CN101926473B - Quality improving and optimizing method of dosidicus gigas - Google Patents
Quality improving and optimizing method of dosidicus gigas Download PDFInfo
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- CN101926473B CN101926473B CN2010102278634A CN201010227863A CN101926473B CN 101926473 B CN101926473 B CN 101926473B CN 2010102278634 A CN2010102278634 A CN 2010102278634A CN 201010227863 A CN201010227863 A CN 201010227863A CN 101926473 B CN101926473 B CN 101926473B
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Abstract
The invention relates to a processing method of squid, in particular to a quality improving and optimizing method of dosidicus gigas, and the method belongs to the processing technical field of squid. The method comprises the following steps: selecting material, unfreezing, classifying, adjusting the pH value through penetration, neutralizing, flavoring through penetration, maintaining moisture and keeping moisture balance. By using the method of the invention, the strange sourness of dosidicus gigas can be effectively removed and the processed squid has delicious taste and good elasticity.
Description
Technical field
The present invention relates to the processing method of a kind of squid, be specially adapted to the quality-improving and the optimization of Peru squid, belong to the squid processing technique field.
Background technology
In recent years ocean squid resource descends year by year, in homemade, North Pacific produce, the squid resource is seriously in short supply preferably for mouthfeels such as Argentina's products, the market price of squid is also constantly riseing.But Japan and Korea S., American-European not to bate a jot of one's demands to the enthusiasm of deep-sea squid goods; Trend appears increasing year by year in demand; Analyze with regard to international market in 2010; Chinese exports, domestic demand squid breach amount are about 350,000 tons, and the substitute resource that is produced from homemade in the searching, North Pacific, Argentina produces squid is extremely urgent.
Take all factors into consideration the output and the market price of squid, Peru squid is comparatively ideal substitute, and this squid annual production is big, and price is relatively stable, maintains the low to medium price level level throughout the year, for very advantageous conditions has been created in the expansion in market.But why Peru squid all can't become substitute so far, and maximum reason is that the Peru squid mouthfeel is not good, and meat is loose, and moisture is big, and also has a kind of very not welcome strange tart flavour.How to improve property of raw material, make with it to be that the goods that go out of raw material production are welcome, become the common important topic that faces of aquatic science and technology personnel.If this problem of Peru squid solves; And the smooth large-scale application of ability is in production; The economic benefit of creating will be very considerable; At present Peru squid with in market price difference homemade, that Argentina produces squid be about 9500 yuan/ton, then can increase benefit every year: 9500 yuan of/ton * 350000 tons=33.25 hundred million RMB.
Summary of the invention
The objective of the invention is to solve the weak point that above-mentioned prior art exists; Through analyzing the relation that Peru squid is main chemical compositions, tart flavour and the pH value of acid; And Peru squid moisture is balanced and water conservation mechanism; Summing up protein, to be in the residing pH value point of isoelectric point state be the decisive data that are acid, and the content of thick protein and sal-ammoniac is the mass change important indicator in the deacidification process.A kind of succinct technological process is provided, can have effectively removed the strange tart flavour in the Peru squid, made moderate Peru squid quality-improving and the optimization method of squid delicious flavour, elasticity that processes.
May further comprise the steps in order to reach the technical scheme that the object of the invention takes:
Select materials → thaw → classify → pH value infiltration adjustment → neutralization → infiltration adds flavor → water conservation → balancing water.
In above-mentioned the Peru squid quality-improving and optimization method, after described balancing water step, also comprise freezing step, packaging step and checking procedure;
In above-mentioned the Peru squid quality-improving and optimization method, described selecting materials is to choose the peeling Peru squid plate of thickness between 1.5-5 centimetre;
In above-mentioned the Peru squid quality-improving and optimization method; Described thawing is the Peru squid plate to be thawed to central temperature be-5 ℃--2 ℃ get final product; The abundant acid discharge that so both had been beneficial to the later stage adds the flavor water conservation, helps in tens hours processing, keeping the freshness of Peru squid again.
In above-mentioned the Peru squid quality-improving and optimization method; Described classification is according to the thickness difference Peru squid plate to be carried out classification processing; The Peru squid plate that is about to thickness and is below 2 centimetres is classified as one type, is that 2-5 centimetre Peru squid plate is classified as one type with thickness.
Above-mentioned Peru squid quality-improving and optimization method, described pH value infiltration adjustment are that the Peru squid plate after classification is accomplished does not carry out any cutting, directly put into PH adjustment penetrating fluid; Utilize moving air mixed solution penetration theory fully to permeate; Both reach the purpose of abundant infiltration, shortened time of penetration again greatly, improved the processing production capacity; Also improved yield rate greatly; Wherein, thickness being put into PH adjustment penetrating fluid infiltration 6-8 hour that concentration is 0.003-0.004% at the squid plate below 2 centimetres, is that 2-5 centimetre squid plate is put into PH adjustment penetrating fluid infiltration 10-12 hour that concentration is 0.004-0.005% with thickness.
The main component that PH adjustment penetrating fluid comprises is a stable chlorine dioxide disinfectant, and protein just in time is in the isoelectric point state in the Peru squid plate after the infiltration, and the sour composition sal-ammoniac content that is of Peru squid is in minimum state.
In above-mentioned the Peru squid quality-improving and optimization method; Described neutralization is that the Peru squid plate is put into concentration is that 0.5% sodium citrate solution neutralizes; The mass ratio of squid plate and sodium citrate solution is 1: 1; In with 1-2 hour, to eliminate on the squid plate because of the residual sodium chlorite of hydrolysis.
In above-mentioned the Peru squid quality-improving and optimization method; Described infiltration add flavor be with the Peru squid plate with add flavor solution and put into after mixing and seal in the gas tank; Extract the gas in the sealing gas tank then; Make the air pressure of sealing in the gas tank reach 0.06-0.08 atmospheric pressure,, make the Peru squid plate fully tasty through overturn automatically blanket gas tank 10-15 minute of control device.Wherein, It is plain for artificial squid of extracting to add flavor solution; Its addition can be decided according to zones of different, different taste demand; Because Peru squid self lacks the peculiar flavour of squid, add the loss of flavour in processes such as deacidification, neutralization, it has been exactly the necessary flow process in the Peru squid processing that infiltration adds flavor;
In above-mentioned the Peru squid quality-improving and optimization method, described water conservation is earlier the squid plate to be put into water-loss reducer solution to soak 5-8 hour, soak accomplish after the even spraying one layer NMF on squid plate surface again.When wherein soaking in the used water-loss reducer solution mass ratio of water-loss reducer and water be (1-2): 100; The main component that water-loss reducer comprises is sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid carbonate, citric acid, and each constituent mass is than being (48-53): (28-33): (15.6-17.6): (1.8-3.8); NMF comprise main component be that concentration is the Lactitol solution of 23-27%, utilize the Synergistic principle, reach good quality-improving, the water retention effect is remarkable, has significantly improved the elasticity of Peru squid meat.
In above-mentioned the Peru squid quality-improving and optimization method; Described balancing water is that the Peru squid plate is put into cold wind in dry indoor; Humidity in the hothouse is adjusted to 78%-80%; Temperature is controlled at about 5 ℃, carries out cold wind balanced 2-3 hour, and the moisture that can make squid plate all sites is between 81%-83%.
A kind of Peru squid quality-improving of the present invention and optimization method; Through analyzing the relation that Peru squid is main chemical compositions, tart flavour and the pH value of acid; And Peru squid moisture balanced with water conservation mechanism, summing up protein, to be in the residing pH value point of isoelectric point state be the decisive data that are acid, and thick protein and sal-ammoniac content are the mass change important indicators in the deacidification process; Can effectively remove the strange tart flavour in the Peru squid, the squid delicious flavour, the elasticity that process are moderate.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is done further explanation.
Embodiment 1
A kind of Peru squid quality-improving and the optimization method of present embodiment comprise following technological process:
1, selects materials
Choose the peeling Peru squid plate of thickness between 1.5-5 centimetre;
2, thaw
The Peru squid plate thawed to central temperature get final product for-5 ℃, and the abundant acid discharge that so both has been beneficial to the later stage adds the flavor water conservation, helps the freshness of maintenance Peru squid in tens hours processing again.
3, classification
According to the thickness difference Peru squid plate is carried out classification processing, the Peru squid plate that is about to thickness and is below 2 centimetres is classified as one type, is that 2-5 centimetre Peru squid plate is classified as one type with thickness.
4, pH value infiltration adjustment
Peru squid plate after the classification completion is not carried out any cutting; Directly put into PH adjustment penetrating fluid, utilize moving air mixed solution penetration theory fully to permeate, both reached the purpose of abundant infiltration; Shortened time of penetration again greatly; Improve the processing production capacity, also improved yield rate greatly, wherein; It is 0.003% PH adjustment penetrating fluid infiltration 6 hours that thickness is put into concentration at the squid plate below 2 centimetres, is that to put into concentration be 0.004% PH adjustment penetrating fluid infiltration 10 hours for 2-5 centimetre squid plate with thickness.The main component of PH adjustment penetrating fluid is a stable chlorine dioxide disinfectant, and protein just in time is in the isoelectric point state in the Peru squid plate after the infiltration, and the sour composition sal-ammoniac content that is of Peru squid is in minimum state.
5, neutralization
It is that 0.5% sodium citrate solution neutralizes that the Peru squid plate is put into concentration, and the mass ratio of squid plate and sodium citrate solution is 1: 1, in 1 hour, to eliminate on the squid plate because of the residual sodium chlorite of hydrolysis;
6, infiltration adds flavor
The delicious flavour of the distinctive squid of Peru squid self is not enough, adds the loss of peculiar delicious flavour in the deacidification process, and the flavour of supplying Peru squid just seems very important.Be difficult to taste deeply is penetrated into the thicker Peru squid center of meat through conventional method; I company technique personnel initiate and adopt to improve permeable pressure head, combine physics tumbling method, are about to the Peru squid plate and put in the sealing gas tank after flavor solution mixes with adding, and extract then and seal the interior gas of gas tank; Make the air pressure in the sealing gas tank reach 0.06 atmospheric pressure; Through overturn automatically blanket gas tank 10 minutes of control device, make the Peru squid plate fully tasty, wherein; It is plain for artificial squid of extracting to add flavor solution, and its addition can add use amount according to zones of different, different taste demand;
7, water conservation
Earlier the squid plate being put into water-loss reducer soaked 5 hours; The even spraying one layer NMF on squid plate surface again after soak accomplishing, when wherein soaking in the used water-loss reducer solution mass ratio of water-loss reducer and water be 1: 100, the main component that water-loss reducer comprises is sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid carbonate, citric acid; Each constituent mass ratio is 48: 28: 15.6: 1.8; The main component of NMF is that concentration is 23% Lactitol solution, utilizes the Synergistic principle, reaches good quality-improving; The water retention effect is remarkable, has significantly improved the elasticity of Peru squid meat.
8, balancing water
The moisture difference of Peru squid different parts even upper and lower surfaces is all very big; If moisture is not balanced, the product that deep processing is come out is difficult to accomplish that mouthfeel is in full accord, will certainly influence the total quality of product; I company technique personnel initiate the moisture that adopts the potential difference equalization to come balanced squid each several part; Being about to the Peru squid plate, to put into cold air drying indoor, and the humidity in the hothouse is adjusted to 78%, and temperature is controlled at about 5 ℃; Carried out cold wind balanced 2 hours, the moisture that can make squid plate all sites is between 81%-83%.
9, freezing, the packing, the check.
Embodiment 2
1, selects materials
Choose the peeling Peru squid plate of thickness between 1.5-5 centimetre;
2, thaw
The Peru squid plate thawed to central temperature get final product for-2 ℃, and the abundant acid discharge that so both has been beneficial to the later stage adds the flavor water conservation, helps the freshness of maintenance Peru squid in tens hours processing again.
3, classification
According to the thickness difference Peru squid plate is carried out classification processing, the Peru squid plate that is about to thickness and is below 2 centimetres is classified as one type, is that 2-5 centimetre Peru squid plate is classified as one type with thickness.
4, pH value infiltration adjustment
Peru squid plate after the classification completion is not carried out any cutting; Directly put into PH adjustment penetrating fluid, utilize moving air mixed solution penetration theory fully to permeate, both reached the purpose of abundant infiltration; Shortened time of penetration again greatly; Improve the processing production capacity, also improved yield rate greatly, wherein; It is 0.004% PH adjustment penetrating fluid infiltration 8 hours that thickness is put into concentration at the squid plate below 2 centimetres, is that to put into concentration be 0.005% PH adjustment penetrating fluid infiltration 12 hours for 2-5 centimetre squid plate with thickness.The main component of PH adjustment penetrating fluid is a stable chlorine dioxide disinfectant, and protein just in time is in the isoelectric point state in the Peru squid plate after the infiltration, and the sour composition sal-ammoniac content that is of Peru squid is in minimum state.
5, neutralization
It is that 0.5% sodium citrate solution neutralizes that the Peru squid plate is put into concentration, and the mass ratio of squid plate and sodium citrate solution is 1: 1, in 2 hours, to eliminate on the squid plate because of the residual sodium chlorite of hydrolysis;
6, infiltration adds flavor
With the Peru squid plate with add flavor solution and put into after mixing and seal in the gas tank; Extract the gas in the sealing gas tank then; Make the air pressure of sealing in the gas tank reach 0.08 atmospheric pressure,, make the Peru squid plate fully tasty through overturn automatically blanket gas tank 15 minutes of control device.Wherein, Adding flavor solution is that artificial squid of extracting is plain, and its addition can add use according to zones of different, different taste demand, because Peru squid self lacks the peculiar flavour of squid; Add the loss in processes such as deacidification, neutralization, it is the necessary flow process in the Peru squid processing that infiltration adds flavor;
7, water conservation
The squid plate is put into water-loss reducer to be soaked 8 hours; The even spraying one layer NMF on squid plate surface again after soak accomplishing, when wherein soaking in the used water-loss reducer solution mass ratio of water-loss reducer and water be 2: 100, the main component that water-loss reducer comprises is sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid carbonate, citric acid; Each constituent mass ratio is 53: 33: 17.6: 3.8; The main component of NMF is that concentration is 27% Lactitol solution, utilizes the Synergistic principle, reaches good quality-improving; The water retention effect is remarkable, has significantly improved the elasticity of Peru squid meat.
8, balancing water
Balancing water is that the Peru squid plate is put into cold air drying is indoor, and the humidity in the hothouse is adjusted to 80%, and temperature is controlled at about 5 ℃, carries out cold wind balanced 3 hours, and the moisture that can make squid plate all sites is between 81%-83%.
Embodiment 3
1, selects materials
Choose the peeling Peru squid plate of thickness between 1.5-5 centimetre;
2, thaw
The Peru squid plate thawed to central temperature get final product for-3 ℃, and the abundant acid discharge that so both has been beneficial to the later stage adds the flavor water conservation, helps the freshness of maintenance Peru squid in tens hours processing again.
3, classification
According to the thickness difference Peru squid plate is carried out classification processing, the Peru squid plate that is about to thickness and is below 2 centimetres is classified as one type, is that 2-5 centimetre Peru squid plate is classified as one type with thickness.
4, pH value infiltration adjustment
Peru squid plate after the classification completion is not carried out any cutting; Directly put into PH adjustment penetrating fluid, utilize moving air mixed solution penetration theory fully to permeate, both reached the purpose of abundant infiltration; Shortened time of penetration again greatly; Improve the processing production capacity, also improved yield rate greatly, wherein; It is 0.0035% PH adjustment penetrating fluid infiltration 7 hours that thickness is put into concentration at the squid plate below 2 centimetres, is that to put into concentration be 0.0045% PH adjustment penetrating fluid infiltration 11 hours for 2-5 centimetre squid plate with thickness.The main component of PH adjustment penetrating fluid is a stable chlorine dioxide disinfectant, and protein just in time is in the isoelectric point state in the Peru squid plate after the infiltration, and the sour composition sal-ammoniac content that is of Peru squid is in minimum state.
5, neutralization
It is that 0.5% sodium citrate solution neutralizes that the Peru squid plate is put into concentration, and the mass ratio of squid plate and sodium citrate solution is 1: 1, in 1.5 hours, to eliminate on the squid plate because of the residual sodium chlorite of hydrolysis;
6, infiltration adds flavor
The Peru squid plate is put into after mixing in the sealing gas tank with adding flavor solution, extracted the gas in the sealing gas tank then, make the interior air pressure of sealing gas tank reach 0.07 atmospheric pressure; Through overturn automatically blanket gas tank 12 minutes of control device; Make the Peru squid plate fully tasty, wherein, it is plain for artificial squid of extracting to add flavor solution; Its addition can add use according to zones of different, different taste demand; Because Peru squid self lacks the peculiar flavour of squid, adds the loss in processes such as deacidification, neutralization, it is the necessary flow process in the Peru squid processing that infiltration adds flavor;
7, water conservation
Earlier the squid plate being put into water-loss reducer soaked 7 hours; The even spraying one layer NMF on squid plate surface again after soak accomplishing, when wherein soaking in the used water-loss reducer solution mass ratio of water-loss reducer and water be 1.5: 100, the main component that water-loss reducer comprises is sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid carbonate, citric acid; Each constituent mass ratio is 50: 30: 16: 2.8; The main component of NMF is that concentration is 25% Lactitol solution, utilizes the Synergistic principle, reaches good quality-improving; The water retention effect is remarkable, has significantly improved the elasticity of Peru squid meat.
8, balancing water
It is indoor that the Peru squid plate is put into cold air drying, and the humidity in the hothouse is adjusted to 79%, and temperature is controlled at about 5 ℃, carried out cold wind balanced 1.5 hours, and the moisture that can make squid plate all sites is between 81%-83%.
The Peru squid quality-improving and the optimization method of the foregoing description; Be to draw through the Peru squid raw material is analyzed targetedly; Analyze the relation that Peru squid is main chemical compositions, tart flavour and the pH value of acid, and Peru squid moisture is balanced and water conservation mechanism, summing up protein, to be in the residing pH value point of isoelectric point state be the decisive data that are sour; And thick protein and sal-ammoniac content are the mass change important indicators in the deacidification process; Through hundreds of times effect comparison, sum up repeatedly and improve, successfully get into the production phase.
The Peru squid quality-improving and the optimization method of the foregoing description; Be that the tireless research of research staff's several years adds improvement and obtains; Present embodiment is adjusted to optimum state with the mouthfeel of Peru squid goods, wins not to be too squid of north, surpasses the too good reputation of squid of north; Tasty mouthfeel, suitable elasticity.The goods of its deep processing are done the popularization of trial property to Japan, American-European market, and at home to the chain supply of material of the man large-scale catering of number, economic impact power, social influence power is self-evident.
Claims (2)
1. Peru squid quality-improving and optimization method is characterized in that may further comprise the steps:
Select materials → thaw → classify → pH value infiltration adjustment → neutralization → infiltration adds flavor → water conservation → balancing water;
Described selecting materials is to choose the peeling Peru squid plate of thickness between 1.5-5 centimetre;
Described thawing is the Peru squid plate to be thawed to central temperature be-5 ℃--2 ℃;
Described classification is according to the thickness difference Peru squid plate to be carried out classification processing, and the Peru squid plate that is about to thickness and is below 2 centimetres is classified as one type, is that 2-5 centimetre Peru squid plate is classified as one type with thickness.
Described pH value infiltration adjustment is that the Peru squid plate after classification is accomplished is directly put into pH adjustment penetrating fluid, utilizes moving air mixed solution penetration theory fully to permeate;
Thickness is put into pH adjustment penetrating fluid infiltration 6-8 hour that concentration is 0.003-0.004% at the squid plate below 2 centimetres, is that 2-5 centimetre squid plate is put into pH adjustment penetrating fluid infiltration 10-12 hour that concentration is 0.004-0.005% with thickness;
The main component that pH adjustment penetrating fluid comprises is a stable chlorine dioxide disinfectant;
Described neutralization is that the Peru squid plate is put into concentration is that 0.5% sodium citrate solution neutralizes, and the mass ratio of squid plate and sodium citrate solution is 1: 1, in 1-2 hour;
Described infiltration add flavor be with the Peru squid plate with add flavor solution and put into after mixing and seal in the gas tank; Extract the gas in the sealing gas tank then; Make the air pressure of sealing in the gas tank reach 0.06-0.08 atmospheric pressure,, make the Peru squid plate fully tasty through overturn automatically blanket gas tank 10-15 minute of control device; Wherein, add flavor solution and be the artificial squid element that extracts;
Described water conservation is earlier the squid plate to be put into water-loss reducer solution to soak 5-8 hour, soak accomplish after the even spraying one layer NMF on squid plate surface again;
The mass ratio of water-loss reducer and water is (1-2) in the wherein used water-loss reducer solution: 100; The main component that water-loss reducer comprises is sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid carbonate, citric acid; Constituent mass is than for (48-53): (28-33): (15.6-17.6): (1.8-3.8), NMF comprise main component be that concentration is the Lactitol solution of 23-27%;
Described balancing water is that the Peru squid plate is put into cold air drying is indoor, and the humidity in the hothouse is adjusted to 78%-80%, and temperature is controlled at 5 ℃, carries out cold wind balanced 2-3 hour, and the moisture that makes squid plate all sites is between 81%-83%.
2. according to described Peru squid quality-improving of claim 1 and optimization method, it is characterized in that also comprising freezing step, packaging step and checking procedure after the described balancing water step.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102726672A (en) * | 2012-07-06 | 2012-10-17 | 烟台新大洋水产食品有限公司 | Quick-freeze boiled dumplings with squid stuffing |
| CN102771829A (en) * | 2012-07-23 | 2012-11-14 | 蓬莱京鲁渔业有限公司 | Processing method of Dosidicus gigas kebabs |
| CN102742877A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Squid noodle production process |
| CN102742876B (en) * | 2012-07-25 | 2013-07-17 | 东山县东亚水产有限公司 | Dosidicus gigas meat processing process |
| CN103300423B (en) * | 2013-05-20 | 2015-04-29 | 岱山县拷门水产有限公司 | Processing method of sleeve-fish food |
| CN105875798A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen squid quality improver and preparation method and application thereof |
| CN107495197A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method of nutrition instant Peru squid product |
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