The Study Of Marinating Squid Productions

Squid products have always been well received by consumers,but according to reports of squid production in recent years,the output of squid is slightly lower and lower,and the price of squid is getting higher and higher,and the profit of squid production is getting lower and lower.This paper attempts to study the using of marinating technology in squid products,which is a kind of traditional Chinese food processing,in order to improve the yield of squid products,improve the quality of squid products,reducing the production cost of squid products.By analyzing the principle and characteristics of the marinating process,a marinating squid to be soft-canned with market prospect was developed.At the same time,the process of a traditional squid product was improved and the yield of the product was improved.The specific research results are as follows:1.Determine the processing of halogen ready-to-eat squid should be as follows: raw material selection and thawing ? washing and cutting ? cooking ? marinating ? frying ? secondary quantitative marinating ? vacuum packaging ? sterilization ? cooling ? finished product,and the results shows when 2% of salt?5% of sugar?3% of MSG?5% of soy sauce?0.2% of cooking wine?0.2% of cinnamon powder?0.05% of dried ginger powder ?0.05% of geranium powder?0.04% of star anise powder?0.01% of nutmeg powder,the flavor is mostly acceptable.After the test,the process parameters of the product were determined as follows: 15 min of marinating,100 ? of marinating,2min of frying time,180 ? of frying temperature,1% of second marinating salt,after vacuum packed,For 30'-15'-10'/ 118? .2.Select "Mu yu da kao " whitch is a kind of traditional frozen ready-to-eat squid product as an improvement.The marinating time,marinating temperature and the amount of compound seasoning on the sensory score of the product were studied,and the main process parameters were determined as follows: marinating time 20 min,temperature of marinating 100 ?,when the Material and water under the 5: 1,the product is stable.Marinating products produced by the process and technology products in the sensory score,yield,nutritional content,etc.have some advantages.3.By solving the problem of the addition of brine marinating,the frequency of marinating squid and the stability of the product,it achieves the purpose of engineering production by using grilled halibut.Finally,the amount of seasoning added every time was 1/5 of the amount of the first and using 15 times.The products produced by each marinating met the product standards,and the sensory products were not significantly different.4.We've produced 300 kg product,the results show that using marinating technology can enhance the production rate increased 3%,at the same time the new way reduces production costs 2,400 yuan.5.A quality control system for frozen frozen squid was established.The HACCP plan was prepared based on the analysis of the potential biohazards,chemical hazards and physical hazards of the products during processing and production,and the determination of 3 CCPs for raw materials,marinating and metal detection.