CN114698662A - Squid-flavored dough and making method thereof, squid crisp meat and application - Google Patents
Squid-flavored dough and making method thereof, squid crisp meat and application Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention provides squid-flavored dough and a preparation method thereof, squid-flavored meat and application, and relates to the technical field of food processing; wherein, the squid flavor dough comprises the following components: squid skin, squid skin juice, flour and auxiliary materials; the mass ratio of the squid skin to the flour is 1: 1 to 4.5. The invention solves the technical problems of more complex manufacturing process, larger oil smoke pollution, poor taste and higher grease of the prior squid crisp meat, achieves the technical effects of simple manufacturing of the squid crisp meat, no oil smoke pollution, good color and luster, crisp and chewy product, pleasant baking aroma of the squid flavor, meat taste and low fat and low oil.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to squid-flavored dough and a making method thereof, squid crispy meat and application.
Background
Squid (Squid), also called Squid or Squid, is a marine mollusk of the order decacarpiformes of the order cephalopoda, with a conical body, mostly white, with pale brown spots, a large head, a long trunk, a triangular whole, two gills in the body as respiratory organs, 10 touch feet, often moving in the upper middle of the shallow sea. Compared with cuttlefish, the squid does not have hard bones in vivo, has the advantages of fresh and tender meat quality and rapid growth, and is an important aquatic product consumption product.
The major squid varieties in the market of China comprise Argentina squid (Illex argentinus), Peruvian squid (Dosidicus gigas), Pacific ocean squid (Todarodes pacificus), New Zealand squid (Nototodaras sloani) and the like. The squid is one of the marine products with the most development potential in the world at present, and the fishing amount is about 30 ten thousand tons in recent years in China, so that the squid is an important ocean economic animal in China.
The squid skin protein content is rich, and the squid skin protein contains various vitamins, mineral elements and amino acids, wherein the essential amino acids except tryptophan account for 30.97 percent of the total amino acids; meanwhile, the squid skin also contains rich fatty acid, wherein the content of DHA is up to 35%, and the squid skin has higher development value and utilization prospect.
At present, the traditional crispy meat product made of squid skin not only has complex making process and great oil fume pollution, but also has poor taste and high grease content.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide squid-flavored dough which has unique squid flavor and mouthfeel and can be used for processing various foods.
The invention also aims to provide a method for making the squid-flavored dough, which has simple process and easy operation.
The invention also aims to provide the squid crisp meat which has the characteristics of good color, crisp and chewy taste, meat mouthfeel, low fat and low oil.
The fourth purpose of the invention is to provide application of the squid crisp meat.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
in a first aspect, the squid-flavored dough comprises the following components:
squid skin, squid skin juice, flour and auxiliary materials;
wherein the mass ratio of the squid skin to the flour is 1: 1 to 4.5.
Further, the weight ratio of the squid skin juice to the squid skin is 0.5-1.5: 1, preferably 1: 1.
further, the flour comprises wheat flour;
preferably, the mass ratio of the squid skin to the flour is 1: 4.5.
further, the auxiliary materials comprise a first auxiliary material and a second auxiliary material;
preferably, the first auxiliary material comprises a pigment;
preferably, the pigment comprises red rice flour;
preferably, the second auxiliary material comprises at least one of common salt, white granulated sugar and garlic powder.
In a second aspect, a method for making a squid-flavored dough comprises the following steps:
mixing the squid skin, the squid skin juice, the flour and the auxiliary materials, and kneading to obtain the squid flavor dough.
Further, the manufacturing method comprises the following steps:
A. cooking the squid skin to obtain squid skin juice and cooked squid skin, and freezing the cooked squid skin to obtain frozen squid skin;
B. crushing the frozen squid skin to obtain squid skin powder;
C. mixing the squid skin powder, the squid skin juice, flour and a first auxiliary material to obtain squid dough;
D. mixing the sleeve-fish dough with a second auxiliary material, and kneading to obtain sleeve-fish flavor dough.
In a third aspect, the squid crisp meat is mainly prepared by baking any one of the squid flavor dough.
Further, the baking temperature is 120-150 ℃, and the baking time is 5-11 min.
Further, the baking temperature is 130 ℃, and the baking time is 7 min.
In a fourth aspect, the application of the squid crisp meat in food preparation is provided.
Compared with the prior art, the invention has at least the following beneficial effects:
the squid flavor dough provided by the invention comprises components of squid skin, squid skin juice, flour and auxiliary materials, wherein the mass ratio of the squid skin to the flour is 1: 1 to 4.5; the special components and the proportion thereof endow the squid flavor dough with unique squid flavor and taste, and can be used for processing various foods.
The method for making the squid-flavored dough provided by the invention is simple in process and easy to operate.
The squid crisp meat provided by the invention is mainly prepared by roasting squid flavor dough, so that the squid crisp meat has good color and luster, crisp and chewy taste and pleasant roasting fragrance of squid flavor, has the characteristics of meat taste and low fat and oil, and is simple in roasting method, easy to operate and free of oil smoke pollution.
The application of the squid crisp meat provided by the invention in food preparation can enable the food to have better flavor, mouthfeel and quality.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a production flow chart of the squid crisp meat provided by an embodiment of the invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to a first aspect of the present invention, there is provided a squid flavored dough comprising the following components:
squid skin, squid skin juice, flour and auxiliary materials;
wherein the mass ratio of the squid skin to the flour is 1: 1 to 4.5, in a typical but non-limiting mass ratio of, for example, 1: 1. 1: 1.5, 1: 2. 1: 2.5, 1: 3. 1: 3.5, 1: 4. 1: 4.5.
the special components and the proportion thereof endow the squid flavor dough with unique squid flavor and mouthfeel, and can be used for processing various foods.
In a preferred embodiment, the ratio by mass of the squid skin juice to the squid skin of the present invention may be 0.5 to 1.5: 1, in a typical but non-limiting mass ratio of, for example, 0.5: 1. 0.8: 1. 1: 1. 1.2: 1. 1.4: 1. 1.5: 1, preferably 1: 1.
in the invention, the mass ratio of the squid skin juice to the squid skin is in the range, so that the squid dough product has unique squid flavor and taste and is rich in nutrition.
In a preferred embodiment, the squid skin of the present invention includes, but is not limited to, a pulverized squid skin.
The squid skin powder obtained after the squid skin is crushed can fully interact with the squid skin juice, the flour and the auxiliary materials to improve the taste and the flavor of the squid dough product.
In the invention, the squid skin is crushed and then sieved by a 200-mesh sieve to obtain the squid skin powder, which can obtain better action effect with other raw materials, so that the taste and flavor effect of the squid dough product are better, and the effect cannot be achieved when the mesh number is too high or too low.
In a preferred embodiment, the flour of the present invention includes, but is not limited to, wheat flour; the mass ratio of the squid skin to the flour is 1: 4.5. the weight ratio of the squid skin to the flour selected by the invention can further improve the color, crispness, chewiness and taste of the squid product, and further reduce the oil content of the squid product.
In a preferred embodiment, the adjuvant of the present invention comprises a first adjuvant and a second adjuvant.
The first auxiliary material of the invention includes but is not limited to pigment, wherein, the pigment includes but is not limited to red rice powder; wherein, the red koji powder may be added in an amount of 0.5 to 0.9 wt% based on the total mass of the squid skin and the flour, and a typical but non-limiting amount thereof is, for example, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, and further may preferably be 0.7 wt%.
The second auxiliary material of the invention comprises but is not limited to at least one of salt, white granulated sugar and garlic powder; wherein the amount of the salt added may be 0.6-1.0 wt% based on the total mass of the squid skin, the squid skin juice, the flour and the first auxiliary material, and typical but non-limiting amounts thereof are, for example, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, and further preferably 0.8 wt%; the amount of white granulated sugar added may be 1 to 6 wt% based on the total mass of the squid skin, the squid skin juice, the flour and the first auxiliary material, and a typical but non-limiting amount thereof is, for example, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, and further preferably 3 wt%; the garlic powder may be added in an amount of 1 to 5 wt%, based on the total mass of the squid skin, the squid skin juice, the flour, and the first auxiliary material, and a typical but non-limiting amount thereof is, for example, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, and may be further preferably 3 wt%.
The auxiliary materials and the dosage thereof are favorable for improving the taste and the flavor of the squid dough product.
According to a second aspect of the present invention, there is provided a method for making a squid-flavored dough, comprising the steps of:
mixing the squid skin, the squid skin juice, the flour and the auxiliary materials, and kneading to obtain the squid flavor dough.
The preparation method of the squid-flavored dough provided by the invention is simple in process and easy to operate.
In a preferred embodiment, the manufacturing method of the present invention comprises the steps of:
A. cooking the squid skin to obtain squid skin juice and cooked squid skin, and freezing the cooked squid skin to obtain frozen squid skin;
B. crushing the frozen squid skin obtained in the step A to obtain squid skin powder;
C. mixing the squid skin powder, the squid skin juice, the flour and the first auxiliary material to obtain squid dough;
D. and C, mixing the squid dough obtained in the step C with a second auxiliary material, and kneading to obtain the squid flavor dough.
The preparation method of the invention has simple process and easy operation, and the squid dough product obtained by the preparation method has the characteristics of meat taste, low fat and low oil.
According to a third aspect of the invention, a squid crisp meat is provided, which is mainly prepared by baking the squid flavor dough.
The squid crispy meat provided by the invention has the characteristics of good color, crispness, chewiness, meat taste, low fat and low oil, and no oil smoke pollution.
In a preferred embodiment, the temperature of the baking of the invention is 120-150 ℃, and typical but non-limiting temperatures are 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 145 ℃, 150 ℃; the baking time is 5-11 min, and typical but non-limiting time is 5min, 6min, 7min, 8min, 9min, 10min, 11 min.
According to the invention, through specific raw materials and the dosage proportion thereof, and specific baking conditions and synergistic effect, the squid crisp meat has good color and luster, crisp and chewy taste and pleasant baking aroma of squid flavor, and has the characteristics of meat taste, low fat and low oil.
In a preferred embodiment, the baking temperature can be 130 ℃, and the baking time is 7min, so that the color, crispness and mouthfeel of the squid crisp meat can be further improved.
In a preferred embodiment, the squid-flavored dough of the invention is shaped and then baked to obtain squid-crispy meat; wherein, the mode of stereotyping includes but not limited to utilizing the mould to finalize the design, is favorable to the promotion of product shape and quality, utilizes the mould to finalize the design, and is simple and convenient.
A typical squid crisp meat preparation method is shown in figure 1, and comprises the following steps:
s1: processing sleeve-fish skin and preparing sleeve-fish dough:
removing impurities from the squid skin, heating, cooking, cutting into small pieces, freezing, and collecting juice generated in the cooking process to obtain squid skin juice; after the squid skin is completely frozen (frozen), crushing the squid skin into powder to obtain squid skin powder;
weighing and mixing the squid skin powder, the wheat flour and the red yeast powder in proportion, adding squid skin juice generated in the process of curing the squid skin in proportion, and stirring and mixing to obtain squid dough;
s2: seasoning and baking the squid crisp meat:
mixing the squid dough obtained in the step S1 with salt, white granulated sugar and garlic powder according to a ratio for seasoning, mixing colors, and kneading dough to obtain squid-flavored dough;
and shaping the squid-flavored dough through a mold and then baking to obtain the squid crisp meat.
The preparation method of the squid crisp meat provided by the invention has the advantages that the process is simple, the operation is easy, no oil fume pollution is caused, and the obtained squid crisp meat is good in color and luster, crisp and chewy, has pleasant baking aroma of squid flavor, and also has the characteristics of meat taste and low fat and low oil.
According to the fourth aspect of the invention, the application of the squid crisp meat in food preparation is provided, so that the food has better flavor, mouthfeel and quality.
The invention is further illustrated by the following examples. The materials in the examples are prepared according to known methods or are directly commercially available, unless otherwise specified.
Example 1
A preparation method of squid crisp meat comprises the following steps:
processing sleeve-fish skin and preparing sleeve-fish dough:
washing the frozen squid skin with clear water to remove impurities, heating and curing, cutting into small pieces, freezing in a refrigerator, and collecting juice generated in the curing process to obtain squid skin juice; after the squid skin is completely frozen and hardened, putting the squid skin into a food processor to be crushed into powder, and sieving the powder by a 200-mesh sieve to obtain squid skin powder;
mixing 100g of squid skin powder and 100g of wheat flour, adding 0.7 wt% of red koji powder, mixing, adding 100g of squid skin juice generated in the process of cooking squid skin, and stirring to mix to obtain a primarily prepared squid dough;
the seasoning and baking process of the squid crisp meat comprises the following steps:
adding 0.8 wt% of salt, 3 wt% of white granulated sugar and 3 wt% of garlic powder into the squid dough for seasoning, and then putting the squid dough into a frame of an automatic dough mixer to complete a dough kneading process to obtain a tough squid flavor dough;
and (3) rolling the squid flavor dough, shaping by a mould, placing on oiled paper fully coated with edible oil, then placing in an oven, and baking for 5min at the temperature of 140 ℃ from the upper layer to the lower layer to obtain the squid crispy meat.
Example 2
The present example is different from example 1 in that the squid skin powder and wheat flour in the present example are mixed at a mass ratio of 1: 2, mixing 100g of squid skin powder and 200g of wheat flour; in addition, in the embodiment, the baking temperature is 140 ℃, and the baking time is 7 min; the rest of the process was the same as in example 1 to obtain squid meat crisp.
Example 3
The present example is different from example 1 in that the squid skin powder and wheat flour in the present example are mixed at a mass ratio of 1: 3, mixing 100g of squid skin powder and 300g of wheat flour; in addition, in the embodiment, the baking temperature is 120 ℃, and the baking time is 5 min; the rest is the same as the example 1, and the squid crisp meat is obtained.
Example 4
The present example is different from example 1 in that the squid skin powder and wheat flour in the present example are mixed at a mass ratio of 1: 4.5, mixing 100g of squid skin powder and 450g of wheat flour; in addition, in the embodiment, the baking temperature is 140 ℃, and the baking time is 9 min; the rest of the process was the same as in example 1 to obtain squid meat crisp.
Example 5
The difference between this example and example 4 is that the baking temperature in this example is 120 ℃, the baking time is 7min, and the rest is the same as example 4, so as to obtain the squid crisp meat.
Example 6
The difference between this example and example 4 is that the cooking temperature in this example is 150 ℃, the cooking time is 9min, and the squid crisp meat is obtained in the same way as in example 4.
Example 7
The present example is different from example 4 in that the ratio of squid skin powder and wheat flour mixed in the present comparative example is 1: 1, mixing 100g of squid skin powder and 100g of wheat flour; roasting for 9min, and the rest is the same as in example 4 to obtain the squid crisp meat.
Example 8
The present example is different from example 4 in that the ratio of squid skin powder and wheat flour mixed in the present comparative example is 1: 2, mixing 100g of squid skin powder and 200g of wheat flour; the baking temperature is 130 ℃; baking for 9 min; the rest is the same as the example 4, and the squid crisp meat is obtained.
Test example 1
The squid crisp meat provided in examples 1 to 8 was tested as follows:
TGA full texture: the TGA full texture adopts a TA/2 columnar probe, the testing conditions are that the speed before testing is 1.00mm/s, the testing speed is 2.00mm/s, the speed after testing is 5.00mm/s, each testing condition is tested for 3 times, and the average value is calculated;
the texture parameters include hardness, elasticity, chewiness, viscosity and the like, and the hardness and chewiness are mainly used as measurement indexes in the test.
And (3) oil content testing:
the oil content is determined by Soxhlet extraction of fat from food in GB 5009.6-2016.
And (3) testing the chromaticity:
the determination of L, a, b values was performed using a portable colorimeter.
Sensory evaluation:
the color, crispness and flavor were evaluated according to the sensory criteria of table 1, and 3-5 food-related professionals were asked to perform sensory evaluation of each index, respectively.
TABLE 1
The results of the above tests are shown in Table 2.
TABLE 2
As can be seen from table 2, the squid crisp meat provided by the invention has good color, crispness, chewiness and pleasant squid flavor baking aroma through specific raw materials, dosage ratio thereof, specific baking conditions and synergistic effect, and has the characteristics of meat taste, low fat and low oil.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The squid-flavored dough is characterized by comprising the following components:
squid skin, squid skin juice, flour and auxiliary materials;
wherein the mass ratio of the squid skin to the flour is 1: 1 to 4.5.
2. The squid-flavored dough as claimed in claim 1, wherein the mass ratio of the squid skin juice to the squid skin is 0.5-1.5: 1, preferably 1: 1.
3. a squid-flavored dough as claimed in claim 1 or 2, wherein said flour comprises wheat flour;
preferably, the mass ratio of the squid skin to the flour is 1: 4.5.
4. the squid-flavored dough of claim 1 or 2, wherein the auxiliary materials comprise a first auxiliary material and a second auxiliary material;
preferably, the first auxiliary material comprises a pigment;
preferably, the pigment comprises red rice flour;
preferably, the second auxiliary material comprises at least one of common salt, white granulated sugar and garlic powder.
5. A method of making a squid-flavored dough as claimed in any of claims 1 to 4, comprising the steps of:
mixing the squid skin, squid skin juice, flour and auxiliary materials, and kneading to obtain the squid flavor dough.
6. The method of manufacturing of claim 5, comprising the steps of:
A. cooking the squid skin to obtain squid skin juice and cooked squid skin, and freezing the cooked squid skin to obtain frozen squid skin;
B. crushing the frozen squid skin to obtain squid skin powder;
C. mixing the squid skin powder, the squid skin juice, flour and a first auxiliary material to obtain squid dough;
D. mixing the sleeve-fish dough with a second auxiliary material, and kneading to obtain sleeve-fish flavor dough.
7. A squid crisp meat characterized in that it is mainly prepared by baking a squid-flavored dough according to any one of claims 1 to 4.
8. The squid crisp meat according to claim 7, wherein the baking temperature is 120-150 ℃, and the baking time is 5-11 min.
9. The squid crisp meat according to claim 8, wherein the baking temperature is 130 ℃ and the baking time is 7 min.
10. Use of a squid crisp meat according to any of claims 7 to 9 in the preparation of a food product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210463552.0A CN114698662A (en) | 2022-04-28 | 2022-04-28 | Squid-flavored dough and making method thereof, squid crisp meat and application |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004041086A (en) * | 2002-07-11 | 2004-02-12 | Kaneshime Matsuda Suisan Kk | Seasoned pack of squid processed food product |
| JP2004222675A (en) * | 2003-01-27 | 2004-08-12 | G Factory:Kk | Broiled cuttlefish, machine for broiling cuttlefish and method for producing broiled cuttlefish |
| CN102228190A (en) * | 2011-05-21 | 2011-11-02 | 朱一军 | Method for preparing shiitake noodles |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN103918748A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Nutritive squid-potato cake |
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- 2022-04-28 CN CN202210463552.0A patent/CN114698662A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004041086A (en) * | 2002-07-11 | 2004-02-12 | Kaneshime Matsuda Suisan Kk | Seasoned pack of squid processed food product |
| JP2004222675A (en) * | 2003-01-27 | 2004-08-12 | G Factory:Kk | Broiled cuttlefish, machine for broiling cuttlefish and method for producing broiled cuttlefish |
| CN102228190A (en) * | 2011-05-21 | 2011-11-02 | 朱一军 | Method for preparing shiitake noodles |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN103918748A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Nutritive squid-potato cake |
Non-Patent Citations (1)
| Title |
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| 刘玉田 等: "《淀粉类食品新工艺与新配方》", 山东科学技术出版社 * |
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Application publication date: 20220705 |