CN105851866A - Cuttlefish, squib ink and gulfweed noodles and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food production and processing, and discloses a squid squid juice sargassum noodle and a preparation method thereof. The cuttlefish cuttlefish juice sargassum noodles of the present invention, based on the concept of healthy diet and the idea of meat and vegetable collocation, provides a kind of cuttlefish cuttlefish juice sargassum with unique healthy and nutritious flavor, mainly supplemented with cuttlefish, sargassum and cuttlefish juice Food additives are completely abandoned, and the ingredients are simple and nutritious; processed through a simple and stable process, compared with traditional noodles, the noodles provided by the present invention are rich in nutrients such as iodine and calcium. The ingredients have removed the unacceptable fishy smell of cuttlefish juice, and the fresh taste of sargassum is prominent, rich in the unique fragrance of cuttlefish, elastic and chewy, shiny in color, and smooth in taste. The cuttlefish cuttlefish juice sargassum noodle provided by the invention has a simple preparation process and unique taste, and provides a high-quality food with rich nutrition and high cost performance for the masses.

Description

A kind of cuttlefish cuttlefish juice sargassum noodle and preparation method thereof

technical field

The invention relates to the technical field of food production and processing, more specifically, to a squid squid juice sargassum noodle and a preparation method thereof.

Background technique

Cuttlefish is a marine cephalopod mollusk. It not only tastes crisp and refreshing, but also has high nutritional value and is rich in medicinal value. The food products after deep processing of cuttlefish circulating in the market mainly include dried cuttlefish, cuttlefish slices, and cuttlefish shreds. Dried and ready-to-eat products such as grilled cuttlefish. However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through the technological process of high-temperature baking or high-temperature sterilization. After high-temperature baking, the product loses moisture and has defects such as hard texture, which restricts the consumer group, especially the elderly and children.

Squid ink is the ink sac of squid or squid, and it is a valuable medicinal material. Squid ink can astringe and stop bleeding, strengthen essence and stop belt, control acid and pain, and dehumidify sores. However, due to the peculiar taste of cuttlefish juice, and eating it directly will cause black teeth, it is regarded as waste in many places in China and discarded. Only a small part is used as industrial printing raw materials, which is a great waste of resources. , it is urgent to find a method that can make full use of cuttlefish juice. At present, cuttlefish juice rice and squid ink pasta have been widely accepted abroad, but they are all ready-to-eat dishes that need to be made directly from fresh cuttlefish juice, and because The taste is heavy and the price is expensive and cannot be accepted by the domestic general public.

With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. Noodles are one of the most common staple foods in my country and are closely related to people's daily life. However, the various noodles that appear on the market have a single taste and a single nutritional structure, which is difficult to meet the needs of modern people. It is urgent to develop a kind of noodles with comprehensive nutrition and unique taste. noodle food.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the defects of the prior art, to provide a kind of sargassum with outstanding fresh taste, rich in the unique fragrance of cuttlefish, fine and grainy in taste, elastic and chewy, shiny in color and smooth in mouthfeel. Cuttlefish Cuttlefish Ink Sargassum Noodles.

The present invention also provides a preparation method of cuttlefish cuttlefish juice sargassum noodles, the method is simple and stable in process, and can effectively retain the original flavor, mouthfeel and nutritional components of raw materials sargassum, cuttlefish and cuttlefish juice.

The object of the present invention is achieved through the following technical solutions:

Provide a kind of cuttlefish cuttlefish ink sargassum noodles, described cuttlefish cuttlefish ink sargassum noodles is made up of the following components of weight ratio:

Preferably, the cuttlefish cuttlefish juice sargassum noodle consists of the following components in proportions by weight:

Based on the concept of healthy diet and the idea of meat and vegetable collocation, the present invention provides a kind of squid squid squid juice with unique healthy and nutritious flavor that is mainly supplemented with cuttlefish, sargassum pulp and cuttlefish juice without food additives. Sargassum noodles. The cuttlefish meat selected by the present invention has thick muscle fibers, insufficient viscosity, and low economic value. At the same time, it creatively uses cuttlefish juice that is usually discarded in daily life as an additive, which is cheap and has a certain health-preserving effect. Improve the overall edible value and economic value of cuttlefish, and investigate the key parameters that affect the flavor of cuttlefish cuttlefish juice sargassum noodle, the addition amount of sargassum pulp, cuttlefish meat and cuttlefish juice, through the applicant's continuous exploration and experiment optimization The formula parameters of squid squid ink ink sargassum noodle were changed, and the obtained squid ink squid ink sargassum noodle removed the unacceptable fishy smell of squid ink. Elastic and chewy, shiny in color and smooth in taste, it can meet the eating needs of people of all ages and enrich the choices of pasta for the masses.

The present invention also provides a kind of method of cuttlefish cuttlefish juice sargassum noodles simultaneously, comprises the following steps:

S1. Raw material pretreatment

S11. Preparation of cuttlefish meat: put the cleaned cuttlefish meat into a blender and grind, then stir the crushed cuttlefish meat and salt together to obtain cuttlefish meat puree for later use;

S12. Preparation of sargassum pulp: take dried sargassum and clean it, add water to cook for a period of time, then stir with a mixer to make sargassum pulp for later use;

S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the old ink, cut off the juice bag of cuttlefish after a period of time, and take out the ink for later use;

S2. Kneading noodles: mixing wheat flour and the pretreated raw materials obtained in step S1 and stirring evenly to obtain a semi-finished product of squid squid juice sargassum noodles;

S3. Molding and cooking: put the semi-finished cuttlefish cuttlefish juice sargassum noodles obtained in step S2 into a molding machine for molding, heat and cook the formed cuttlefish cuttlefish juice sargassum noodles, cool and dry to obtain the finished cuttlefish cuttlefish juice Sargassum noodles.

Preferably, in the step S11, the crushed cuttlefish meat is stirred together with salt, and the crushed cuttlefish meat is first stirred for 1-2 minutes, and then salt is added to continue stirring for 1-2 minutes. Through empty stirring, the cuttlefish is crushed into minced meat, which improves the muscle fiber so that it can be better integrated with the salt; through salt stirring, the salt is better integrated into the cuttlefish muscle, which improves the water holding capacity of the cuttlefish muscle and can better improve the strength of the cuttlefish muscle. The stickiness also increases the tenderness and elasticity of cuttlefish.

Preferably, the cooking time in step S12 is 15-20 minutes, and the stirring time is 1-2 minutes.

Preferably, the method for extracting cuttlefish juice in step S13 is: induce the cuttlefish to eject the old ink, cut off the ink bag of the cuttlefish after 8-12 minutes, and take out the ink for later use.

Preferably, the dough kneading method described in step S2 is: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water, and then add the cuttlefish meat paste, cuttlefish juice and wheat flour obtained in step S11 and stir evenly.

Preferably, the heating method in step S3 is boiling in water at 90-100° C. for 2-5 minutes.

Preferably, the heating method is boiling in water at 100°C for 2 minutes.

Preferably, the cooling in step S3 is soaking in the ice-water mixture for 3-5 minutes, more preferably 4 minutes.

Compared with the prior art, the present invention has the following beneficial effects:

Based on the concept of healthy diet and the idea of meat and vegetable collocation, the present invention provides a kind of squid squid squid juice with unique healthy and nutritious flavor that is mainly supplemented with cuttlefish, sargassum pulp and cuttlefish juice without food additives. Sargassum noodles. The cuttlefish meat selected by the present invention has thick muscle fibers, insufficient viscosity, and low economic value. At the same time, it creatively uses cuttlefish juice that is usually discarded in daily life as an additive, which is cheap and has a certain health-preserving effect. Improve the overall edible value and economic value of cuttlefish, and investigate the key parameters that affect the flavor of cuttlefish cuttlefish juice sargassum noodle, the addition amount of sargassum pulp, cuttlefish meat and cuttlefish juice, through the applicant's continuous exploration and experiment optimization The formula parameters of cuttlefish cuttlefish juice sargassum noodles have been determined, and the obtained cuttlefish cuttlefish juice sargassum noodles have removed the unacceptable fishy smell of cuttlefish juice. Compared with traditional noodles, the noodles provided by the invention are rich in nutrients such as iodine and calcium The ingredient Sargassum has a fresh taste and is rich in the unique fragrance of cuttlefish. The taste is delicate and non-granular, elastic and chewy, the color is shiny, and the taste is smooth. It can meet the eating needs of people of all ages and enrich the people's taste for pasta choose.

The process for preparing the cuttlefish cuttlefish juice sargassum noodles of the present invention is simple and stable, the required equipments are common equipments, the cost is low, the operability is strong, and the large-scale production is easy. The formula of the invention is simple and easy to obtain, processed through a simple and stable process, and retains the original flavor and nutrition of the raw materials of the product to the greatest extent. The added value of sargassum provides a high-quality food with rich nutrition and high cost performance for people of all ages, and has good promotion and market value.

The present invention will be further described below in conjunction with specific examples. Unless otherwise specified, the raw materials and methods used in the examples of the present invention are commercially available raw materials and conventionally used methods in this field, and the equipment used is conventional equipment in this field.

Example 1

Prepare each composition of required weight portion proportioning according to table 1, specifically, the preparation method of cuttlefish cuttlefish juice sargassum noodles, comprises the following steps:

S1. Raw material pretreatment

S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain cuttlefish meat puree for later use;

S12. Preparation of sargassum pulp: take the dried sargassum, wash it, add water to boil for 20 minutes, stir with a mixer for 1 minute to make sargassum pulp for later use;

S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 10 minutes, and take out the ink for later use;

S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat flour obtained in step S11 and stir evenly to obtain the semi-finished product of cuttlefish cuttlefish juice sargassum noodles ;

S3. Molding and cooking: Put the semi-finished cuttlefish cuttlefish ink sargassum noodles obtained in step S2 into a molding machine to make shapes, put the formed cuttlefish cuttlefish ink sargassum noodles in 100°C water and cook for 2 minutes, remove and put in Soak in the ice-water mixture for 4 minutes, remove and dry to obtain the finished cuttlefish cuttlefish juice sargassum noodles.

According to the sensory quality evaluation standard of cuttlefish ink ink sargassum noodle shown in Table 2, the appearance, color and luster, local flavor, mouthfeel, crispness etc. of the product of this example were subjected to sensory evaluation, and the results are shown in Table 3.

Embodiment 2～6

The difference between Examples 2-6 and Example 1 is that the required components by weight are prepared according to the proportions of the components specified in Table 1, and the rest of the conditions are the same. The sensory evaluation results are shown in Table 3.

Example 7

Different from Example 1, prepare cuttlefish cuttlefish juice sargassum noodles as follows:

S1. Raw material pretreatment

S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 1 minute, then add salt and continue stirring for 2 minutes to obtain cuttlefish meat puree for later use;

S12. Preparation of sargassum pulp: take dried sargassum, wash it, add water to cook for 15 minutes, stir with a mixer for 2 minutes to make sargassum pulp for later use;

S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 12 minutes, and take out the ink for later use;

S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat flour obtained in step S11 and stir evenly to obtain the semi-finished product of cuttlefish cuttlefish juice sargassum noodles ;

S3. Forming and cooking: Put the semi-finished cuttlefish cuttlefish ink sargassum noodles obtained in step S2 into a molding machine to make shapes, put the formed cuttlefish cuttlefish ink sargassum noodles in 90°C water and cook for 5 minutes, remove and put in Soak in the ice-water mixture for 3 minutes, remove and dry to obtain the finished cuttlefish cuttlefish juice sargassum noodles.

According to the sensory quality evaluation standard of cuttlefish ink ink sargassum noodle shown in Table 2, the appearance, color and luster, local flavor, mouthfeel, crispness etc. of the product of this example were subjected to sensory evaluation, and the results are shown in Table 3.

Example 8

Different from Example 1, prepare cuttlefish cuttlefish juice sargassum noodles as follows:

S1. Raw material pretreatment

S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 2 minutes to obtain cuttlefish meat puree for later use;

S12. Preparation of sargassum pulp: take dried sargassum, wash it, add water to cook for 15 minutes, stir with a mixer for 2 minutes to make sargassum pulp for later use;

S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 8 minutes, and take out the ink for later use;

S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat flour obtained in step S11 and stir evenly to obtain the semi-finished product of cuttlefish cuttlefish juice sargassum noodles ;

S3. Forming and cooking: Put the semi-finished cuttlefish cuttlefish ink sargassum noodles obtained in step S2 into a molding machine to make shapes, put the formed cuttlefish cuttlefish ink sargassum noodles in 100°C water for 5 minutes, remove and put in Soak in the ice-water mixture for 5 minutes, remove and dry to obtain the finished cuttlefish cuttlefish juice sargassum noodles.

According to the sensory quality evaluation standard of cuttlefish ink ink sargassum noodle shown in Table 2, the appearance, color and luster, local flavor, mouthfeel, crispness etc. of the product of this example were subjected to sensory evaluation, and the results are shown in Table 3.

Example 9

Different from Example 1, prepare cuttlefish cuttlefish juice sargassum noodles as follows:

S1. Raw material pretreatment

S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain cuttlefish meat puree for later use;

S12. Preparation of sargassum pulp: take dried sargassum, wash it, add water to cook for 18 minutes, stir with a mixer for 1-2 minutes to make sargassum pulp for later use;

S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 12 minutes, and take out the ink for later use;

S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat flour obtained in step S11 and stir evenly to obtain the semi-finished product of cuttlefish cuttlefish juice sargassum noodles ;

S3. Forming and cooking: Put the semi-finished cuttlefish cuttlefish ink sargassum noodles obtained in step S2 into a molding machine to make shapes, put the formed cuttlefish cuttlefish ink sargassum noodles in 90°C water and boil for 3 minutes, remove and put in Soak in the ice-water mixture for 3 minutes, remove and dry to obtain the finished cuttlefish cuttlefish juice sargassum noodles.

According to the sensory quality evaluation standard of cuttlefish ink ink sargassum noodle shown in Table 2, the appearance, color and luster, local flavor, mouthfeel, crispness etc. of the product of this example were subjected to sensory evaluation, and the results are shown in Table 3.

Experimental results

(1) Sensory quality evaluation method

Select 10 members to set up a sensory evaluation team to conduct sensory evaluation on the texture, color, flavor, chewiness and other texture and elasticity of cuttlefish ink squid ink sargassum noodles, score according to the 10-point system, use Excel software for statistical analysis, test The data are the average value after three parallels. Table 2 is the evaluation criteria for the sensory quality of cuttlefish ink ink sargassum noodles. The results are shown in Table 3.

Table 1

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 wheat flour 100 80 120 80 120 100 cuttlefish meat 35 50 20 40 45 20 Sargassum pulp 65 60 70 60 65 70 squid ink 15 20 5 10 10 20 Salt 0.8 0.2 1 0.5 0.5 1

Table 2

Table 3 Score results of sensory quality of cuttlefish ink ink sargassum noodles

sample organizational form chewing sensation color flavor Example 1 9 8 8 9 Example 2 9 9 8 9 Example 3 8 10 8 9 Example 4 9 8 10 8 Example 5 9 9 9 9 Example 6 10 8 9 9 Example 7 9 8 8 9 Example 8 9 8 10 9 Example 9 8 9 9 8

Claims (10)

1. an inkfish inkfish juice sargassum face, it is characterised in that described inkfish inkfish juice sargassum face is joined by following weight portion The component composition of ratio:

Wheat flour 80～120 parts；

Inkfish meat 20～50 parts；

Sargassum starches 60～70 parts；

Inkfish juice 5～20 parts；

Salt 0.2～1 part.

Inkfish inkfish juice sargassum face the most according to claim 1, it is characterised in that described inkfish inkfish juice sargassum face by The component composition of following weight:

Wheat flour 100 parts；

Inkfish meat 35 parts；

Sargassum starches 65 parts；

15 parts of inkfish juice；

Salt 0.8 part.

3. the method in inkfish inkfish juice sargassum face described in preparation claim 1 or 2, it is characterised in that comprise the following steps:

S1. pretreatment of raw material

S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then by the inkfish meat blended and salt It is stirred together, obtains inkfish muddy flesh standby；

S12. the preparation of sargassum slurry: take dry sargassum and clean up, makes with mixer stirring after adding clear water boiling a period of time Become sargassum slurry standby；

S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after a period of time into Juice bag, take out prepared Chinese ink standby；

S2. and face: wheat flour, step S1 gained are mixed through pretreated feedstock and stirs, obtain inkfish inkfish juice Sargassum face semi-finished product；

S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine make shaping, Making ripe by the inkfish inkfish juice sargassum face heating making shaping, cooling is dried, and obtains finished product inkfish inkfish juice sargassum face.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that will described in step S11 The inkfish meat blended is stirred together with salt, is stirred 1～2min for first blending inkfish meat, adds salt and continues Stirring 1～2min.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that institute described in step S12 Stating brew time is 15～20min, and described mixing time is 1～2min.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that ink described in step S13 Anchovy sauce extracting method is: lure that inkfish, by outmoded prepared Chinese ink ejection, is being cut off the juice bag of inkfish after 8～12min, taking out prepared Chinese ink standby into With.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that described in step S2 and face Method is: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water is mixed, reenters step S11 institute Obtain inkfish muddy flesh, inkfish juice and wheat flour to stir.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that heat described in step S3 Method is boiling 2～5min in 90～100 DEG C of water.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 8, it is characterised in that described heating means are Boiling 2min in 100 DEG C of water.

The preparation method in inkfish inkfish juice sargassum face the most according to claim 4, it is characterised in that cold described in step S3 But it is immersion 3～5 min in mixture of ice and water, preferably soaks 4min.