Production method of dried seafood sausage
A production method and technology for air-drying sausages, which are applied in the field of food processing, can solve the problems of being unsuitable for frequent consumption, get angry, and cause silt, and achieve the effects of rich variety, easy digestion and rich nutrition.
Inactive Publication Date: 2014-04-23
DALIAN CHUANGDA TECH TRADE MARKET
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Problems solved by technology
However, this kind of food belongs to 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
Method used
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Experimental program
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Embodiment Construction
[0014] The present invention will be further described below in conjunction with embodiment:
[0015] The production method of seafood air-dried sausage is characterized in that the following steps are used to complete:
[0016] (1) Prepare marinated meat: take beef or mutton and cut into 4-6mm cubes;
[0017] (2) Preparation of seafood meat: using seafood meat as raw material, after cleaning, selecting, dissecting, and soaking processes, the processed seafood meat is heat-treated in boiling water for 4 minutes, and left to stand; acid treatment: when the concentration of hydrochloric acid is 3-4‰, acid treatment for 2 hours at room temperature; alkali treatment: alkali treatment for 2 hours at a sodium hydroxide concentration of 4‰, and room temperature; lye discharge: rinse with running water;
[0018] (3) Preparation of marinating ingredients: grind 1-2 parts by weight of Chinese prickly ash, add 100-200 parts by weight of 60° white wine, 100-150 parts by weight of refined...
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The invention discloses a production method of a dried seafood sausage and belongs to the technical field of food processing. The production method comprises the following steps: (1) preparing cured meat: taking beef or mutton, and slicing the beef or mutton to be square blocks; (2) preparing seafood meat; (3) preparing a cured addition material; (4) curing: adding the cured addition material and seafood meat on the beef or mutton blocks, uniformly stirring, curing for 30-40 minutes, wherein the weight ratio of the beef or mutton blocks, and the seafood meat and the cured addition material is 10:5: 2; (5) performing air drying and steaming treatment: feeding the cured beef or mutton blocks into sheep casing, hanging in an air drying house with the temperature of 2-5 DEG C to perform air drying for 2-4 days, and naturally cooling after steaming for 25-35 minutes by using a steam kettle to prepare the dried seafood sausage. The seafood auxiliary material is added into the dried beef or mutton sausage, so that the taste and nutrition of the dried sausage are improved.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of dried seafood sausage. Background technique [0002] Seafood, also known as seafood, refers to dishes made from marine animals, including fish, shrimp, and shellfish. Although marine organisms such as kelp are often cooked as food, seafood is mainly cooked for animals. In a narrow sense, only fresh seafood can be called seafood. 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 c...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/325A23L13/60A23L13/40A23L13/70A23L17/00
CPCA23L13/70A23L13/428A23L13/65A23L17/00
Inventor 陈洋
Owner DALIAN CHUANGDA TECH TRADE MARKET