Study On Processing Technology Of Flavored Squid Soft Can

Argentine squid,with its tender meat and high proportion of protein,is rich in many amino acids necessary for the human body and is deeply loved by consumers.However,at present,there are few researches on the deep processing technology of Argentine squid products at home and abroad,and the product category of squid is single.In this paper,Argentine squid was selected as the research object.It is a kind of soft canned squid product for the ground.The following aspects were studied:1.Study on the antifreeze and water retention of polysaccharides;2.The influence of four different thawing methods on the quality of squid.Research: 3.Study on the seasoning formula and sterilizing process of squid soft canned products;4.Prediction of shelf life of soft squid cans.It provides a theoretical basis for the production of canned soft canned products in Argentina.1.The squid were treated with 1000-2000 Da,2000-4000 Da,4000-6000 Da,6000-8000 Da alginate oligosaccharides and pyrophosphate as the soaking solution,and their physicochemical and texture characteristics were analyzed.The results showed that the contents of salt-soluble protein,Ca2+-ATPase activity,total sulfhydryl content and the degree of protein denaturation were the lowest in squid soaked with a 1% concentration of6000-8000 Da of alginate oligosaccharides.Further study on the texture characteristics of squid found that squid treated with a 1% concentration of 6000-8000 Da of alginate oligosaccharides had significant weight gain;thawing loss rate,cooking loss rate was significantly reduced;color,chewiness,hardness,and The elasticity is best maintained;it is also better than other soaking solutions in terms of quality and flavor retention.2.Four different thawing methods were used to thaw the carp,and the thawing time,texture,sensory,physical and chemical indicators and tissue structure of carp were studied.The results showed that the defrosting time of squid was: thawing at low temperature air>thawing at room temperature>static hydrolysis>and hydrolytic freezing.In the inhibition of thawing loss and cooking loss,the thawing effect of low temperature air thawing is better.In the TVB-N value,Ca2+-ATPase activity and thiol content,both hydrolytic and static hydrolytic freezing were higher than those at low temperature air thawing.The salt-soluble protein content and TBARS value of carp treated with four different thawingmethods were similar.From the organizational muscle structure chart,the squid treated with cryogenic air thawing has the most compact structure and the smallest gap.Based on the analysis of actual production,thawing time,and various indicators of thawed samples,it was concluded that static hydrolyzed freezing can be an ideal method for thawing squid.3.Through sensory evaluation combined with differential scanning instrument detection of protein denaturation characteristics analysis,the optimum frying process of squid was determined: 182?/178 s.The squid protein denaturation treated with this condition was complete,and the carp was thoroughly cooked,and the sensory evaluation was the highest.The orthogonal experiments showed that the best flavoring formula for canned soft cans was: 1.5% MSG,1.5% edible salt,3.5% chili oil,2.0% soy sauce,2.5%food and wine,and the sensory score was the highest for carp treated with this formula.Reached 8.93 points.The optimum sterilization conditions for soft canned products of squid were determined: 115?/10 min.The carp treated with this condition had the best taste and accorded with the commercial sterility standard.4.In order to predict the shelf life of soft canned soft canned products,the total number of colonies,TVB-N and PV values of the canned soft canned products stored at different temperatures(15?,20?,25?)for 35 days were determined..The study found that the values of the three indicators were positively correlated with the storage time,which was in line with the first-order kinetic model.According to the parameters of each index measured by the experiment,the first-order kinetic equations and Arrhenius equations were calculated and summarized,and the shelf-life prediction models for each index were deduced.Based on the prediction model of shelf life,the shelf life of soft canned squid was predicted to be 193 days at the commercial storage temperature of 23?.