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Gulfweed-cuttlefish sausages and making method thereof

A technology of sargassum and cuttlefish, which is applied in food science and other directions, can solve the problems of more loss of nutrients, limited consumer groups, and loss of water in products, and achieves low economic value, reduces residues, and improves food and economic value. Effect

Inactive Publication Date: 2016-10-26
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through the technological process of high-temperature baking or high-temperature sterilization. After high-temperature baking, the product loses moisture and has defects such as hard texture, which restricts consumers, especially the elderly and children

Method used

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  • Gulfweed-cuttlefish sausages and making method thereof
  • Gulfweed-cuttlefish sausages and making method thereof
  • Gulfweed-cuttlefish sausages and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] According to Table 1, prepare the required weight parts of each composition. Specifically, the preparation method of Sargassum cuttlefish sausage includes the following steps:

[0031] S1. Raw material pretreatment

[0032] S11. Pretreatment of cuttlefish meat: Put the cleaned cuttlefish meat into a masher and smash it, then stir the minced cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain minced cuttlefish meat for use;

[0033] S12. Pretreatment of pork: take the diced pork cut from fresh pork, put it into a meat grinder and chop it for later use;

[0034] S2. Mixing: First add the pork obtained in step S12 to the minced cuttlefish obtained in step S11 and stir for 5 minutes, then add other components except the sargasso mud and continue to stir for 3 minutes, and finally add the sargasso mud and stir for 5 minutes. Proceed in the same direction to get the semi-finished sargassum cuttlefish sausage;

[0035] S3. Enema molding and cooking...

Embodiment 2～6

[0038] The difference between Examples 2 to 6 and Example 1 is that the required parts by weight of the components are prepared according to the distribution ratio of each group specified in Table 1, and the other conditions are the same. The sensory evaluation results are shown in Table 3.

Embodiment 7

[0040] Different from Example 1, the Sargassum cuttlefish sausage was prepared as follows:

[0041] S1. Raw material pretreatment

[0042] S11. Pretreatment of cuttlefish meat: Put the cleaned cuttlefish meat into a masher and smash it, then stir the minced cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain minced cuttlefish meat for use;

[0043] S12. Pretreatment of pork: take the diced pork cut from fresh pork, put it into a meat grinder and chop it for later use;

[0044] S2. Mixing: First add the pork obtained in step S12 to the minced cuttlefish obtained in step S11 and stir for 3 minutes, then add other components except the sargasso mud and continue to stir for 3 minutes, and finally add the sargasso mud and stir for 3 minutes. Proceed in the same direction to get the semi-finished sargassum cuttlefish sausage;

[0045] S3. Enema molding and cooking: The semi-finished sargassum cuttlefish sausage obtained in step S2 is subjected to enema a...

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Abstract

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

Description

Technical field [0001] The invention relates to the technical field of food production and processing, and more specifically to a Sargassum cuttlefish sausage and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are becoming higher and higher. The requirements for food are not only delicious and delicious, but also natural and safe, nutritious and healthy. Sausage is a pork product with a long history. It is loved by people because of its ease of storage and simple cooking. However, all kinds of sausages currently on the market have a single taste and a single nutritional structure, which cannot meet the needs of modern people. [0003] Cuttlefish is a marine cephalopod mollusk. It not only tastes crisp and refreshing, has high nutritional value, and is rich in medicinal value. Cuttlefish contains 13 grams of protein per 100 grams of meat and only 0.7 grams of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/60A23L13/10
Inventor 陈道海张伍金
Owner LINGNAN NORMAL UNIV
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