CN108740846A - A kind of processing method of instant squid foot - Google Patents
A kind of processing method of instant squid foot Download PDFInfo
- Publication number
- CN108740846A CN108740846A CN201810438259.2A CN201810438259A CN108740846A CN 108740846 A CN108740846 A CN 108740846A CN 201810438259 A CN201810438259 A CN 201810438259A CN 108740846 A CN108740846 A CN 108740846A
- Authority
- CN
- China
- Prior art keywords
- squid
- squid foot
- foot
- processing
- baste
- 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.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 67
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000002525 ultrasonication Methods 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005194 fractionation Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- BRTLKRNVNFIOPJ-UHFFFAOYSA-N Betaine homarine Chemical compound C[N+]1=CC=CC=C1C([O-])=O BRTLKRNVNFIOPJ-UHFFFAOYSA-N 0.000 description 1
- IMXSCCDUAFEIOE-UHFFFAOYSA-N D-Octopin Natural products OC(=O)C(C)NC(C(O)=O)CCCN=C(N)N IMXSCCDUAFEIOE-UHFFFAOYSA-N 0.000 description 1
- IMXSCCDUAFEIOE-RITPCOANSA-N D-octopine Chemical compound [O-]C(=O)[C@@H](C)[NH2+][C@H](C([O-])=O)CCCNC(N)=[NH2+] IMXSCCDUAFEIOE-RITPCOANSA-N 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 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
- 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
- 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 present invention relates to aquatic products processing technical fields, more particularly to a kind of processing method of instant squid foot, including following procedure of processing：（1）Squid foot pre-processes；（2）Ultrasonic wave auxiliary seasoning；（3）18 ~ 22 kHz ultrasonic synergistics, 0.05 ~ 0.20% Papain enzyme tenderizing meat；（4）Boiling；（5）It is dry；（6）Baking；（7）Packaging, sterilization.The present invention accelerates seasoning rate by the way that ultrasonic wave is marinated, and in such a way that ultrasonic wave cooperates with Papain enzyme tenderizing while marinated, squid meat is significantly improved, and gained instant squid leisure product is more easily chewed compared with traditional processing sample, and mouthfeel is more preferably.
Description
Technical field
The invention belongs to aquatic food manufacture fields, are related to a kind of processing method of instant squid foot food.
Background technology
Squid foot nutritive value is high, and feature is low fat, low in calories, high protein, homovitamin, also contains DHA and many
" the nitrogenous object of non-protein ", such as octopine, homarine, trimethylamine oxide, taurine, sweet tea benzene alkali, these ingredients are to improving
Body metabolism function tool plays a very important role.China's the aquatic products processing enterprises attach great importance to the utilization to squid foot, have developed
A variety of squid foot products, such as roasting frozen squid foot, seasoning squid foot, fried squid foot, squid byssus product are disappeared by vast
The welcome of the person of expense, but the process time of these products is long, and nutrient component damages are more.
Due to, containing a large amount of insoluble myostromins, causing squid meat tough and tensile in squid foot, being not easy to be bitten into pieces.Tradition
Sleeve-fish product coarse mouthfeel, tissue it is hard, seriously affected the consumption of the consumer groups such as the elderly, infant, become system
The about technical barrier of squid processing.Secondly, squid foot seasoning is tasty more difficult, and salting period is long in squid process, drops significantly
Low processing efficiency and security risk.
Invention content
The shortcomings that it is an object of the invention to overcome the prior art and deficiency, provide a kind of processing side of instant squid foot
Method, this method promote to season by ultrasonication, and carry out Tenderization using ultrasonic synergistic papain, contract significantly
Short salting period, improves product mouthfeel.
For the above-mentioned target of realization, the technical solution adopted by the present invention is：Squid foot is thawed, peeling, finishing seasons, is tender
After change processing, boiling, drying and baking are carried out, is as follows：
（1）Squid foot pre-processes：Squid foot is thawed, is removed the peel, clear water cleaning and integer drain away the water；
（2）Seasoning：By step 1 treated squid foot and baste（Refined salt 1% ~ 3%, white granulated sugar 3% ~ 5%, monosodium glutamate 0.5% ~ 1%）
It is immersed in container for condiments, squid foot is 1 with baste mass ratio:0.5~1.And it is aided with 1 ~ 2 h of ultrasonication, ultrasonic wave frequency
Rate is 18 ~ 22 kHz, controlled at 10 ~ 30 DEG C；
（3）Tenderization：After step 2 processing, papain is added in baste, mass fraction is 0.05 ~ 0.20%, is continued
20 ~ 30 min of ultrasonication, temperature are adjusted to 30 ~ 40 DEG C, and ultrasonic frequency is 18 ~ 22 kHz；
（4）Boiling：The squid foot that step 3 is handled is pulled out and is drained in 90 DEG C or more 4 ~ 10 min of boiling, size fractionation；
（5）It is dry：It is 40 ~ 45% that the squid foot that step 4 is handled, which places 50 ~ 70 DEG C of oven dryings to moisture, and cooling；
（6）Baking：The squid foot that step 5 is handled is placed in baking oven baking, temperature is 160 ~ 180 DEG C, 5 ~ 10 min of time；
（7）Packaging, sterilization：The squid that step 6 is handled is vacuum-packed, is sterilized.
Compared with prior art, when shortening marinated the beneficial effects of the invention are as follows the principle for accelerating infiltration using ultrasonic wave
Between, and in such a way that ultrasonic wave cooperates with Papain enzyme tenderizing while marinated, using the altitude effect of ultrasonic wave, cause myogen
Fibrin and connective tissue to play the role of tenderization, while oozing papain by a degree of destruction
Thoroughly to organizing to play a role in muscle, tenderization time and effect are improved, squid meat is significantly improved, and gained is
Food squid leisure product is more easily chewed compared with traditional processing sample, and mouthfeel is more preferably.
Specific implementation mode
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1：
1）Squid foot pre-processes：Squid foot is thawed, is removed the peel, clear water cleaning and integer drain away the water；
2）Seasoning：By step 1 treated squid foot and baste（Refined salt 1% ~ 3%, white granulated sugar 3% ~ 5%, monosodium glutamate 0.5% ~ 1%）Leaching
For bubble in container for condiments, squid foot is 1 with baste mass ratio:0.5.And it is aided with 1 h of ultrasonication, ultrasonic frequency 22
KHz, controlled at 20 DEG C；
3）Tenderization：Papain is added in baste, mass fraction 0.1% continues 20 min of ultrasonication, temperature
It adjusts to 30 DEG C, ultrasonic frequency is 22 kHz；
4）Boiling：The squid foot that step 3 is handled is pulled out and is drained in 90 DEG C or more 5 min of boiling, size fractionation；
5）It is dry：It is 45% that the squid foot that step 4 is handled, which places 70 DEG C of oven dryings to moisture, and cooling；
6）Baking：The squid foot that step 5 is handled is placed in baking oven baking, temperature is 180 DEG C, 9 min of time；
7）Packaging, sterilization：The squid that step 6 is handled is vacuum-packed, is sterilized.
Embodiment 2：
1）Squid foot pre-processes：Squid foot is thawed, is removed the peel, clear water cleaning and integer drain away the water；
2）Seasoning：By step 1 treated squid foot and baste（Refined salt 1% ~ 3%, white granulated sugar 3% ~ 5%, monosodium glutamate 0.5% ~ 1%）Leaching
For bubble in container for condiments, squid foot is 1 with baste mass ratio:1.And it is aided with 1 h of ultrasonication, ultrasonic frequency 22
KHz, controlled at 30 DEG C；
3）Tenderization：After step 2 processing, papain is added in baste, mass fraction 0.20% continues ultrasonic wave
20 min are handled, temperature is adjusted to 30 DEG C, and ultrasonic frequency is 22 kHz；
4）Boiling：The squid foot that step 3 is handled is pulled out and is drained in 90 DEG C or more 10 min of boiling, size fractionation；
5）It is dry：It is 45% that the squid foot that step 4 is handled, which places 50 DEG C of oven dryings to moisture, and cooling；
6）Baking：The squid foot that step 5 is handled is placed in baking oven baking, temperature is 160 DEG C, 10 min of time；
7）Packaging, sterilization：The squid that step 6 is handled is vacuum-packed, is sterilized.
Embodiment 3：
1）Squid foot pre-processes：Squid foot is thawed, is removed the peel, clear water cleaning and integer drain away the water；
2）Seasoning：By step 1, treated that squid foot is immersed in baste（Refined salt 1% ~ 3%, white granulated sugar 3% ~ 5%, monosodium glutamate 0.5%
~1%）It is immersed in container for condiments, squid foot is 1 with baste mass ratio:1, and it is aided with 2 h of ultrasonication, ultrasonic frequency
For 18 kHz, controlled at 10 DEG C；
3）Tenderization：After step 2 processing, papain is added in baste, mass fraction 0.05% continues ultrasonic wave
30 min are handled, temperature is adjusted to 40 DEG C, and ultrasonic frequency is 18 kHz；
4）Boiling：The squid foot that step 3 is handled is pulled out and is drained in 90 DEG C or more 10 min of boiling, size fractionation；
5）It is dry：It is 40% that the squid foot that step 4 is handled, which places 70 DEG C of oven dryings to moisture, and cooling；
6）Baking：The squid foot that step 5 is handled is placed in baking oven baking, temperature is 160 DEG C, 10 min of time；
7）Packaging, sterilization：The squid that step 6 is handled is vacuum-packed, is sterilized.
According to traditional processing, seasoning needs 12 ~ for 24 hours, by the marinated seasoning of ultrasonic wave only with 1 ~ 2 h, substantially reduce tune
Taste salting period；Squid foot is handled secondly by papain synergistic supersonic wave, product mouthfeel is improved, and consumption has been expanded
Person crowd, it is easier to old man, child's chewing.
The above disclosure is only the preferred embodiments of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, therefore equivalent changes made in accordance with the claims of the present invention, is still within the scope of the present invention.
Claims (3)
1. a kind of processing method of instant squid foot, which is characterized in that include the following steps：
（1）Squid foot pre-processes：Squid foot is thawed, is removed the peel, clear water cleaning and integer drain away the water；
（2）Seasoning：By step（1）Treated, and squid foot is immersed in baste, and is aided with 1 ~ 2 h of ultrasonication, ultrasound
Wave frequency rate is 18 ~ 22 kHz, controlled at 10 ~ 30 DEG C；
（3）Tenderization：In step（2）After processing, papain is added in baste, mass fraction is 0.05 ~ 0.20%, after
20 ~ 30 min of continuous ultrasonication, temperature are adjusted to 30 ~ 40 DEG C, and ultrasonic frequency is 18 ~ 22 kHz；
（4）Boiling：By step（3）The squid foot of processing is pulled out and is drained in 90 DEG C or more 4 ~ 10 min of boiling, size fractionation；
（5）It is dry：By step（4）It is 40 ~ 45% that the squid foot of processing, which places 50 ~ 70 DEG C of oven dryings to moisture, and cold
But；
（6）Baking：By step（5）The squid foot of processing is placed in baking oven baking, and temperature is 160 ~ 180 DEG C, 5 ~ 10 min of time；
（7）Packaging, sterilization：By step（6）The squid of processing is vacuum-packed, sterilization.
2. a kind of processing method of instant squid foot as described in claim 1, it is characterised in that：After the step（2）Middle tune
Taste liquid includes following components, by percentage to the quality：
Refined salt 1% ~ 3%, white granulated sugar 3% ~ 5%, monosodium glutamate 0.5% ~ 1%, surplus are water.
3. a kind of processing method of instant squid foot as described in claim 1, it is characterised in that：The step（2）Middle squid
Foot is 1 with baste mass ratio:0.5~1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810438259.2A CN108740846A (en) | 2018-05-09 | 2018-05-09 | A kind of processing method of instant squid foot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810438259.2A CN108740846A (en) | 2018-05-09 | 2018-05-09 | A kind of processing method of instant squid foot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740846A true CN108740846A (en) | 2018-11-06 |
Family
ID=64009653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810438259.2A Pending CN108740846A (en) | 2018-05-09 | 2018-05-09 | A kind of processing method of instant squid foot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740846A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150010A (en) * | 2020-01-30 | 2020-05-15 | 吴高峰 | Making process of instant peeled shredded squid |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406193A (en) * | 2011-12-02 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for tenderizing squid meat quality with ultrasonic |
| CN102805382A (en) * | 2012-06-12 | 2012-12-05 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN103054087A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Preparation process for canned sweet and sour squid |
| CN103251078A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Method for processing squid surimi |
| CN103750404A (en) * | 2013-12-09 | 2014-04-30 | 苏州市相城区新时代特种水产养殖场 | Preparation method of instant dried aquatic product |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
-
2018
- 2018-05-09 CN CN201810438259.2A patent/CN108740846A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406193A (en) * | 2011-12-02 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for tenderizing squid meat quality with ultrasonic |
| CN102805382A (en) * | 2012-06-12 | 2012-12-05 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN103054087A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Preparation process for canned sweet and sour squid |
| CN103251078A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Method for processing squid surimi |
| CN103750404A (en) * | 2013-12-09 | 2014-04-30 | 苏州市相城区新时代特种水产养殖场 | Preparation method of instant dried aquatic product |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150010A (en) * | 2020-01-30 | 2020-05-15 | 吴高峰 | Making process of instant peeled shredded squid |
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Application publication date: 20181106 |