Preparation method of ready-to-eat trepang sausage

A sea cucumber and sausage technology, which is applied in the field of preparation of instant sea cucumber sausages, can solve the problems of single taste and low nutritional value, and achieve the effects of prolonging the shelf life, rich nutrition, and strong seafood flavor

Inactive Publication Date: 2017-03-08
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, enrich the types of existing sausage products, and solve the problems of low nutritional value and single taste of existing meaty sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Sea cucumber and fresh shrimp sausage

[0037] Raw material preparation:

[0038] Fresh shrimp 40g, pork 20g, sea cucumber 12g, soybean protein 6g, oat flour 3g, oyster mushroom 2.3g, salt 1.5g, white sugar 2g, cooking wine 2g, sesame oil 1g, thirteen spices 0.15g, white pepper 0.25g, water 9.8 g;

[0039] Specific method:

[0040] The first step: selection and processing of raw materials:

[0041] Choose fresh sea cucumbers, fresh shrimps and pork that meet hygienic standards. Deboning and peeling the selected raw materials, washing, draining, and cutting into pieces; remove the intestines and viscera of sea cucumbers, cook at 60-70°C for 30 minutes, at 80-90°C for 1 hour, and at 121°C for 20 minutes under high pressure;

[0042] The second step: marinating: after mixing the prepared fresh shrimp and meat, add dissolved salt and white sugar to marinate for 24 hours;

[0043] The third step: chopping and mixing: chop and grind the marinated fresh shrimp ...

Embodiment 2

[0051] Example 2: Sea cucumber and fresh shrimp sausage

[0052] Raw material preparation:

[0053]Fresh shrimp 35g, pork 30g, sea cucumber 10g, soybean protein 3g, oat flour 3g, oyster mushroom 2.3g, salt 2g, white sugar 2g, cooking wine 2g, sesame oil 1g, thirteen spices 0.2g, white pepper 0.4g, water 9.1g ;

[0054] Specific method:

[0055] The first step: selection and processing of raw materials:

[0056] Choose fresh sea cucumbers, fresh shrimps and pork that meet hygienic standards. Deboning and peeling the selected raw materials, washing, draining, and cutting into pieces; remove the intestines and viscera of sea cucumbers, cook at 60-70°C for 30 minutes, at 80-90°C for 1 hour, and at 121°C for 20 minutes under high pressure;

[0057] The second step: marinating: after mixing the prepared fresh shrimp and meat, add dissolved salt and white sugar to marinate for 24 hours;

[0058] The third step: chopping and mixing: chop and grind the marinated fresh shrimp and m...

Embodiment 3

[0066] Example 3: Sea cucumber and fresh shrimp sausage

[0067] Raw material preparation:

[0068] Fresh shrimp 36g, pork 20g, sea cucumber 10g, soybean protein 6g, oat flour 5g, oyster mushroom 3g, salt 1.5g, white sugar 4g, cooking wine 3g, sesame oil 0.5g, thirteen spices 0.15g, white pepper 0.4g, water 10.45 g;

[0069] Specific method:

[0070] The first step: selection and processing of raw materials:

[0071] Choose fresh sea cucumbers, fresh shrimps and pork that meet hygienic standards. Deboning and peeling the selected raw materials, washing, draining, and cutting into pieces; remove the intestines and viscera of sea cucumbers, cook at 60-70°C for 30 minutes, at 80-90°C for 1 hour, and at 121°C for 20 minutes under high pressure;

[0072] The second step: marinating: after mixing the prepared fresh shrimp and meat, add dissolved salt and white sugar to marinate for 24 hours;

[0073] The third step: chopping and mixing: chop and grind the marinated fresh shrimp...

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PUM

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Abstract

The invention discloses a preparation method of a ready-to-eat trepang sausage. The preparation method comprises the following specific steps of taking trepang, pork and shrimp meat, and performing cleaning for standby application; performing pickling, performing chopping, and adding vegetable protein, oat flour, edible fungi, cooking wine, sesame oil, composite seasoning and white pepper so as to obtain seasoned minced meat; and performing grinding with a glue mill, adding trepang granules, performing uniform stirring, performing filling, performing cooking, performing sterilizing, and performing packaging so as to obtain the ready-to-eat trepang sausage. The ready-to-eat trepang sausage is made by using the trepang, fresh shrimps and meat as main raw materials, is rich and balanced in nutrition, rich in seafood taste and unique in flavor, can stimulate the appetite, meet the requirements of consumers for food flavor respects, fills the space of trepang products in the market, and meets requirements of mass. The trepang sausage can be used a novel trepang food to be circulated in the market, and the price of the ready-to-eat trepang sausage is far lower than that of ready-to-eat trepang. Besides, the ready-to-eat trepang sausage has the nutrient value and the mouth feel of the trepang, and can meet the requirements of more consumers for trepang products.

Description

technical field [0001] The invention relates to the field of sausage food preparation, in particular to a preparation method of instant sea cucumber sausage. Background technique [0002] Sea cucumber has high nutritional value and is rich in various active components, making it an ideal tonic. With the continuous increase of sea cucumber production, the development of high-quality sea cucumber products and the full and efficient use of sea cucumber resources have gradually become the focus of attention. Sea cucumbers have a strong autolytic ability, which brings many technical problems to the links of freshness preservation, storage, transportation and processing of sea cucumbers. For a long time, sea cucumbers have been processed into pickled sea cucumbers, salt-dried sea cucumbers, etc. During this process, a large amount of nutrients and biologically active substances are lost. Therefore, it is necessary to innovate the processing method of sea cucumber to maintain its...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L17/00A23L17/40A23L31/00A23L33/185A23B4/005
CPCA23B4/0053A23V2002/00A23V2200/30A23V2250/548A23V2300/24
Inventor 谭明乾林竹一王偲琦王海涛姜鹏飞周大勇
Owner DALIAN POLYTECHNIC UNIVERSITY
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