CN107348407A - 一种脆性鱿鱼制品的加工方法 - Google Patents
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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
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- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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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
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工技术领域，尤其涉及一种脆性鱿鱼制品的加工方法。本发明通过发明人通过不断的调整配方和工艺最终获得了最佳配比以及最优生产工艺，所制得的鱿鱼软骨能够完整保持其原有的营养价值，不添加色素、香精、香料、防腐剂等任何化学添加剂，具备味美、外形漂亮、营养丰富、食用方便等优点；且油炸后的肉质紧密，粘结性好，肉质不缩水，口感较佳，老少皆宜。食用时，将鱿鱼软骨在油中炸制1‑3min即可食用，可以作为一种方便食品，省时省力，满足了快节奏生活的要求和营养需求。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种脆性鱿鱼制品的加工方法。
背景技术
鱿鱼，是人们常常食用的一种海产品，其中富含钙、磷、铁元素，利于骨骼发育和造血，能有效治疗贫血；还富含蛋白质、人体所需的氨基酸和大量的牛黄酸，可抑制血液中的胆固醇含量，缓解疲劳，恢复视力，改善肝脏功能；含有的多肽和硒具有抗病毒、抗射线作用。中医还认为，鱿鱼有滋阴养胃、补虚润肤的功能。另外，鱿鱼的热量也远远低于肉类食品，食用鱿鱼能够有效减少血管壁内所累积的胆固醇，对于预防血管硬化、胆结石的形成都颇具效力。同时，鱿鱼能补充脑力和预防老年痴呆症，因此对容易罹患心血管方面疾病的中、老年人来说，鱿鱼更是有益健康的食物。
目前，一般鱿鱼的加工方法多因鱿鱼水分大，而导致裹粉鱿鱼的项目开发艰难。
发明内容
本发明针对上述现有技术存在的不足，提供一种脆性鱿鱼制品的加工方法。
本发明解决上述技术问题的技术方案如下：一种脆性鱿鱼制品的加工方法，包括以下步骤：
(1)鱿鱼原料处理
a、解冻：将鱿鱼软骨自然解冻至中心温度为-1℃-5℃；
b、清洗：解冻的鱿鱼软骨清洗，沥水；
(2)制备调味料
将泡打粉10-20份、裹浆粉5-10份、辣椒粉0.5-4份、香辛料0.2-1.2份和食用盐0.3-1.5份混合，制得调味料；
(3)将步骤(1)的鱿鱼软骨10-20份与步骤(2)的调味料8-15份混合，8-12℃条件下入味5-8h；
(4)将步骤(3)的鱿鱼软骨均匀挂面糊，然后在最外层挂一层面粉；入-30℃以下单冻机速冻至产品中心温度在-18℃以下，制得脆性鱿鱼制品。
上述工艺条件应严格控制，每个工艺条件都会影响脆性鱿鱼制品的外观及口感状态。
本发明采用-30℃以下速冻至中心温度-18℃以下的条件对产品进行冷冻，一方面通过速冻，防止微生物的繁殖，有利于保证食品安全；另一方面，使原料中营养成份最大限度的保存下来，同时较好的维持了原有的形状、保存了食品的原有品质。
本发明的有益效果是：
1、本发明中，低温自然解冻保证了原料的新鲜度，抑制了微生物的繁殖，保障了产品的高品质质量；低温下入味5-8h保证原料入味的充分性，确保口味的特殊性，抑制了微生物的繁殖。
2、本发明通过发明人通过不断的调整配方和工艺最终获得了最佳配比以及最优生产工艺，所制得的鱿鱼软骨能够完整保持其原有的营养价值，营养成分和价值得到有效升华，产品含有丰富的蛋白质，钙、磷、钾等，具有操作简单，节约能源，保质期长，绿色健康，营养价值高的特点。
3、本发明不添加色素、香精、香料、防腐剂等任何化学添加剂，具备味美、外形漂亮、营养丰富、食用方便等优点；且油炸后的肉质紧密，粘结性好，肉质不缩水，口感较佳，老少皆宜。食用时，将鱿鱼软骨在油中炸制1-3min即可食用，可以作为一种方便食品，省时省力，满足了快节奏生活的要求和营养需求。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
一种脆性鱿鱼制品的加工方法，包括以下步骤：
(1)鱿鱼原料处理
a、解冻：将鱿鱼软骨自然解冻至中心温度为-1℃-5℃；
b、清洗：解冻的鱿鱼软骨清洗，沥水；
(2)制备调味料
将泡打粉10份、裹浆粉10份、辣椒粉1份、香辛料0.5份和食用盐0.3份混合，制得调味料；
(3)将步骤(1)的鱿鱼软骨10份与步骤(2)的调味料9份混合，12℃条件下入味6h；
(4)将步骤(3)的鱿鱼软骨均匀挂面糊，然后在最外层挂一层面粉；入-30℃以下单冻机速冻至产品中心温度在-18℃以下，制得脆性鱿鱼制品。
实施例2
一种脆性鱿鱼制品的加工方法，包括以下步骤：
(1)鱿鱼原料处理
a、解冻：将鱿鱼软骨自然解冻至中心温度为-1℃-5℃；
b、清洗：解冻的鱿鱼软骨清洗，沥水；
(2)制备调味料
将泡打粉20份、裹浆粉5份、辣椒粉4份、香辛料0.8份和食用盐1份混合，制得调味料；
(3)将步骤(1)的鱿鱼软骨20份与步骤(2)的调味料15份混合，8℃条件下入味8h；
(4)将步骤(3)的鱿鱼软骨均匀挂面糊，然后在最外层挂一层面粉；入-30℃以下单冻机速冻至产品中心温度在-18℃以下，制得脆性鱿鱼制品。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (1)
1.一种脆性鱿鱼制品的加工方法，其特征在于，包括以下步骤：
(1)鱿鱼原料处理
a、解冻：将鱿鱼软骨自然解冻至中心温度为-1℃-5℃；
b、清洗：解冻的鱿鱼软骨清洗，沥水；
(2)制备调味料
将泡打粉10-20份、裹浆粉5-10份、辣椒粉0.5-4份、香辛料0.2-1.2份和食用盐0.3-1.5份混合，制得调味料；
(3)将步骤(1)的鱿鱼软骨10-20份与步骤(2)的调味料8-15份混合，8-12℃条件下入味5-8h；
(4)将步骤(3)的鱿鱼软骨均匀挂面糊，然后在最外层挂一层面粉；入-30℃以下单冻机速冻至产品中心温度在-18℃以下，制得脆性鱿鱼制品。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171972A (zh) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | 鱿鱼骨加工方法 |
| CN105054135A (zh) * | 2015-07-10 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | 一种轰炸大鱿鱼的加工方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171972A (zh) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | 鱿鱼骨加工方法 |
| CN105054135A (zh) * | 2015-07-10 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | 一种轰炸大鱿鱼的加工方法 |
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