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Seafood sausage production method

A production method, the technology of seafood sausage, which is applied in the field of food processing, can solve the problems of greasy taste, difficult to clean, fatty seafood sausage, etc., and achieve the effect of light fishy smell and good taste

Inactive Publication Date: 2015-08-19
ANHUI WINS ONE MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing seafood sausage casings generally choose pig casings, which do not undergo oil removal treatment. The seafood sausages produced are very fatty, which is not conducive to health, and the taste is also relatively greasy. After cooking, it is the main reason for the very fishy smell, and When cleaning the casing, it is only washed with water, and there are often a lot of debris on the inner and outer surfaces of the casing, especially when it is relatively greasy and slippery, it is difficult to clean it. Facilitate removal

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0012] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0013] A method for making seafood sausage, which includes dicing meat, mixing with auxiliary materials, filling pig casings, cleaning, piercing and venting, drying, hanging, and packaging; the auxiliary materials include one or more of shrimp skin and sea rice. Seeds and seasonings; pig casings should be opened, cleaned and degreased before filling. When cleaning pig casings, rub the flour and white vinegar repeatedly on the large intestines, and then rinse the flour and vinegar with warm water.

[0014] Flour can be replaced by cornflour or sweet potato powder.

[0015] Prick holes to exhaust air, and in winter, the temperature of the filled casings should be properly raised to 40°C.

[0016] Shrimp skin and sea rice accounted for 4‰~6‰ of the ...

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PUM

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Abstract

The invention discloses a seafood sausage production method and relates to the technical field of food processing methods. The method is characterized by comprising diced meat cutting, mixing with accessories uniformly, hog casing filling, cleaning, puncturing exhaust, drying, airing and packaging. One or more of dried small shrimps and dried shrimps and seasoners are included in the accessories. The hog casings are needed to be opened before filling and are cleaned and subjected to de-oiling treatment, and flour and white vinegar are used for rubbing the hog casings repeatedly during cleaning and are rinsed through warm clear water. The seafood sausages taste good and are clean, healthy and greaseless and light in fishy smell.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a method for preparing seafood sausages. Background technique: [0002] Seafood sausage is a compound seafood-flavored product prepared by using livestock, poultry meat, surimi, etc. as the main raw materials to make the embryo body, and granulating fresh dried sea rice. The mouthfeel also has the special bite of dried sea rice, fresh and fragrant dry firewood; it is supplemented by fresh and elegant seafood charm; making the product unique. Existing seafood sausage casings generally choose pig casings, which do not undergo oil removal treatment. The seafood sausages produced are very fatty, which is not conducive to health, and the taste is also relatively greasy. After cooking, it is the main reason for the very fishy smell, and When cleaning the casing, it is only washed with water, and there are often a lot of debris on the inner and outer surfaces of the ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/33A23L13/60A23L17/40
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD