CN110013008A - A kind of barbecue taste squid palpus out and preparation method thereof - Google Patents
A kind of barbecue taste squid palpus out and preparation method thereof Download PDFInfo
- Publication number
- CN110013008A CN110013008A CN201910446443.6A CN201910446443A CN110013008A CN 110013008 A CN110013008 A CN 110013008A CN 201910446443 A CN201910446443 A CN 201910446443A CN 110013008 A CN110013008 A CN 110013008A
- Authority
- CN
- China
- Prior art keywords
- squid palpus
- palpus out
- squid
- powder
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 19
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 19
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 19
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 19
- 229960004853 betadex Drugs 0.000 claims abstract description 19
- 239000000341 volatile oil Substances 0.000 claims abstract description 19
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 238000013019 agitation Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 49
- 239000003921 oil Substances 0.000 claims description 46
- 235000019198 oils Nutrition 0.000 claims description 46
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 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 9
- 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 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- 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 9
- 235000018889 capsanthin Nutrition 0.000 claims description 9
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000012658 paprika extract Nutrition 0.000 claims description 9
- 239000001688 paprika extract Substances 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 239000001632 sodium acetate Substances 0.000 claims description 9
- 235000017454 sodium diacetate Nutrition 0.000 claims description 9
- 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 description 8
- 108010053775 Nisin Proteins 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 239000004309 nisin Substances 0.000 claims description 8
- 235000010297 nisin Nutrition 0.000 claims description 8
- 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 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 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 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 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
- 235000015424 sodium Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 241000510672 Cuminum Species 0.000 abstract description 24
- 238000005554 pickling Methods 0.000 abstract description 17
- 238000012545 processing Methods 0.000 abstract description 15
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000012356 Product development Methods 0.000 abstract 1
- 239000006227 byproduct Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000003204 osmotic effect Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 21
- 239000000047 product Substances 0.000 description 9
- 240000008574 Capsicum frutescens Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000003760 magnetic stirring Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 241000124815 Barbus barbus Species 0.000 description 3
- 235000001667 Vitex agnus castus Nutrition 0.000 description 3
- 244000063464 Vitex agnus-castus Species 0.000 description 3
- 210000000084 barbel Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241001311778 Uroteuthis chinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000000707 wrist Anatomy 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of barbecue taste squid palpus outs and preparation method thereof, squid palpus out is thawed, after cleaning, it is rinsed with the edible hydrogen peroxide that concentration is 2%, 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, it is then marinated, fried, it is seasoned after draining, up to a kind of barbecue taste 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 when preparing pickling liquid, it is compounded using cumin essential oil joint beta-cyclodextrin, row magnetic agitation processing simultaneously, can by pickling liquid in squid palpus out body slow release, ultrasonic in combination be vacuum-treated synergistic effect under, promote the osmotic effect of pickling liquid, when later period is handled using frying again, squid palpus out dehydration in process can not only be prevented, the defect that mouthfeel is hardened occurs, while fishy smell substance substantially reduces.
Description
Technical field
The present invention relates to marine products processing fields, are related to a kind of processing method more particularly to a kind of burning for seasoning squid palpus out
It bakes the preparation method of taste squid palpus out and roasts taste squid palpus out using the preparation method is obtained.
Background technique
Squid scientific name China squid (Loligochinensis), belong to Mollusca, Cephalopoda, Dibranchia, ten wrists
Mesh.In recent years, with the increasingly reduction of world ocean living marine resources, squid due to its delicious flavour, full of nutrition gradually
The protein resource important as the mankind.China's ocean-going fishing industry is quickly grown, and squid becomes the main ocean fishery harvesting in China
With aquatic products processing raw material, quantity of the catch accounts for 40% or more of national deep-sea fishing total output, and squid processing industry has become China's water
The important component of product processing industry.Squid protein content is high, fat content is low, rich in a variety of amino needed by human
Acid, and essential amino acid composition is close to holoprotein, is the main aquatic products processing raw material in China.
It was found that protein content is up to 16% ~ 20% in fresh and alive squid, fat content is extremely low, the 4% of only general meat
Left and right, therefore heat is also well below meat product, to being afraid of that eating squid for fat people is a kind of good selection, and in squid
Rich in taurine, edible squid can effectively reduce the cholesterol accumulated in vascular wall, for prevention vascular sclerosis, gall stone
Formation all has much effect.Mental, prevention senile dementia etc. can be supplemented simultaneously.Therefore to easy cardiovascular aspect disease
In, for the elderly, squid is even more wholesome food.Squid catches are usually direct marketing fresh and supply to be put on sale after processing
?.In world wide, the series of products of squid processing are mainly refrigerated products, and it is dry that dehydration occurs in cold storage and transportational process
Consumption not only reduces yield rate, but also influences quality.New product is developed using squid palpus out leftover bits and pieces as raw material simultaneously, warp can be improved
Ji benefit, and it is avoided that waste, it is often more important that, these squid palpus out leftover bits and pieces are also extraordinary nutrient source.
Any seasoning that high-volume deep processing is carried out using squid palpus out is not yet found in industry at present, in view of upper
State deficiency, a kind of promotion squid deep processing added value is effectively improved product fishy smell, and mouthfeel is crisp, bullet, neither too hard, nor too soft barbecue taste squid
Barbel 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 barbecue taste 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, refusal hardness
Defect, the present invention are realized by following means:
A kind of barbecue taste 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, streptococcus lactis
0.001 ~ 0.003 part of element, 0.1 ~ 0.3 part of meat flavor, 0.005 ~ 0.015 part of capsanthin, 0.1 ~ 0.3 part of cumin powder, fried squid
8 ~ 12 parts of barbel.
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, 0.002 part of nisin, meat flavour are fragrant
0.2 part of essence, 0.01 part of capsanthin, 0.2 part of cumin powder, fried 10 parts of squid palpus out.
A kind of preparation method for roasting taste 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, nisin, meat flavor, capsanthin, cumin powder are uniformly mixed, and are then continued in spice pot
It 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 barbecue taste 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 2 ~ 3min of blanching will be pre-processed, is pulled 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 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, and under the conditions of frequency is 26 ~ 32kHz, power is 42 ~ 46W
It is ultrasonically treated 8 ~ 14min, 2 ~ 4h is finally pickled under vacuum condition again, it is spare to obtain marinated squid palpus out；
5. fried: marinated squid palpus out clear water is centrifuged after rinsing removes moisture, subsequent frying 3-4min, is cooled to room temperature after oil strain,
It is spare to obtain fried squid palpus out.
Further, 1. the hydrogen peroxide concentration is edible hydrogen peroxide to step, and concentration 2%, the rinsing time is 27
~33min。
Further, 4. the marinated feed liquid temperature is 27 ~ 33 DEG C to step, and the vacuum condition is 60 ~ 80kPa.
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, 0.2 part of cumin essential oil, 0.5 part of beta-cyclodextrin,
50 parts of water mixing stir 6min with constant temperature blender with magnetic force, then stand 45 ~ 55min at room temperature, obtain marinated feed liquid.
Further, the magnetic agitation rotating speed is 1000 ~ 1400r/min.
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, the oil after refining is added three times in 3.75 portions of chilli powders and mixed rapidly
It is even；When oil temperature is down to 100 DEG C or so, 0.15 part of rock sugar, 0.15 part of pericarpium zanthoxyli schinifolii powder, 0.025 part of spiceleaf powder, tsaoko powder is added
0.05 part, 0.04 part of star aniseed powder, 0.05 part of fennel powder mix thoroughly, room temperature stand 2 days.
Further, step (2) sterilising temp is 121 DEG C, sterilization time 25min.
The beneficial effects of the present invention are:
The present invention is compounded when preparing pickling liquid using cumin essential oil joint beta-cyclodextrin, while row magnetic agitation is handled,
Can by pickling liquid in squid palpus out body slow release, ultrasonic in combination be vacuum-treated synergistic effect under, promote the infiltration of pickling liquid
Saturating effect, the later period again using fried processing when, squid palpus out dehydration in process can not only be prevented, occur that mouthfeel is hardened lacks
It falls into, while fishy smell substance substantially reduces.
Specific embodiment
Embodiment 1
A kind of barbecue taste 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 hydrogen peroxide that mass concentration is 2% 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 2.5min, 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
0.05kg, cumin essential oil 0.2kg, beta-cyclodextrin 0.5kg, water 50kg mixing, with constant temperature blender with magnetic force in 1200r/min revolving speed
Lower stirring 6min, then stands 50min at room temperature, obtains marinated feed liquid；
(5) it pickles: 30 DEG C of marinated feed liquids of squid palpus out addition being stirred evenly, and under the conditions of frequency is 29kHz, power is 44W
It is ultrasonically treated 12min, finally the vacuum curing 3h at 70kPa again, it is spare to obtain marinated squid palpus out；
(6) fried: marinated squid palpus out clear water is centrifuged after rinsing removes moisture, subsequent 180 DEG C of deep fat fry 3min, cooling after oil strain
To room temperature, 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；
(8) it seasons: fried squid palpus out 10kg 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, nisin 0.002kg, meat flavor
0.2kg, capsanthin 0.01kg, cumin powder 0.2kg are uniformly mixed, and are then continued in spice pot and are mixed well, obtain seasoning squid palpus out
It is spare；
(9) pack: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, temperature is 121 DEG C, after be transferred to
Cool down in cold water, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of barbecue taste squid palpus out.
Embodiment 2
A kind of barbecue taste 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
It measures the hydrogen peroxide that concentration is 2% and rinses 27min, 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 2min 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
0.05kg, cumin essential oil 0.2kg, beta-cyclodextrin 0.5kg, water 50kg mixing, with constant temperature blender with magnetic force in 1000r/min revolving speed
Lower stirring 6min, then stands 45min at room temperature, obtains marinated feed liquid；
(5) it pickles: 27 DEG C of marinated feed liquids of squid palpus out addition being stirred evenly, and under the conditions of frequency is 26kHz, power is 42W
It is ultrasonically treated 8min, finally the vacuum curing 2h at 60kPa again, it is spare to obtain marinated squid palpus out；
(6) fried: marinated squid palpus out clear water is centrifuged after rinsing removes moisture, subsequent 180 DEG C of deep fat fry 3min, cooling after oil strain
To room temperature, it is spare to obtain fried squid palpus out；
(7) prepare red oil: the proportion meter of kg by weight is cooled to 120 DEG C, is put into 4kg ginger after taking 50kg soybean oil to be heated to 180 DEG C
With 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, after refining
Oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) bis- twigs of the chaste tree chilli peppers of 2.5kg, 0.75kg a new generation chilli are added
It mixes thoroughly in powder and 0.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C or so, rock sugar 0.15kg, pericarpium zanthoxyli schinifolii powder is added
0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature stands 2 days
?；
(8) it seasons: fried squid palpus out 8kg 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, nisin 0.001kg, meat flavor
0.1kg, capsanthin 0.005kg, cumin powder 0.1kg are uniformly mixed, and are then continued in spice pot and are mixed well, obtain seasoning squid palpus out
It is spare；
(9) pack: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, temperature is 121 DEG C, after be transferred to
Cool down in cold water, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of barbecue taste squid palpus out.
Embodiment 3
A kind of barbecue taste 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 hydrogen peroxide that mass concentration is 2% 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 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
0.05kg, cumin essential oil 0.2kg, beta-cyclodextrin 0.5kg, water 50kg mixing, with constant temperature blender with magnetic force in 1400r/min revolving speed
Lower stirring 6min, then stands 55min at room temperature, obtains marinated feed liquid；
(5) it pickles: 33 DEG C of marinated feed liquids of squid palpus out addition being stirred evenly, and under the conditions of frequency is 32kHz, power is 46W
It is ultrasonically treated 14min, finally the vacuum curing 4h at 80kPa again, it is spare to obtain marinated squid palpus out；
(6) fried: marinated squid palpus out clear water is centrifuged after rinsing removes moisture, subsequent 180 DEG C of deep fat fry 4min, cooling after oil strain
To room temperature, 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；
(8) it seasons: fried squid palpus out 12kg being transferred in spice pot, weighs red oil 1kg, white granulated sugar 0.2kg, white pepper by formula
Powder 0.03kg, D-araboascorbic acid sodium 0.04kg, sodium Diacetate 0.06kg, nisin 0.003kg, meat flavor
0.3kg, capsanthin 0.015kg, cumin powder 0.3kg are uniformly mixed, and are then continued in spice pot and are mixed well, obtain seasoning squid palpus out
It is spare；
(9) pack: after aluminum foil bag vacuum packaging, being transferred in high-pressure sterilizing pot the 25min that sterilizes, temperature is 121 DEG C, after be transferred to
Cool down in cold water, packaging bag surface moisture vanning storage is removed after being cooled to room temperature to get a kind of barbecue taste squid palpus out.
Comparative example 1
The preparation method is the same as that of Example 1, only cancels the use of beta-cyclodextrin when preparing pickling liquid.
Comparative example 2
The preparation method is the same as that of Example 1, only cancels the use of cumin essential oil when preparing pickling liquid.
Comparative example 3
The preparation method is the same as that of Example 1, only cancels the use of beta-cyclodextrin and cumin essential oil when preparing pickling liquid.
Comparative example 4
The preparation method is the same as that of Example 1, only cancels the use of magnetic stirring apparatus when preparing pickling liquid.
Comparative example 5
The preparation method is the same as that of Example 1, only cancels the use of beta-cyclodextrin and cumin essential oil when preparing pickling liquid, cancels simultaneously
The use of magnetic stirring apparatus.
Comparative example 6
The preparation method is the same as that of Example 1, only cancels ultrasonic treatment when marinated.
Comparative example 7
The preparation method is the same as that of Example 1, only cancels the use of beta-cyclodextrin and cumin essential oil when preparing pickling liquid, and marinated
When cancel ultrasonic treatment.
Test example
Squid palpus out made from embodiment 1, comparative example 1 ~ 5 is subjected to sensory evaluation scores；To squid made from embodiment 1, comparative example 3,6,7
Barbel carries out texture detection.Sensory evaluation criteria is shown in Table 1.
1 squid palpus out sensory evaluation criteria of table
。
2 each group squid palpus out sensory evaluation scores of table compare
。
According to 2 result of table it is found that the smell scoring of example 1 group is highest in 6 groups, wherein comparative example 1 is marinated in preparation
Cancel the use of beta-cyclodextrin when liquid, comparative example 2 cancels the use of cumin essential oil when preparing pickling liquid, and two groups of smell scorings are equal
It is obvious not as good as embodiment 1, and after comparative example 3 cancels the use of beta-cyclodextrin and cumin essential oil simultaneously, smell scoring is compared to comparison
Example 1 is lower with comparative example 2, it can be seen that, do not use cumin essential oil and beta-cyclodextrin to the gas of squid palpus out when preparing pickling liquid
Taste has adverse effect.After comparative example 4 cancels the use of magnetic stirring apparatus when preparing pickling liquid, find the scoring of its smell also
Decline, but score and be only slightly higher than comparative example 1 and comparative example 2, do not show apparent difference.Comparative example 5 is marinated in preparation
The use for cancelling beta-cyclodextrin and cumin essential oil when liquid, while cancelling the use of magnetic stirring apparatus, smell scoring be in 6 groups most
It is low.It can be seen that only taking magnetic stirring apparatus high-speed stirred when using cumin essential oil and beta-cyclodextrin, work could be cooperateed with
With the lower smell for promoting squid palpus out, improve the fishy smell of squid palpus out.
3 each group squid palpus out texture evaluation comparison of table
。
According to 3 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 3,6, illustrate either marinated in preparation
Cancel the use of beta-cyclodextrin and cumin essential oil when liquid, or cancel the step for being ultrasonically treated in curing process, can all make
Due to cyclic annular Fiber structure it is closer, diameter is thicker, space between cells reduction so that the mouthfeel of squid is always hard.And comparative example 3
It is substantially better than comparative example 7 in " hardness ", " elasticity ", " chewiness ", " deadlocked property ", " cohesion " with the squid palpus out of comparative example 6, by
This is as it can be seen that the mouthfeel decline of squid becomes apparent from, and explanation is gone for when cancelling beta-cyclodextrin, cumin essential oil, ultrasonic treatment simultaneously
The optimal squid palpus out of mouthfeel be unable to do without pickling liquid made of beta-cyclodextrin and cumin essential oil and pickles under ultrasound condition to it
Processing.
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 barbecue taste 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, 0.001 ~ 0.003 part of nisin, 0.1 ~ 0.3 part of meat flavor, 0.005 ~ 0.015 part of capsanthin,
0.1 ~ 0.3 part of cumin powder, fried 8 ~ 12 parts of squid palpus out.
2. barbecue taste 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, 0.002 part of nisin, 0.2 part of meat flavor, 0.01 part of capsanthin, 0.2 part of cumin powder, fried squid palpus out
10 parts.
3. a kind of preparation method of barbecue taste 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, nisin, meat flavor, capsanthin, cumin powder are uniformly mixed, and are then continued in spice pot
It 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 barbecue taste 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: will pre-process squid palpus out boiled water 2 ~ 3min of blanching, 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 pickles: marinated feed liquid is added in squid palpus out and is stirred evenly, and frequency is 26 ~ 32kHz, power is 42 ~ 46W condition
8 ~ 14min of lower ultrasonic treatment finally pickles 2 ~ 4h again, it is spare to obtain marinated squid palpus out under vacuum condition；
(5) fried: marinated squid palpus out clear water is centrifuged after rinsing removes moisture, subsequent frying 3-4min, 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. preparation method according to claim 3, which is characterized in that step (2) sterilising temp is 121 DEG C, sterilizing
Time is 25min.
7. the preparation method according to claim 4, which is characterized in that step (1) hydrogen peroxide concentration is that food-grade is double
Oxygen water, concentration 2%, the rinsing time are 27 ~ 33min.
8. the preparation method according to claim 4, which is characterized in that step (4) the marinated feed liquid temperature is 27 ~ 33
DEG C, the vacuum condition is 60 ~ 80kPa.
9. 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, 0.2 part of cumin essential oil, 0.5 part of beta-cyclodextrin, 50 parts of water mixing, stir 6min with constant temperature blender with magnetic force, then in room temperature
45 ~ 55min of lower standing, obtains marinated feed liquid.
10. preparation method according to claim 9, which is characterized in that the magnetic agitation rotating speed is 1000 ~ 1400r/
min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910446443.6A CN110013008A (en) | 2019-05-27 | 2019-05-27 | A kind of barbecue taste squid palpus out and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910446443.6A CN110013008A (en) | 2019-05-27 | 2019-05-27 | A kind of barbecue taste squid palpus out and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110013008A true CN110013008A (en) | 2019-07-16 |
Family
ID=67194484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910446443.6A Pending CN110013008A (en) | 2019-05-27 | 2019-05-27 | A kind of barbecue taste squid palpus out and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110013008A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401171A (en) * | 2020-11-26 | 2021-02-26 | 广安百业兴食品有限公司 | Making method of flavored squid |
| CN112931807A (en) * | 2021-04-06 | 2021-06-11 | 江苏欣悦海食品科技有限公司 | Processing method of frozen seasoned seafood |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100033643A (en) * | 2008-09-22 | 2010-03-31 | 조남현 | The making methode of whitened peptide from squid collagen |
| CN103478751A (en) * | 2013-09-29 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Method of seasoning grilling mutton chops |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN109123479A (en) * | 2018-09-10 | 2019-01-04 | 福建岳海水产食品有限公司 | A kind of preparation method of sleeve-fish product |
| CN109480224A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of leisure seasoning squid |
-
2019
- 2019-05-27 CN CN201910446443.6A patent/CN110013008A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100033643A (en) * | 2008-09-22 | 2010-03-31 | 조남현 | The making methode of whitened peptide from squid collagen |
| CN103478751A (en) * | 2013-09-29 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Method of seasoning grilling mutton chops |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN109123479A (en) * | 2018-09-10 | 2019-01-04 | 福建岳海水产食品有限公司 | A kind of preparation method of sleeve-fish product |
| CN109480224A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of leisure seasoning squid |
Non-Patent Citations (2)
| Title |
|---|
| 杨桂馥 著: "《杨桂馥食品论文选》", 28 February 2017, 湖北科学技术出版社 * |
| 马永祥 著: "《化学与生活》", 30 November 2017, 山东人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401171A (en) * | 2020-11-26 | 2021-02-26 | 广安百业兴食品有限公司 | Making method of flavored squid |
| CN112931807A (en) * | 2021-04-06 | 2021-06-11 | 江苏欣悦海食品科技有限公司 | Processing method of frozen seasoned seafood |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102871145B (en) | Manufacturing method for spiced beef | |
| CN103263044B (en) | Processing method of convenient ready-to-eat spicy crabs | |
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN101715968A (en) | Lactobacillus fermented beef dry sausage and processing method thereof | |
| CN107874160A (en) | A kind of preparation method for nursing one's health fish | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN109998053A (en) | A kind of fragrant spicy squid palpus out and preparation method thereof | |
| CN102845774A (en) | Multi-taste instant seafood products and preparation method thereof | |
| CN110013008A (en) | A kind of barbecue taste squid palpus out and preparation method thereof | |
| CN102178262B (en) | Method for making barbecued roast beef | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN109998054A (en) | A kind of fragrant spicy squid mouth and preparation method thereof | |
| CN112401171A (en) | Making method of flavored squid | |
| CN1105828A (en) | Western ham and preparation method thereof | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| CN106616446A (en) | Meat product containing silkworm pupa protein and making method of meat product | |
| CN103478758A (en) | Method for manufacturing high-calcium meat balls | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| CN107028100B (en) | Production process of leisure dried pork with flower | |
| CN108208599A (en) | A kind of processing technology of tasty dried beef slices | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN107259419A (en) | A kind of process technology for pickling red shrimp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190716 |