CN101171972A - Method for processing sleeve-fish bone - Google Patents
Method for processing sleeve-fish bone Download PDFInfo
- Publication number
- CN101171972A CN101171972A CNA2007101130430A CN200710113043A CN101171972A CN 101171972 A CN101171972 A CN 101171972A CN A2007101130430 A CNA2007101130430 A CN A2007101130430A CN 200710113043 A CN200710113043 A CN 200710113043A CN 101171972 A CN101171972 A CN 101171972A
- Authority
- CN
- China
- Prior art keywords
- processing method
- squid
- cartilage
- frozen
- evenly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a squid bone processing method, in particular to a squid processing method, which belongs to the technical field of the seafood processing method. The squid bone processing method is characterized in that the following procedures are included: firstly, inputting material; secondly, cutting into pieces; thirdly, seasoning; fourthly, stringing; fifthly, staining powder; sixthly, quickly freezing; seventhly, examining and packaging. The inherent shape of the raw materials is preferably kept by the squid bone processing method, the taste is nice, the nutrition is rich, and the squid bone can be ate after being fried. The squid bone has the advantages of simple operation, convenience and health, high nutrition value, etc., thereby being a delicious food on dining tables and a nice festive present with good quality.
Description
One, technical field
The present invention relates to the gristle processing method, the processing method of especially a kind of squid belongs to seafood processing method technical field.
Two, background technology
Contain abundant calcium, phosphorus, ferro element in the squid, very useful to skeleton development and hematopoiesis, can prevent anaemia.Squid still contains a kind of low-calorie diet of a large amount of Taurines except the amino acid that is rich in protein and needed by human body.Can alleviate fatigue, recover eyesight, improve liver function.Polypeptide that it is contained and selenium and other trace elements have antiviral, anti-actinism.The processing method of squid is divided into drying and eats raw at present, but these traditional processing methods exist inevitable defective, as: made dry product hardens, nutrition leak is big and mouthfeel is poor, there is the defective of adding chemicals such as antistaling agent in the processing of bright product, changed original delicious mouthfeel, and the hidden danger certain to people's healthy existence.
Three, summary of the invention
The objective of the invention is to solve the weak point that above-mentioned prior art exists, a kind of flavour nutrient that can keep the original deliciousness of squid is provided, do not contain any chemical addition agent, can supply the directly processing method of edible gristle of people.
Technical scheme of the present invention is as follows:
The gristle processing method, its special character is to comprise following manufacturing procedure:
1, materials: the neck of squid;
2, stripping and slicing: will clean the piece that cartilage evenly is cut into required size, shape;
3, seasoning: by mass parts, 10 parts of cartilage pieces are joined monosodium glutamate 0.2-0.5 part or are not added, white sugar 0.2-0.5 part or do not add, salt is an amount of, spice a little, fully allotment is evenly;
4, bread: the cartilage appearance evenly is stained with one deck toppings;
5, quick-frozen: freeze forming;
6, check, packing
In the above-mentioned manufacturing procedure, before the bread operation, can also comprise and wear string: the cartilage before the bread is worn string.
Above-mentioned freeze forming for go into the mono-frozen machine quick-frozen to the product center temperature below-18 ℃.
The invention has the beneficial effects as follows:
Product gristle according to this processes; kept not only delicious flavour of original form of raw material, raw materials used squid preferably; contain rich in protein, fat, carbohydrate, vitamins and other nutritious components; and the taurine material that contains can reduce the cholesterol in the blood, inhibition platelet aggregation, vision protection, adjusting endocrinopathy; can be used for preventing and treating gall stone; prevention hypertension promotes child's brain development, strengthens immunity etc.It is edible that this product reaches in 175 ℃ the temperature automatically controlled deep fryer fried 3 minutes in oily temperature, has characteristics such as simple to operate, energy savings, nutritive value height, is delicious food on the first-class dining table and excellent gift in red-letter day.
Four, the specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is further specified.
Embodiment 1
The gristle processing method of present embodiment comprises following manufacturing procedure:
1, materials: the neck of squid;
2, stripping and slicing: will clean the piece that cartilage evenly is cut into required size, shape;
3, seasoning: by mass parts, 10 parts of cartilage pieces, join that monosodium glutamate, each 0.2 part of white sugar, salt are an amount of, spice a little, fully allotment is evenly;
4, bread: the cartilage appearance evenly is stained with one deck toppings;
5, quick-frozen: go into mono-frozen machine quick-frozen below-30 ℃ to the product center temperature below-18 ℃, freeze forming;
6, check, packing: check, pack according to technical indicator and packing instructions.
Embodiment 2
The gristle processing method of present embodiment comprises following manufacturing procedure:
1, materials: the neck of squid;
2, stripping and slicing: will clean the piece that cartilage evenly is cut into required size, shape;
3, seasoning: by mass parts, 10 parts of cartilage pieces, 0.3 part of white sugar, salt are an amount of, spice a little, fully allotment is evenly;
4, bread: the cartilage appearance evenly is stained with one deck toppings;
5, quick-frozen: go into mono-frozen machine quick-frozen below-30 ℃ to the product center temperature below-18 ℃, freeze forming;
6, check, packing: check, pack according to technical indicator and packing instructions.
Embodiment 3
The gristle processing method of present embodiment comprises following manufacturing procedure:
1, materials: the neck of squid;
2, stripping and slicing: will clean the piece that cartilage evenly is cut into required size, shape;
3, seasoning: by mass parts, 10 parts of cartilage pieces, join that monosodium glutamate, each 0.3 part of white sugar, salt are an amount of, spice a little, fully allotment is evenly;
4, wear string: the cartilage before the bread is worn string;
5, bread: the cartilage appearance evenly is stained with one deck toppings;
6, quick-frozen: go into mono-frozen machine quick-frozen below-30 ℃ to the product center temperature below-18 ℃, freeze forming;
7, check, packing: check, pack according to technical indicator and packing instructions.
The present invention's gristle processing method has kept the original form and the delicious flavour of raw material preferably, and is nutritious, be edible after fried, have simple to operate, convenient and healthy, characteristics such as nutritive value height are delicious food on the first-class dining table and excellent gift in red-letter day.
The present invention is owing to adopt above-mentioned processing technology, wherein seasoning operation is former, ratio of adjuvant is strict, the seasoning time is suitable, the allotment of material powder evenly, thereby guaranteed the deliciousness of product taste, stablizing of the good and quality of mouthfeel expected monosodium glutamate, salt and white sugar in the powder, gives the color, smell and taste of product uniqueness as flavouring.-18 ℃ quick-frozen had both kept original form of product, suppressed the growth of harmful microorganism and various bacteriums simultaneously, for the safety and sanitation and the stay in grade of product provides guarantee, guaranteed that product has the long shelf-life, prolonged the commodity price life-span of product, and two kinds of packing specifications have adapted to the different consumer groups' demand, for the consumer provides convenience.
Claims (3)
1. gristle processing method is characterized in that comprising following manufacturing procedure:
(1), materials: the neck of squid;
(2), stripping and slicing: will clean the piece that cartilage evenly is cut into required size, shape;
(3), seasoning: 10 parts of cartilage pieces, join monosodium glutamate 0.2-0.5 part or do not add, white sugar 0.2-0.5 part or do not add, salt is an amount of, spice a little, fully allotment is evenly;
(4), bread: the cartilage appearance evenly is stained with one deck toppings;
(5), quick-frozen: freeze forming;
(6), check, packing.
2. according to the described gristle processing method of claim 1, it is characterized in that in the manufacturing procedure, before the bread operation, also comprise and wear string: the cartilage before the bread is worn string.
3. according to the described gristle processing method of claim 1, it is characterized in that in the quick-frozen operation, go into mono-frozen machine quick-frozen below-30 ℃ to the product center temperature below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101130430A CN101171972A (en) | 2007-10-09 | 2007-10-09 | Method for processing sleeve-fish bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101130430A CN101171972A (en) | 2007-10-09 | 2007-10-09 | Method for processing sleeve-fish bone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101171972A true CN101171972A (en) | 2008-05-07 |
Family
ID=39420906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101130430A Pending CN101171972A (en) | 2007-10-09 | 2007-10-09 | Method for processing sleeve-fish bone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101171972A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327019B (en) * | 2008-07-28 | 2011-06-01 | 李怀平 | Prepared fried duck flat shin and preparation method |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102599548A (en) * | 2012-03-14 | 2012-07-25 | 蓬莱京鲁渔业有限公司 | Processing method for freshwater fish |
| CN102048188B (en) * | 2009-11-02 | 2012-11-21 | 浙江万里学院 | Preparation method of calcium-enriched eel osteal leisure food |
| CN103027311A (en) * | 2012-12-06 | 2013-04-10 | 浙江国际海运职业技术学院 | Fabrication method of frozen seafood kebabs |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN105077388A (en) * | 2015-08-11 | 2015-11-25 | 蓬莱汇洋食品有限公司 | Processing technology for movable combined skewered squid and product |
| CN105309595A (en) * | 2015-10-10 | 2016-02-10 | 芜湖市禾森食品有限公司 | Frozen squid |
| CN105795375A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone snack food and preparation method thereof |
| CN107348407A (en) * | 2017-09-18 | 2017-11-17 | 蓬莱汇洋食品有限公司 | A kind of processing method of fragility sleeve-fish product |
| CN107410935A (en) * | 2017-04-25 | 2017-12-01 | 四川大学 | Fried crisp fish-bone of type and preparation method thereof |
-
2007
- 2007-10-09 CN CNA2007101130430A patent/CN101171972A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327019B (en) * | 2008-07-28 | 2011-06-01 | 李怀平 | Prepared fried duck flat shin and preparation method |
| CN102048188B (en) * | 2009-11-02 | 2012-11-21 | 浙江万里学院 | Preparation method of calcium-enriched eel osteal leisure food |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102599548A (en) * | 2012-03-14 | 2012-07-25 | 蓬莱京鲁渔业有限公司 | Processing method for freshwater fish |
| CN103027311A (en) * | 2012-12-06 | 2013-04-10 | 浙江国际海运职业技术学院 | Fabrication method of frozen seafood kebabs |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN103815444B (en) * | 2013-10-11 | 2016-04-06 | 浙江海洋学院 | Instant flavour squid skin and processing method thereof |
| CN105077388A (en) * | 2015-08-11 | 2015-11-25 | 蓬莱汇洋食品有限公司 | Processing technology for movable combined skewered squid and product |
| CN105309595A (en) * | 2015-10-10 | 2016-02-10 | 芜湖市禾森食品有限公司 | Frozen squid |
| CN105795375A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone snack food and preparation method thereof |
| CN107410935A (en) * | 2017-04-25 | 2017-12-01 | 四川大学 | Fried crisp fish-bone of type and preparation method thereof |
| CN107348407A (en) * | 2017-09-18 | 2017-11-17 | 蓬莱汇洋食品有限公司 | A kind of processing method of fragility sleeve-fish product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101171972A (en) | Method for processing sleeve-fish bone | |
| CN101322567B (en) | Method of processing nourishing seafood gruel | |
| CN101133870B (en) | Method of processing assorted steak | |
| CN104026605A (en) | Beef ball and preparing method thereof | |
| CN104770743A (en) | Compound protein powder and preparing method thereof | |
| CN101152012A (en) | Composite nutrient fish product | |
| CN101133871B (en) | Roasted fish slice processing method | |
| CN104172282A (en) | Fish rolls and preparation method thereof | |
| CN101322565B (en) | Spicy squid and method of processing the same | |
| CN101675811A (en) | Minced qgob and production method thereof | |
| CN102178291B (en) | Banana dietary vegetable fiber drink and production method thereof | |
| CN104041857A (en) | Vegetable fish balls and preparation method thereof | |
| CN103478687A (en) | Instant needle mushroom sauce and preparation method thereof | |
| CN101779786B (en) | Nutrient and flavored ground-pork sauce prepared from fresh bone paste and preparation method thereof | |
| CN101496619B (en) | Dancing dressed squid strings and method for processing the same | |
| CN105166996A (en) | Squid salad product and making method thereof | |
| CN101322563B (en) | Crisp-fried fish coil and method of processing the same | |
| CN101322566A (en) | Ball soup and method of processing the same | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| KR20170037935A (en) | Method of producing instant salted seafood barley bibimbap | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| RU2565228C1 (en) | Fish semi-product manufacture method | |
| CN101336733A (en) | Squid rice roll and processing method thereof | |
| CN108813406A (en) | A kind of vegetable sauce heart yak burger and preparation method thereof | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080507 |