TWI843413B - Squid paper manufacturing method and its product - Google Patents
Squid paper manufacturing method and its product Download PDFInfo
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 122
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 16
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- 230000008014 freezing Effects 0.000 claims abstract description 4
- 230000035802 rapid maturation Effects 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract 3
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- 238000000465 moulding Methods 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 abstract description 9
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- 238000001816 cooling Methods 0.000 abstract 1
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- 235000015277 pork Nutrition 0.000 description 11
- 238000010586 diagram Methods 0.000 description 8
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- 229940099112 cornstarch Drugs 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
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- 241000287828 Gallus gallus Species 0.000 description 1
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Abstract
本發明係為一種魷魚肉紙之製造方法及其產品，包含有將魷魚洗淨並切成均一大小魷魚片之步驟；將魷魚片均質形成魷魚漿及添加調味料與玉米粉形成魷魚漿糰之步驟；將魷魚漿糰低溫冷凍定型之步驟；將冷凍定型之魷魚漿糰裁切成所需厚度之薄片之步驟；將將裁切後之魷魚薄片利用烤爐加熱預烤，使魷魚薄片表皮的水份瞬間去除之步驟；將預烤後之魷魚薄片再次加熱烘烤，使熱能穿透魷魚薄片而達到快速熟化、發泡及變脆；將烘烤後之魷魚肉冷卻至常溫後，即形成酥脆之魷魚肉紙；藉由上述步驟，俾提供一種將魷魚製成肉紙，而具有少鹽、健康，且成分簡單之魷魚肉紙製備方法及產品。The invention is a method for manufacturing squid paper and its product, comprising the steps of washing squid and cutting it into uniform-sized squid slices; homogenizing the squid slices to form squid paste and adding seasoning and corn flour to form squid paste balls; freezing the squid paste balls at low temperature to set the shape; cutting the frozen squid paste balls into slices of required thickness; pre-baking the cut squid slices in an oven; and The invention discloses a method for preparing squid paper, wherein the squid paper is made of squid and the squid paper is made of a small amount of salt, healthy and simple ingredients. The method comprises the steps of: heating the pre-baked squid paper again and baking the squid paper again so that the heat energy penetrates the squid paper to achieve rapid maturation, foaming and crisping; cooling the baked squid meat to room temperature to form crispy squid paper. The method provides a method for preparing squid paper and the squid paper is low in salt, healthy and simple in ingredients.
Description
本發明係為一種魷魚肉紙之製造方法及其產品，特別是將魷魚製成肉紙，而具有少鹽、健康，且成分簡單之魷魚肉紙製備方法及產品。The present invention relates to a method for manufacturing squid meat paper and a product thereof, in particular to a method for manufacturing squid meat paper and a product thereof which is low in salt, healthy and has simple ingredients.
肉紙是將豬肉絞碎形成肉泥或肉漿後，將肉泥或肉漿加入醬油、調味料及配料後，將肉泥或肉漿桿成薄片，再經烘烤後即可形成豬肉肉紙。而因肉紙具有輕薄、酥脆之口感，且具有香氣美味，而廣受各種年齡層消費者之喜愛。Meat paper is made by mincing pork into meat paste or meat pulp, adding soy sauce, seasonings and other ingredients to the meat paste or meat pulp, rolling the meat paste or meat pulp into thin slices, and then baking it to form pork meat paper. Meat paper is widely loved by consumers of all ages because of its light, crispy texture and delicious aroma.
然，由於豬肉肉紙大多以後腿肉、里肌肉所製成，因其脂肪含量較高，使得豬肉肉紙的熱量較高，消費者若食用過多，會造成營養不均衡、攝取過多熱量之缺失；另外，由於豬肉肉紙在製作過程中必須添加適當鹽份使豬肉肉漿具有黏性，因此豬肉肉紙亦有鹽分過量之問題待改進。However, since pork paper is mostly made from hind leg meat and tenderloin, it has a high fat content, which makes it high in calories. If consumers eat too much, it will cause nutritional imbalance and excessive calorie intake. In addition, since appropriate salt must be added to the pork pulp during the production process to make it sticky, pork paper also has the problem of excessive salt content that needs to be improved.
另外，因魷魚含有蛋白質、維生素A、B和D和其他重要的生物分子，並富含Omega-3以及高氨基酸和一些人體必需元素，是很好的營養來源，且具有低三酸甘油酯、抗心律不整、抗動脈粥樣硬化、抗血栓形成以及抗炎和降低並且預防冠狀動脈心臟病（CHD）之功效，因此目前廣為大眾作為料理食用；另外，由於國內魷魚除了生鮮消費外，其餘皆作為加工食品(如：魷魚絲、魷魚片、冷凍魷魚排、魷魚足、魷魚耳及燻製品)來使用；而因上述加工食品仍以濕式食品或含少量水分的食品為主，該些加工食品在國內因氣候條件因素，其較難長時間保存，且該些加工食品的口感非常相似；因此，如何製作有別於現有豬肉肉紙、魷魚加工食品，且易於保存之魷魚加工食品，實乃食品業者、漁業產品公司所亟欲解決之課題。In addition, squid contains protein, vitamins A, B and D and other important biomolecules, and is rich in Omega-3, high amino acids and some essential elements for the human body. It is a good source of nutrition and has the effects of low triglycerides, anti-arrhythmia, anti-atherosclerosis, anti-thrombosis, anti-inflammatory, and reducing and preventing coronary heart disease (CHD). Therefore, it is currently widely used as a dish by the public. In addition, in China, squid is consumed fresh and the rest is processed. Food (such as squid shreds, squid fillets, frozen squid steaks, squid feet, squid ears and smoked products); and because the above processed foods are still mainly wet foods or foods containing a small amount of water, these processed foods are difficult to preserve for a long time due to climatic conditions in China, and the taste of these processed foods is very similar; therefore, how to make squid processed foods that are different from existing pork meat paper and squid processed foods and are easy to preserve is indeed a problem that food manufacturers and fishery product companies are eager to solve.
本發明之目的，係在於改善上述豬肉肉紙及現有魷魚加工食品之缺失，俾提供一種將魷魚製成肉紙，而具有少鹽、健康，且成分簡單之魷魚肉紙製備方法及產品。The purpose of the present invention is to improve the defects of the above pork meat paper and existing squid processed food, so as to provide a method and product for making squid meat paper which is low in salt, healthy and has simple ingredients.
為達到上述目的，本發明之魷魚肉紙之製造方法，包含有下列步驟：To achieve the above-mentioned object, the manufacturing method of the squid paper of the present invention comprises the following steps:
洗淨切片：利用臭氧微氣泡水液將魷魚洗淨殺菌，並將洗淨殺菌後之魷魚去皮切片，使形成約為2cm x 2cm大小之魷魚片；Wash and slice: Use ozone microbubble water to wash and sterilize the squid, then peel and slice the washed and sterilized squid into squid slices of about 2cm x 2cm in size;
均質調味：將切片後之魷魚片均質使形成魷魚漿，且魷魚漿中無明顯肉塊存在，然後將魷魚漿加入調味料（如：醬油、杏仁片、糖、…等），然後再加入玉米粉，使形成可定型之魷魚漿糰；Homogenizing and seasoning: Homogenize the sliced squid to form squid paste without obvious meat pieces. Then add seasonings (such as soy sauce, almond slices, sugar, etc.) to the squid paste, and then add cornstarch to form a squid paste ball that can be shaped;
冷凍成型：將魷魚漿糰放入模具中低溫冷凍，令魷魚漿糰依模具形狀冷凍定型；Freeze molding: Put the squid paste into the mold and freeze it at low temperature, so that the squid paste will be frozen and shaped according to the shape of the mold;
裁切薄片：將冷凍定型之魷魚漿糰裁切成所需厚度之薄片，該厚度以小於0.01公分為最佳；Cut into thin slices: Cut the frozen squid paste into slices of desired thickness. The best thickness is less than 0.01 cm.
預烤：將裁切後之魷魚薄片利用烤爐以90℃～110℃加熱烘烤，使魷魚薄片表皮的水份瞬間去除，以固定其形狀；Pre-baking: Bake the cut squid slices in an oven at 90℃~110℃ to instantly remove moisture from the squid slices’ surface to fix their shape;
烘烤：將經預烤後之魷魚薄片再次加熱，並以150℃～200℃烘烤20分鐘，使熱能穿透魷魚薄片而達到快速熟化及發泡，並使魷魚肉紙變脆；Baking: reheat the pre-baked squid slices and bake at 150℃~200℃ for 20 minutes to allow the heat to penetrate the squid slices to achieve rapid maturation and foaming, and make the squid paper crispy;
成品：將烘烤後之魷魚薄片冷卻至常溫(約26度)後保存，即形成酥脆之魷魚肉紙；Finished product: Cool the baked squid slices to room temperature (about 26 degrees) and store them to form crispy squid paper;
藉由上述步驟，俾提供一種將魷魚製成肉紙，而具有少鹽、健康，且成分簡單之魷魚肉紙製備方法及產品。Through the above steps, a method and product for preparing squid meat paper is provided, which is low in salt, healthy and has simple ingredients.
有關本發明為達到目的所運用之技術手段及其構造，茲謹再配合圖1至圖11所示之實施例，詳細說明如下：The technical means and structures used by the present invention to achieve the purpose are described in detail with reference to the embodiments shown in FIGS. 1 to 11 as follows:
如圖1所示，實施例中之魷魚肉紙之製造方法，包含有下列步驟：As shown in FIG. 1 , the method for manufacturing squid paper in the embodiment comprises the following steps:
洗淨切片：利用臭氧微氣泡水液將魷魚洗淨殺菌，並將洗淨殺菌後之魷魚去皮切片，使形成約為2cm x 2cm大小之魷魚片。Wash and slice: Use ozone microbubble water to wash and sterilize the squid, then peel and slice the washed and sterilized squid into squid slices of about 2cm x 2cm in size.
均質調味：將切片後之魷魚片均質使形成魷魚漿，且魷魚漿中無明顯肉塊存在，然後將魷魚漿加入調味料(如：醬油、杏仁片、糖、…等，然後再加入玉米粉，使形成可定型之魷魚漿糰。Homogenization and seasoning: Homogenize the sliced squid to form squid paste without obvious meat pieces. Then add seasonings (such as soy sauce, almond slices, sugar, etc.) to the squid paste, and then add cornstarch to form a squid paste ball that can be shaped.
冷凍成型：將魷魚漿糰放入模具中低溫冷凍，令魷魚漿糰依模具形狀冷凍定型。Freeze molding: Put the squid paste into the mold and freeze it at low temperature, so that the squid paste ball is frozen and shaped according to the shape of the mold.
裁切薄片：將冷凍定型之魷魚漿糰裁切成所需厚度之薄片，該厚度以小於0.01公分為最佳。Cut into thin slices: Cut the frozen squid paste into slices of desired thickness. The best thickness is less than 0.01 cm.
預烤：將裁切後之魷魚薄片利用烤爐以90℃～110℃加熱烘烤，使魷魚薄片表皮的水份瞬間去除，以固定其形狀。Pre-baking: Bake the cut squid slices in an oven at 90℃~110℃ to instantly remove the moisture from the squid slices' surface to fix their shape.
烘烤：將經預烤後之魷魚薄片再次加熱，並以150℃～200℃烘烤20分鐘，使熱能穿透魷魚薄片而達到快速熟化及發泡，並使魷魚肉紙變脆。Baking: Heat the pre-baked squid slices again and bake at 150℃~200℃ for 20 minutes to allow the heat to penetrate the squid slices to achieve rapid cooking and foaming, and make the squid paper crispy.
成品：將烘烤後之魷魚薄片冷卻至常溫後，即形成酥脆之魷魚肉紙。Finished product: After the baked squid slices are cooled to room temperature, crispy squid paper will be formed.
藉由上述步驟，可將魷魚製成魷魚肉紙，且本發明之魷魚肉紙未添加其他肉類（如：豬肉、雞肉）或肉粉，僅以魷魚、調味料及玉米粉所製成；而由圖2、3、4、5、6所列之各式測定結果顯示，本發明之魷魚肉紙具有良好之鮮度、厚度膨縮率、水分及水活性，且本發明魷魚肉紙具有良好之油脂品質，且由本發明製法所製作之魷魚肉紙產品不具有大腸桿菌(群)或沙門氏菌群；同時，如圖7所示，由本發明方法所製成之魷魚肉紙具有良好的脆度及硬度；另外，如圖8、9、10、11所示，由本發明方法所製成之魷魚肉紙顯然具有良好的成相品質與色澤。By the above steps, squid can be made into squid paper, and the squid paper of the present invention does not contain other meat (such as pork, chicken) or meat powder, but is made of squid, seasoning and corn flour. The various test results listed in Figures 2, 3, 4, 5 and 6 show that the squid paper of the present invention has good freshness, thickness expansion rate, moisture and water activity, and ... thickness expansion rate, moisture and water activity, and the squid paper of the present invention has good freshness, thickness expansion rate The squid paper produced by the method of the present invention has good oil quality, and the squid paper produced by the method of the present invention does not contain E. coli (groups) or Salmonella groups; at the same time, as shown in FIG. 7 , the squid paper produced by the method of the present invention has good crispness and hardness; in addition, as shown in FIGS. 8 , 9 , 10 , and 11 , the squid paper produced by the method of the present invention obviously has good image quality and color.
由是，從以上所述可知，本發明具有如下之優點：Therefore, from the above description, it can be seen that the present invention has the following advantages:
（一）由於本發明之魷魚肉紙係簡單由魷魚、調味料及玉米粉所製成，因此本發明成分簡單、健康，且未添加防腐劑，本發明確可減少過敏源產生，對於無法食用豬肉、牛肉之族群，亦可享受美味、健康之魷魚肉紙產品。(I) Since the squid paper of the present invention is simply made of squid, seasoning and corn flour, the ingredients of the present invention are simple and healthy, and no preservatives are added. The present invention can indeed reduce the generation of allergens, and people who cannot eat pork or beef can also enjoy delicious and healthy squid paper products.
（二）由於本發明係將魷魚漿糰冷凍成型後再裁切成薄片，其經由冷凍工序可確實對魷魚殺菌，及消滅所附著之寄生蟲；而冷凍後實可方便裁切形成尺寸、厚度均一的肉紙，提高烘烤、排列之方便性，且不會有浪費邊角料之情事發生。(ii) Since the present invention freezes the squid paste into shape and then cuts it into thin slices, the freezing process can sterilize the squid and eliminate the parasites attached to it; and after freezing, it can be easily cut into meat paper of uniform size and thickness, which improves the convenience of baking and arranging, and there will be no waste of scraps.
（三）再，由於本發明在製備魷魚漿時，因魷魚之纖維較短且富含水分，使得該魷魚漿會具有一定程度的黏性，相較習用豬肉肉紙必須添加鹽分來產生黏性，本發明確較豬肉肉紙之鹽分較少，本發明確實較豬肉肉紙更為少鹽、健康。(III) Furthermore, since the squid paste of the present invention has a certain degree of stickiness due to the short fiber of the squid and rich water content, the squid paste of the present invention has less salt than the pork paste, and is less salty and healthier than the pork paste.
（四）又，由於本發明對薄片狀之魷魚漿糰進行二次烘烤，其除了可先將魷魚肉紙中的水分快速去除，而可避免魷魚肉紙黏在烤網而在取下時撕裂、破壞外型，而藉由第二次烘烤，可使魷魚肉紙發泡而可增加整體口感與色澤美觀性。(iv) Furthermore, since the present invention bakes the thin squid paste twice, it can not only quickly remove the moisture in the squid paper, but also prevent the squid paper from sticking to the baking net and being torn and damaged when it is removed. In addition, the squid paper can be foamed by the second baking, which can increase the overall taste and color aesthetics.
由是，從以上所述可知，本發明確具有實用性與進步性，誠已符合發明專利之要件，爰依法提出專利申請，並祈賜專利為禱，至感德便。Therefore, from the above, it can be seen that this invention is indeed practical and progressive, and it has indeed met the requirements for invention patents. Therefore, I have filed a patent application in accordance with the law and prayed for the grant of the patent. I am very grateful.
惟以上所述，僅為本發明之可行實施例，該實施例主要僅在於用以舉例說明本發明為達到目的所運用之技術手段及其構造，因此並不能以之限定本發明之保護範圍，舉凡依本發明說明書及申請專利範圍所為之等效變化或修飾，皆應仍屬本發明所涵蓋之保護範圍者。However, the above is only a feasible embodiment of the present invention. The embodiment is mainly used to illustrate the technical means and structure used by the present invention to achieve the purpose. Therefore, it cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the description of the present invention and the scope of the patent application should still fall within the protection scope covered by the present invention.
無without
〔圖1〕係本發明之流程圖。 〔圖2〕係本發明魷魚肉紙之揮發性鹽基態氮結果圖。 〔圖3〕係本發明魷魚肉紙之厚度膨縮率測量結果圖。 〔圖4〕係本發明魷魚肉紙之水分與水活性測定結果圖。 〔圖5〕係本發明魷魚肉紙之油脂過氧化價結果圖。 〔圖6〕係本發明魷魚肉紙之大腸桿菌(群)/沙門氏菌群測定結果圖。 〔圖7〕係本發明魷魚肉紙之物性測定結果圖。 〔圖8〕係本發明魷魚肉紙之微觀結構圖(一)。 〔圖9〕係本發明魷魚肉紙之微觀結構圖(二)。 〔圖10〕係本發明魷魚肉紙之烘烤前後之外觀圖。 〔圖11〕係本發明魷魚肉紙之成品外觀圖。 [Figure 1] is a flow chart of the present invention. [Figure 2] is a result diagram of the volatile salt-based nitrogen of the squid paper of the present invention. [Figure 3] is a result diagram of the thickness expansion rate measurement of the squid paper of the present invention. [Figure 4] is a result diagram of the moisture and water activity measurement of the squid paper of the present invention. [Figure 5] is a result diagram of the oil peroxide value of the squid paper of the present invention. [Figure 6] is a result diagram of the E. coli (group)/Salmonella group measurement of the squid paper of the present invention. [Figure 7] is a result diagram of the physical property measurement of the squid paper of the present invention. [Figure 8] is a microscopic structure diagram of the squid paper of the present invention (I). [Figure 9] is a microscopic structure diagram of the squid paper of the present invention (II). [Figure 10] is the appearance of the squid meat paper of the present invention before and after baking. [Figure 11] is the appearance of the finished squid meat paper of the present invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW112102340A TWI843413B (en) | 2023-01-18 | 2023-01-18 | Squid paper manufacturing method and its product |
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| Application Number | Priority Date | Filing Date | Title |
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| TW112102340A TWI843413B (en) | 2023-01-18 | 2023-01-18 | Squid paper manufacturing method and its product |
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| TWI843413B true TWI843413B (en) | 2024-05-21 |
| TW202430046A TW202430046A (en) | 2024-08-01 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
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- 2023-01-18 TW TW112102340A patent/TWI843413B/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 網路文獻 SeekSnack Squidy - Seasoned Roller Squid Hot&Spicy 2020/10/12 https://seeksnack.com/seafood/squidy-seasoned-roller-squid-hot-spicy/ * |
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