Crayfish flavor colon and preparation method thereof
A technology for flavored sausage and lobster, applied in the field of authentic sausage, can solve the problems of soft and inflexible shrimp meat, single taste, inflexibility, etc., and achieve a layered effect.
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Embodiment 1
[0044] The preparation method of crayfish-flavored sausage, specifically:
[0045] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 16% crayfish meat;
[0046]S2 Cut the crayfish meat into diced crayfish meat, marinate with seasoning, coat with fried powder at a weight ratio of 6:1, fry in soybean oil at 180°C for 10 seconds, then remove and drain for 40 seconds. Obtain the first-fried crayfish meat; then fry the first-fried crayfish meat in soybean oil at 180°C for 30 seconds, then take out the oil and drain for 40 seconds, and make the fried crayfish obtained after frying absorb the large Soybean oil is 2% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a ratio of 3:1:2 by weight;
[0047] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, 700 parts by weight ...
Embodiment 2
[0050] The preparation method of crayfish-flavored sausage, specifically:
[0051] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 20% crayfish meat;
[0052] S2 Cut the crayfish meat into diced crayfish meat, marinate with seasoning, coat with fried powder at a weight ratio of 7:1, fry in soybean oil at 140°C for 35 seconds, then remove and drain for 10 seconds. Get the first fried crayfish meat; put the first fried crayfish meat in soybean oil at 140°C and fry for 80 seconds, then take out the oil and drain for 30 seconds, and make the fried crayfish obtained after frying, the absorbed large Soybean oil is 1.5% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a weight ratio of 1:2:3;
[0053] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, the pork tenderlo...
Embodiment 3
[0057] The preparation method of crayfish-flavored sausage, specifically:
[0058] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 18% crayfish meat;
[0059] S2 Cut the crayfish meat into diced crayfish meat, marinate with seasonings, coat with fried powder at a weight ratio of 6:1, fry in soybean oil at 160°C for 25 seconds, then remove and drain for 25 seconds. Obtain the first-fried crayfish meat; then fry the first-fried crayfish meat in soybean oil at 160°C for 90 seconds, then take out the oil and drain for 10 seconds, and make the fried crayfish obtained after frying absorb the large Soybean oil is 1.5% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a weight ratio of 2:3:1;
[0060] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, the pork tenderloin...
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