Five-color shrimp meat sausages and preparation method thereof

A shrimp meat sausage and five-color technology, which is applied in the field of food processing, can solve the problems of low sales and few types of shrimp meat products, and achieve the effect of increasing sales and increasing the processing ratio

Pending Publication Date: 2017-08-22
SHANGHAI OCEAN UNIV
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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 provide a five-color shrimp meat sausage and its preparation method to solve the problem that there are few types of shrimp meat products and the sales volume is not high

Method used

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  • Five-color shrimp meat sausages and preparation method thereof
  • Five-color shrimp meat sausages and preparation method thereof
  • Five-color shrimp meat sausages and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A five-color shrimp sausage, which comprises pig casings and the following general ingredients (by weight):

[0081]

[0082] Wherein the red shrimp sausage also includes the following ingredients (by weight):

[0083] carrot juice 125

[0084] salt 15

[0085] Sugar 12.5

[0086] Wherein the yellow shrimp sausage also includes the following ingredients (by weight):

[0087] Pumpkin Juice 125

[0088] salt 15

[0089] Sugar 12.5

[0090] Wherein the white shrimp sausage also includes the following ingredients (by weight):

[0091] Yam Juice 125

[0092] salt 15

[0093] Sugar 12.5

[0094] Wherein the green shrimp sausage also includes the following ingredients (by weight):

[0095] spinach juice 125

[0096] salt 15

[0097] Sugar 12.5

[0098] Wherein the black shrimp sausage also includes the following ingredients (by weight):

[0099] Squid ink (salt) 37.5

[0100] salt 15

[0101] sugar 12.5.

[0102] Result analysis

[0103] Carrots and pumpki...

Embodiment 2

[0119] A five-color shrimp sausage, which comprises pig casings and the following general ingredients (by weight):

[0120] Minced Shrimp 300

[0121] Chicken Breast 200

[0122] Starch 30

[0123] ginger powder 2

[0124] cooking wine 2

[0125] Pepper 0.4

[0126] Allspice 0.15

[0127] Wherein the red shrimp sausage also includes the following ingredients (by weight):

[0128] carrot juice 125

[0129] salt 15

[0130] sugar 12

[0131] Wherein the yellow shrimp sausage also includes the following ingredients (by weight):

[0132] Pumpkin Juice 125

[0133] salt 15

[0134] sugar 12

[0135] Wherein the white shrimp sausage also includes the following ingredients (by weight):

[0136] Yam Juice 125

[0137] Salt 12.5

[0138] Sugar 12.5

[0139] Wherein the green shrimp sausage also includes the following ingredients (by weight):

[0140] spinach juice 125

[0141] Salt 12.5

[0142] Sugar 12.5

[0143] Wherein the black shrimp sausage also includes the ...

Embodiment 3

[0149] A five-color shrimp sausage, which comprises pig casings and the following general ingredients (by weight):

[0150] Minced Shrimp 300

[0151] Chicken Breast 200

[0152] Starch 30

[0153] ginger powder 2

[0154] cooking wine 2

[0155] Pepper 0.4

[0156] Allspice 0.15

[0157] Wherein the red shrimp sausage also includes the following ingredients (by weight):

[0158] carrot juice 100

[0159] salt 15

[0160] Sugar 12.5

[0161]Wherein the yellow shrimp sausage also includes the following ingredients (by weight):

[0162] Pumpkin Juice 100

[0163] salt 15

[0164] Sugar 12.5

[0165] Wherein the white shrimp sausage also includes the following ingredients (by weight):

[0166] Yam Juice 100

[0167] Salt 12.5

[0168] Sugar 12.5

[0169] Wherein the green shrimp sausage also includes the following ingredients (by weight):

[0170] spinach juice 100

[0171] Salt 12.5

[0172] Sugar 12.5

[0173] Wherein the black shrimp sausage also includes t...

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PUM

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Abstract

The invention relates to five-color shrimp meat sausages and a preparation method thereof. The five-color shrimp meat sausages comprise sausage casings and the following common ingredients (in parts by weight): 250-350 parts of shrimp meat paste, 150-250 parts of chicken breast paste, 20-40 parts of starch, 1-3 parts of ginger powder, 1-3 parts of cooking wine, 0.3-0.5 part of pepper powder and 0.1-0.2 part of five-spice powder, and further comprise 80-150 parts of red vegetable juice or yellow vegetable juice or white vegetable juice or green vegetable juice, or 30-45 parts of black food juice, an appropriate amount of salt and an appropriate amount of sugar. When the vegetable juice has sweetness, the quantity of the salt is more than that of sugar; when the vegetable juice does not have any sweetness, the quantity of the salt is equal to that of the sugar; when the black food juice does not have any saline taste, the quantity of the salt is equal to that of the sugar; and when the black food juice has saline taste, the quantity of the used sugar is more than that of the used salt.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a production process for preparing novel five-color shrimp sausage by adding red, yellow, white and green vegetable juices and black food juices to shrimp mince. Background technique [0002] At present, minced shrimp products mainly include shrimp slips, shrimp balls, etc. There are few types and the sales volume is not high; they still need to be cooked and cannot meet the requirements of ready-to-eat; and minced shrimp products are easy to oxidize and turn red, so preservatives or plastic wraps need to be added And other materials are isolated from the air, so although it will not change color, it is harmful to the human body or affects the appearance, which is not conducive to sales. Shrimp meat is rich in high-quality protein, while red, yellow, white, green vegetable juice and black food juice contain more natural extracts of trace elements, vitamins and other essential nutrient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L17/40A23L19/00A23L19/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/332
Inventor 施文正段秀霞陈瑞卿陈长峰王锡昌汪之和江敏
Owner SHANGHAI OCEAN UNIV
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