阅读说明：本技术 一种速冻鱿鱼的制备方法 (Preparation method of quick-frozen squid ) 是由 陈银平 于 2019-10-24 设计创作，主要内容包括：本发明公开了一种速冻鱿鱼的制备方法,属于水产品加工技术领域,该制备方法将鱿鱼片浸没于预处理液中浸泡,然后浸没于冰块和碳酸水的混合物中浸泡,拭干表面水分后再浸没于保鲜液中浸泡,风干后进行速冻处理。本发明提供的速冻鱿鱼的制备方法,使用预处理液对鱿鱼片进行杀菌和脱水,在碳酸水中浸泡,利于后续保鲜液的浸润和持续作用,保鲜液在鱿鱼片表面形成一层保护膜,减缓鱿鱼片出现蛋白质氧化的问题,进而保证了鱿鱼片在经过长期冷冻后仍能保留较多的水分,保持其优质的口感。(The invention discloses a preparation method of quick-frozen squid, belonging to the technical field of aquatic product processing. According to the preparation method of the quick-frozen squid, the squid slices are sterilized and dehydrated by using the pretreatment liquid, and are soaked in the carbonic acid water, so that the subsequent infiltration and continuous action of the preservation liquid are facilitated, the preservation liquid forms a layer of protective film on the surfaces of the squid slices, the problem of protein oxidation of the squid slices is relieved, and further, the squid slices can still retain more water after being frozen for a long time, and the high-quality taste of the squid slices is kept.)

1. A preparation method of quick-frozen squid is characterized by comprising the following steps:

immersing the squid slices in the pretreatment liquid for 15-30min, then immersing in a mixture of ice cubes and carbonated water for 0.5-1.5h, wiping off surface moisture, immersing in a fresh-keeping liquid for 1-2h, air-drying for 10-15min, and then performing quick freezing treatment;

the pretreatment solution is a 50% ethanol solution;

the fresh-keeping liquid comprises the following components in percentage by weight: 3 percent of maltodextrin, 0.1 percent of sodium ascorbate, 0.2 to 0.5 percent of vitamin A, 0.1 to 0.25 percent of glycerin monostearate and the balance of water.

2. The preparation method of the quick-frozen squid as claimed in claim 1, wherein the preparation method of the squid slices is as follows: removing viscera, head, tentacles, skin and cartilage of the fished squid, and then washing with cold water to obtain squid slices, wherein the temperature of the cold water is 1-8 ℃.

3. The preparation method of the quick-frozen squid as claimed in claim 1, wherein the temperature of the pretreatment solution is 6-10 ℃, the temperature of the preservation solution is 8-12 ℃, and the temperature of the mixture of ice cubes and carbonated water is 4-6 ℃.

4. The preparation method of the quick-frozen squid as claimed in claim 1, wherein the air drying temperature is 6-10 ℃ and the air drying speed is 1-2 m/s.

5. The preparation method of the quick-frozen squid as claimed in claim 1, wherein the central temperature of the squid slices after the quick-freezing treatment is lower than-15 ℃.

6. The preparation method of the quick-frozen squid according to claim 1, wherein the quick-freezing treatment is liquid nitrogen quick-freezing treatment.

7. The preparation method of the quick-frozen squid as claimed in claim 1, wherein the preparation method of the fresh-keeping liquid is as follows: mixing maltodextrin with water, stirring continuously, heating to 70-80 deg.C, adding glyceryl monostearate and vitamin A, stirring, cooling to 40-45 deg.C, adding sodium ascorbate, stirring, mixing, and cooling to 8-12 deg.C to obtain the fresh-keeping liquid.

Technical Field

The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of quick-frozen squid.

Background

Squids, also known as squid guns, belong to the phylum mollusca, class cephalopoda, order decacarpa, order siphonostemata. The squid body is slender, except the cartilage, the head, the trunk and the feet can be eaten, the edible part is more, the meat quality is fresh, tender and chewy, and the squid is common seafood. The squid has high nutritive value, is rich in calcium, phosphorus and iron elements, and is beneficial to bone development and hematopoiesis; the food has the characteristics of high protein and low fat, and the taurine contained in the food can prevent the accumulation of cholesterol in blood, so the food is a good protein food material for various people.

In the transportation of squid, in order to maintain the freshness and prolong the preservation period, the squid needs to be processed. The common processing method is direct freezing or powder wrapping freezing, but the squid is frozen for a long time, so that the water loss is large, and the taste of the product is poor. In order to keep the taste of the squid, other processing methods are also provided, for example, the Chinese patent with the application number of 201310221204.3, the squid is rinsed and scalded after being cleaned and shaped, then is quickly cooled, drained and quickly frozen, and the processing method has simple process, can effectively prolong the storage time of the squid, but is already close to a cooked product and cannot meet the requirements of customers on eating fresh products.

Disclosure of Invention

In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: how to avoid the loss of squid moisture in the freezing process.

In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of quick-frozen squid comprises the following steps:

immersing the squid slices in the pretreatment liquid for 15-30min, then immersing in a mixture of ice cubes and carbonated water for 0.5-1.5h, wiping off surface moisture, immersing in a fresh-keeping liquid for 1-2h, air-drying for 6-10min, and then performing quick freezing treatment;

the pretreatment solution is a 50% ethanol solution;

the fresh-keeping liquid comprises the following components in percentage by weight: 3 percent of maltodextrin, 0.1 percent of sodium ascorbate, 0.2 to 0.5 percent of vitamin A, 0.1 to 0.25 percent of glycerin monostearate and the balance of water.

The invention has the beneficial effects that: the invention discloses a preparation method of quick-frozen squid, which comprises the steps of sterilizing and dehydrating squid slices by using pretreatment liquid, removing partial water from the squid slices treated by the pretreatment liquid, soaking the squid slices in carbonic acid water, allowing the carbonic acid water to rapidly act on the squid slices with partial water removed, expanding muscle fibers to be beneficial to infiltration of subsequent preservation liquid, allowing the preservation liquid to form a layer of protective film on the squid slices, adding glyceryl monostearate into maltodextrin in the preservation liquid to accelerate the film forming speed and the film forming effect on the surfaces of the squid slices, simultaneously allowing sodium ascorbate and vitamin A to jointly act, slowing down the problem of protein oxidation, further ensuring that more water in the preservative can be still retained after the squid slices are frozen for a long time, and keeping the good taste of the squid slices.

Detailed Description

In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.

The most key concept of the invention is as follows: by treating the carbonated water, the permeation combination effect of the preservative and the squid slices is improved, and the action effect of the preservative is improved.

The invention provides a preparation method of quick-frozen squid, which comprises the following steps:

immersing the squid slices in the pretreatment liquid for 15-30min, then immersing in a mixture of ice cubes and carbonated water for 0.5-1.5h, wiping off surface moisture, immersing in a fresh-keeping liquid for 1-2h, air-drying for 10-15min, and then performing quick freezing treatment;

the pretreatment solution is a 50% ethanol solution;

the fresh-keeping liquid comprises the following components in percentage by weight: 3 percent of maltodextrin, 0.1 percent of sodium ascorbate, 0.2 to 0.5 percent of vitamin A, 0.1 to 0.25 percent of glycerin monostearate and the balance of water.

From the above description, the beneficial effects of the present invention are: the invention discloses a preparation method of quick-frozen squid, which comprises the steps of pretreating squid slices by using 50% ethanol solution, killing partial bacteria and simultaneously playing a certain dehydration role on the squid slices, soaking the squid slices treated by the pretreatment solution in carbonic acid water, and quickly acting the carbonic acid water on the squid slices with partial water removed to expand muscle fibers so as to be beneficial to the infiltration of subsequent preservation solution, wherein the preservation solution forms a layer of protective film on the surfaces of the squid slices, the addition of glyceryl monostearate in maltodextrin can accelerate the film forming speed and the film forming effect on the surfaces of the squid slices, and simultaneously, the sodium ascorbate and the vitamin A jointly act to slow down the problem of protein oxidation, thereby ensuring that the squid slices can still retain more water after being frozen for a long time and keeping the high-quality taste of the squid slices.

Further, the preparation method of the squid slices comprises the following steps: removing viscera, head, tentacles, skin and cartilage of the fresh caught squid, and then washing with cold water to obtain squid slices, wherein the temperature of the cold water is 1-8 ℃.

According to the description, the storage time of the squid can be obviously prolonged by removing the internal organs, the skin of the squid is easy to remove when the squid is fresh, the appearance of the product after removal is better, the subsequent treatment of the fresh-keeping liquid and the pretreatment liquid is facilitated after removal, and the head and the antenna can be independently processed.

Further, the temperature of the pretreatment liquid is 6-10 ℃, the temperature of the preservation liquid is 8-12 ℃, and the temperature of the mixture of the ice blocks and the carbonated water is 4-6 ℃.

According to the above description, the temperature of the pretreatment liquid should not be too high or too low, the squid deterioration can be accelerated due to too high temperature, the viscosity of the preservation liquid can be influenced due to too low temperature of the preservation liquid, so that the excessive preservation liquid is adhered to the surface of the squid slice, and the air drying efficiency and the product quality are influenced.

Further, the air drying temperature is 6-10 ℃, and the air drying speed is 1-2 m/s.

According to the above description, the squid surfaces are not required to be completely dried by air drying, and the low-temperature and low-speed air drying can ensure that the preservation solution forms a layer of protective film on the squid surfaces.

Further, the central temperature of the quick-frozen squid slices is lower than-15 ℃.

Further, the quick-freezing treatment is liquid nitrogen quick-freezing treatment.

Further, the preparation method of the fresh-keeping liquid comprises the following steps: mixing maltodextrin with water, stirring continuously, heating to 70-80 deg.C, adding glyceryl monostearate and vitamin A, stirring, cooling to 40-45 deg.C, adding sodium ascorbate, stirring, mixing, and cooling to 8-12 deg.C to obtain the fresh-keeping liquid.

The first embodiment of the invention is as follows:

a preparation method of quick-frozen squid comprises the following steps:

step 1, removing internal organs, heads, tentacles, skins and cartilages of the caught squids, and then washing the squids with cold water to obtain squid slices, wherein the temperature of the cold water is 1-8 ℃;

step 2, soaking the squid slices in 50% ethanol solution for 30min, then soaking in a mixture of ice cubes and carbonated water for 1.5h, wiping off surface moisture, then soaking in a fresh-keeping solution for 1h, and performing quick freezing treatment after air drying for 10 min;

the temperature of the pretreatment liquid is 10 ℃, the temperature of the preservation liquid is 12 ℃, and the temperature of the mixture of the ice blocks and the carbonated water is 6 ℃;

the air drying temperature is 10 ℃, and the air drying speed is 1-2 m/s;

the central temperature of the quick-frozen squid slices is-18 ℃;

the fresh-keeping liquid comprises the following components in percentage by weight: 3% of maltodextrin, 0.1% of sodium ascorbate, 0.2% of vitamin A, 0.25% of glyceryl monostearate and the balance of water;

the preparation method of the fresh-keeping liquid comprises the following steps: mixing maltodextrin with water, stirring continuously, heating to 70-80 deg.C, adding glyceryl monostearate and vitamin A, stirring, cooling to 40-45 deg.C, adding sodium ascorbate, stirring, mixing, and cooling to 12 deg.C to obtain the fresh-keeping liquid.

The second embodiment of the invention is as follows:

a preparation method of quick-frozen squid comprises the following steps:

step 1, removing internal organs, heads, tentacles, skins and cartilages of the caught squids, and then washing the squids with cold water to obtain squid slices, wherein the temperature of the cold water is 1-8 ℃;

step 2, soaking the squid slices in 50% ethanol solution for 15min, then soaking in a mixture of ice cubes and carbonated water for 0.5h, wiping off surface moisture, then soaking in a fresh-keeping solution for 2h, air-drying for 15min, and then performing liquid nitrogen quick-freezing treatment;

the temperature of the pretreatment liquid is 6 ℃, the temperature of the preservation liquid is 8 ℃, and the temperature of the mixture of the ice blocks and the carbonated water is 4 ℃;

the air drying temperature is 6 ℃, and the air drying speed is 1-2 m/s;

the central temperature of the quick-frozen squid slices is-20 ℃;

the fresh-keeping liquid comprises the following components in percentage by weight: 3% of maltodextrin, 0.1% of sodium ascorbate, 0.5% of vitamin A, 0.1% of glyceryl monostearate and the balance of water;

the preparation method of the fresh-keeping liquid comprises the following steps: mixing maltodextrin with water, stirring continuously, heating to 70-80 deg.C, adding glyceryl monostearate and vitamin A, stirring, cooling to 40-45 deg.C, adding sodium ascorbate, stirring, mixing, cooling, and refrigerating to 8 deg.C to obtain fresh-keeping liquid.

Comparative example 1:

the squid slices treated in the step 1 of the example 1 are directly quick-frozen.

Comparative example 2:

the difference from the embodiment 1 is that the squid slices are immersed in 50% ethanol solution for soaking, then immersed in fresh-keeping liquid for soaking and air drying after wiping off surface moisture, and then subjected to liquid nitrogen quick freezing treatment for the same treatment time.

Comparative example 3:

the difference from the embodiment 1 is that the squid slices are immersed in 50% ethanol solution for soaking, then immersed in a mixture of ice blocks and carbonated water for soaking, and subjected to liquid nitrogen quick freezing treatment after air drying, wherein the treatment time is the same.