Squid ham sausage containing towel gourd for invigorating blood circulation and freeing the channels and preparation method thereof

A technology for promoting blood circulation and promoting blood circulation and ham sausage, which is applied to the preservation of meat/fish with chemicals, food science, etc., can solve the problems of unsatisfactory water holding capacity, hardness and chewiness of ham sausage, affecting the taste of ham sausage, and the taste is not delicious enough. , to achieve the effect of clearing the liver and improving eyesight, inhibiting the growth of bacteria, and having a better and delicious taste.

Inactive Publication Date: 2016-02-03
HEFEI YONGSHENG CULTIVATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Squid itself has a fishy smell. If it is not removed, it will affect the taste of ham sausage. In addition, making ham sausage with squid and surimi alone is n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] A kind of loofah activating blood circulation squid ham sausage, which is made of the following raw materials in parts by weight: honeysuckle tea 0.5, walnut oil 4, concentrated chicken bone soup 5, sweet potato stem 3, loofah powder 2, mulberry leaf 0.5, tangerine peel 0.5, peas 0.5 , Squid meat 100, cod surimi 120, onion pieces 15, onion juice 30, appropriate amount of grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spices, sesame oil, cooking wine, glutinous rice starch, soy protein, linseed gum, Nisin, Sodium lactate, egg white and water.

[0014] The preparation method of loofah huoxuetongjing squid ham sausage includes the following steps: (1) Put the honeysuckle tea in the concentrated chicken bone broth, heat and boil, and after soaking for 1 hour, remove the honeysuckle tea and remove the sweet potato Put the stems in the concentrated chicken bone broth and cook for 4 minutes, then remove them, then coat with loofah powder and fry them in walnut o...

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PUM

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Abstract

The invention discloses a squid ham sausage containing towel gourd for invigorating blood circulation and freeing the channels and a preparation method thereof. The squid ham sausage is prepared from the following raw materials by weight: 0.5-1 parts of honeysuckle tea, 4-5 parts of walnut oil, 5-6 parts of concentrated chicken bone soup, 3-4 parts of sweet potato stems, 2-3 parts of loofah powder, 0.5-1 parts of mulberry leaf, 0.5-1 parts of dried tangerine peel, 0.5-1 part of pea, 100-110 parts of squid meat, 120-130 parts of minced cod, 15-20 parts of onion pieces, 30-35 parts of onion juice, and a proper amount of a grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spices, sesame oil, cooking wine, glutinous rice starch, soy protein, flax seed gum, Nisin, sodium lactate, protein sausage and water. The squid soaked in NaHCO3 solution can have the sour taste removed; the added onion pieces is mixed well with onion juice, the onion juice can completely remove the smell of the squid, and onion pieces can enhance the taste of ham and make it taste better.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to squid ham sausage with luffa, blood circulation, menstrual flow and a preparation method thereof. Background technique [0002] Squid, also known as squid and squid, has high nutritional value and is a rare seafood. It is rich in a variety of amino acids necessary for the human body, and the composition of essential amino acids is close to that of whole protein. It is a nutritional and health-care type with good flavor [0003] aquatic product resources. The output of Peruvian squid is huge, but the content of NH4Cl in Peruvian squid muscle is very high, and the content of volatile base nitrogen (VBN) in Peruvian squid muscle can reach up to 2.47mg / g, which causes the taste of squid muscle to be bitter and sour. , cannot be eaten, so finding a suitable processing technology to improve the sour taste of squid and developing new squid products are the key to the high-valu...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/00A23B4/20A23L29/00
CPCA23B4/20
Inventor 裴文奎
Owner HEFEI YONGSHENG CULTIVATION CO LTD
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