Sausage with scallops

A technology for scallops and sausages, applied in application, food preparation, food science and other directions, can solve problems not seen in the food industry, and achieve the effects of less loss of nutrients, delicious taste and high freshness.

Inactive Publication Date: 2013-02-13
SHENYANG XINDA INFORMATION SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the basic schemes for processing and storing aquatic products are nothing more than salt-drying or light-drying, qui...

Method used

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Examples

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Embodiment Construction

[0006] The present invention will be further described below in conjunction with embodiment:

[0007] The weight percent components of the scallop sausage formula are: lean pork 40-45%, pork fat 20-30%, scallop material 10-15%, starch 1-4%, refined salt 2-4%, liquor 1- 3%, sugar 2-4%, monosodium glutamate 1-4%, and the rest is water; the raw materials are mixed, stirred, enema, and cooked to make the finished product. The scallop material is processed minced scallop meat; the processing technology is to take out the meat column of the scallop and rinse it with running water; put the rest in water and soak for 10-20 minutes, and let it stand to normal temperature , as a soup; the weight percentage of the processed scallop meat column is 60%-70%, and the weight percentage of the soup is 30%-40%, mixed and heated according to the proportion, and then dried and pulverized.

[0008] The cleaned fresh scallops and their meat pillars are crushed and processed into sausage material, ...

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PUM

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Abstract

The invention relates to a sausage with scallops, which belongs to the food processing field. According to the prescription, the sausage with scallops comprises the following ingredients in percentage by weight: 40-45% of lean meat, 20-30% of fat meat, 10-15% of scallop material, 1-4% of starch, 2-4% of refined salt, 1-3% of white spirit, 2-4% of white sugar, 1-4% of monosodium glutamate and the balance of water. The materials are mixed, stirred, filled into a small intestine and then cooked to form the finished product. Fresh scallops and trabeculae carneae of the scallops are washed and then crushed and processed into the sausage material, so that thefresh-keeping degree is high, the nutrient loss is little, and the taste is delicious; and the finished product can be obtained without any additive.

Description

technical field [0001] The invention relates to scallop sausage, which belongs to the field of food processing. Background technique [0002] Scallops are one of the sea treasures and are the raw materials for making "dried scallops". There are not only scallops that grow naturally in the sea, but also more and more artificially cultivated scallops. The more we produce, the more we need to solve the problem of central processing and storage. At present, the basic plans for the processing and storage of aquatic products are nothing more than salt-drying or light-drying, quick-freezing and refrigerating, and canning, but the use of scallops as ingredients for sausages has not been seen in the food industry. The formula released by the invention changes the quality and taste of sausages, and caters to the needs of new tastes and new tastes of the masses. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 刘涛
Owner SHENYANG XINDA INFORMATION SCI & TECH
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