CN1363240A - Process for preparing salted cuttlefish - Google Patents
Process for preparing salted cuttlefish Download PDFInfo
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- CN1363240A CN1363240A CN01100548A CN01100548A CN1363240A CN 1363240 A CN1363240 A CN 1363240A CN 01100548 A CN01100548 A CN 01100548A CN 01100548 A CN01100548 A CN 01100548A CN 1363240 A CN1363240 A CN 1363240A
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- inkfish
- bittern
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Abstract
A salted cuttlefish is prepared from fresh cuttlefish through immersing it in seawater or bittern, cutting to become needed shape, and salting. Its advantages include simple operation, long storage period up to 2 years, keeping original freshness, toughness and crispness, and medical function of resisting cancer and virus, nourishing bloood and stypticity.
Description
The present invention relates to a kind of preparation method of marine product, particularly a kind of production method of salted cuttlefish.
Inkfish claims cuttle fish, snakeheaded fish again, it is the mollusk that lives in the ocean, be that edible can be used as medicine again, be a kind of delicious flavour, nutritious ocean food, present store method is based on quick-frozen, freezing, in quick-frozen, freezing, fusion process its nutritional labeling caused great destruction.
Purpose of the present invention just is to overcome weak point of the prior art, provides a kind of processing method simple, can effectively guarantee the production method of the salted cuttlefish that the nutritional labeling of inkfish is not damaged.
The object of the present invention is achieved like this, it comprises following operation: pretreatment process: the inkfish that will fish for is placed on after selected in seawater or the bittern to be soaked 4 to 6 hours, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 10: 0.2, the Baume degrees of the bittern of system are 5 degree; Segmentation process: the fresh-keeping inkfish that will soak in bittern is taken out, remove the inkfish outside and contain the various impurity of depositing, with the stainless steel scissors inkfish is cut off then, remove the impurity and the retentate of internal organ, and clean up, cut off inkfish with scissors, should begin into cutting by left side or right side, can not cut off from the inkfish belly, and the ink sac in the inkfish internal organ must not be broken, should gently the ink sac strip off be taken out, the cuttlebone in the inkfish be taken out separately place, the inkfish after will cutting apart is then put into the clear shape of bittern of Baume degrees 5 degree; Trimming: take out the inkfish after cutting apart, with antimagnetic type tweezer the outer field thin skin of inkfish is peeled off gently, remove the outside residual dirt of inkfish, after the outward appearance shaping that keeps inkfish, be cut into rectangular blocks with stainless steel knife, the operation in the bittern of Baume degrees 5 degree of whole operation will be cut apart inkfish sheet after the shaping then and be placed in the bittern by specification and soaked 24 hours, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 12: 0.3, the Baume degrees of the bittern of system are 8 degree; Salt marsh operation: the inkfish sheet after the shaping is placed on the bittern medium salting respectively by specification, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 15: 0.6, the Baume degrees of the bittern of system is the 10-12 degree, when temperature below 10 ℃ the time, the salt marsh time is 24-36 hour, when temperature more than 10 ℃ the time, the salt marsh time is 48-72 hour, after drafting the time salt marsh, can pull out and be placed in the nonpoisonous and tasteless plastic box draining 1-2 hour, be placed on again in the bittern of Baume degrees 5 degree and soak; Finished product operation: will be through the inkfish sheet of draining, be respectively charged in white plastic bucket or the polyethylene hopper by specification, and add bittern 2kg by every 25kg inkfish sheet, every 250g adds bittern 5g-6g to keep freshness, toughness, the brittleness of inkfish sheet, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 20: 0.8, the Baume degrees of the bittern of system is 15 degree, cuttlebone is ground with stone grind into the extra large Piao powder of meticulous powder system, and every 25kg inkfish sheet is joined extra large Piao powder 1kg; After finishing above-mentioned operation, be salted cuttlefish, weight is in accordance with regulations cased, stores, is transported outward after being respectively charged into small package bag then.
Purpose of the present invention also can realize by following technical measures, in processing, storage, transportation, forbid to contact with the material that peculiar smell, greasy dirt are arranged, find that in process inkfish is aging, rotten, pollute, should eliminate, peel off the cutter that the outer field thin skin of inkfish must not use hand and band rust at trimming, storage temperature should remain on about 18 ℃, should be aeration-cooling when temperature is high, and avoid wind and weather.
Compared to existing technology, the present invention has the following advantages:
1. processing method, frock facility are simple, easy to operate;
2. thoroughly overcome existing quick-frozen, the freezing drawback that the inkfish nutritional labeling is destroyed, can guarantee effectively that the nutritional labeling of inkfish is not damaged;
3. the inkfish sheet of producing with the present invention, the pot-life can reach 2 years, and never degenerate, spoiled, variable color, can keep original freshness, toughness, brittleness;
4. inkfish sheet and the extra large Piao powder composite edible of producing with the present invention has certain anticancer, antivirus action, and the function of have nourishing blood, stopping blooding has disease of stomach, pulmonary tuberculosis, hemorrhage of digestive tract, functional uterine bleeding and to prevent preferably and therapeutic action.
5. can effectively improve the product qualified rate of salted cuttlefish;
Below in conjunction with embodiment in detail the present invention is described in detail
Embodiment one: pretreatment process: the inkfish that will fish for is placed on after selected in seawater or the bittern to be soaked 4 hours, and the weight proportion of bittern is: fresh water: the salt powder: alum 100: 10: 0.2, the Baume degrees of the bittern of system are 5 degree; Segmentation process: the fresh-keeping inkfish that will soak in bittern is taken out, remove the inkfish outside and contain the various impurity of depositing, with the stainless steel scissors inkfish is cut off then, remove the impurity and the retentate of internal organ, and clean up, cut off inkfish with scissors, should begin into cutting by left side or right side, can not cut off from the inkfish belly, and the ink sac in the inkfish internal organ must not be broken, should gently the ink sac strip off be taken out, the cuttlebone in the inkfish be taken out separately place, the inkfish after will cutting apart is then put into the clear shape of bittern of Baume degrees 5 degree; Trimming: take out the inkfish after cutting apart, with antimagnetic type tweezer the outer field thin skin of inkfish is peeled off gently, remove the outside residual dirt of inkfish, after the outward appearance shaping that keeps inkfish, be cut into rectangular blocks with stainless steel knife, the operation in the bittern of Baume degrees 5 degree of whole operation will be cut apart inkfish sheet after the shaping then and be placed in the bittern by specification and soaked 24 hours, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 12: 0.3, the Baume degrees of the bittern of system are 8 degree; Salt marsh operation: the inkfish sheet after the shaping is placed on the bittern medium salting respectively by specification, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 15: 0.6, the Baume degrees of the bittern of system is the 10-12 degree, when temperature during at 9 ℃, the salt marsh time is 30 hours, after drafting the time salt marsh, can pull out and be placed in the nonpoisonous and tasteless plastic box draining 2 hours, be placed on again in the bittern of Baume degrees 5 degree and soak; Finished product operation: will be through the inkfish sheet of draining, be respectively charged in white plastic bucket or the polyethylene hopper by specification, and add bittern 2kg by every 25kg inkfish sheet, every 250g adds bittern 5g to keep freshness, toughness, the brittleness of inkfish sheet, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 20: 0.8, the Baume degrees of the bittern of system is 15 degree, cuttlebone is ground with stone grind into the extra large Piao powder of meticulous powder system, and every 25kg inkfish sheet is joined extra large Piao powder 1kg; After finishing above-mentioned operation, be salted cuttlefish, weight is in accordance with regulations cased, stores, is transported outward after being respectively charged into small package bag then.In processing, storage, transportation, forbid to contact with the material that peculiar smell, greasy dirt are arranged, find that in process inkfish is aging, rotten, pollute, should eliminate, peel off the cutter that the outer field thin skin of inkfish must not use hand and band rust at trimming, storage temperature should remain on about 18 ℃, should be aeration-cooling when temperature is high, and avoid wind and weather.
Embodiment two: pretreatment process: the inkfish that will fish for is placed on after selected in seawater or the bittern to be soaked 6 hours, and the weight proportion of bittern is: fresh water: the salt powder: alum 100: 10: 0.2, the Baume degrees of the bittern of system are 5 degree; Segmentation process: the fresh-keeping inkfish that will soak in bittern is taken out, remove the inkfish outside and contain the various impurity of depositing, with the stainless steel scissors inkfish is cut off then, remove the impurity and the retentate of internal organ, and clean up, cut off inkfish with scissors, should begin into cutting by left side or right side, can not cut off from the inkfish belly, and the ink sac in the inkfish internal organ must not be broken, should gently the ink sac strip off be taken out, the cuttlebone in the inkfish be taken out separately place, the inkfish after will cutting apart is then put into the clear shape of bittern of Baume degrees 5 degree; Trimming: take out the inkfish after cutting apart, with antimagnetic type tweezer the outer field thin skin of inkfish is peeled off gently, remove the outside residual dirt of inkfish, after the outward appearance shaping that keeps inkfish, be cut into rectangular blocks with stainless steel knife, the operation in the bittern of Baume degrees 5 degree of whole operation will be cut apart inkfish sheet after the shaping then and be placed in the bittern by specification and soaked 24 hours, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 12: 0.3, the Baume degrees of the bittern of system are 8 degree; Salt marsh operation: the inkfish sheet after the shaping is placed on the bittern medium salting respectively by specification, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 15: 0.6, the Baume degrees of the bittern of system is the 10-12 degree, when temperature during at 12 ℃, the salt marsh time is 50 hours, after drafting the time salt marsh, can pull out and be placed in the nonpoisonous and tasteless plastic box draining 1 hour, be placed on again in the bittern of Baume degrees 5 degree and soak; Finished product operation: will be through the inkfish sheet of draining, be respectively charged in white plastic bucket or the polyethylene hopper by specification, and add bittern 2kg by every 25kg inkfish sheet, every 250g adds bittern 6g to keep freshness, toughness, the brittleness of inkfish sheet, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 20: 0.8, the Baume degrees of the bittern of system is 15 degree, cuttlebone is ground with stone grind into the extra large Piao powder of meticulous powder system, and every 25kg inkfish sheet is joined extra large Piao powder 1kg; After finishing above-mentioned operation, be salted cuttlefish, weight is in accordance with regulations cased, stores, is transported outward after being respectively charged into small package bag then.In processing, storage, transportation, forbid to contact with the material that peculiar smell, greasy dirt are arranged, find that in process inkfish is aging, rotten, pollute, should eliminate, peel off the cutter that the outer field thin skin of inkfish must not use hand and band rust at trimming, storage temperature should remain on about 18 ℃, should be aeration-cooling when temperature is high, and avoid wind and weather.Processing method of the present invention, the frock facility is simple, easy to operate, thoroughly overcome existing quick-frozen, the freezing drawback that the inkfish nutritional labeling is destroyed, can guarantee effectively that the nutritional labeling of inkfish is not damaged, inkfish sheet with the present invention's production, pot-life can reach 2 years, and never degenerate, spoiled, variable color, can keep original freshness, toughness, brittleness, inkfish sheet and extra large Piao powder composite edible with the present invention's production, have certain anticancer, antivirus action, have and nourish blood, the function of hemostasis, to disease of stomach, pulmonary tuberculosis, hemorrhage of digestive tract, functional uterine bleeding has and prevents preferably and therapeutic action, can effectively improve the product qualified rate of salted cuttlefish, is a kind of production method of desirable salted cuttlefish.
Claims (5)
1. the production method of a salted cuttlefish is characterized in that: comprise following operation:
A. pretreatment process: the inkfish that will fish for is placed on after selected in seawater or the bittern to be soaked 4 to 6 hours, and the weight proportion of bittern is: fresh water: the salt powder: alum 100: 10: 0.2, the Baume degrees of the bittern of system are 5 degree;
B. segmentation process: the fresh-keeping inkfish that will soak in bittern is taken out, remove the inkfish outside and contain the various impurity of depositing, with the stainless steel scissors inkfish is cut off then, remove the impurity and the retentate of internal organ, and clean up, cut off inkfish with scissors, should begin into cutting by left side or right side, can not cut off from the inkfish belly, and the ink sac in the inkfish internal organ must not be broken, should gently the ink sac strip off be taken out, the cuttlebone in the inkfish be taken out separately place, the inkfish after will cutting apart is then put into the clear shape of bittern of Baume degrees 5 degree;
C. trimming: take out the inkfish after cutting apart, with antimagnetic type tweezer the outer field thin skin of inkfish is peeled off gently, remove the outside residual dirt of inkfish, after the outward appearance shaping that keeps inkfish, be cut into rectangular blocks with stainless steel knife, the operation in the bittern of Baume degrees 5 degree of whole operation will be cut apart inkfish sheet after the shaping then and be placed in the bittern by specification and soaked 24 hours, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 12: 0.3, the Baume degrees of the bittern of system are 8 degree;
D. salt marsh operation: the inkfish sheet after the shaping is placed on the bittern medium salting respectively by specification, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 15: 0.6, the Baume degrees of the bittern of system is the 10-12 degree, when temperature below 10 ℃ the time, the salt marsh time is 24-36 hour, when temperature more than 10 ℃ the time, the salt marsh time is 48-72 hour, after drafting the time salt marsh, can pull out and be placed in the nonpoisonous and tasteless plastic box draining 1-2 hour, be placed on again in the bittern of Baume degrees 5 degree and soak;
E. finished product operation: will be through the inkfish sheet of draining, be respectively charged in white plastic bucket or the polyethylene hopper by specification, and add bittern 2kg by every 25kg inkfish sheet, every 250g adds bittern 5g-6g to keep freshness, toughness, the brittleness of inkfish sheet, the weight proportion of bittern is: fresh water: the salt powder: alum 100: 20: 0.8, the Baume degrees of the bittern of system is 15 degree, cuttlebone is ground with stone grind into the extra large Piao powder of meticulous powder system, and every 25kg inkfish sheet is joined extra large Piao powder 1kg;
F. after finishing above-mentioned operation, be salted cuttlefish, weight is in accordance with regulations cased, stores, is transported outward after being respectively charged into small package bag then;
2. according to the production method of the described salted cuttlefish of claim 1, it is characterized in that: in processing, storage, transportation, forbid to contact with the material that peculiar smell, greasy dirt are arranged.
3. according to the production method of the described salted cuttlefish of claim 1, it is characterized in that: find that in process inkfish is aging, rotten, pollute, should eliminate.
4. according to the production method of the described salted cuttlefish of claim 1, it is characterized in that: peel off the cutter that the outer field thin skin of inkfish must not use hand and band rust at trimming.
5. according to the production method of the described salted cuttlefish of claim 1, it is characterized in that: storage temperature should remain on about 18 ℃, should be aeration-cooling when temperature is high, and avoid wind and weather.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01100548A CN1363240A (en) | 2001-01-12 | 2001-01-12 | Process for preparing salted cuttlefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01100548A CN1363240A (en) | 2001-01-12 | 2001-01-12 | Process for preparing salted cuttlefish |
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| Publication Number | Publication Date |
|---|---|
| CN1363240A true CN1363240A (en) | 2002-08-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01100548A Pending CN1363240A (en) | 2001-01-12 | 2001-01-12 | Process for preparing salted cuttlefish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507516B (en) * | 2009-03-09 | 2011-11-16 | 深圳博广天兴食品有限公司 | Processing method of garlic-flavor Little cuttle |
| CN104824123A (en) * | 2015-05-29 | 2015-08-12 | 黄琳 | Cuttlefish preservation method |
| CN104938608A (en) * | 2015-07-28 | 2015-09-30 | 广西金海环岛渔业有限公司 | Fresh keeping method of octopus |
-
2001
- 2001-01-12 CN CN01100548A patent/CN1363240A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507516B (en) * | 2009-03-09 | 2011-11-16 | 深圳博广天兴食品有限公司 | Processing method of garlic-flavor Little cuttle |
| CN104824123A (en) * | 2015-05-29 | 2015-08-12 | 黄琳 | Cuttlefish preservation method |
| CN104938608A (en) * | 2015-07-28 | 2015-09-30 | 广西金海环岛渔业有限公司 | Fresh keeping method of octopus |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |