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Oyster mushroom channel-soothing collateral-activating squid ham sausage and preparation method

A technology of entangled squid ham sausage and activating squid ham, which is applied in the field of oyster mushroom Shujing activating squid ham sausage and its preparation, can solve the problem of unsatisfactory water holding capacity, hardness and chewiness of ham sausage, affect the taste of ham sausage, and not taste delicious enough, etc. problem, to achieve the effect of clearing the liver and improving eyesight, inhibiting the growth of bacteria, and making the taste better and more delicious

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 not delicious enough, and has a single taste and function. The ham sausage produced has water holding capacity, hardness and chewiness. Not ideal and short shelf life

Method used

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Embodiment Construction

[0013] A squid ham sausage with oyster mushroom soothing meridians and activating collaterals is made from the following raw materials in parts by weight: 0.2 pumpkin seed oil, 1 flour, 6 pickled white radish juice, 2 oyster mushrooms, 3 dragon fruit, 0.5 cassia seed, 0.5 liter privet fruit, Shayuanzi 0.5, squid meat 100, cod mince 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, soybean protein, flaxseed gum , Nisin, Sodium Lactate, Egg Whites and Water.

[0014] The preparation method of the squid ham sausage with mushrooms soothing meridians and activating collaterals comprises the following steps: (1) chopping dragon fruit and oyster mushrooms, putting them into pickled white radish juice, beating them into a slurry, and spray-drying them to obtain powder, mixing the powder with Mix the flour into the hot pumpkin seed oil and stir-fry for 18 ...

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PUM

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Abstract

The present invention discloses an oyster mushroom channel-soothing collateral-activating squid ham sausage and a preparation method, the oyster mushroom channel-soothing collateral-activating squid ham sausage comprises the following raw materials in parts by weight: 0.2-0.3 part of pumpkin seed oil, 1-2 parts of flour, 6-7 parts of pickled white radish juice, 2-3 parts of oyster mushroom, 3-4 parts of dragon fruit, 0.5-1 part of semen cassiae, 0.5-1 part of fructus ligustri lucidi, 0.5-1 part of flatstem milkvetch seed, 100-110 parts of squid meat, 120-130 parts of pollock surimi, 15-20 parts of onion pieces, 30-35 parts of onion juice, and the proper amount of grape seed extract, NaHCO3 solution, table salt, monosodium glutamate, spices, sesame oil, cooking wine, glutinous rice starch, soy protein, flaxseed gum, Nisin, sodium lactate, protein sausage and water. After mixing with flour for frying, the oyster mushroom channel-soothing collateral-activating squid ham sausage has more full-bodied flavor, tastes better, and is nutrient-rich and unique in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to squid ham sausage with oyster mushrooms for soothing meridians and activating collaterals 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 ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L33/10
CPCA23V2002/00
Inventor 裴文奎
Owner HEFEI YONGSHENG CULTIVATION CO LTD
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