CN105520087A - Preparation method of quick-frozen squid strips - Google Patents
Preparation method of quick-frozen squid strips Download PDFInfo
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- CN105520087A CN105520087A CN201510580987.3A CN201510580987A CN105520087A CN 105520087 A CN105520087 A CN 105520087A CN 201510580987 A CN201510580987 A CN 201510580987A CN 105520087 A CN105520087 A CN 105520087A
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Abstract
The present invention discloses a preparation method for quick-frozen squid strips. The preparation method comprises the following steps: (1) thawing raw materials; (2) conducting pretreatment on the raw materials; (3) performing preservation and pre-seasoning treatment: squid strips are soaked in preservation and pre-seasoning liquid under the condition of 10 DEG C for 8 to 12 hours, and then removed and drained; (4) performing vacuum seasoning treatment; (5): performing quick-freezing treatment: the treated squid strips in step (4) are subjected to quick-freezing treatment in liquid nitrogen cryogenic quick-freezing tunnel equipment, and quick-freezing procedures are set: the equipment is operated under the condition of - 60 DEG C to -80 DEG C for 5 minutes to 8 minutes to make a center temperature of the squid strips reach 23 +/- 1 DEG C to obtain quick-frozen products; and (6) packaging and refrigerating the quick-frozen squid strips. The quick-frozen squid strips are rich in mouthfeel and unique in taste without subsequent seasoning processes, low in water loss of squid meat in the processing cycle, relatively good in nutritional ingredient maintenance and relatively good in fresh taste maintenance, the squid meat is not prone to discoloration and off-flavor, and the thawed products are good in color and luster, good in soft degree, delicious in taste and high in quality.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly a kind of preparation method of quick freezing sleeve-fish bar.
Background technology
The nutritive value of squid is very high, and it is rich in the nutritional labeling of the multiple needed by human body such as protein, calcium, taurine, phosphorus, vitamin B1, and content is high.In addition, fat content is extremely low.Every 100 grams of squid fresh meats are containing about 15 grams, protein, and the content of vitamin A is 230 international units, is about 2 times of cuttlefish.Due to the high perishable corruption of squid protein content, not easily preserve for a long time, except eating raw, shredded squid, squid chip, squid block, dried squids, Broiled Cuttlefish etc. that its product is mainly drying, and there is the deficiency that mouthfeel is hard, cannot retain the fresh taste of squid in dried product.
Quick-frozen food is the quick-frozen food processed by low temperature (less than-18 DEG C) rapidly, and the moisture in food texture, juice can not run off, and after thawing, mouthfeel is softer.Quick-frozen food can solve the segmental defect of dried product.Therefore, quick freezing sleeve-fish goods obtain exploitation.At present, squid major part through peeling, go the pre-treatments such as internal organ after carry out classification after cut into slices freezing or wrap up in powder and freeze to wrap up in powder squid loop, frozen squid bar etc. as frozen, be sold to both at home and abroad, but these products exist, and taste is single, consumer also needs to carry out that the subsequent treatment such as seasoning can eat, after product bulk freezing moisture loss large, the shortcomings such as product is soft not, quality is good not.In recent years the rough machined overseas market of squid allows of no optimist.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of quick freezing sleeve-fish bar, products taste enriches, and special taste, without the need to follow-up seasoning process, moisture loss is oppressed little in process, nutritional labeling keeps better, and delicate flavour keeps better, and squid meat is not easy to change, spoiled, after thawing, product color is good, mellowness is good, delicious flavour, and quality is high.
The technical solution adopted for the present invention to solve the technical problems is:
A preparation method for quick freezing sleeve-fish bar, comprises the following steps:
(1) raw material thaws: circulating water separates frozen squid naturally, selects surperficial foreign, color and luster without rubescent squid;
(2) pretreatment of raw material: decaptitated by squid, removes internal organ, peeling, and slitting, cleans up, and obtains squid strip;
(3) fresh-keeping pre-seasoning process: by squid strip in fresh-keeping pre-baste, below 10 DEG C in environment, soak 8-12h, taking-up drains;
(4) vacuum seasoning: add in the squid strip after step (3) process and account for the sugar of squid strip weight 1.5%-2.5%, the salt of 0.8%-1.2%, the cooking wine of 2%-3%, the light-coloured vinegar of 0.3-0.5%, the white pepper powder of 0.1%-0.2%, the ginger powder of 0.1%-0.2%, the onion powder of 0.1%-0.2% and the trehalose of 0.1%-0.2%, mixing, vacuum seasoning 30min-50min, taking-up drains;
Adopt the above-mentioned seasoning formula of the present invention, product special taste, peculiar smell is few.
(5) quick freezing: the squid strip quick freezing in liquid nitrogen deep freeze tunnel equipment after step (4) is processed, setting quick-frozen program as running 5min-8min under the environment of-60 DEG C ~-80 DEG C, making squid strip central temperature reach-23 DEG C ± 1 DEG C and obtaining quick frozen product;
Adopt above-mentioned specific quick freezing congealing process in present invention process, can fast lock water fresh-keeping, reduce squid meat variable color, spoiled, keep tenderness, flavor is better, and improves its retentiveness when thawing.
(6) pack, cold storage: by be kept at after quick frozen product mounted box temperature be arranged on-20 DEG C ~-18 DEG C freeze product storehouse.
As preferably, in step (3), the proportioning of squid strip and fresh-keeping pre-baste is that every 100g squid strip uses the fresh-keeping pre-baste of 300-350mL.
As preferably, described fresh-keeping pre-baste is mixed by the component of following mass percent: Tea Polyphenols 0.1-0.2%, pelvetia silquosa extract 8-10%, composite phosphate 2-3%, arabo-ascorbic acid 0.5-1%, salt 1-3%, water surplus.
Squid meat is special, and containing trace formaldehyde, the object that in the fresh-keeping pre-baste of the present invention, Tea Polyphenols adds reduces content of formaldehyde in squid to 10ppm, can also remove raw meat simultaneously.Pelvetia silquosa extract, its composition is mainly brown algae polyphenols, and bacteriostasis property is good, have very strong anti-oxidation function, remove peroxide, hydroxy radical and anti-lipid peroxidation effect, the reservation of the unrighted acid of squid will be better, nutritional labeling keeps better, reducing meat variable color.In addition pelvetia silquosa extract also has good Water-saving effect, can prevent scattering and disappearing of squid moisture, play good fresh-keeping effect.Arabo-ascorbic acid is have very strong anti-oxidation function, suppresses enzymatic browning, protection readily oxidizable substance, deoxygenation and free radical, and its antioxygenic property is better than vitamin C, and low price; Arabo-ascorbic acid also has the effect preventing the unrighted acid of squid from sending out foreign odor.The present invention adopt the pelvetia silquosa extract of high concentration and arabo-ascorbic acid, Tea Polyphenols with the use of, there is good cooperative effect in total antioxidation, improve and effect is kept to nutrient components of squid, reduce the effect of meat variable color, effectively prevent squid putrid and deteriorated, overcome the high perishable corruption of squid protein content, not easily long-time problem of preserving.
Composite phosphate: can improve squid muscle protein water-retaining property, effectively can solve the problem of squid delicate flavour and nutrient loss, prevent and reduce oxidation; Reduce squid meat variable color, spoiled, make its muscle groups be woven with better moisture holding capacity, keep tenderness, flavor is better, and improves its retentiveness when thawing.
As preferably, by dry for pelvetia silquosa rear pulverizing, mixed by crushed material, extract 1-2h at being heated to 50-60 DEG C with the solid-liquid ratio of 95% ethanol according to 1g:8-10mL, filter, the 10-15% that filter vacuum is evaporated to original volume obtains concentrate; Concentrate chloroform 3 times, is then extracted with ethyl acetate 3 times, and last evaporated under reduced pressure is removed ethyl acetate and obtained pelvetia silquosa extract.
Adopt method of the present invention to prepare pelvetia silquosa extract, technique is simple, and recovery rate is high, and result of use is good.
As preferably, described composite phosphate is mixed by the component of following mass percent: sodium ascorbate 3-5%, sodium phosphate trimer 20-30%, calgon 30-40%, sodium dihydrogen phosphate 10-20%, burnt alum 5-7%%, sodium pyrophosphate 10-20%.
Adopt the present invention specific composite phosphate formula, in minimizing squid meat variable color, spoiled, improve the aspect action effects such as water-retaining property best.
The invention has the beneficial effects as follows: products taste enriches, special taste, without the need to follow-up seasoning process, it is little to oppress moisture loss in process, nutritional labeling keeps better, and delicate flavour keeps better, and squid meat is not easy to change, spoiled, and after thawing, product color is good, mellowness is good, delicious flavour, and quality is high.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1
A preparation method for quick freezing sleeve-fish bar, comprises the following steps:
(1) raw material thaws: circulating water separates frozen squid naturally, selects surperficial foreign, color and luster without rubescent squid.
(2) pretreatment of raw material: decaptitated by squid, removes internal organ, peeling, and slitting (specification at wide 1cm, long 5-8cm), cleans up, obtain squid strip.
(3) fresh-keeping pre-seasoning process: by squid strip in fresh-keeping pre-baste, below 10 DEG C in environment, soak 8h, taking-up drains.The proportioning of squid strip and fresh-keeping pre-baste is that every 100g squid strip uses the fresh-keeping pre-baste of 300mL.
Fresh-keeping pre-baste is mixed by the component of following mass percent: Tea Polyphenols (commercially available) 0.1%, pelvetia silquosa extract 10%, composite phosphate 2%, arabo-ascorbic acid (commercially available) 1%, salt 1%, water surplus.
The preparation method of described pelvetia silquosa extract is as follows: by dry for pelvetia silquosa rear pulverizing, is mixed by crushed material, extract 2h at being heated to 50 DEG C with the solid-liquid ratio of 95% ethanol according to 1g:8mL, filters, and filter vacuum is evaporated to 10% of original volume and obtains concentrate; Concentrate chloroform 3 times, is then extracted with ethyl acetate 3 times, and last evaporated under reduced pressure is removed ethyl acetate and obtained pelvetia silquosa extract.Described composite phosphate is mixed by the component of following mass percent: sodium ascorbate 3%, sodium phosphate trimer 20%, calgon 40%, sodium dihydrogen phosphate 10%, burnt alum 7%, sodium pyrophosphate 20%.
(4) vacuum seasoning: to step (3) process after squid strip in add account for squid strip weight 1.5% white sugar, 1.2% edible salt, 2% cooking wine, 0.5% light-coloured vinegar, 0.1% white pepper powder, the ginger powder (commercially available) of 0.1%, the onion powder (commercially available) of 0.2% and 0.2% trehalose (commercially available), mixing, vacuum seasoning 30min, taking-up drains.
(5) quick freezing: the squid strip quick freezing in liquid nitrogen deep freeze tunnel equipment (existing equipment) after step (4) is processed, setting quick-frozen program is run 8min under the environment of-60 DEG C, makes squid strip central temperature reach-23 DEG C ± 1 DEG C and obtains quick frozen product.
(6) pack, cold storage: by be kept at after quick frozen product mounted box temperature be arranged on-20 DEG C ~-18 DEG C freeze product storehouse.
Embodiment 2
A preparation method for quick freezing sleeve-fish bar, comprises the following steps:
(1) raw material thaws: circulating water separates frozen squid naturally, selects surperficial foreign, color and luster without rubescent squid.
(2) pretreatment of raw material: decaptitated by squid, removes internal organ, peeling, and slitting (specification at wide 1cm, long 5-8cm), cleans up, obtain squid strip.
(3) fresh-keeping pre-seasoning process: by squid strip in fresh-keeping pre-baste, below 10 DEG C in environment, soak 12h, taking-up drains.The proportioning of squid strip and fresh-keeping pre-baste is that every 100g squid strip uses the fresh-keeping pre-baste of 350mL.
Fresh-keeping pre-baste is mixed by the component of following mass percent: Tea Polyphenols 0.2%, pelvetia silquosa extract 8%, composite phosphate 3%, arabo-ascorbic acid 0.5%, salt 3%, water surplus.
The preparation method of described pelvetia silquosa extract is as follows: by dry for pelvetia silquosa rear pulverizing, is mixed by crushed material, extract 1h at being heated to 60 DEG C with the solid-liquid ratio of 95% ethanol according to 1g:10mL, filters, and filter vacuum is evaporated to 15% of original volume and obtains concentrate; Concentrate chloroform 3 times, is then extracted with ethyl acetate 3 times, and last evaporated under reduced pressure is removed ethyl acetate and obtained pelvetia silquosa extract.Described composite phosphate is mixed by the component of following mass percent: sodium ascorbate 5%, sodium phosphate trimer 30%, calgon 30%, sodium dihydrogen phosphate 20%, burnt alum 5%, sodium pyrophosphate 10%.
(4) vacuum seasoning: add in the squid strip after step (3) process account for squid strip weight 2.5% white sugar, 0.8% edible salt, 3% cooking wine, 0.3% light-coloured vinegar, 0.2% white pepper powder, 0.2% ginger powder, the onion powder of 0.1% and the trehalose of 0.1%, mixing, vacuum seasoning 50min, taking-up drains.
(5) quick freezing: the squid strip quick freezing in liquid nitrogen deep freeze tunnel equipment after step (4) being processed, setting quick-frozen program is run 5min under the environment of-80 DEG C, makes squid strip central temperature reach-23 DEG C ± 1 DEG C and obtains quick frozen product.
(6) pack, cold storage: by be kept at after quick frozen product mounted box temperature be arranged on-20 DEG C ~-18 DEG C freeze product storehouse.
Embodiment 3
A preparation method for quick freezing sleeve-fish bar, comprises the following steps:
(1) raw material thaws: circulating water separates frozen squid naturally, selects surperficial foreign, color and luster without rubescent squid.
(2) pretreatment of raw material: decaptitated by squid, removes internal organ, peeling, and slitting (specification at wide 1cm, long 5-8cm), cleans up, obtain squid strip.
(3) fresh-keeping pre-seasoning process: by squid strip in fresh-keeping pre-baste, below 10 DEG C in environment, soak 10h, taking-up drains.The proportioning of squid strip and fresh-keeping pre-baste is that every 100g squid strip uses the fresh-keeping pre-baste of 300mL.
Fresh-keeping pre-baste is mixed by the component of following mass percent: Tea Polyphenols 0.15%, pelvetia silquosa extract 9%, composite phosphate 2.5%, arabo-ascorbic acid 0.8%, salt 2%, water surplus.
The preparation method of described pelvetia silquosa extract is as follows: by dry for pelvetia silquosa rear pulverizing, is mixed by crushed material, extract 1.5h at being heated to 55 DEG C with the solid-liquid ratio of 95% ethanol according to 1g:9mL, filters, and filter vacuum is evaporated to 10% of original volume and obtains concentrate; Concentrate chloroform 3 times, is then extracted with ethyl acetate 3 times, and last evaporated under reduced pressure is removed ethyl acetate and obtained pelvetia silquosa extract.Described composite phosphate is mixed by the component of following mass percent: sodium ascorbate 4%, sodium phosphate trimer 25%, calgon 35%, sodium dihydrogen phosphate 15%, burnt alum 6%%, sodium pyrophosphate 15%.
(4) vacuum seasoning: add in the squid strip after step (3) process account for squid strip weight 2% white sugar, 1% edible salt, 2.5% cooking wine, 0.4% light-coloured vinegar, 0.15% white pepper powder, 0.15% ginger powder, the onion powder of 0.15% and the trehalose of 0.15%, mixing, vacuum seasoning 40min, taking-up drains.
(5) quick freezing: the squid strip quick freezing in liquid nitrogen deep freeze tunnel equipment after step (4) being processed, setting quick-frozen program is run 7min under the environment of-70 DEG C, makes squid strip central temperature reach-23 DEG C ± 1 DEG C and obtains quick frozen product.
(6) pack, cold storage: by be kept at after quick frozen product mounted box temperature be arranged on-20 DEG C ~-18 DEG C freeze product storehouse.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (5)
1. a preparation method for quick freezing sleeve-fish bar, is characterized in that, comprises the following steps:
(1) raw material thaws: circulating water separates frozen squid naturally, selects surperficial foreign, color and luster without rubescent squid;
(2) pretreatment of raw material: decaptitated by squid, removes internal organ, peeling, and slitting, cleans up, and obtains squid strip;
(3) fresh-keeping pre-seasoning process: by squid strip in fresh-keeping pre-baste, below 10 DEG C in environment, soak 8-12h, taking-up drains;
(4) vacuum seasoning: add in the squid strip after step (3) process and account for the sugar of squid strip weight 1.5%-2.5%, the salt of 0.8%-1.2%, the cooking wine of 2%-3%, the light-coloured vinegar of 0.3-0.5%, the white pepper powder of 0.1%-0.2%, the ginger powder of 0.1%-0.2%, the onion powder of 0.1%-0.2% and the trehalose of 0.1%-0.2%, mixing, vacuum seasoning 30min-50min, taking-up drains;
(5) quick freezing: the squid strip quick freezing in liquid nitrogen deep freeze tunnel equipment after step (4) is processed, setting quick-frozen program as running 5min-8min under the environment of-60 DEG C ~-80 DEG C, making squid strip central temperature reach-23 DEG C ± 1 DEG C and obtaining quick frozen product;
(6) pack, cold storage: by be kept at after quick frozen product mounted box temperature be arranged on-20 DEG C ~-18 DEG C freeze product storehouse.
2. preparation method according to claim 1, is characterized in that: in step (3), the proportioning of squid strip and fresh-keeping pre-baste is that every 100g squid strip uses the fresh-keeping pre-baste of 300-350mL.
3. preparation method according to claim 1 and 2, is characterized in that: described fresh-keeping pre-baste is mixed by the component of following mass percent: Tea Polyphenols 0.1-0.2%, pelvetia silquosa extract 8-10%, composite phosphate 2-3%, arabo-ascorbic acid 0.5-1%, salt 1-3%, water surplus.
4. preparation method according to claim 3, it is characterized in that: the preparation method of described pelvetia silquosa extract is as follows: by dry for pelvetia silquosa rear pulverizing, crushed material is mixed with the solid-liquid ratio of 95% ethanol according to 1g:8-10mL, 1-2h is extracted at being heated to 50-60 DEG C, filter, the 10-15% that filter vacuum is evaporated to original volume obtains concentrate; Concentrate chloroform 3 times, is then extracted with ethyl acetate 3 times, and last evaporated under reduced pressure is removed ethyl acetate and obtained pelvetia silquosa extract.
5. preparation method according to claim 1, it is characterized in that: described composite phosphate is mixed by the component of following mass percent: sodium ascorbate 3-5%, sodium phosphate trimer 20-30%, calgon 30-40%, sodium dihydrogen phosphate 10-20%, burnt alum 5-7%%, sodium pyrophosphate 10-20%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136196A (en) * | 2017-04-10 | 2017-09-08 | 泉州师范学院 | One kind flesh of fish pickles coating ice clothing composite fresh-keeping technique |
| CN107258882A (en) * | 2017-06-26 | 2017-10-20 | 浙江大学舟山海洋研究中心 | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing |
| CN107950632A (en) * | 2017-11-24 | 2018-04-24 | 舟山市福瑞达食品有限公司 | A kind of fast processing method of anglerfish quick-frozen food |
| CN108077396A (en) * | 2017-11-24 | 2018-05-29 | 舟山市福瑞达食品有限公司 | A kind of small squid quick-frozen food |
| CN109619155A (en) * | 2019-01-22 | 2019-04-16 | 浙江海洋大学 | A kind of Peru squid palpus processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136196A (en) * | 2017-04-10 | 2017-09-08 | 泉州师范学院 | One kind flesh of fish pickles coating ice clothing composite fresh-keeping technique |
| CN107258882A (en) * | 2017-06-26 | 2017-10-20 | 浙江大学舟山海洋研究中心 | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing |
| CN107950632A (en) * | 2017-11-24 | 2018-04-24 | 舟山市福瑞达食品有限公司 | A kind of fast processing method of anglerfish quick-frozen food |
| CN108077396A (en) * | 2017-11-24 | 2018-05-29 | 舟山市福瑞达食品有限公司 | A kind of small squid quick-frozen food |
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| CN109619155A (en) * | 2019-01-22 | 2019-04-16 | 浙江海洋大学 | A kind of Peru squid palpus processing technology |
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Application publication date: 20160427 |