Method for making peeled shrimp sausage

A production method and sausage technology, applied in food preparation, application, food science and other directions, can solve the problems of single nutrition and monotonous taste of meat products, and achieve the effects of protecting the cardiovascular system, increasing the effect of health care nutrition, and enriching the taste.

Inactive Publication Date: 2013-09-11
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional sausages are mainly made of pork or fish, and are made with appropriate seasonings. The disadvantages are that meat products have single nutrition and monotonous taste. With the improvement of people's living standards, sausages made by traditional crafts are increasingly unsatisfactory. the needs of the people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] (1) Ingredients

[0021] Weigh the following raw materials in parts by weight: 70 parts of lean pork, 30 parts of fat pork, 10 parts of shrimp, 6 parts of mountain dew, 4 parts of Bawang flower, 3 parts of fresh sugarcane leaf juice, 2 parts of white pepper powder, grape seed oil 2 parts, 2 parts of five-spice powder, 3 parts of rice wine, 1 part of sugar, 2 parts of salt.

[0022] (2) Seasoning marinade

[0023] Use a 10 mmΦ orifice plate to grind the lean pork, control the temperature of the twisting: the temperature of the ground pork is ≤15°C, cut the mountain dew and Bawanghua into pieces and shred the fat pork, and put the fat pork into Wash in warm water at 50°C, put the above-mentioned processed lean pork, fat pork, Bawanghua and other raw materials into the mixing pot, add an appropriate amount of water, stir well, and then grind for 8 hours for later use;

[0024] (3) Enema

[0025] Wash the casing, 300mm is a section, put the casing on the sausage enema ma...

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PUM

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Abstract

The invention discloses method for making peeled shrimp sausage, and the sausage is prepared by the following raw materials by weight: 70-80 parts of lean pork, 20-30 parts of fat pork, 5-10 parts of peeled shrimp, 5-8 parts of Petasites tatewakianus, 2-5 parts of pitaya flower, 2-5 parts of fresh sugarcane leaf juice, 1-2 parts of white pepper powder, 1-3 parts of grape seed oil, 1-3 parts of five spices powder, 2-3 parts of yellow rice wine, 1-2 parts of white sugar and 1-2 parts of salt. The peeled shrimp sausage provided by the invention overcomes the disadvantages of single nutrition and taste of traditional sausage, and increases nutrition of the sausage, and enriches taste of the sausage, and improves the economic value of the sausage.

Description

technical field [0001] The invention relates to a method for making sausages, in particular to a method for making sausages with shrimps. Background technique [0002] Traditional sausages are mainly made of pork or fish, and are made with appropriate seasonings. The disadvantages are that meat products have single nutrition and monotonous taste. With the improvement of people's living standards, sausages made by traditional crafts are increasingly unsatisfactory. the needs of the people. Contents of the invention [0003] The object of the present invention is to provide a method for making shrimp sausage, which can increase the nutrition of the sausage and enrich the taste of the sausage. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is as follows: [0005] The method for making shrimp sausage includes steps such as ingredients, seasoning, sausage enema, smoking, and air-drying. The specific steps are as follow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/33A23L1/314A23L1/30A23L1/318A23L13/40A23L13/60A23L13/70A23L17/40
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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