CN109998053A - A kind of fragrant spicy squid palpus out and preparation method thereof - Google Patents
A kind of fragrant spicy squid palpus out and preparation method thereof Download PDFInfo
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- CN109998053A CN109998053A CN201910446434.7A CN201910446434A CN109998053A CN 109998053 A CN109998053 A CN 109998053A CN 201910446434 A CN201910446434 A CN 201910446434A CN 109998053 A CN109998053 A CN 109998053A
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- squid palpus
- palpus out
- squid
- powder
- oil
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 187
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 206010033546 Pallor Diseases 0.000 claims abstract description 37
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 27
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 18
- 108010053775 Nisin Proteins 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 239000004309 nisin Substances 0.000 claims abstract description 18
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- 239000005457 ice water Substances 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims description 89
- 235000019198 oils Nutrition 0.000 claims description 89
- 239000000843 powder Substances 0.000 claims description 76
- 239000007788 liquid Substances 0.000 claims description 22
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- 238000000034 method Methods 0.000 claims description 18
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- 235000013599 spices Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
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- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
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- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 11
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 11
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 11
- 235000018889 capsanthin Nutrition 0.000 claims description 11
- 239000001688 paprika extract Substances 0.000 claims description 11
- 235000012658 paprika extract Nutrition 0.000 claims description 11
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims description 10
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
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- 244000000231 Sesamum indicum Species 0.000 claims description 8
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- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 8
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- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- 239000011888 foil Substances 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
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- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- 241000124815 Barbus barbus Species 0.000 claims description 2
- 210000000084 barbel Anatomy 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000015424 sodium Nutrition 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
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- 238000005554 pickling Methods 0.000 abstract description 2
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- 238000011156 evaluation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
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- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fragrant spicy squid palpus outs and preparation method thereof, first squid palpus out is thawed, is cleared up, after rinsing, 30min is rinsed with hydrogen peroxide again, clear water reduces 50% with boiled water blanching to yield again after rinsing, it is put into ice water rapidly and cools down after pulling out, after pickling 16h with cure, then with 180 DEG C of 3 ~ 4min of deep fat fry, seasoned after draining.Up to a kind of fragrant spicy squid palpus out after finally packing, sterilize, being cooling.The present invention prepares preconditioned seafood as raw material using squid palpus out, can promote squid deep processing added value by product development.The present invention is first rinsed using edible hydrogen peroxide in advance in preparation process, improve the water activity of squid palpus out, later period is aided with fried processing, and nisin is added in seasoning, the cyclic annular Fiber structure that can effectively prevent squid palpus out is closer, space between cells is avoided to reduce, to obtain the squid palpus out that fragrant spicy is full, fishy smell is light, crisp in taste.
Description
Technical field
The present invention relates to marine products processing fields, are related to a kind of processing method for seasoning squid palpus out more particularly to a kind of perfume (or spice)
Spicy squid must preparation method and using fragrant spicy squid palpus out made from the preparation method.
Background technique
It is well known that marine aquatic product is safe green food, by the food richness that marine aquatic product is Raw material processing preparation
The micro no element such as calcium, phosphorus, iron containing protein and advantageous human health, and contain unsaturated fatty acid EPA, DHA and taurine,
It plays an important role to prevention vascular sclerosis.
Squid is in world ocean fishery resources three greatly using one of kind, its many processing snack food such as squids
Silk, Broiled Cuttlefish foot (circle), tearing squid chip are familiar with by people already, but the said goods, after the fashionable more than ten years, market is gradually
It touches the bottom, reason is that above-mentioned snack food is substantially all high temperature to be passed through and trains roasting or high temperature sterilization process flow, removes
The practical nutritional ingredient of product is caused to have outside a degree of loss, after high temperature training is roasting, product loses moisture content, becomes
It is dry, hard, so that the product of processing is had the characteristics that " having chewy texture ", but also given the defect of product " mouthfeel is hard ", special centering is old
Year, people was unsuitable.
Application publication number CN103584188A, the Chinese patent of data of publication of application 2014.02.19 disclose a kind of grilled squid
The preparation method of fillet, including pretreatment of raw material, seasoning for the first time are marinated, tenderization, injection, season again it is marinated, grilled, beat item,
Packaging and other steps.Disadvantage is that first is that not carrying out deodorization processing, obtained squid chip fishy smell weight to squid；Second is that adopting
Tenderization is carried out to squid with simple papain, the tenderization time is long (needing 1 ~ 2.5h), and tenderizing effect is poor；Third is that entirely making
In standby technique, color protection treatment is not carried out to squid, brown stain easily occurs for squid chip；Fourth is that carrying out the processing of high temperature barbecue to squid chip
(temperature is up to 150 ~ 160 DEG C), meeting squid chip surface moisture evaporate rapidly, cause squid chip surface stiff, poor taste, and protein
Loss is big.
With the development of economy, the promotion of people's consumption concept, food processor need continually develop, develop new production
Product, to meet the development of the needs of market and enterprise itself, the mesh that the raising and improvement of squid product, the exactly present invention are pursued
's.
In view of above-mentioned deficiency, a kind of promotion squid deep processing added value is effectively improved product fishy smell, and mouthfeel is crisp, bullet, soft or hard
Moderate fragrant spicy squid palpus out is badly in need of in current industry.
Summary of the invention
Based on above-mentioned analysis, it the present invention provides a kind of fragrant spicy squid palpus out for promoting squid deep processing added value, uses
Preparation method of the invention, can effectively improve the fishy smell of product, and it is big to solve soft mouth feel during production, chewing hardness
Defect, the present invention are realized by following means:
A kind of fragrant spicy squid palpus out, is made of the raw material of following weight: 0.5 ~ 1 part of red oil, 0.1 ~ 0.2 part of white granulated sugar,
0.01 ~ 0.03 part of white pepper powder, 0.02 ~ 0.04 part of D-araboascorbic acid sodium, 0.04 ~ 0.06 part of sodium Diacetate, seasoning essence 0.2
~ 0.3 part, 0.01 ~ 0.03 part of pericarpium zanthoxyli schinifolii powder, 0.005 ~ 0.015 part of capsanthin, 0.001 ~ 0.003 part of nisin, frying
8 ~ 12 parts of squid palpus out.
Further, which is made of the raw material of following weight: 0.75 part of red oil, 0.15 part of white granulated sugar,
0.02 part of white pepper powder, 0.03 part of D-araboascorbic acid sodium, 0.05 part of sodium Diacetate, 0.25 part of seasoning essence, pericarpium zanthoxyli schinifolii powder
0.02 part, 0.01 part of capsanthin, 0.002 part of nisin, fried 10 parts of squid palpus out.
A kind of preparation method of fragrant spicy squid palpus out, includes the following steps:
(1) it seasons: fried squid palpus out being transferred in spice pot, it is different anti-bad to weigh red oil, white granulated sugar, white pepper powder, D- by formula
Hematic acid sodium, sodium Diacetate, seasoning essence, pericarpium zanthoxyli schinifolii powder, capsanthin, nisin are uniformly mixed, and then continue at spice pot
It inside mixes well, it is spare squid palpus out must to be seasoned；
(2) it packs: after aluminum foil bag vacuum packaging, being transferred to sterilizing in high-pressure sterilizing pot, be transferred in cold water and cool down after sterilizing, it is cold
But to removal packaging bag surface moisture vanning storage after room temperature to get a kind of fragrant spicy squid palpus out.
Further, step (1) the fried squid palpus out comprises the following steps:
1. pretreatment of raw material: fresh frozen squid must be cut into 7 ~ 10cm length after natural thaw, flowing clear water is rinsed well, be added etc.
The hydrogen peroxide of quality rinses, and is then rinsed well again with clear water, it is spare must to pre-process squid palpus out；
2. blanching: squid palpus out boiled water blanching will be pre-processed, pulled out after squid palpus out is shunk to the 50% of raw material volume, obtain blanching
Squid palpus out is spare；
3. cooling down: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
4. pickling: marinated feed liquid is added in squid palpus out and is stirred evenly, covering preservative film pickles 16h, and it is spare to obtain marinated squid palpus out；
5. frying: centrifugation removing moisture after marinated squid palpus out clear water rinses, the subsequent oil frying 3 that 5 times of squid palpus out amounts are added ~
4min is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out.
Further, 1. the hydrogen peroxide concentration is 2% to step, and the rinsing time is 27 ~ 33min.
Further, 2. the blanching time is 3 ~ 4min to step.
Further, 4. the marinated feed liquid comprises the following steps step: counting by weight ratio, takes edible salt 2.25
Part, 0.75 part of pot-stewed fowl cream, 3 parts of pickled upturned chili, 0.5 part of monosodium glutamate, 0.05 part of I+G, 50 parts of water be mixed；The marinated temperature
It is 6 ~ 8 DEG C, stirs halfway stirring 2 ~ 3 times.
Further, 5. the frying temperature is 180 DEG C to step.
Further, step (1) described red oil comprises the following steps: counting by weight ratio, 50 portions of soybean oils is taken to add
Heat is put into 4 portions of ginger and 4 garlics stir-fries 3 ~ 5min to being cooled to 120 DEG C after 180 ~ 200 DEG C；Oil temperature is kept, 0.5 portion of sesame is excessively oily
It is pulled out rapidly after 10 ~ 15s, oil temperature is risen to 150 DEG C, oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining are added
Enter in 3.75 portions of chilli powders and mixes thoroughly rapidly；When oil temperature is down to 100 DEG C or so, 0.15 part of rock sugar, pericarpium zanthoxyli schinifolii powder 0.15 is added
Part, 0.025 part of spiceleaf powder, 0.05 part of tsaoko powder, 0.04 part of star aniseed powder, 0.05 part of fennel powder mix thoroughly, room temperature stand 2 days i.e.
It can.
Further, the chilli powder is by two twigs of the chaste tree chilli peppers, chilli pepper of new generation and capsicum annum fasciculatum powder according to quality
It is constituted than 5:1.5:1.
The beneficial effects of the present invention are:
1, the present invention prepares preconditioned seafood as raw material using squid palpus out, and it is attached can to promote squid deep processing by product development
It is value added.
2, the present invention is first rinsed using edible hydrogen peroxide in advance in preparation process, and the moisture for improving squid palpus out is living
Degree, the later period is aided with fried processing, and nisin is added in seasoning, can effectively prevent the cyclic annular muscle fibre knot of squid palpus out
Structure is closer, and space between cells is avoided to reduce, to obtain the squid palpus out that fragrant spicy is full, fishy smell is light, crisp in taste.
Specific embodiment
Embodiment 1
A kind of fragrant spicy squid palpus out
(1) pretreatment of raw material: must cut 8.5cm length after natural thaw for fresh frozen squid, and flowing clear water is rinsed well, be added etc.
The concentration of quality is that 2% hydrogen peroxide rinses 30min, is then rinsed well again with clear water, it is spare must to pre-process squid palpus out；
(2) blanching: will pre-process squid palpus out boiled water blanching 3.5min, pull out after squid palpus out is shunk to the 50% of raw material volume,
It is spare to obtain blanching squid palpus out；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 7 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 2 halfway
It is secondary, it is spare to obtain marinated squid palpus out；
(6) fried: the oil oil of 180 DEG C of 5 times of squid palpus out amounts is then added in centrifugation removing moisture after marinated squid palpus out clear water rinses
3.5min is fried, is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 4kg ginger and 4 garlics stir-frying 4min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 12s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 10kg frying squid palpus out is transferred in spice pot, weigh red oil 0.75kg, white granulated sugar 0.15kg, white by formula
Pepper powder 0.02kg, D-araboascorbic acid sodium 0.03kg, sodium Diacetate 0.05kg, seasoning essence 0.25kg, pericarpium zanthoxyli schinifolii powder
0.02kg, capsanthin 0.01kg, nisin 0.002kg are uniformly mixed, and are then continued in spice pot and are mixed well, must adjust
Taste squid palpus out is spare；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Embodiment 2
A kind of fragrant spicy squid palpus out
(1) pretreatment of raw material: fresh frozen squid must be cut into 7cm length after natural thaw, flowing clear water is rinsed well, the matter such as addition
The concentration of amount is that 2% hydrogen peroxide rinses 27min, is then rinsed well again with clear water, it is spare must to pre-process squid palpus out；
(2) blanching: squid palpus out boiled water blanching 3min will be pre-processed, pulls out, obtains after squid palpus out is shunk to the 50% of raw material volume
Blanching squid palpus out is spare；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 6 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 2 halfway
~ 3 times, it is spare to obtain marinated squid palpus out；
(6) fried: the oil oil of 180 DEG C of 5 times of squid palpus out amounts is then added in centrifugation removing moisture after marinated squid palpus out clear water rinses
3min is fried, is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 180 DEG C, be put into 4kg ginger and 4 garlics stir-frying 3min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 10s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 10kg frying squid palpus out being transferred in spice pot, weighs red oil 0.5kg, white granulated sugar 0.1kg, white Hu by formula
Green pepper powder 0.01kg, D-araboascorbic acid sodium 0.02kg, sodium Diacetate 0.04kg, seasoning essence 0.2kg, pericarpium zanthoxyli schinifolii powder 0.01kg,
Capsanthin 0.005kg, nisin 0.001kg are uniformly mixed, and are then continued in spice pot and are mixed well, must season squid
It must be spare；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Embodiment 3
A kind of fragrant spicy squid palpus out
(1) pretreatment of raw material: must cut 10cm length after natural thaw for fresh frozen squid, and flowing clear water is rinsed well, be added etc.
The concentration of quality is that 2% hydrogen peroxide rinses 33min, is then rinsed well again with clear water, it is spare must to pre-process squid palpus out；
(2) blanching: squid palpus out boiled water blanching 4min will be pre-processed, pulls out, obtains after squid palpus out is shunk to the 50% of raw material volume
Blanching squid palpus out is spare；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 8 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 3 halfway
It is secondary, it is spare to obtain marinated squid palpus out；
(6) fried: the oil oil of 180 DEG C of 5 times of squid palpus out amounts is then added in centrifugation removing moisture after marinated squid palpus out clear water rinses
4min is fried, is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 200 DEG C, be put into 4kg ginger and 4 garlics stir-frying 5min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 15s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 12kg frying squid palpus out being transferred in spice pot, weighs red oil 1kg, white granulated sugar 0.2kg, white pepper by formula
It is powder 0.03kg, D-araboascorbic acid sodium 0.04kg, sodium Diacetate 0.06kg, seasoning essence 0.3kg, pericarpium zanthoxyli schinifolii powder 0.03kg, peppery
The red 0.015kg of green pepper, nisin 0.003kg are uniformly mixed, and are then continued in spice pot and are mixed well, obtain seasoning squid palpus out
It is spare；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Comparative example 1
A kind of fragrant spicy squid palpus out
Raw material proportioning and the step for the preparation method is the same as that of Example 1, and only cancellation hydrogen peroxide rinses during pretreatment of raw material,
Cancel the use of nisin when condiment simultaneously.
(1) pretreatment of raw material: fresh frozen squid must be cut into 8.5cm length after natural thaw, flowing clear water is rinsed well, obtained
It is spare to pre-process squid palpus out；
(2) blanching: will pre-process squid palpus out boiled water blanching 3.5min, pull out after squid palpus out is shunk to the 50% of raw material volume,
It is spare to obtain blanching squid palpus out；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 7 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 2 halfway
It is secondary, it is spare to obtain marinated squid palpus out；
(6) fried: the oil oil of 180 DEG C of 5 times of squid palpus out amounts is then added in centrifugation removing moisture after marinated squid palpus out clear water rinses
3.5min is fried, is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 4kg ginger and 4 garlics stir-frying 4min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 12s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 10kg frying squid palpus out is transferred in spice pot, weigh red oil 0.75kg, white granulated sugar 0.15kg, white by formula
Pepper powder 0.02kg, D-araboascorbic acid sodium 0.03kg, sodium Diacetate 0.05kg, seasoning essence 0.25kg, pericarpium zanthoxyli schinifolii powder
0.02kg, capsanthin 0.01kg are uniformly mixed, and are then continued in spice pot and are mixed well, it is spare must to season squid palpus out；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Comparative example 2
A kind of fragrant spicy squid palpus out
Raw material proportioning with the preparation method is the same as that of Example 1, only cancel it is fried handle this process, when extending the blanching of squid early period
Between.
(1) pretreatment of raw material: fresh frozen squid must be cut into 8.5cm length after natural thaw, flowing clear water is rinsed well, added
The concentration for the quality such as entering is that 2% hydrogen peroxide rinses 30min, is then rinsed well again with clear water, it is spare must to pre-process squid palpus out；
(2) blanching: squid palpus out boiled water blanching 6min will be pre-processed, it is spare obtains blanching squid palpus out；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 7 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 2 halfway
It is secondary, marinated squid palpus out is obtained, it is spare to pickle centrifugation removing moisture after squid palpus out clear water rinses；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 4kg ginger and 4 garlics stir-frying 4min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 12s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 10kg being pickled into squid palpus out and is transferred in spice pot, weigh red oil 0.75kg, white granulated sugar 0.15kg, white by formula
Pepper powder 0.02kg, D-araboascorbic acid sodium 0.03kg, sodium Diacetate 0.05kg, seasoning essence 0.25kg, pericarpium zanthoxyli schinifolii powder
0.02kg, capsanthin 0.01kg, nisin 0.002kg are uniformly mixed, and are then continued in spice pot and are mixed well, must adjust
Taste squid palpus out is spare；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Comparative example 3
A kind of fragrant spicy squid palpus out
Raw material proportioning and the step for the preparation method is the same as that of Example 1, and only cancellation hydrogen peroxide rinses during pretreatment of raw material,
Cancel fried this process of processing simultaneously, extends the blanching time of squid early period, cancel nisin when finally seasoning
It uses.
(1) pretreatment of raw material: fresh frozen squid must be cut into 8.5cm length after natural thaw, flowing clear water is rinsed well, obtained
It is spare to pre-process squid palpus out；
(2) blanching: squid palpus out boiled water blanching 6min will be pre-processed, it is spare obtains blanching squid palpus out；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it prepares marinated feed liquid: taking edible salt 2.25kg, pot-stewed fowl cream 0.75kg, pickled upturned chili 3kg, monosodium glutamate 0.5kg, I+G
After 0.05kg, water 50kg are mixed, marinated feed liquid is obtained；
(5) it pickles: the marinated feed liquid that squid palpus out is added 7 DEG C is stirred evenly, covering preservative film pickles 16h, stirs stirring 2 halfway
It is secondary, marinated squid palpus out is obtained, it is spare to pickle centrifugation removing moisture after squid palpus out clear water rinses；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 4kg ginger and 4 garlics stir-frying 4min；
Oil temperature is kept, will be pulled out rapidly after 0.5kg sesame excessively oil 12s, oil temperature is risen to 150 DEG C, by 3 (oil temperatures of oil after refining
It is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli pepper of 2.5kg, 0.75kg a new generation chilli pepper and 0.5kg capsicum annum fasciculatum is added
It mixes thoroughly in powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder 0.15kg, spiceleaf powder is added
0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days, and it is spare to obtain red oil；
(8) it seasons: 10kg being pickled into squid palpus out and is transferred in spice pot, weigh red oil 0.75kg, white granulated sugar 0.15kg, white by formula
Pepper powder 0.02kg, D-araboascorbic acid sodium 0.03kg, sodium Diacetate 0.05kg, seasoning essence 0.25kg, pericarpium zanthoxyli schinifolii powder
0.02kg, capsanthin 0.01kg are uniformly mixed, and are then continued in spice pot and are mixed well, it is spare must to season squid palpus out；
(9) it packs: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, sterilising temp is 121 DEG C, after
It is transferred in cold water and cools down, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of fragrant spicy squid palpus out.
Test example
By squid palpus out made from embodiment 1, comparative example 1 ~ 3 carry out sensory evaluation scores and texture detection, through 20 people's sensory evaluation scores it is found that
The step for only being rinsed during pretreatment of raw material using 2% hydrogen peroxide, then carrying out fried processing can just be obviously improved squid
The sensory evaluation scores of barbel obtain the optimal squid palpus out of texture simultaneously.Sensory evaluation criteria is shown in Table 1.
1 squid palpus out sensory evaluation criteria of table
。
2 each group squid palpus out texture evaluation comparison of table
。
According to 2 result of table it is found that the squid palpus out of embodiment 1 is in " hardness ", " bullet after method processing of the invention
Property ", " chewiness ", " deadlocked property ", " cohesion " be substantially better than the squid palpus out of comparative example 1 Yu comparative example 2, illustrate to cancel hydrogen peroxide
Rinse the use of joint nisin or cancel it is fried handle arbitrary steps, can all make due to cyclic annular Fiber structure more
Closely, diameter is thicker, space between cells reduction, so that the mouthfeel of squid is always hard.And the squid palpus out of comparative example 1 and comparative example 2 is " hard
Degree ", " elasticity ", " chewiness ", " deadlocked property ", " cohesion " are substantially better than comparative example 3, it can be seen that, while cancelling hydrogen peroxide
After the use and fried processing that rinse joint nisin, the mouthfeel decline of squid is become apparent from, and illustrates to go for mouthfeel
Optimal squid palpus out, after needing to meet simultaneously 2% hydrogen peroxide rinsing 30min, the later period is again to the marinated squid palpus out of centrifugation removing moisture
Frying processing, could obtain squid palpus out crisp in taste.
In addition, embodiment 1 is also apparently higher than comparative example 1 and 2 in the smell scoring of squid palpus out, illustrate to cancel hydrogen peroxide rinsing
Fried processing arbitrary steps are cancelled in the use of joint nisin, bad to the eliminating fishy smell effect of squid palpus out, and
After comparative example 3 cancels the use and fried processing of hydrogen peroxide rinsing joint nisin simultaneously, comparative example 1 is compared in scoring
Lower with 2, this all illustrates only after 2% hydrogen peroxide rinses 30min, and the later period is again to the marinated squid palpus out oil of centrifugation removing moisture
Nisin is added in fried processing, when condiment, could obtain the light squid palpus out of fishy smell.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of fragrant spicy squid palpus out, which is characterized in that the squid palpus out is made of the raw material of following weight: red oil 0.5 ~
1 part, 0.1 ~ 0.2 part of white granulated sugar, 0.01 ~ 0.03 part of white pepper powder, 0.02 ~ 0.04 part of D-araboascorbic acid sodium, sodium Diacetate
0.04 ~ 0.06 part, 0.2 ~ 0.3 part of seasoning essence, 0.01 ~ 0.03 part of pericarpium zanthoxyli schinifolii powder, 0.005 ~ 0.015 part of capsanthin, lactic acid chain
0.001 ~ 0.003 part of coccus element, fried 8 ~ 12 parts of squid palpus out.
2. fragrant spicy squid palpus out according to claim 1, which is characterized in that the squid palpus out by following weight original
Material is made: 0.75 part of red oil, 0.15 part of white granulated sugar, 0.02 part of white pepper powder, 0.03 part of D-araboascorbic acid sodium, sodium Diacetate
0.05 part, 0.25 part of seasoning essence, 0.02 part of pericarpium zanthoxyli schinifolii powder, 0.01 part of capsanthin, 0.002 part of nisin, fried squid
10 parts of barbel.
3. a kind of preparation method of fragrant spicy squid palpus out according to claim 1 or claim 2, which is characterized in that this method includes such as
Lower step:
(1) it seasons: fried squid palpus out being transferred in spice pot, it is different anti-bad to weigh red oil, white granulated sugar, white pepper powder, D- by formula
Hematic acid sodium, sodium Diacetate, seasoning essence, pericarpium zanthoxyli schinifolii powder, capsanthin, nisin are uniformly mixed, and then continue at spice pot
It inside mixes well, it is spare squid palpus out must to be seasoned；
(2) it packs: after aluminum foil bag vacuum packaging, being transferred to sterilizing in high-pressure sterilizing pot, be transferred in cold water and cool down after sterilizing, it is cold
But to removal packaging bag surface moisture vanning storage after room temperature to get a kind of fragrant spicy squid palpus out.
4. preparation method according to claim 3, which is characterized in that step (1) the fried squid palpus out is by the following method
It is made:
(1) pretreatment of raw material: fresh frozen squid must be cut into 7 ~ 10cm length after natural thaw, flowing clear water is rinsed well, is added
Etc. quality hydrogen peroxide rinsing, then rinsed well again with clear water, it is spare squid palpus out must to be pre-processed；
(2) blanching: squid palpus out boiled water blanching will be pre-processed, is pulled out after squid palpus out is shunk to the 50% of raw material volume, obtains blanching
Squid palpus out is spare；
(3) cooling: blanching squid palpus out being immediately placed in fast cooling cooling in ice water, it is spare to obtain cooling squid palpus out；
(4) it pickles: marinated feed liquid is added in squid palpus out and is stirred evenly, covering preservative film pickles 16h, and it is spare to obtain marinated squid palpus out；
(5) frying: centrifugation removing moisture after marinated squid palpus out clear water rinses, the subsequent oil frying 3 that 5 times of squid palpus out amounts are added ~
4min is cooled to room temperature after oil strain, it is spare to obtain fried squid palpus out.
5. preparation method according to claim 3, which is characterized in that step (1) described red oil comprises the following steps: pressing
Weight meter is cooled to 120 DEG C after taking 50 portions of soybean oils to be heated to 180 ~ 200 DEG C, be put into 4 portions of ginger and 4 garlics stir-frying 3 ~
5min；Oil temperature is kept, will be pulled out rapidly after 0.5 portion of sesame excessively 10 ~ 15s of oil, oil temperature is risen to 150 DEG C, by the oil 3 after refining
It mixes thoroughly in 3.75 portions of chilli powders of secondary addition and rapidly；When oil temperature is down to 100 DEG C or so, 0.15 part of rock sugar, pericarpium zanthoxyli schinifolii powder is added
0.15 part, 0.025 part of spiceleaf powder, 0.05 part of tsaoko powder, 0.04 part of star aniseed powder, 0.05 part of fennel powder mix thoroughly, room temperature stand 2 days
?.
6. the preparation method according to claim 4, which is characterized in that step (1) hydrogen peroxide concentration is 2%, the drift
Washing the time is 27 ~ 33min.
7. the preparation method according to claim 4, which is characterized in that step (2) the blanching time is 3 ~ 4min.
8. the preparation method according to claim 4, which is characterized in that step (4) the marinated feed liquid is made by the following method
: it counts by weight ratio, takes 2.25 parts of edible salt, 0.75 part of pot-stewed fowl cream, 3 parts of pickled upturned chili, 0.5 part of monosodium glutamate, I+G 0.05
Part, 50 parts of water be mixed, the marinated temperature be 6 ~ 8 DEG C, stir halfway stirring 2 ~ 3 times.
9. the preparation method according to claim 4, which is characterized in that step (5) frying temperature is 180 DEG C.
10. preparation method according to claim 5, which is characterized in that the chilli powder is by two twigs of the chaste tree chilli peppers, new one
It is constituted for chilli pepper and capsicum annum fasciculatum powder according to mass ratio 5:1.5:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910446434.7A CN109998053A (en) | 2019-05-27 | 2019-05-27 | A kind of fragrant spicy squid palpus out and preparation method thereof |
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| CN201910446434.7A CN109998053A (en) | 2019-05-27 | 2019-05-27 | A kind of fragrant spicy squid palpus out and preparation method thereof |
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| CN112220002A (en) * | 2020-10-14 | 2021-01-15 | 江苏欣悦海食品科技有限公司 | Processing method of instant squid |
| CN112401171A (en) * | 2020-11-26 | 2021-02-26 | 广安百业兴食品有限公司 | Making method of flavored squid |
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