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Preparation technology of lobster ham sausage

A production process and ham sausage technology, which is applied in the field of food processing, can solve the problems of difficult storage of fresh lobster and pork, and achieve the effects of unique taste, convenient eating and rich nutrition.

Inactive Publication Date: 2017-05-31
陈豪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that fresh lobster and pork are not easy to store, and provide a method for processing lobster ham sausage that is rich in nutrition, unique in taste and convenient to eat

Method used

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Embodiment 1

[0014] A processing method of lobster ham sausage, the formula is: 70 kg of fresh lobster meat, 30 kg of lean meat, 2.5 kg of refined salt, 5.0 kg of starch, 3.0 kg of soybean protein, 3.0 kg of white sugar, 0.16 kg of monosodium glutamate, 1.0 kg of sesame oil, 1.0 kg of fresh ginger juice, 100 g of pepper noodles, 0.1 g of sodium nitrite, 0.4 g of vitamin C, 5.0 g of phosphate, 30 kg of ice water, selection and processing of raw materials, dressing, ingredients, pickling, baking, The processing process of finished products, the specific operation steps are as follows:

[0015] (1) Raw material processing: choose live freshwater crayfish as raw material, remove the head, shell, and intestinal glands after washing three times, and finally take the shrimp meat, keep the shrimp yellow, choose fresh lean pork meat, and heat it at a temperature of 0-5°C Next, remove the tendon and fat;

[0016] (2) Grinding: Shrimp meat is minced with a meat grinder with a sieve hole of 1.5 cm in...

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Abstract

The invention discloses a preparation technology of a lobster ham sausage, belonging to the field of food processing. The lobster ham sausage is characterized in that a formula of the lobster ham sausage comprises the following raw materials in parts by weight: 80-100 parts of fresh lobster meat, 20-30 parts of lean meat, 2.5-4.0 parts of refined salt, 5.0-7.0 parts of starch, 4.0 parts of soybean protein, 4.0 parts of white sugar, 0.2 part of monosodium glutamate, 1.0 part of sesame oil, 1.0 part of fresh ginger juice, 0.5 part of seed powder of Chinese prickly ash, 0.0001-0.0005 part of sodium nitrite, 0.0005 part of vitamin C, 0.005 part of phosphate and 30 parts of ice water. The preparation technology comprises the processes of selecting and treating the raw materials, finishing, blending, curing, and baking to obtain a finished product. The preparation technology of the lobster ham sausage solves the problem that fresh lobster and pork are different to store; the product is rich in nutrition, unique in taste and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of lobster ham sausage. Background technique [0002] Lobster, also known as freshwater crayfish, is a precious aquatic economic animal with delicious meat, unique flavor, high protein content, low fat content, and most of the fat is composed of unsaturated fatty acids necessary for the human body, which is easily digested by the human body Absorption, especially rich in calcium, phosphorus and iron, is an animal food with high nutritional value. It has become one of the sources for humans to obtain animal protein. Some European and American countries have already utilized freshwater crayfish as a delicacy. The development of lobster ham sausage products can quickly meet the needs of consumers for high-grade nutritious food with low fat and high protein. Fresh lobster meat and pork are rich in nutrition, but they are not easy to store. Usually, people direct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L17/40
CPCA23V2002/00
Inventor 陈豪
Owner 陈豪
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