CN114287582A - Processing method of instant squid slices - Google Patents
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Abstract
The invention provides a processing method of instant squid slices, which comprises the following steps: step S1: boiling brine: step S2: cutting; step S3: cleaning and unfreezing; step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot after boiling; step S5: cooling; step S6: and (3) cold soaking: soaking the cooled sliced squid in brine for 8-12 hours; step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 1-3 minutes; step S8: frying: putting the dehydrated squid slices into an oil pan for frying; step S9: stirring materials; step S10: filling; step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization; step S12: washing, drying and warehousing. The invention provides a processing method of instant squid slices with sufficient moisture, tough and elastic mouthfeel and attractive fragrance.
Description
Technical Field
The invention relates to the technical field of food production, and particularly relates to a processing method of instant squid slices.
Background
More than 75% of the weight of the squid is edible part, which is about 20% higher than most of other fishes, the squid has high integral utilization rate and high nutritive value, and has the title of abalone of the poor people since the color, the meat quality and the flavor of the squid are similar to those of abalone. The squid is rich in various proteins and amino acids necessary for human bodies, the protein content of the fresh squid is close to 20 percent, the protein content of the dried squid is as high as 50 percent, in addition, various trace elements such as calcium, iron, phosphorus and the like and vitamins are also contained in the squid, so the anemia can be prevented, and the development of human bones is facilitated; in addition, fatty acid analysis shows that a large amount of taurine, nucleic acid, DHA and the like contained in the squid are greatly helpful for stimulating the sense of smell and taste of human beings, and particularly important for the development of intelligence and vision of children.
Therefore, the squid food has extremely high nutritive value and edible value and is widely used for preparing instant food, but the squid is easy to lose more water during frying when the instant squid slices are prepared, so that the mouth feel is scorched and not enough to be Q-shaped, but the squid cannot be completely fried due to insufficient frying time, the scorched fragrance of seafood is not generated, and the mouth feel of the squid slices is influenced.
Therefore, a processing method of instant squid slices with sufficient water, tough and elastic mouthfeel and attractive fragrance needs to be researched.
Disclosure of Invention
The invention aims to provide a processing method of instant squid slices with sufficient water, tough and elastic mouthfeel and attractive fragrance.
The technical purpose of the invention is realized by the following technical scheme:
a processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then putting the marinade into a pot to be decocted into marinade;
step S2: and (3) cutting: firstly, the big tail of the frozen squid is uncut by a machine, and then sliced squid is prepared by manual cutting;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot after boiling;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 5-10 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 20-30 seconds;
step S6: and (3) cold soaking: soaking the cooled sliced squid in brine for 8-12 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 1-3 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan for frying;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
As a further improvement of the invention, the halogen material in the step S1 comprises the following components and proportions by weight: 1000 parts of water, 25-30 parts of salt, 20-25 parts of monosodium glutamate, 5-8 parts of spices and 1-3 parts of karaya gum.
As a further improvement of the invention, the bamboo paper also comprises 5 to 8 parts of beta-caryophyllenol by weight.
As a further improvement of the invention, the rosin also comprises 1-5 parts of pentaerythritol ester by weight.
As a further improvement of the invention, the step S2 comprises the specific steps of firstly adopting a machine to perform the cutting of the large tail of the frozen squid to the thickness of 0.3-0.4 cm, and then adopting manual cutting to obtain the squid slices with the length of 1.5-2 cm and the width of 1-3 cm.
As a further improvement of the invention, the blanching time in the step S4 is that the squid slices are taken out of the pot immediately after being boiled in the pot for 15-20 seconds.
As a further improvement of the invention, the marinade of the step S6 is the marinade which is cooled to 5-10 ℃ in advance.
As a further improvement of the invention, the oil temperature in step S8 is 155-160 ℃, and the frying time is 17-22 seconds.
As a further improvement of the invention, the step S4 contains 1000 parts of water and 3-5 parts of salt by weight.
The invention has the beneficial effects that:
1. the processing method of the instant squid slices adopts the technologies of blanching, cold soaking and frying, wherein the blanching time is only 15-20 seconds, the meat quality of the squid is guaranteed to be fresh, tender and elastic, the self-bright color of the squid is well kept, the cold soaking marinating technology is adopted, the water in the squid is well locked, and the squid slices with sufficient water, tough and elastic mouthfeel and attractive fragrance are prepared by combining the subsequent frying technology.
2. The karaya gum is added into the marinade in the processing method of the instant squid slices, the squid is blanched in water containing salt, tiny pores are formed in squid meat, the pickling and tasty degree of the marinade can be improved, and the karaya gum enters the tiny pores to enable the inner part of the squid to form a thicker protein gel layer, so that the water loss of the squid in the subsequent frying process is reduced, and the meat elasticity of the fried squid is improved.
3. The beta-caryophyllenol is also added into the marinade in the processing method of the instant squid slices, and can improve the further extension and folding of the proteins of the squid slices, improve the complexity of a net-shaped connecting structure of the proteins in the squid slices, improve the meat compactness of the squid slices and improve the Q elasticity of the squid slices.
4. According to the processing method of the instant squid slices, the hydrophilic groups of the rosin pentaerythritol ester in the marinade can interact with the hydrophilic groups of the proteins in the squid meat, a layer of tight protective film is formed on the surface of the squid meat, the damage effect of peroxy groups in oil on squid proteins can be reduced when the squid is fried, the probability that grease permeates into the interior of the squid is also reduced, the maintenance of the internal water of the fried squid slices is ensured, and the prepared squid slices are sufficient in water and tough and elastic in taste.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
First, an embodiment
Example 1
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 25 parts of salt, 20 parts of monosodium glutamate, 5 parts of spices, 1 part of karaya gum, 5 parts of beta-caryophyllenol and 1 part of rosin pentaerythritol ester;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.3 cm in thickness, and then is manually cut into squid slices with the length of 1.5 cm and the width of 1 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot immediately after boiling for 15 seconds;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 5 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 20 seconds;
step S6: and (3) cold soaking: cooling the marinade to 5 ℃ in advance, placing the cooled sliced squid in the brine for soaking for 8 hours, wherein the soaked sliced squid is not easy to acidify and deteriorate under the condition that the marinade is cooled in advance;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 1 minute;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 17 seconds at the temperature of 155 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 3 parts by weight of salt.
Example 2
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 30 parts of salt, 25 parts of monosodium glutamate, 8 parts of spice, 3 parts of karaya gum, 8 parts of beta-caryophyllenol and 5 parts of rosin pentaerythritol ester;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.4 cm in thickness, and then is manually cut into squid slices with the length of 2 cm and the width of 3 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot immediately after boiling for 20 seconds;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 10 seconds, fishing out and placing in another clear water bucket for secondary cooling for 30 seconds;
step S6: and (3) cold soaking: cooling the marinade to 10 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 12 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 3 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 22 seconds at 160 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 5 parts by weight of salt.
Example 3
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate, 6 parts of spices, 2 parts of karaya gum, 7 parts of beta-caryophyllenol and 3 parts of rosin pentaerythritol ester;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, boiling for 180 seconds, and immediately taking out of the pot;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 4 parts by weight of salt.
Example 4
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate, 6 parts of spices, 7 parts of beta-caryophyllenol and 3 parts of rosin pentaerythritol ester;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, boiling for 180 seconds, and immediately taking out of the pot;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 4 parts by weight of salt.
Example 5
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate, 6 parts of spices, 2 parts of karaya gum and 3 parts of rosin pentaerythritol ester;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, boiling for 180 seconds, and immediately taking out of the pot;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 4 parts by weight of salt.
Example 6
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate, 6 parts of spices, 2 parts of karaya gum and 7 parts of beta-caryophyllenol;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, boiling for 180 seconds, and immediately taking out of the pot;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 4 parts by weight of salt.
Example 7
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate and 6 parts of spices;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, boiling for 180 seconds, and immediately taking out of the pot;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
In a further improvement of the present invention, the step S4 includes 1000 parts by weight of water and 4 parts by weight of salt.
Example 8
A processing method of instant squid slices comprises the following steps:
step S1: boiling brine: boiling water, and then cooking the marinade in a pot to prepare marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 28 parts of salt, 22 parts of monosodium glutamate and 6 parts of spices;
step S2: and (3) cutting: firstly, the frozen squid big tail is subjected to the cutting by a machine to be 0.35 cm in thickness, and then is manually cut into squid slices with the length of 1.6 cm and the width of 2 cm;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling clear water, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot immediately after boiling for 180 seconds;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 8 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 25 seconds;
step S6: and (3) cold soaking: cooling the marinade to 8 ℃ in advance, and placing the cooled squid slices in the brine for soaking for 10 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 2 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan, and frying for 20 seconds at 158 ℃;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
The sensory evaluation method comprises the following steps: the sensory evaluation is composed of 10 persons subjected to professional sensory training, wherein 5 men and 5 women are scored according to the scoring standard in the table 1 when the age is 20-50 years, all persons are scored, the average value is recorded, and the total score is 100.
TABLE 1 comprehensive sensory evaluation chart of instant squid slices
Sensory evaluation and measurement are carried out on the instant squid slices of the examples 1 to 8, and the data results shown in the following table 2 are obtained:
TABLE 2 sensory evaluation test results for the respective samples
The principles and embodiments of the present invention are explained herein using specific examples, which are set forth only to help understand the method and its core ideas of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (9)
1. The processing method of the instant squid slices is characterized by comprising the following steps:
step S1: boiling brine: boiling water, and then putting the marinade into a pot to be decocted into marinade;
step S2: and (3) cutting: firstly, the big tail of the frozen squid is uncut by a machine, and then sliced squid is prepared by manual cutting;
step S3: cleaning and unfreezing: rinsing the cut squid slices with clear water and completely thawing;
step S4: blanching: boiling water containing salt, putting the cleaned and unfrozen squid slices into a pot, and taking the squid slices out of the pot after boiling;
step S5: and (3) cooling: immediately placing the blanched squid slices in a clear water bucket for cooling for 5-10 seconds, fishing out the squid slices and placing the squid slices in another clear water bucket for secondary cooling for 20-30 seconds;
step S6: and (3) cold soaking: soaking the cooled sliced squid in brine for 8-12 hours;
step S7: and (3) dehydrating: placing the sliced squid into a centrifugal dehydrator to dehydrate for 1-3 minutes;
step S8: frying: putting the dehydrated squid slices into an oil pan for frying;
step S9: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings with the sliced squid, and discharging;
step S10: filling: filling the squid slices mixed with the material into a packaging bag, and vacuumizing and sealing;
step S11: high-temperature sterilization: placing the squid slices subjected to vacuum pumping and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S12: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
2. The processing method of instant squid slices as claimed in claim 1, wherein the marinade in the step S1 comprises the following components and proportions by weight: 1000 parts of water, 25-30 parts of salt, 20-25 parts of monosodium glutamate, 5-8 parts of spices and 1-3 parts of karaya gum.
3. The processing method of the instant squid slices as claimed in claim 2, characterized in that the processing method further comprises 5-8 parts by weight of beta-caryophyllenol.
4. The processing method of the instant squid slices as claimed in claim 3, characterized in that the processing method further comprises 1-5 parts by weight of rosin pentaerythritol ester.
5. The processing method of instant squid slices as claimed in claim 1, wherein the step S2 comprises the steps of first using a machine to chop the big tail of the frozen squid to a thickness of 0.3-0.4 cm, and then using a manual knife to make the squid slices with a length of 1.5-2 cm and a width of 1-3 cm.
6. The processing method of instant squid slices as claimed in claim 1, wherein the blanching time in the step S4 is 15-20 seconds after the squid slices are boiled in the pot and then are taken out of the pot.
7. The processing method of instant squid slices as claimed in claim 1, wherein the marinade of step S6 is pre-cooled to 5-10 ℃.
8. The processing method of instant squid slices as claimed in claim 1, wherein the oil temperature in step S8 is 155-.
9. The processing method of instant squid slices as claimed in claim 1, wherein the step S4 comprises 1000 parts of water and 3-5 parts of salt by weight.
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| CN202210069881.7A Pending CN114287582A (en) | 2022-01-21 | 2022-01-21 | Processing method of instant squid slices |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259424A (en) * | 2017-07-13 | 2017-10-20 | 诸城市东方食品有限公司 | A kind of cumin local flavor squid steak and preparation method thereof |
| CN109998053A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid palpus out and preparation method thereof |
| 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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2022
- 2022-01-21 CN CN202210069881.7A patent/CN114287582A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259424A (en) * | 2017-07-13 | 2017-10-20 | 诸城市东方食品有限公司 | A kind of cumin local flavor squid steak and preparation method thereof |
| CN109998053A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid palpus out and preparation method thereof |
| 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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