Material and Processing Method of Puffed Snack Product Combining Squid Leg Dry Ground Meat

摘要

The present invention relates to a raw material and processing method of a snack product which is dried and pulverized only the leg meat of the raw squid and blended in a predetermined proportion to the powdered flour and expanded and molded through an extrusion molding machine. Most of the squid products currently in circulation use torso, while the leg part is treated as a by-product, which is one-third in price compared to torso.;In addition, the existing seasoned squid products have a drawback in that the taste and aroma components are mostly lost during processing so that the taste is controlled by the additives.;Therefore, in order to prevent the loss of the squid's unique aroma and taste components, the squid leg meat is washed with fresh water as an improvement of the existing process. Dry it to 2% moisture content and grind it to 2 ~ 3mm diameter by chopper, and then dry the ground meat to 18 ~ 20% moisture content, and then grind the diameter to 0.5 ~ 1.0mm size. Dried squid has a dry powdered meat with its own flavor.;The dry powder prepared as described above was multiplied at a constant ratio with grains, and then expanded and molded at 160 to 180 ° C. through an extruder, and the chocolate-coated snack product and injection-inflated material were crushed using the main material. It is a processing technology to obtain new snack products containing the taste and fragrance ingredients produced when roasting dried squid.