CN107897771A - One main laminaria shredded squid flavoring and preparation method thereof - Google Patents
One main laminaria shredded squid flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN107897771A CN107897771A CN201711116480.8A CN201711116480A CN107897771A CN 107897771 A CN107897771 A CN 107897771A CN 201711116480 A CN201711116480 A CN 201711116480A CN 107897771 A CN107897771 A CN 107897771A
- Authority
- CN
- China
- Prior art keywords
- shredded
- squid
- kelp
- parts
- flavoring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
- A23L17/60—Edible seaweed
-
- 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
- A23L17/40—Shell-fish
-
- 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
Abstract
The present invention relates to seafood delights condiment manufacture technology field, specially main laminaria shredded squid flavoring and preparation method thereof, the flavoring include ripe dry kelp slivers, ripe dry shredded squid, raw oyster powder, refined salt, candy sugar powder, chickens' extract, paprika, spiced flour, licorice powder, sesame oil.The production method of the present invention includes cleaning raw material, by raw material chopping, dilute hydrochloric acid immersion, boiling raw material, draining, drying and sterilizing, packaging and other steps, by rationally matching somebody with somebody food materials, science formulates procedure of processing, the key elements such as stringent control moisture, temperature, time, and formulate stringent examination criteria, so that the flavoring fresh keeping time produced is longer, the original taste of food materials preserves more preferably, seasoning effect to entree becomes apparent from, preferably meet the requirement of culinary art fan, a person sponging on an aristocrat, therefore have broad application prospects in seafood delights condiment manufacturing technology.
Description
Technical field
The present invention relates to seafood delights condiment manufacture technology field, is specially a main laminaria shredded squid flavoring and its making side
Method.
Background technology
Kelp, is a kind of raw brown alga plant in large-scale sea grown in low temperature seawater, belongs to seaweed plant, can be adapted for
The cooking methods such as mix, burn, stewing, boiling in a covered pot over a slow fire, and being a kind of very high vegetables of nutritive value, while there is certain medical value.Contain
There are the mineral matter elements such as abundant iodine.Kelp heat content is low, protein content is medium, mineral matter enriches, and research is found, kelp tool
Have reducing blood lipid, it is hypoglycemic, adjust immune, anticoagulation, be antitumor, lead discharging removing toxic substances and a variety of biological functions such as anti-oxidant.
Squid, also referred to as squid, squid, are Mollusca Cephalopoda Coleoidea Decapodiformes pipe squid mesh Oegopsidas
Animal, it fosters the spirit of nobility with qi-restoratives, enriching yin beauty treatment and other effects, can reduce the concentration of Blood Cholesterol, adjust blood pressure, protection nerve
Fiber, activating cell, have certain effect to prevention senile dementia etc..In addition, squid additionally aids the removing toxic substances of liver, toxin expelling,
It can promote the metabolism of body, there is antifatigue, enriching yin beauty treatment, slow down aging and other effects.
Ripe dry kelp slivers and ripe dry shredded squid always are that people like due to delicious taste and abundant nutritive value
One of flavouring, whens cooking dishes is even more often addition, but when producing such flavoring at present due to raw material prepare it is unreasonable,
Production process not science, to the key factors such as moisture, time, concentration cannot accurate control, so as to cause flavoring freshness date not
Long, the problems such as taste is not fresh.
The content of the invention
For above-mentioned problem, main laminaria shredded squid flavoring of the invention and preparation method thereof, the flavoring
Including ripe dry kelp slivers, ripe dry shredded squid, raw oyster powder, refined salt, candy sugar powder, chickens' extract, paprika, spiced flour, licorice powder, sesame oil.
The production method of the present invention includes cleaning raw material, by raw material chopping, dilute hydrochloric acid immersion, boiling raw material, draining, drying and sterilizing, bag
Dress and etc., by rationally matching somebody with somebody food materials, science formulates the key element such as procedure of processing, stringent control moisture, temperature, time, with
And formulate stringent examination criteria so that the flavoring fresh keeping time produced is longer, the original taste of food materials preserve it is more preferable,
Seasoning effect to entree becomes apparent from, and preferably meets the requirement of culinary art fan, a person sponging on an aristocrat.
In order to achieve the above object, present invention employs following technical scheme：
One main laminaria shredded squid flavoring, it is characterised in that be made of the raw material of following parts by weight：Ripe dry kelp slivers 5-9 parts, it is ripe
Dry shredded squid 4-8 parts, 1-2 parts of raw oyster powder, 1-3 parts of refined salt, 1-3 parts of candy sugar powder, 1-3 parts of chickens' extract, 1-2 parts of paprika, spiced flour
1-3 parts, 1-2 parts of licorice powder, 1-2 parts of sesame oil.
The production method of one main laminaria shredded squid flavoring, it is characterised in that comprise the following steps：
Step（1）：The plump ripe limnetic dry kelp of frond is selected, removes its root, yellowish-white side and rotten scabbing and hole
Position；
Step（2）：Remove squid viscera and clean up；
Step（3）：Ready kelp and squid are respectively put into uniform chopping in filament cutter；
Step（4）：Kelp is put into dilute hydrochloric acid solution and is soaked 16-18 minutes, then is rinsed 2-4 minutes with clear water；
Step（5）：Shredded kelp and shredded squid are put into digester and boiled 4-6 minutes, to kill the micro- of kelp and squid surface
Biology is simultaneously cooked；
Step（6）：Shredded kelp and shredded squid after boiling are got rid of 2-4 times with centrifuge, after cooling by drying machine drying, until
The moisture of Shredded kelp is below 11%, and the moisture of shredded squid is below 13%；
Step（7）：Shredded kelp and shredded squid are after ultraviolet radiation for sterilizing and disinfecting meets product standard, with modeling after being mixed with remaining raw material
Material bag composite packaging.
Further, during chopping, Shredded kelp width is 0.3 millimeter, and shredded squid width is 0.5 millimeter.
Further, the dilute hydrochloric acid solution concentration is 13.5%.
Further, the product standard includes following index：Shredded kelp salinity is less than 18%, and shredded squid salinity is less than
20%, every gram of the bacterial population of Shredded kelp and shredded squid is less than 2800, and every 100 grams of coli-group is less than 33.
Beneficial effects of the present invention are as follows：
Main laminaria shredded squid flavoring of the invention and preparation method thereof, the flavoring includes ripe dry kelp slivers, ripe dry squid
Silk, raw oyster powder, refined salt, candy sugar powder, chickens' extract, paprika, spiced flour, licorice powder, sesame oil.The production method of the present invention includes cleaning
Raw material, by raw material chopping, dilute hydrochloric acid immersion, boiling raw material, draining, drying and sterilizing, packaging and other steps, by rationally match somebody with somebody food materials,
Science formulates the key element such as procedure of processing, stringent control moisture, temperature, time, and formulates stringent examination criteria so that
The flavoring fresh keeping time produced is longer, the original taste of food materials preserves more preferable, and the seasoning effect to entree becomes apparent from, more
Meet the requirement for cooking fan, a person sponging on an aristocrat well, therefore have broad application prospects in seafood delights condiment manufacturing technology, be adapted to production
Industry extensive development utilizes.
Embodiment
With reference to embodiment to main laminaria shredded squid flavoring and preparation method thereof, it is described further.
Embodiment 1
One main laminaria shredded squid flavoring, is made of the raw material of following parts by weight：Ripe 5 parts of dry kelp slivers, ripe dry 4 parts of shredded squid,
Raw 1 part of oyster powder, 1 part of refined salt, 1 part of candy sugar powder, 1 part of chickens' extract, 1 part of paprika, 1 part of spiced flour, 1 part of licorice powder, 1 part of sesame oil.
The production method of one main laminaria shredded squid flavoring, comprises the following steps：
Step（1）：The plump ripe limnetic dry kelp of frond is selected, removes its root, yellowish-white side and rotten scabbing and hole
Position；
Step（2）：Remove squid viscera and clean up；
Step（3）：Ready kelp and squid are respectively put into uniform chopping in filament cutter；During chopping, Shredded kelp width is
0.3 millimeter, shredded squid width is 0.5 millimeter；
Step（4）：Kelp is put into dilute hydrochloric acid solution and is soaked 16 minutes, then is rinsed 2 minutes with clear water；The dilute hydrochloric acid is molten
Liquid concentration is 13.5%；
Step（5）：Shredded kelp and shredded squid are put into digester and boiled 4 minutes, to kill micro- life of kelp and squid surface
Thing is simultaneously cooked；
Step（6）：Shredded kelp and shredded squid after boiling are got rid of 2 times with centrifuge, after cooling by drying machine drying, until sea
Moisture with silk is below 11%, and the moisture of shredded squid is below 13%；
Step（7）：Shredded kelp and shredded squid are after ultraviolet radiation for sterilizing and disinfecting meets product standard, with modeling after being mixed with remaining raw material
Material bag composite packaging；The product standard includes following index：Shredded kelp salinity is less than 18%, and shredded squid salinity is less than
20%, every gram of the bacterial population of Shredded kelp and shredded squid is less than 2800, and every 100 grams of coli-group is less than 33.
Embodiment 2
One main laminaria shredded squid flavoring, is made of the raw material of following parts by weight：Ripe 9 parts of dry kelp slivers, ripe dry 8 parts of shredded squid,
Raw 2 parts of oyster powder, 3 parts of refined salt, 3 parts of candy sugar powder, 3 parts of chickens' extract, 2 parts of paprika, 3 parts of spiced flour, 2 parts of licorice powder, 2 parts of sesame oil.
The production method of one main laminaria shredded squid flavoring, comprises the following steps：
Step（1）：The plump ripe limnetic dry kelp of frond is selected, removes its root, yellowish-white side and rotten scabbing and hole
Position；
Step（2）：Remove squid viscera and clean up；
Step（3）：Ready kelp and squid are respectively put into uniform chopping in filament cutter；During chopping, Shredded kelp width is
0.3 millimeter, shredded squid width is 0.5 millimeter；
Step（4）：Kelp is put into dilute hydrochloric acid solution and is soaked 18 minutes, then is rinsed 4 minutes with clear water；The dilute hydrochloric acid is molten
Liquid concentration is 13.5%；
Step（5）：Shredded kelp and shredded squid are put into digester and boiled 6 minutes, to kill micro- life of kelp and squid surface
Thing is simultaneously cooked；
Step（6）：Shredded kelp and shredded squid after boiling are got rid of 4 times with centrifuge, after cooling by drying machine drying, until sea
Moisture with silk is below 11%, and the moisture of shredded squid is below 13%；
Step（7）：Shredded kelp and shredded squid are after ultraviolet radiation for sterilizing and disinfecting meets product standard, with modeling after being mixed with remaining raw material
Material bag composite packaging；The product standard includes following index：Shredded kelp salinity is less than 18%, and shredded squid salinity is less than
20%, every gram of the bacterial population of Shredded kelp and shredded squid is less than 2800, and every 100 grams of coli-group is less than 33.
Embodiment 3
One main laminaria shredded squid flavoring, is made of the raw material of following parts by weight：Ripe 6 parts of dry kelp slivers, ripe dry 6 parts of shredded squid,
Raw 1.5 parts of oyster powder, 2 parts of refined salt, 2 parts of candy sugar powder, 2 parts of chickens' extract, 1.5 parts of paprika, 2 parts of spiced flour, 1.5 parts of licorice powder, sesame oil
1.5 part.
The production method of one main laminaria shredded squid flavoring, comprises the following steps：
Step（1）：The plump ripe limnetic dry kelp of frond is selected, removes its root, yellowish-white side and rotten scabbing and hole
Position；
Step（2）：Remove squid viscera and clean up；
Step（3）：Ready kelp and squid are respectively put into uniform chopping in filament cutter；During chopping, Shredded kelp width is
0.3 millimeter, shredded squid width is 0.5 millimeter；
Step（4）：Kelp is put into dilute hydrochloric acid solution and is soaked 17 minutes, then is rinsed 3 minutes with clear water；The dilute hydrochloric acid is molten
Liquid concentration is 13.5%；
Step（5）：Shredded kelp and shredded squid are put into digester and boiled 5 minutes, to kill micro- life of kelp and squid surface
Thing is simultaneously cooked；
Step（6）：Shredded kelp and shredded squid after boiling are got rid of 3 times with centrifuge, after cooling by drying machine drying, until sea
Moisture with silk is below 11%, and the moisture of shredded squid is below 13%；
Step（7）：Shredded kelp and shredded squid are after ultraviolet radiation for sterilizing and disinfecting meets product standard, with modeling after being mixed with remaining raw material
Material bag composite packaging；The product standard includes following index：Shredded kelp salinity is less than 18%, and shredded squid salinity is less than
20%, every gram of the bacterial population of Shredded kelp and shredded squid is less than 2800, and every 100 grams of coli-group is less than 33.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from above-described embodiment
Limitation, other changes made without departing from the Spirit Essence of the present invention with principle, modification, replacement, combine, simplification, is accordingly to be regarded as
The substitute mode of effect, is included within protection scope of the present invention.
Claims (5)
- A 1. main laminaria shredded squid flavoring, it is characterised in that be made of the raw material of following parts by weight：Ripe dry kelp slivers 5-9 parts, Ripe dry shredded squid 4-8 parts, it is 1-2 parts of raw oyster powder, 1-3 parts of refined salt, 1-3 parts of candy sugar powder, 1-3 parts of chickens' extract, 1-2 parts of paprika, spiced Face 1-3 parts, 1-2 parts of licorice powder, 1-2 parts of sesame oil.
- 2. the production method of main laminaria shredded squid flavoring according to claim 1, it is characterised in that including following step Suddenly：Step（1）：The plump ripe limnetic dry kelp of frond is selected, removes its root, yellowish-white side and rotten scabbing and hole Position；Step（2）：Remove squid viscera and clean up；Step（3）：Ready kelp and squid are respectively put into uniform chopping in filament cutter；Step（4）：Kelp is put into dilute hydrochloric acid solution and is soaked 16-18 minutes, then is rinsed 2-4 minutes with clear water；Step（5）：Shredded kelp and shredded squid are put into digester and boiled 4-6 minutes, to kill the micro- of kelp and squid surface Biology is simultaneously cooked；Step（6）：Shredded kelp and shredded squid after boiling are got rid of 2-4 times with centrifuge, after cooling by drying machine drying, until The moisture of Shredded kelp is below 11%, and the moisture of shredded squid is below 13%；Step（7）：Shredded kelp and shredded squid are after ultraviolet radiation for sterilizing and disinfecting meets product standard, with modeling after being mixed with remaining raw material Material bag composite packaging.
- 3. the production method of main laminaria shredded squid flavoring according to claim 2, it is characterised in that：During chopping, sea Band silk width is 0.3 millimeter, and shredded squid width is 0.5 millimeter.
- 4. the production method of main laminaria shredded squid flavoring according to claim 2, it is characterised in that：The dilute hydrochloric acid Solution concentration is 13.5%.
- 5. the production method of main laminaria shredded squid flavoring according to claim 2, it is characterised in that the product mark Standard includes following index：Shredded kelp salinity is less than 18%, and for shredded squid salinity less than 20%, the bacterial population of Shredded kelp and shredded squid is every Gram it is less than 2800, every 100 grams of coli-group is less than 33.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711116480.8A CN107897771A (en) | 2017-11-13 | 2017-11-13 | One main laminaria shredded squid flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711116480.8A CN107897771A (en) | 2017-11-13 | 2017-11-13 | One main laminaria shredded squid flavoring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897771A true CN107897771A (en) | 2018-04-13 |
Family
ID=61843848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711116480.8A Withdrawn CN107897771A (en) | 2017-11-13 | 2017-11-13 | One main laminaria shredded squid flavoring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897771A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411526A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Method for producing sea tangle flavouring food |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
| CN103238881A (en) * | 2013-05-14 | 2013-08-14 | 淮海工学院 | Processing method of instant half-dried kelp |
| CN104382101A (en) * | 2014-11-24 | 2015-03-04 | 张广舜 | Fast-dissolving instant seafood powder and preparation method thereof |
| CN105394713A (en) * | 2015-10-24 | 2016-03-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant kelp and squid composite sauce |
-
2017
- 2017-11-13 CN CN201711116480.8A patent/CN107897771A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411526A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Method for producing sea tangle flavouring food |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
| CN103238881A (en) * | 2013-05-14 | 2013-08-14 | 淮海工学院 | Processing method of instant half-dried kelp |
| CN104382101A (en) * | 2014-11-24 | 2015-03-04 | 张广舜 | Fast-dissolving instant seafood powder and preparation method thereof |
| CN105394713A (en) * | 2015-10-24 | 2016-03-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant kelp and squid composite sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101389800B1 (en) | Method for preparing salted semidry fish | |
| CN102028261B (en) | Method for processing braised fish | |
| CN102524821B (en) | Pu'er tea gosling-making process | |
| CN101133815B (en) | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same | |
| KR101736011B1 (en) | cooking method of whole chicken | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| KR20170092365A (en) | Dried laver using deep sea water and method thereof | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN1806684A (en) | Method for processing bone-free fish | |
| CN101088414A (en) | Instant snail in shell and its making process | |
| CN109744490A (en) | Hundred taste chickens of one kind and its preparation process | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| CN102630937B (en) | Preparation method of canned Chinese bulbous onion | |
| CN104509659A (en) | Preparation method of preserved pitaya | |
| KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
| KR101831812B1 (en) | How to make functional Kimchi | |
| CN104381565A (en) | Processing process of honey-fried preserved garlic | |
| CN104365970A (en) | Processing technology of honey and crisp preserved garlic | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN107897771A (en) | One main laminaria shredded squid flavoring and preparation method thereof | |
| KR102131362B1 (en) | A method for manufacturing the soybean paste contained aronia ferment | |
| KR100630477B1 (en) | Korean stew called boodae jjigae and manufacturing process thereof | |
| KR102015704B1 (en) | Method for manufacturing dry canning of shellfish, and dry canned manufactured by the same | |
| CN106035943A (en) | Processing method of sugar preserved purple sweet potato strips | |
| CN1205183A (en) | Kernelless ginger jujube processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
|
| WW01 | Invention patent application withdrawn after publication |