCAQKATOSA-N Lys-Ser-Arg Chemical compound C(CCN)C[C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CCCN=C(N)N)C(=O)O)N WQDKIVRHTQYJSN-DCAQKATOSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101710181258 Protein OCTOPUS Proteins 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JJKSSJVYOVRJMZ-FXQIFTODSA-N Ser-Arg-Cys Chemical compound C(C[C@@H](C(=O)N[C@@H](CS)C(=O)O)NC(=O)[C@H](CO)N)CN=C(N)N JJKSSJVYOVRJMZ-FXQIFTODSA-N 0.000 description 1
- KCFKKAQKRZBWJB-ZLUOBGJFSA-N Ser-Cys-Ala Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CS)C(=O)N[C@@H](C)C(O)=O KCFKKAQKRZBWJB-ZLUOBGJFSA-N 0.000 description 1
- HNDMFDBQXYZSRM-IHRRRGAJSA-N Ser-Val-Phe Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC1=CC=CC=C1)C(O)=O HNDMFDBQXYZSRM-IHRRRGAJSA-N 0.000 description 1
- SEFNTZYRPGBDCY-IHRRRGAJSA-N Tyr-Arg-Cys Chemical compound C1=CC(=CC=C1C[C@@H](C(=O)N[C@@H](CCCN=C(N)N)C(=O)N[C@@H](CS)C(=O)O)N)O SEFNTZYRPGBDCY-IHRRRGAJSA-N 0.000 description 1
- UUJHRSTVQCFDPA-UFYCRDLUSA-N Tyr-Tyr-Val Chemical compound C([C@@H](C(=O)N[C@@H](C(C)C)C(O)=O)NC(=O)[C@@H](N)CC=1C=CC(O)=CC=1)C1=CC=C(O)C=C1 UUJHRSTVQCFDPA-UFYCRDLUSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 108010016616 cysteinylglycine Proteins 0.000 description 1
- FSXRLASFHBWESK-UHFFFAOYSA-N dipeptide phenylalanyl-tyrosine Natural products C=1C=C(O)C=CC=1CC(C(O)=O)NC(=O)C(N)CC1=CC=CC=C1 FSXRLASFHBWESK-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
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- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
Abstract
The invention discloses a kind of preparation technology for wrapping up in powder octopus, comprise the following steps：Pickle, soaking paste, wrap up in powder, it is fried, cool down quick-frozen shaping, pickling can rapidly render palatable for octopus meat section, and soaking paste can effectively preserve the tenderness of octopus meat section, and local flavor, mouthfeel and the outward appearance of finished product can be enriched by wrapping up in powder.Have the beneficial effect that：This technology technique is simple, without mould is used, can both be made with home processing, and grocery trade expanding production is can be used for again；It is excellent that the addition of citric acid and aspartic acid makes to wrap up in the fragrant fresh tasty, flavour of powder octopus；Functional polypeptide can form soluble complex with the trace element being rich in octopus, prevent the loss of trace element, promote absorption of the human body to trace element, therefore the powder octopus of wrapping up in that this technology technique makes is not only a kind of instant cuisines, with more medicinal health care function.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation technology for wrapping up in powder octopus.
Technical background
Octopus belongs to the food materials of high protein and low fat, every 100 grams of octopus, and 19g is up to containing protein, and no less than
Usual beef, pork and the flesh of fish, even more the 6 of milk protein content times, and containing the whole essential amino acid of human body, belong to
Real high-quality protein food materials.Meanwhile, the fat content of octopus is extremely low, only 0.4 gram of fat in 100 grams, and equivalent weight
The fat content of thin pork is 6.2 grams, is all the grass carp of aquatic products, and every 100 grams of flesh of fish fat content also has 3.2 grams.Therefore, such as
Really we want that in panning protein octopus is good selection while being not desired to excessive intake fat.Except containing abundant egg
Outside white matter, octopus also rich in the nutrition such as carbohydrate, calcium, phosphorus, iron, zinc, selenium and vitamin E, vitamin B, vitamin C into
Point.Content of taurine in octopus is more much higher than general meat, the antifatigue, hypotensive of energy and softening blood vessel etc., it is adaptable to high
The illnesss such as blood pressure, artery sclerosis, cerebral thrombus, pain subcutaneous ulcer pyogenic infections.In addition, taurine is a kind of non-protein with special health-care effect
Amino acid, has research to point out that taurine can promote infant brain tissue to develop and improve visual function, can for adult
With anti-oxidant, anti-aging etc..
In recent years as the improvement of people's living standards, the sales volume of aquatic products increases year by year.At home on fishery market
Octopus belongs to best-selling product, deep to be welcome by consumer, and particularly river, Zhejiang, Anhui, Hubei Province etc. are saved will consume substantial amounts of chapter every year
Fish.But the eating method of octopus is single, except octopus braised in soy sauce, fry octopus silk, oily quick-fried octopus, stew octopus soup in addition to, there is no more
Good eating method, it is few at present to be convenient for carrying, open instant local flavor octopus product and processing method.
At present, the process technology on octopus has many methods, and prior art is as authorized public number
The B of CN 102511846 Chinese invention patent, discloses a kind of octopus ball and preparation method thereof preparation method, the party
Method rational technology, instant, but have the shortcomings that making complexity, nutrition are unbalanced.
The content of the invention
It is an object of the invention to provide a kind of technique is simple, nutrition is balanced, mouthfeel is excellent wraps up in powder octopus preparation technology.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of preparation work for wrapping up in powder octopus
Skill, including：Pickle, soaking paste, wrap up in powder, it is fried, cool down quick-frozen shaping, specifically include following steps：
Pickle：It is raw material to take octopus that is fresh or freezing and thaw, removes the internal organs and parts by weight 100-120 is weighed after cleaning up
Part, it is cut into 1.5-2cm length section standby；Take 8-10 portions of rice wine, 1-2 parts of white pepper powders, 2-3 portions of salt, 1-2 parts of bruised gingers and 1-2 parts
Garlic granule is well mixed, with above-mentioned cure by octopus meat section grab it is even pickle 30-45 minute it is standby, it can be that octopus meat section be carried rapidly to pickle
Taste, improves the mouthfeel for wrapping up in powder octopus；
Wrap up in powder making：Weigh the Strong flours of 25-30 parts of parts by weight, 1-3 portions of salt, 3-5 portions of white granulated sugars, 1-2 parts of olive oil,
60-70 parts of water, which are put into dough mixing machine, to be mixed slowly 4-6 minutes, then quickly stirring 10-12 minutes, has fully beaten gluten；Then
The dough become reconciled is put into the disk in the face brushed lightly, fermented 2.5-3 hours at a temperature of 36-38 DEG C, then be divided into 250-260
Gram dough, continue at a temperature of 36-38 DEG C ferment 0.5-1 hours；Dry powder decoration is removed in dough surface, in 210-220 DEG C of temperature
Degree lower baking 40-45 minutes；Finally by breading slices, dried in 120-150 DEG C of baking oven, it is to wrap up in that chip is kneaded into after cooling
Powder；The crisp mouthfeel of Jiao of octopus meat section can be strengthened by wrapping up in powder, and make its surface rich in stereovision, enhance appearance；
Soaking paste：First by 15-20 parts of onion, 10-15 parts of ginger, 5-10 parts of chive, 1-5 parts of garlic clove, 1-3 parts of Chinese prickly ash, pepper 1-3
Part, 1-3 parts of chilli powder, 2-3 parts of fennel clean mixing, are dried in 90-120 DEG C of baking oven, roll over into powder, use 200-220 mesh
Screen cloth sieves, and non-screened part continues to roll over into powder re-sieving, until all by 200-220 eye mesh screens, being fabricated to flavoring；
25-30 parts of flour, 3-5 parts of white granulated sugar, 1-3 parts of edible salt, 2-3 parts of tomato powder, 1-3 parts of monosodium glutamate, 2-3 parts of citric acid, day are taken again
Propylhomoserin 2-3 parts of winter, 3-4 parts of functional polypeptide, the uniform mixing of 1-2 parts of vitamin C, the flavoring that above-mentioned formula is made are added and stirred
Mix, then the ratio in water and powder weight than 1.8-2: 1 is tuned into pasty state, wrap up in the slurry of powder；The chapter after step will be pickled
Flesh of fish section, which is put into slurry, rolls, until the uniform soaking paste of meat section surface is completed, flavoring can improve the mouthfeel for wrapping up in powder octopus, in vain
Granulated sugar, tomato meal, the addition of citric acid and aspartic acid make to wrap up in that powder octopus meat Duan Xiangxian is tasty, flavour is excellent, functional polypeptide
Human body can be strengthened to the micro- absorbability being rich in octopus, the value for wrapping up in powder octopus is risen to by edibility
Health value, the amino acid sequence of the active peptides is：SCASRCKSRCRARRCGYYVSVFYRCRCLRC；
It is fried：Octopus meat section tow sides in powder is wrapped up in of dipped slurry are stirred to dip and wrap up in powder, meat section is fully wrapped up in powder
Material parcel；To wrap up in the octopus after powder be put into the refined edible of 180-200 DEG C of oil temperature oil in stir, fry to tea yellow, fry it is ripe after
Soaking paste and wrap up in powder and enhance the mouthfeel for wrapping up in powder octopus, make its crisp-fried tasty, nutritious；
The quick-frozen shaping of cooling：Powder octopus of wrapping up in after will be fried is cooled to normal temperature, is laid in and -38 ~ -40 DEG C of speed is delivered on quick-frozen disk
In jelly machine it is quick-frozen 30-35 minutes after vacuum packaging produce and wrap up in powder octopus, it is tasty to wrap up in powder octopus finished product rich in taste, crisp-fried, and
It is that a mouthfeel is excellent, suitable to people of all ages ready-to-eat food containing abundant protein, vitamin, trace element etc..
Compared with prior art, the advantage of the invention is that：1）Manufacture craft is simple, without mould is used, both can be
Do instant, grocery trade expanding production is can be used for again；2）The addition of citric acid and aspartic acid makes to wrap up in the fragrant fresh tasty, flavour of powder octopus
It is excellent；3）Functional polypeptide can form soluble complex with the trace element being rich in octopus, prevent the stream of trace element
Lose, promote absorption of the human body to trace element, therefore the powder octopus of wrapping up in that this technology technique makes is not only a kind of instant cuisines,
With more medicinal health care function.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
1）Pickle：It is raw material to take octopus that is fresh or freezing and thaw, removes the internal organs and parts by weight 100 are weighed after cleaning up
Part, it is cut into 1.5cm length section standby；8 portions of rice wine, 1 part of white pepper powder, 2 parts of salt, 1 part of bruised ginger are taken to be well mixed with 1 part of garlic granule,
With above-mentioned cure by octopus meat section grab it is even pickle 30 minutes it is standby, pickling can rapidly render palatable for octopus meat section, improve and wrap up in powder octopus
Mouthfeel；
2）Wrap up in powder making：The Strong flour of 25 parts of parts by weight, 1 part of salt, 3 parts of white granulated sugars, 1 part of olive oil, 60 parts of water is weighed to put
Enter to mix slowly in dough mixing machine 4 minutes, then quickly stirring 10 minutes, fully beat gluten；Then the dough become reconciled is put into
In the disk for having brushed lightly face, fermented 2.5 hours at a temperature of 36 DEG C, then be divided into 250 grams of dough, continued at a temperature of 36 DEG C
Fermentation 0.5 hour；Dry powder decoration is removed in dough surface, is toasted 40 minutes at a temperature of 210 DEG C；Finally by breading slices, 120
DEG C baking oven in dry, it is to wrap up in powder that chip is kneaded into after cooling；The crisp mouthfeel of Jiao of octopus meat section can be strengthened by wrapping up in powder, and make its table
Face enhances appearance rich in stereovision；
3）Soaking paste：First by 15 parts of onion, 10 parts of ginger, 5 parts of chive, 1 part of garlic clove, 1 part of Chinese prickly ash, 1 part of pepper, 1 part of chilli powder, fennel
Fragrant 2 parts are cleaned mixing, are dried in 90 DEG C of baking oven, are rolled over into powder, sieved with 200 eye mesh screens, non-screened part continues to roll over into
Powder re-sieving, until all by 200 eye mesh screens, being fabricated to flavoring；25 parts of flour, 3 parts of white granulated sugar, edible salt 1 are taken again
Part, 2 parts of tomato powder, 1 part of monosodium glutamate, 2 parts of citric acid, 2 parts of aspartic acid, 3 parts of functional polypeptide, the uniform mixing of 1 part of vitamin C,
The flavoring that above-mentioned formula is made adds stirring, and then the ratio in water and powder weight than 2: 1 is tuned into pasty state, wrap up in powder and use
Slurry；The octopus meat section after step will be pickled and be put into slurry and rolled, until the uniform soaking paste of meat section surface is completed, feature is more
Peptide can strengthen human body to the micro- absorbability being rich in octopus, the value for wrapping up in powder octopus is increased by edibility
For health value；
4）It is fried：Octopus meat section tow sides in powder is wrapped up in of dipped slurry are stirred to dip and wrap up in powder, meat section is fully wrapped up in
Powder is wrapped up；To wrap up in the octopus after powder be put into the refined edible of 180 DEG C of oil temperature oil in stir, fry to tea yellow, fry it is ripe after leaching
Starch and wrap up in powder and enhance the mouthfeel for wrapping up in powder octopus, make its crisp-fried tasty, nutritious；
5）The quick-frozen shaping of cooling：Powder octopus of wrapping up in after will be fried is cooled to normal temperature, is laid in and -38 DEG C quick-frozen is delivered on quick-frozen disk
Vacuum packaging produces and wraps up in powder octopus after quick-frozen 30 minutes in machine, and it is tasty to wrap up in powder octopus finished product rich in taste, crisp-fried, and containing rich
Rich protein, vitamin, trace element etc., is that a mouthfeel is excellent, suitable to people of all ages ready-to-eat food.
Embodiment 2：
1）Pickle：It is raw material to take octopus that is fresh or freezing and thaw, removes the internal organs and parts by weight 120 are weighed after cleaning up
Part, it is cut into 2cm length section standby；Take 10 portions of rice wine, 2 parts of white pepper powders, 3 parts of salt, 2 parts of bruised gingers to be well mixed with 2 parts of garlic granules, use
Above-mentioned cure by octopus meat section grab it is even pickle 45 minutes it is standby, pickling can rapidly render palatable for octopus meat section, improve and wrap up in powder octopus
Mouthfeel；
2）Wrap up in powder making：The Strong flour of 30 parts of parts by weight, 3 parts of salt, 5 parts of white granulated sugars, 2 parts of olive oil, 70 parts of water is weighed to put
Enter to mix slowly in dough mixing machine 6 minutes, then quickly stirring 12 minutes, fully beat gluten；Then the dough become reconciled is put into
In the disk for having brushed lightly face, fermented 3 hours at a temperature of 38 DEG C, then be divided into 260 grams of dough, continuation is issued in 38 DEG C of temperature
Ferment 1 hour；Dry powder decoration is removed in dough surface, is toasted 45 minutes at a temperature of 220 DEG C；Finally by breading slices, at 150 DEG C
Dried in baking oven, it is to wrap up in powder that chip is kneaded into after cooling；The crisp mouthfeel of Jiao of octopus meat section can be strengthened by wrapping up in powder, and make its surface rich
Have a sense of hierarchy, enhance appearance；
3）Soaking paste：First by 20 parts of onion, 15 parts of ginger, 10 parts of chive, 5 parts of garlic clove, 3 parts of Chinese prickly ash, 3 parts of pepper, 3 parts of chilli powder,
3 parts of fennel cleans mixing, is dried in 120 DEG C of baking oven, rolles over into powder, is sieved with 220 eye mesh screens, and non-screened part continues to roll over
Into powder re-sieving, until all by 220 eye mesh screens, being fabricated to flavoring；30 parts of flour, 5 parts of white granulated sugar, edible salt are taken again
3 parts, 3 parts of tomato powder, 3 parts of monosodium glutamate, 3 parts of citric acid, 3 parts of aspartic acid, 4 parts of functional polypeptide, 2 parts of vitamin C it is uniform mixed
Close, the flavoring that above-mentioned formula is made, which is added, to be stirred, and then the ratio in water and powder weight than 1.8: 1 is tuned into pasty state,
Wrap up in the slurry of powder；The octopus meat section after step will be pickled and be put into slurry and rolled, until the uniform soaking paste of meat section surface is completed, work(
Energy property polypeptide can strengthen human body to the micro- absorbability being rich in octopus, make the value for wrapping up in powder octopus by eating valency
Value rises to health value；
4）It is fried：Octopus meat section tow sides in powder is wrapped up in of dipped slurry are stirred to dip and wrap up in powder, meat section is fully wrapped up in
Powder is wrapped up；To wrap up in the octopus after powder be put into the refined edible of 200 DEG C of oil temperature oil in stir, fry to tea yellow, fry it is ripe after leaching
Starch and wrap up in powder and enhance the mouthfeel for wrapping up in powder octopus, make its crisp-fried tasty, nutritious；
5）The quick-frozen shaping of cooling：Powder octopus of wrapping up in after will be fried is cooled to normal temperature, is laid in and -40 DEG C quick-frozen is delivered on quick-frozen disk
Vacuum packaging produces and wraps up in powder octopus after quick-frozen 35 minutes in machine, and it is tasty to wrap up in powder octopus finished product rich in taste, crisp-fried, and containing rich
Rich protein, vitamin, trace element etc., is that a mouthfeel is excellent, suitable to people of all ages ready-to-eat food.
Embodiment 3：
1）Pickle：It is raw material to take octopus that is fresh or freezing and thaw, removes the internal organs and parts by weight 100 are weighed after cleaning up
Part, it is cut into 1.5cm length section standby；10 portions of rice wine, 2 parts of white pepper powders, 3 parts of salt, 2 parts of bruised gingers are taken to be well mixed with 2 parts of garlic granules,
With above-mentioned cure by octopus meat section grab it is even pickle 40 minutes it is standby, pickling can rapidly render palatable for octopus meat section, improve and wrap up in powder octopus
Mouthfeel；
2）Wrap up in powder making：The Strong flour of 30 parts of parts by weight, 3 parts of salt, 5 parts of white granulated sugars, 2 parts of olive oil, 70 parts of water is weighed to put
Enter to mix slowly in dough mixing machine 6 minutes, then quickly stirring 12 minutes, fully beat gluten；Then the dough become reconciled is put into
In the disk for having brushed lightly face, fermented 2.5 hours at a temperature of 37 DEG C, then be divided into 250 grams of dough, continued at a temperature of 37 DEG C
Fermentation 1 hour；Dry powder decoration is removed in dough surface, is toasted 45 minutes at a temperature of 210 DEG C；Finally by breading slices, at 120 DEG C
Baking oven in dry, it is to wrap up in powder that chip is kneaded into after cooling；The crisp mouthfeel of Jiao of octopus meat section can be strengthened by wrapping up in powder, and make its surface
Rich in stereovision, appearance is enhanced；
3）Soaking paste：First by 20 parts of onion, 10 parts of ginger, 5 parts of chive, 5 parts of garlic clove, 3 parts of Chinese prickly ash, 3 parts of pepper, 3 parts of chilli powder, fennel
Fragrant 3 parts are cleaned mixing, are dried in 120 DEG C of baking oven, are rolled over into powder, sieved with 220 eye mesh screens, non-screened part continues to roll over into
Powder re-sieving, until all by 220 eye mesh screens, being fabricated to flavoring；25 parts of flour, 3 parts of white granulated sugar, edible salt 1 are taken again
Part, 2 parts of tomato powder, 1 part of monosodium glutamate, 2 parts of citric acid, 2 parts of aspartic acid, 3 parts of functional polypeptide, the uniform mixing of 1 part of vitamin C,
The flavoring that above-mentioned formula is made adds stirring, and then the ratio in water and powder weight than 2: 1 is tuned into pasty state, wrap up in powder and use
Slurry；The octopus meat section after step will be pickled and be put into slurry and rolled, until the uniform soaking paste of meat section surface is completed, flavoring energy
Enough to improve the mouthfeel for wrapping up in powder octopus, white granulated sugar, tomato meal, the addition of citric acid and aspartic acid make to wrap up in powder octopus meat Duan Xiangxian can
Mouth, flavour are excellent, and functional polypeptide can strengthen human body to the micro- absorbability being rich in octopus, make to wrap up in powder octopus
Value health value is risen to by edibility；
4）It is fried：Octopus meat section tow sides in powder is wrapped up in of dipped slurry are stirred to dip and wrap up in powder, meat section is fully wrapped up in
Powder is wrapped up；To wrap up in the octopus after powder be put into the refined edible of 200 DEG C of oil temperature oil in stir, fry to tea yellow, fry it is ripe after leaching
Starch and wrap up in powder and enhance the mouthfeel for wrapping up in powder octopus, make its crisp-fried tasty, nutritious；
5）The quick-frozen shaping of cooling：Powder octopus of wrapping up in after will be fried is cooled to normal temperature, is laid in and -40 DEG C quick-frozen is delivered on quick-frozen disk
Vacuum packaging produces and wraps up in powder octopus after quick-frozen 30 minutes in machine, and it is tasty to wrap up in powder octopus finished product rich in taste, crisp-fried, and containing rich
Rich protein, vitamin, trace element etc., is that a mouthfeel is excellent, suitable to people of all ages ready-to-eat food.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Qi Sheng aquatic products Co., Ltd
<120>A kind of preparation technology for wrapping up in powder octopus
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 30
<212> PRT
<213>It is artificial synthesized
<400> 1
Ser Cys Ala Ser Arg Cys Lys Ser Arg Cys Arg Ala Arg Arg Cys Gly
1 5 10 15
Tyr Tyr Val Ser Val Phe Tyr Arg Cys Arg Cys Leu Arg Cys
20 25 30
Claims (7)
1. a kind of preparation technology for wrapping up in powder octopus, it is characterised in that comprise the following steps：
1）Pickle；
2）Wrap up in powder making：Prepared after being crushed with the fermented baking of Strong flour and auxiliary material and wrap up in powder；
3）Soaking paste：The octopus meat section for pickling completion is completed into soaking paste in the slurry；
4）It is fried：By soaking paste and wrap up in the section of the octopus meat after powder and carry out fried shortening；
5）The quick-frozen shaping of cooling：Powder octopus will be wrapped up in and carry out speed shaping.
2. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：Octopus in described step 1
Parts by weight be 100-120 part, octopus meat segment length is 1.5-2cm, and the parts by weight of rice wine are 8-10 parts, white pepper powder in cure
For 1-2 parts, salt is 2-3 parts, and bruised ginger is 1-2 parts, and garlic granule is 1-2 parts, and salting period is 30-45 minutes.
3. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：Function in described step 3
The amino acid sequence of property polypeptide is：SCASRCKSRCRARRCGYYVSVFYRCRCLRC.
4. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：Powder is wrapped up in described step 2
Middle material and its parts by weight are 25-30 parts of Strong flour, 1-3 parts of salt, 3-5 parts of white granulated sugar, 1-2 parts of olive oil, water 60-70
Part, above-mentioned material is put into dough mixing machine and mixed slowly 4-6 minutes, then quickly stirring 10-12 minutes, then by dough in 36-38
Fermented 2.5-3 hour at a temperature of DEG C, after be cut to 250-260g dough, continue the 0.5-1 that fermented at a temperature of 36-38 DEG C
Hour, toast 40-45 minutes, dried after finally cutting into slices in 120-150 DEG C of baking oven at a temperature of 210-220 DEG C.
5. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：Seasoning in described step 3
The material composition and its parts by weight of material are 15-20 parts of onion, 10-15 parts of ginger, 5-10 parts of chive, 1-5 parts of garlic clove, Chinese prickly ash 1-3
Part, 1-3 parts of pepper, 1-3 parts of chilli powder, 2-3 parts of fennel, are dried at a temperature of 90-120 DEG C, and 200-220 mesh is crossed after crushing completely
Screen cloth；By flavoring and 25-30 parts of flour, 3-5 parts of white granulated sugar, 1-3 parts of edible salt, 2-3 parts of tomato powder, 1-3 parts of monosodium glutamate, lemon
Sour 2-3 parts, 2-3 parts of aspartic acid, 3-4 parts of functional polypeptide, the uniform mixing of 1-2 parts of vitamin C, then by water and the weight of powder
Amount compares 1.8-2:1 ratio is tuned into slurry.
6. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：It is dipped in described step 4
The octopus meat section of slurry tow sides in powder is wrapped up in, which full and uniform will be coated, wraps up in powder, and fried oil temperature is 180-200 DEG C.
7. a kind of preparation technology for wrapping up in powder octopus according to claim 1, it is characterised in that：It is quick-frozen in described step 5
Temperature be -38 ~ -40 DEG C, the quick-frozen time be 30-35 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150563A (en) * | 2018-01-17 | 2019-08-23 | 浙江金华乌啦乌两头乌产业发展有限公司 | A kind of meat rice-pudding and preparation method thereof prepared using both ends crow pork as raw material |
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| CN104872720A (en) * | 2014-02-28 | 2015-09-02 | 曾正 | Instant fresh octopus |
| CN105815677A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Pickled Chinese cabbage chicken steak wrapped with powder and making method thereof |
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| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
| CN101331952A (en) * | 2008-08-07 | 2008-12-31 | 杨均海 | Conditioning seafood frozen meat diet processing method |
| CN103315336A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing fried squid slices |
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Application publication date: 20171020 |