CN109619155B - Peru squid tentacles processing technology - Google Patents
Peru squid tentacles processing technology Download PDFInfo
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- CN109619155B CN109619155B CN201910057816.0A CN201910057816A CN109619155B CN 109619155 B CN109619155 B CN 109619155B CN 201910057816 A CN201910057816 A CN 201910057816A CN 109619155 B CN109619155 B CN 109619155B
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Abstract
The invention relates to a Peru squid tentacles processing technology, which comprises the following steps: (1) pre-treating; (2) performing infiltration treatment; (3) pre-separation; (4) rapidly cooling; (5) rolling and removing teeth; (6) and (4) carrying out enzymolysis and tray removal. Compared with the traditional mode, the invention greatly improves the tooth removing rate (the tooth removing rate is higher than 96%), and adopts the physical means to remove the teeth, so that the tooth removing cost is low, the environment is protected, the pollution is avoided, the quality of the squid tentacles after tooth removing is good, and the quality of the squid tentacles after tooth removing can be effectively ensured. In addition, the tray is taken off by adopting a bio-enzyme mode after the teeth are taken off, the tray taking-off rate can be close to 100 percent, the residual ring teeth in the sucking discs can be effectively avoided, and the taken-off sucking discs can be developed and utilized, so that a theoretical basis can be provided for the deep development of the squid production.
Description
Technical Field
The invention relates to the field of marine product processing, in particular to a Peru squid tentacles processing technology.
Background
Squid, also called soft fish and squid, is an animal of the open eye sub-order of the general-order duct squid of the decapetala of the coleoptera subclass of the cephalopoda class, which is conical in body, pale in body color, with light brown spots, large in head, with 10 touch feet in front, and with triangular skeins at the tail end, and often swims in groups in the ocean with the depth of about 20 meters. The squids are mainly distributed in tropical zone and shallow sea in temperate zone, wherein Peru squids (Dosidicus gigas) are common names of American large red squids and are one of the most individual and most abundant predatory squid types discovered so far. The squid sucker is a processing byproduct of Peru squid tentacles, and can only be sold at low price as a raw material of fish meal due to the lack of an effective utilization way, because the squid sucker contains ring teeth, the meshing degree of the sucker and the ring teeth is higher, and the separation difficulty is high, so that the Peru squid tentacles are effectively processed and utilized.
Disclosure of Invention
The invention aims to solve the technical problem of providing a Peru squid tentacle processing technology capable of effectively separating a sucker and ring teeth in the sucker in the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a Peru squid tentacle processing technology is characterized by comprising the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use;
(2) and (3) infiltration treatment: under the vacuum condition, putting the pretreated squid tentacles into penetrating fluid, and soaking for 30-60 min at 4-10 ℃, wherein the material-liquid ratio is 1: 2-4;
(3) pre-separation: placing the squid tentacles after the permeation treatment on a heating plate, then placing an extrusion plate on the squid tentacles, heating for 2-4 s at the temperature of 60-80 ℃, and extruding the squid tentacles by using the extrusion plate in the heating process;
(4) and (3) rapid cooling: putting the pre-separated squid tentacles into a fluidized ice solution for cooling;
(5) rolling and gear removing: taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the sucking disc;
(6) and (3) enzymolysis tray removal: and cleaning and draining the toothless squid tentacles, and carrying out enzymolysis on the squid tentacles by adopting mixed biological enzyme under the ultrasonic condition so as to separate the sucking discs from the squid tentacles.
Preferably, the penetrating fluid in the step (2) is a composite saline solution, the penetrating treatment can increase the water holding capacity of the sucking disc to swell, and the ring teeth are found to be thermoplastic protein and are not influenced by the composite salt, so that the ring teeth can be favorably separated from the sucking disc. Preferably, at least two of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium chloride are dissolved in the composite brine solution.
Further, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 40-45%, 35-40%, 5-10%.
In order to enable the ring teeth and the sucker to be better pre-separated, the extrusion pressure of the extrusion plate in the step (3) is 0.5-1 MPa.
And (3) heating at 80 ℃ for 3s to ensure that the ring teeth can be softened better and have certain adhesion with the extrusion plate, so that the extrusion plate can have certain stretching effect between the ring teeth and the sucker while extruding the ring teeth. The heating temperature and the heating time are set, so that the ring teeth and the sucker can be prevented from being irreversibly denatured in the heating process.
In order to further avoid the influence of the denaturation of the ring teeth and the sucker in the heating process on the quality of the squid tentacle product and also better avoid the re-adhesion of the ring teeth and the sucker after heating and softening, the cooling temperature in the step (4) is 1-4 ℃, and the cooling time is 3-5 min.
In order to further avoid the influence of heating on the squid tentacle protein components and avoid the re-adhesion of the ring teeth and the sucker, trehalose is dissolved in the fluidized ice solution obtained in the step (4), and at least one of polydextrose, maltitol, sodium lactate and sorbitol is dissolved, wherein the concentration of the trehalose is 5-15 g/L.
Further, preferably, trehalose and sodium lactate are dissolved in the fluidized ice solution in the step (4), and the concentration ratio of trehalose to sodium lactate is 2.5-1: 1. The trehalose has high glass transition temperature, comprises small free volume, limited molecular mobility and the capability of resisting phase separation and crystallization in storage, can be combined with salt-soluble proteins in squid tissues to form a good network structure, and plays a role in stabilizing cell membranes and protein structures. The sodium lactate is a moisture retention agent and an antioxidant, can better protect the protein component of the squid tentacles and ensure the quality of squid tentacles products when being combined with trehalose, and simultaneously is an acidity regulator, so that the ring teeth can be prevented from being softened in an peracid environment and re-adhered to a sucker.
In order to ensure that the processed ring teeth can be smoothly separated from the sucking disc on the basis of ensuring the complete appearance of the squid tentacles product, the rolling speed in the step (5) is 5-10 r/min, and the rolling pressure is 0.5-1.0 kg/cm2。
In order to enable the mixed biological enzyme to fully act on tissues of the squid tentacles and the sucking discs in the enzymolysis process, the mixed biological enzyme in the step (6) is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 2-3: 1, the addition amount of the mixed biological enzyme is 0.10-0.35% of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 20-30 min, and the enzymolysis temperature is 30-60 ℃.
In order to enable the mixed biological enzyme to better play a role, the ultrasonic frequency in the step (6) is 18-30 KHZ, and the ultrasonic time is 15-20 min.
Compared with the prior art, the invention has the advantages that: according to the method, firstly, the squid tentacles are treated by adopting a permeation method, so that the ring teeth can be better subjected to pre-separation, then the ring teeth and the sucker are subjected to pre-separation in a heating and extruding mode, the pre-separated ring teeth are quickly hardened in a fluidized ice quick cooling mode, the sucker protein is kept cooled but not hardened, then the ring teeth and the sucker are completely separated in a rolling mode, and finally the sucker subjected to tooth removal is separated from the squid tentacles by using mixed biological enzyme.
Compared with the traditional manual tooth removing mode, the tooth removing method greatly improves the tooth removing rate (the tooth removing rate is as high as about 96%), adopts a physical means to remove teeth, has low tooth removing cost, is environment-friendly and pollution-free, has good quality of the squid tentacles after tooth removing, and can effectively ensure the quality of the squid tentacles products after tooth removing. In addition, the tray is taken off by adopting a bio-enzyme mode after the teeth are taken off, the tray taking-off rate can be close to 100 percent, the residual ring teeth in the sucking discs can be effectively avoided, and the taken-off sucking discs can be developed and utilized, so that a theoretical basis can be provided for the deep development of the squid production.
Drawings
FIG. 1 is an infrared spectroscopic analysis spectrum of Peru squid sucker ring teeth, chitin and bovine serum albumin in example 1 of the present invention;
FIG. 2 is a photograph showing the appearance of the ring teeth of the sucking disc of the squid in the embodiment 1 of the present invention;
FIG. 3 is an electron microscope of the tooth row section of the suction cup ring of the squid in the embodiment 1 of the present invention;
FIG. 4 is an electron microscope of a cross section of a base ring of the ring teeth of the squid sucker in example 1 of the present invention;
FIG. 5 is an electron microscope photograph of the tooth surface of the sucking disk of the squid in the embodiment 1 of the present invention;
FIG. 6 is a differential scanning calorimetry analysis curve of the sucking disc ring teeth of the squid in the embodiment 1 of the present invention;
fig. 7 shows the mass loss rate of the sucker ring teeth of squid under different pH values in example 1 of the present invention.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
Example 1: peru squid sucker ring tooth research
Raw materials: frozen Peru squid tentacles, purchased from Zhoushan Haili ocean fishery, Inc.
Reagent: standard bovine serum albumin, Sigma, usa; chitin, shanghai bio-engineering ltd; the rest of the hydrochloric acid and sodium hydroxide reagents are analytically pure, national pharmaceutical group chemical reagent limited.
Instruments and equipment: nicolet 6700 infrared spectrometer, Thermo Nicolet corporation, usa; model HH-4 electric heating constant temperature water bath, changzhou guohua electrical appliances ltd; LGJ-10 Freeze dryer, Beijing Songyuan Huaxing scientific and technological development Co., Ltd; GZX-9240MBE electric heating blowing dry box, Shanghai Boxun industries, Inc.; femina desktop scanning microscope, shanghai ltd, instruments of synnaology; DFT-250 high speed universal pulverizer, Shanghai ChudingDinalyzer Co., Ltd; model 200F 3 differential thermal scanner, dendric, germany.
1.1 determination of basic ingredients of sucking disc ring teeth of Peru squid
The water content is measured according to a direct drying method in the national standard GB 5009.3-2016; determining the protein content according to a Kjeldahl method in the national standard GB 5009.5-2016; the ash content is measured according to the high-temperature burning method in the national standard GB 5009.4-2016.
The measurement results are shown in table 1, and it can be seen from table 1 that the sucking disc ring teeth of the Peru squid mainly consist of protein, and the protein content of the sucking disc ring teeth reaches 86.75%.
TABLE 1 basic ingredients of sucking disc ring teeth of Peru squid
1.2 Peru squid sucker ring tooth infrared spectrum analysis
Reference is made to the methods of Yangqi et al (Yangqi, Yankee pigeon, etc., Peru squid skin gelatin-chitosan composite membrane performance and structure characterization [ J]Nuclear agro-chemical, 2017,31(7): 1349-: crushing the ring teeth of the squid sucker, taking ring tooth powder, further grinding the ring tooth powder in an agate mortar, uniformly grinding and mixing the ring tooth powder and dry KBr powder in the agate mortar according to the mass ratio of about 1:100, putting the uniformly ground powder in a mould, uniformly pressurizing to obtain a thin and transparent sample wafer to be tested, and performing scanning test by using an infrared spectrometer, wherein the spectrum range is as follows: 4000-400 cm-1. Bovine Serum Albumin (BSA) and chitin (chitin) samples were also ground into powder and subjected to infrared spectroscopic analysis.
Infrared spectrum analysis is carried out on the Peru squid sucker ring teeth, and the result is shown in figure 1 by comparing with the infrared spectrum of bovine serum albumin and chitin. As can be seen from FIG. 1, the suction cup ring profile of Peru squid is similar to bovine serum albumin, and has characteristic absorption peaks (3421, 1644, 1544 and 1116 cm) of protein substances-1) Wherein the length of the groove is 3421cm-1The nearby strong absorption peak is stretching vibration peak of protein O-H, 2918cm-1The nearby absorption peak is C-H stretching vibration peak, 1640cm-1The absorption peak in the vicinity is a stretching vibration peak of C ═ O, 1544cm-1And 1457cm-1Nearby absorption peaks are respectively an N-H in-plane bending vibration peak and a C-N stretching vibration peak in an amide 2 band, 1230cm-1And 1116.58cm-1The nearby absorption peaks are respectively an N-H in-plane bending vibration peak and a C-N stretching vibration peak in an amide 3 band.
Compared with the infrared spectrum of the chitin, the characteristic peaks (2934.65 and 2871.61 cm) of the chitin do not appear in the Peru squid sucker ring tooth sample-1) The situation shows that chitin components do not exist in the ring teeth of the suction disc of the Peru squid, the situation is different from that of the other hard tissue beak of the squid, and the content of the chitin in the squid beak reaches 15-20%, and the chitin is one of the main components.
1.3 Observation of sucker ring tooth microstructure of Peru squid
Cutting the section of the sucker ring teeth of Peru squid, soaking the Peru squid in deionized water overnight to remove residual salt, drying, and observing by a scanning electron microscope according to the method of Wangshaoqing and the like (Wangshaoqing, Caochong and Caobanson scanning electron microscope method for observing the shape of the ultrastructure of the eggshell [ J ]. food science, 2013,34(13): 110-.
The appearance and the scanning electron microscope observation result of the Peru squid sucker ring teeth are shown in figures 2-5. As can be seen from fig. 2, the sucking disc of Peru squid is ring-shaped and composed of a basal ring and a series of dentitions, and the color is yellow brown. As can be seen from fig. 3 and 4, the microstructure of the sucking disc ring teeth of the squid in peru is in a parallel tubular structure, the structure can directly affect the mechanical performance of the ring teeth, the sucking disc ring teeth are distributed at the positions of the squid tentacles and used for capturing prey and are generally required to bear large mechanical load, and the parallel tubular structure of the sucking disc ring teeth can enhance the bending rigidity of the ring teeth, so that the sucking disc ring teeth can bear large bending force or shearing force.
As shown in FIG. 5, the Peru squid sucker ring teeth also have a porous structure, and the porosity of the Peru squid sucker ring teeth is usually as high as 80-90%, so that the Peru squid sucker ring teeth have the characteristics of low relative density, light weight and the like compared with a continuous medium material; meanwhile, the pores of the Peru squid sucker ring teeth are distributed in a gradient manner, so that the Peru squid sucker ring teeth have the characteristic of gradient hardness (namely, the hardness is highest at the edges of the teeth, and then the teeth gradually become soft towards the inner parts of the ring tooth substrates). In addition, the porous structure can also enable the Peru squid sucker ring teeth to form an anti-cracking mechanism between the forming media of the Peru squid sucker ring teeth so as to enhance the stability of the structure of the Peru squid sucker ring teeth.
1.4 Peru squid sucker ring tooth thermal stability analysis
Differential Scanning Calorimetry (DSC) refers to the method of Gaobicheng et al (Gaobicheng, Zhengshang Ju. thermal analysis of feather keratin and processed products [ J ]. Mediterranean university of transportation (agricultural science edition), 1994(3): 182-: uniformly grinding the sucking disc ring teeth of the Peru squid in a mortar, taking a proper amount of sucking disc ring teeth powder, heating from 30 ℃ to 300 ℃ by using DSC, wherein the heating rate is 10 ℃/min, and nitrogen is used as protective gas.
The graph detected by the differential calorimetric scanner will show the temperature of the sample at the point of maximum migration. From the graph of the thermal denaturation of the sucking disc ring teeth of Peru squid (FIG. 6) it was found that: at the temperature of 30-250 ℃, under the protection of nitrogen flow, the ring teeth of the squid sucker have an absorption peak at about 69.4 ℃, which is caused by the physical change of moisture evaporation in the ring teeth, and meanwhile, the ring teeth of the sucker detect that the slope of a DSC curve is obviously reduced at about 36 ℃, which also indicates that the moisture in the ring teeth is evaporated, and the ring teeth of the squid sucker have an endothermic peak at about 118.6 ℃, which indicates that the ring teeth of the squid sucker have no state change before 118.6 ℃ and have stable properties, and then the ring teeth of the squid sucker are changed into a molten state from a solid; a very clear endothermic transition peak appears after 218.4 ℃, which indicates that the beta-sheet of the protein secondary structure in the ring teeth of the squid sucker is destroyed by heating at the temperature.
1.5 Peru squid ring tooth acid and alkali resistance test
The acid and alkali resistance test refers to the method of summer peak, etc. (summer peak, Wanfen, Ranmon, poplar seed, Liudebao. the preparation and performance of biodegradable cellulose/polylactic acid composite film [ J]Science and engineering of polymer materials, 2014,30(1): 149-: with HCl, NaOH and NaHCO3Preparing solutions with pH values of 2, 4, 6, 7, 8, 10 and 12 respectively, drying a sample in vacuum at 60 ℃ until the weight is constant, weighing (M), putting the sample into the prepared solutions respectively, soaking for 2 hours, taking out the sample, washing the sample with deionized water, drying until the weight is constant, weighing (M), and carrying out experiments for 3 times. The mass loss rate was calculated using the following formula:
the acid and alkali resistance of the material largely determines the durability of the material. The major components of the sucking disc ring teeth of the squid in Peru are protein, and hydrolysis is easy to occur under the acid-base condition, so the acid-base resistance test of the sucking disc ring teeth of the squid is carried out in the experiment, and the result is shown in fig. 7. As can be seen from FIG. 7, the squid sucker ring teeth have higher mass loss under the acidic condition, and the mass loss rate of the squid sucker ring teeth increases along with the reduction of the pH value; and under the alkaline condition, the stability of the squid sucker ring teeth is relatively good. Although there is also some loss of mass, the rate of mass loss is smaller compared to acidic conditions and increases with increasing pH. The results show that the Peru squid sucker ring teeth have certain acid and alkali resistance in weak acid and weak alkali, but have larger mass loss when placed in a strong acid and strong alkali environment for a long time.
Based on the embodiment 1, the invention designs the method for detaching the annular teeth of the tentacle of Peru squid, specifically as shown in the embodiments 2 to 4, and the frozen squid tentacles in the embodiments 2 to 4 are also purchased from oceanic fishery Limited company of Haishan sea.
Example 2:
a Peru squid tentacles processing technology comprises the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use.
(2) And (3) infiltration treatment: under the vacuum condition, putting the pretreated squid tentacles into penetrating fluid, and soaking for 30min at 4 ℃, wherein the material-liquid ratio is 1: 2. the penetrating fluid is a composite saline solution, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 40%, 35%, 5%, 5%.
(3) Pre-separation: placing the pretreated squid tentacles on a heating plate, placing an extrusion plate on the squid tentacles, heating at 60 deg.C for 4s, and extruding the squid tentacles with the extrusion plate during heating. As is clear from example 1, since the main component of the ring teeth is protein, which is denatured by heat, the heating temperature was set at 60 ℃ and the heating time was set at 4 seconds in this example. The ring teeth are softened after being heated and have certain adhesion with the extrusion plate, so that the extrusion plate can have certain stretching effect between the ring teeth and the sucker while extruding the ring teeth, and the sucker is separated from the ring teeth.
(4) And (3) rapid cooling: and (3) putting the pre-separated squid into a fluidized ice solution for cooling. In order to further avoid the ring teeth and the sucking disc from modifying in the heating process to influence the quality of the squid tentacle product, and simultaneously, the ring teeth and the sucking disc after heating and softening can be better prevented from being re-adhered, the cooling temperature in the embodiment is 1 ℃, and the cooling time is 3 min. In addition, in order to further avoid the influence of heating on the components of the squid tentacle protein and avoid the re-adhesion of the ring teeth and the sucker, trehalose and sodium lactate are dissolved in the fluidized ice solution, wherein the concentration of the trehalose is 5g/L, and the concentration of the sodium lactate is 5 g/L.
(5) Rolling and gear removing: and taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the squid tentacles. The rolling speed in this example was 7r/min and the rolling pressure was 0.7kg/cm2The tooth-disengaging rate can reach 96.1%.
(6) And (3) enzymolysis and tooth removal: taking out the squid tentacles from the fluidized ice solution, draining, and carrying out enzymolysis on the squid tentacles by adopting mixed biological enzyme under the ultrasonic condition so as to separate the sucking discs from the squid tentacles.
In this embodiment, the ultrasonic frequency is 18KHZ and the ultrasonic time is 20 min. The mixed biological enzyme is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 2:1, the addition amount of the mixed biological enzyme is 0.10 percent of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 30min, the enzymolysis temperature is 60 ℃, and the tray removal rate is close to 100 percent.
Example 3:
a Peru squid tentacles processing technology comprises the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use.
(2) And (3) infiltration treatment: under the vacuum condition, putting the pretreated squid tentacles into penetrating fluid, and soaking for 45min at 7 ℃, wherein the material-liquid ratio is 1: 3. the penetrating fluid is a composite saline solution, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 42%, 37%, 7%, 7%.
(3) Pre-separation: placing the pretreated squid tentacles on a heating plate, placing an extrusion plate on the squid tentacles, heating at 80 deg.C for 3s, and extruding the squid tentacles with the extrusion plate during heating. As is clear from example 1, since the main component of the ring teeth is protein, which is denatured by heat, the heating temperature was set at 80 ℃ and the heating time was set at 2 seconds in this example. The ring teeth are softened after being heated and have certain adhesion with the extrusion plate, so that the extrusion plate can have certain stretching effect between the ring teeth and the sucker while extruding the ring teeth, and the sucker is separated from the ring teeth.
(4) And (3) rapid cooling: and (3) putting the pre-separated squid into a fluidized ice solution for cooling. In order to further avoid the ring teeth and the sucking disc from modifying in the heating process to influence the quality of the squid tentacle product, and simultaneously, the ring teeth and the sucking disc after heating and softening can be better prevented from being re-adhered, the cooling temperature in the embodiment is 2 ℃, and the cooling time is 4 min. In addition, in order to further avoid the influence of heating on the components of the squid tentacle protein and avoid the re-adhesion of the ring teeth and the sucker, trehalose and sodium lactate are dissolved in the fluidized ice solution, wherein the concentration of the trehalose is 10g/L, and the concentration of the sodium lactate is 5 g/L.
(5) Rolling and gear removing: and taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the squid tentacles. The rolling speed in this example was 5r/min and the rolling pressure was 0.5kg/cm2The tooth-disengaging rate can reach 95.7%.
(6) And (3) enzymolysis and tooth removal: and cleaning and draining the toothless squid tentacles, and carrying out enzymolysis on the squid tentacles by adopting mixed biological enzyme under the ultrasonic condition so as to separate the sucking discs from the squid tentacles.
In the embodiment, the ultrasonic frequency is 30KHZ, and the ultrasonic time is 15 min. The mixed biological enzyme is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 3:1, the addition amount of the mixed biological enzyme is 0.35 percent of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 20min, the enzymolysis temperature is 30 ℃, and the tray removal rate is close to 100 percent.
Example 4:
a Peru squid tentacles processing technology comprises the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use.
(2) And (3) infiltration treatment: under the vacuum condition, putting the pretreated squid tentacles into penetrating fluid, and soaking for 60min at 10 ℃, wherein the material-liquid ratio is 1: 4. the penetrating fluid is a composite saline solution, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 45%, 40%, 10%, 10%.
(3) Pre-separation: placing the pretreated squid tentacles on a heating plate, placing an extrusion plate on the squid tentacles, heating at 70 deg.C for 3s, and extruding the squid tentacles with the extrusion plate during heating. As is clear from example 1, since the main component of the ring teeth is protein, which is denatured by heat, the heating temperature was set at 70 ℃ and the heating time was set at 3 seconds in this example. The ring teeth are softened after being heated and have certain adhesion with the extrusion plate, so that the extrusion plate can have certain stretching effect between the ring teeth and the sucker while extruding the ring teeth, and the sucker is separated from the ring teeth.
(4) And (3) rapid cooling: and (3) putting the pre-separated squid into a fluidized ice solution for cooling. In order to further avoid the ring teeth and the sucking disc from modifying in the heating process to influence the quality of the squid tentacle product, and simultaneously, the ring teeth and the sucking disc after heating and softening can be better prevented from being re-adhered, the cooling temperature in the embodiment is 4 ℃, and the cooling time is 5 min. In addition, in order to further avoid the influence of heating on the components of the squid tentacle protein and avoid the re-adhesion of the ring teeth and the sucker, trehalose and sodium lactate are dissolved in the fluidized ice solution, wherein the concentration of the trehalose is 15g/L, and the concentration of the sodium lactate is 6 g/L.
(5) Rolling and gear removing: and taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the squid tentacles. The rolling speed in this example was 10r/min and the rolling pressure was 1.0kg/cm2The tooth-disengaging rate can reach 96.7%.
(6) And (3) enzymolysis and tooth removal: and cleaning and draining the toothless squid tentacles, and carrying out enzymolysis on the squid tentacles by adopting mixed biological enzyme under the ultrasonic condition so as to separate the sucking discs from the squid tentacles.
In the embodiment, the ultrasonic frequency is 22KHZ, and the ultrasonic time is 17 min. The mixed biological enzyme is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 2.5:1, the addition amount of the mixed biological enzyme is 0.20 percent of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 25min, the enzymolysis temperature is 45 ℃, and the tray removal rate is close to 100 percent.
Example 5:
a Peru squid tentacles processing technology comprises the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use.
(2) And (3) infiltration treatment: under the vacuum condition, putting the pretreated squid tentacles into penetrating fluid, soaking for 50min at 5 ℃, wherein the ratio of material to liquid is 1: 2. the penetrating fluid is a composite saline solution, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 40%, 40%, 10%, 10%.
(3) Pre-separation: placing the pretreated squid tentacles on a heating plate, placing an extrusion plate on the squid tentacles, heating at 65 ℃ for 3s, and extruding the squid tentacles by using the extrusion plate during heating. As is clear from example 1, since the main component of the ring teeth is protein, which is denatured by heat, the heating temperature was set to 65 ℃ and the heating time was set to 3 seconds in this example. The ring teeth are softened after being heated and have certain adhesion with the extrusion plate, so that the extrusion plate can have certain stretching effect between the ring teeth and the sucker while extruding the ring teeth, and the sucker is separated from the ring teeth.
(4) And (3) rapid cooling: and (3) putting the pre-separated squid into a fluidized ice solution for cooling. In order to further avoid the ring teeth and the sucking disc from modifying in the heating process to influence the quality of the squid tentacle product, and simultaneously, the ring teeth and the sucking disc after heating and softening can be better prevented from being re-adhered, the cooling temperature in the embodiment is 2 ℃, and the cooling time is 4 min. In addition, in order to further avoid the influence of heating on the components of the squid tentacle protein and avoid the re-adhesion of the ring teeth and the sucker, trehalose and sodium lactate are dissolved in the fluidized ice solution, wherein the concentration of the trehalose is 12g/L, and the concentration of the sodium lactate is 6 g/L.
(5) Rolling and gear removing: and taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the squid tentacles. The rolling speed in this example was 5r/min and the rolling pressure was 0.80kg/cm2The tooth-disengaging rate can reach 96.1%.
(6) And (3) enzymolysis and tooth removal: taking out the squid tentacles from the fluidized ice solution, draining, and carrying out enzymolysis on the cooled squid tentacles by adopting collagenase under the ultrasonic condition so as to separate the annular teeth from the squid tentacles.
In the embodiment, the ultrasonic frequency is 25KHZ, and the ultrasonic time is 15 min. The mixed biological enzyme is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 2.8:1, the addition amount of the mixed biological enzyme is 0.30 percent of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 28min, the enzymolysis temperature is 55 ℃, and the tray removal rate is close to 100 percent.
Claims (10)
1. A Peru squid tentacle processing technology is characterized by comprising the following steps:
(1) pretreatment: unfreezing frozen squid tentacles, cleaning and draining for later use;
(2) and (3) infiltration treatment: under the vacuum condition, putting pretreated squid tentacles into penetrating fluid, and soaking for 30-60 min at 4-10 ℃, wherein the material-liquid ratio is 1: 2-4, and the penetrating fluid is a composite salt water solution;
(3) pre-separation: placing the squid tentacles after the permeation treatment on a heating plate, then placing an extrusion plate on the squid tentacles, heating for 2-4 s at the temperature of 60-80 ℃, and extruding the squid tentacles by using the extrusion plate in the heating process;
(4) and (3) rapid cooling: putting the pre-separated squid tentacles into a fluidized ice solution for cooling;
(5) rolling and gear removing: taking out the cooled squid tentacles from the water, and rolling the squid tentacles to separate the ring teeth from the sucking disc;
(6) and (3) enzymolysis tray removal: and cleaning and draining the toothless squid tentacles, and carrying out enzymolysis on the squid tentacles by adopting mixed biological enzyme under the ultrasonic condition so as to separate the sucking discs from the squid tentacles.
2. The process of processing Dosidicus gigas tentacles according to claim 1, wherein at least two of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution.
3. The process for processing Peru squid tentacles as claimed in claim 2, wherein sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium chloride are dissolved in the composite saline solution, and the mass concentrations of the sodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium chloride are respectively as follows: 40-45%, 35-40%, 5-10%.
4. The processing technology of squid tentacles of Peruvian squid as described in claim 1, wherein the extrusion pressure of the extrusion plate in the step (3) is 0.5-1 MPa.
5. The process for processing Dosidicus gigas whiskers in Peru according to claim 1 or 4, wherein the heating temperature in the step (3) is 80 ℃ and the heating time is 3 s.
6. The processing technology of squid tentacles of Peruvian squid as claimed in claim 1, characterized in that the cooling temperature in the step (4) is 1-4 ℃, and the cooling time is 3-5 min.
7. The process for processing Dosidicus gigas tentacles according to claim 1 or 6, wherein trehalose is dissolved in the fluidized ice solution in the step (4), and at least one of polydextrose, maltitol, sodium lactate and sorbitol is also dissolved in the fluidized ice solution, wherein the concentration of trehalose is 5-15 g/L.
8. The processing technology of squid tentacles of Peruvian squid as claimed in claim 1, wherein the rolling speed in the step (5) is 5 to 10r/min, and the rolling pressure is 0.5 to 1.0kg/cm2。
9. The processing technology of the Peruvian squid tentacles of claim 1, characterized in that the mixed biological enzyme in the step (6) is a mixture of collagenase and papain, the mass ratio of the collagenase to the papain is 2-3: 1, the addition amount of the mixed biological enzyme is 0.10-0.35% of the total amount of the squid tentacles after the teeth are removed, the enzymolysis time is 20-30 min, and the enzymolysis temperature is 30-60 ℃.
10. The processing technology of squid tentacles of Peruvian squid as claimed in claim 9, characterized in that the ultrasonic frequency in the step (6) is 18-30 KHZ, and the ultrasonic time is 15-20 min.
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