CN1176073A - Squid roasting method - Google Patents
Squid roasting method Download PDFInfo
- Publication number
- CN1176073A CN1176073A CN97116576A CN97116576A CN1176073A CN 1176073 A CN1176073 A CN 1176073A CN 97116576 A CN97116576 A CN 97116576A CN 97116576 A CN97116576 A CN 97116576A CN 1176073 A CN1176073 A CN 1176073A
- Authority
- CN
- China
- Prior art keywords
- squid
- baking
- spiceleaf
- tsaoko
- aniseed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 235000013409 condiments Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 235000001759 Citrus maxima Nutrition 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 210000003128 head Anatomy 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000238413 Octopus Species 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The squid roasting method is that processed fresh squid is roasted in stew-pan while adding seasoning juice of mixed seasonings. Roasted squid through the said unique method is delicious and easy to store and transport.
Description
The invention belongs to food technology field, more particularly, is the method for baking of a kind of squid.
Squid is the common edible fishes of people, its preparation method is a lot: in the preparation method commonly used of the Chinese meal of China: at first will send out the system squid promptly with sodium carbonate or NaOH, send out (Wang Xiurong volume, " home cooking technology and knack ", Intellectual Press according to strict operation bubble, in July, 1989 front page, the 200-201 page or leaf), cleans then, be cut into sheet behind the seize by force flower cutter, quick-fried in higher edible oil, and add various condiment.This preparation method, owing to adopt buck to send out system, the nutrition of squid is subjected to certain destruction, bubble is sent out operation carelessness slightly, perhaps expands to send out excessively, and perhaps bubble is sent out irregular, influence quality, and steep the squid that sends out, should not stay for a long time with sending out with eating, ate up as three or four days, can bounce back, can answer account though add alkali lye, local flavor will be affected; Use the squid that salt solution is dipped in the direct baking of naked light always in Japan, but taste is more shallow, is not suitable for the particularly Chinese taste of somebody; Hesperian western-style food conventional method is with using when preparing burden after the squid chopping, as the auxiliary material as noodles.
The objective of the invention is to overcome some shortcomings of prior art, a kind of commonly used taking off the baking of platform equipment and have the preparation method of unique baste of western-style food of adopting is provided.
Realize the main technical schemes of the object of the invention: the new Fresh squid that will handle, place to fill vegetable oil or butter and heat taking off on the platform of uniform temperature and bake, to seven, medium well after, put into pasty state baste by multiple condiment boiling one-tenth, pack through cooling vacuum.
Concrete preparation method of the present invention comprises the steps:
1. the processing of raw material: with new Fresh squid gill, skin, bone and head, cleaned standby seam;
2. the modulation of flavor juice: with soy sauce, cooking wine, white sugar, sesame oil, monosodium glutamate, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, the shaddock skin, 13 perfume (or spice), pepper, sea-tangle, under 95-100 ℃, boiled 1.2-1.6 hour, in the pasty state, the proportioning of described condiment (in the weight 100% of condiment): soy sauce 65-75%, cooking wine 8-12%, white sugar 8-12%, sesame oil 0.8-1.2%, monosodium glutamate 0.8-1.2%, pepper 0.8-1.2%, sea-tangle 1.8-2.2%, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, the shaddock skin, 13 perfume (or spice) respectively account for 0.4-0.6%
3. baking squid: pour an amount of bag on the platform equipment into taking off of using of western-style food usually and draw oil or butter, heat fall down when making oily temperature reach 200-350 ℃ (1) and go on foot the squid of handling well, treat to put into again when seven, medium well the baste that (2) step makes, fry even tasty, the amount of described baste is the 0.3-0.35kg/1kg squid, and the oil mass of described baking squid should guarantee that the squid of baking do not stick with paste;
4. (3) step is fried good squid, be cooled to room temperature, vacuum-packed, sealed storage are preferably in 5～-3 ℃ and store down.
Seasoning raw material of the present invention, all oarse-grained solid materials must be through pulverizing.Described white sugar comprises multitudinous sugar, beet sugar.
New Fresh squid of the present invention preferably caught the same day.When handling squid, can adopt the different skill in using a kitchen knife in cookery that squid is cut into various styles in (1) step.
It is edible that the squid finished product that the present invention makes can heat the back, also can make cold dish and eat, and preferably the heating back is edible.
Method major advantage of the present invention: preparation method uniqueness, simple, the squid delicious flavour of baking, the nutrition loss is less, and is convenient to transportation, storage.The squid that becomes by method baking of the present invention also is a kind of fast food.Method of the present invention also can be used for octopus and makes.
Below with example further specify characteristics of the present invention,
Example 1
The fresh squid of 10kg of air transport on the same day is removed internal organ, skin, bone to be cleaned; With soy sauce 7kg, yellow rice wine 1kg, white sugar 1kg, sesame oil 0.1kg, monosodium glutamate 0.1kg, pepper 0.1kg, sea-tangle 0.2kg, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 fragrant each 0.05 kilogram of mixing are boiled 1.5 hours in the pasty state under 95 ± 5 ℃; Pour the squid that processes when platform is heated to 300 ℃ into filling taking off of salad oil, fry, put into above-mentioned pasty state condiment 3.2kg and fry and evenly put to other container after tasty, be cooled to room temperature, pack, seal with vacuum packing machine, storage to seven, medium well.
Claims (3)
1. the method for baking of a squid is characterized in that preparation process comprises:
(1) processing of raw material: fresh squid is removed peeling, internal organ, bone and head, cleaned standby seam;
(2) modulation of flavor juice: soy sauce, cooking wine, white sugar, sesame oil, monosodium glutamate, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 perfume (or spice), pepper, sea-tangle are mixed, under 95-100 ℃, boiled 1.2-1.6 hour, in the pasty state thing;
(3) baking squid: pour salad oil or butter on the platform into taking off, heating, the baste of (2) step system is fried to seven, put into when medium well to the squid handled well of (1) step that falls down when making oily temperature reach 200-350 ℃, stir-fry is even tasty, and the amount of described baste is the 0.3-0.35kg/1kg squid;
(4) (3) step is fried good squid and be cooled to room temperature, vacuum-packed then, sealing gets final product.
2. in accordance with the method for claim 1, the proportioning (in condiment weight 100%) that it is characterized in that the described condiment of step (2): soy sauce 65-75%, cooking wine 8-12%, white sugar 8-12%, sesame oil 0.8-1.2%, monosodium glutamate 0.8-1.2%, pepper 0.8-1.2%, sea-tangle 1.8-2.2%, spiceleaf, kaempferia galamga, Chinese prickly ash, cassia bark, tsaoko, cloves, aniseed, dried orange peel, shaddock skin, 13 perfume (or spice) respectively account for 0.4-0.6%.
3. salad oil or butter consumption are not stuck with paste with the squid that guarantees baking and are advisable when in accordance with the method for claim 1, it is characterized in that step (3) baking squid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116576A CN1176073A (en) | 1997-09-26 | 1997-09-26 | Squid roasting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116576A CN1176073A (en) | 1997-09-26 | 1997-09-26 | Squid roasting method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1176073A true CN1176073A (en) | 1998-03-18 |
Family
ID=5173953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97116576A Pending CN1176073A (en) | 1997-09-26 | 1997-09-26 | Squid roasting method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1176073A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361601C (en) * | 2006-01-27 | 2008-01-16 | 赵子忠 | Extended squid and processing method thereof |
| CN101861996A (en) * | 2010-04-28 | 2010-10-20 | 云鹏控股集团有限公司 | Production technology of dried squid with beef flavor |
| CN102090668A (en) * | 2010-12-31 | 2011-06-15 | 孙青社 | Nutritional dried squids and processing method thereof |
| CN102805382A (en) * | 2012-06-12 | 2012-12-05 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN103734805A (en) * | 2009-09-21 | 2014-04-23 | 曾正 | Formula and preparation method of instant sour and hot fresh squid |
| CN103960700A (en) * | 2014-05-29 | 2014-08-06 | 胡家晨 | Process for roasting squid with pelelith |
| CN104886658A (en) * | 2015-04-23 | 2015-09-09 | 刘海明 | Ready-to-eat dried orange peel squid product |
-
1997
- 1997-09-26 CN CN97116576A patent/CN1176073A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361601C (en) * | 2006-01-27 | 2008-01-16 | 赵子忠 | Extended squid and processing method thereof |
| CN103734805A (en) * | 2009-09-21 | 2014-04-23 | 曾正 | Formula and preparation method of instant sour and hot fresh squid |
| CN101861996A (en) * | 2010-04-28 | 2010-10-20 | 云鹏控股集团有限公司 | Production technology of dried squid with beef flavor |
| CN101861996B (en) * | 2010-04-28 | 2012-07-04 | 云鹏控股集团有限公司 | Production technology of dried squid with beef flavor |
| CN102090668A (en) * | 2010-12-31 | 2011-06-15 | 孙青社 | Nutritional dried squids and processing method thereof |
| CN102090668B (en) * | 2010-12-31 | 2012-07-25 | 孙青社 | Nutritional dried squids and processing method thereof |
| CN102805382A (en) * | 2012-06-12 | 2012-12-05 | 浙江省海洋开发研究院 | Making method of instant squid food |
| CN103960700A (en) * | 2014-05-29 | 2014-08-06 | 胡家晨 | Process for roasting squid with pelelith |
| CN103960700B (en) * | 2014-05-29 | 2016-03-23 | 胡家晨 | Pelelith Broiled Cuttlefish technique |
| CN104886658A (en) * | 2015-04-23 | 2015-09-09 | 刘海明 | Ready-to-eat dried orange peel squid product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |