Peru squid meat processing technology
Technical field
The present invention relates to the processing method of a kind of squid, particularly a kind of processing technology of Peru squid meat.
Background technology
Squid also claims cuttlefish, is rich in protein, calcium, phosphorus, iron etc., and contains trace elements such as very abundant smile, iodine, manganese, copper, belongs to high protein, low fat, food low in calories, is the very high aquatic products of a kind of nutritive value.Its a large amount of unrighted acids and trace element that is rich in all plays a very important role to preventing senile dementia and improving the body metabolism function simultaneously.But the output of North Pacific squid descends gradually in recent years, causes its price soaring, is that the squid production of articles of raw material has been subjected to very big impact with it.Peru squid, a year constant reaches, and price comparison is stable, is more satisfactory substitute, but HN in the Peru squid meat
4CL content height causes Peru squid meat that a kind of strange tart flavour is arranged, and meat is carried, and mouthfeel is not good, therefore changes the characteristic of Peru squid meat, can reach mouthfeel and meat and reach the standard that people accept and can bring huge economic benefit.
Summary of the invention
The present invention is directed to the problems referred to above, proposed a kind of Peru squid meat processing technology, use this technology that Peru squid is processed, can effectively remove the tart flavour of Peru squid, and but Peru squid meat consolidation, resilient enough.
Technical program of the present invention lies in: a kind of Peru squid meat processing technology is characterized in that: carry out according to the following steps:
1) trunk of freezing Peru squid is thawed at normal temperatures to central temperature and reach-1 ~ 1 ℃;
2) with brush the crust of Peru squid trunk is removed totally with brush, put into tank again and wash repeatedly to trunk surface clean no-sundries with circulating water;
3) the Peru squid trunk of cleaning is classified by thickness, wherein thickness is classified as a class below 0.5cm, and thickness is the class that is classified as of 0.5cm ~ 1cm; Thickness is classified as a class more than 1cm;
4) sorted Peru squid trunk is respectively charged into carries out draining in the draining dish, the water that goes out with drop under the draining dish is not the waterline shape and is as the criterion;
5) the Peru squid trunk behind the draining is immersed carry out disacidify in the disacidify soak on the rocks and handle, wherein the disacidify soak is to add 1 ~ 2% plumper in the normal-temperature water, salt 1%, edible hydrogen peroxide 0.05 ~ 0.1% is made, add ice cube then, put into squid at last, wherein the ratio of squid and disacidify soak is 1:0.7 ~ 1, the initial temperature of disacidify soak is 10 ~ 15 ℃, soaks the Peru squid trunk and puts it into after 3 ~ 4 hours in 5 ~ 10 ℃ the high temperature storehouse;
6) the Peru squid trunk that will put into the high temperature storehouse once stirred every 2 hours, and wherein thickness is that the following squid of 0.5cm carries out 2 ~ 4 hours processing altogether; Thickness is that the squid of 0.5 ~ 1cm carries out 4 ~ 8 hours processing altogether; Thickness is that the above squid of 1cm carries out the processing more than 12 hours altogether; Then squid is taken out the frozen water of putting into below 5 ℃ and do to soak the back taking-up slightly, put into stainless steel and freeze dish, and marshalling;
7) freeze the storehouse of freezing of putting into-35 ℃ after adding water in the dish at stainless steel and carried out IQF 4 hours;
8) outbound, and the Peru squid trunk that will freeze freezes the dish from stainless steel and takes out, and pack;
9) metal detector is crossed in packing back, guarantee not have metal sundries to sneak into wherein after, put into safe-deposit vault in the keeping of the environment below-18 ℃.
Plumper in the step 5) is sodium ascorbate 15%, natrium citricum 25%, and sodium polyphosphate 15%, sweet mellow wine 3%, lactitol 3% forms for the converted starch mixed preparing with surplus.
Of the present inventionly be a little: easy and simple to handle, can effectively remove the strange tart flavour in the Peru squid meat, and Peru squid meat consolidation, resilient enough, can satisfy people for the mouthfeel demand of squid, become present existing substitute, reduce the cost of squid goods raw materials.
The specific embodiment
A kind of Peru squid meat processing technology is characterized in that: carry out according to the following steps:
1) trunk of freezing Peru squid is thawed at normal temperatures to central temperature and reach-1 ~ 1 ℃;
2) with brush the crust of Peru squid trunk is removed totally with brush, put into tank again and wash repeatedly to trunk surface clean no-sundries with circulating water;
3) the Peru squid trunk of cleaning is classified by thickness, wherein thickness is classified as a class below 0.5cm, and thickness is the class that is classified as of 0.5cm ~ 1cm; Thickness is classified as a class more than 1cm;
4) sorted Peru squid trunk is respectively charged into carries out draining in the draining dish, the water that goes out with drop under the draining dish is not the waterline shape and is as the criterion;
5) the Peru squid trunk behind the draining is immersed carry out disacidify in the disacidify soak on the rocks and handle, wherein the disacidify soak is to add 1 ~ 2% plumper in the normal-temperature water, salt 1%, edible hydrogen peroxide 0.05 ~ 0.1% is made, add ice cube then, put into squid at last, wherein the ratio of squid and disacidify soak is 1:0.7 ~ 1, the initial temperature of disacidify soak is 10 ~ 15 ℃, soaks the Peru squid trunk and puts it into after 3 ~ 4 hours in 5 ~ 10 ℃ the high temperature storehouse;
6) the Peru squid trunk that will put into the high temperature storehouse once stirred every 2 hours, and wherein thickness is that the following squid of 0.5cm carries out 2 ~ 4 hours processing altogether; Thickness is that the squid of 0.5 ~ 1cm carries out 4 ~ 8 hours processing altogether; Thickness is that the above squid of 1cm carries out the processing more than 12 hours altogether; Then squid is taken out the frozen water of putting into below 5 ℃ and do to soak the back taking-up slightly, put into stainless steel and freeze dish, and marshalling;
7) freeze the storehouse of freezing of putting into-35 ℃ after adding water in the dish at stainless steel and carried out IQF 4 hours;
8) outbound, and the Peru squid trunk that will freeze freezes the dish from stainless steel and takes out, and pack;
9) metal detector is crossed in packing back, guarantee not have metal sundries to sneak into wherein after, put into safe-deposit vault in the keeping of the environment below-18 ℃.
Plumper in the step 5) is sodium ascorbate 15%, natrium citricum 25%, and sodium polyphosphate 15%, sweet mellow wine 3%, lactitol 3% forms for the converted starch mixed preparing with surplus.
With the squid meat of said method processing, can not only remove the strange tart flavour of Peru squid, can also be the meat consolidation, resilient enough, mouthfeel can match in excellence or beauty with bright squid.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.