我国鱿鱼加工利用技术研究进展

Research progress of squid processing and utilization technology in China

鱿鱼属头足类,盛产于我国东海地区,海洋头足类加工和药物利用具有悠久的历史。近30年来,中国鱿鱼加工业发展迅速,目前已成为国内水产品加工业的主要组成部分之一。随着生物技术的进步和海洋资源的不断开发和利用,鱿鱼的加工研究也逐渐深入,冷冻鱿鱼片、调味鱿鱼丝、鱿鱼米饭和鱿鱼调味料等加工制品的产量与种类不断丰富,副产物的综合加工及有效功能成分,如抗肿瘤、抗氧化、免疫功能调节和降血脂血压等生物活性物质的提取、利用与制品开发也品种繁多。鱿鱼已成为功能食品和新型海洋药物开发和利用热点而备受人们青睐。介绍了鱿鱼食品加工与副产物加工技术的现状,并分别从鱿鱼内脏、皮、墨汁、眼和软骨等副产物的综合利用方面介绍研究进展,旨在为今后鱿鱼资源的进一步开发利用提供依据。

Squid belongs to Cephalopoda, which is abundant in the East China Sea. The processing and drug utilization of marine cephalopods have a long history. In the past 30 years, squid processing industry in China has developed rapidly and has become one of the main components of aquatic products processing industry in China. With the progress of biotechnology and the continuous development and utilization of marine resources, the processing research of squid has gradually deepened. The production and types of processed products such as frozen squid slices, seasoned squid shreds, squid rice and squid seasoning have been constantly enriched. The comprehensive processing of by-products and the extraction, utilization and product development of effective functional components such as anti-tumor, anti-oxidation, immune function regulation, blood lipid and blood pressure lowering and other biological active substances, are also diverse. Squid has become a hot spot for the development and utilization of functional foods and new marine drugs. The current status of squid processing technology is introduced, and the research progress is briefly described from the comprehensive utilization of viscera, skin, ink, eye and cartilage, etc., aiming to provide a basis for the further development and utilization of squid resources in the future.