CN109198493A - It is a kind of to freeze instant halogen squid and its processing method - Google Patents
It is a kind of to freeze instant halogen squid and its processing method Download PDFInfo
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- CN109198493A CN109198493A CN201811274006.2A CN201811274006A CN109198493A CN 109198493 A CN109198493 A CN 109198493A CN 201811274006 A CN201811274006 A CN 201811274006A CN 109198493 A CN109198493 A CN 109198493A
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- squid
- parts
- halogen
- freezing
- temperature
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 196
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 54
- 150000002367 halogens Chemical class 0.000 title claims abstract description 53
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 235000013547 stew Nutrition 0.000 claims abstract description 17
- 235000013882 gravy Nutrition 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 31
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 31
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 31
- 235000013599 spices Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 235000014347 soups Nutrition 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 241001506047 Tremella Species 0.000 claims description 12
- 150000004676 glycans Chemical class 0.000 claims description 12
- 229920001282 polysaccharide Polymers 0.000 claims description 12
- 239000005017 polysaccharide Substances 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 230000001681 protective effect Effects 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000018436 Coriandrum sativum Species 0.000 claims description 5
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000306462 Sageretia theezans Species 0.000 claims description 5
- 235000006452 Sageretia theezans Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 5
- 241000310089 Zingiber kawagoi Species 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 235000013405 beer Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000004611 garlic 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
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 235000021323 fish oil Nutrition 0.000 claims description 4
- 238000005243 fluidization Methods 0.000 claims description 4
- 238000002955 isolation Methods 0.000 claims description 4
- 238000009833 condensation Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims 1
- 238000002425 crystallisation Methods 0.000 claims 1
- 230000008025 crystallization Effects 0.000 claims 1
- 229940093503 ethyl maltol Drugs 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 45
- 238000009835 boiling Methods 0.000 description 12
- 238000010257 thawing Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000012267 brine Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 9
- 210000003128 head Anatomy 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 241000234282 Allium Species 0.000 description 7
- 238000001802 infusion Methods 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- -1 ethyl malt Chemical compound 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000000467 Carum carvi Species 0.000 description 3
- 235000005747 Carum carvi Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 240000008474 Pimenta dioica Species 0.000 description 3
- 235000006990 Pimenta dioica Nutrition 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 241001290266 Sciaenops ocellatus Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 230000009746 freeze damage Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000238440 Illex argentinus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000005843 halogen group Chemical group 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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 a kind of processing methods for freezing instant halogen squid, comprising the following specific steps S1, immersion: cuing open after the squid after killing is cleaned and impregnate 2 ~ 4 hours；S2, stew in soy sauce: by stew in soy sauce in the squid investment thick gravy after draining；S3, drying: the good squid of halogen carries out heat pump drying processing after draining thick gravy, and the heat pump temperature of heat pump drying processing is 35-40 DEG C, and dry humidity is 45 ~ 50%, and wind speed is 2 ~ 4m/s, 1 ~ 2h of drying time；S4, secondary seasoning: heat pump drying treated halogen squid is subjected to secondary seasoning；S5, packaging freezing: using the freezing of double helix mono-frozen machine is sent into after vacuum packaging, -18 DEG C are refrigerated to.The processing method is under the premise of guaranteeing that the leisure of squid product is convenient edible, nutrition and the health efficacy of squid product can be effectively kept again, it can also ensure that the flavor and shelf life of squid product simultaneously, consumer can feel at ease and relievedly enjoy deliciousness and the nutrition of squid.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of to freeze instant halogen squid and its processing method.
Background technique
Squid, also referred to as squid are a kind of software Brachiopoda marine products of high nutritive value, rich in protein, needed by human
The elements such as amino acid, taurine and calcium, iron, phosphorus, this to skeleton develop, prevention anaemia and adult disease, relieve fatigue,
Improving liver function etc. can all play a role, and whole 50% is promised to fight in squid trunk part, and cephalopodium part accounts for about whole
30%, squid edible part is higher by 20% or so up to 80% or more, than general fish, is excellent processing of aquatic products raw material.It is existing
The present, process on the market since category is more, such as squid dried product, soaked chili squids, baked squid.
The fast pace life of modern, for leisure convenience food increasingly by their favor, flavor squid is one
Kind leisure, delicious Speciality Foods, it is deep to be liked by public group, still, with the gradual improvement of people's living standard, to certainly
The hard bright attention rate of body is also constantly promoted, and selected edible food requires also increasingly to be particular about, and existing squid fish products are big
Only focus on taste, such as soaked chili squids, such eating method just has ignored the nutrition of squid and health more；Even if there is part production
Product consider the nutrition problem of squid product, and such as room temperature of various flavors seasons squid, and room temperature seasoning squid just needs emphasis
Quality, mouthfeel and the shelf-life of squid are protected, but in order to extend the shelf life and organoleptic quality of room temperature seasoning squid, in room temperature
In the process of squid, antisepsis antistaling agent is added with being just frequently considered that, the Excess free enthalpy of this kind of food additives certainly will be to people
The health care belt of body endangers.In addition, room temperature seasoning squid product is in the process of production and processing, need by high-temperature sterilization treatment,
After high-temperature sterilization treatment, quality, brittleness and the flavor substance of squid product all can be destroyed significantly.
Summary of the invention
In view of above-mentioned deficiencies of the prior art, the present invention is intended to provide a kind of freeze instant halogen squid and its processing method,
Under the premise of guaranteeing that the leisure of squid product is convenient edible, and nutrition and the health efficacy of squid product can be effectively kept, together
When can also ensure that the flavor and shelf life of squid product, allow consumer can feel at ease and relievedly enjoy squid deliciousness and battalion
It supports.
Technical scheme is as follows:
A kind of processing method freezing instant halogen squid, comprising the following specific steps
S1, immersion: it cuts open after the squid after killing is cleaned and impregnates 2~4 hours；
S2, stew in soy sauce: by stew in soy sauce in the squid investment thick gravy after draining；
S3, drying: the good squid of halogen carries out heat pump drying processing after draining thick gravy, and the heat pump temperature of heat pump drying processing is
35-40 DEG C, dry humidity is 45~50%, and wind speed is 2~4m/s, 1~2h of drying time；
S4, secondary seasoning: heat pump drying treated halogen squid is subjected to secondary seasoning；
S5, packaging freezing: using the freezing of double helix mono-frozen machine is sent into after vacuum packaging, -18 DEG C are refrigerated to.
Further, in the step S1 impregnate process use immersion complex liquid include it is following by weight percentage
Ingredient:
Component A: sodium carbonate 0.8~2.2%；Sodium citrate 1.5~5%；Sorbierite 2~4%；Trehalose 0.5~1.5%
With edible salt 1~1.5%；
B component: green onion 3~8%；Ginger 3-8%；Cooking wine 2-4% and beer 8-12%；The ice water temperature is maintained at 5~8
DEG C, soaking time is 2~4 hours；Component A and B component are added surplus ice water and put into squid after being mixed evenly；
Further, the thick gravy that stew in soy sauce process uses in the step S2 is according to the weight for putting into squid 3000-3500 parts
Ratio prepares the component of following parts by weight: 800~1500 parts of bone soup, 500~800 parts of drinking water, dark soy sauce 300~340
It is part, 280~350 parts of spices bag, 250~300 parts of light soy sauce, 75~80 parts of refined salt, 45~50 parts of white sugar, 35~50 parts of cooking wine, red
30~35 parts of drum oil, 15~20 parts of chicken paste, 10~15 parts of monosodium glutamate, 8~12 parts of fish sauce, 5~8 parts of chicken fine powder and ethyl malt
0.8~1.2 part of phenol.
Further, the spices bag is made of following weight: southern ginger 120-150 parts, 30-35 parts of lemongrass,
30-35 parts of garlic, 25-35 parts of coriander head, 15-20 parts of capsicum, 12-17 parts of tsaoko, 10-15 parts of illiciumverum, 8-12 parts of zingiber kawagoii, osmanthus
8-12 parts of skin, 8-10 parts of Radix Glycyrrhizae, 8-10 parts of Siraitia grosvenorii, 8-10 parts of dried orange peel, 5-8 parts of fennel seeds and 3-5 parts of cloves.
Further, the formula of the step S4 secondary seasoning is according to 100~120 parts of squid of weight after heat pump drying
Ratio prepares the component of following parts by weight: 0.2~0.7 part of cumin powder, 0.5~part of sweet plum powder 1, meat flavour essence cream 0.1~0.5
Part, 0.2~0.7 part of sesame oil, 0.3~1 part of sweet fermented flour sauce, 0.2~0.6 part of tremella polysaccharides, 0.3~0.8 part of trehalose.
Further, in secondary seasoning under the action of before step S5 packaging freezes in cryogenic high pressure fluidisation compression
Halogen squid surface is formed with the preservative protective film of trehalose composite solution composition；The trehalose composite solution is by trehalose, sea
Mosanom and exogenous protease are constituted；Squid after secondary seasoning is sent into low temperature fluidized equipment, so that mass concentration is
0.1~0.5% aqueous trehalose low speed flows uniformly through squid surface, forms stable fluidisation liquid film, and temperature maintains 1~
5 DEG C, pressure maintains 0.2~0.5MPa, so that trehalose composite solution is in squid surface homogeneous condensation film-forming.
Further, before step S5 vacuum packaging, first halogen squid is carried out using vacuum pre-cooling to product
Pre-cooling, allow, allow the temperature of halogen squid from room temperature fast precooling, the pressure of vacuum pre-cooling is 0.6kPa, the final temperature of product pre-cooling
It is 3~5 DEG C.
Further, double helix mono-frozen machine freezes halogen squid in the step S5, and temperature need to be operated by following freezing curve:
(1) -15~-10 DEG C are cooled to from 1~5 DEG C, cool down 5~8min, and rate of temperature fall is 1.5~4 DEG C/min (fast speed
Cross zone of a crystal)；
(2) -35~-30 DEG C are cooled to from -15~-10 DEG C, cool down 25~30min, and rate of temperature fall is 0.5~1 DEG C/min；
(3) -20~-18 DEG C are warming up to from -35~-30 DEG C, heat up 5~10min, and heating rate is 1~3 DEG C/min.
Further, the fish oil in enzymolysis and extraction squid, the condition of extraction are as follows: enzyme are carried out using alkali protease enzymatic isolation method
Amount is 850u/g, solid-to-liquid ratio 1:8, enzymolysis time 3.8h, 48 DEG C of hydrolysis temperature and enzymolysis liquid pH are 7.9, is mentioned what enzymatic hydrolysis obtained
Liquid is taken to be added in the step S4 secondary seasoning.
A kind of instant halogen squid of freezing according to made from above-mentioned processing method.
The invention has the following beneficial effects:
1, immersion treatment is used in the present invention, promotes squid brittleness mouthfeel and removal squid fishy smell；Using heat pump low temperature
It is dried, thick gravy squid is carried out after suitably air-drying, obtained product appearance is splendid, and crisp；In combination with two
Taste manufacturing process is assigned in secondary seasoning, and obtained pot-stewed fowl squid may be implemented flavor diversification, meet the taste demand of different crowd, most
Eventually again in conjunction with frozen step, by product quick freezing, effectively inhibit the multiplication products of microorganism, without adding any anti-corrosion
Agent extends the shelf life of product；The mutually coordinated cooperation of above-mentioned operation is related to high-temperature sterilization instead of tradition addition preservative
Step avoids the quality, brittleness and flavor substance of squid product from all mutually being assisted by the destruction of big degree by these processes
Allotment is closed, and the shelf life of product can be both extended, and also be can achieve the fresh purpose with nutrition of latching of product in the application, is allowed
Consumer can really enjoy the leisure flavor halogen squid of delicious health.
2, sorbierite, tremella polysaccharides, sodium carbonate and lemon be joined in impregnating the soak that process uses in the present invention
Sour sodium, wherein sorbierite can be used for the extraction of protein as a kind of nonionic surfactant, and tremella polysaccharides have fine
Lubricity and film forming, Heat-resistant stable, be suitable for various acid or alkali environments, external action can be resisted, be effectively protected in squid
Protein invariance, and the flavor substance of squid is kept not to be lost, while passing through the coordination reciprocation of batch part, adjusts leaching
Liquid pH value is steeped between 6.6-7.0, can promote squid water retention property, squid water retention property is better, then the quality of squid is crisp
Tender property is better；Tremella polysaccharides and trehalose ingredient are added in secondary seasoning process, tremella polysaccharides, which have, surmounts hyaluronic acid
Water holding capacity, can there is up to 500 times of water-retaining propertys, at the same trehalose can the surface layer of protein molecule formed one layer it is special
Protective film can further keep the antitypy of squid frost resistance and squid albumen, utilize seaweed by the coordinative role of the two
Sugared film technique and low temperature fluidized pressurization compression processing can either play substitution in secondary halogen squid surface formation preservative protective film
Preservative plays anti-corrosion effect, while the nutritional ingredient that squid can be avoided using protective film and the flavor by having after seasoning
It is lost.
3, the cryogenic temperature of packaging freezing halogen squid has been carried out and its stringent planning and control in the present invention, first
Biggish rate of temperature fall is carried out when secondary cooling, makes squid product in frozen step quickly through (- 5 DEG C of zone of maximum ice crystal formation
~0 DEG C), interiors of products ice crystal is minimum, so that the quick-frozen process organization structure of squid be effectively reduced by freeze injury, further avoids
The loss of juice and nutriment；Later, rate of temperature fall is reduced, prevents lasting fast cooling from halogen squid surface being caused to be formed
There is cracking phenomena since rate of temperature fall is too fast in preservative protective film；Finally, temperature is quickly risen to the center temperature of squid product
Degree, prevents lasting low temperature from making the nutritional ingredient activity in squid weaker, guarantees the nutritional ingredient of squid product.
4, the application is after cuing open and killing squid, appearance is bad or the leftover bits and pieces and internal organ that cut down from squid, single
Enzymolysis and extraction fish oil therein (EPA, DHA) is solely carried out using alkali protease enzymatic isolation method, the extracting solution for later obtaining enzymatic hydrolysis
It is added in secondary seasoning, further improves the nutriment ingredient of squid product, meanwhile, also fully utilize squid by-product
Product improve the added value of product processing.
Specific embodiment
Below with reference to preferred embodiment, the present invention is further illustrated.
A kind of processing method freezing instant halogen squid, production technology route are as follows: raw material examination → defrosting cut open kill → it is clear
It washes → impregnates → stew in soy sauce → and air-dry → secondary seasoning → packaging → quick-frozen → excessively golden spy → vanning → storage, wherein raw material examination,
Defrosting, which is cutd open, kills and cleans to pre-process, and the specific operation method is as follows:
Raw material is checked and accepted: the squid of selection is preferred with Argentinian squid, can select true squid, local squid etc., squid is former
Material requires a problem that freshness is good, meat turns to be yellow without nigrescence, and accomplishes in the same size uniform, the bad squid of rejecting freshness as far as possible
Fish；
Defrosting, which is cutd open, kills: squid raw material being taken out in frozen storehouse, in 15 DEG C of room temperature thawing room natural thaw 7h below or is put
Defrosting 1.5h is impregnated in flowing clear water, between -1 DEG C~3 DEG C, the squid thawed is gone donor center temperature after defrosting
The non-edible portion such as internal organ, eyeball, mouth.
Cleaning: cuing open the squid after killing and rinsed, and removes the impurity foreign matter etc. adhered on squid.
Embodiment 1
A kind of processing method freezing instant halogen squid, specifically comprises the following steps:
S1, the squid rinsed clean after pretreatment, are impregnated；When immersion, component A and B component are uniformly mixed, A
Component includes following component by weight percentage: sodium carbonate 0.8%, sodium citrate 1.5%, sorbierite 2%, trehalose 0.5%
With edible salt 1%, sodium carbonate, sodium citrate, sorbierite, trehalose and edible salt are contained in component A, passes through the coordination of batch part
Reciprocation adjusts soak pH value between 6.6~7.0, can promote squid water retention property, squid albumen is avoided to become
Property.Squid water retention property is better, then the tender and crisp property of the quality of squid is better；B component includes following component by weight percentage: containing green onion
3%, ginger 3%, cooking wine 2% and beer 8%；Contain green onion, ginger and cooking wine in B component, is mainly used for deodorization；Component A and B component are mixed
It closes liquid and is added to ice water 78.2%, ice water temperature is maintained between 5 DEG C, squid is immersed in mixed liquor, soaking time 2h；
S2, the soaked squid of water conservation, carry out stew in soy sauce after draining away the water.It is as follows that brine makes formula meter: squid
3000 parts of fish, 900 parts of pig bone soup, 550 parts of drinking water, 300 parts of dark soy sauce, 296 parts of spices bag, 260 parts of light soy sauce, 75 parts of refined salt,
50 parts of white sugar, 40 parts of cooking wine, 32 parts of red soy sauce, 16 parts of chicken paste, 10 parts of monosodium glutamate, 11 parts of fish sauce, 8 parts of chicken fine powder, ethyl wheat
0.8 part of bud phenol；The spices bag is by following weight component: 120 parts of southern ginger, 31 parts of lemongrass, 30 parts of garlic, coriander head
25 parts of (caraway head), 17 parts of capsicum, 15 parts of tsaoko, 10 parts octagonal, 8 parts of zingiber kawagoii, 8 parts of cassia bark, 8 parts of Radix Glycyrrhizae, 8 parts of Siraitia grosvenorii,
8 parts of dried orange peel, 5 parts of fennel seeds, 3 parts of cloves.
After the good squid of S3, halogen drains thick gravy, using hot pump in low temp dry technology, the good squid of stew in soy sauce is carried out to air-dry work
Industry, heat pump drying technological parameter are as follows: 35 DEG C of heat pump temperature, drying time 2h, dry humidity is 45%, wind speed 3m/s；Using
This technological parameter treated squid product, moisture content improve brittleness mouthfeel between 55~60%；
S4, can be to the secondary tax taste of halogen squid according to taste demand, the formula of secondary seasoning is according to the squid after heat pump drying
The weight ratio that 100 parts of fish prepares the component of following parts by weight: 0.2 part of cumin powder, 0.5 part of sweet plum powder, meat flavour essence cream 0.1
Part, 0.2 part of sesame oil, 0.3 part of sweet fermented flour sauce, 0.2 part of tremella polysaccharides, 0.3 part of trehalose；The tremella polysaccharides that are added in secondary seasoning and
Trehalose can further keep the antitypy of squid frost resistance and squid albumen by the coordinative role of the two.
Further, stew in soy sauce process is as follows: 1, all spices being packed into gauze bag, and tighten sack, spices bag not fill
Must be too tight, otherwise it is unfavorable for the infusion of flavor component；2, after bone soup and drinking water height being burnt boiling, other tune are put into
Material, and stirring and dissolving is uniform, is then placed in spices bag, after moderate heat infusion to soup stock water boiling, switchs to small fire, keeps in container
Soup stock is in slight boiling condition, persistently keeps 1.5h, the fragrance component in spices bag is allowed to be fully dissolved out, be then turned off fire source and take out perfume (or spice)
Material packet；3, it will be put into brine after the squid metering after draining, open fire source and held with small fight is switched to after the boiled brine of high fire
After continuous 10min, fire source is closed, can be taken the dish out of the pot after allowing squid to impregnate 2h in thick gravy, halogen squid is made.
Embodiment 2
S1, the squid rinsed clean after pretreatment, are impregnated；When immersion, component A and B component are uniformly mixed, A
Component includes following component by weight percentage: sodium carbonate 2.2%, sodium citrate 5%, sorbierite 4%, 1.5% and of trehalose
Edible salt 1.5% contains sodium carbonate, sodium citrate, sorbierite, trehalose and edible salt in component A, passes through the coordination of batch part
Reciprocation adjusts soak pH value between 6.6~7.0, can promote squid water retention property, squid albumen is avoided to become
Property.Squid water retention property is better, then the tender and crisp property of the quality of squid is better；B component includes following component by weight percentage: containing green onion
8%, ginger 8%, cooking wine 4% and beer 12%；Contain green onion, ginger and cooking wine in B component, is mainly used for deodorization；Component A and B component
Mixed liquor is added to ice water 53.8%, and ice water temperature is maintained between 8 DEG C, squid is immersed in mixed liquor, soaking time 4h；
S2, the soaked squid of water conservation, carry out stew in soy sauce, it is as follows that brine makes formula meter: squid after draining away the water
3500 parts of fish, 1500 parts of pig bone soup, 800 parts of drinking water, 320 parts of dark soy sauce, 328 parts of spices bag, 295 parts of light soy sauce, 80 parts of refined salt,
48 parts of white sugar, 42 parts of cooking wine, red drum oily 30 parts, 18 parts of chicken paste, 14 parts of monosodium glutamate, 8 parts of fish sauce, 7 parts of chicken fine powder, ethyl malt
0.9 part of phenol；The spices bag is by following weight component: 130 parts of southern ginger, 33 parts of lemongrass, 35 parts of garlic, coriander head
28 parts of (caraway head), 18 parts of capsicum, 16 parts of tsaoko, octagonal 13 parts, 10 parts of zingiber kawagoii, 10 parts of cassia bark, 9 parts of Radix Glycyrrhizae, Siraitia grosvenorii 9
Part, 8 parts of dried orange peel, 6 parts of fennel seeds, 3 parts of cloves.
After the good squid of S3, halogen drains thick gravy, using hot pump in low temp dry technology, the good squid of stew in soy sauce is carried out to air-dry work
Industry, heat pump drying technological parameter are as follows: 38 DEG C of heat pump temperature, drying time 1.8h, dry humidity is 46%, and wind speed 2m/s is adopted
With this technological parameter treated squid product, moisture content improves brittleness mouthfeel between 55~60%；
S4, can be to the secondary tax taste of halogen squid according to taste demand, the formula of secondary seasoning is according to the squid after heat pump drying
The weight ratio that 120 parts of fish, prepares the component of following parts by weight: 0.7 part of cumin powder, 1 part of sweet plum powder, 0.5 part of meat flavour essence cream,
0.7 part of sesame oil, 1 part of sweet fermented flour sauce, 0.6 part of tremella polysaccharides, 0.8 part of trehalose；The tremella polysaccharides added in secondary seasoning and seaweed
Sugar can further keep the antitypy of squid frost resistance and squid albumen by the coordinative role of the two.
Further, stew in soy sauce process is as follows: being packed into gauze bag first, by all spices, and tightens sack, spices bag should not
It fills too tight, is otherwise unfavorable for the infusion of flavor component；Secondly, after bone soup and drinking water height being burnt boiling, it is put into
Its condiment, and stirring and dissolving is uniform, is then placed in spices bag, after moderate heat infusion to soup stock water boiling, switchs to small fire, keeps container
Interior soup stock is in slight boiling condition, persistently keeps 2h, the fragrance component in spices bag is allowed to be fully dissolved out, be then turned off fire source and take out
Spices bag；Finally, it will be put into brine after the squid metering after draining, open fire source and with switching to small fire after the boiled brine of high fire
And after continuing 20min, fire source is closed, can be taken the dish out of the pot after allowing squid to impregnate 1h in thick gravy, halogen squid is made.
Embodiment 3
S1, the squid rinsed clean after pretreatment, are impregnated；When immersion, component A and B component are uniformly mixed, A
Component includes following component by weight percentage: sodium carbonate 1.6%, sodium citrate 3.5%, sorbierite 3%, 1% and of trehalose
Edible salt 1.2% contains sodium carbonate, sodium citrate, sorbierite, trehalose and edible salt in component A, passes through the coordination of batch part
Reciprocation adjusts soak pH value between 6.6~7.0, can promote squid water retention property, squid albumen is avoided to become
Property.Squid water retention property is better, then the tender and crisp property of the quality of squid is better；B component includes following component by weight percentage: containing green onion
5%, ginger 5%, cooking wine 3% and beer 10%；Contain green onion, ginger and cooking wine in B component, is mainly used for deodorization；Component A and B component
Mixed liquor is added to ice water 66.7%, and ice water temperature is maintained between 6 DEG C, squid is immersed in mixed liquor, soaking time 3h；
S2, the soaked squid of water conservation, carry out stew in soy sauce, it is as follows that brine makes formula meter: squid after draining away the water
3200 parts of fish, 1300 parts of pig bone soup, 750 parts of drinking water, 340 parts of dark soy sauce, 350 parts of spices bag, 280 parts of light soy sauce, 75 parts of refined salt,
45 parts of white sugar, 50 parts of cooking wine, red drum oily 35 parts, 20 parts of chicken paste, 13 parts of monosodium glutamate, 10 parts of fish sauce, 7 parts of chicken fine powder, ethyl wheat
1.2 parts of bud phenol；The spices bag is by following weight component: 150 parts of southern ginger, 31 parts of lemongrass, 30 parts of garlic, coriander head
30 parts of (caraway head), 18 parts of capsicum, 15 parts of tsaoko, octagonal 13 parts, 11 parts of zingiber kawagoii, 11 parts of cassia bark, 10 parts of Radix Glycyrrhizae, Siraitia grosvenorii 10
Part, 9 parts of dried orange peel, 6 parts of fennel seeds, 5 parts of cloves.
After the good squid of S3, halogen drains thick gravy, using hot pump in low temp dry technology, the good squid of stew in soy sauce is carried out to air-dry work
Industry, heat pump drying technological parameter are as follows: 40 DEG C of heat pump temperature, drying time 1.5h, dry humidity is 50%, wind speed 4m/s；It adopts
With this technological parameter treated squid product, moisture content improves brittleness mouthfeel between 55~60%；
S4, can be to the secondary tax taste of halogen squid according to taste demand, the formula of secondary seasoning is according to the squid after heat pump drying
The weight ratio that 100~120 parts of fish prepares the component of following parts by weight: 0.5 part of cumin powder, 0.7 part of sweet plum powder, meat flavour essence
0.3 part of cream, 0.5 part of sesame oil, 0.6 part of sweet fermented flour sauce, 0.4 part of tremella polysaccharides, 0.6 part of trehalose；The tremella added in secondary seasoning
Polysaccharide and trehalose can further keep the antitypy of squid frost resistance and squid albumen by the coordinative role of the two.
Further, stew in soy sauce process is as follows: 1, all spices being packed into gauze bag, and tighten sack, spices bag not fill
Must be too tight, otherwise it is unfavorable for the infusion of flavor component；2, after bone soup and drinking water height being burnt boiling, other tune are put into
Material, and stirring and dissolving is uniform, is then placed in spices bag, after moderate heat infusion to soup stock water boiling, switchs to small fire, keeps in container
Soup stock is in slight boiling condition, persistently keeps 1.5h, the fragrance component in spices bag is allowed to be fully dissolved out, be then turned off fire source and take out perfume (or spice)
Material packet.3, it will be put into brine after the squid metering after draining, open fire source and held with small fight is switched to after the boiled brine of high fire
After continuous 12min, fire source is closed, can be taken the dish out of the pot after allowing squid to impregnate 4h in thick gravy, halogen squid is made.
It is also needed after halogen squid made from above-described embodiment 1-3 by packaging freezing, excessively gold spy, vanning and storage, it is specific to grasp
It is as follows to make method:
Packaging freezing: the halogen squid after air-drying is packed by specification requirement, vacuumizes packaging, vacuum parameters: when vacuum
Between 8s, hot-air mouth time 3s, require in packaging sealing it is tight, smooth, without broken bag；Packaged product crosses double helix mono-frozen machine,
The central temperature of squid is allowed to drop to -18 DEG C and less；
Cross gold spy: the squid product freezed crosses metal detector by bag, it is desirable that Fe ∮ >=1.5mm, SUS ∮ >=2.2mm are not
It must detect；
Vanning: after visiting by the excessively complete gold of bag, qualified product is cased by production specification requirement, is neatly stacked；
Storage: the product whole plate installed is placed in -18 DEG C of warehouse for finished products below and stores.
Wherein, it is formed under the action of cryogenic high pressure is fluidized and compressed on the halogen squid surface of secondary seasoning before packaging freezing
The preservative protective film for having trehalose composite solution to constitute, the trehalose composite solution is by trehalose, sodium alginate and external source egg
White enzyme is constituted；Squid after secondary seasoning is sent into low temperature fluidized equipment, so that the sea that mass concentration is 0.1~0.5%
Algae sugar juice low speed flows uniformly through squid surface, forms stable fluidisation liquid film, and temperature maintains 1~5 DEG C, and pressure maintains
0.2~0.5MPa, so that trehalose composite solution solidifies homogeneous film formation in squid surface condensation.
Further, before step S5 packaging freezing, first halogen squid is carried out using vacuum pre-cooling to product
Pre-cooling allows the temperature of halogen squid from room temperature fast precooling, and the pressure of vacuum pre-cooling is 0.6kPa, and the final temperature of product pre-cooling is 3~5
℃。
Further, halogen squid is freezed using double helix mono-frozen machine, temperature need to be operated by following freezing curve:
(1) -15~-10 DEG C are cooled to from 1~5 DEG C, cool down 5~8min, and rate of temperature fall is 1.5~4 DEG C/min；Quickly
Temperature-fall period can allow squid product in frozen step quickly through zone of maximum ice crystal formation (- 5 DEG C~0 DEG C), interiors of products
Ice crystal is minimum, so that the quick-frozen process organization structure of squid be effectively reduced by freeze injury, further avoids juice and nutriment
Loss；
(2) -35~-30 DEG C are cooled to from -15~-10 DEG C, cool down 25~30min, and rate of temperature fall is 0.5~1 DEG C/min；
Rate of temperature fall is reduced, prevents the preservative protective film for causing halogen squid surface to be formed after fast cooling from going out since rate of temperature fall is too fast
Existing cracking phenomena；
(4) -20~-18 DEG C are warming up to from -35~-30 DEG C, heat up 5~10min, and heating rate is 1~3 DEG C/min；Fastly
Temperature is risen to the central temperature of squid product by speed, prevents lasting low temperature from making the nutritional ingredient activity in squid weaker, is protected
Demonstrate,prove the nutritional ingredient of squid product.
Meanwhile it collecting to thaw in the present invention and cuing open the squid leftover bits and pieces for killing acquisition using the progress of alkali protease enzymatic isolation method
Fish oil in enzymolysis and extraction squid, the condition of extraction are as follows: enzyme amount 850u/g, solid-to-liquid ratio 1:8, enzymolysis time 3.8h, enzymatic hydrolysis temperature
48 DEG C and enzymolysis liquid pH of degree are 7.9, and the extracting solution that enzymatic hydrolysis obtains is added in the step S4 secondary seasoning, is further increased
The nutriment ingredient of squid product, meanwhile, squid byproduct is also fully utilized, the added value of product processing is improved.
Test method:
The squid product obtained using processing method of the invention is compared with the similar squid product of traditional processing, quality
Tender and crisp degree is effectively improved.It is tested using texture analyser, the tender and crisp degree of squid product is indicated with resistance measurement, i.e.,
Shearing force required when meat is cut, that is, the maximal force that blade cutting sample of popping one's head in needs.The location parameter of resistance measurement is set
It is fixed: shear velocity 1.00mm/s；Speed 10.00mm/s after shearing；Shear distance 6mm.The test group and blank of each embodiment
Test result is as follows for control group:
The tender and crisp degree test of 1 squid product of table
The water retention property of squid is embodied by defrosting loss late and cooking loss rate index in the present invention.
Defrosting loss late=(weight after weight-defrosting before thawing)/weight * 100% before thawing
Weight * 100% before cooking loss rate=(weight after weight-boiling before boiling)/boiling
The test of 2 squid water-retaining property of table
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included in protection scope of the present invention.
Claims (10)
1. a kind of processing method for freezing instant halogen squid, which is characterized in that comprising the following specific steps
S1, immersion: it cuts open after the squid after killing is cleaned and impregnates 2 ~ 4 hours；
S2, stew in soy sauce: by stew in soy sauce in the squid investment thick gravy after draining；
S3, drying: the good squid of halogen carries out heat pump drying processing after draining thick gravy, and the heat pump temperature of heat pump drying processing is 35-
40 DEG C, dry humidity is 45 ~ 50%, and wind speed is 2 ~ 4m/s, 1 ~ 2h of drying time；
S4, secondary seasoning: heat pump drying treated halogen squid is subjected to secondary seasoning；
S5, packaging freezing: using the freezing of double helix mono-frozen machine is sent into after vacuum packaging, -18 DEG C are refrigerated to.
2. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: soaked in the step S1
Steeping the immersion complex liquid that process uses includes following components by weight percentage:
Component A: sodium carbonate 0.8 ~ 2.2%；Sodium citrate 1.5 ~ 5%；Sorbierite 2 ~ 4%；Trehalose 0.5 ~ 1.5% and edible salt 1 ~
1.5%；
B component: green onion 3 ~ 8%；Ginger 3-8%；Cooking wine 2-4%；Beer 8-12% and surplus ice water；The ice water temperature is maintained at 5 ~ 8
DEG C, soaking time is 2 ~ 4 hours；Component A and B component will enter squid after being mixed evenly.
3. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: halogen in the step S2
The thick gravy that process processed uses prepares the component of following parts by weight: bone according to squid 3000-3500 parts of investment of weight ratio
800 ~ 1500 parts of soup, 500 ~ 800 parts of drinking water, 300 ~ 340 parts of dark soy sauce, 280 ~ 350 parts of spices bag, 250 ~ 300 parts of light soy sauce, refined salt
75 ~ 80 parts, 45 ~ 50 parts of white sugar, 35 ~ 50 parts of cooking wine, 30 ~ 35 parts of red soy sauce, 15 ~ 20 parts of chicken paste, 10 ~ 15 parts of monosodium glutamate, fish sauce 8
~ 12 parts, 5 ~ 8 parts and 0.8 ~ 1.2 part of ethylmaltol of chicken fine powder.
4. a kind of processing method for freezing instant halogen squid as claimed in claim 3, it is characterised in that: the spices bag by
Following weight composition: southern ginger 120-150 parts, 30-35 parts of lemongrass, 30-35 parts of garlic, 25-35 parts of coriander head, capsicum
15-20 parts, 12-17 parts of tsaoko, 10-15 parts of illiciumverum, 8-12 parts of zingiber kawagoii, 8-12 parts of cassia bark, 8-10 parts of Radix Glycyrrhizae, Siraitia grosvenorii 8-10
Part, 8-10 parts of dried orange peel, 5-8 parts of fennel seeds and 3-5 parts of cloves.
5. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: the step S4 bis- times
The formula of seasoning prepares the component of following parts by weight: cumin according to 100 ~ 120 parts of squid of weight ratio after heat pump drying
0.2 ~ 0.7 part of powder, 0.5 ~ part of sweet plum powder 1,0.1 ~ 0.5 part of meat flavour essence cream, 0.2 ~ 0.7 part of sesame oil, 0.3 ~ 1 part of sweet fermented flour sauce, tremella
0.2 ~ 0.6 part of polysaccharide, 0.3 ~ 0.8 part of trehalose.
6. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: in the step S5 packet
Trehalose composite solution is formed on the halogen squid surface of secondary seasoning under the action of cryogenic high pressure is fluidized and compressed before dress freezing
The preservative protective film of composition；The trehalose composite solution is made of trehalose, sodium alginate and exogenous protease；Two will be passed through
Secondary seasoned squid is sent into low temperature fluidized equipment, so that the aqueous trehalose low speed that mass concentration is 0.1 ~ 0.5% flows uniformly through
Squid surface forms stable fluidisation liquid film, and temperature maintains 1 ~ 5 DEG C, and pressure maintains 0.2 ~ 0.5MPa, so that trehalose
Composite solution is in squid surface homogeneous condensation film-forming.
7. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: true in the step S5
Before empty package, halogen squid is first subjected to the pre-cooling to product using vacuum pre-cooling, allows, makes the temperature of halogen squid fast from room temperature
Speed pre-cooling, the pressure of vacuum pre-cooling are 0.6kPa, and the final temperature of product pre-cooling is 3 ~ 5 DEG C.
8. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: double in the step S5
Spiral mono-frozen machine freezes halogen squid, and temperature need to be operated by following freezing curve:
(1) -15 ~ -10 DEG C are cooled to from 1 ~ 5 DEG C, cool down 5 ~ 8min, and rate of temperature fall is that 1.5 ~ 4 DEG C/min(quickly spends crystallization
Band)；
(2) -35 ~ -30 DEG C are cooled to from -15 ~ -10 DEG C, cool down 25 ~ 30min, and rate of temperature fall is 0.5 ~ 1 DEG C/min；
(3) -20 ~ -18 DEG C are warming up to from -35 ~ -30 DEG C, heat up 5 ~ 10min, and heating rate is 1 ~ 3 DEG C/min.
9. a kind of processing method for freezing instant halogen squid as described in claim 1, it is characterised in that: use alkali protease
Enzymatic isolation method carries out the fish oil in enzymolysis and extraction squid, the condition of extraction are as follows: enzyme amount 850u/g, solid-to-liquid ratio 1:8, enzymolysis time
3.8h, 48 DEG C of hydrolysis temperature and enzymolysis liquid pH are 7.9, and the extracting solution that enzymatic hydrolysis obtains is added to the step S4 secondary seasoning
In.
10. the instant halogen squid of freezing made from a kind of processing method as described in claim 1 to 9 is any.
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