CN109480224A - A kind of preparation method of leisure seasoning squid - Google Patents
A kind of preparation method of leisure seasoning squid Download PDFInfo
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- CN109480224A CN109480224A CN201811501341.1A CN201811501341A CN109480224A CN 109480224 A CN109480224 A CN 109480224A CN 201811501341 A CN201811501341 A CN 201811501341A CN 109480224 A CN109480224 A CN 109480224A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 140
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 58
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 38
- 150000002367 halogens Chemical class 0.000 claims abstract description 38
- 238000012545 processing Methods 0.000 claims abstract description 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 238000010257 thawing Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims abstract description 5
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 45
- 235000019634 flavors Nutrition 0.000 claims description 45
- 235000012424 soybean oil Nutrition 0.000 claims description 27
- 239000003549 soybean oil Substances 0.000 claims description 27
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 241000510672 Cuminum Species 0.000 claims description 17
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 15
- 229910052708 sodium Inorganic materials 0.000 claims description 15
- 239000011734 sodium Substances 0.000 claims description 15
- 229910019142 PO4 Inorganic materials 0.000 claims description 13
- 235000021168 barbecue Nutrition 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 13
- 239000010452 phosphate Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- 235000010350 erythorbic acid Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 239000005457 ice water Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000014102 seafood Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000341 volatile oil Substances 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 5
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 5
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 235000011008 sodium phosphates Nutrition 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- 239000002994 raw material Substances 0.000 description 14
- 235000016709 nutrition Nutrition 0.000 description 7
- 241000722363 Piper Species 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000002985 plastic film Substances 0.000 description 5
- 229920006255 plastic film Polymers 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000005030 aluminium foil Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001597145 Decapodiformes Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001481253 Oegopsina Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 238000006385 ozonation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 238000012797 qualification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present embodiments relate to food processing technology fields, and in particular to a kind of preparation method of leisure seasoning squid.The preparation method of leisure seasoning squid provided by the invention, comprising: squid is passed through into feedstock processing；It will be sterilized by the squid of feedstock processing；Marinated processing: the squid of defrosting is subjected to knead-salting with marinated ingredient；Blanching processing: will marinated treated that squid carries out blanching；Bubble halogen processing: the squid after blanching is put into rapidly in low temperature baste cooling, immersion；Packaging: the squid after cooling impregnate being packed, vacuum-pumping and sealing, and sterilizing obtains squid packet；Seasoning is prepared, seasoning is packed, obtains seasoning packet；Squid packet and seasoning packet are put into container jointly, sealed.Preparation method provided by the invention can standardize, industrialized production, and leisure obtained seasons squid flavor-stable, in good taste, and the shelf-life, at normal temperature up to 30 days or more, for food and drink and retail, and suitable Vending Machine is sold.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of leisure seasoning squid.
Background technique
Snack food is the food that people are eaten at leisure, rest, and most proper explanation is to eat the food played.Leisure
Food classification has: dry fruit, dilated food, candy, meat products, aquatic products etc..Snack food can mitigate the psychological pressure of people,
And eater can be helped to alleviate own self emotion, it keep your mood.With the improvement of living standards, snack food gradually rises
Lattice are daily necessities for people, and with the development of economy and the improvement of consumption level, consumer is for snack food number
The demand of amount and quality constantly increases.
Squid, also referred to as squid, squid are Mollusca Cephalopoda Coleoidea Decapodiformes pipe squid mesh Oegopsidas
Animal.Squid body cone, body colour is pale, there is light brown color spot, and there is 10, touching foot in front, and the meat fin of tail end is triangular in shape, often
It is cruised in deep about 20 meters of ocean in groups.Squid is full of nutrition, in addition to the amino acid rich in protein and needed by human body, squid
Also contain a large amount of Taurine, can inhibit the cholesterol level in blood, relieve fatigue, restore eyesight, improves liver function.Squid
Fish delicious flavour, full of nutrition, high protein, low fat meet modern health idea, are the high-quality originals for making snack food
Material.
Squid fabricated product on the market is at present with iron plate squid, the squid of Broiled Cuttlefish and sauce halogen, delicious flavour mouthfeel
It is good, it cannot store for a long time.The squid product sold currently on the market passes through high temperature sterilization more, and mouthfeel and nutrition are destroyed.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention
Goal of the invention
To solve the above problems, the purpose of the present invention is to provide a kind of preparation methods of leisure seasoning squid.The present invention
The preparation method of offer, selecting high-quality squid is raw material, through feedstock processing, marinated, blanching, cold soaking bubble halogen, squid and seasoning
Separately the techniques such as packaging are process, and can be standardized, industrialized production, and leisure obtained seasons squid flavor-stable, mouthfeel
Well, and the shelf-life is at normal temperature up to 30 days or more, can be for food and drink and retail, and Vending Machine is suitble to sell.
Solution
Purpose to realize the present invention, the embodiment of the invention provides a kind of preparation methods of leisure seasoning squid, including under
State step:
Squid is passed through into feedstock processing；
Marinated processing: knead-salting will be carried out with marinated ingredient by the squid of feedstock processing；
Wherein, marinated ingredient includes: composite phosphate, salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, seafood powder and
Ice water；
Blanching processing: will marinated treated that squid carries out blanching；
Bubble halogen processing: the squid after blanching is put into rapidly in low temperature baste cooling, immersion；
Wherein, low temperature baste ingredient includes: water, ice, edible salt, white granulated sugar, chickens' extract and D-araboascorbic acid sodium；
Packaging: the squid after cooling impregnate being packed, vacuum-pumping and sealing, and sterilizing obtains squid packet；
Seasoning is prepared, seasoning is packed, obtains seasoning packet；
Squid packet and seasoning packet are put into container jointly, sealed.
Above-mentioned preparation method in one possible implementation, is pickled in processing, squid by feedstock processing with salt down
Prepare the weight ratio of each component in material are as follows: 100 parts of squid, 1-1.5 parts of composite phosphate, 0.5-1 parts of salt, white granulated sugar
0.5-1.5 parts, 0.2-1.0 parts of monosodium glutamate, 0.1-0.3 parts of D-araboascorbic acid sodium, 0.5-2.0 parts of seafood powder and ice water 20-50
Part.
In one possible implementation, the composite phosphate includes: sodium pyrophosphate, six inclined phosphorus to above-mentioned preparation method
At least one of sour sodium, sodium tripolyphosphate or sodium dihydrogen phosphate；Optionally, the composite phosphate includes the group of following weight parts
Point: 30 parts of sodium pyrophosphate, 30 parts of calgon, 20 parts of sodium tripolyphosphate and 20 parts of sodium dihydrogen phosphate.
In one possible implementation, low temperature baste ingredient includes the group of following weight parts to above-mentioned preparation method
Point: 30-70 parts of water, 30-70 parts of ice, 0.5-1.5 parts of edible salt, 1.0-3.0 parts of white granulated sugar, 2-3 parts of chickens' extract and the different Vitamin C of D-
Sour sodium 0.1-0.3 parts；Wherein, ice and totally 100 parts of water.
In one possible implementation, knead-salting temperature is 0-4 DEG C to above-mentioned preparation method, time 20-
60min。
In one possible implementation, blanching temperature is 100 DEG C to above-mentioned preparation method, time 2-3min.
Above-mentioned preparation method in one possible implementation, is steeped in halogen processing, soaking time 0.5-5h, optionally
For 1h.
Above-mentioned preparation method in one possible implementation, in bubble halogen processing, is immersed in tumbler and carries out.
In one possible implementation, in packaging step, sterilising conditions are 115 DEG C of sterilizings to above-mentioned preparation method
15min。
In one possible implementation, seasoning includes spicy, paste flavor taste or barbecue taste tune to above-mentioned preparation method
Taste substance.
In one possible implementation, spicy seasoning includes: soybean oil to above-mentioned preparation method, shredded chili, red
Pepper grain, pericarpium zanthoxyli schinifolii grain, paste flavor essence and the spicy oil of paste flavor；Optionally, in bubble halogen treated squid and spicy seasoning
The weight ratio of each component are as follows: bubble halogen treated 1000 parts of squid, it is 20-100 parts of soybean oil, 20-100 parts of shredded chili, red
10-30 parts of pepper grain, 10-30 parts of pericarpium zanthoxyli schinifolii grain, 0.5-5 parts of paste flavor essence and spicy 1-10 parts of the oil of paste flavor；It is further optional
Ground, the weight ratio of each component in bubble halogen treated squid and spicy seasoning are as follows: bubble halogen treated squid 1000
Part, 30 parts of soybean oil, 50 parts of shredded chili, 15 parts of pericarpium zanthoxyli bungeani grain, 15 parts of pericarpium zanthoxyli schinifolii grain, 2 parts of paste flavor essence and paste flavor spicy oily 3
Part.
In one possible implementation, the preparation method of spicy seasoning includes: by soybean to above-mentioned preparation method
Oil is heated to 220 DEG C, then heats the quick-fried perfume (or spice) of shredded chili, then adds pepper grain and fry out fragrance, finally mix remaining auxiliary material
It closes, stirring.
In one possible implementation, paste flavor taste seasoning includes: that soybean oil, shallot are broken, yellow to above-mentioned preparation method
Beans sauce, fermented soya bean, paste flavor essence and fermented soya beans, salted or other wise essence；Optionally, each component in bubble halogen treated squid and paste flavor taste seasoning
Weight ratio are as follows: bubble halogen treated 1000 parts of squid, 20-100 parts of soybean oil, shallot are 10-60 parts broken, soya sauce 5-50
Part, 10-40 parts of fermented soya bean, 0.5-10 parts of paste flavor essence and 1-10 parts of fermented soya beans, salted or other wise essence；Still optionally further, bubble halogen treated squid
The weight ratio of each component in fish and paste flavor taste seasoning are as follows: bubble halogen treated 1000 parts of squid, 30 parts of soybean oil, shallot
Broken 30 parts, 25 parts of soya sauce, 25 parts of fermented soya bean, 2 parts of paste flavor essence and 3 parts of fermented soya beans, salted or other wise essence.
In one possible implementation, the preparation method of paste flavor taste seasoning includes: by soybean to above-mentioned preparation method
Oil is heated to 220 DEG C, and the broken quick-fried perfume (or spice) of shallot is then added, and then adds remaining auxiliary material mixing, stirring.
In one possible implementation, barbecue taste seasoning includes: soybean oil, shredded chili, flower to above-mentioned preparation method
Green pepper, cumin particle, cumin essential oil and barbecue essence；Optionally, each component in bubble halogen treated squid and barbecue taste seasoning
Weight ratio are as follows: bubble halogen treated 1000 parts of squid, it is 20-100 parts of soybean oil, 2-30 parts of shredded chili, 2-30 parts of Chinese prickly ash, diligent
Right 5-50 parts of grain, 1-15 parts of cumin essential oil, and essence 0.5-10 parts of barbecue；Still optionally further, bubble halogen treated squid with
Roast taste seasoning in each component weight ratio are as follows: bubble halogen treated 1000 parts of squid, 20 parts of soybean oil, shredded chili 10
Part, 5 parts of Chinese prickly ash, 10 parts of cumin particle, 3 parts of cumin essential oil, roast 2 parts of essence.
In one possible implementation, the preparation method of barbecue taste seasoning includes: by soybean to above-mentioned preparation method
Oil is heated to 220 DEG C, and the quick-fried perfume (or spice) of shredded chili is then added, then adds pepper grain and cumin particle fries out fragrance, then add
Remaining auxiliary material mixing, stirring.
In one possible implementation, the feedstock processing of squid includes thawing to above-mentioned preparation method, and squid is thawed
Method include: that 0-4 DEG C of natural thaw, water purification defrosting or high humidity low temperature thaw；Optionally, when high humidity low temperature thaws, temperature of thawing
Degree is 3-8 DEG C, humidity RH=95%.
Above-mentioned preparation method in one possible implementation, the step of feedstock processing of squid includes disinfection, disinfection
Include: that will the thaw squid that finishes is put into the ozone-containing sterilizing water of 0.3-0.5mg/L and sterilizes 2-20min, then takes out squid, then
Further cleaning, finishing, finishing finish, are placed again into the ozone-containing sterilizing water of 0.3-0.5mg/L and sterilize 2-20min.
Above-mentioned preparation method in one possible implementation, when packaging, squid is fitted into aluminium foil bag, every bag of 100-
105g。
Above-mentioned preparation method in one possible implementation, when packaging, seasoning is fitted into plastic film bag, often
Bag 11-13g.
In one possible implementation, when packaging, squid packet and seasoning packet are put into jointly for above-mentioned preparation method
In PET bottle；Optionally, the PET bottle is big mouth PET bottle.
The embodiment of the invention also provides the leisure seasoning squids as made from above-mentioned preparation method.
Beneficial effect
(1) preparation method of the leisure seasoning squid provided in the embodiment of the present invention, selection squid are raw material, squid battalion
Abundant, delicious flavour is supported, and is rich in Taurine, the cholesterol level in blood is can inhibit, relieves fatigue, restores eyesight, is improved
Liver function.The characteristic of squid high protein, low fat meets the health idea of modern, is highly suitable for processing leisure food
Product.
(2) preparation method of the leisure seasoning squid provided in the embodiment of the present invention, without conventional pre-cooling after blanching,
But be directly placed into 0 DEG C or so of low temperature baste, can both product be made to cool down rapidly；Product can be made quickly to enter again simultaneously
Taste can also increase the elastic and tender and crisp mouthfeel of product.
Due to just passing through blanching when squid blanching, surface temperature is relatively high, encounters 0 DEG C or so of low temperature baste, squid
Epidermal tissue's pre- cold events rapidly, so that the juice inside squid is stayed in the body, will not be lost, to guarantee the nutrition of squid not
It can be lost, and keep the mouthfeel of product more tender and crisp.During gradually cooling down, because product expands with heat and contract with cold, juice is seasoned
Meeting retracting into inside squid with product, to keep squid tasty faster.The tasty effect of the cooling bubble halogen 1h of the present invention with
The tasty effect of traditional stew in soy sauce 4h is suitable.
(3) preparation method of the leisure seasoning squid provided in the embodiment of the present invention, is added phosphate, can make when marinated
Squid weight gain 20%-30%, increases the yield rate of squid, and be obviously improved the mouthfeel of squid, keeps the good elasticity of squid.
(4) preparation method of the leisure seasoning squid provided in the embodiment of the present invention, it is primary to float by ozone sterilization twice
It scalds and sterilizes, a high temperature sterilization, by the nutritional programs of gradually bacteria reducing and the time and temperature of reduction final high temperature sterilizing, really
Shelf-life and the mouthfeel of product are protected.
It is carried out disinfection processing after squid is thawed using ozone, ozonization can remove the bacterium colony of 95-99% every time, can fill
Divide the initial bacterium number amount for reducing raw material.
Blanching processing can be such that squid cures, while can kill part bacterium colony again, make total plate count contained in squid again
Secondary reduction.
After squid is packed into aluminium foil bag, the total plate count of product can be reduced again through 115 DEG C of 15min that sterilize, make product
Shelf-life is at normal temperature up to 30 days or more.In addition, the reasonable control of sterilization time, it can make the flavor of product and mouthfeel will not be by
It destroys.
(5) lying fallow for providing in the embodiment of the present invention seasons the preparation method of squid, because containing more salt in seasoning
Point and grease, at normal temperature can be reserved for 1 month or more.Squid and seasoning are packed respectively, without by product mix one
It rises and sterilizes, be because sterilization regulation is very big to the flavor effect of seasoning.By packing respectively, product both ensure that
Flavor and mouthfeel, and can guarantee the shelf-life of product.
(6) the preparation method consumer of the leisure seasoning squid provided in the embodiment of the present invention fills product when edible
In the PET bottle for entering big mouth, product can be made in addition to circulating in conven-tional channels, can also be put into Vending Machine and be sold.
Squid packet and seasoning packet are opened respectively, is put into PET bottle, " shakes " before consumption, mouthfeel can be obtained and flavor is all
Good product.
(7) the leisure seasoning squid provided in the embodiment of the present invention, special taste, delicious flavour are full of nutrition.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creative work premise
Under every other embodiment obtained, shall fall within the protection scope of the present invention.Unless otherwise explicitly stated, otherwise whole
In a specification and claims, it is to include that the term " include " or its transformations will be understood as
The element or component stated, and do not exclude other elements or other components.
In addition, in order to better illustrate the present invention, numerous details is given in specific embodiment below.
It will be appreciated by those skilled in the art that without certain details, the present invention equally be can be implemented.In some embodiments, right
It is not described in detail in raw material well known to those skilled in the art, element, method, means etc., in order to highlight master of the invention
Purport.
In following embodiment, seafood powder used is purchased from northern Jing Han Qi Food Co., Ltd；
Chickens' extract is the happy chickens' extract of family；
Paste flavor essence is purchased from north Jing Han Qi Food Co., Ltd；
The spicy oil of paste flavor is purchased from Nanyang Zhangzhongjing Super Kitchen Co., Ltd.；
Fermented soya beans, salted or other wise essence is purchased from north Jing Han Qi Food Co., Ltd；
Cumin essential oil is purchased from Nanyang Zhangzhongjing Super Kitchen Co., Ltd.；
It roasts essence and is purchased from north Jing Han Qi Food Co., Ltd.
Embodiment 1
The preparation method of spicy squid
1. squid is checked and accepted
Supplier provides verification of conformity data, and specification standards meet procurement plan or contract requirement；
Stores keeping enters -18 DEG C of freezers according to inspection qualification single pair raw material test amount of the product control portion to raw material；
Fill in raw material record of acceptance in product control portion.
2. thawing
The squid of freezing is removed packing case by 2.1, and whole bag uniform coding is placed on Plate for defrosting, then piles up on thaw shelf.
Thaw shelf is kept between thaw shelf at a distance from least 10cm.
Squid is thawed using high humidity low temperature, and thawing room is controlled at 3-8 DEG C, humidity RH=95%.
2.2 before processing, and squid is sloughed plastic film, is cleaned with bubble cleaner, 0.3- is dipped to after cleaning
5min is sterilized in 0.5mg/L Ozone Water, then passes through vibration draining machine draining.
Raw material after defrosting must in 3h completion of processing, freezer storage cannot be entered back by processing remaining raw material.From drift
Temperature is controlled at 15 DEG C hereinafter, material temperature control is at 10 DEG C or less between washing the entire processing of packaging.Station, equipment, work device
The total plate count of tool will be lower than 103cfu/cm2.It produces preceding ozone to sterilize to workshop, time at least 1h.
3. finishing
The squid that will have been thawed removes inedible part and impurity, is then immersed in spare in ice water.
4. cleaning, disinfection
The raw material handled well is cleaned and is sterilized with bubble cleaner+Sterilizing machine using ozone again by 4.1, rinsing
Ozone Water ozone concentration is 0.3-0.5mg/L, disinfecting time 5min.
The raw material disinfected is passed through vibration draining machine by 4.2, and the moisture for removing surface is stand-by.
5. ingredient
Prepare marinated ingredient, wherein the weight ratio of the squid of defrosting and marinated ingredient are as follows: 100 parts of the squid of defrosting,
1 part of composite phosphate, 0.5 part of salt, 0.5 part of white granulated sugar, 0.2 part of monosodium glutamate, 0.1 part of D-araboascorbic acid sodium, seafood powder 0.5
Part and 20 parts of ice water.
Wherein, the composite phosphate is made of following components in parts by weight: 30 parts of sodium pyrophosphate, calgon 30
Part, 20 parts of sodium tripolyphosphate and 20 parts of sodium dihydrogen phosphate.
6. tumbling
The squid block 250kg disinfected is first packed into trolley by 6.1, is put into tumbler with special container.
Material in marinated ingredient outside deicing water is put into tumbler again by 6.2, is then turned on tumbling, tumbling about 1min, so
Ice water is put into tumbler afterwards, carries out tumbling.Tumbler parameter setting: vacuum degree standard (- 0.07MPa), 5 turns/min of revolving speed,
Total time 60min, tumbling 1min, interval 9min.
7. blanching
The good squid of tumbling is put into successively in continuous blanching machine, temperature sets 100 DEG C, and time 120s, blanching finishes, and uses
Vibrating water-dropping machine draining is stand-by.
8. cooling, bubble halogen
The squid for water of scalding is put into rapidly in the tumbler for installing cooling baste, during operation, tumbler needs
Constantly to beat it is cold, to make squid cool down rapidly.The parameter setting of refrigeration tumbler is tumbling 1min (revolving speed is 2 turns/min),
Interval 9min, total time 1h.
Low temperature formulation of flavoring liquid includes following components in parts by weight: 30 parts of water, 30 parts of ice, and 0.5 part of edible salt, white granulated sugar
1.0 parts, 2 parts of chickens' extract and 0.1 part of D-araboascorbic acid sodium.
9. packaging
9.1 impregnate it is tasty finishes, tasty good squid is packed into aluminium foil bag, every bag of 100-105g, then vacuum-pumping and sealing；
The aluminium foil bag for having taken out vacuum loading sterilization kettle is sterilized, sterilization temperature is 115 DEG C, and time 15min obtains squid packet；
9.2 preparation spicy seasonings, formula are shown in Table 1:
1 spicy of table seasons material formula (in terms of 1kg bubble halogen treated squid)
| Serial number | Raw material | Dosage (g) |
| 1 | Soybean oil | 30 |
| 2 | Shredded chili | 50 |
| 3 | Pericarpium zanthoxyli bungeani grain | 15 |
| 4 | Pericarpium zanthoxyli schinifolii grain | 15 |
| 5 | Paste flavor essence | 2 |
| 6 | The spicy oil of paste flavor | 3 |
It when preparing spicy seasoning, needs for soybean oil to be heated to 220 DEG C, then heats the quick-fried perfume (or spice) of shredded chili, then again
Pepper grain is added and fries out fragrance, finally remaining auxiliary material is mixed and is stirred evenly；Seasoning is mounted in plastic film bag
In, every bag of 11-13g, sealing obtains seasoning packet；
Squid packet after sterilizing cooling is fitted into big mouth PET bottle together with seasoning packet, is sealed, vanning；It is put into storehouse
It is temporary.
Nutritional ingredient detection is carried out to spicy squid obtained, the results are shown in Table 2.
The spicy squid testing result of table 2
Embodiment 2
The preparation method of paste flavor squid
With example 1, difference is only that step:
(1) weight ratio of the squid and marinated ingredient thawed are as follows: 100 parts of the squid of defrosting, composite phosphate 1.5
Part, 1 part of salt, 1.5 parts of white granulated sugar, 1.0 parts of monosodium glutamate, 0.3 part of D-araboascorbic acid sodium, 2.0 parts of seafood powder and 50 parts of ice water；
(2) low temperature formulation of flavoring liquid includes following components in parts by weight: 70 parts of water, 70 parts of ice, and 1.5 parts of edible salt, white sand
3.0 parts of sugar, 3 parts of chickens' extract and 0.3 part of D-araboascorbic acid sodium；
(3) formula of seasoning and preparation method are different: the seasoning material formula of paste flavor taste used in the present embodiment is shown in Table 3, prepares
It when paste flavor taste seasoning, needs for soybean oil to be heated to 220 DEG C, the broken quick-fried perfume (or spice) of shallot is then added, then adds remaining auxiliary
Material, which mixes, to stir evenly；By seasoning in plastic film bag, every bag of 11-13g, sealing obtains seasoning packet.
3 paste flavor taste of table seasons material formula (in terms of 1kg bubble halogen treated squid)
| Serial number | Raw material | Dosage (g) |
| 1 | Soybean oil | 30 |
| 2 | Shallot is broken | 30 |
| 3 | Soya sauce | 25 |
| 4 | Yangjiang fermented soybean | 25 |
| 5 | Paste flavor essence | 2 |
| 6 | Fermented soya beans, salted or other wise essence | 3 |
Embodiment 3
Roast the preparation method of taste squid
With embodiment 1, difference is only that step:
(1) weight ratio of the squid and marinated ingredient thawed are as follows: 100 parts of the squid of defrosting, composite phosphate 1.2
Part, 0.8 part of salt, 1 part of white granulated sugar, 0.8 part of monosodium glutamate, 0.2 part of D-araboascorbic acid sodium, 1.5 parts of seafood powder and 30 parts of ice water；
(2) low temperature formulation of flavoring liquid includes following components in parts by weight: 50 parts of water, 50 parts of ice, and 1 part of edible salt, white granulated sugar
1.5 parts, 2.5 parts of chickens' extract and 0.2 part of D-araboascorbic acid sodium；
(3) formula of seasoning and preparation method are different: the present embodiment barbecue taste seasoning material formula used is shown in Table 4, prepares
Roast taste seasoning when, need for soybean oil to be heated to 220 DEG C, then be added the quick-fried perfume (or spice) of shredded chili, then add pepper grain and
Cumin particle fries out fragrance, then adds remaining auxiliary material and mixes and stirs evenly；Seasoning is mounted in plastic film bag
In, every bag of 11-13g, sealing obtains seasoning packet.
Table 4 roasts taste seasoning material formula (in terms of 1kg bubble halogen treated squid)
| Serial number | Raw material | Dosage (g) |
| 1 | Soybean oil | 20 |
| 2 | Shredded chili | 10 |
| 3 | Zanthoxylum powder | 5 |
| 4 | Cumin particle | 10 |
| 5 | Cumin essential oil | 3 |
| 6 | Roast essence | 2 |
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features；
And these are modified or replaceed, technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (10)
1. a kind of preparation method of leisure seasoning squid, includes the following steps:
Squid is passed through into feedstock processing；
Marinated processing: knead-salting will be carried out with marinated ingredient by the squid of feedstock processing；
Wherein, marinated ingredient includes: composite phosphate, salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, seafood powder and ice
Water；
Blanching processing: will marinated treated that squid carries out blanching；
Bubble halogen processing: the squid after blanching is put into rapidly in low temperature baste cooling, immersion；
Wherein, low temperature baste ingredient includes: water, ice, edible salt, white granulated sugar, chickens' extract and D-araboascorbic acid sodium；
Packaging: the squid after cooling impregnate being packed, vacuum-pumping and sealing, and sterilizing obtains squid packet；
Seasoning is prepared, seasoning is packed, obtains seasoning packet；
Squid packet and seasoning packet are put into container jointly, sealed.
2. preparation method according to claim 1, it is characterised in that: by each in the squid of feedstock processing and marinated ingredient
The weight ratio of component are as follows: 100 parts of squid, 1-1.5 parts of composite phosphate, 0.5-1 parts of salt, 0.5-1.5 parts of white granulated sugar, taste
It is 0.2-1.0 parts smart, 0.1-0.3 parts of D-araboascorbic acid sodium, 0.5-2.0 parts of seafood powder and 20-50 parts of ice water.
3. preparation method according to claim 1, it is characterised in that: the composite phosphate include: sodium pyrophosphate, six partially
At least one of sodium phosphate, sodium tripolyphosphate or sodium dihydrogen phosphate；Optionally, the composite phosphate includes following weight parts
Component: 30 parts of sodium pyrophosphate, 30 parts of calgon, 20 parts of sodium tripolyphosphate and 20 parts of sodium dihydrogen phosphate.
4. preparation method according to claim 1, it is characterised in that: low temperature baste ingredient includes the group of following weight parts
Point: 30-70 parts of water, 30-70 parts of ice, 0.5-1.5 parts of edible salt, 1.0-3.0 parts of white granulated sugar, 2-3 parts of chickens' extract and the different Vitamin C of D-
Sour sodium 0.1-0.3 parts；Wherein, ice and totally 100 parts of water.
5. preparation method according to claim 1, it is characterised in that: knead-salting temperature is 0-4 DEG C, time 20-
60min；
And/or blanching temperature is 100 DEG C, time 2-3min；
And/or in bubble halogen processing, soaking time 0.5-5h is optionally 1h；
And/or it in bubble halogen processing, is immersed in tumbler and carries out；
And/or in packaging step, sterilising conditions are 115 DEG C of sterilizing 15min；
And/or seasoning includes spicy, paste flavor taste or barbecue taste seasoning；
And/or the feedstock processing of squid includes thawing and sterilizing, and includes: 0-4 DEG C of natural thaw by the method that squid is thawed, net
Water thawing or high humidity low temperature thaw；Optionally, when high humidity low temperature thaws, thaw point is 3-8 DEG C, humidity RH=95%；
The step of disinfection includes: that will the thaw squid that finishes is put into the ozone-containing sterilizing water of 0.3-0.5mg/L and sterilizes 2-20min,
Squid is then taken out, further cleans, modify, finishing finishes, is placed again into the ozone-containing sterilizing water of 0.3-0.5mg/L and sterilizes
2-20min。
6. preparation method according to claim 5, it is characterised in that: spicy seasoning include: soybean oil, shredded chili,
Pericarpium zanthoxyli bungeani grain, pericarpium zanthoxyli schinifolii grain, paste flavor essence and the spicy oil of paste flavor；
Optionally, in bubble halogen treated squid and spicy seasoning each component weight ratio are as follows: treated for bubble halogen
1000 parts of squid, 20-100 parts of soybean oil, 20-100 parts of shredded chili, 10-30 parts of pericarpium zanthoxyli bungeani grain, 10-30 parts of pericarpium zanthoxyli schinifolii grain, paste flavor
0.5-5 parts of essence and spicy 1-10 parts of the oil of paste flavor；Still optionally further, in bubble halogen treated squid and spicy seasoning
The weight ratio of each component are as follows: bubble halogen treated 1000 parts of squid, 30 parts of soybean oil, 50 parts of shredded chili, pericarpium zanthoxyli bungeani grain 15
Part, 15 parts of pericarpium zanthoxyli schinifolii grain, 2 parts of paste flavor essence and spicy oily 3 parts of paste flavor；
Optionally, the preparation method of spicy seasoning includes: that soybean oil is heated to 220 DEG C, then heats the quick-fried perfume (or spice) of shredded chili,
Then it adds pepper grain and fries out fragrance, finally mix remaining auxiliary material, stir.
7. preparation method according to claim 5, it is characterised in that: paste flavor taste seasoning include: soybean oil, shallot it is broken,
Soya sauce, fermented soya bean, paste flavor essence and fermented soya beans, salted or other wise essence；
Optionally, in bubble halogen treated squid and paste flavor taste seasoning each component weight ratio are as follows: treated for bubble halogen
1000 parts of squid, 20-100 parts of soybean oil, shallot are 10-60 parts broken, and 5-50 parts of soya sauce, 10-40 parts of fermented soya bean, paste flavor essence 0.5-
10 parts and 1-10 parts of fermented soya beans, salted or other wise essence；Still optionally further, in bubble halogen treated squid and paste flavor taste seasoning each component weight
Measure part ratio are as follows: bubble halogen treated 1000 parts of squid, broken 30 parts of 30 parts of soybean oil, shallot, 25 parts of soya sauce, 25 parts of fermented soya bean,
2 parts of paste flavor essence and 3 parts of fermented soya beans, salted or other wise essence；
Optionally, the preparation method of paste flavor taste seasoning includes: that soybean oil is heated to 220 DEG C, and the broken quick-fried perfume (or spice) of shallot is then added,
Then remaining auxiliary material mixing, stirring are added.
8. preparation method according to claim 5, it is characterised in that: barbecue taste seasoning include: soybean oil, shredded chili,
In Chinese prickly ash, cumin particle, cumin essential oil and barbecue essence；
Optionally, in bubble halogen treated squid and barbecue taste seasoning each component weight ratio are as follows: treated for bubble halogen
1000 parts of squid, 20-100 parts of soybean oil, 2-30 parts of shredded chili, 2-30 parts of Chinese prickly ash, 5-50 parts of cumin particle, cumin essential oil 1-15
Part, and essence 0.5-10 parts of barbecue；Still optionally further, each in the parts by weight of bubble halogen treated squid and barbecue taste seasoning
The ratio of component are as follows: bubble halogen treated 1000 parts of squid, 20 parts of soybean oil, 10 parts of shredded chili, 5 parts of Chinese prickly ash, 10 parts of cumin particle,
3 parts of cumin essential oil, roast 2 parts of essence；
Optionally, the preparation method for roasting taste seasoning includes: that soybean oil is heated to 220 DEG C, and the quick-fried perfume (or spice) of shredded chili is then added,
Then it adds pepper grain and cumin particle fries out fragrance, then add remaining auxiliary material mixing, stirring.
9. preparation method according to claim 1, it is characterised in that: when packaging, squid packet and seasoning packet are put jointly
Enter in PET bottle；Optionally, the PET bottle is big mouth PET bottle.
10. the described in any item preparation methods of claim 1-9 leisure seasoning squid obtained.
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| CN113826841A (en) * | 2021-08-27 | 2021-12-24 | 福建坤兴海洋股份有限公司 | High-quality conditioning hairtail and preparation method thereof |
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