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River snail wind-flavored sausage and preparation method thereof

A technology of flavored sausage and snails, which is applied in the field of authentic sausages, can solve the problems of restricting the processing and utilization of snails and the special flavor of snail meat

Pending Publication Date: 2022-04-08
福建御冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, snail meat has a special flavor
Due to the special flavor of snails, the processing and utilization of snails are restricted
In addition, most of the gel-formed meat products currently on the market use a single meat species alone, which cannot combine the advantages of both

Method used

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  • River snail wind-flavored sausage and preparation method thereof
  • River snail wind-flavored sausage and preparation method thereof
  • River snail wind-flavored sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation method of the snail-flavored sausage is as follows:

[0046]S1 Snail meat marinating: 1000 parts of water, 10 parts of shelled snails, 10 parts of pork bones, 5 parts of spices, 2 chicken racks; boil for 4 hours, add 20 parts of seasonings to get broth, use snail meat Soup marinated for 1h.

[0047] S2 Fried snail meat: 120 parts of pickled snail meat are wrapped in fried powder (wherein the fried powder is egg yolk powder: coarse sweet potato powder: yeast extract in a weight ratio of 1:1:1) After the mixture), fry at 150 DEG C for 35 seconds, then re-fry at 140 DEG C for 20 seconds to obtain fried snail meat;

[0048] S3 selects 700 parts of fresh pork tenderloin, 150 parts of pork fat, and is 0.5% NaHCO with mass concentration 3 The solution is dehydrated after rinsing; then it is minced and mixed separately, and 20 parts of seasonings, 3 parts of protein powder (a mixture of soy protein isolate and wheat protein in a weight ratio of 1:1), 3 parts o...

Embodiment 2

[0051] The preparation method of the snail-flavored sausage is as follows:

[0052] S1 Snail meat marinating: 1000 parts of water, 10 parts of shelled snails, 10 parts of pork bones, 5 parts of spices, 2 chicken racks; boil for 4 hours, add 20 parts of seasonings to get broth, use snail meat Soup marinated for 1h.

[0053] S2 fried snail meat: with 120 parts of pickled snail meat, wrapped in fried powder (wherein, the fried powder is egg yolk powder: coarse sweet potato powder: yeast extract in a weight ratio of 3:2:3) Mixture), first 20s at 160°C oil temperature, then re-fried at 140°C oil temperature for 40s after cooling to obtain fried snail meat;

[0054] S3 selects 700 parts of fresh pork tenderloin, 150 parts of pork fat, and is 0.5% NaHCO with mass concentration 3 The solution is dehydrated after rinsing; then it is minced and mixed separately, and 20 parts of seasonings, 3 parts of protein powder (a mixture of soy protein isolate and wheat protein in a weight ratio ...

Embodiment 3

[0057] The preparation method of the snail-flavored sausage is as follows:

[0058] S1 Snail meat marinating: 1000 parts of water, 10 parts of shelled snails, 10 parts of pork bones, 5 parts of spices, 2 chicken racks; boil for 4 hours, add 20 parts of seasonings to get broth, use snail meat Soup marinated for 1h.

[0059] S2 fried snail meat: with 120 parts of pickled snail meat, wrapped in fried powder (wherein, the fried powder is egg yolk powder: coarse sweet potato powder: yeast extract in a weight ratio of 1:3:2) Mixture), fry at 180 DEG C for 10 seconds, then re-fry at 140 DEG C for 30 seconds after cooling to obtain fried snail meat;

[0060] S3 selects 700 parts of fresh pork tenderloin, 150 parts of pork fat, and is 0.5% NaHCO with mass concentration 3 The solution is dehydrated after rinsing; then it is minced and mixed separately, and 20 parts of seasonings, 3 parts of protein powder (a mixture of soy protein isolate and wheat protein in a weight ratio of 1:1), 3...

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Abstract

The invention relates to the technical field of genuine sausage, in particular to bellamya quadrata flavored sausage and a preparation method thereof. The method comprises the following steps: wrapping salted snail meat with deep-frying powder, and performing deep-frying treatment twice to obtain deep-fried snails; the frying powder is mainly prepared by mixing yolk powder, sweet potato flour and yeast extract; the snails comprise bellamya aeruginosa; separately treating and crushing pork tenderloin and pork fat in a weight ratio of (12-15): (2-4), and mixing and chopping to obtain meat paste; the obtained fried margarya melanioides and meat paste are mixed according to the weight ratio of (1-3): (1-3) to obtain a mixture, and the mixture is used for sausage filling; and performing two-stage heating and gelation on the mixture after sausage filling to obtain the bellamya quadrata flavored sausage. The deep-fried snail meat, the pork tenderloin and the pork fat are matched, so that the addition of meat products such as the pork tenderloin and the pork fat is reduced, the taste of the genuine sausage can be enriched, and the genuine sausage is rich in layering sense.

Description

technical field [0001] The invention relates to the technical field of genuine sausage, in particular to a snail-flavored sausage and a preparation method thereof. Background technique [0002] Snail is a common name for the selected species of Snail family (generally used in the industry), and it is one of the key factors for the flavor of my country's best-selling food "snail powder" and "fried snail". Among them, the flavor active substances of snail viscera dumpling include β-ionone, isovaleraldehyde, n-octylaldehyde, hexanal, nonanal and other volatile components, especially n-heptanal is its unique flavor active substance. In addition, snails are widely distributed in my country, with fast growth, delicious meat, and comprehensive nutritional components, and have high edible, medicinal, and research values. However, due to its special flavor, snails restrict the processing and utilization of snails, and there are still not many products that can be processed into edib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L17/50
Inventor 徐道煌林兴黄大松
Owner 福建御冠食品有限公司
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