Minced fillet dried sausage

A technology for air-drying sausage and surimi, applied in application, food preparation, food science and other directions, can solve the problems of getting angry, silt, not suitable for regular consumption, etc., and achieve the effect of easy digestion, rich variety and rich nutrition

Inactive Publication Date: 2014-04-23
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of food belongs to processed meat food, which will have a certain impact on the hum

Method used

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Comparison scheme
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Embodiment Construction

[0012] The present invention will be further described below in conjunction with embodiment:

[0013] An air-dried surimi sausage is characterized in that it is completed by the following steps:

[0014] (1) Prepare marinated meat: take beef or mutton and cut into 4-6mm cubes;

[0015] (2) Preparation of surimi: use fish meat as raw material, after cleaning and selection, then mince the fish meat, mix ingredients, crush it, and become viscous raw surimi, boil, dehydrate and cool after setting; after the fish meat is minced It is extruded from a small hole with a diameter of 3.5-5 mm and separated from the skin and bone; the skin and bone taken for the first time are taken again 1 or 2 times; the raw surimi is mixed with starch and shaped; the raw surimi is prepared in NaHCO 3 Rinse with NaCl alkaline brine and adjust the pH to 6.5-7.5, boil for 10-20 minutes, cut into 1-2mm cubes;

[0016] (3) Preparation of marinating ingredients: grind 1-2 parts by weight of Chinese prickl...

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PUM

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Abstract

The invention discloses a minced fillet dried sausage, and belongs to the technical field of food processing. The minced fillet dried sausage is finished by the following steps: (1) preparing pickled meat, namely, cutting beef or mutton into square blocks of 4-6mm; (2) preparing minced fillet, namely, with fish as a raw material, cleaning, choosing and rubbing the fish to form sticky raw minced fillet in manners of burdening and blending, and poaching, dewatering, and cooling after shaping; (3) preparing pickled added substances, namely, grinding 1-2 parts by weight of pepper into powder, adding 100-200 parts by weight of 60-degree white spirit, 100-150 parts by weight of refined salt, 200-300 parts by weight of white sugar and 10-15 parts by weight of sesame oil, and fully and evenly mixing to prepare the pickled added substance; (4) pickling; and (5) airing, and steaming. The dried sausage is a good food in winter, the variety of the dried sausage is expanded by adding the fish auxiliary material, the variety of the food is enriched, and carrying and storing are facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an air-dried surimi sausage. Background technique [0002] Air-dried sausage is a kind of traditional meat food, which is made by marinating meat strips, pouring them into sheep casings for air-drying, and then steaming them in a steamer. The main ingredients used in the pickling process are condiments, generally including cinnamon, pepper, koji wine, refined salt, sugar, and soy sauce. Air-dried sausage has the characteristics of delicious taste and convenient consumption, so it is very popular among people. However, this kind of food is processed meat food, which will have a certain impact on the human body after eating, such as easy to get angry and silt, so it is not suitable for regular consumption. Contents of the invention [0003] In view of the above technical problems, the purpose of the present invention is to provide a dried surimi sausage, which uses fish...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/326A23L1/318A23L1/311A23L13/60A23L13/10A23L13/70A23L17/10
CPCA23L13/70A23L13/428A23L13/65A23L17/10A23V2002/00
Inventor 陈洋
Owner DALIAN CHUANGDA TECH TRADE MARKET
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