CN109699959A - A kind of recombination squid loop and its processing method - Google Patents
A kind of recombination squid loop and its processing method Download PDFInfo
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- CN109699959A CN109699959A CN201910141293.8A CN201910141293A CN109699959A CN 109699959 A CN109699959 A CN 109699959A CN 201910141293 A CN201910141293 A CN 201910141293A CN 109699959 A CN109699959 A CN 109699959A
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Abstract
The invention discloses a kind of recombination squid loop and its processing methods, squid loop prescription includes fillings, wraps up in slurry and wrap up in powder, in parts by weight, the fillings includes 10-15 parts of squid fourth, 5-10 parts of minced fillet, 1-2 parts of cornstarch, 1-2 parts of soybean protein, 5-10 parts of ice water, 0.001-0.01 parts of seafood essence, 0.1-0.5 parts of garlic granule, 0.1-0.2 parts of white pepper powder, 0.2-0.5 parts of edible salt, 0.2-0.5 parts of granulated sugar, 0.2-0.5 parts of monosodium glutamate；The slurry of wrapping up in includes acetate starch 10-15 parts, 5-10 parts of tapioca, 20-30 parts of ice water；It is described wrap up in powder include 40-50 parts of wheat flour, 40-50 parts of particle crumbs, 5-10 parts of cornstarch, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 1-2 parts of monosodium glutamate, black pepper it is 0.5-1 parts broken, 0.1-0.5 parts of chilli powder.Recombination squid loop prepared by the present invention can improve existing fried squid loop contraction distortion and covering layer problem easy to fall off.
Description
Technical field
The present invention relates to a kind of recombination squid loop and its processing methods, belong to food processing technology field.
Background technique
The nutritive value of squid is very high, and rich in a variety of amino acid needed by human, and essential amino acid is formed close to shell egg
It is white, containing 66.7 grams of protein .4 grams of lipase 37 in every hectogram dry product, and contain a large amount of carbohydrate and calcium, phosphorus, iron, ox
The nutrients such as sulfonic acid, vitamin B1 are a kind of health-care nutritive and the good aquatic products of flavor.
It is existing in the market to wrap up in the characteristics of powder frying squid loop is mostly according to squid itself, it is cut into circle.In frying
In the process, easy contraction distortion after such squid loop is heated, surface wraps up in powder in the technical process of fried, cooling, quick-frozen packaging
Layer is easy to fall off, and rate of slag falling is very high, affects the organoleptic quality of squid loop.
Summary of the invention
The technical problem to be solved by the invention is to provide one kind can improve fried squid loop contraction distortion and covering layer
The recombination squid loop and its processing method of problem easy to fall off.
In order to solve the above technical problems, the technical solution adopted by the present invention are as follows:
A kind of recombination squid loop, including fillings, wrap up in slurry and wrap up in powder, in parts by weight, the fillings includes squid fourth 10-
15 parts, 5-10 parts of minced fillet, 1-2 parts of cornstarch, 1-2 parts of soybean protein, 5-10 parts of ice water, 0.001-0.01 parts of seafood essence,
0.1-0.5 parts of garlic granule, 0.1-0.2 parts of white pepper powder, 0.2-0.5 parts of edible salt, 0.2-0.5 parts of granulated sugar, 0.2-0.5 parts of monosodium glutamate；
The slurry of wrapping up in includes acetate starch 10-15 parts, 5-10 parts of tapioca, 20-30 parts of ice water；
It is described wrap up in powder include 40-50 parts of wheat flour, 40-50 parts of particle crumbs, 5-10 parts of cornstarch, 1-5 parts of granulated sugar,
1-2 parts of edible salt, 1-2 parts of monosodium glutamate, black pepper be 0.5-1 parts broken, 0.1-0.5 parts of chilli powder.
Preferably, in parts by weight, the fillings includes 10 parts of squid fourth, 8 parts of minced fillet, 1.5 parts of cornstarch, soybean egg
White 1.5 parts, 6 parts of ice water, 0.01 part of seafood essence, 0.14 part of garlic granule, 0.2 part of white pepper powder, 0.5 part of edible salt, granulated sugar 0.5
Part, 0.5 part of monosodium glutamate；
The slurry of wrapping up in includes 15 parts of acetate starch, 5 parts of tapioca, 20 parts of ice water；
It is described wrap up in powder include 40 parts of wheat flour, 50 parts of particle crumbs, 5 parts of cornstarch, 1 part of granulated sugar, 2 parts of edible salt,
1 part of monosodium glutamate, black pepper be 0.5 part broken, 0.1 part of chilli powder.
Preferably, the squid fourth is the small fourth of 0.3-0.5cm.
Preferably, described to wrap up in the 3-5% that slurry amount is the fillings weight, the powder amount of wrapping up in is the 20- of the fillings weight
30%.
A kind of processing method recombinating squid loop, based on above-mentioned squid loop, comprising the following steps:
(1) squid raw material is thawed through flowing water, 8 DEG C of temperature < of control squid raw material, 12 DEG C of the temperature < of flowing water；
(2) each raw material for standby is weighed by weight；
(3) squid is cut into the small fourth of requirement；
(4) the squid fourth cut is poured into liquid nitrogen blender, according to the proportion by the filling components in addition to cornstarch
It is added in liquid nitrogen blender, cornstarch is added again after mixing evenly, vacuumize 0.08MP, be stirred under vacuum 5-10 minutes, put
Enter liquid nitrogen, stirs to -4 to -6 DEG C of fillings central temperature, discharging；
(5) fillings being stirred is put into molding machine, and is molded with a mold into squid loop；
(6) uniformly slurry is wrapped up according to wrapping up in slurry formula and be made, squid loop after molding is delivered into through transmission belt and wraps up in pulp grinder
Wrap up in slurry；
(7) uniformly powder is wrapped up according to wrapping up in powder formula and be made, wrap up in powder using Powder binding machine；
(8) squid loop after powder will be wrapped up in and be delivered to tunnel type Fryer prefrying through transmission belt, 180-185 DEG C of prefrying temperature,
The prefrying time 30-40 seconds, the squid loop after prefrying was cooled down；
(9) fast frozen is carried out to squid loop by mono-frozen machine, until the central temperature of squid loop reaches -18 DEG C；
(10) automatic packaging machine is delivered to by transmission belt to be packed.
Preferably, squid loop weight is 9-10 grams in step (5).
Advantageous effects of the invention: being made using squid loop prepared by the present invention using the effect of the auxiliary materials such as minced fillet
Squid fourth adhesion, forms through molding machine, wraps up in slurry using bonding effect is extraordinary, by fillings after molding and wraps up in bisque bonding, pole
Big reduction rate of slag falling, stabilized product quality reduce the inferior rate in production.Of the invention wraps up in powder frying squid loop size one
It causes, wrap up in that powder is uniform, improve the organoleptic quality for wrapping up in powder frying squid loop, be a supplement to squid loop class product, have certain
Promotional value.
Specific embodiment
The invention will be further described below.Following embodiment is only used for clearly illustrating technical side of the invention
Case, and not intended to limit the protection scope of the present invention.
Embodiment 1
A kind of recombination squid loop, in parts by weight, specific formula is as follows:
Fillings: 10 parts of squid fourth, 10 parts of minced fillet, 1 part of cornstarch, 2 parts of soybean protein, 10 parts of ice water, seafood essence
0.001 part, 0.5 part of garlic granule, 0.1 part of white pepper powder, 0.5 part of edible salt, 0.5 part of granulated sugar, 0.2 part of monosodium glutamate；
Wrap up in slurry: 15 parts of acetate starch, 5 parts of tapioca, 20 parts of ice water；
Wrap up in powder: 40 parts of wheat flour, 50 parts of particle crumbs, 5 parts of cornstarch, 1 part of granulated sugar, 2 parts of edible salt, 1 part of monosodium glutamate,
Black pepper is 0.5 part broken, 0.1 part of chilli powder.
Above-mentioned production method, comprising the following steps:
1) squid raw material thaws through flowing water, controls 12 DEG C of temperature < of flowing water, 8 DEG C of the temperature < of squid raw material；
2) each raw material for standby is weighed by weight；
3) squid is cut into the small fourth of 0.3-0.5cm；
4) the squid fourth cut is poured into liquid nitrogen blender, the filling components in addition to cornstarch is added according to the proportion
Enter in liquid nitrogen blender, cornstarch is added again after mixing evenly, vacuumize 0.08MP, is stirred under vacuum 5-10 minutes, is put into
Liquid nitrogen is stirred to -4 to -6 DEG C of fillings central temperature, discharging；
5) fillings being stirred is put into molding machine, and is molded with a mold into squid loop, the weight of each squid loop is 9-
10 grams；
6) slurry step is wrapped up in, slurry group will be wrapped up in is divided into wrap up in be made in slurry mixing machine and uniformly wrap up in slurry；Squid loop after molding is through passing
Defeated band, which delivers into, to be wrapped up in pulp grinder and wraps up in slurry, and the weight for wrapping up in slurry is the 3-5% of squid loop weight；
7) powder step is wrapped up in, powder component will be wrapped up in is made and uniformly wrap up in powder, wrap up in powder using Powder binding machine, the weight for wrapping up in powder is squid loop
The 20-30% of weight；
8) prefrying step, the squid loop after wrapping up in powder are delivered to tunnel type Fryer prefrying, prefrying temperature 180- through transmission belt
185 DEG C, the prefrying time 30-40 seconds, the squid loop after prefrying was cooled down；
9) fast freezing step carries out fast frozen to squid loop by mono-frozen machine, until the central temperature of squid loop reaches -18
℃；
10) packaging step is delivered to automatic packaging machine by transmission belt and is packed.
Embodiment 2
A kind of recombination squid loop, in parts by weight, specific formula is as follows:
Fillings: 15 parts of squid fourth, 5 parts of minced fillet, 2 parts of cornstarch, 1 part of soybean protein, 5 parts of ice water, seafood essence 0.01
Part, 0.1 part of garlic granule, 0.2 part of white pepper powder, 0.2 part of edible salt, 0.2 part of granulated sugar, 0.5 part of monosodium glutamate；
Wrap up in slurry: 10 parts of acetate starch, 10 parts of tapioca, 30 parts of ice water；
Wrap up in powder: 50 parts of wheat flour, 40 parts of particle crumbs, 10 parts of cornstarch, 5 parts of granulated sugar, 1 part of edible salt, monosodium glutamate 2
Part, black pepper it is 1 part broken, 0.5 part of chilli powder.
Above-mentioned production method, comprising the following steps:
1) squid raw material thaws through flowing water, controls 12 DEG C of temperature < of flowing water, 8 DEG C of the temperature < of squid raw material；
2) each raw material for standby is weighed by weight；
3) squid is cut into the small fourth of 0.3-0.5cm；
4) the squid fourth cut is poured into liquid nitrogen blender, the filling components in addition to cornstarch is added according to the proportion
Enter in liquid nitrogen blender, cornstarch is added again after mixing evenly, vacuumize 0.08MP, is stirred under vacuum 5-10 minutes, is put into
Liquid nitrogen is stirred to -4 to -6 DEG C of fillings central temperature, discharging；
5) fillings being stirred is put into molding machine, and is molded with a mold into squid loop, the weight of each squid loop is 9-
10 grams；
6) slurry step is wrapped up in, slurry group will be wrapped up in is divided into wrap up in be made in slurry mixing machine and uniformly wrap up in slurry；Squid loop after molding is through passing
Defeated band, which delivers into, to be wrapped up in pulp grinder and wraps up in slurry, and the weight for wrapping up in slurry is the 3-5% of squid loop weight；
7) powder step is wrapped up in, powder component will be wrapped up in is made and uniformly wrap up in powder, wrap up in powder using Powder binding machine, the weight for wrapping up in powder is squid loop
The 20-30% of weight；
8) prefrying step, the squid loop after wrapping up in powder are delivered to tunnel type Fryer prefrying, prefrying temperature 180- through transmission belt
185 DEG C, the prefrying time 30-40 seconds, the squid loop after prefrying was cooled down；
9) fast freezing step carries out fast frozen to squid loop by mono-frozen machine, until the central temperature of squid loop reaches -18
℃；
10) packaging step is delivered to automatic packaging machine by transmission belt and is packed.
Embodiment 3
A kind of recombination squid loop, in parts by weight, specific formula is as follows:
Fillings: 12 parts of squid fourth, 8 parts of minced fillet, 1.5 parts of cornstarch, 1.5 parts of soybean protein, 8 parts of ice water, seafood essence
0.005 part, 0.2 part of garlic granule, 0.15 part of white pepper powder, 0.3 part of edible salt, 0.3 part of granulated sugar, 0.3 part of monosodium glutamate；
Wrap up in slurry: 13 parts of acetate starch, 7 parts of tapioca, 25 parts of ice water；
Wrap up in powder: 45 parts of wheat flour, 45 parts of particle crumbs, 7.5 parts of cornstarch, 2.5 parts of granulated sugar, 1.5 parts of edible salt, taste
Essence 1.5 parts, black pepper it is 0.6 part broken, 0.2 part of chilli powder.
Above-mentioned production method, comprising the following steps:
1) squid raw material thaws through flowing water, controls 12 DEG C of temperature < of flowing water, 8 DEG C of the temperature < of squid raw material；
2) each raw material for standby is weighed by weight；
3) squid is cut into the small fourth of 0.3-0.5cm；
4) the squid fourth cut is poured into liquid nitrogen blender, the filling components in addition to cornstarch is added according to the proportion
Enter in liquid nitrogen blender, cornstarch is added again after mixing evenly, vacuumize 0.08MP, is stirred under vacuum 5-10 minutes, is put into
Liquid nitrogen is stirred to -4 to -6 DEG C of fillings central temperature, discharging；
5) fillings being stirred is put into molding machine, and is molded with a mold into squid loop, the weight of each squid loop is 9-
10 grams；
6) slurry step is wrapped up in, slurry group will be wrapped up in is divided into wrap up in be made in slurry mixing machine and uniformly wrap up in slurry；Squid loop after molding is through passing
Defeated band, which delivers into, to be wrapped up in pulp grinder and wraps up in slurry, and the weight for wrapping up in slurry is the 3-5% of squid loop weight；
7) powder step is wrapped up in, powder component will be wrapped up in is made and uniformly wrap up in powder, wrap up in powder using Powder binding machine, the weight for wrapping up in powder is squid loop
The 20-30% of weight；
8) prefrying step, the squid loop after wrapping up in powder are delivered to tunnel type Fryer prefrying, prefrying temperature 180- through transmission belt
185 DEG C, the prefrying time 30-40 seconds, the squid loop after prefrying was cooled down；
9) fast freezing step carries out fast frozen to squid loop by mono-frozen machine, until the central temperature of squid loop reaches -18
℃；
10) packaging step is delivered to automatic packaging machine by transmission belt and is packed.
By it is prepared in the above embodiments wrap up in powder squid loop and it is existing using squid loop cut circle made of squid loop carry out oil
Fried Experimental comparison, every group selection several pieces sample carry out identical fried working process, wherein rate of slag falling under same fried environment
Judgment basis be squid loop through cooling, quick-frozen, the scaling-off weight in the cooling quick-frozen technique of weighing.Squid loop prepared by the present invention
Rate of slag falling is substantially less than control group, and wraps up in that painting is complete, does not reveal meat base.And control group easily shells and exposes squid meat, influences sense organ
Quality.
The present invention is by by squid fourth recombination, at ring and wrapped up in slurry and wrap up in the method for powder and guarantee the size one of squid loop
It causes, reduce rate of slag falling, improve the organoleptic quality of squid loop, stabilized product quality.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvement and deformations can also be made, these improvement and deformations
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of recombination squid loop, characterized in that including fillings, wrap up in slurry and wrap up in powder, in parts by weight, the fillings includes squid
10-15 parts of fish fourth, 5-10 parts of minced fillet, 1-2 parts of cornstarch, 1-2 parts of soybean protein, 5-10 parts of ice water, seafood essence 0.001-
0.01 part, 0.1-0.5 parts of garlic granule, 0.1-0.2 parts of white pepper powder, 0.2-0.5 parts of edible salt, 0.2-0.5 parts of granulated sugar, monosodium glutamate 0.2-
0.5 part；
The slurry of wrapping up in includes acetate starch 10-15 parts, 5-10 parts of tapioca, 20-30 parts of ice water；
The powder of wrapping up in includes 40-50 parts of wheat flour, 40-50 parts of particle crumbs, 5-10 parts of cornstarch, 1-5 parts of granulated sugar, eats
1-2 parts of salt, 1-2 parts of monosodium glutamate, black pepper be 0.5-1 parts broken, 0.1-0.5 parts of chilli powder.
2. a kind of recombination squid loop according to claim 1, characterized in that in parts by weight, the fillings includes squid
10 parts of fourth, 8 parts of minced fillet, 1.5 parts of cornstarch, 1.5 parts of soybean protein, 6 parts of ice water, 0.01 part of seafood essence, 0.14 part of garlic granule,
0.2 part of white pepper powder, 0.5 part of edible salt, 0.5 part of granulated sugar, 0.5 part of monosodium glutamate；
The slurry of wrapping up in includes 15 parts of acetate starch, 5 parts of tapioca, 20 parts of ice water；
The powder of wrapping up in includes 40 parts of wheat flour, 50 parts of particle crumbs, 5 parts of cornstarch, 1 part of granulated sugar, 2 parts of edible salt, monosodium glutamate 1
Part, black pepper it is 0.5 part broken, 0.1 part of chilli powder.
3. a kind of recombination squid loop according to claim 1, characterized in that the squid fourth is the small fourth of 0.3-0.5cm.
4. a kind of recombination squid loop according to claim 1, characterized in that described to wrap up in the 3- that slurry amount is the fillings weight
5%, it is described to wrap up in the 20-30% that powder amount is the fillings weight.
5. a kind of processing method for recombinating squid loop, characterized in that be based on the described in any item squid loops of claim 1-4, packet
Include following steps:
(1) squid raw material is thawed through flowing water, 8 DEG C of temperature < of control squid raw material, 12 DEG C of the temperature < of flowing water；
(2) each raw material for standby is weighed by weight；
(3) squid is cut into the small fourth of requirement；
(4) the squid fourth cut is poured into liquid nitrogen blender, the filling components in addition to cornstarch is added according to the proportion
In liquid nitrogen blender, cornstarch is added again after mixing evenly, vacuumizes 0.08MP, is stirred under vacuum 5-10 minutes, is put into liquid
Nitrogen is stirred to -4 to -6 DEG C of fillings central temperature, discharging；
(5) fillings being stirred is put into molding machine, and is molded with a mold into squid loop；
(6) uniformly slurry is wrapped up according to wrapping up in slurry formula and be made, squid loop after molding is delivered into through transmission belt and wraps up in pulp grinder and wraps up in slurry；
(7) uniformly powder is wrapped up according to wrapping up in powder formula and be made, wrap up in powder using Powder binding machine；
(8) squid loop after powder will be wrapped up in and is delivered to tunnel type Fryer prefrying, 180-185 DEG C of prefrying temperature, prefrying through transmission belt
Time 30-40 second, the squid loop after prefrying are cooled down；
(9) fast frozen is carried out to squid loop by mono-frozen machine, until the central temperature of squid loop reaches -18 DEG C；
(10) automatic packaging machine is delivered to by transmission belt to be packed.
6. a kind of processing method for recombinating squid loop according to claim 1, characterized in that squid loop weight in step (5)
Amount is 9-10 grams.
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| CN114403385A (en) * | 2022-01-25 | 2022-04-29 | 青岛伊正林国际贸易有限公司 | Frozen powder-wrapped squid product |
| CN114831288A (en) * | 2022-05-11 | 2022-08-02 | 上海宝立食品科技股份有限公司 | Preparation method of wrapping pulp for fried crispy potato chips |
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