CN107495198A - A kind of processing method for the water conservation sleeve-fish product that do not shell - Google Patents
A kind of processing method for the water conservation sleeve-fish product that do not shell Download PDFInfo
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- CN107495198A CN107495198A CN201710839263.5A CN201710839263A CN107495198A CN 107495198 A CN107495198 A CN 107495198A CN 201710839263 A CN201710839263 A CN 201710839263A CN 107495198 A CN107495198 A CN 107495198A
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- China
- Prior art keywords
- squid
- processing method
- shell
- water
- parts
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- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000238366 Cephalopoda Species 0.000 claims abstract description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 238000004049 embossing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 7
- 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
- 230000008569 process Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000007835 Cyamopsis tetragonoloba 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 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
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000002792 vascular Effects 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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 belongs to food processing technology field, is related to a kind of processing method for the water conservation sleeve-fish product that do not shell.The present invention is mixed to prepare batter using frozen water and tailored flour, and ensures that all operations condition below 10 DEG C is carried out, and ensures the fresh delicious of squid and each raw material, it is ensured that the quality and mouthfeel of product.The present invention is finally obtained optimum proportioning and optimum production process by inventor by constantly adjusting formula and technique, obtained sleeve-fish product does not shell, is shrink-proof, its original nutritive value can completely be kept, any chemical addition agent such as pigment, essence, spices, preservative is not added, possesses the advantages that delicious, profile is beautiful, nutritious, instant, and the meat after frying is close, caking property is good, meat is shrink-proof, taste good, suitable for people of all ages.When edible, by sleeve-fish product, the 6min of frying 3 is edible in oil, can be used as a kind of instant food, time saving and energy saving, meets requirement and the nutritional need of fast pace life.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method for the water conservation sleeve-fish product that do not shell.
Background technology
Squid, it is a kind of marine product that people usually eat, wherein rich in calcium, phosphorus, ferro element, beneficial to skeleton development and makes
Blood, it can effectively treat anaemia；Protein, the amino acid of needed by human body and substantial amounts of Taurine are also rich in, can be suppressed in blood
Cholesterol level, fatigue-relieving, recover eyesight, improve liver function；There is the polypeptide and selenium contained antiviral, anti-ray to make
With.The traditional Chinese medical science is also believed that squid has tonifying-Yin and nourishing-stomach, the function of qi-restoratives moisturizing.In addition, the heat of squid is also eaten well below meat
Product, edible squid can effectively reduce the cholesterol accumulated in vascular wall, for prevention vascular sclerosis, gall stone formation all
Have much effect.Meanwhile squid can supplement mental and prevention senile dementia, therefore to disease in terms of easy cardiovascular
In, for the elderly, squid is even more wholesome food.
At present, the squid steak that large-scale squid plate processes, shelling, shrink seriously, so as to influence the outer of obtained squid steak
Sight and mouthfeel.
The content of the invention
The present invention is directed to above-mentioned the shortcomings of the prior art, there is provided a kind of processing side for the water conservation sleeve-fish product that do not shell
Method.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of processing side for the water conservation sleeve-fish product that do not shell
Method, comprise the following steps：
(1) thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
(2) cleaning, acid discharge：The squid of step (1) is cleaned one time with clear water, after controlling water, is put under the conditions of 2-7 DEG C dense
Spend and acid discharge 10-15h is soaked in the sodium chloride solution for 90-110ppm, after abundant draining, cleaned again with clear water；
(3) it is embossed：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material,
Pressure cruciate flower is carried out to squid surface, embossing depth is 0.2-0.5cm；
(4) stripping and slicing：By the squid stripping and slicing of step (3)；
(5) 20-30 parts tailored flour is mixed with 50-80 part frozen water, batter is made；Take the squid block surface of step (4) equal
It is even to hang up aspect paste；
(6) one layer of bread flour is stained with the squid block surface of step (5), freezed, squid steak is made.
Further, the tailored flour of step (5) is 10-20 parts wheat flour, 5-10 parts cornstarch, 3-6 parts edible salt and 1-3
Part guar gum mixing.
Further, the freezing conditions described in step (6) are：30-60min is freezed under the conditions of -30 DEG C, to squid steak center
Temperature is -18 DEG C.
Fried 3-6min under the conditions of squid steak produced by the present invention is 170-175 DEG C in oil temperature, you can edible.
Above-mentioned process conditions should be controlled strictly, and each process conditions can influence the outward appearance and mouthfeel state of squid steak.
Quick-frozen 60min below -30 DEG C of use of the present invention, the condition on production being refrigerated to below -18 DEG C of central temperature are carried out
Freezing, on the one hand by quick-frozen, the breeding of microorganism is prevented, advantageously ensures that food security；On the other hand, nutrition in raw material is made
Composition preserves to greatest extent, while preferably maintains original shape, saves original quality of food.
The beneficial effects of the invention are as follows：
1st, the present invention is mixed to prepare batter using frozen water and tailored flour, and ensures that all operation conditions below 10 DEG C are entered
OK, the fresh delicious of squid and each raw material is ensured, it is ensured that the quality and mouthfeel of product.
2nd, the present invention is finally obtained optimum proportioning and optimal by inventor by constantly adjusting formula and technique
Production technology, obtained squid steak do not shell, are shrink-proof, can completely keep its original nutritive value, do not add pigment,
Any chemical addition agent such as essence, spices, preservative, possess the advantages that delicious, profile is beautiful, nutritious, instant, and
Meat after frying is close, and caking property is good, and meat is shrink-proof, and taste good is suitable for people of all ages.When edible, by squid steak in oil
Frying 3-6min is edible, can be used as a kind of instant food, time saving and energy saving, meets the requirement and nutrition of fast pace life
Demand.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of processing method for the water conservation sleeve-fish product that do not shell, comprises the following steps：
(1) thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
(2) cleaning, acid discharge：The squid of step (1) is cleaned one time with clear water, after controlling water, concentration is put under the conditions of 5 DEG C
To soak acid discharge 10-15h in 90-110ppm sodium chloride solution, after abundant draining, cleaned again with clear water；
(3) it is embossed：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material,
Pressure cruciate flower is carried out to squid surface, embossing depth is 0.2-0.5cm；
(4) stripping and slicing：By the squid stripping and slicing of step (3)；
(5) 10 portions of wheat flours, 10 parts of cornstarch, 3 portions of edible salts and 2 parts of guar gums are mixed to prepare tailored flour, take 20
Part tailored flour mixes with 50 portions of frozen water, and batter is made；The squid block surface of step (4) is taken uniformly to hang up aspect paste；
(6) one layer of bread flour is stained with the squid block surface of step (5), 30min is freezed under the conditions of -30 DEG C, to squid steak
Central temperature is -18 DEG C, and squid steak is made；
(7) by obtained squid steak be 170-175 DEG C in oil temperature under the conditions of fried 3-6min, you can it is edible.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (3)
1. a kind of processing method for the water conservation sleeve-fish product that do not shell, it is characterised in that comprise the following steps：
(1) thaw：Use circulating water to rinse squid to thaw to central temperature for -1 DEG C -5 DEG C；
(2) cleaning, acid discharge：The squid of step (1) is cleaned one time with clear water, after controlling water, under the conditions of 2-7 DEG C being put into concentration is
Acid discharge 10-15h is soaked in 90-110ppm sodium chloride solution, after abundant draining, is cleaned again with clear water；
(3) it is embossed：Under the conditions of below 10 DEG C, squid is processed into decaptitating, removes the peel, bone, remove dirty, deodorization raw material, to squid
Fish surface carries out pressure cruciate flower, and embossing depth is 0.2-0.5cm；
(4) stripping and slicing：By the squid stripping and slicing of step (3)；
(5) 20-30 parts tailored flour is mixed with 50-80 part frozen water, batter is made；The squid block surface of step (4) is taken uniformly to hang
Last layer batter；
(6) one layer of bread flour is stained with the squid block surface of step (5), freezed, squid steak is made.
2. processing method according to claim 1, it is characterised in that the tailored flour of step (5) be 10-20 parts wheat flour,
5-10 parts cornstarch, 3-6 parts edible salt and the mixing of 1-3 parts guar gum.
3. processing method according to claim 1, it is characterised in that the freezing conditions described in step (6) are：-30℃
Under the conditions of freeze 30-60min, to squid steak central temperature be -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710839263.5A CN107495198A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710839263.5A CN107495198A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495198A true CN107495198A (en) | 2017-12-22 |
Family
ID=60697588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710839263.5A Pending CN107495198A (en) | 2017-09-18 | 2017-09-18 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495198A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273597A (en) * | 2020-10-30 | 2021-01-29 | 文登亚盟食品有限公司 | Squid ear tempura and production process thereof |
| CN114041571A (en) * | 2021-12-11 | 2022-02-15 | 福建佳客来食品股份有限公司 | Method for processing embossed beef product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756070A (en) * | 2010-01-04 | 2010-06-30 | 四川铁骑力士实业有限公司 | High-moisture feed for piglets and production method thereof |
| CN102845778A (en) * | 2012-09-24 | 2013-01-02 | 蓬莱京鲁渔业有限公司 | Method for processing Peru squid flower |
| 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 |
| CN105077388A (en) * | 2015-08-11 | 2015-11-25 | 蓬莱汇洋食品有限公司 | Processing technology for movable combined skewered squid and product |
| CN105685859A (en) * | 2016-03-24 | 2016-06-22 | 明光市永言水产食品有限公司 | Cuttlefish paste and production method |
| CN106307197A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱京鲁渔业有限公司 | Processing method of squid and vegetable prepared food |
| CN106616555A (en) * | 2016-11-14 | 2017-05-10 | 巢湖嘉谊食品有限公司 | Preparation method of shrimp cakes |
-
2017
- 2017-09-18 CN CN201710839263.5A patent/CN107495198A/en active Pending
Patent Citations (7)
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|---|---|---|---|---|
| CN101756070A (en) * | 2010-01-04 | 2010-06-30 | 四川铁骑力士实业有限公司 | High-moisture feed for piglets and production method thereof |
| CN102845778A (en) * | 2012-09-24 | 2013-01-02 | 蓬莱京鲁渔业有限公司 | Method for processing Peru squid flower |
| CN105077388A (en) * | 2015-08-11 | 2015-11-25 | 蓬莱汇洋食品有限公司 | Processing technology for movable combined skewered squid and product |
| 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 |
| CN105685859A (en) * | 2016-03-24 | 2016-06-22 | 明光市永言水产食品有限公司 | Cuttlefish paste and production method |
| CN106307197A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱京鲁渔业有限公司 | Processing method of squid and vegetable prepared food |
| CN106616555A (en) * | 2016-11-14 | 2017-05-10 | 巢湖嘉谊食品有限公司 | Preparation method of shrimp cakes |
Non-Patent Citations (3)
| Title |
|---|
| 冯志哲等: "《食品冷藏学》", 31 March 2001, 中国轻工业出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273597A (en) * | 2020-10-30 | 2021-01-29 | 文登亚盟食品有限公司 | Squid ear tempura and production process thereof |
| CN114041571A (en) * | 2021-12-11 | 2022-02-15 | 福建佳客来食品股份有限公司 | Method for processing embossed beef product |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |
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| RJ01 | Rejection of invention patent application after publication |