Preparation method of ready-to-eat baby squid product

A manufacturing method and technology of squid larvae, applied in food preparation, food science, application, etc., can solve problems such as long heating time, high energy consumption, product taste, and nutrient damage, and achieve the effect of increased strength and unbreakable effect

Active Publication Date: 2012-05-02
ZHEJIANG FUDAN TOURISM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this sterilization method takes too long to heat squid, which may seriously damage the taste and nutritional content of the product, especially consume more energy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A method for manufacturing ready-to-eat baby squid products, the main process is: thawing of raw materials → rinsing → cooking at 85-90°C for 4-6 minutes → separating the head from the carcass and removing the guts → rinsing → seasoning the head and carcass respectively: After mixing with condiments, infiltrate at 10-15°C for more than 12 hours → dry the head and carcass at 45-55°C respectively → perform secondary seasoning on the head and carcass at a temperature of 10-15°C → dry the head and carcass at 10-15°C respectively Dry at 45-55°C → put the head back into the carcass → process with cooking oil at 170°C for 4-6 minutes → bagging → vacuum sealing → sterilization → cooling → weighing → packing → storage.

[0013] After steaming, the muscles of the squid naturally contract, and the mouth diameter of the carcass is less than 20mm. At this time, it is relatively strong, and it is more convenient to remove the internal organs and clean it than fresh goods.

[0014] Th...

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PUM

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Abstract

The invention provides a preparation method of a ready-to-eat baby squid product. The preparation method comprises a stepped sterilization process; in a adopted heating and cooling process, water at different temperatures is sprayed to the outside of the flexible package of the processed baby squid; and the sterilization process comprises the specific procedures of sequentially spraying water at the temperature of 70 DEG C for 7 minutes, spraying water at the temperature of 90 DEG C for 4 minutes, spraying water at the temperature of 100 DEG C for 2 minutes, spraying water at the temperature of 121 DEG C for 1 minute, spraying water at the temperature of 90 DEG C for 4 minutes and spraying water at the temperature of 45 DEG C for 10 minutes. The stepped sterilization process and the spray-type heating and cooling process are adopted in the preparation method of the ready-to-eat baby squid product. Compared with the prior art, the preparation method has the beneficial effects that by adopting the spray-type heating and cooling process, the feasibility of the stepped sterilization process is ensured, and energy consumption and water consumption can be reduced; in addition, the totaltime of the sterilization process is shorter than that of the conventional sterilization process so as to prevent the obtained product from being damaged due to overlong heating time and high-temperature retaining time.

Description

technical field [0001] The invention relates to a method for manufacturing instant squid products. Background technique [0002] Baby squid are young squid, usually only a few centimeters long. Unlike adult squid, it is difficult to process because its meat is very tender and thin. In fact, processing with general squid processing methods or other fish processing methods, the result is not satisfactory. Therefore, the most common finished products are sun-dried or frozen or even fresh products, without further processing, and the added value is relatively low. There are also instant baby squid products on the market at present, but they are obtained by drying the whole baby squid after cooking, or cooking and drying after removing the viscera and cleaning. However, the sterilization process is basically carried out according to the conventional three-stage sterilization process, that is, the temperature is raised to 118°C within 20 minutes, then the temperature is kept at ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 徐舟波
Owner ZHEJIANG FUDAN TOURISM FOOD
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