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Chitosan oligosaccharide antiseptic fruit and vegetable flavored shrimp meat ham sausages
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A technology of chitosan oligosaccharide and ham sausage is applied in the food field to achieve the effects of high nutritional value, harmonious color and lustre and enhancing immunity
Pending Publication Date: 2022-04-08
GUANGDONG OCEAN UNIVERSITY
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[0003] In the prior art, there are few ham sausages made by adding aquatic products, so the appearance of shrimp ham sausages is bound to bring considerable commercial value
Method used
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[0028] Penaeus vannamei was purchased from Zhanjiang Dongfeng Market; pork (fat and lean meat), salt, sodium tripolyphosphate, starch, soybean protein, white sugar, corn, carrot, pepper, onion, ginger and garlic, cooking wine are all food-grade raw materials.
[0029] 2. Process flow
[0030] 1. Pretreatment and pickling of raw materials
[0031] Choose non-corruption fresh prawns as raw materials, remove the shrimp heads, shells and threads, then wash them with water, drain the external water after cleaning, cut into small pieces, put them in a meat grinder for fine grinding, and refrigerate. Cut the purchased pork into small pieces and then put it into a meat grinder for rough grinding (lean meat and fat meat are separated, lean meat: fat meat = 2:8). Add 2% salt to the coarsely ground fat meat, add 0.5% sodium tripolyphosphate to the lean meat, and marinate at 4°C for 24 hours.
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Embodiment 2
[0037] Example 2 Optimization of processing technology for shrimp meat and ham sausage
[0038] 1. Optimization of lean meat curing program
[0039] Since the traditional ham sausage production process is not suitable for the saltiness and fishy smell of shrimp ham sausage, the experimental plan was improved. After removing the shrimp line from the shrimp meat, add green onion, ginger and garlic in an amount of 0.5% of the mass of the shrimp meat, add cooking wine until the shrimp meat is just submerged, marinate for 20 minutes, and then wash it twice with clean water to achieve the desired effect. According to the condition of pork:shrimp = 1:1, the production of shrimp meat and ham sausage is carried out. When marinating lean meat, test the amount of pickling agent added and the optimal conditions of marinating time according to Table 1. Finally, a formula with more suitable flavor was determined by sensory evaluation (Table 4).
[0040] Table 1 lean meat marinating scheme...
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Abstract
The invention belongs to the technical field of food, and discloses a chitosanoligosaccharideantiseptic fruit and vegetable flavored shrimp meat ham sausage, and fruits and vegetables mainly comprise corn and carrots. The corn is comprehensive in nutritional ingredients and rich in trace elements, and the substances such as glutathione and mineral magnesium contained in the corn can also provide a certain anti-cancer effect for the human body. The carrots are rich in beta-carotene, so that the carrots have the effects of protecting eyesight, enhancing immunity, resisting aging and reducing blood sugar and blood fat. The chitosanoligosaccharide provides antiseptic ability for the shrimp meat ham sausages, the corn and the carrots are common fruit and vegetable products, are extremely high in nutritional value and are harmonious in taste, color and luster and the like in the ham sausages, and a new thought is provided for developing aquatic product ham sausages.
Description
technical field [0001] The invention relates to the technical field of food, more specifically, to chitosanoligosaccharide-preserved fruit and vegetable-flavored shrimp meat and ham sausage. Background technique [0002] Shrimp is a high-protein, low-fat, delicious sea food, rich in magnesium, calcium, phosphorus and other nutrients, and has the effects of protecting the cardiovascular system and preventing high blood pressure and myocardial infarction. At present, the output of prawns in my country is very large. In 2017, the number of Penaeus vannamei cultured in seawater in my country was as high as 9.3×10 5 However, most of the shrimp products in our country are rough processed frozen shrimp and frozen shrimp products, and their ready-to-eat products rarely appear on the market. However, in the process of processing shrimp, it is inevitable that there will be broken shrimp. Find new processing methods to continue its value. Ham sausage, as a kind of meat processing re...
Claims
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