Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seafood seafood sausage and preparation method thereof

A technology for seafood and seafood sausages, applied in food preparation, application, food science and other directions, can solve the problems of difficult to maintain the color, aroma, taste of seafood, loss of nutrients in seafood, loss of original flavor of seafood, etc. Enhance favorite, unique look, unique flavor effects

Inactive Publication Date: 2011-12-14
YANTAI DEEP GULF SEAFOOD
View PDF1 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, eating more seafood is very beneficial to health, but due to the influence of factors such as seasons, regions, and transportation, it cannot meet consumers' demand for fresh seafood, and some dried seafood is difficult to maintain the quality of seafood. Color, aroma, taste, and it is very easy to cause the loss of nutrients in seafood
However, the existing seafood sausages all need to add chicken, pork, fat and other terrestrial animal raw materials. The content of seafood is small, which not only loses the original flavor of seafood, but also has high saturated fatty acid content, which is difficult for the human body to absorb and digest.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Spicy tuna sausage

[0032] Raw material preparation:

[0033] Tuna 55kg, edible peanut oil 8kg, edible ice water 18kg, egg white powder 4kg, salt 0.9kg, collagen 0.8kg, sugar 0.5kg, carrageenan 0.5kg, monosodium glutamate 0.3kg, spices 0.1kg, sodium diacetate 0.05kg; Mycocin 0.03kg

[0034] Specific method:

[0035] Step 1: Raw material processing: After the processed tuna meat is taken out from the cold storage, first remove the outer and inner packaging, check whether there are any peculiar smells and impurities, and remove them immediately if found;

[0036] The second step: grind: grind the frozen tuna meat;

[0037] The third step: beating: beat the skeined raw materials,

[0038] The third step: beating: beat the twisted raw materials, and the order of beating is as follows:

[0039] (1) First add the twisted seafood, then add egg white powder and 2 / 3 of drinking water, and beat for 5-8 minutes;

[0040] (2) Then add salt and beat for 5-8 minutes...

Embodiment 2

[0050] Example 2: Yellow croaker intestines

[0051] Raw material preparation:

[0052]Yellow croaker 40kg, edible salad oil 1kg, edible purified water 10kg, egg white powder 2kg, salt 0.5kg, collagen 0.3kg, sugar 1kg, carrageenan 0.1kg, monosodium glutamate 0.1kg, spices 0.01kg, sodium diacetate 0.02kg, lactic acid Streptococcus 0.01kg;

[0053] Specific method:

[0054] Step 1: Raw material processing: After the processed yellow croaker meat is taken out from the cold storage, first remove the outer and inner packaging, check for any peculiar smell and impurities, and remove them immediately if found;

[0055] The second step: mincing: mincing the frozen yellow croaker meat;

[0056] The third step: beating: beat the skeined raw materials,

[0057] The third step: beating: beat the twisted raw materials, and the order of beating is as follows:

[0058] (1) First add the twisted seafood, then add egg white powder and 2 / 3 of drinking water, and beat for 5-8 minutes;

[0...

Embodiment 3

[0069] Example 3 Squid / sea cucumber sausage

[0070] Raw material preparation:

[0071] Squid 80kg, sea cucumber 5kg, edible peanut oil 12kg, edible ice water 30kg, egg white powder 6kg, salt 1.6kg, collagen 1.2kg, sugar 6kg, carrageenan 0.8kg, monosodium glutamate 0.5kg, onion 3.5kg, sodium diacetate 0.1kg, Nisin 0.05kg;

[0072] Specific method:

[0073] Step 1: Raw material processing: After the squid meat and sea cucumber are taken out of the cold storage, first remove the outer and inner packaging, check for any peculiar smell and impurities, and remove them immediately if found;

[0074] The second step: twisting: twisting the frozen squid meat and sea cucumber;

[0075] The third step: beating: beat the skeined raw materials,

[0076] The third step: beating: beat the twisted raw materials, and the order of beating is as follows:

[0077] (1) First add the twisted seafood, then add egg white powder and 2 / 3 of drinking water, and beat for 5-8 minutes;

[0078] (2) ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a seafood sausage of seafood and a preparation method thereof, which is characterized in that it contains the following raw materials, which are processed, twisted, crushed, filled, sterilized, soaked and packaged according to the following weight ratios simultaneously. Preparation: seafood 40-85, edible water 10-30, edible vegetable oil 1-12, chicken protein powder 2-6, salt 0.5-1.6, collagen 0.3-1.2, monosodium glutamate 0.1-0.5, carrageenan 0.1-0.8, diacetic acid Sodium 0.02-0.10, nisin 0.01-0.05, the present invention is made of seafood as the main raw material, which is rich in nutrition, balanced, rich in seafood flavor, unique in flavor, increases appetite, stable in quality, has no harm to health, and satisfies Consumer demand for seafood. At the same time, the product is vacuum-packed, which not only has a unique appearance and is ready to eat after opening the bag, but also plays an important role in anti-oxidation and prolonging the shelf life.

Description

Technical field: [0001] The present invention relates to a seafood sausage made from seafood and a production method thereof, in particular to a seafood sausage made from seafood (tuna, oyster, squid, salmon, shrimp, sea cucumber, abalone, yellow croaker, hairtail, fish roe, cod, miscellaneous fish, etc.) ) as the main raw material of seafood seafood sausage and a preparation method thereof. Background technique: [0002] At present, ham sausages produced with meat (chicken, pork, mutton, beef, etc.) , foot-and-mouth disease, etc., and nitrite is added at the same time. Nitrite is carcinogenic, and various flavors are added at the same time, which is very harmful to people's health. Marine organisms are not only natural, but also delicious and nutritious. Seafood is rich in protein, fat, vitamins, and inorganic salts necessary for human health. More importantly, fish and shellfish also contain DHA (docosahexaenoic acid) that can be directly and completely absorbed by the h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L1/305A23L17/10
Inventor 李建华李中华吴祥发葛世前
Owner YANTAI DEEP GULF SEAFOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com