CN102885326A - Seafood-flavor sausage and producing method thereof - Google Patents
Seafood-flavor sausage and producing method thereof Download PDFInfo
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- CN102885326A CN102885326A CN2012104072620A CN201210407262A CN102885326A CN 102885326 A CN102885326 A CN 102885326A CN 2012104072620 A CN2012104072620 A CN 2012104072620A CN 201210407262 A CN201210407262 A CN 201210407262A CN 102885326 A CN102885326 A CN 102885326A
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Abstract
The invention discloses a seafood-flavor sausage and a producing method thereof. The seafood-flavor sausage takes pork, shrimp meat and sturgeon surimi as main raw materials, and comprises the following raw materials in parts by weight: 200-250 parts of ham butt, 30-60 parts of griskin fat, 10-30 parts of shrimp meat, 8-30 parts of sturgeon surimi, 15-60 parts of ice water, 4-6 parts of salt, 2-8 parts of white granulated sugar, 1-5 parts of glucose, 0.8-3 parts of monosodium glutamate, 3-5 parts of soy protein, 4-7 parts of modified starch, 0.1-0.5 part of white pepper powder, 0.8-1.5 parts of sodium tripolyphosphate, 0.15-0.2 part of sodium hexametaphosphate, 0.8-1.6 parts of carrageenan, 0.4-0.8 part of sodium erythorbate, 0.015-0.03 part of nitrous and 0.2-0.6 part of edible essence. The preparation method of the seafood-flavor sausage comprises the processing steps of vacuum mixing, standing, pickling, twisting, filling, cooking, packaging, sterilizing and the like. The seafood-flavor sausage not only has strong seafood flavor, but also is full of nutriments due to the addition of the pork, the shrimp meat and the sturgeon surimi, and can meet the requirements of different consumers.
Description
Technical field
The present invention relates to the preparation method of food processing technology field sausage class, particularly relate to a kind of sea food flavor sausage and preparation method thereof.
Background technology
Sausage is a kind of production and carnivorous Techniques of preserving of food as a kind of food that long history is arranged.At present, the market development of sausage series products is rapid, sausage is take pork, chicken and beef as raw material, taste is basically take these three kinds as main, numb, peppery, sweet etc. various in style, liked by consumers in general, and the coastal area resident reaches degree of the same race to favorable rating and this several tastes of seafood, therefore, savor sausage by exploitation sea food flavor meat, bring into play the nutritive value of seafood product and the mouthfeel of sea food flavor, satisfy coastal area resident's demand, remedying the shortage of seafood flavor sausage kind, also is extremely urgent thing.
Summary of the invention
Purpose of the present invention is exactly in order to solve the shortage of seafood flavor sausage kind, a kind of sea food flavor sausage to be provided, and take pork, peeled shrimp and sturgeon gruel as primary raw material, dense sea food flavor mouthfeel is arranged not only, also has higher seafood product, the nutritive value of pork.
The present invention also aims to provide the preparation method of above-mentioned sea food flavor sausage.
The present invention solves its technical problem by the following technical solutions: a kind of sea food flavor sausage, mainly be that this sea food flavor sausage is raw material with pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel etc., raw material is ratio by weight, makes by the Treatment technique for processing step, wherein:
200 ~ 250 parts of pig hind shank, 30 ~ 60 parts of pig ridge fats, 10 ~ 30 parts in peeled shrimp, 8 ~ 30 parts of sturgeon gruels, 15 ~ 60 parts of frozen water, 4 ~ 6 parts of salt, white granulated sugar 2 ~ 8 ~ part, 1 ~ 5 part of glucose, 0.8 ~ 3 part of monosodium glutamate, 3 ~ 5 parts of soybean proteins, 4 ~ 7 parts of starch of distortion, 0.1 ~ 0.5 part of white pepper powder, 0.8 ~ 1.5 part of sodium phosphate trimer, 0.15 ~ 0.2 part of calgon, 0.8 ~ 1.6 part of carragheen, 0.4 ~ 0.8 part of sodium iso-vc, 0.015 ~ 0.03 part of nitrous, 0.2 ~ 0.6 part of flavoring essence.
A kind of preparation method of sea food flavor sausage, take pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel as raw material, raw material is ratio by weight, by pretreatment of raw material, vacuum stirring, leave standstill pickle, the processing step such as can, boiling, packing sterilization makes sea food flavor sausage finished product.
Be raw material with pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel, described raw material pretreatment process step:
(1) the pig hind shank is removed impurity, is repaiied broken bone, gristle, extravasated blood etc., uses 8mm diameter orifice plate strand system to process, and cuts apart rear meat temperature≤8 ℃, cuts apart room temperature≤15 ℃;
(2) pig ridge fat adopts the 6mm orifice plate to twist system;
(3) peeled shrimp uses drying peeled shrimp, soaked 25-30 minute with clear water before using, and decontamination re-uses;
(4) the fresh sturgeon of the rotten employing of sturgeon cleans up rear use 6mm orifice plate strand and makes the sturgeon gruel.
And, described vacuum stirring processing step:
The lean pork that preliminary treatment is good, pig ridge fat and the peeled shrimp that soaked add in the mixer, open machine and evenly add auxiliary material, vacuumize, vacuum≤-0.08MPa, the program of reversing 1 minute in 1 minute according to forward stirred 5-10 minute, added at last the sturgeon gruel, stirred can go out machine in 2-5 minute;
And, go out to leave standstill to pickle behind the machine and got final product in 12 ~ 1 hours.
And, the filling process step:
Adopt the can of diameter 15-20mm Collagent casing for sausages, quantitative 335 ~ 340g/10 root, sausage filler vacuumize normally, and the sea food flavor sausage that can is good hangs.
And, the digesting technoloy step:
The first step: 55 ℃ of color developments 15 ~ 20 minutes; Second step: 65 ℃ of dryings 25 ~ 35 minutes; The 3rd step: 80 ℃ of boilings 40 ~ 60 minutes; The 5th step: 65 ℃ of dryings 10 ~ 15 minutes.
And packing process for sterilizing step: use the stretched film packing after the cooling, process for sterilizing is 88 ℃ of insulations 20 ~ 50 minutes, circulating water 20 ~ 40 minutes.
Beneficial effect of the present invention:
1, the sea food flavor sausage mouthfeel of utilizing technical solution of the present invention parts by weight of raw materials ratio to make is suitable popular, unique flavor, and mouthfeel is soft, being rich in nutrition value.
2, the preparation method of the technical scheme sea food flavor sausage among the present invention satisfies the sea food flavor processing request substantially, meets the food processing hygienic requirements, and processing step is easy, machining convenient and suitable industrial mass production.
3, the present invention uses raw material resources abundant, draws materials easy, and the product cleaning is easy to deposit, and is fit to long-term the use.
The specific embodiment
The present invention is further described below in conjunction with embodiment.
Embodiment one
A kind of sea food flavor sausage and preparation method thereof.The sea food flavor sausage is according to the weight ratio proportioning: 230 parts of pig hind shank, 40 parts of pig ridge fats, 15 parts in peeled shrimp, rotten 12 parts of sturgeon, 25 parts of frozen water, 4.5 parts of salt, 5 parts of white granulated sugars, 2 parts of glucose, 1.5 parts of monosodium glutamates, 4 parts of soybean proteins, 6 parts of starch of distortion, 0.4 part of white pepper powder, 1.2 parts of sodium phosphate trimers, 0.2 part of calgon, 1.2 parts of carragheens, 0.6 part of sodium iso-vc, 0.02 part of nitrous, 0.3 part of flavoring essence.
With above-mentioned prescription by pretreatment of raw material, vacuum stirring, leave standstill pickle, can, boiling, packing the processing steps such as sterilization, to make the method for sea food flavor sausage finished product as follows:
1, pretreatment of raw material:
Adopt pig hind shank, ridge fat meat, peeled shrimp, sturgeon requires pork substantially to reject broken bone, extravasated blood, hinder the impurity such as meat, hair, cuts apart rear meat temperature≤8 ℃, cuts apart room temperature≤15 ℃, and peeled shrimp is chosen impurity, and sturgeon cleans up.
The pig hind shank adopts 8mm orifice plate strand system, and pig ridge fat adopts 6mm orifice plate strand system, and peeled shrimp soaks through clear water and used in 30 minutes, and sturgeon is made the sturgeon gruel through 6mm orifice plate strand.
2, vacuum stirring:
The lean pork that preliminary treatment is good, pig ridge fat and the peeled shrimp that soaked add in the mixer, open machine and evenly add auxiliary material, vacuumize, vacuum≤-0.08MPa, the program of reversing 1 minute in 1 minute according to forward stirred 6 minutes, added at last the sturgeon gruel, stirred can go out machine in 2 minutes.
3, leave standstill and pickle:
Go out to leave standstill behind the machine and pickle 12 hours.
4, can:
Adopt the can of diameter 20mm Collagent casing for sausages, quantitative 335 ~ 340g/10 root.Guarantee that sausage filler vacuumizes normally, in order to avoid cause bubble too much.The product peg that can is good is put.
5, boiling:
Adopt following technique boiling: the first step: 55 ℃ of color developments 15 minutes; Second step: 65 ℃ of dryings 25 minutes; The 3rd step: 80 ℃ of boilings 40 minutes; The 5th step: 65 ℃ of dryings 10 minutes.
6, packing sterilization:
Use the stretched film packing after the cooling, process for sterilizing is 88 ℃ of insulations 30 minutes, circulating water 40 minutes.
Embodiment two
A kind of sea food flavor sausage is according to the weight ratio proportioning: 200 parts of pig hind shank, 30 parts of pig ridge fats, 10 parts in peeled shrimp, rotten 8 parts of sturgeon, 20 parts of frozen water, 4 parts of salt, 3 parts of white granulated sugars, 1 part of glucose, 1 part of monosodium glutamate, 3 parts of soybean proteins, 4 parts of starch of distortion, 0.2 part of white pepper powder, 0.9 part of sodium phosphate trimer, 0.15 part of calgon, 1 part of carragheen, 0.4 part of sodium iso-vc, 0.015 part of nitrous, 0.2 part of flavoring essence.
With above-mentioned prescription by pretreatment of raw material, vacuum stirring, leave standstill pickle, can, boiling, packing the processing steps such as sterilization, to make the method for sea food flavor sausage finished product as follows:
1, pretreatment of raw material:
Adopt pig hind shank, ridge fat meat, peeled shrimp, sturgeon requires pork substantially to reject broken bone, extravasated blood, hinder the impurity such as meat, hair, cuts apart rear meat temperature≤8 ℃, cuts apart room temperature≤15 ℃, and peeled shrimp is chosen impurity, and sturgeon cleans up.
The pig hind shank adopts 8mm orifice plate strand system, and pig ridge fat adopts 6mm orifice plate strand system, and peeled shrimp soaks through clear water and used in 30 minutes, and sturgeon is made the sturgeon gruel through 6mm orifice plate strand.
2, vacuum stirring:
The lean pork that preliminary treatment is good, pig ridge fat and the peeled shrimp that soaked add in the mixer, open machine and evenly add auxiliary material, vacuumize, vacuum≤-0.08MPa, stirred 5 minutes according to 1 minute program of forward 1 minute counter-rotating, add at last the sturgeon gruel, stir and minute can go out machine.
3, leave standstill and pickle:
Pickled 12 hours after going out machine.
4, can:
Adopt the can of diameter 20mm Collagent casing for sausages, quantitative 335 ~ 340g/10 root.Guarantee that sausage filler vacuumizes normally, in order to avoid cause bubble too much.The product peg that can is good is put.
5, boiling:
Adopt following technique boiling: the first step: 55 ℃ of color developments 15 minutes; Second step: 65 ℃ of dryings 30 minutes; The 3rd step: 80 ℃ of boilings 40 minutes; The 5th step: 65 ℃ of dryings 12 minutes.
6, packing sterilization
Use the stretched film packing after the cooling, process for sterilizing is 88 ℃ of insulations 20 minutes, circulating water 30 minutes.
Embodiment three
A kind of sea food flavor sausage is according to the weight ratio proportioning: 250 parts of pig hind shank, 60 parts of pig ridge fats, 30 parts in peeled shrimp, rotten 27 parts of sturgeon, 50 parts of frozen water, 6 parts of salt, 6 parts of white granulated sugars, 4 parts of glucose, 2 parts of monosodium glutamates, 4 parts of soybean proteins, 7 parts of starch of distortion, 0.4 part of white pepper powder, 0.8 part of sodium phosphate trimer, 0.2 part of calgon, 1.5 parts of carragheens, 0.7 part of sodium iso-vc, 0.02 part of nitrous, 0.4 part of flavoring essence.
With above-mentioned prescription by pretreatment of raw material, vacuum stirring, leave standstill pickle, can, boiling, packing the processing steps such as sterilization, to make the method for sea food flavor sausage finished product as follows:
1, pretreatment of raw material:
Adopt pig hind shank, ridge fat meat, peeled shrimp, sturgeon requires pork substantially to reject broken bone, extravasated blood, hinder the impurity such as meat, hair, cuts apart rear meat temperature≤8 ℃, cuts apart room temperature≤15 ℃, and peeled shrimp is chosen impurity, and sturgeon cleans up.
The pig hind shank adopts 8mm orifice plate strand system, and pig ridge fat adopts 6mm orifice plate strand system, and peeled shrimp soaks through clear water and used in 30 minutes, and sturgeon is made the sturgeon gruel through 6mm orifice plate strand.
2, vacuum stirring:
The lean pork that preliminary treatment is good, pig ridge fat and the peeled shrimp that soaked add in the mixer, open machine and evenly add auxiliary material, vacuumize, vacuum≤-0.08MPa, the program of reversing 1 minute in 1 minute according to forward stirred 10 minutes, added at last the sturgeon gruel, stirred can go out machine in 5 minutes.
3, leave standstill and pickle:
Pickled 15 hours after going out machine.
4, can:
Adopt the can of diameter 20mm Collagent casing for sausages, quantitative 335 ~ 340g/10 root.Guarantee that sausage filler vacuumizes normally, in order to avoid cause bubble too much.The product peg that can is good is put.
5, boiling
Adopt following technique boiling: the first step: 55 ℃ of color developments 20 minutes; Second step: 65 ℃ of dryings 35 minutes; The 3rd step: 80 ℃ of boilings 60 minutes; The 5th step: 65 ℃ of dryings 15 minutes.
6, packing sterilization:
Use the stretched film packing after the cooling, process for sterilizing is 88 ℃ of insulations 40 minutes, circulating water 40 minutes.
Above embodiment only is used for the explanation embodiments of the present invention, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, any type of modification that those skilled in the art make the present invention, the batching equivalence is replaced, and improvement etc. belongs to appended claims limited range of the present invention equally.
Claims (8)
1. sea food flavor sausage, it is characterized in that: this sea food flavor sausage is raw material with pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel, and raw material is ratio by weight, make by the Treatment technique for processing step, wherein:
200 ~ 250 parts of pig hind shank, 30 ~ 60 parts of pig ridge fats, 10 ~ 30 parts in peeled shrimp, 8 ~ 30 parts of sturgeon gruels, 15 ~ 60 parts of frozen water, 4 ~ 6 parts of salt, white granulated sugar 2 ~ 8 ~ part, 1 ~ 5 part of glucose, 0.8 ~ 3 part of monosodium glutamate, 3 ~ 5 parts of soybean proteins, 4 ~ 7 parts of starch of distortion, 0.1 ~ 0.5 part of white pepper powder, 0.8 ~ 1.5 part of sodium phosphate trimer, 0.15 ~ 0.2 part of calgon, 0.8 ~ 1.6 part of carragheen, 0.4 ~ 0.8 part of sodium iso-vc, 0.015 ~ 0.03 part of nitrous, 0.2 ~ 0.6 part of flavoring essence.
2. the preparation method of a sea food flavor sausage, it is characterized in that: take pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel etc. as raw material, raw material is ratio by weight, by pretreatment of raw material, vacuum stirring, leave standstill pickle, the processing step such as can, boiling, packing sterilization makes sea food flavor sausage finished product.
3. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: be raw material with pig hind shank, pig ridge fat, peeled shrimp, sturgeon gruel, and described raw material pretreatment process step:
(1) the pig hind shank is removed impurity, is repaiied broken bone, gristle, extravasated blood etc., uses 8mm diameter orifice plate strand system to process, and cuts apart rear meat temperature below 8 ℃, cuts apart room temperature below 15 ℃;
(2) pig ridge fat adopts the 6mm orifice plate to twist system;
(3) peeled shrimp uses drying peeled shrimp, soaked 25-30 minute with clear water before using, and decontamination re-uses;
(4) the fresh sturgeon of the rotten employing of sturgeon cleans up rear use 6mm orifice plate strand and makes the sturgeon gruel.
4. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: described vacuum stirring processing step:
The lean pork that preliminary treatment is good, pig ridge fat and the peeled shrimp that soaked add in the mixer, open machine and evenly add auxiliary material, vacuumize, below vacuum-0.08MPa, the program of reversing 1 minute in 1 minute according to forward stirred 5-10 minute, added at last the sturgeon gruel, stirred can go out machine in 2-5 minute;
5. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: the described pickling process step that leaves standstill:
Go out to leave standstill to pickle behind the machine and got final product in 12 ~ 16 hours.
6. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: described filling process step:
Adopt the can of diameter 15-20mm Collagent casing for sausages, quantitative 335 ~ 340g/10 root, sausage filler vacuumize normally, and the sea food flavor sausage that can is good hangs.
7. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: described digesting technoloy step:
The first step: 55 ℃ of color developments 15 ~ 20 minutes; Second step: 65 ℃ of dryings 25 ~ 35 minutes; The 3rd step: 80 ℃ of boilings 40 ~ 60 minutes; The 5th step: 65 ℃ of dryings 10 ~ 15 minutes.
8. the preparation method of a kind of sea food flavor sausage according to claim 2 is characterized in that: described packing process for sterilizing step: use the stretched film packing after the cooling, process for sterilizing is 88 ℃ of insulations 20 ~ 50 minutes, circulating water 20 ~ 40 minutes.
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| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103462071A (en) * | 2013-08-15 | 2013-12-25 | 鲁杨 | Seafood flavor sausage and processing method thereof |
| CN103549489A (en) * | 2013-07-05 | 2014-02-05 | 中国农业大学 | Preparation of rapid sturgeon fermentation sausage |
| CN103610131A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | High-calcium composite shrimp meat sausage and preparation method thereof |
| CN103892354A (en) * | 2014-04-14 | 2014-07-02 | 湛江国联水产开发股份有限公司 | Instant shrimp sausage and preparation method thereof |
| CN104187832A (en) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | Superfine shrimp shell powder high-calcium sausage and preparation method thereof |
| CN104489664A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Shrimp meat-egg sausage and processing method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
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| CN106343402A (en) * | 2016-08-26 | 2017-01-25 | 李冬琼 | Production method of seafood sausage |
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| CN111820369A (en) * | 2020-07-23 | 2020-10-27 | 郑州思念食品有限公司 | Seafood and glutinous rice sausage and preparation method thereof |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
| CN115843982A (en) * | 2022-12-09 | 2023-03-28 | 北京瀚林源科技有限公司 | Baked sausage and preparation method thereof |
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| CN103549489A (en) * | 2013-07-05 | 2014-02-05 | 中国农业大学 | Preparation of rapid sturgeon fermentation sausage |
| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103462071A (en) * | 2013-08-15 | 2013-12-25 | 鲁杨 | Seafood flavor sausage and processing method thereof |
| CN103610131A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | High-calcium composite shrimp meat sausage and preparation method thereof |
| CN103610131B (en) * | 2013-11-29 | 2015-04-08 | 渤海大学 | High-calcium composite shrimp meat sausage and preparation method thereof |
| CN103892354A (en) * | 2014-04-14 | 2014-07-02 | 湛江国联水产开发股份有限公司 | Instant shrimp sausage and preparation method thereof |
| CN103892354B (en) * | 2014-04-14 | 2015-12-09 | 湛江国联水产开发股份有限公司 | A kind of instant shrimp meat sausage and preparation method thereof |
| CN104187832A (en) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | Superfine shrimp shell powder high-calcium sausage and preparation method thereof |
| CN104489664A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Shrimp meat-egg sausage and processing method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN105533498A (en) * | 2016-01-08 | 2016-05-04 | 大连民族大学 | Seafood sausage rich in fish scale collagen protein and preparation method thereof |
| CN106343402A (en) * | 2016-08-26 | 2017-01-25 | 李冬琼 | Production method of seafood sausage |
| CN108740824A (en) * | 2018-07-05 | 2018-11-06 | 娄底湘村肉食品有限公司 | A kind of black pork sausage and preparation method thereof |
| CN109907249A (en) * | 2018-11-22 | 2019-06-21 | 福建御冠食品有限公司 | A kind of genuine intestines and preparation method thereof |
| CN109912698A (en) * | 2018-11-22 | 2019-06-21 | 福建御冠食品有限公司 | It is a kind of to improve the elastic polypeptide of fish intestines elasticity, fish intestines and preparation method thereof |
| CN109912698B (en) * | 2018-11-22 | 2023-10-13 | 福建御冠食品有限公司 | Elastic polypeptide for improving elasticity of fish intestines, fish intestines and preparation method of fish intestines |
| CN111480802A (en) * | 2020-05-26 | 2020-08-04 | 山东齐汇企业发展集团有限公司 | Roasted meat sausage with crayfish and preparation method thereof |
| CN111820369A (en) * | 2020-07-23 | 2020-10-27 | 郑州思念食品有限公司 | Seafood and glutinous rice sausage and preparation method thereof |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
| CN115843982A (en) * | 2022-12-09 | 2023-03-28 | 北京瀚林源科技有限公司 | Baked sausage and preparation method thereof |
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Application publication date: 20130123 |