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Marine product particle containing seafood sausage and preparation method thereof

A technology for seafood and seafood sausage, which is applied in the field of food processing, can solve the problems of nutrition and taste that need to be improved, and achieve the effect of crisp and tender taste, rich nutrition and rich taste requirements.

Inactive Publication Date: 2016-06-15
烟台大宸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing seafood sausages are usually prepared by beating seafood into pulp, then mixing with other seasonings such as starch, and filling them into shapes. Their nutrition and taste need to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of seafood sausage containing seafood granule, its component counts in parts by weight: salmon meat 35g, salmon granule 35g, egg white powder 1g, tapioca starch 10g, carrageenan 0.1g, baking soda aqueous solution 0.05g (baking soda and The weight ratio of water is 1:1), salmon meat extract 0.1g, oil 1g, salt 0.5g, white sugar 1g, soybean protein isolate 1g, monosodium glutamate 0.1g, sodium diacetate 0.05g and water 15g.

[0024] The preparation method of the above-mentioned seafood sausage containing seafood particles comprises the following steps:

[0025] (1) Seafood processing: Under the condition of below 10°C, the salmon is processed into a semi-finished product with skin, bone, viscera and fishy removed, and 35g of the semi-finished product is cut into 0.2cm diced meat particles;

[0026] (2) Raw material preparation: Prepare 1g egg white powder, 10g tapioca starch, 0.1g carrageenan, 0.05g baking soda aqueous solution, 0.1g salmon meat extract, 1g oil, 0.5...

Embodiment 2

[0032] A kind of seafood sausage containing seafood granule, its component counts in parts by weight: squid meat 40g, squid granule 40g, egg white powder 5g, tapioca starch 10g, carrageenan 0.5g, baking soda aqueous solution 0.1g (baking soda and The weight ratio of water is 1:1), squid meat extract 0.01g, oil 8g, salt 1.5g, white sugar 5g, soybean protein isolate 3g, monosodium glutamate 0.5g, sodium diacetate 0.3g and water 20g.

[0033] The preparation method of the above-mentioned seafood sausage containing seafood particles comprises the following steps:

[0034] (1) Seafood processing: under 10°C, the squid is processed into a semi-finished product that has been peeled, boned, gutted, and fishy removed, and 40 g of the semi-finished product is cut into diced meat particles of 0.4 cm;

[0035] (2) Raw material preparation: Prepare egg white powder 5g, tapioca starch 10g, carrageenan 0.5g, baking soda aqueous solution 0.1g, squid meat extract 0.01g, oil 8g, salt 1.5g, suga...

Embodiment 3

[0041] A seafood sausage containing seafood granules, the components of which are calculated in parts by weight: 35 g of mackerel meat, 35 g of mackerel granules, 3 g of egg white powder, 5 g of cassava starch, 0.3 g of carrageenan, and 0.1 g of baking soda aqueous solution (baking soda The weight ratio to water is 1:1), mackerel meat extract 0.05g, oil 5g, salt 1.0g, white sugar 3g, soybean protein isolate 2g, monosodium glutamate 0.5g, compound preservative 0.2g and water 15g.

[0042] The preparation method of the above-mentioned seafood sausage containing seafood particles comprises the following steps:

[0043] (1) Seafood processing: Under the condition of below 10°C, the seafood is processed into a semi-finished product that has been peeled, boned, gutted, and fishy removed, and 35g of the semi-finished product is cut into 0.2cm diced meat particles;

[0044] (2) Raw material preparation: prepare egg white powder 3g, tapioca starch 5g, carrageenan 0.3g, baking soda aque...

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PUM

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Abstract

The present invention belongs to the field of food processing and more particularly to a marine product particle containing seafood sausage and a preparation method thereof. The marine product particles, egg white powder, tapioca starch, carrageenan, sodium bicarbonate solution, seafood extract, oil, edible salt, white sugar, soybean isolated proteins, monosodium glutamate, sodium diacetate and water are mixed according to a ratio, the mixture is chopped and blended, and the blended mixture is subjected to vacuum mixing, filling and sterilization to obtain the seafood sausage containing particles. The marine product particles are used to be mixed with other raw materials to be filled into the sausage. The preparation method keeps the nutrients of the marine products, and at the same time, the prepared seafood sausage is unique in flavor, rich in nutrition, crisp and tender in mouthfeel, and easy for storage, and can better enrich people's needs for mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seafood sausage containing seafood particles and a preparation method thereof. Background technique [0002] Sausage is a meat product that is very popular among the people. The main ingredients of sausages currently on the market are chicken, pork or beef, and there are few sausage products based on seafood. Existing seafood sausages are usually prepared by beating seafood into pulp, then mixing with other seasonings such as starch, filling and molding, and its nutrition and mouthfeel all need to be improved. Therefore, researching and developing a kind of seafood sausage with high nutritional value and good taste will have huge market potential. Contents of the invention [0003] The present invention aims at the deficiencies in the above-mentioned prior art, and provides a seafood sausage containing seafood particles with improved nutritional structure and cris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23L17/20
Inventor 唐功正
Owner 烟台大宸食品有限公司