Production method for oyster sausage

A production method and technology of oyster meat, applied in the field of oyster sausage and its production, can solve the problem of no seafood sausage, and achieve the effects of lowering blood cholesterol concentration, preventing arteriosclerosis, and regulating blood sugar and blood lipid levels

Active Publication Date: 2013-12-11
TONGNAN SANXIN FORESTRY COMPREHENSIVE DEVCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the domestic market, there are seafood sausages made of fish, crab meat, and shrimp meat, but there is no seafood sausage food made of oysters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Oyster sausage, using the following raw materials, prepared according to the following weight ratio:

[0026] 100 parts of oyster meat, 9 parts of corn starch, 5 parts of soybean protein isolate, 1.5 parts of chitosan, 20 parts of ice water, 0.04 parts of sodium nitrite, 0.07 parts of compound phosphate, 0.04 parts of sodium erythorbate, 2.5 parts of table salt, rice wine 0.5, 1 part of cumin, 0.8 part of pepper powder, 1.5 parts of white sugar, 0.3 part of pepper powder.

[0027] Specific production method:

[0028] The first step is to remove the fishy smell: put the oyster meat into the cooking wine according to the ratio of raw materials. The amount of oysters added is about 1 / 5 of the amount of cooking wine. Soak for 8 minutes, remove and drain.

[0029] The second step of cooking: heat the brine with a concentration of 20% to 60-70°C, put in the drained oysters and cook for 7 minutes, then remove them and soak them in 8-10°C ice water for 5 seconds, remove and dr...

Embodiment 2

[0038] Oyster sausage, using the following raw materials, prepared according to the following weight ratio:

[0039] 80 parts of oyster meat, 7 parts of corn starch, 4 parts of soybean protein isolate, 1 part of chitosan, 18 parts of ice water, 0.03 parts of sodium nitrite, 0.05 parts of compound phosphate, 0.03 parts of sodium erythorbate, 2 parts of table salt, 0.5 parts of rice wine , cumin 0.8, pepper powder 0.6, sugar 1.5, pepper 0.3.

[0040] The first step is to remove the fishy smell: put the oyster meat into the cooking wine according to the ratio of raw materials, and the amount of oysters added is about 1 / 5 of the amount of cooking wine, soak for 7 minutes, remove and drain.

[0041] The second step of cooking: heat the brine with a concentration of 20% to 60-70°C, put in the drained oysters and cook for 7 minutes, then remove them and soak them in 8-10°C ice water for 5 seconds, remove and drain.

[0042] The third step is minced: put the drained oyster meat into ...

Embodiment 3

[0050] Oyster sausage, using the following raw materials, prepared according to the following weight ratio:

[0051] 60 parts of oyster meat, 6 parts of corn starch, 4 parts of soybean protein isolate, 1 part of chitosan, 15 parts of ice water, 0.02 parts of sodium nitrite, 0.05 parts of compound phosphate, 0.03 parts of sodium erythorbate, 1.5 parts of table salt, rice wine 0.4, 0.8 parts of cumin, 0.6 parts of pepper powder, 1 part of white sugar, and 0.3 parts of pepper powder.

[0052] Specific production method:

[0053] The first step is to remove the fishy smell: put the oyster meat into the cooking wine according to the ratio of raw materials. The amount of oysters added is about 1 / 5 of the amount of cooking wine. Soak for 6 minutes, remove and drain.

[0054]The second step of cooking: heat the brine with a concentration of 20% to 60-70°C, put in the drained oysters and cook for 6 minutes, then remove them and soak them in 8-10°C ice water for 5 seconds, remove and d...

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PUM

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Abstract

The invention provides a seafood sausage food, the seafood sausage is prepared from oysters serving as the main raw material and other auxiliary materials added. The invention also discloses a production method for an oyster sausage, the production method comprises the following steps of: removing fishy smell, boiling, mincing, blending, salting, chopping and mixing, performing sausage packing, sterilizing, cooling and the like. The oyster sausage provided by the invention is a food with strong seafood relish, rich nutrition, higher quality and nutrition value.

Description

technical field [0001] The invention relates to the technical field of seafood sausage processing, in particular to an oyster sausage and a production method thereof. Background technique [0002] Oysters are the best food for calcium supplementation. They are rich in phosphorus. Because calcium needs the help of phosphorus when absorbed by the body, it is beneficial to the absorption of calcium. Oysters also contain vitamin B12, which is lacking in general foods. The diamond element in oyster is an indispensable substance to prevent pernicious anemia, so oyster has the function of activating hematopoietic function; there are many kinds of excellent amino acids in the protein contained in oyster, these amino acids have detoxification effect, can remove toxic substances in the body, Among them, taurine has the effect of lowering blood cholesterol concentration, so it can prevent arteriosclerosis. [0003] At present, on the domestic market, there are seafood sausages made fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L1/09A23L33/125
Inventor 周杰
Owner TONGNAN SANXIN FORESTRY COMPREHENSIVE DEVCO
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