Quail egg and squid meat containing ham sausage with beauty maintaining function and preparation method of quail egg and squid meat containing ham sausage

Abstract

The invention discloses quail egg and squid meat containing ham sausage with a beauty maintaining function and a preparation method of the quail egg and squid meat containing ham sausage. The quail egg and squid meat containing ham sausage is prepared from raw materials in parts by weight as follows: 2-3 parts of a quail egg liquid, 1-2 parts of agaric powder, 1-2 parts of fresh corn, 3-4 parts of strawberry juice, 0.5-1 part of chicken's gizzard-membrane, 0.5-1 part of ginseng leaves, 0.5-1 part of oat, 100-110 parts of squid meat, 120-130 parts of minced cod, 15-20 parts of chopped onions, 30-35 parts of onion juice, an appropriate quantity of grape seed extracts, an appropriate quantity of NaHCO3 solutions, an appropriate amount of protein sausage and an appropriate amount of water. The prepared powder tastes smooth; squid is put in the NaHCO3 solutions to be soaked, the acerb taste of the squid can be removed, the chopped onions and the onion juice are added, the mixture is uniformly stirred, the onion juice can completely remove the fishy smell of the squid, the chopped onions can improve the taste of the ham sausage, the taste of the ham sausage is more delicious, the ham sausage is finally cooked with various traditional Chinese medicines, and accordingly, the ham sausage can well reduce cholesterol and improve the health care function of blood circulation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quail egg beautifying squid ham sausage 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-value utilization of squid...

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