CN112471454A - 一种鱿鱼唐扬的制作方法 - Google Patents
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Abstract
本发明公开了一种鱿鱼唐扬的制作方法。其解决鱿鱼食用时加工步骤繁琐、食用不便的问题。其经过下列工艺步骤：1）鱿鱼的选取与储存；2）解冻；3）去头、去内脏处理；4）切断；5）清洗、沥水；6）打粉；7）摆盘、冷冻；8）检品包装。所述的唐扬粉包括面粉、淀粉、盐、糖、味精、胡椒粉、色素、色拉油和面包糠。本发明的制作方法工艺先进，工序合理，操作性强，适合于工业化生产，制作效率高，制作出的鱿鱼唐扬安全卫生、品质稳定。
Description
技术领域
本发明涉及水产食品制品的制备，尤其是一种鱿鱼唐扬的制作方法。
背景技术
鱿鱼，也称“柔鱼”，在台湾也称为“枪乌贼”。鱿鱼的营养价值很高，富含人体必需的多种氨基酸，且必需氨基酸组成接近全蛋白，是一种营养保健型且风味很好的水产品，每百克干品含有蛋白质66.7克、脂肪7.4克，并含有大量的碳水化合物和钙、磷、磺等无机盐。鲜活鱿鱼中蛋白质含量也高达16%～20%，脂肪含量极低，只有不到1%，因此热量亦低。而鱿鱼的脂肪里含有大量的高度不饱和脂肪酸如EPA、DHA，加上肉中所含的高量牛磺酸，都可有效减少血管壁内所累积的胆固醇，对于预防血管硬化、胆结石的形成都颇具效力。中医认为，鱿鱼有滋阴养胃、补虚润肤的功能。由于鱿鱼常温下保鲜期短，因此食用时加工步骤繁琐，极易造成鱿鱼肉变质，存在着食用不便的问题。
发明内容
为了克服鱿鱼食用时加工步骤繁琐、食用不便的不足，本发明提供一种鱿鱼唐扬的制作方法，该制作方法工艺合理，操作性强，制作效率高；采用该方法制作出的鱼不仅安全卫生、品质稳定，而且风味独特，食用方便。
本发明解决其技术问题所采用的技术方案为：一种鱿鱼唐扬的制作方法，其特征在于：其经过下列工艺步骤：
1）鱿鱼的选取与储存 选取新鲜的鱿鱼为主要原料，入-18℃以下的冷库中储存备用；
2）解冻 将步骤1）得到的鱿鱼原料自然解冻，解冻后鱼体的中心温度控制在-2℃～5℃；
3）去头、去内脏处理 将步骤2）中得到的解冻后的鱿鱼去头并清除吸盘、牙、眼及腹部内脏软骨；
4）切断 将步骤3）得到的处理后的鱿鱼沿鱿鱼眼前部5㎜以内切下腿，嘴周围部位去除，耳和鱼体分割后切段1～1.5㎝，使身子皮朝外切圈；
5）清洗、沥水 将步骤4）得到的切好的鱿鱼圈用流水清洗干净，放在沥水架上沥水10～20分钟，沥干鱿鱼圈表面的水份；
6）打粉 将沥好水份的鱿鱼圈直接打上唐扬粉，打粉率为10%～20%；
7）摆盘、冷冻 将步骤6）得到的打好唐扬粉的鱿鱼圈摆盘后，送入温度为-30℃以下的单冻机中进行速冻处理，冻结后的中心温度控制在-18℃以下；
8）检品包装 将步骤7）得到的速冻后鱿鱼唐扬检验，包装后，通过金属探测器进行金属探测，检测合格后放入-18℃冷库内储存。
所述的唐扬粉包括面粉、淀粉、盐、糖、味精、胡椒粉、色素、色拉油和面包糠。
所述的唐扬粉各组分的重量百分比分别为：面粉45～55%、淀粉15～25%、盐1～3%、糖1～3%、味精0.5～1.5%、胡椒粉0.5～1.5%、色素0.5～1.5%、色拉油2～5%和面包糠15～25%；各组份的重量百分比之和为100%。
所述的唐扬粉各组分的重量百分比分别为：面粉50%、淀粉20%、盐2%、糖2%、味精1%、胡椒粉1%、色素1%、色拉油3%和面包糠20%。
本发明是优选新鲜鱿鱼为原料，将鱿鱼去去头去内脏、切段后后，经清洗、沥水，沾唐扬粉后进行速冻处理，经检验、包装后即成产品。其中，唐扬粉是一种复合调味料，包括面粉、淀粉、盐、糖、味精、胡椒粉、色素、色拉油和面包糠在内的呈味、显色、组织结构的成分，也叫做复配唐扬粉，其对鱿鱼具有祛腥、防腐抑菌的作用，并能保持鱿鱼圈的营养成份不会流失。其速冻处理有效抑制有害微生物生长及使酶钝化，保证了鱿鱼的安全卫生。本发明的制作方法工艺先进，工序合理，操作性强，适合于工业化生产，制作效率高，制作出的鱿鱼唐扬安全卫生、品质稳定。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
一种鱿鱼唐扬的制作方法，其特征在于：其经过下列工艺步骤：
1）鱿鱼的选取与储存 选取新鲜的鱿鱼为主要原料，入-18℃以下的冷库中储存备用；
2）解冻 将步骤1）得到的鱿鱼原料自然解冻，解冻后鱼体的中心温度控制在3℃；
3）去头、去内脏处理 将步骤2）中得到的解冻后的鱿鱼去头并清除吸盘、牙、眼及腹部内脏软骨；
4）切断 将步骤3）得到的处理后的鱿鱼沿鱿鱼眼前部5㎜以内切下腿，嘴周围部位去除，耳和鱼体分割后切段1.5㎝，使身子皮朝外切圈；
5）清洗、沥水 将步骤4）得到的切好的鱿鱼圈用流水清洗干净，放在沥水架上沥水15分钟，沥干鱿鱼圈表面的水份；
6）打粉 将沥好水份的鱿鱼圈直接打上唐扬粉，打粉率为15%；其中，唐扬粉各组分的重量百分比分别为：面粉50%、淀粉20%、盐2%、糖2%、味精1%、胡椒粉1%、色素1%、色拉油3%和面包糠20%；
7）摆盘、冷冻 将步骤6）得到的打好唐扬粉的鱿鱼圈摆盘后，送入温度为-30℃以下的单冻机中进行速冻处理，冻结后的中心温度控制在-18℃以下；
8）检品包装 将步骤7）得到的速冻后鱿鱼唐扬检验，包装后，通过金属探测器进行金属探测，检测合格后放入-18℃冷库内储存。
本发明方法工艺先进，工序合理严格，操作性强，制作效率高；采用该方法制作出的鱼片安全卫生、品质稳定、营养健康、味道鲜醇、风味独特。
实施例2
一种鱿鱼唐扬的制作方法，其特征在于：其经过下列工艺步骤：
1）鱿鱼的选取与储存 选取新鲜的鱿鱼为主要原料，入-18℃以下的冷库中储存备用；
2）解冻 将步骤1）得到的鱿鱼原料自然解冻，解冻后鱼体的中心温度控制在-2℃；
3）去头、去内脏处理 将步骤2）中得到的解冻后的鱿鱼去头并清除吸盘、牙、眼及腹部内脏软骨；
4）切断 将步骤3）得到的处理后的鱿鱼沿鱿鱼眼前部5㎜以内切下腿，嘴周围部位去除，耳和鱼体分割后切段1㎝，使身子皮朝外切圈；
5）清洗、沥水 将步骤4）得到的切好的鱿鱼圈用流水清洗干净，放在沥水架上沥水20分钟，沥干鱿鱼圈表面的水份；
6）打粉 将沥好水份的鱿鱼圈直接打上唐扬粉，打粉率为20%，其中，所述的唐扬粉各组分的重量百分比分别为：面粉45%、淀粉25%、盐1%、糖1%、味精1.5%、胡椒粉0.5%、色素0.5%、色拉油2.5%和面包糠23%；
7）摆盘、冷冻 将步骤6）得到的打好唐扬粉的鱿鱼圈摆盘后，送入温度为-30℃以下的单冻机中进行速冻处理，冻结后的中心温度控制在-18℃以下；
8）检品包装 将步骤7）得到的速冻后鱿鱼唐扬检验，包装后，通过金属探测器进行金属探测，检测合格后放入-18℃冷库内储存。
实施例3
一种鱿鱼唐扬的制作方法，其特征在于：其经过下列工艺步骤：
1）鱿鱼的选取与储存 选取新鲜的鱿鱼为主要原料，入-18℃以下的冷库中储存备用；
2）解冻 将步骤1）得到的鱿鱼原料自然解冻，解冻后鱼体的中心温度控制在5℃；
3）去头、去内脏处理 将步骤2）中得到的解冻后的鱿鱼去头并清除吸盘、牙、眼及腹部内脏软骨；
4）切断 将步骤3）得到的处理后的鱿鱼沿鱿鱼眼前部5㎜以内切下腿，嘴周围部位去除，耳和鱼体分割后切段1.5㎝，使身子皮朝外切圈；
5）清洗、沥水 将步骤4）得到的切好的鱿鱼圈用流水清洗干净，放在沥水架上沥水10分钟，沥干鱿鱼圈表面的水份；
6）打粉 将沥好水份的鱿鱼圈直接打上唐扬粉，打粉率为10%；其中，所述的唐扬粉各组分的重量百分比分别为：面粉55%、淀粉15%、盐3%、糖3%、味精0.5%、胡椒粉1.5%、色素1.5%、色拉油4.5%和面包糠16%；
7）摆盘、冷冻 将步骤6）得到的打好唐扬粉的鱿鱼圈摆盘后，送入温度为-30℃以下的单冻机中进行速冻处理，冻结后的中心温度控制在-18℃以下；
8）检品包装 将步骤7）得到的速冻后鱿鱼唐扬检验，包装后，通过金属探测器进行金属探测，检测合格后放入-18℃冷库内储存。
本发明方法工艺先进，工序合理严格，操作性强，制作效率高；采用该方法制作出的鱼片安全卫生、品质稳定、营养健康、味道鲜醇、风味独特。
Claims (4)
1.一种鱿鱼唐扬的制作方法，其特征在于：其经过下列工艺步骤：
1）鱿鱼的选取与储存 选取新鲜的鱿鱼为主要原料，入-18℃以下的冷库中储存备用；
2）解冻 将步骤1）得到的鱿鱼原料自然解冻，解冻后鱼体的中心温度控制在-2℃～5℃；
3）去头、去内脏处理 将步骤2）中得到的解冻后的鱿鱼去头并清除吸盘、牙、眼及腹部内脏软骨；
4）切断 将步骤3）得到的处理后的鱿鱼沿鱿鱼眼前部5㎜以内切下腿，嘴周围部位去除，耳和鱼体分割后切段1～1.5㎝，使身子皮朝外切圈；
5）清洗、沥水 将步骤4）得到的切好的鱿鱼圈用流水清洗干净，放在沥水架上沥水10～20分钟，沥干鱿鱼圈表面的水份；
6）打粉 将沥好水份的鱿鱼圈直接打上唐扬粉，打粉率为10%～20%；
7）摆盘、冷冻 将步骤6）得到的打好唐扬粉的鱿鱼圈摆盘后，送入温度为-30℃以下的单冻机中进行速冻处理，冻结后的中心温度控制在-18℃以下；
8）检品包装 将步骤7）得到的速冻后鱿鱼唐扬检验，包装后，通过金属探测器进行金属探测，检测合格后放入-18℃冷库内储存。
2.根据权利要求1所述的一种鱿鱼唐扬的制作方法，其特征在于：所述的唐扬粉包括面粉、淀粉、盐、糖、味精、胡椒粉、色素、色拉油和面包糠。
3.根据权利要求1所述的一种鱿鱼唐扬的制作方法，其特征在于：所述的唐扬粉各组分的重量百分比分别为：面粉45～55%、淀粉15～25%、盐1～3%、糖1～3%、味精0.5～1.5%、胡椒粉0.5～1.5%、色素0.5～1.5%、色拉油2～5%和面包糠15～25%；各组份的重量百分比之和为100%。
4.根据权利要求1或3所述的一种鱿鱼唐扬的制作方法，其特征在于：所述的唐扬粉各组分的重量百分比分别为：面粉50%、淀粉20%、盐2%、糖2%、味精1%、胡椒粉1%、色素1%、色拉油3%和面包糠20%。
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