Cuttlefish sausage and preparation method thereof

A production method and technology of cuttlefish, applied in food preparation, application, food science, etc., can solve problems such as single appearance, reasonable matching of sausages or unattainable appearance, etc., and achieve the effect of novel appearance, rich cuttlefish flavor and delicious taste

Inactive Publication Date: 2014-05-14
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most sausages in China basically do not contain squid and cartil...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Cuttlefish sausage is made from the following raw materials in parts by weight: 60 parts of fish meat, 9 parts of cartilage granules, 7 parts of squid granules, 9 parts of water, 8.6 parts of starch, 2 parts of salt, 0.06 parts of phosphate, 3 parts of sugar, 1.2 parts of monosodium glutamate, 0.08 parts of scallop powder and 0.06 parts of fish essence.

[0019] The preparation method of above-mentioned cuttlefish sausage comprises the following steps:

[0020] (1) Ingredients chopped and mixed:

[0021] Weigh the above-mentioned raw materials by weight respectively, thaw the fish meat until the center temperature is at ±2°C, start the chopping machine, first chop the thawed fish meat at 1700-1900 rpm until it becomes slightly sticky, and then add phosphate with 1700- Chop at 1900 rpm for 1 minute to make it sticky, then add the weighed salt, chop at 1700-1900 rpm for 2-3 circles, then increase the speed to 3400-3800 rpm, chop for 2 minutes until it is fine and uniform...

Embodiment 2

[0035] Cuttlefish sausage is made of the following raw materials in parts by weight: 62 parts of fish meat, 8 parts of cartilage granules, 6.8 parts of squid granules, 8 parts of water, 8 parts of starch, 2 parts of salt, 0.05 parts of phosphate, 4 parts of sugar, 1 part of monosodium glutamate, 0.1 part of scallop powder, 0.05 part of fish essence.

[0036] The preparation method of above-mentioned cuttlefish sausage comprises the following steps:

[0037] (1) Preparation of squid and cartilage particles:

[0038] After the squid is thawed to remove impurities and foreign objects, clean it, drain the water, and then pour the cleaned squid meat, salt, and phosphate into the chopping machine evenly, and then start the chopping machine to chop at 1700-1900 rpm to grow 2 -3cm-sized squid pieces, put them in a constant temperature room at 0-4°C for 8 hours for later use;

[0039] After the cartilage is cleaned, remove the chicken attached to the cartilage, control the dry water ...

Embodiment 3

[0055] Cuttlefish sausage is made from the following raw materials in parts by weight: 65 parts of fish meat, 9 parts of cartilage granules, 7 parts of squid granules, 9 parts of water, 9 parts of starch, 2.5 parts of salt, 0.06 parts of phosphate, 5 parts of sugar, 1.2 parts of monosodium glutamate, 0.12 parts of scallop powder, 0.06 parts of fish essence.

[0056] The preparation method of above-mentioned cuttlefish sausage comprises the following steps:

[0057] (1) Ingredients chopped and mixed:

[0058] Weigh the above-mentioned raw materials by weight respectively, thaw the fish meat until the center temperature is at ±2°C, start the chopping machine, first chop the thawed fish meat at 1700-1900 rpm until it becomes slightly sticky, and then add phosphate with 1700- Chop at 1900 rpm for 1 minute to make it sticky, then add the weighed salt, chop at 1700-1900 rpm for 2-3 circles, then increase the speed to 3400-3800 rpm, chop for 2 minutes until it is fine and uniform, a...

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PUM

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Abstract

The invention discloses a cuttlefish sausage and a preparation method thereof. The cuttlefish sausage is prepared from the following raw materials in parts by weight: 60-65 parts of fish flesh, 7-9 parts of cartilage particles, 6-7 parts of squid particles, 7-9 parts of water, 7-9 parts of starch, 1.5-2.5 parts of salt, 0.04-0.06 part of phosphate, 3-5 parts of sugar, 0.8-1.2 parts of monosodium glutamate, 0.08-0.12 part of scallop powder and 0.04-0.06 part of fish essence. The cuttlefish sausage has the beneficial effects that the product is novel in appearance, looks full and lovely, contains rich proteins, essential amino-acid for a human body, unsaturated fatty acid and taurine, and is rich in various nutrient elements needed by the human body such as calcium, iron, copper and zinc; the sausage is full in overall structure and good in meat texture, and tastes good; the sausage, to which the squid particles and the cartilage particles are added, is crisp, tasty and chewable. In combination with a modern novel charcoal grilling technology, the cuttlefish sausage has heavy cuttlefish flavor.

Description

technical field [0001] The invention relates to a fish sausage and a production method thereof, in particular to a cuttlefish sausage and a production method thereof. Background technique [0002] The sausage is made of supplementary meat through processes such as vacuum filling, smoking and roasting, and aseptic vacuum packaging. The main components are supplementary meat, starch, flavor and so on. At present, most sausages in China basically do not contain squid and cartilage particles, and their appearance is single. The appearance is far from being achieved. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a cuttlefish sausage that is delicious, full of meat, rich in granules, full of chewiness and rich in various vitamins required by the human body and its preparation method. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: cuttlefish sau...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/326A23L1/09A23L29/30
CPCA23L17/70A23L33/00
Inventor 张庆玉张玲段玉超
Owner SHANDONG HUIFA FOODS
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