CN1176073A

CN1176073A - Squid roasting method

Info

Publication number: CN1176073A
Application number: CN97116576A
Authority: CN
Inventors: 刘京
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-09-26
Filing date: 1997-09-26
Publication date: 1998-03-18

Abstract

The squid roasting method is that processed fresh squid is roasted in stew-pan while adding seasoning juice of mixed seasonings. Roasted squid through the said unique method is delicious and easy to store and transport.

Description

The method for baking of a kind of squid

The invention belongs to food technology field, more particularly, is the method for baking of a kind of squid.

Squid is the common edible fishes of people, its preparation method is a lot: in the preparation method commonly used of the Chinese meal of China: at first will send out the system squid promptly with sodium carbonate or NaOH, send out (Wang Xiurong volume, " home cooking technology and knack ", Intellectual Press according to strict operation bubble, in July, 1989 front page, the 200-201 page or leaf), cleans then, be cut into sheet behind the seize by force flower cutter, quick-fried in higher edible oil, and add various condiment.This preparation method, owing to adopt buck to send out system, the nutrition of squid is subjected to certain destruction, bubble is sent out operation carelessness slightly, perhaps expands to send out excessively, and perhaps bubble is sent out irregular, influence quality, and steep the squid that sends out, should not stay for a long time with sending out with eating, ate up as three or four days, can bounce back, can answer account though add alkali lye, local flavor will be affected; Use the squid that salt solution is dipped in the direct baking of naked light always in Japan, but taste is more shallow, is not suitable for the particularly Chinese taste of somebody; Hesperian western-style food conventional method is with using when preparing burden after the squid chopping, as the auxiliary material as noodles.

The objective of the invention is to overcome some shortcomings of prior art, a kind of commonly used taking off the baking of platform equipment and have the preparation method of unique baste of western-style food of adopting is provided.

Realize the main technical schemes of the object of the invention: the new Fresh squid that will handle, place to fill vegetable oil or butter and heat taking off on the platform of uniform temperature and bake, to seven, medium well after, put into pasty state baste by multiple condiment boiling one-tenth, pack through cooling vacuum.

Concrete preparation method of the present invention comprises the steps:

1. the processing of raw material: with new Fresh squid gill, skin, bone and head, cleaned standby seam;

2. the modulation of flavor juice: with soy sauce, cooking wine, white sugar, sesame oil, monosodium glutamate, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, the shaddock skin, 13 perfume (or spice), pepper, sea-tangle, under 95-100 ℃, boiled 1.2-1.6 hour, in the pasty state, the proportioning of described condiment (in the weight 100% of condiment): soy sauce 65-75%, cooking wine 8-12%, white sugar 8-12%, sesame oil 0.8-1.2%, monosodium glutamate 0.8-1.2%, pepper 0.8-1.2%, sea-tangle 1.8-2.2%, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, the shaddock skin, 13 perfume (or spice) respectively account for 0.4-0.6%

3. baking squid: pour an amount of bag on the platform equipment into taking off of using of western-style food usually and draw oil or butter, heat fall down when making oily temperature reach 200-350 ℃ (1) and go on foot the squid of handling well, treat to put into again when seven, medium well the baste that (2) step makes, fry even tasty, the amount of described baste is the 0.3-0.35kg/1kg squid, and the oil mass of described baking squid should guarantee that the squid of baking do not stick with paste;

4. (3) step is fried good squid, be cooled to room temperature, vacuum-packed, sealed storage are preferably in 5～-3 ℃ and store down.

Seasoning raw material of the present invention, all oarse-grained solid materials must be through pulverizing.Described white sugar comprises multitudinous sugar, beet sugar.

New Fresh squid of the present invention preferably caught the same day.When handling squid, can adopt the different skill in using a kitchen knife in cookery that squid is cut into various styles in (1) step.

It is edible that the squid finished product that the present invention makes can heat the back, also can make cold dish and eat, and preferably the heating back is edible.

Method major advantage of the present invention: preparation method uniqueness, simple, the squid delicious flavour of baking, the nutrition loss is less, and is convenient to transportation, storage.The squid that becomes by method baking of the present invention also is a kind of fast food.Method of the present invention also can be used for octopus and makes.

Below with example further specify characteristics of the present invention,

Example 1

The fresh squid of 10kg of air transport on the same day is removed internal organ, skin, bone to be cleaned; With soy sauce 7kg, yellow rice wine 1kg, white sugar 1kg, sesame oil 0.1kg, monosodium glutamate 0.1kg, pepper 0.1kg, sea-tangle 0.2kg, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 fragrant each 0.05 kilogram of mixing are boiled 1.5 hours in the pasty state under 95 ± 5 ℃; Pour the squid that processes when platform is heated to 300 ℃ into filling taking off of salad oil, fry, put into above-mentioned pasty state condiment 3.2kg and fry and evenly put to other container after tasty, be cooled to room temperature, pack, seal with vacuum packing machine, storage to seven, medium well.

Claims

1. the method for baking of a squid is characterized in that preparation process comprises:

(1) processing of raw material: fresh squid is removed peeling, internal organ, bone and head, cleaned standby seam;

(2) modulation of flavor juice: soy sauce, cooking wine, white sugar, sesame oil, monosodium glutamate, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 perfume (or spice), pepper, sea-tangle are mixed, under 95-100 ℃, boiled 1.2-1.6 hour, in the pasty state thing;

(3) baking squid: pour salad oil or butter on the platform into taking off, heating, the baste of (2) step system is fried to seven, put into when medium well to the squid handled well of (1) step that falls down when making oily temperature reach 200-350 ℃, stir-fry is even tasty, and the amount of described baste is the 0.3-0.35kg/1kg squid;

(4) (3) step is fried good squid and be cooled to room temperature, vacuum-packed then, sealing gets final product.

2. in accordance with the method for claim 1, the proportioning (in condiment weight 100%) that it is characterized in that the described condiment of step (2): soy sauce 65-75%, cooking wine 8-12%, white sugar 8-12%, sesame oil 0.8-1.2%, monosodium glutamate 0.8-1.2%, pepper 0.8-1.2%, sea-tangle 1.8-2.2%, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 perfume (or spice) respectively account for 0.4-0.6%.

3. salad oil or butter consumption are not stuck with paste with the squid that guarantees baking and are advisable when in accordance with the method for claim 1, it is characterized in that step (3) baking squid.