CN1923051B - Processing method of Peruvian calamary head, foot and ear - Google Patents
Processing method of Peruvian calamary head, foot and ear Download PDFInfo
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- CN1923051B CN1923051B CN2006100533730A CN200610053373A CN1923051B CN 1923051 B CN1923051 B CN 1923051B CN 2006100533730 A CN2006100533730 A CN 2006100533730A CN 200610053373 A CN200610053373 A CN 200610053373A CN 1923051 B CN1923051 B CN 1923051B
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Abstract
The invention relates to a method for processing the head, feet and ear of Peru calamari. Wherein, it comprises collecting the head, feed and ear, to e processed dried product, feed cake, and slice; (1), the dried product is made from cutting head, packing slurry, and drying; (2), the feet cake is made from boiling feet, cutting into particles, freezing and packing; (3), the slice is made from boiling, seasoning, baking, rolling, seasoning and drying. The yields can reach 80%-90%,83%-93% and 30%-5%.
Description
(1) technical field the present invention relates to the processing method of Peruvian calamary head, foot, ear.
(2) background technology China squid output is soaring year by year trend, and the processing of squid is mainly turned around to remove, the trunk of foot, ear, various squid trunk processed goods are arranged at present,, smoked product water stain or the like as dried squids, shredded squid, squid chip, squid pine, squid gruel, squid, account for nearly half head, foot, the ear of squid gross weight and become the discarded object that trunk is processed, be contaminated environment, cause great waste again, be unfavorable for the sustainable development of fishery and fish processing industry.Processing and utilization method to calamary head, foot, ear is considerably less, an at present external rarely seen patent, the patent No. be JP20040122332's " making of squid ear ", its method mainly is to boil by heating under the certain pressure in pressure vessel to make squid flavor ear product, the squid ear is put into water, boiled 10-15 minute, the pressure in the pressure vessel is reduced to take out behind the normal pressure and is cleaned, and promptly gets commercially produced product after dewatering.Domestic rarely seen one piece is the bibliographical information (food science and technology 2001 (1): 18-19) that raw material processing squid crisp short cakes with sesame is done with the squid cephalopodium, its method is earlier the squid cephalopodium to be made the cephalopodium powder, add to then and make biscuit in the flour, we can say as a kind of its raw material that utilized of local flavor auxiliary material limitedly, can not satisfy the processing and the demand in market far away.And three products of the present invention have huge market potential along with the maturation of technology and opening of product marketing.
(3) summary of the invention task of the present invention provides Peruvian calamary head, foot, ear method for processing, after the cutting of each position such as Peruvian calamary head, foot, ear and trunk separated, being processed into three kinds of products by three kinds of different process---Peruvian calamary head is wrapped up in powder fried product, Peru calamari feed cake and Peru squid chip drying product, product special taste, fragrant delicate flavour U.S. have vast market prospect and huge economic benefit.
The processing method of Peruvian calamary head provided by the invention, foot, ear is collected the head, foot, the ear that excise in the Peru squid trunk process respectively, and its concrete grammar may further comprise the steps:
(1) Peruvian calamary head of collecting is removed the cutin sucker, neck is removed in incision, removes toe, and excision is long must, then a branch and cut, segment becomes 2～8cm, cleaning and sterilizing is wrapped up in slurry with flour or albumen powder then, wraps up in slurry rate 30%～50%, fried, frying temperature: 160～220 ℃, the fried time: 30～80 seconds, last sabot, quick-frozen, pack the calamary head finished product;
(2) with the Peru squid foot of collecting; remove neck, remove mouth; clean, sterilize; cleaning, draining; cut foot; boiling is 1～3 minute under 85～100 ℃ of water temperatures; carry out pelletizing with machine, with the following foot grain and squid gruel, the albumen powder liquid mix that are cut into, the percentage by weight of its batching (g/g) is: albumen powder liquid 5%～15%, squid gruel 20%～40%, following foot grain 40%～60%; each component sum is absolutely; in mixing and kneading machine, mix thoroughly, pack, sabot then, freeze disk stripping; to freeze piece and be sawn into cuboid, pack squid foot finished product.
(3) the Peru squid ear of collecting is sliced into thick 5～7mm, cleaning and sterilizing, boiling 1～8min in 80～100 ℃ of hot water; Squid auricle after the boiling spreads out sheet after carrying out seasoning with compound baste in 40～50 ℃ drying tunnel, be dried to moisture content 40%～65%; On the flat board of 70～95 ℃ Roasting ovens bake 2～8min, roll and draw pine thereafter; After carrying out secondary seasoning with toppings, dry in 40～70 ℃ dryer to moisture 50%, packing is Peru squid ear finished product.
Albumen powder liquid in the step of the present invention (2), its percentage by weight (g/g) consists of: albumen powder 15%～35%, flour 15%～35% and water 35%～55% are formed.
The percentage by weight (g/g) of compound baste consists of in the step of the present invention (3): salt 1%～5%, sugar 1%～5%, yellow rice wine 3%～10%, monosodium glutamate 0.5%～2%, soy sauce 0.5%～2%, sorbierite 0.5%～2%, compound baste during seasoning: squid chip is 1～3: 1.
The percentage by weight (g/g) of toppings consists of in the step of the present invention (3): sugar 0.5%～2%, salt 0.1%～1%, monosodium glutamate 0.1%～1%, pulvis sorbierite 0.1%～1%.
Advantage of the present invention is:
Peru squid output height, price are low, have now become the raw material of many aquatic products processings enterprise, and a large amount of calamary heads, foot, ear become the leftover bits and pieces of squid processing, so, abundant processing raw material of the present invention.The Peruvian calamary head of the present invention's exploitation is wrapped up in powder fried product, Peru calamari feed cake and Peru squid chip drying product, and finished product rate height reaches respectively more than 80%, 83% and 30%.Special taste, fragrant delicate flavour U.S., processing method has wide promotion and application prospect.The present invention can increase the income of aquatic products processing industry and promote local fisheries development.
1) the raw material source is abundant, cheap.
2) turn waste into wealth, processing mode variation, product multiple tastesization can satisfy dissimilar consumer demands, and market prospects are wide.
3) technology is simple, easy to operate, is suitable for suitability for industrialized production.
The processing method of Peruvian calamary head provided by the invention, foot, ear is equally applicable to other all siphonopods fishes, as the too processing of squid, cuttlefish, octopus etc. of north.
(4) the specific embodiments the following examples can make those skilled in the art more fully understand the present invention, rather than limit the scope of the invention.
Embodiment:
To divide the head, foot, the ear that cut off to store classifiedly to be processed in the trunk processing, head, foot, the ear of getting Peru squid are processed into Peruvian calamary head respectively wraps up in powder fried product, Peru calamari feed cake and three kinds of products of Peru squid chip drying product, and concrete processing method is as follows:
1) getting 5000g does not have the neck head, removes the cutin sucker, cuts and removes neck, removes toe, excision long must, branch and cutting then, segment is got size length and is: 2～8cm; Cleaning and sterilizing is beaten powder with the calamary head of cutting into chunks with flour or albumen powder and wrapped up in slurry, and wrapping up in the slurry rate is 30%～50%, and is manual or fried automatically, frying temperature: 160～220 ℃, and the fried time: 30～80 seconds; Sabot, quick-frozen, packing get the fried finished product of 4000-4500g calamary head; The finished product rate is 80%～90%;
2) above squid sufficient (can be sufficient from the squid that the last product downcuts) raw material of 3000g thaws earlier, and remove neck, remove mouth, cleaning, sterilization, cleaning, draining are cut foot, and boiling is 1～3 minute under 85～100 ℃ of water temperatures; Carry out pelletizing with machine, the promptly sufficient down grain of squid foot that is cut into grain is prepared burden with albumen powder liquid, squid gruel, its batch mixes ratio is, percentage by weight (g/g, each component sum is absolutely): albumen powder liquid 5%～15%, squid gruel 20%～40%, (charge ratio also can be an albumen powder liquid 5%～15% to following foot grain 40%～60%, squid gruel 40%～60%, following foot grain 20%～30%); Wherein albumen powder liquid is formed by albumen powder 15%～35%, flour 15%～35% and water 35%～55% modulation of percentage by weight (g/g); Squid foot grain after batching is mixed thoroughly in mixing and kneading machine, reaching well-mixed purpose, pack, sabot then, freezes, and disk stripping will be frozen the cuboid that piece is sawn into 12～16cm * 4～6cm * 0.5～0.9cm specification, and Weight control is at 45g～58g/ piece; Carry out packing after the metal detection 2500-2800g squid foot cake finished product, refrigeration; The finished product rate is 83%～93%;
3) 5000g squid ear is sliced into thick 5～7mm, clean, sterilize, boiling in 80～100 ℃ of hot water, digestion time 1～8min, carry out seasoning with compound baste, wherein compound baste is made compound baste during seasoning by salt 1%～5%, sugar 1%～5%, yellow rice wine 3%～10%, monosodium glutamate 0.5%～2%, soy sauce 0.5%～2%, the sorbierite 0.5%～2% of percentage by weight (g/g): the weight ratio of squid chip (g/g) example is 1～3: 1; Squid auricle with after the seasoning spreads out sheet in 40～50 ℃ drying tunnel, drying, and moisture content to 40%～65% bakes dried squid auricle on the flat board of 70～95 ℃ of Roasting ovens, and the time is 2～8min; Roll and draw pine, carry out secondary seasoning with toppings, wherein toppings are made by sugar 0.5%～2%, salt 0.1%～1%, monosodium glutamate 0.1%～1%, the pulvis sorbierite 0.1%～1% of percentage by weight (g/g); Secondary seasoning infiltration back squid auricle is dried in 40～70 ℃ dryer to moisture 50%, and packing promptly gets the dry finished product of 1500-1750g squid auricle; The finished product rate is 30%～35%.
Claims (4)
1. the processing method of a Peruvian calamary head, foot, ear, collect the head, foot, the ear that excise in the Peru squid trunk process respectively: it is characterized in that:
(1) Peruvian calamary head of collecting is removed the cutin sucker, neck is removed in incision, remove toe, excision long must, then a branch and cut, segment becomes 2～8cm, cleaning and sterilizing, after beating powder and wrap up in slurry with flour or albumen powder then, manual or fried automatically, frying temperature: 160～220 ℃, the fried time: 30～80 seconds, back sabot, quick-frozen, pack the calamary head finished product;
(2) with the Peru squid foot of collecting, remove neck, remove mouth, clean, sterilize, cleaning, draining, cut foot, boiling is 1～3 minute under 85～100 ℃ of water temperatures, carry out pelletizing with machine, with the following foot grain and squid gruel, the albumen powder liquid mix that are cut into, the percentage by weight of its batching is: albumen powder liquid 5%～15%, squid gruel 20%～40%, following foot grain 40%～60%, each component sum is absolutely, in mixing and kneading machine, mix thoroughly, pack, sabot then, freeze disk stripping, to freeze piece and be sawn into cuboid, pack squid foot finished product;
(3) the Peru squid ear of collecting is sliced into thick 5～7mm, cleaning and sterilizing, boiling 1～8min in 80～100 ℃ of hot water; The squid auricle spreads out sheet after carrying out seasoning with compound baste in 40～50 ℃ drying tunnel, be dried to moisture content 40%～65%; On the flat board of 70～95 ℃ Roasting ovens bake 2～8min, roll and draw pine thereafter; After carrying out secondary seasoning with toppings, in 40～70 ℃ dryer, dry to moisture in 50%, packing is Peru squid ear finished product; The percentage by weight of described compound baste is salt 1%～5%, sugar 1%～5%, yellow rice wine 3%～10%, monosodium glutamate 0.5%～2%, soy sauce 0.5%～2%, sorbierite 0.5%～2%, and compound baste during seasoning: squid chip is 1～3: 1; The percentage by weight of described toppings is: sugar 0.5%～2%, salt 0.1%～1%, monosodium glutamate 0.1%～1%, pulvis sorbierite 0.1%～1%.
2. the processing method of Peruvian calamary head according to claim 1, foot, ear is characterized in that it is 30%～50% that the calamary head starch of cutting into chunks in the step (1) is wrapped up in the slurry rate.
3. the processing method of Peruvian calamary head according to claim 1, foot, ear, it is characterized in that the albumen powder liquid described in the step (2), the rotten percentage by weight that reaches sufficient down of squid are 5%～15%, 40%～60% and 20%～30%, each component sum is absolutely.
4. according to the processing method of claim 1 or 3 described Peruvian calamary heads, foot, ear, it is characterized in that the albumen powder liquid described in the step (2), its percentage by weight is for being formed by albumen powder 15%～35%, flour 15%～35% and water 35%～55% modulation.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101946921A (en) * | 2010-08-14 | 2011-01-19 | 烟台优美食品有限公司 | Deep processing process for sleeve-fish |
| CN102090670A (en) * | 2010-12-10 | 2011-06-15 | 大连獐子岛渔业集团股份有限公司 | Seaweed crisp scollop skirt and preparation method thereof |
| CN102160661A (en) * | 2011-03-11 | 2011-08-24 | 长乐佳诚食品有限公司 | Processing method of octopus |
| CN102805382B (en) * | 2012-06-12 | 2013-09-25 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN103689678B (en) * | 2013-12-31 | 2015-04-15 | 浙江工商大学 | Preparation method of octopus balls |
| CN105876493A (en) * | 2014-12-30 | 2016-08-24 | 吕文良 | Production method of fragrant and hot squid tentacles |
| CN109619156B (en) * | 2019-01-22 | 2021-02-12 | 浙江海洋大学 | Method for separating squid sucker ring teeth |
| CN109619155B (en) * | 2019-01-22 | 2021-02-12 | 浙江海洋大学 | Peru squid tentacles processing technology |
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| CN1151290A (en) * | 1996-02-14 | 1997-06-11 | 林其溪 | Hydrolized pearl shellfish meat and similar livings and method of making them into oral liquid |
| CN1526302A (en) * | 2003-03-04 | 2004-09-08 | 裴�奎 | Fish culturing feed additive with cuttlefish internal as main material |
| JP2006087411A (en) * | 2004-08-23 | 2006-04-06 | Tsunagare:Kk | Method for producing squid dainty food and squid dainty food |
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|---|---|---|---|---|
| CN1151290A (en) * | 1996-02-14 | 1997-06-11 | 林其溪 | Hydrolized pearl shellfish meat and similar livings and method of making them into oral liquid |
| CN1526302A (en) * | 2003-03-04 | 2004-09-08 | 裴�奎 | Fish culturing feed additive with cuttlefish internal as main material |
| JP2006087411A (en) * | 2004-08-23 | 2006-04-06 | Tsunagare:Kk | Method for producing squid dainty food and squid dainty food |
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| 张晓虹.真空冷冻鱿鱼足的加工工艺.水产科技情报31 3.2005,31(3),129-130页. * |
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Address after: 310035 No. 149 staff Road, Hangzhou, Zhejiang Co-patentee after: ZHEJIANG INDUSTRIAL GROUP Co.,Ltd. Patentee after: ZHEJIANG GONGSHANG University Address before: 310035 No. 149 staff Road, Hangzhou, Zhejiang Co-patentee before: ZHOUSHAN XINGYE Co.,Ltd. Patentee before: ZHEJIANG GONGSHANG University |
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