CN116671609A - A kind of imitation squid tube and its manufacturing process - Google Patents

Abstract

The invention provides a squid-like barrel and a manufacturing process thereof, and relates to the technical field of foods. A manufacturing process of a squid-like barrel comprises the following steps: chopping fish or minced fillet, adding phosphate, protein and starch, continuously chopping, adding seasonings, and discharging to obtain slurry; shaping the slurry into sleeve-fish shape, then aging in hot water, taking out, cooling, and quick freezing to obtain the final product. The manufacturing process of the squid-like tube has the advantages of simple process, low production cost, convenience in manufacturing the squid-like tube with uniform specification, capability of enhancing the controllability of the product cost and the stability of the market, capability of reducing the raw material pressure and the cost, and economy.

Description

A kind of imitation squid tube and its manufacturing process

technical field

The invention relates to the technical field of food, in particular to an imitation squid tube and a manufacturing process thereof.

Background technique

The squid tubes used in the current production of squid in my country are all made of real squid bodies through a series of tedious processes such as peeling, cooking, cleaning, cleaning, seasoning, and drying. The production process requires a lot of labor.

However, in recent years, with the increase of domestic squid larvae manufacturers and the decrease of marine squid resources, the raw materials suitable for making squid larvae are scarce and have different sizes. Moreover, with the scarcity of raw materials, the price of raw materials has been rising year by year, and due to the scarcity of raw materials and high prices, some squid larvae production enterprises are under great pressure and forced to transform or stop production.

Therefore, need to provide a kind of imitation squid tube that can reduce raw material pressure and cost.

Contents of the invention

The purpose of the present invention is to provide a manufacturing process of imitation squid tube, which is simple in process, low in production cost, convenient to manufacture imitation squid tube of uniform specification, and can enhance the controllability of product cost and the stability of the market.

Another object of the present invention is to provide an imitation squid tube, which can reduce the pressure and cost of raw materials and is more economical.

The present invention solves its technical problems by adopting the following technical solutions.

The present invention proposes a kind of manufacturing process of imitation squid cylinder, comprises the following steps:

Chopping and mixing the fish meat or surimi, adding phosphate, protein and starch to continue chopping, adding seasonings, and discharging to obtain a slurry;

The slurry is shaped into a squid tube, then put into hot water to mature, taken out to cool, and quick-frozen to obtain the finished product.

The present invention proposes an imitation squid tube, which is prepared by the manufacturing process of the above-mentioned imitation squid tube.

The present invention has at least the following beneficial effects:

In the present invention, fish meat or surimi is used as the raw material. Compared with the squid itself, the source of the raw material is wider and the required cost is lower, which is beneficial to reduce the production cost of the imitation squid cylinder. The fibrous tissue of the fish meat can be destroyed by chopping, creating good conditions for the full dissolution of the salt-soluble protein, and then adding phosphate, protein and starch, and the phosphate can promote the further development of the salt-soluble protein mainly composed of myosin in the fish meat Dissolution, starch and protein can improve the elasticity of the product, and then add seasoning and stir evenly. After the above operations, the fish meat becomes a sol. Specifically, actomyosin is intertwined with fibrous huge molecules, thus showing a strong non-Newtonian Viscous, forming an elastic gel, which can increase the structure of the product. The slurry is formed into a squid tube shape, which is a hollow cone, and then added to hot water for curing. Through heating, actomyosin is under the action of heat, and the inter-molecular entanglement state (bridging effect) is fixed to form a three-dimensional The net structure, water is closed in the mesh and cannot flow to produce elasticity, and the finished product is obtained.

The imitation squid tube prepared by the above method is round and full in shape, moderate in hardness and softness, can reduce the pressure and cost of raw squid larvae, save production costs, enhance the controllability of product costs and market stability, and can standardize, Standardized production makes the size of the obtained imitation squid tubes consistent, which is conducive to improving the production technology level, efficiency and economic benefits. At the same time, it is convenient to eat, nutritious and hygienic.

Description of drawings

Fig. 1 is the process flow diagram of making imitation squid cylinder that the embodiment of the present invention provides;

Fig. 2 is a schematic structural view of the imitation squid cylinder provided by the embodiment of the present invention.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Those who do not indicate the specific conditions in the examples are carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used were not indicated by the manufacturer, and they were all conventional products that could be purchased from the market.

It should be noted that, in the case of no conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. Hereinafter, the present invention will be described in detail with reference to specific examples.

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

Chop and mix the fish meat or surimi, add phosphate, protein and starch to continue chopping, then add seasoning, the total time for chopping and mixing is 15-20min, and the material is discharged at a temperature of 4-10°C to obtain a slurry ;

The slurry is molded into a squid tube shape at a molding temperature of 45-50°C for 20-30 minutes, then placed in hot water at 80-85°C to mature for 5-8 minutes, taken out to cool, and quick-frozen to obtain a finished product.

The seasonings are sugar, salt, monosodium glutamate and edible essence. Adding seasoning can enhance the flavor of the product and make the product taste better.

Before the fish meat is chopped and mixed, it also includes rinsing, fine filtering and dehydration of the fish meat. Rinse with ice water several times during rinsing, mainly to remove blood, pigment and water-soluble protein, so as to improve product whiteness and gel strength, and at the same time reduce peculiar smell and enhance elasticity. Fine filtration can remove residual fish bones, tendons, black film, fish scales and other impurities, and the whiteness of the product can be further improved after fine filtration. Then reduce the moisture in the fish meat by dehydration, which is more convenient for the fish meat to form a gel during the chopping process.

In the process of rinsing, sucrose can be added to the fish to prevent protein denaturation; glutamic acid, aspartic acid, cysteine or glutathione can also be added to the fish, these substances can interact with the water around the protein Combined to bind it to inhibit the disturbance of water during freezing, and at the same time cover the surface of protein molecules to prevent the aggregation of protein molecules, thereby preventing the freezing, aggregation and denaturation of fish meat during rinsing, and improving the quality of fish meat.

Controlling the chopping time can avoid too long chopping time, the temperature of the fish meat will rise, protein denaturation will lose the hydrophilicity, and then cause the elasticity of the product to decrease, which will affect the product quality; it can also avoid the chopping time being too short, which will not destroy the fibrous tissue of the fish meat complete, which in turn affects the dissolution of salt-soluble proteins, making it difficult to form gels. In addition, the chopping temperature can also be controlled at 0-10°C. At this temperature, the thermal denaturation of fish meat actomyosin is very small, so as to avoid the denaturation of actomyosin caused by temperature rise and affect the elasticity of the product. In order to control the temperature rise , In the process of chopping and mixing, crushed ice can be added appropriately, which can not only reduce the temperature of the fish meat, but also make the product tender and delicious, and improve the quality of the product.

The slurry is molded into squid tube shape, the molding temperature is 45-50°C, and the time is 20-30min. The slurry (gel) obtained above is prepared into a squid tube shape through a molding machine. Controlling the molding temperature is mainly to allow the slurry to entangle between actomyosin molecules under the action of heating (bridging effect) It is fixed to form a three-dimensional network structure, water is sealed in the mesh and cannot flow to produce elasticity, and the initial solidification is realized. Then put the formed squid tubular product into hot water at 80-85°C for 5-8 minutes to mature, and realize secondary heating by rapid temperature rise, which can avoid gel decondensation, avoid gel deterioration, and further enhance product elasticity. The final quick-freezing can inhibit the spoilage of the product caused by the action of microorganisms and endogenous enzymes, stabilize the quality of the product, and prolong the use time.

Using fish meat or surimi as the raw material, compared with the squid itself, the source of raw materials is more extensive, and the required cost is lower, which is conducive to reducing the production cost of the imitation squid tube. The fibrous tissue of the fish meat can be destroyed by chopping, creating good conditions for the full dissolution of the salt-soluble protein, and then adding phosphate, protein and starch, and the phosphate can promote the further development of the salt-soluble protein mainly composed of myosin in the fish meat Dissolution, starch and protein can improve the elasticity of the product, and then add seasoning and stir evenly. After the above operations, the fish meat becomes a sol. Specifically, actomyosin is intertwined with fibrous huge molecules, thus showing a strong non-Newtonian Viscous, forming an elastic gel, which can increase the structure of the product. The slurry is formed into a squid tube shape, which is a hollow cone, and then added to hot water for curing. Through heating, actomyosin is under the action of heat, and the inter-molecular entanglement state (bridging effect) is fixed to form a three-dimensional The net structure, water is closed in the mesh and cannot flow to produce elasticity, and the finished product is obtained.

The imitation squid tube prepared by the above method is round and full in shape, moderate in hardness and softness, can reduce the pressure and cost of raw squid larvae, save production costs, enhance the controllability of product costs and market stability, and can standardize, Standardized production makes the size of the obtained imitation squid tubes consistent, which is conducive to improving the production technology level, efficiency and economic benefits. At the same time, it is convenient to eat, nutritious and hygienic.

In detail, after cooling, the defective products are removed, and the qualified finished products are sheared and repaired. The products after repairing are hollow cones, and the products are put into the quick-freezer for freezing until the center temperature of the product is -18°C, and then pressed 10kg each for packaging and storage.

The present invention provides an imitation squid tube, which is prepared by the above-mentioned manufacturing process of the imitation squid tube. The shape is round and plump, moderately soft and hard, and the taste is delicious.

The characteristics and performance of the present invention will be described in further detail below in conjunction with the examples.

Example 1

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

S1. Chop and mix the fish meat or surimi, add phosphate, protein and starch to continue to mix, then add sugar, salt, monosodium glutamate and food flavoring, the total time for chopping and mixing is 15 minutes, and the material is discharged at a temperature of 4°C. Prepare the slurry;

S2, the slurry is formed into a squid tube shape by a forming machine, the forming temperature is 45 ° C, and the time is 20 minutes;

S3, then put it into hot water at 80°C for aging for 5 minutes, remove and cool;

S4. After cooling, remove defective products, and carry out shearing and repairing on qualified finished products. The products after repairing are hollow cones. Put the products into the quick-freezer for freezing until the center temperature of the products is -18°C, and then press 10kg Each piece is packaged and put into storage.

Example 2

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

S1. Chopping and mixing the fish meat or surimi, adding phosphate, protein and starch to continue mixing, then adding sugar, salt, monosodium glutamate and food flavoring, the total time for chopping and mixing is 16 minutes, and the material is discharged at a temperature of 5°C. Prepare the slurry;

S2, the slurry is formed into a squid tube shape by a forming machine, the forming temperature is 48 ° C, and the time is 22 minutes;

S3, then put it into hot water at 82°C for aging for 6 minutes, remove and cool;

S4. After cooling, remove defective products, and carry out shearing and repairing on qualified finished products. The products after repairing are hollow cones. Put the products into the quick-freezer for freezing until the center temperature of the products is -18°C, and then press 10kg Each piece is packaged and put into storage.

Example 3

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

S1. Chopping and mixing the fish meat or surimi, adding phosphate, protein and starch to continue mixing, then adding sugar, salt, monosodium glutamate and food flavoring, the total time for chopping and mixing is 18 minutes, and the material is discharged at a temperature of 7°C. Prepare the slurry;

S2, the slurry is formed into a squid tube shape by a forming machine, the forming temperature is 46 ° C, and the time is 25 minutes;

S3, then put it into hot water at 83°C for aging for 6 minutes, remove and cool;

S4. After cooling, remove defective products, and carry out shearing and repairing on qualified finished products. The products after repairing are hollow cones. Put the products into the quick-freezer for freezing until the center temperature of the products is -18°C, and then press 10kg Each piece is packaged and put into storage.

Example 4

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

S1. Chop and mix the fish meat or surimi, add phosphate, protein and starch to continue to mix, then add sugar, salt, monosodium glutamate and food flavor, the total time for chopping and mixing is 20 minutes, and the material is discharged at a temperature of 10°C. Prepare the slurry;

S2, the slurry is formed into a squid tube shape by a forming machine, the forming temperature is 50 ° C, and the time is 30 minutes;

S3, then put it into hot water at 85°C for aging for 8 minutes, remove and cool;

S4. After cooling, remove defective products, and carry out shearing and repairing on qualified finished products. The products after repairing are hollow cones. Put the products into the quick-freezer for freezing until the center temperature of the products is -18°C, and then press 10kg Each piece is packaged and put into storage.

Example 5

A kind of manufacture craft of imitation squid cylinder, comprises the following steps:

S1. Chop and mix the fish meat or surimi, add phosphate, protein and starch to continue to mix, then add sugar, salt, monosodium glutamate and food flavor, the total time for chopping and mixing is 18 minutes, and the material is discharged at a temperature of 4°C. Prepare the slurry;

S2, the slurry is formed into a squid tube shape by a forming machine, the forming temperature is 45 ° C, and the time is 25 minutes;

S3, then put it into hot water at 85°C for aging for 8 minutes, remove and cool;

S4. After cooling, remove defective products, and carry out shearing and repairing on qualified finished products. The products after repairing are hollow cones. Put the products into the quick-freezer for freezing until the center temperature of the products is -18°C, and then press 10kg Each piece is packaged and put into storage.

Comparative example 1

The difference between this comparative example and Example 5 is that no starch is added during the chopping process, and the manufacturing process is the same as that of Example 5.

Comparative example 2

The difference between this comparative example and Example 5 is that no albumen is added during the chopping and mixing process, and the manufacturing process is the same as that of Example 5.

test results

Get the sample after embodiment and comparative example thaw and detect, and detection standard is SC/T3702-2014, and detection item comprises gel strength (elasticity), miscellaneous point, moisture, pH, whiteness, product center temperature, and detection result is as follows:

Table 1 Test results

According to Table 1, it can be seen that the gel strength of the sample of Example 1-5 is higher than that of the sample of Comparative Example 1-2, and reaches the AAA grade standard, and the sample of Example 1-5 has a higher concentration of impurities, moisture, whiteness, and pH. And product center temperature are in line with the standard. It shows that the imitation squid tube prepared by the embodiment of the present invention has good elasticity and high quality.

Select 70 volunteers and divide them into 7 groups at random, 10 people in each group. Each group tastes the cooked samples in the embodiment and the comparative example respectively, takes the samples of the embodiment and the comparative example 1 respectively, and puts them in after thawing. Boil in water for 8 minutes, take it out, eat it with light soy sauce, and conduct sensory evaluation. The results are as follows:

Table 2 Sensory Evaluation Criteria

Score/min Evaluation results 7-10 The shape is round and full, the taste is delicate, smooth, tender, elastic and delicious 4-7 The shape is more round and full, the taste is more delicate and tender, the elasticity is average, and the taste is average 0-4 Flat shape, rough taste, poor elasticity, fishy smell

Table 3 Sensory evaluation results

project Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example 1 Comparative example 2 shape/min 9.2 9.1 9.2 9.3 9.4 9.1 9.0 Taste/min 9.2 9.3 9.4 9.2 9.5 7.9 8.1 Taste/min 9.0 9.1 9.2 9.3 9.2 8.5 8.6

Among them, the scores of each group are average scores.

According to Table 3, it can be seen that the mouthfeel and taste scores of the samples of Examples 1-5 are higher than those of Comparative Examples 1-2. It shows that the mouthfeel of the imitation squid tube prepared by the embodiment of the invention is better and the taste is better.

In summary, the manufacturing process of the imitation squid tube in the embodiment of the present invention uses fish meat or minced fish as raw material. Compared with the squid itself, the source of raw materials is more extensive and the required cost is lower, which is conducive to reducing the cost of the imitation squid tube. Cost of production. The fibrous tissue of the fish meat can be destroyed by chopping, creating good conditions for the full dissolution of the salt-soluble protein, and then adding phosphate, protein and starch, and the phosphate can promote the further development of the salt-soluble protein mainly composed of myosin in the fish meat Dissolution, starch and protein can improve the elasticity of the product, and then add seasoning and stir evenly. After the above operations, the fish meat becomes a sol. Specifically, actomyosin is intertwined with fibrous huge molecules, thus showing a strong non-Newtonian Viscous, forming an elastic gel, which can increase the structure of the product. The slurry is formed into a squid tube shape, which is a hollow cone, and then added to hot water for curing. Through heating, actomyosin is under the action of heat, and the inter-molecular entanglement state (bridging effect) is fixed to form a three-dimensional The net structure, water is closed in the mesh and cannot flow to produce elasticity, and the finished product is obtained.

The imitation squid tube prepared by the above method is round and full in shape, moderate in hardness and softness, can reduce the pressure and cost of raw squid larvae, save production costs, enhance the controllability of product costs and market stability, and can standardize, Standardized production makes the size of the obtained imitation squid tubes consistent, which is conducive to improving the production technology level, efficiency and economic benefits. At the same time, it is convenient to eat, nutritious and hygienic.

The embodiments described above are some, not all, embodiments of the present invention. The detailed description of the embodiments of the invention is not intended to limit the scope of the claimed invention but to represent only selected embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Claims (7)

1. a manufacture craft of imitation squid cylinder is characterized in that, comprises the following steps: Chopping and mixing the fish meat or surimi, adding phosphate, protein and starch to continue chopping, adding seasonings, and discharging to obtain a slurry; The slurry is shaped into a squid tube, then put into hot water to mature, taken out to cool, and quick-frozen to obtain the finished product. 2. the manufacture craft of imitation squid cylinder according to claim 1 is characterized in that, chopping and mixing total time spent is 15-20min. 3. the manufacture craft of imitation squid cylinder according to claim 1 is characterized in that, seasoning is sugar, salt, monosodium glutamate and food essence. 4. The manufacturing process of imitation squid tube according to claim 1, characterized in that, the discharge temperature is 4-10°C. 5. The manufacturing process of imitation squid tube according to claim 1, characterized in that, the forming temperature is 45-50°C and the time is 20-30min. 6. The manufacturing process of the imitation squid cylinder according to claim 1, characterized in that the temperature of the hot water is 80-85°C, and the curing time is 5-8min. 7. a kind of imitation squid tube that is made by the manufacturing process of the imitation squid tube described in any one of claim 1-6.