CN103919179B - Heat the salting processing technique of mustard octopus - Google Patents
Heat the salting processing technique of mustard octopus Download PDFInfo
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- CN103919179B CN103919179B CN201410172451.3A CN201410172451A CN103919179B CN 103919179 B CN103919179 B CN 103919179B CN 201410172451 A CN201410172451 A CN 201410172451A CN 103919179 B CN103919179 B CN 103919179B
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- 241000238413 Octopus Species 0.000 title claims abstract description 124
- 238000009938 salting Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 15
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 15
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 235000010460 mustard Nutrition 0.000 title claims abstract description 15
- 241000219198 Brassica Species 0.000 title claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 206010033546 Pallor Diseases 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 235000021110 pickles Nutrition 0.000 claims abstract description 24
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000020637 scallop Nutrition 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims description 20
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
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- 235000013372 meat Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
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- 230000002688 persistence Effects 0.000 abstract description 9
- 235000013409 condiments Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
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- 206010013911 Dysgeusia Diseases 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of salting processing technique for heating mustard octopus, comprise the following steps：Weigh each following raw material and prepare first seasoning bottom liquid：Fructose syrup, bechamel, scallop powder, the water of surplus, are then fully stirred evenly；Pickle for the first time；Blanching；Weigh each following raw material and prepare secondary seasoning bottom liquid：Fructose syrup, salt, monosodium glutamate, wooden fish element, the water of surplus；It is secondary to pickle；Weigh each following raw material and prepare octopus baste：Thick chilli sauce, bechamel, concentration soy sauce, salt, fructose syrup, monosodium glutamate, wooden fish element, white wine, thickener；By it is described it is secondary pickle after octopus, the octopus baste, mountain dish of stinging mixed, then add essence, mix, pack closed, stand.The present invention pickles the ingenious cooperation with blanching technique by seasoning twice so that condiment can enter inside the grain of meat of octopus, so that local flavor of the octopus when entrance is chewed has persistence, is adapted to consuming public and eats.
Description
Technical field
The present invention relates to a kind of salting processing technique of food, in particular it relates to which a kind of pickling for heating mustard octopus adds
Work technique.
Background technology
Heating mustard octopus contains the nutrients such as abundant protein, mineral matter, and also rich in antifatigue, anti-aging,
The important healthy ingredient such as human longevity can be extended -- natural taurine.In addition, heating mustard octopus or a kind of nutriture value
It is worth very high food, is not only the sea food delicacies of delicious food, and is also the tonic good merchantable brand of dietotherapy among the people.Wherein, comprising nutrition
135.00 kilocalories of composition (100 grams) heat, 18.90 grams of protein, 0.40 gram of fat, 14.00 grams of carbohydrate, thiamine
0.04 milligram, 0.06 milligram of riboflavin, 5.40 milligrams of niacin .34 milligrams of vitamin e1,21.00 milligrams of calcium, the milli of phosphorus 63.00
Gram, 447.00 milligrams of potassium, 65.30 milligrams of sodium, 50.00 milligrams of magnesium, 0.60 milligram of iron, 0.68 milligram of zinc, the microgram of selenium 27.30 and copper
0.24 milligram.
Patent document (publication date is CN101524166A, and publication date is on 09 09th, 2009) discloses a kind of deep processing
The method of octopus foods, it mainly includes step：(1) octopus internal organ and pollutant are removed, and is cleaned up；(2) will be clear
The octopus raw material and food additives condiment of wash clean are put into the aqueous solution that pH value is 9.6；(3) by above-mentioned solution at ambient pressure
95 DEG C are warmed to, octopus is cooked；(4) octopus is taken out, is cleaned up after cooling.The shortcoming of this method is：In octopus and food
It is cooked after additive mixing in pH value for 9.6 95 DEG C of solution, because the grain of meat of octopus is made in the solution by alkalescence
With and shrink, condiment cannot be introduced into inside the muscle of octopus during being cooked, along with the cleaning after being cooked, and have impact on octopus mouthful
The persistence of taste.
Patent document (publication date is CN102160661A, and publication date is on 08 24th, 2011) discloses a kind of octopus
Processing method, comprises the following steps：Step one：Cleaning：Cleaned up after octopus is removed the internal organs；Step 2：Deodorize：To have smelly
The octopus of smell removes after picking out；Step 3：Salt is ground：Octopus is put into after grinder, salt is charged with: water=5: 100
Salt solution, by grind machine cylinder rolling carry out salt mill；Step 4：Blanch：After the octopus of salt milled cleans up one by one, by it
It is put into boiling water and blanches；Step 5：Beat and burst：The octopus blanched is burst using cutmixer progress arena is oppressed, added after appropriateness arena is routed
Enter 3% starch and further beat routed；Step 5：Shaping：The octopus mud that arena has been burst, which is placed in moulded tray, to be paved, and forms fixation
Geometry；Step 6：Cook：Moulded tray, which is placed in steamer, cooks rear disk stripping；Step 7：It is quick-frozen：Octopus mud after cooking
It is cut into after cooling quick-frozen after cube little particle, balance.The shortcoming of this method is：Cleaned after octopus salt mill, now
Condiment etc. can be cleaned out, when then being blanched in boiling water, with the contraction of octopus grain of meat, it is impossible to by food additives condiment
Inside the grain of meat of embedded octopus, local flavor of the octopus when entrance is chewed is caused to lack persistence.
Therefore, in order to meet food and drink consumer to octopus peculiar flavour the need for, it is necessary to the processing work of present octopus
Skill is improved.
The content of the invention
A kind of salting down for heating mustard octopus is provided it is an object of the invention to overcome the defect of above-mentioned prior art presence
Processing technology processed, can enter inside the grain of meat of octopus the invention enables condiment, so that octopus is when entrance is chewed
Local flavor has persistence.
The purpose of the present invention is achieved through the following technical solutions, a kind of salting processing technique for heating mustard octopus, including
Following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 16-20%, bechamel 8-12%, scallop powder 1-
3%th, the water of surplus, is then fully stirred evenly；
Step (2) is pickled for the first time
Octopus after cleaning and the first seasoning bottom liquid are mixed, pickled, the octopus after the cleaning with it is described
The weight ratio of first seasoning bottom liquid is 100:(200-50), salting period pickled temperature below 10 DEG C more than 12 hours, and
Periodic agitation；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 30-32 seconds in more than 90 DEG C hot water, then puts into frozen water and cools down 4-6
Minute；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 16-20%, salt 4-6%, monosodium glutamate 1-3%, wooden fish
Plain 4-6%, surplus water, are then fully stirred evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after the blanching with it is described
The weight ratio of secondary seasoning bottom liquid is 100:(200-50), salting period pickled temperature below 10 DEG C more than 16 hours, and
Periodic agitation；
Step (6) prepares octopus baste
Each raw material is weighed by following percentage by weight：Thick chilli sauce 5-7%, bechamel 14-16%, concentration soy sauce 16-20%,
Salt 1-3%, monosodium glutamate 0.5-1.5%, wooden fish element 0.5-1.5%, white wine 20-24%, thickener 0.5-1.5%, surplus
Fructose syrup, then fully stir evenly；
Step (7) by it is described it is secondary pickle after octopus, the octopus baste, mountain sting dish by weight (7.8-8.2):
(0.8-1.2):The ratio of (0.8-1.2) is mixed, then according still further to essence and the secondary weight for pickling rear octopus
It is that 0.4-0.6% adds essence to measure percentage, and mixing packs closed, stands, produce.
It is preferred that, in step (1), weigh each raw material by following percentage by weight and prepare first seasoning bottom liquid：High fructose corn
Slurry 18%, bechamel 10%, scallop powder 2%, the water of surplus, are then fully stirred evenly.
It is preferred that, in step (4), weigh each raw material by following percentage by weight and prepare secondary seasoning bottom liquid：High fructose corn
Slurry 18%, salt 5%, monosodium glutamate 2%, wooden fish element 5%, the water of surplus, are then fully stirred evenly.
It is preferred that, in step (6), weigh each raw material by following percentage by weight and prepare octopus baste：Thick chilli sauce 6%,
Bechamel 15%, concentration soy sauce 18%, salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, surplus
Fructose syrup, then fully stir evenly.
It is preferred that, in step (7), it is described it is secondary pickle after octopus, the octopus baste, the mountain sting the weight of dish
Than for 8:1:1, the essence is 0.5% with the secondary percentage by weight for pickling rear octopus.
Compared with prior art, the present invention has following beneficial effect：By dividing octopus aquatic products monopolizing characteristic
Analysis, the present invention is pickled in bottom taste, studied in terms of the reasonable arrangement of octopus baste and blanching technique, by pickling for the first time
Seasoning is pickled in seasoning -- blanching-secondary so that condiment can enter inside the grain of meat of octopus, so that octopus is in entrance
Local flavor during chewing has persistence.
Embodiment
With reference to specific embodiment, the present invention is described in detail.Following examples will be helpful to the technology of this area
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that to the ordinary skill of this area
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection domain.
In the present invention, concentration soy sauce by by common soy sauce by concentration and decolorization obtain, obtain substantially without
Color or the shallower soy sauce of color are concentration soy sauce, improve the concentration of soy sauce various composition, and avoid the pigment of soy sauce to this
Influence of the product provided during closed standing is packed is provided.Common soy sauce therein can use conventional in food industry
The soy sauce of fermentation；Concentration step therein can use vacuum-concentrcted, can also membrane technology separation concentration；It is therein to decolourize
Step can be carried out using activated carbon, and the consumption of activated carbon can be carried out according to 5-10g activated carbons/L soy sauce.
Embodiment 1
The present embodiment is related to a kind of salting processing technique for heating mustard octopus, comprises the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 16%, bechamel 10%, scallop powder 3%, surplus
Water, is then fully stirred evenly；
Step (2) is pickled for the first time
Octopus after cleaning and first seasoning bottom liquid are mixed, pickled, the octopus after cleaning and first seasoning bottom liquid
Weight ratio be 100:200, salting period is 12 hours, pickles temperature for 10 DEG C, and be sufficiently stirred for once every 2 hours；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 30 seconds in more than 90 DEG C hot water, then puts into frozen water and cools down 4 minutes；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 16%, salt 5%, monosodium glutamate 3%, wooden fish element 4%,
The water of surplus, is then fully stirred evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after blanching and secondary seasoning bottom liquid
Weight ratio be 100:50, salting period is 16 hours, pickles temperature for 2 DEG C, and be sufficiently stirred for once every 2 hours；
Step (6) prepares octopus baste
Each raw material is weighed by following percentage by weight：Thick chilli sauce 5%, bechamel 15%, concentration soy sauce 20%, salt 1%,
Monosodium glutamate 1%, wooden fish element 1.5%, white wine 20%, thickener 1%, the fructose syrup of surplus, are then fully stirred evenly；
Dish is stung by weight 7.8 in octopus after secondary pickle, octopus baste, mountain by step (7):1:1.2 ratio is entered
Row is mixed, and is then 0.4% addition essence according still further to essence and the secondary percentage by weight for pickling rear octopus, is mixed, bag
Closed, standing is filled, is produced.
The present embodiment enables baste to enter the flesh of octopus by pickling the ingenious cooperation of seasoning and blanching technique twice
Meat textured inner, so that local flavor of the octopus when entrance is chewed has persistence, gradually shows the fresh and sweet of bottom taste after chewing carefully,
The deliciousness of octopus is carried in aftertaste, also there is sweetness gentle in the taste of bottom.
Embodiment 2
The present embodiment is related to a kind of salting processing technique for heating mustard octopus, comprises the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 18%, bechamel 12%, scallop powder 1%, surplus
Water, is then fully stirred evenly；
Step (2) is pickled for the first time
Octopus after cleaning and first seasoning bottom liquid are mixed, pickled, the octopus after cleaning and first seasoning bottom liquid
Weight ratio be 100:150, salting period is 16 hours, pickles temperature for 5 DEG C, and be sufficiently stirred for once every 2 hours；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 31 seconds in more than 90 DEG C hot water, then puts into frozen water and cools down 5 minutes；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 18%, salt 6%, monosodium glutamate 1%, wooden fish element 5%,
The water of surplus, is then fully stirred evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after blanching and secondary seasoning bottom liquid
Weight ratio be 100:150, salting period is 20 hours, pickles temperature for 5 DEG C, and be sufficiently stirred for once every 2 hours；
Step (6) prepares octopus baste
Each raw material is weighed by following percentage by weight：Thick chilli sauce 6%, bechamel 16%, concentration soy sauce 16%, salt 2%,
Monosodium glutamate 1.5%, wooden fish element 0.5%, white wine 22%, thickener 1.5%, the fructose syrup of surplus, are then fully stirred evenly；
Dish is stung by weight 8 in octopus after secondary pickle, octopus baste, mountain by step (7):1.2:0.8 ratio is entered
Row is mixed, and is then 0.5% addition essence according still further to essence and the secondary percentage by weight for pickling rear octopus, is mixed, bag
Closed, standing is filled, is produced.
The present embodiment enables baste to enter the flesh of octopus by pickling the ingenious cooperation of seasoning and blanching technique twice
Meat textured inner, so that local flavor of the octopus when entrance is chewed has persistence, gradually shows the fresh and sweet of bottom taste after chewing carefully,
The deliciousness of octopus is carried in aftertaste, also there is sweetness gentle in the taste of bottom.
Embodiment 3
The present embodiment is related to a kind of salting processing technique for heating mustard octopus, comprises the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 20%, bechamel 8%, scallop powder 2%, surplus
Water, is then fully stirred evenly；
Step (2) is pickled for the first time
Octopus after cleaning and first seasoning bottom liquid are mixed, pickled, the octopus after cleaning and first seasoning bottom liquid
Weight ratio be 100:50, salting period is 20 hours, pickles temperature for 2 DEG C, and be sufficiently stirred for once every 2 hours；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 32 seconds in more than 90 DEG C hot water, then puts into frozen water and cools down 6 minutes；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 20%, salt 4%, monosodium glutamate 2%, wooden fish element 6%,
The water of surplus, is then fully stirred evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after blanching and secondary seasoning bottom liquid
Weight ratio be 100:200, salting period is 24 hours, pickles temperature for 10 DEG C, and be sufficiently stirred for once every 2 hours；
Step (6) prepares octopus baste
Each raw material is weighed by following percentage by weight：Thick chilli sauce 7%, bechamel 14%, concentration soy sauce 18%, salt 3%,
Monosodium glutamate 0.5%, wooden fish element 1%, white wine 24%, thickener 0.5%, the fructose syrup of surplus, are then fully stirred evenly；
Dish is stung by weight 8.2 in octopus after secondary pickle, octopus baste, mountain by step (7):0.8:1 ratio is entered
Row is mixed, and is then 0.6% addition essence according still further to essence and the secondary percentage by weight for pickling rear octopus, is mixed, bag
Closed, standing is filled, is produced.
The present embodiment enables baste to enter the flesh of octopus by pickling the ingenious cooperation of seasoning and blanching technique twice
Meat textured inner, so that local flavor of the octopus when entrance is chewed has persistence, gradually shows the fresh and sweet of bottom taste after chewing carefully,
The deliciousness of octopus is carried in aftertaste, also there is sweetness gentle in the taste of bottom.
Embodiment 4
The present embodiment is related to a kind of salting processing technique for heating mustard octopus, comprises the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material, which is weighed, by following percentage by weight prepares first seasoning bottom liquid：Fructose syrup 18%, bechamel 10%,
The water of scallop powder 2%, surplus, is then fully stirred evenly；
Step (2) is pickled for the first time
Octopus after cleaning and first seasoning bottom liquid are mixed, pickled, the octopus after cleaning and first seasoning bottom liquid
Weight ratio be 100:(200-50), salting period pickled temperature below 10 DEG C, and filled every 2 hours more than 12 hours
Divide stirring once；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 30-32 seconds in more than 90 DEG C hot water, then puts into frozen water and cools down 4-6
Minute；
Step (4) prepares secondary seasoning bottom liquid
Each raw material, which is weighed, by following percentage by weight prepares secondary seasoning bottom liquid：Fructose syrup 18%, salt 5%, taste
Essence 2%, wooden fish element 5%, the water of surplus, are then fully stirred evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after blanching and secondary seasoning bottom liquid
Weight ratio be 100:(200-50), salting period pickled temperature below 10 DEG C, and filled every 2 hours more than 16 hours
Divide stirring once；
Step (6) prepares octopus baste
Each raw material, which is weighed, by following percentage by weight prepares octopus baste：Thick chilli sauce 6%, bechamel 15%, concentration sauce
Oil 18%, salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, the fructose syrup of surplus, Ran Houchong
Divide and stir evenly；
Dish is stung by weight 8 in octopus after secondary pickle, octopus baste, mountain by step (7):1:1 ratio is mixed
Stirring is closed, is then 0.5% addition essence according still further to essence and the secondary percentage by weight for pickling rear octopus, mixing is packed close
Close, stand.
The present embodiment enables baste to enter the flesh of octopus by pickling the ingenious cooperation of seasoning and blanching technique twice
Meat textured inner, so that local flavor of the octopus when entrance is chewed has persistence, gradually shows the fresh and sweet of bottom taste after chewing carefully,
The deliciousness of octopus is carried in aftertaste, also there is sweetness gentle in the taste of bottom.
The specific embodiment of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring the substantive content of the present invention.
Claims (3)
1. a kind of salting processing technique for heating mustard octopus, it is characterised in that comprise the following steps：
Step (1) prepares first seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 18%, bechamel 10%, scallop powder 2%, the water of surplus,
Then fully stir evenly；
Step (2) is pickled for the first time
Octopus after cleaning and the first seasoning bottom liquid are mixed, pickled, the octopus after the cleaning with it is described first
The weight ratio of seasoning bottom liquid is 100:(200-50), salting period pickled temperature below 10 DEG C more than 12 hours, and periodically
Stirring；
Step (3) blanching
Octopus after pickling for the first time puts into blanching 30-32 seconds in more than 90 DEG C hot water, then puts into 4-6 points of cooling in frozen water
Clock；
Step (4) prepares secondary seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 18%, salt 5%, monosodium glutamate 2%, wooden fish element 5%, surplus
Water, then fully stir evenly；
Step (5) is secondary to pickle
Octopus after blanching and secondary seasoning bottom liquid are mixed, pickled, the octopus after the blanching with it is described secondary
The weight ratio of seasoning bottom liquid is 100:(200-50), salting period pickled temperature below 10 DEG C more than 16 hours, and periodically
Stirring；
Step (6) prepares octopus baste
Each raw material is weighed by following percentage by weight：Thick chilli sauce 5-7%, bechamel 14-16%, concentration soy sauce 16-20%, salt
1-3%, monosodium glutamate 0.5-1.5%, wooden fish element 0.5-1.5%, white wine 20-24%, thickener 0.5-1.5%, the fruit of surplus
Glucose is starched, and is then fully stirred evenly；
Step (7) by it is described it is secondary pickle after octopus, the octopus baste, mountain sting dish by weight (7.8-8.2):
(0.8-1.2):The ratio of (0.8-1.2) is mixed, then according still further to essence and the secondary weight for pickling rear octopus
It is that 0.4-0.6% adds essence to measure percentage, and mixing packs closed, stands, produce.
2. a kind of salting processing technique for heating mustard octopus according to claim 1, it is characterised in that in step (6),
Each raw material, which is weighed, by following percentage by weight prepares octopus baste：Thick chilli sauce 6%, bechamel 15%, concentration soy sauce 18%, food
Salt 3%, monosodium glutamate 1%, wooden fish element 1%, white wine 22%, thickener 1%, the fructose syrup of surplus, are then fully stirred evenly.
3. a kind of salting processing technique for heating mustard octopus according to claim 1, it is characterised in that in step (7),
It is described it is secondary pickle after octopus, the sting weight ratio of dish of the octopus baste, the mountain be 8:1:1, the essence with it is described
The secondary percentage by weight for pickling rear octopus is 0.5%.
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