Spinach and squid ham sausages capable of stopping bleeding and nourishing blood and preparation method of spinach and squid ham sausages

Abstract

The invention discloses spinach and squid ham sausages capable of stopping bleeding and nourishing blood and a preparation method of the spinach and squid ham sausages. The spinach and squid ham sausages are prepared from the following raw materials in parts by weight: 2-3 parts of carrot sprout powder, 2-3 parts of white funguses, 5-6 parts of Chinese flowering quince juice, 1-2 parts of spinach, 0.5-1 part of peas, 0.5-1 part of cherokee rose fruits, 0.5-1 part of villous amomum fruits, 100-110 parts of squid meat, 120-130 parts of minced cod meat, 15-20 parts of onion fragments, 30-35 parts of onion juice, an appropriate quantity of grape seed extracts, a NaHCO3 solution, table salt, protein sausages and water. According to the spinach and squid ham sausages and the preparation method thereof disclosed by the invention, the onion fragments can promote the mouth feel of the ham sausages, and the taste of the ham sausages is more delicious; the grape seed extracts are added, so that the growth of bacteria in the storage process can be effectively restrained, and the quality guarantee period of the ham sausages can be prolonged; the collocation of Nisin and sodium lactate is adopted, and besides, sausages processed through pressure maintaining are combined, so that under the condition that the color of the ham sausages is not influenced, the water retention property, the hardness and the chewiness of the ham sausages are notably improved, and the storage time of the ham sausages is effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a squid ham sausage with spinach for hemostasis and nourishment 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...

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