CN101647579A - Marine product meat sausage and making method thereof - Google Patents
Marine product meat sausage and making method thereof Download PDFInfo
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- CN101647579A CN101647579A CN200910018117A CN200910018117A CN101647579A CN 101647579 A CN101647579 A CN 101647579A CN 200910018117 A CN200910018117 A CN 200910018117A CN 200910018117 A CN200910018117 A CN 200910018117A CN 101647579 A CN101647579 A CN 101647579A
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- 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 28
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.
Description
Technical field:
The present invention relates to a kind of marine product meat sausage and preparation method thereof, relate in particular to a kind ofly with marine product (scallop, oyster meat, squid meat, salmon meat, shrimp, sea cucumber, abalone, the chrysanthemum flesh of fish, hairtail meat, roe, codfish, trash fish meat etc.), or to add meat (chicken, pork, mutton, beef etc.) be marine product meat sausage of primary raw material and preparation method thereof.
Background technology:
Be that the ham sausage of main material production is commonplace, also very different qualitatively with meat (chicken, pork, mutton, beef etc.) both at home and abroad at present, also add nitrite simultaneously, nitrite has carcinogenicity, and is very unfavorable to health of people.Marine organisms are not only natural, and delicious flavour, and are nutritious, and marine product is rich in and ensures the necessary protein of health, fat, vitamin and inorganic salts.The more important thing is that also contain in fish and the shellfish body can be by human body directly and the DHA (DHA) that absorbs fully, this is that other food institute does not have, and DHA has the effect of enhancing cerebral function, can make intelligence, can also prevent senile dementia.Therefore, many food marine products are to healthy very useful, but owing to be subjected to the influence of factors such as season, region, transportation, can't satisfy the demand of consumer to fresh marine product, and some drying marine products are difficult to keep the color of marine product, and very easily cause the loss of marine product nutritional labeling.
Summary of the invention:
The object of the present invention is to provide a kind of marine product meat sausage and preparation method thereof, the marine product meat sausage seafood flavor made from this method is strong, unique flavor, keep original nutrition of marine product and taste, anti-storage, edible and convenient transportation, satisfy the consumer the liking of marine product, and nutritious, balanced.
Purpose of the present invention can reach by following measure: a kind of marine product meat sausage is characterized in that it contains following raw material, prepares by following weight proportion:
Marine product 30--85 eats meat 0～30 drinkable water 10～30 edible vegetable oils 1～12
Soybean protein isolate 2-6 salt 0.5---1.6 starch 2.0---7.5.
Realize a kind of preferred version of the object of the invention, it contains following raw material, prepares by following weight proportion:
Marine product 40--75 eats meat 0～20 drinkable water 15～28 edible vegetable oils 1～10
Soybean protein isolate 3-5 salt 0.8---1.4 starch 3-5.
In order further to realize that purpose of the present invention, described marine product are at least a in scallop, oyster meat, squid meat, salmon meat, shrimp, sea cucumber, abalone, the chrysanthemum flesh of fish, hairtail meat, roe, the codfish.
In order further to realize that purpose of the present invention, described edible meat are a kind of in chicken, pork, the beef.
In order further to realize that purpose of the present invention, described starch are a kind of in converted starch, cornstarch, wheaten starch, farina and the green starch.
In order further to realize purpose of the present invention, it also contains in the following additive at least a:
Monosodium glutamate 0.1-0.5 white sugar 0.5-2.0 carragheen 0.1---0.8 onion 0.5---3.5
Spice 0.01-0.1 potassium sorbate 0.003---0.0075 sodium Diacetate 0.02---0.10
Nisin 0.01-0.05 Monascus color 0.001-0.01;
A kind of preparation method of marine product meat sausage is characterized in that its concrete steps and technology are:
The first step: raw material is prepared: select for use free from extraneous odour and impurity to get freezing marine product and freezing edible meat;
Second step: strand system: required freezing marine product and freezing edible meat are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, and adds drinkable water, edible vegetable oil, soybean protein isolate, salt, starch and required auxiliary material simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, temperature 80-121 ℃;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
In order further to realize purpose of the present invention, earlier temperature is risen to 80 ℃ during described the 5th step sterilization, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, process was warming up to 121 ℃ in 4-5 minute again, kept 8-12 minute.
In order further to realize purpose of the present invention, earlier temperature is risen to 85 ℃ during described the 5th step sterilization, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute.
The present invention can produce following good effect compared with the prior art: the present invention adopts marine product (scallop, oyster meat, squid meat, salmon meat, shrimp, sea cucumber, abalone, the chrysanthemum flesh of fish, hairtail meat, roe, codfish, trash fish meat etc.) or adds edible meat (chicken, pork, mutton, beef etc.) and make for primary raw material, and is nutritious, balanced.Because these marine products all are the food that the consumer likes, can promote consumer's liking to this marine product meat sausage, improve a poor appetite, and this product seafood flavor is strong, and unique flavor has kept the original color of marine product, and can not cause the loss of marine product nutritional labeling, and do not contain nitrite, the healthy of consumer is safe from harm, satisfied the demand of consumer marine product.This product has carried out vacuum packaging simultaneously, outward appearance uniqueness, instant bagged.
(4), the specific embodiment: following the specific embodiment of the present invention is elaborated:
Embodiment 1: the scallop intestines
Raw material is prepared:
Scallop 35kg, chrysanthemum meat 15kg, edible soybean oil 5kg, edible frozen water 18kg, soybean protein isolate 2kg, salt 1.2kg, converted starch 5kg, white sugar 0.5kg, carragheen 0.3kg, monosodium glutamate 0.1kg, spice 0.01kg, sodium Diacetate 0.02kg, potassium sorbate 0.002kg;
Concrete method for making:
The first step: raw material is handled: whether after scallop, the chrysanthemum flesh of fish take out from freezer, at first remove external packing and inner packing, checking has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing scallop, the chrysanthemum flesh of fish are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible soybean oil, edible frozen water, soybean protein isolate, salt, converted starch, white sugar, carragheen, monosodium glutamate, fragrant suffering, sodium Diacetate, potassium sorbate simultaneously, cut mix to the finished product meat stuffing fine and smooth even, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 85 ℃, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 2: the scallop intestines
Scallop 35kg, chicken 12kg, edible soybean oil 4kg, edible frozen water 20kg, soybean protein isolate 3kg, salt 1.2kg, converted starch 4kg, white sugar 0.6kg, carragheen 0.4kg, monosodium glutamate 0.2kg, spice 0.01kg, sodium Diacetate 0.02kg, potassium sorbate 0.002kg;
Concrete method for making:
The first step: raw material is handled: scallop, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing scallop, the flesh of fish, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible soybean oil, edible frozen water, soybean protein isolate, salt, converted starch, white sugar, carragheen, monosodium glutamate, fragrant suffering, sodium Diacetate, potassium sorbate simultaneously, cut mix to the finished product meat stuffing fine and smooth even, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 3: the oyster meat intestines
Oyster meat 40kg, chicken 30kg, edible salad oil 5kg, edible pure water 15kg, soybean protein isolate 5kg, salt 1.5kg, green starch 4kg, white sugar 1kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.002kg;
Concrete method for making:
The first step: raw material is handled: oyster meat, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing oyster meat, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible salad oil, edible pure water, soybean protein isolate, salt, green starch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 4: the oyster meat intestines
Oyster meat 35kg, chrysanthemum meat 20kg, edible salad oil 7kg, edible pure water 20kg, soybean protein isolate 3.0kg, salt 1.3kg, green starch 6kg, white sugar 1.3kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.002kg;
Concrete method for making:
The first step: raw material is handled: whether after oyster meat, the chrysanthemum flesh of fish take out from freezer, at first remove external packing and inner packing, checking has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing oyster meat, the chrysanthemum flesh of fish are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible salad oil, edible pure water, soybean protein isolate, salt, green starch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 85 ℃, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 5: salmon meat intestines
Raw material is prepared:
Salmon meat 45kg, chicken 30kg, edible peanut oil 10kg, edible frozen water 25kg, soybean protein isolate 5kg, salt 1.5kg, cornstarch 5kg, white sugar 1kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.003kg, Monascus color 0.005kg;
Concrete method for making:
The first step: raw material is handled: salmon meat, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing salmon meat, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, cornstarch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate, Monascus color simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute
Embodiment 6: salmon meat intestines
Salmon meat 65kg, edible peanut oil 12kg, edible frozen water 28kg, soybean protein isolate 4.0kg, salt 1.5kg, converted starch 4.5kg, white sugar 1.5kg, carragheen 0.4kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.003kg, Monascus color 0.005kg;
Concrete method for making:
The first step: raw material is handled: salmon meat is at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing salmon meat is twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, converted starch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate, Monascus color simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 85 ℃, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 7: scallop/Bao fish sausage
Raw material is prepared:
Scallop 25kg, abalone 5kg, pork 10kg, edible soybean oil 1kg, edible frozen water 10kg, soybean protein isolate 2kg, salt 0.5kg, converted starch 2kg, white sugar 0.5kg, carragheen 0.1kg, monosodium glutamate 0.1kg, spice 0.01kg, sodium Diacetate 0.02kg, potassium sorbate 0.003kg;
Concrete method for making:
The first step: raw material is handled: scallop, abalone, pork are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing scallop, abalone, pork are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, converted starch, white sugar, carragheen, monosodium glutamate, fragrant suffering, sodium Diacetate, potassium sorbate simultaneously, cut mix to the finished product meat stuffing fine and smooth even, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 8: the chrysanthemum fish sausage
Raw material is prepared:
The chrysanthemum flesh of fish 50kg, chicken 20kg, edible salad oil 5kg, edible pure water 20kg, soybean protein isolate 4kg, salt 1kg, cornstarch 4kg, white sugar 1kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.005kg, nisin 0.01kg;
Concrete method for making:
The first step: raw material is handled: whether after the chrysanthemum flesh of fish, chicken take out from freezer, at first remove external packing and inner packing, checking has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing the chrysanthemum flesh of fish, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible salad oil, edible pure water, soybean protein isolate, salt, cornstarch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate, nisin simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 9: squid/sea cucumber meat intestines
Raw material is prepared:
Squid meat 35kg, sea cucumber 5kg, chicken 15kg, edible peanut oil 8kg, edible frozen water 15kg, soybean protein isolate 3kg, salt 0.8kg, farina 3kg, white sugar 0.5kg, carragheen 0.8kg, monosodium glutamate 0.5kg, onion 0.5kg, sodium Diacetate 0.1kg, potassium sorbate 0.0075kg;
Concrete method for making:
The first step: raw material is handled: squid meat, sea cucumber, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing squid meat, sea cucumber, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, farina, white sugar, carragheen, monosodium glutamate, onion, sodium Diacetate, potassium sorbate simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 10: the oyster meat intestines
Oyster meat 50kg, chicken 20kg, edible salad oil 5kg, edible pure water 20kg, soybean protein isolate 4kg, salt 1kg, green starch 4kg, white sugar 1kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.005kg;
Concrete method for making:
The first step: raw material is handled: oyster meat, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing oyster meat, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible salad oil, edible pure water, soybean protein isolate, salt, green starch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 11: salmon meat intestines
Raw material is prepared:
Salmon meat 45kg, pork 30kg, edible peanut oil 10kg, edible frozen water 25kg, soybean protein isolate 5kg, salt 1.5kg, cornstarch 5kg, white sugar 1kg, carragheen 0.5kg, monosodium glutamate 0.3kg, spice 0.05kg, sodium Diacetate 0.05kg, potassium sorbate 0.005kg, Monascus color 0.01kg;
Concrete method for making:
The first step: raw material is handled: salmon meat, pork are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing salmon meat, pork are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, cornstarch, white sugar, carragheen, monosodium glutamate, spice, sodium Diacetate, potassium sorbate, Monascus color simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 12: hairtail/codfish intestines
Raw material is prepared:
Hairtail meat 50kg, cod 35kg, beef 30kg, edible peanut oil 12kg, edible frozen water 30kg, soybean protein isolate 6kg, salt 1.6kg, converted starch 7.5kg, monosodium glutamate 0.4kg, white sugar 1.5kg, carragheen 0.6kg, onion 3.5kg, spice 0.1kg, potassium sorbate 0.005kg, sodium Diacetate 0.10kg, nisin 0.05kg;
Concrete method for making:
The first step: raw material is handled: hairtail meat, cod, beef are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing hairtail meat, cod, beef are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, converted starch, monosodium glutamate, white sugar, carragheen, onion, spice, potassium sorbate, sodium Diacetate, nisin simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 13: roe meat intestines
Roe 50kg, yellow croaker 10kg, chicken 10kg, edible peanut oil 12kg, edible frozen water 25kg, soybean protein isolate 4kg, salt 1kg, converted starch 5kg, monosodium glutamate 0.3kg, white sugar 1kg, carragheen 0.3kg, spice 0.05kg, potassium sorbate 0.005kg, sodium Diacetate 0.03kg;
Concrete method for making:
The first step: raw material is handled: roe, yellow croaker, chicken are at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing roe, yellow croaker, chicken are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, add edible peanut oil, edible frozen water, soybean protein isolate, salt, converted starch, monosodium glutamate, white sugar, carragheen, spice, potassium sorbate, sodium Diacetate simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 80 ℃, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Embodiment 14: the shrimp intestines
Raw material is prepared:
Shrimp 75kg, edible peanut oil 10kg, frozen water 28kg, soybean protein isolate 5kg, salt 1.4kg, wheaten starch 5kg;
Concrete method for making:
The first step: raw material is handled: shrimp is at first removed external packing and inner packing after taking out from freezer, and whether check has peculiar smell and impurity, will remove immediately as finding;
Second step: strand system: freezing shrimp is twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, and adds edible peanut oil, frozen water, soybean protein isolate, salt, wheaten starch simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, earlier temperature are risen to 85 ℃, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
Claims (9)
1, a kind of marine product meat sausage is characterized in that it contains following raw material, prepares by following weight proportion:
Marine product 30--85 eats meat 0～30 drinkable water 10～30 edible vegetable oils 1～12 soybean protein isolate 2-6 salt 0.5---1.6 starch 2.0---7.5.
2, a kind of marine product meat sausage according to claim 1 is characterized in that it contains following raw material, prepares by following weight proportion:
Marine product 40--75 eats meat 0～20 drinkable water 15～28 edible vegetable oils 1～10 soybean protein isolate 3-5 salt 0.8---1.4 starch 3-5.
3, a kind of marine product meat sausage according to claim 1 and 2 is characterized in that described marine product is at least a in scallop, oyster meat, squid meat, salmon meat, shrimp, sea cucumber, abalone, the chrysanthemum flesh of fish, hairtail meat, roe, the codfish.
4, a kind of marine product meat sausage according to claim 1 and 2 is characterized in that described edible meat is a kind of in chicken, pork, the beef.
5, a kind of marine product meat sausage according to claim 1 and 2 is characterized in that described starch is a kind of in converted starch, cornstarch, wheaten starch, farina and the green starch.
6, a kind of marine product meat sausage according to claim 1 and 2, it is at least a to it is characterized in that it also contains in the following additive:
Monosodium glutamate 0.1-0.5 white sugar 0.5-2.0 carragheen 0.1---0.8 onion 0.5---3.5 spice 0.01-9.1 potassium sorbate 0.003---0.0075 sodium Diacetate 0.02---0.10 nisin 0.01-0.05 Monascus color 0.001-0.01;
7, the preparation method of the described a kind of marine product meat sausage of claim 1 is characterized in that its concrete steps and technology are:
The first step: raw material is prepared: select pure freezing marine product of free from extraneous odour and freezing edible meat for use;
Second step: strand system: required freezing marine product and freezing edible meat are twisted system;
The 3rd step: cut and mix: the raw material that strand is made is put into to cut and is mixed pot and cut and mix, and adds drinkable water, edible vegetable oil, soybean protein isolate, salt, starch and required auxiliary material simultaneously, cut mix fine and smooth evenly to the finished product meat stuffing, thickness is flexible;
The 4th step: can: will cut the meat stuffing of mixing and carry out can, casing film will be used special-purpose PVDC film; Semi-finished product requirement weight and length are accurate; Sealing, ligation is good, and lot number is clear, sign is correct, clean appearance, no oil stain, spot, ink marks;
The 5th step: sterilization: the semi-finished product good to can carry out sterilization, and pressure condition is 0.20～0.25Mpa, temperature 80-121 ℃;
The 6th step: packing: the product drying with after the sterilization, vacuumize packing, product bag number (number) is in accordance with regulations cased and is weighed, and confirms errorless back joint sealing warehouse-in.
8, the preparation method of a kind of marine product meat sausage according to claim 7, it is characterized in that described the 5th step rises to 80 ℃ with temperature earlier during sterilization, kept 5-6 minute, after be warming up to 115 ℃ through 6-7 minute, kept 10-15 minute, be warming up to 121 ℃ through 4-5 minute again, kept 8-12 minute.
9, the preparation method of a kind of marine product meat sausage according to claim 7 is characterized in that described the 5th step rises to 85 ℃ with temperature earlier during sterilization, kept 4-5 minute, after be warming up to 100 ℃ through 7-10 minute, kept 30-40 minute.
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