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Seaweed squid sausage and processing method thereof

A processing method and seaweed technology, applied in the field of food processing, can solve the problems of inability to sense the existence of fish, without any treatment, and people's health effects, and achieve the effect of ensuring good color and taste, good taste and taste, and maintaining no loss.

Active Publication Date: 2013-05-01
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Chinese patent application publication number: CN101711569A, application publication date 2010.05.26, discloses a kelp fish sausage and its preparation method. Although kelp is added to the sausage, the casing of the sausage has not undergone any treatment and has strong toughness. The casing is not easy to chew, and the fish in the sausage is made of minced fish, which has not been deodorized and has a strong fishy smell. People can't feel the existence of fish when eating, and the taste is no different from sausages made by traditional crafts. , in addition, the color of the sausage is poor
[0008] In addition, the Chinese patent publication date on November 16, 2005, publication number CN1695498A, discloses a preparation method of seaweed enema, its shortcoming, this method adds sodium nitrite in the production process of enema, although sodium nitrite It can make the enema show a good color, but sodium nitrite is a strong carcinogen, and long-term use will have an impact on people's health. Similarly, the casing of the enema has not undergone any treatment, and it has strong toughness, and the casing is not easy to chew when eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Preparation of seaweed powder: Wash and chop the seaweed and pass it through a 40-mesh sieve to obtain seaweed powder. Seaweed is selected from kelp.

[0043] (2) Preparation of minced pork: Wash and drain pork with a fat-to-lean weight ratio of 1:4 in water at 50°C, then twist it into minced pork.

[0044] (3) Preparation of squid meat: the preparation of squid meat includes the following steps:

[0045] (1) Tenderization: Immerse the washed squid meat in the tenderizing solution, and treat it with an ultrasonic wave with a frequency of 35KHz and a power of 600W for 20 minutes, then take it out and drain it. The tenderizing solution is sodium chloride, sodium carbonate, and sodium bicarbonate , the mixed aqueous solution of sodium tripolyphosphate and sodium hexametaphosphate, and the tenderizing solution ratio is shown in Table 1.

[0046] (2) Rinsing: Cut the tenderized squid meat into squid strips with a width of 2 cm, and rinse the squid strips in 1% citric ac...

Embodiment 2

[0055] (1) Preparation of seaweed powder: Wash and chop the seaweed and pass it through a 100-mesh sieve to obtain seaweed powder. The seaweed is selected from seaweed, wakame and sea cabbage.

[0056] (2) Preparation of minced pork: Wash and drain pork with a fat-to-lean weight ratio of 1:6 in water at 40°C, and then twist it into minced pork.

[0057] (3) Preparation of squid meat: the preparation of squid meat includes the following steps:

[0058] (1) Tenderization: Immerse the washed squid meat in a tenderizing solution, and use an ultrasonic wave with a frequency of 55KHz and a power of 400W for 40 minutes, then take it out and drain it. The tenderizing solution is sodium chloride, sodium carbonate, and sodium bicarbonate , the mixed aqueous solution of sodium tripolyphosphate and sodium hexametaphosphate, and the tenderizing solution ratio is shown in Table 1.

[0059] (2) Rinsing: cut the tenderized squid meat into squid strips with a width of 3 cm, and rinse the squi...

Embodiment 3

[0068] (1) Preparation of seaweed powder: Wash and chop the seaweed and pass it through a 200-mesh sieve to obtain seaweed powder. The seaweed is selected from wakame and sea cabbage.

[0069] (2) Preparation of minced pork: Wash and drain pork with a fat-to-lean mass ratio of 1:5 in water at 30°C, then twist it into minced pork.

[0070] (3) Preparation of squid meat: the preparation of squid meat includes the following steps:

[0071] (1) Tenderization: Immerse the washed squid meat in the tenderizing solution, and treat it with an ultrasonic wave with a frequency of 25KHz and a power of 800W for 30 minutes, then take it out and drain it. The tenderizing solution is sodium chloride, sodium carbonate, and sodium bicarbonate , the mixed aqueous solution of sodium tripolyphosphate and sodium hexametaphosphate, and the tenderizing solution ratio is shown in Table 1.

[0072]

[0073] (2) Rinsing: Cut the tenderized squid meat into squid strips with a width of 1 cm, and rinse t...

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Abstract

The present invention discloses a seaweed squid sausage, which is characterized in that the seaweed squid sausage is prepared from the following raw materials, by mass, 60-70% of a main material, 20-30% of an auxiliary material, 5-10% of a seasoning, and 1-5% of an additive. The seaweed squid sausage has characteristics of reasonable compatibility, balanced nutrition, green health, good color and good taste. The invention further discloses a seaweed squid sausage processing method, which mainly comprises the following steps: (1) preparing seaweed powder, (2) preparing minced pork, (3) preparing small squid blocks, (4) mixing materials and flavoring, (5) filling, (6) embrittling, (7) baking and cooking, and (8) packaging and sterilizing. The method has the simple processing process, wherein a color and a taste of the seaweed squid sausage can be ensured, and it can be further ensured that original nutrients are not lost.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing, and in particular relates to a seaweed squid sausage and a processing method thereof. [0003] Background technique [0004] The sausages currently on the market are generally produced directly from pork, beef, mutton or poultry meat and other meat mixed with starch, with poor taste, single taste and nutritional components, high fat content, cholesterol content and calories. With the improvement of the level, people now advocate the diet concept of balanced nutrition, green health, and unique taste. The traditional sausage produced only from meat and starch can no longer meet the needs of consumers. [0005] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. The food products after deep processing of squid circulating in the market mainly include dried squid, squid slices, shredded squid, squid ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/337A23L1/317A23L1/314A23L1/30A23L1/302A23L13/40A23L13/60A23L17/50A23L17/60A23L33/15
Inventor 付万冬廖妙飞杨会成钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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