CN107660726A - A kind of boiling squid chip and preparation method thereof - Google Patents
A kind of boiling squid chip and preparation method thereof Download PDFInfo
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- CN107660726A CN107660726A CN201610608120.9A CN201610608120A CN107660726A CN 107660726 A CN107660726 A CN 107660726A CN 201610608120 A CN201610608120 A CN 201610608120A CN 107660726 A CN107660726 A CN 107660726A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 73
- 238000009835 boiling Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000003814 drug Substances 0.000 claims abstract description 31
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 210000003056 antler Anatomy 0.000 claims description 14
- 241000208340 Araliaceae Species 0.000 claims description 12
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 12
- 235000008434 ginseng Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
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- 230000002992 thymic effect Effects 0.000 claims description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 5
- 239000004222 ferrous gluconate Substances 0.000 claims description 5
- 229960001645 ferrous gluconate Drugs 0.000 claims description 5
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019155 vitamin A Nutrition 0.000 claims description 5
- 239000011719 vitamin A Substances 0.000 claims description 5
- 229940045997 vitamin a Drugs 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical class OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000011670 zinc gluconate Substances 0.000 claims description 4
- 235000011478 zinc gluconate Nutrition 0.000 claims description 4
- 229960000306 zinc gluconate Drugs 0.000 claims description 4
- 229960002358 iodine Drugs 0.000 claims description 2
- 235000013675 iodine Nutrition 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 4
- -1 β-Hu Luo In Bu Su Chemical compound 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000470 constituent Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 3
- 235000013734 beta-carotene Nutrition 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- AHMCFSORHHSTSB-UHFFFAOYSA-N selanylidenecalcium Chemical compound [Se]=[Ca] AHMCFSORHHSTSB-UHFFFAOYSA-N 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of boiling squid chip and preparation method thereof, the boiling squid chip includes following raw material and parts by weight：12 parts of 80 parts of squid, 10 15 parts of tomato, 8 15 parts of wheat, 58 parts of garlic, 58 parts of ginger, 8 13 parts of rice wine, 85 90 parts of lemon juice, 35 parts of salt, 35 parts of white sugar, 35 parts of black vinegar, 12 parts of Chinese medicine and nutrition fortifier.The boiling squid chip manufacturing process clean hygiene of the present invention, raw material sources are extensive, and cost is cheap, obtained squid chip is nutritious, delicious meat, had additional nutrients by adding nutrition fortifier, improve ore deposit constituent content needed by human, coordinated with Chinese herbal medicine and have more nourishing and fit keeping function effect.Present invention also offers the preparation method of boiling squid chip.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of boiling squid chip and preparation method thereof.
Background technology
Squid is the mollusk lived in ocean, in the main fishing ground Distribution Sea south North Sea in China, south Fujian, platform
Gulf, Guangdong, Hebei Bohai Sea Gulf and Seas adjacent to Guanxi, squid are not only micro rich in protein, calcium, phosphorus, iron, and calcium selenium, iodine, manganese etc.
Element, the also taurine containing highly unsaturated fatty acids, also high level such as abundant DHA (being commonly called as docosapentaenoic acid), EPA.
Squid is often one of dish on dining table, processing of the modern technologies for squid is less, known instant squid as seafood
Silk, dried squids are more, but its processing method is more traditional, and taste is single, does not possess particularity.
The content of the invention
Present invention aim to address above mentioned problem, there is provided a kind of boiling squid chip and preparation method thereof.
The purpose of the present invention is accomplished by the following way：
A kind of boiling squid chip, it is made up of following raw material in parts by weight：80 parts of squid, tomato 10-15 parts, wheat 8-
15 parts, garlic 5-8 parts, ginger 5-8 parts, rice wine 8-13 parts, lemon juice 85-90 parts, salt 3-5 parts, white sugar 3-5 parts, black vinegar 3-5
Part, Chinese medicine 1-2 parts and nutrition fortifier 1-2 parts.
Preferably, described Chinese medicine is ginseng, pilose antler and thyme, and ginseng, pilose antler and thymic weight ratio are 2:
1:2.This weight ratio is according to the collocation scientific and reasonable with ginseng, pilose antler, thymic effect of the deal of squid；The people
Ginseng, which has, reinforces vital energy, and tonifying lung benefit spleen, promotes the production of body fluid, calms the nerves, and strengthens the resistance of body to being harmful to body and other effects.The pilose antler
Temperature, the cold of squid can be effectively neutralized, and the health-care effect of pilose antler is very high, is good general tonic, has and shakes
Body function is put forth energy and improved, to patient after asthenia universalis, prolonged illness, there is preferable health-care effect, pilose antler can improve body
Cellular immunity and humoral immune function, promote the conversion of lymphocyte, there is immunopotentiating agent, it can increase body pair
Extraneous defence capability, adjust internal immunologic balance and avoid disease from occurring and promote wound healing, sick body rehabilitation, so as to rise
To strengthening body, the effect of resistance aging.Thyme have it is aid digestion, relieve the effect of alcohol, diuresis effect, while thyme or natural
Flavor enhancement and preservative, flavor and enhancing flavor can be removed and extend the holding time of squid chip.
Preferably, described nutrition fortifier is vitamin A, beta carotene, calcium lactate, ferrous gluconate, glucose
It is a variety of or whole in sour zinc, Iodine powder, Se-enriched yeast, in LYS, 1B, L-Aspartic acid salt.
A kind of preparation method of boiling squid chip, comprises the following steps：
A, squid is cut into long 2-3cm, wide 1-2cm thin slice, is put into pot and adds water boiling, taken out to drain after boiling and treats
With；
B, step a squid chip is put into watt cylinder, adds garlic, ginger, salt, rice wine, white sugar, 5-8 is pickled by watt cylinder
Taken out after hour standby；
C, tomato, wheat are cleaned, are placed in pot, heating boils 30-40 minutes, and after cooling, all materials in pot are taken
Go out, make tomato wheat sauce；
D, Chinese medicine is cleaned, be placed in pot, addition suitable quantity of water heating boils 1-2 hours, and Chinese medicine soup stock is made；
E, the Chinese medicine in Chinese medicine soup stock made from step d is taken out, adds step b squid chip, step c tomato
Wheat sauce and nutrition fortifier, small fire boiling, not every stirring in 8 minutes once, treat that the weight ratio of the feed liquid in pot and squid chip reaches
To 1：Stop boiling when 1；
F, it is stand-by by squid chip lemon juice rinsed clean made from step e；
G, step f squid chip is put into baking box, temperature is adjusted to 70-75 DEG C, and it is less than 25% to be dried to water content, bag
Dress, gets product.
Preferably, the room temperature pickled in the step b is no more than 25 DEG C.
Preferably, the step also added 3-5 part black vinegars in e first whipping process.Now addition black vinegar can enter one
Step dispels the smell of squid chip, while squid chip is softened rapidly, protects the nutrient of raw material, dissolves the mineral matter in raw material
Element, squid chip is set to be merged rapidly with the nutrition of other raw materials.
Beneficial effects of the present invention are：The boiling squid chip preparation process clean hygiene of the present invention, raw material sources are extensive, into
This is cheap, and obtained squid chip is nutritious, delicious meat, is had additional nutrients by adding nutrition fortifier, and improving human body must
Ore deposit constituent content is needed, coordinates with Chinese herbal medicine and has more nourishing and fit keeping function effect.
Embodiment
The present invention is further explained with reference to specific embodiment, but is not limited to these embodiments.
Embodiment 1
A kind of boiling squid chip, it is made up of following raw material in parts by weight：80 parts of squid, 10 parts of tomato, 8 parts of wheat,
5 parts of garlic, 5 parts of ginger, 8 parts of rice wine, 85 parts of lemon juice, 3 parts of salt, 3 parts of white sugar, 3 parts of black vinegar, 1 part of Chinese medicine and fortification
1 part of agent.
Described Chinese medicine is ginseng, pilose antler and thyme, and ginseng, pilose antler and thymic weight ratio are 2:1:2.
Described nutrition fortifier is vitamin A, beta carotene, calcium lactate, ferrous gluconate, zinc gluconate.
A kind of preparation method of boiling squid chip, comprises the following steps：
A, squid is cut into long 2cm, wide 1cm thin slice is put into pot plus water boiling, taken out after boiling drain it is stand-by；
B, step a squid chip is put into watt cylinder, adds garlic, ginger, salt, rice wine, white sugar, be no more than 25 DEG C in room temperature
Taken out after being pickled 5 hours by watt cylinder under environment standby；
C, tomato, wheat to be cleaned, are placed in pot, heating boils 30 minutes, after cooling, and all materials in pot are taken out,
Make tomato wheat sauce；
D, Chinese medicine is cleaned, be placed in pot, addition suitable quantity of water heating boils 1 hour, and Chinese medicine soup stock is made；
E, the Chinese medicine in Chinese medicine soup stock made from step d is taken out, adds step b squid chip, step c tomato
Wheat sauce and nutrition fortifier, small fire boiling, every stirring in 8 minutes once, black vinegar is added in whipping process first, is treated in pot
Feed liquid and the weight of squid chip ratio reach 1：Stop boiling when 1；
F, it is stand-by by squid chip lemon juice rinsed clean made from step e；
G, step f squid chip being put into baking box, temperature is adjusted to 70 DEG C, and it is less than 25% to be dried to water content, packaging,
Get product.
Embodiment 2
A kind of boiling squid chip, it is made up of following raw material in parts by weight：80 parts of squid, 12 parts of tomato, 12 parts of wheat,
6 parts of garlic, 7 parts of ginger, 10 parts of rice wine, 88 parts of lemon juice, 4 parts of salt, 4 parts of white sugar, 4 parts of black vinegar, 2 parts of Chinese medicine and fortification
1 part of agent.
Described Chinese medicine is ginseng, pilose antler and thyme, and ginseng, pilose antler and thymic weight ratio are 2:1:2.
Described nutrition fortifier is vitamin A, calcium lactate, ferrous gluconate, zinc gluconate, Iodine powder, richness
In selenium yeast, L-Aspartic acid salt.
A kind of preparation method of boiling squid chip, comprises the following steps：
A, squid is cut into long 2cm, wide 2cm thin slice is put into pot plus water boiling, taken out after boiling drain it is stand-by；
B, step a squid chip is put into watt cylinder, adds garlic, ginger, salt, rice wine, white sugar, be no more than 25 DEG C in room temperature
Taken out after being pickled 6 hours by watt cylinder under environment standby；
C, tomato, wheat to be cleaned, are placed in pot, heating boils 35 minutes, after cooling, and all materials in pot are taken out,
Make tomato wheat sauce；
D, Chinese medicine is cleaned, be placed in pot, addition suitable quantity of water heating boils 2 hours, and Chinese medicine soup stock is made；
E, the Chinese medicine in Chinese medicine soup stock made from step d is taken out, adds step b squid chip, step c tomato
Wheat sauce and nutrition fortifier, small fire boiling, every stirring in 8 minutes once, black vinegar is added in whipping process first, is treated in pot
Feed liquid and the weight of squid chip ratio reach 1：Stop boiling when 1；
F, it is stand-by by squid chip lemon juice rinsed clean made from step e；
G, step f squid chip being put into baking box, temperature is adjusted to 73 DEG C, and it is less than 25% to be dried to water content, packaging,
Get product.
Embodiment 3
A kind of boiling squid chip, it is made up of following raw material in parts by weight：80 parts of squid, 15 parts of tomato, 15 parts of wheat,
8 parts of garlic, 8 parts of ginger, 13 parts of rice wine, 90 parts of lemon juice, 5 parts of salt, 5 parts of white sugar, 5 parts of black vinegar, 2 parts of Chinese medicine and fortification
2 parts of agent.
Described Chinese medicine is ginseng, pilose antler and thyme, and ginseng, pilose antler and thymic weight ratio are 2:1:2.
Described nutrition fortifier is vitamin A, beta carotene, calcium lactate, ferrous gluconate, zinc gluconate, sea
In algae iodine powder, Se-enriched yeast, LYS, 1B, L-Aspartic acid salt.
A kind of preparation method of boiling squid chip, comprises the following steps：
A, squid is cut into long 3cm, wide 1cm thin slice is put into pot plus water boiling, taken out after boiling drain it is stand-by；
B, step a squid chip is put into watt cylinder, adds garlic, ginger, salt, rice wine, white sugar, be no more than 25 DEG C in room temperature
Taken out after being pickled 8 hours by watt cylinder under environment standby；
C, tomato, wheat to be cleaned, are placed in pot, heating boils 40 minutes, after cooling, and all materials in pot are taken out,
Make tomato wheat sauce；
D, Chinese medicine is cleaned, be placed in pot, addition suitable quantity of water heating boils 2 hours, and Chinese medicine soup stock is made；
E, the Chinese medicine in Chinese medicine soup stock made from step d is taken out, adds step b squid chip, step c tomato
Wheat sauce and nutrition fortifier, small fire boiling, every stirring in 8 minutes once, black vinegar is added in whipping process first, is treated in pot
Feed liquid and the weight of squid chip ratio reach 1：Stop boiling when 1；
F, it is stand-by by squid chip lemon juice rinsed clean made from step e；
G, step f squid chip being put into baking box, temperature is adjusted to 75 DEG C, and it is less than 25% to be dried to water content, packaging,
Get product.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of boiling squid chip, it is characterised in that be made up of following raw material in parts by weight：80 parts of squid, tomato 10-15
Part, wheat 8-15 parts, garlic 5-8 parts, ginger 5-8 parts, rice wine 8-13 parts, lemon juice 85-90 parts, salt 3-5 parts, white sugar 3-5 parts,
Black vinegar 3-5 parts, Chinese medicine 1-2 parts and nutrition fortifier 1-2 parts.
2. boiling squid chip as claimed in claim 1, it is characterised in that described Chinese medicine is ginseng, pilose antler and thyme,
Ginseng, pilose antler and thymic weight ratio are 2:1:2.
3. boiling squid chip as claimed in claim 1, it is characterised in that described nutrition fortifier is vitamin A, β-Hu Luo
In Bu Su, calcium lactate, ferrous gluconate, zinc gluconate, Iodine powder, Se-enriched yeast, LYS, 1B,
It is a variety of or whole in L-Aspartic acid salt.
4. a kind of preparation method of boiling squid chip as claimed in claim 1, it is characterised in that comprise the following steps：
A, squid is cut into long 2-3cm, wide 1-2cm thin slice is put into pot plus water boiling, taken out after boiling drain it is stand-by；
B, step a squid chip is put into watt cylinder, adds garlic, ginger, salt, rice wine, white sugar, 5-8 hours are pickled by watt cylinder
After take out it is standby；
C, tomato, wheat are cleaned, are placed in pot, heating boils 30-40 minutes, after cooling, all materials in pot is taken out, done
Into tomato wheat sauce；
D, Chinese medicine is cleaned, be placed in pot, addition suitable quantity of water heating boils 1-2 hours, and Chinese medicine soup stock is made；
E, the Chinese medicine in Chinese medicine soup stock made from step d is taken out, adds step b squid chip, step c tomato wheat
Sauce and nutrition fortifier, small fire boiling, every stirring in 8 minutes once, treat that the weight ratio of the feed liquid in pot and squid chip reaches 1：1
When stop boiling；
F, it is stand-by by squid chip lemon juice rinsed clean made from step e；
G, step f squid chip being put into baking box, temperature is adjusted to 70-75 DEG C, and it is less than 25% to be dried to water content, packaging,
Get product.
5. the preparation method of boiling squid as claimed in claim 4, it is characterised in that the room temperature pickled in the step b is not
More than 25 DEG C.
6. the preparation method of boiling squid as claimed in claim 4, it is characterised in that the step e is in whipping process first
In also added 3-5 part black vinegars.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610608120.9A CN107660726A (en) | 2016-07-28 | 2016-07-28 | A kind of boiling squid chip and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610608120.9A CN107660726A (en) | 2016-07-28 | 2016-07-28 | A kind of boiling squid chip and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107660726A true CN107660726A (en) | 2018-02-06 |
Family
ID=61114482
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610608120.9A Withdrawn CN107660726A (en) | 2016-07-28 | 2016-07-28 | A kind of boiling squid chip and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
| CN104905309A (en) * | 2015-03-17 | 2015-09-16 | 安徽华林食品有限公司 | Sauced pickled eels |
| CN105433298A (en) * | 2015-12-02 | 2016-03-30 | 劳加舒 | Production method of boiled sliced squid |
-
2016
- 2016-07-28 CN CN201610608120.9A patent/CN107660726A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
| CN104905309A (en) * | 2015-03-17 | 2015-09-16 | 安徽华林食品有限公司 | Sauced pickled eels |
| CN105433298A (en) * | 2015-12-02 | 2016-03-30 | 劳加舒 | Production method of boiled sliced squid |
Non-Patent Citations (2)
| Title |
|---|
| 方旭波等: "鱿鱼休闲鱼肉粒加工工艺的研究", 《食品工业》 * |
| 能静等: "软烤即食鱿鱼工艺及其灭菌技术研究", 《食品工业科技》 * |
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