Title: Method for producing meat paste of Peru squid
Application Number: 200510045473 Application Date: 2005.11.30
Publication Number: 1785059 Publication Date: 2006.06.14
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/326,A22C25/17,A22C25/20,A23G3/34,A23L1/226,A23L1/237
Applicant(s) Name: China Oceanology Univ. Address: 266003
Inventor(s) Name: Xue Changhu, Liu Yijie, Li Zhaojie, Liu Xin, Gao R
Attorney & Agent: cui qingchen
Abstract:
     A process for preparing minced Peruvian squid includes such steps as semi-thawing of frozen Peruvian squid, removing skin and collagen layer, cutting to become small blocks, removing pigment cells and impurities, rinsing in rinsing liquid, then in alkali solution and finally in ice water, dewatering, mincing and adding cane sugar, sorbitol and polyphosphate. Its advantages are unique and agreeable taste and high gel strength.
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