CN110013007A - A kind of self-heating chafing dish squid mouth pork pies and preparation method thereof - Google Patents
A kind of self-heating chafing dish squid mouth pork pies and preparation method thereof Download PDFInfo
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- CN110013007A CN110013007A CN201910406189.7A CN201910406189A CN110013007A CN 110013007 A CN110013007 A CN 110013007A CN 201910406189 A CN201910406189 A CN 201910406189A CN 110013007 A CN110013007 A CN 110013007A
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- 235000015108 pies Nutrition 0.000 title claims abstract description 22
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention discloses a kind of self-heating chafing dish squid mouth pork pies and preparation method thereof.Squid mouth is thawed, is impregnated after cleaning with homemade 15 ~ 25 DEG C of deodorant liquid, then with 160 ~ 180 DEG C of 3 ~ 4min of deep fat fry, is finally vacuum-packed up to a kind of squid mouth pork pies.Improve the fishy smell of squid using homemade deodorant liquid using squid mouth pork pies produced by the present invention, after sufficiently being wrapped up by potato starch under high velocity agitation with Japan pepper essential oil, galic essential oil, inside into squid mouth and comprehensively package squid mouth, most of fishy smell substance in squid mouth is allowed thoroughly to decompose, it is subsequent to be handled again using deep fat fry, remaining fishy smell substance is inspired, maximum deodorization effect is reached.In addition, deodorant liquid can also change the elasticity and gelling performance of squid mouth while wrapping up squid mouth, suppress growth of microorganism, there is no fishy smell when making squid mouth edible, and keeps playing crisp mouthfeel.The present invention efficiently uses squid leftover bits and pieces, has important economy and society meaning.
Description
Technical field
The present invention relates to field of food, and in particular to the production method of a kind of self-heating chafing dish squid mouth pork pies and using should
Self-heating chafing dish squid mouth pork pies made from method.
Background technique
Chafing dish, Gu claim " antique custard ", because food put into boiling water when issue " thud " sound due to gain the name, it be China original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.The ancient cooking vessel device of Zhou Dynasty should be the earliest blank of chafing dish, according to textual criticism, when the Warring states
There is a chafing dish in phase, when people using terrine as pot, to the Song Dynasty, the eating method of chafing dish civil very common, Southern Song Dynasty's woods flood " mountain man is clear
For " in recipe, just there is the introduction of same friend's blocked shot.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty,
For chafing dish not only in civil prevalence, but also at one famous " Imperial cuisine ", materials are the games such as pheasant.
Chafing dish is generally referred to using pot as utensil, with heat source enamelware pot, with the boiled cooking method to rinse cooking food of water or soup, together
When be also referred to as cookware used in this cooking method.Its characteristic is to eat when boiling or pot itself has heat insulation effect, eat when
It is still steaming hot to wait food, the unification of soup object.But the edible inconvenience of traditional chafing dish, needs to prepare all kinds of meat and vegetables food materials, needs simultaneously
Longer time is waited, can also remain a large amount of chafing dish taste with it after dining, so be unfavorable for promoting.Therefore, at present
It is proposed a series of convenient chafing dish, self-heating chafing dish etc. on the market, it is main to carry out pre-packaged rear shortening using to meat dish and vegetable dish
The production of chafing dish and waiting time, while realizing edible convenience whenever and wherever possible.Typical chafing dish food materials include each
Kind meat, seafood, greengrocery, soybean product, mushroom, egg products, bean vermicelli etc., the meat or fish now carried out at present with Sichuan-chongqing Region
Dish mainly based on hair tripe, yellow larynx, chicken's gizzard, duck intestines etc., there is not yet for seafood food materials carry out pre-packaged processing from showing tremendous enthusiasm
Pot pork pies.
Squid, marine products cephalopod, fine and tender taste also contain a large amount of oxen other than containing high protein, low fat
The microelements such as the elements such as sulfonic acid, calcium, phosphorus, iron and the selenium of very abundant, iodine, manganese, copper, it is full of nutrition, it is marine products treasure.
But it since the institutional framework of squid itself and physical and chemical feature determine that it is easy to happen fresh target change and influences product quality, reduces
Commodity value, while the fishy smell of squid itself is easy mouthfeel when influencing subsequent edible.Therefore, how to extend the guarantor of the squid flesh of fish
Hiding phase, fishy smell sense when reducing edible improve its wholesomeness, become a very important ring in entire squid industrial chain
Section.Squid mouth, as the term suggests the lip of as squid, the meat of squid mouth is especially flexible, excellent taste, therefore often listens someone
Say " one mouth of a squid ", it is meant that squid mouth is the position of a squid most essence.And have in annual squid deep processing
A large amount of squid mouth is dropped as leftover bits and pieces, not only can cause environmental pollution, while can not also be truly realized and make full use of.
In view of above-mentioned deficiency, one kind making full use of squid leftover bits and pieces, has social effect and economic significance, preparation process letter
Single, edible safety is current industry without the self-heating chafing dish squid mouth pork pies that can continue to keep playing crisp mouthfeel in fishy smell and shelf life
Interior urgent need.
Summary of the invention
Based on above-mentioned analysis, the present invention provides one kind to make full use of squid leftover bits and pieces, has social effect and economic meaning
Justice, preparation process be simple, edible safety is without can continue the self-heating chafing dish squid mouth meat for keeping playing crisp mouthfeel in fishy smell and shelf life
Packet.The present invention is realized by following technological means:
A kind of preparation method of self-heating chafing dish squid mouth pork pies, includes the following steps:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) deodorant liquid impregnates: pretreated squid mouth being placed in heating in deodorant liquid and impregnates 15 ~ 25min, is pulled out, suck dry moisture
It is spare；
(3) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 1 ~ 2min of fried in hot oil, and squid mouth is put into gelatinized corn starch
In wrap and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(4) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Further, step (2) the deodorant liquid comprises the following steps, and counts by weight ratio, takes potato starch 1
~ 2 parts, 0.8 ~ 1.2 part of Japan pepper essential oil, 0.4 ~ 1.0 part of galic essential oil, 15 ~ 25 parts of high-speed stirreds of drinking water, subsequent vacuum homogeneous 3 ~
4 times spare to get deodorant liquid.
Further, step (2) the deodorant liquid temperature is 32 ~ 36 DEG C.
Further, step (3) hot oil is 160 ~ 180 DEG C of hot oils.
Further, step (3) the mixing starch paste comprises the following steps, and according to weight meter, takes corn
5 parts of starch, 0.5 ~ 1.5 part of chitosan, 8 parts of water be uniformly mixed, after magnetic agitation to get mixing starch paste.
Further, the high-speed stirred speed is 1800 ~ 2400rpm, and mixing time is 5 ~ 7min, the homogeneous vacuum
Degree is 0.03 ~ 0.05KPa.
Further, the magnetic stirring speed is 600 ~ 800rpm, and mixing time is 15 ~ 25min.
Further, the high-speed stirred speed is 2100rpm, mixing time 6min, and the homogeneous vacuum degree is
0.04KPa。
Further, the magnetic stirring speed is 700rpm, mixing time 20min.
The invention also discloses a kind of self-heating chafing dish squid mouth pork pies according to made from any of the above-described preparation method.
The beneficial effects of the present invention are:
1, the present invention carries out heating immersion treatment to squid mouth using special deodorant liquid, can effectively with the fishy smell substance in squid mouth
It is combined, then with the deep fat fry of short time, sufficiently thoroughly discharges the fishy smell substance in squid mouth, then by cornstarch
Remaining fishy smell substance is wrapped up with mixing starch liquid made from chitosan, more compared to traditional simple gelatinized corn starch efficiency
It is high.
2, deodorant liquid produced by the present invention is with potato starch, Japan pepper essential oil, galic essential oil and water first after high-speed stirred
Homogeneous 3 ~ 4 times again make interaction crosslinking between different molecular and form close porous network structure, allow deodorant liquid can sufficiently into
Enter inside squid mouth, in conjunction with fishy smell substance, furthermore potato starch can effectively wrap up squid mouth after high-speed stirred and homogeneous,
Block-water performance is provided for it, to achieve the purpose that the elasticity for improving squid mouth and gelling performance, meat is old when preventing later period frying
Change.
3, it is impregnated using the heating of deodorant liquid early period of the invention, after short time frying, the processing through deodorant liquid can inhibit micro- life
Later period high-temperature sterilization treatment is omitted in the growth of object, and it is existing to be avoided that continuous high temperature causes meat aging, mouthfeel to be hardened etc. in squid mouth
As.
Specific embodiment
Now the present invention is further explained by specific embodiment, the method taken is this field routine
Means.
Embodiment 1
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 1.5kg, Japan pepper essential oil 1.0kg, galic essential oil 0.7kg, drinking water 20kg,
6min is stirred under the conditions of 2100rpm, then at 0.04KPa homogeneous 3 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 34 DEG C of deodorant liquid and impregnates 20min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1kg, water 8kg are uniformly mixed, and are stirred under 700rpm through magnetic force
It is pasted after mixing 20min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 170 DEG C of fried in hot oil 1.5min, and squid mouth is put into
Wrapped in gelatinized corn starch and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Embodiment 2
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 1kg, Japan pepper essential oil 0.8kg, galic essential oil 0.4kg, drinking water 15kg,
5min is stirred under the conditions of 1800rpm, then under the conditions of 0.03KPa homogeneous 3 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 32 DEG C of deodorant liquid and impregnates 15min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 0.5kg, water 8kg are uniformly mixed, through magnetic force under 600rpm
It is pasted after stirring 15min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 160 DEG C of fried in hot oil 1min, and squid mouth is put into shallow lake
Wrapped in paste mixing and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Embodiment 3
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 2kg, Japan pepper essential oil 1.2kg, galic essential oil 1.0kg, drinking water 25kg,
7min is stirred under the conditions of 2400rpm, then under the conditions of 0.05KPa homogeneous 4 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 36 DEG C of deodorant liquid and impregnates 25min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1.5kg, water 8kg are uniformly mixed, through magnetic force under 800rpm
It is pasted after stirring 25min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 180 DEG C of fried in hot oil 2min, and squid mouth is put into shallow lake
Wrapped in paste mixing and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Comparative example 1
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
Compared to embodiment 1, the deodorant liquid in comparative example 1 cancels the use of potato starch, the specific process is as follows:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking Japan pepper essential oil 1.0kg, galic essential oil 0.7kg, drinking water 20kg is stirred under the conditions of 2100rpm
Mix 6min, then at 0.04KPa homogeneous 3 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 34 DEG C of deodorant liquid and impregnates 20min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1kg, water 8kg are uniformly mixed, and are stirred under 700rpm through magnetic force
It is pasted after mixing 20min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 170 DEG C of fried in hot oil 1.5min, and squid mouth is put into
Wrapped in gelatinized corn starch and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Comparative example 2
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
Compared to embodiment 1, the deodorant liquid in comparative example 2 cancels the use of Japan pepper essential oil, the specific process is as follows:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 1.5kg, galic essential oil 0.7kg, drinking water 20kg, under the conditions of 2100rpm
Stir 6min, then at 0.04KPa homogeneous 3 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 34 DEG C of deodorant liquid and impregnates 20min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1kg, water 8kg are uniformly mixed, and are stirred under 700rpm through magnetic force
It is pasted after mixing 20min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 170 DEG C of fried in hot oil 1.5min, and squid mouth is put into
Wrapped in gelatinized corn starch and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Comparative example 3
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
Compared to embodiment 1, the deodorant liquid in comparative example 3 cancels the use of galic essential oil, the specific process is as follows:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 1.5kg, Japan pepper essential oil 1.0kg, drinking water 20kg, under the conditions of 2100rpm
Stir 6min, then at 0.04KPa homogeneous 3 times it is spare to get deodorant liquid；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 34 DEG C of deodorant liquid and impregnates 20min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1kg, water 8kg are uniformly mixed, and are stirred under 700rpm through magnetic force
It is pasted after mixing 20min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 170 DEG C of fried in hot oil 1.5min, and squid mouth is put into
Wrapped in gelatinized corn starch and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Comparative example 4
A kind of preparation method of self-heating chafing dish squid mouth pork pies:
Compared to embodiment 1, the deodorant liquid in comparative example 4 cancels vacuum homogenization, independent high-speed stirred, the specific process is as follows:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) it prepares deodorant liquid: taking potato starch 1.5kg, Japan pepper essential oil 1.0kg, galic essential oil 0.7kg, drinking water 20kg,
It is spare to get deodorant liquid that 6min is stirred under the conditions of 2100rpm；
(3) deodorant liquid impregnates: pretreated squid mouth being placed in heating in 34 DEG C of deodorant liquid and impregnates 20min, pulls out, blots water
Divide spare；
(4) prepare mixing starch paste: extracting corn starch 5kg, chitosan 1kg, water 8kg are uniformly mixed, and are stirred under 700rpm through magnetic force
It is pasted after mixing 20min to get mixing starch；
(5) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 170 DEG C of fried in hot oil 1.5min, and squid mouth is put into
Wrapped in gelatinized corn starch and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(6) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
Test example
By embodiment 1, Fracture Force, fracture distance and the gel strength of self-heating chafing dish squid mouth pork pies made from comparative example 1 ~ 4 into
Row measurement, and sensory evaluation is carried out to it, concrete outcome is as shown in table 1.
The comparing result of table 1 embodiment 1 and each comparative example gelling properties
。
Note: comparing embodiment 1,aP < 0.01.
According to 1 result of table it is found that embodiment 1 is aobvious using the Fracture Force and gel strength of squid mouth pork pies produced by the present invention
Write be higher than comparative example 1(deodorant liquid cancel potato starch use), 2(deodorant liquid cancel Japan pepper essential oil use) 3(deodorant liquid
Cancel galic essential oil use), 4(deodorant liquid cancel vacuum homogenization), and be broken distance then without significant change.Thus may be used
See, deodorant liquid of the invention only after potato starch, Japan pepper essential oil, galic essential oil compounding, is needed through vacuum homogeneous ability
Allow deodorant liquid can be well into squid mouth inside, and block-water performance is provided for it, to reach the elasticity and gel that improve squid mouth
The purpose of performance, meat aging when preventing later period frying.
2 embodiment 1 of table is compared with each comparative example sensory evaluation
。
According to 2 result of table it is found that every sensory evaluation scores and comprehensive score, shelf life that embodiment 1 obtains all are significantly higher than
The use of comparative example 1(deodorant liquid cancellation potato starch), 2(deodorant liquid cancel the use of Japan pepper essential oil) 3(deodorant liquid cancel it is big
The use of garlic essential oil), 4(deodorant liquid cancel vacuum homogenization), illustrate only smart in potato starch, Japan pepper essential oil, garlic
After oil compounding, it so that interaction between different molecular is crosslinked and is formed close porous network structure through vacuum homogeneous, allow de-
Raw meat liquid can be well into squid mouth inside, thoroughly reach the maximized effect of deodorant, while added galic essential oil and pepper essence
The squid mouth of oil processing is substantially better than the squid mouth for being not added with above two essential oil in the preservation of shelf life.Wherein with comparative example
1 is lower than comparative example 2 and comparative example 3 with comparative example 4 in flavour, elasticity, moisture, comprehensive score, this illustrates that cancelling potato forms sediment
What powder and vacuum homogenization most influenced is the texture and smell of squid mouth.And the shelf life of comparative example 2 and comparative example 3 is four groups
It is shortest in comparative example, illustrate that the holding time of squid mouth can all be influenced by cancelling galic essential oil or Japan pepper essential oil.
In conclusion using deodorant liquid produced by the present invention can not only effective deodorant, while can be provided most preferably for squid mouth
Mouthfeel, omit the operation of later period high temperature sterilization, while the growth of microorganism can also be inhibited, guarantee the mouthfeel and meat of squid mouth.
The above is only not to make limit in any form to the present invention to better embodiment of the invention
System, any simple modification that embodiment of above is made according to the technical essence of the invention, equivalent variations and modification,
Belong in the range of technical solution of the present invention.
Claims (10)
1. a kind of preparation method of self-heating chafing dish squid mouth pork pies, which is characterized in that this method comprises the following steps:
(1) pre-process: squid mouth is thawed, removal non-edible part, is cleaned, and is drained away the water spare；
(2) deodorant liquid impregnates: pretreated squid mouth being placed in heating in deodorant liquid and impregnates 15 ~ 25min, is pulled out, suck dry moisture
It is spare；
(3) deep fat fry: the squid mouth after deodorant liquid is impregnated is placed in 1 ~ 2min of fried in hot oil, and squid mouth is then put into shallow lake
Wrapped in paste mixing and continue frying 2min after starch slurry, after to pull squid mouth out drained and standby；
(4) it packs: by fried squid mouth to be aseptically vacuum-packed to get a kind of pretreatment squid mouth.
2. preparation method according to claim 1, which is characterized in that step (2) the deodorant liquid comprises the following steps,
It counts by weight ratio, takes 1 ~ 2 part of sodium alginate, 0.8 ~ 1.2 part of Japan pepper essential oil, 0.4 ~ 1.0 part of galic essential oil, drinking water 15 ~
25 parts of high-speed stirreds, subsequent vacuum homogeneous 3 ~ 4 times spare to get deodorant liquid.
3. preparation method according to claim 1, which is characterized in that step (2) the deodorant liquid temperature is 32 ~ 36 DEG C.
4. preparation method according to claim 1, which is characterized in that step (3) hot oil is 160 ~ 180 DEG C of hot oils.
5. preparation method according to claim 1, which is characterized in that step (3) the mixing starch paste is by the following method
Be made, according to weight meter, 5 parts of extracting corn starch, 0.5 ~ 1.5 part of chitosan, 8 parts of water be uniformly mixed, through magnetic agitation
Afterwards to get mixing starch paste.
6. preparation method according to claim 2, which is characterized in that the high-speed stirred speed is 1800 ~ 2400rpm,
Mixing time is 5 ~ 7min, and the homogeneous vacuum degree is 0.03 ~ 0.05KPa.
7. preparation method according to claim 5, which is characterized in that the magnetic stirring speed is 600 ~ 800rpm, is stirred
Mixing the time is 15 ~ 25min.
8. preparation method according to claim 6, which is characterized in that the high-speed stirred speed is 2100rpm, when stirring
Between be 6min, the homogeneous vacuum degree be 0.04KPa.
9. preparation method according to claim 7, which is characterized in that the magnetic stirring speed is 700rpm, when stirring
Between be 20min.
10. self-heating chafing dish squid mouth pork pies made from a kind of preparation method any according to claim 1 ~ 9.
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