CN107836667A - A kind of preparation method of squid peeled shrimp dish product - Google Patents
A kind of preparation method of squid peeled shrimp dish product Download PDFInfo
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- CN107836667A CN107836667A CN201711192577.7A CN201711192577A CN107836667A CN 107836667 A CN107836667 A CN 107836667A CN 201711192577 A CN201711192577 A CN 201711192577A CN 107836667 A CN107836667 A CN 107836667A
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- squid
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- peeled shrimp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- Mycology (AREA)
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- Marine Sciences & Fisheries (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of preparation method of squid peeled shrimp dish product, comprise the following steps：(1) pretreatment of squid and shrimp：Squid and shrimp clean up, and are put into disk；(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, drained after water outlet；(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into 0.5cm strip, it is standby；(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli sesame is added in oil cauldron, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, opens the quick stir-frying of 120 DEG C of small fire, five-spice powder is added, is eventually adding chickens' extract, sugar and soy sauce, the rapid uniform pass fire of stir-frying, which takes the dish out of the pot, to be cooled down；(5) pack, sterilize：Product is after vacuum packaging, 118 DEG C of sterilization 15min.The squid peeled shrimp dish product that preparation method of the present invention is simple, prepares contains high protein, vitamin and mineral matter, and low fat, and product can room temperature storage 45 days.
Description
Technical field
The present invention relates to field of processing of aquatic products, more particularly to a kind of preparation method of squid peeled shrimp dish product.
Background technology
Squid protein content 16%-20%, fat content is extremely low, heat is low and fat in containing substantial amounts of height not
Saturated fatty acid EPA, DHA etc.；And peeled shrimp is also high-protein food, its content is up to 20%, and fat content is few, and carbohydrate
Content is extremely low；Mushroom also has very your writing containing multivitamin, mineral matter to promoting human metabolism, improving organism adaptation power
With；Three kinds of raw material mixotrophisms enrich, the advantages of having animal foodstuff and vegetable food product concurrently；The production of the dish product is equal to people
Weighing apparatus intake nutriment will play certain guiding function, and product color is tempting, nutritious, the tasty and refreshing delicious food of mouthfeel；Product can
To be eaten after instant or heating, provided great convenience to consumer, there are preferable market prospects, enrich aquatic products
Species.
The content of the invention
The technical problem to be solved in the present invention is to provide the squid peeled shrimp dish system that a kind of preparation method is simple and prepares
Product contain high protein, vitamin and mineral matter, and the preparation method of the squid peeled shrimp dish product of low fat.
To reach above-mentioned purpose, technical scheme is as follows：
A kind of preparation method of squid peeled shrimp dish product, the preparation method comprise the following steps：
(1) pretreatment of squid and shrimp：Squid peeling, internal organ, black film, are cleaned up；Shrimp peeling is removed shrimp line and then cleaned
Totally, cleaned squid and shrimp are scalded with boiling water, pulls out, be put into disk；
(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, when pickling
Between be 120min, pickle during interval 40min stir once, drained after water outlet；
(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into
0.5cm strip, it is standby；
(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli chopping, chilli sesame is added
In oil cauldron, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, 120 DEG C of small fire is opened and quickly turns over
Stir-fry, five-spice powder is added, is eventually adding chickens' extract, sugar and soy sauce, the rapid uniform pass fire of stir-frying, which takes the dish out of the pot, to be cooled down；
(5) pack, sterilize：Spicy squid peeled shrimp is weighed, is fitted into the aluminium foil bag sterilized, carries out back pressure type high temperature
Sterilization, 118 DEG C, 15min.
In one embodiment of the invention, in step (2) by weight, 100 parts of squid peeled shrimp, salt 1.5-2 parts, material
Wine 4-6 parts, soy sauce 2-3 parts, salting period 120min.
In one embodiment of the invention, in step (3) by weight, 25 parts of mushroom, 5 parts of white sugar, soak time
20min。
In one embodiment of the invention, in step (4) by weight, every 100 portions of squids peeled shrimp, chive 6-8 parts are raw
Ginger 6-8 parts, chilli 10-15 parts, white sesameseed 3-4 parts, garlic powder 2-3 parts, soy sauce 2-3 parts, five-spice powder 1-1.5 parts, chickens' extract 2-3
Part, sugared 4-5 parts.
In one embodiment of the invention, the squid peeled shrimp dish product through 118 DEG C of sterilization 15min in step (5) is normal
25 DEG C of temperature can preservation more than 45 days, 4 DEG C can preservation more than 180 days.
Pass through above-mentioned technical proposal, the beneficial effects of the invention are as follows：
The Optimization of preparation sterilization temperature of the present invention, salting period, upper pot temperature, production dispensing etc., are developed
Dish product is that animal food and vegetable food combine well, and squid and peeled shrimp protein is high protein high protein, low
The food of fat, contains substantial amounts of highly unsaturated fatty acid EPA, DHA；And mushroom is also containing multivitamin, mineral matter
There is great role to promoting human metabolism, improving organism adaptation power；Product can be to eat after instant or heating, and can normal temperature
Preservation, larger facility is provided to consumer, guide new food consumption theory, rich choice of products aquatic products species are right
The sales volume and processing of aquatic products ratio for improving China's raising aquatic products have good facilitation.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the required accompanying drawing used in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the process chart of preparation method of the present invention；
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Conjunction is specifically illustrating, and the present invention is expanded on further.
Embodiment 1
Shown in Figure 1, a kind of preparation method of squid peeled shrimp dish product of the present invention includes following operating procedure：
(1) pretreatment of squid and shrimp：Squid peeling, internal organ, black film, are cleaned up；Shrimp peeling is removed shrimp line and then cleaned
Totally；Cleaned squid and shrimp are scalded with boiling water, pulls out, is put into disk；
(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, when pickling
Between be 120min, pickle during interval 40min stir once, drained after water outlet；By weight, 100 parts of squid peeled shrimp, salt
1.5 parts, 6 parts of cooking wine, 2 parts of soy sauce；
(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into
0.5cm strip, it is standby；By weight, every 100 portions of squids peeled shrimp, 25 parts of mushroom, 5 parts of white sugar, soak time 20min；
(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli chopping, chilli sesame is added
In oil cauldron, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, 120 DEG C of small fire is opened and quickly turns over
Stir-fry, five-spice powder is added, is eventually adding chickens' extract, sugar and soy sauce, the rapid uniform pass fire of stir-frying, which takes the dish out of the pot, to be cooled down；By weight, often
100 parts of squid peeled shrimps, 8 parts of chive, 6 parts of ginger, 10 parts of chilli, 3 parts of white sesameseed, 2 parts of garlic powder, 2 parts of soy sauce, 1 part of five-spice powder,
2 parts of chickens' extract, 4 parts of sugar；
(5) pack, sterilize：Spicy squid peeled shrimp is weighed, is fitted into the aluminium foil bag sterilized, is carried out after vacuum packaging
Back pressure type high temperature sterilization, 118 DEG C, 15min；Product 25 DEG C of normal temperature can preservation more than 45 days, 4 DEG C can preservation more than 180 days.
Embodiment 2
Shown in Figure 1, a kind of preparation method of squid peeled shrimp dish product of the present invention includes following operating procedure：
(1) pretreatment of squid and shrimp：Squid peeling, internal organ, black film, are cleaned up；Shrimp peeling is removed shrimp line and then cleaned
Totally；Cleaned squid and shrimp are scalded with boiling water, pulls out, is put into disk；
(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, when pickling
Between be 120min, pickle during interval 40min stir once, drained after water outlet；By weight, 100 parts of squid peeled shrimp, salt 2
Part, 5 parts of cooking wine, 3 parts of soy sauce；
(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into
0.5cm strip, it is standby；By weight, every 100 portions of squids peeled shrimp, 25 parts of mushroom, 5 parts of white sugar, soak time 20min；
(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli chopping, chilli sesame is added
In oil cauldron, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, 120 DEG C of small fire is opened and quickly turns over
Stir-fry, five-spice powder is added, is eventually adding chickens' extract, sugar and soy sauce, the rapid uniform pass fire of stir-frying, which takes the dish out of the pot, to be cooled down；By weight, often
100 parts of squid peeled shrimps, 6 parts of chive, 8 parts of ginger, 15 parts of chilli, 4 parts of white sesameseed, 3 parts of garlic powder, 3 parts of soy sauce, five-spice powder 1.5
Part, 3 parts of chickens' extract, 5 parts of sugar；
(5) pack, sterilize：Spicy squid peeled shrimp is weighed, is fitted into the aluminium foil bag sterilized, is carried out after vacuum packaging
Back pressure type high temperature sterilization, 121 DEG C, 15min；25 DEG C of product normal temperature can preservation more than 60 days, 4 DEG C can preservation more than 12 months.
Compared with Example 1, this product taste is partially peppery, and product elasticity is slightly worse, suitable for liking hot and spicy food and the partially salty consumer group.
Embodiment 3
Shown in Figure 1, a kind of preparation method of squid peeled shrimp dish product of the present invention includes following operating procedure：
(1) pretreatment of squid and shrimp：Squid peeling, internal organ, black film, are cleaned up；Shrimp peeling is removed shrimp line and then cleaned
Totally；Cleaned squid and shrimp are scalded with boiling water, pulls out, is put into disk；
(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, when pickling
Between be 120min, pickle during interval 40min stir once, drained after water outlet；By weight, 100 parts of squid peeled shrimp, salt
1.5 parts, 6 parts of cooking wine, 2 parts of soy sauce；
(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into
0.5cm strip, it is standby；By weight, every 100 portions of squids peeled shrimp, 25 parts of mushroom, 5 parts of white sugar, soak time 20min；
(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli chopping, chilli sesame is added
In oil cauldron, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, 120 DEG C of small fire is opened and quickly turns over
Fry, addition five-spice powder, finally add chickens' extract, sugar and soy sauce perhaps, the rapid uniformly pass fire that stir-fries, which takes the dish out of the pot, to be cooled down；By weight, often
100 parts of squid peeled shrimps, 8 parts of chive, 6 parts of ginger, 10 parts of chilli, 3 parts of white sesameseed, 2 parts of garlic powder, 2 parts of soy sauce, 1 part of five-spice powder,
2 parts of chickens' extract, 4 parts of sugar；
(5) pack, sterilize：Spicy squid peeled shrimp is weighed, is fitted into the aluminium foil bag sterilized, is carried out after vacuum packaging
Back pressure type high temperature sterilization, 115 DEG C, 15min；25 DEG C of product normal temperature can preservation 30 days, 4 DEG C can preservation 120 days.
Compared with Example 1, the chewy texture of product, taste are more slightly worse than embodiment 1, and the shelf-life is shorter.
The basic principles, principal features and advantages of the present invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, the original for simply illustrating the present invention described in above-described embodiment and specification
Reason, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (5)
1. a kind of preparation method of squid peeled shrimp dish product, it is characterised in that the preparation method comprises the following steps：
(1) pretreatment of squid and shrimp：Squid peeling, internal organ, black film, are cleaned up；Shrimp peeling is removed shrimp line and then cleaned up,
Cleaned squid and shrimp are scalded with boiling water, pulls out, is put into disk；
(2) squid and shrimp are pickled：Add salt, cooking wine and soy sauce to be pickled in squid and shrimp mixture, salting period is
120min, interval 40min is stirred once during pickling, and is drained after water outlet；
(3) pretreatment of mushroom：Dried thin mushroom is put into boiling water, white sugar is added in boiling water, soaks 20min, be cut into 0.5cm's
Strip, it is standby；
(4) preparation of squid peeled shrimp dish product：140 DEG C of moderate heat temperature is opened, chilli chopping, chilli sesame is added into oil cauldron
In, green onion, ginger, garlic, mushroom are poured into, 160 DEG C of big fire is opened, adds pickled squid and peeled shrimp, opens the quick stir-frying of 120 DEG C of small fire,
Five-spice powder is added, is eventually adding chickens' extract, sugar and soy sauce, the rapid uniform pass fire of stir-frying, which takes the dish out of the pot, to be cooled down；
(5) pack, sterilize：Spicy squid peeled shrimp is weighed, is fitted into the aluminium foil bag sterilized, back pressure type high temperature is carried out and kills
Bacterium, 118 DEG C, 15min.
2. the preparation method of a kind of squid peeled shrimp dish product according to claim 1, it is characterised in that in step (2)
By weight, 100 parts of squid peeled shrimp, salt 1.5-2 parts, cooking wine 4-6 parts, soy sauce 2-3 parts, salting period 120min.
3. the preparation method of a kind of squid peeled shrimp dish product according to claim 1, it is characterised in that in step (3)
By weight, 25 parts of mushroom, 5 parts of white sugar, soak time 20min.
4. the preparation method of a kind of squid peeled shrimp dish product according to claim 1, it is characterised in that in step (4)
By weight, every 100 portions of squids peeled shrimp, chive 6-8 parts, ginger 6-8 parts, chilli 10-15 parts, white sesameseed 3-4 parts, garlic powder 2-
3 parts, soy sauce 2-3 parts, five-spice powder 1-1.5 parts, chickens' extract 2-3 parts, sugared 4-5 parts.
5. the preparation method of a kind of squid peeled shrimp dish product according to claim 1, it is characterised in that in step (5)
25 DEG C of the squid peeled shrimp dish product normal temperature through 118 DEG C of sterilization 15min can preservation more than 45 days, 4 DEG C can preservation more than 180 days.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711192577.7A CN107836667A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of squid peeled shrimp dish product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711192577.7A CN107836667A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of squid peeled shrimp dish product |
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| CN107836667A true CN107836667A (en) | 2018-03-27 |
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| CN201711192577.7A Pending CN107836667A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of squid peeled shrimp dish product |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
| CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
| CN106072077A (en) * | 2016-06-13 | 2016-11-09 | 福建三都澳食品有限公司 | The processing method of Carnis Haliotidis leisure food |
| CN106578829A (en) * | 2016-12-01 | 2017-04-26 | 湖南临武舜华鸭业发展有限责任公司 | Conditioning sterilization method |
-
2017
- 2017-11-24 CN CN201711192577.7A patent/CN107836667A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
| CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
| CN106072077A (en) * | 2016-06-13 | 2016-11-09 | 福建三都澳食品有限公司 | The processing method of Carnis Haliotidis leisure food |
| CN106578829A (en) * | 2016-12-01 | 2017-04-26 | 湖南临武舜华鸭业发展有限责任公司 | Conditioning sterilization method |
Non-Patent Citations (3)
| Title |
|---|
| 90后的小朋友: "鱿鱼虾", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/102288818》 * |
| 甘智荣: "《十分钟学会做湘菜》", 28 February 2015, 黑龙江科学技术出版社 * |
| 美食杰: "鱿鱼虾", 《HTTP://WWW.MEISHIJ.NET/ZUOFA/YOUYUXIA.HTML》 * |
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Application publication date: 20180327 |