Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lobster sausage and production method thereof

A technology of lobster sausage and production method, which is applied in food science, application, food ingredients, etc., can solve the problems of lack of umami taste, high starch content, greasy taste, etc., and achieve the effect of delicious taste, unique taste, and delicate nutritious meat quality

Inactive Publication Date: 2019-08-02
安徽广泰食品科技有限公司
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most sausages on the market are made of livestock and poultry meat, and there are few ham sausages made of aquatic products. Moreover, sausage products have a greasy taste, high starch content added in the production process, and lack of umami taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing lobster sausage, comprising the following steps:

[0033] Thawing: place 50 parts of lobster meat and 10 parts of chicken breast meat in a cleaning bucket, thaw through flowing water, and drain the water after thawing;

[0034] Ground meat: 50 parts of lobster meat and 10 parts of chicken breast meat are ground together to obtain the main ingredient. The purpose of adding chicken breast meat is to make the sausage have the deliciousness of chicken, which is in line with today's fresh and elegant eating style;

[0035] Preparation of condiment A: mix 2 parts of sweet potato starch, 3 parts of protein isolate, 8 parts of camellia oil, 4 parts of chili powder, 1 part of egg white powder, 0.5 part of ginger juice, and 2 parts of cooking wine to obtain condiment A;

[0036] Pickling: Mix the seasoning A with the main ingredients, and stir with a stirring device to obtain the mixed main ingredient C. After the stirring is completed, let the mixed main i...

Embodiment 2

[0047] A method for preparing lobster sausage, comprising the following steps:

[0048] Thawing: Place 60 parts of lobster meat and 20 parts of chicken breast meat in a cleaning bucket, thaw through flowing water, and drain the water after thawing;

[0049] Ground meat: 60 parts of lobster meat and 20 parts of chicken breast meat are ground together to obtain the main ingredient;

[0050] Preparation of condiment A: Mix 5 parts of sweet potato starch, 5 parts of protein isolate, 10 parts of tea oil (tea oil tastes fragrant), 6 parts of chili powder, 2 parts of egg white powder, 1 part of ginger juice, and 4 parts of cooking wine to get a condiment. Ingredients A, ginger juice and cooking wine can remove the fishy smell in the shrimp;

[0051] Pickling: Mix the seasoning A with the main ingredient, and stir it with a stirring device to obtain the mixed main ingredient C. After the stirring is completed, put the mixed main ingredient C at a temperature of 15 degrees Celsius for...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses lobster sausage. The lobster sausage is prepared from the following components in parts by weight: main materials: lobster and chicken breast; seasoning A: sweet potato starch,protein isolate, tea oil, chilli powder, egg white powder, fresh ginger squeezing juice and cooking wine; seasoning B: table salt, white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium glutamate and carrageenan. The sausage produced by taking lobster flesh as the main material and taking chicken as an auxiliary material has the mouthfeel of the lobster flesh and the deliciousness ofthe chicken, conforms to the diet style of freshness and elegance at present, is unique in flavor, more comprehensive in nutrition, exquisite in meat quality and delicious in taste, fills the blank ina domestic lobster flesh type fish meat meal product consumer market, is convenient for eating in travel, leisure and home, and becomes necessary food for daily life of people with the improvement ofliving standard and acceleration of living pace.

Description

technical field [0001] The invention relates to the technical field of sausage production, and more specifically relates to a lobster sausage and a production method thereof. Background technique [0002] The protein content in crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness; shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc. Magnesium is good for the heart. Exercise has an important regulatory effect and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time expand the coronary arteries, which is beneficial to the prevention of high blood pressure and myocardial infarction. Crayfish contains astaxanthin, which is a strong antioxidant. Scientists from Osaka University in Japan found that astaxanthin can help eliminate the "jet lag" caused by jet lag. In addition, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L13/50A23L13/60
CPCA23L17/40A23L17/70A23L13/52A23L13/65A23V2002/00A23V2250/5036A23V2250/5118
Inventor 蒋跃锋张排房宋俊营
Owner 安徽广泰食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com