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High-calcium composite shrimp meat sausage and preparation method thereof

A technology of shrimp sausage and high calcium, applied in food preparation, function of food ingredients, food science, etc., can solve the problem of rough taste of whole hairy shrimp, and achieve the effect that is suitable for human body absorption and good taste

Active Publication Date: 2014-03-05
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention proposes a high-calcium compound shrimp sausage and its preparation method, the purpose of which is to solve the problem of rough taste of whole-hair shrimp used in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The particle size of the shrimp paste is 40 mesh.

[0039] Example 2

[0040] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0041] Take 25 parts of shrimp paste, 35 parts of surimi, and 40 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 2.5 parts of salt and continue chopping for 10 minutes, and finally add 4 parts of gluten powder, 15 parts of fat diced meat, 10 parts of potato starch, 3 parts of monosodium glutamate, 0.15 parts of disodium 5'-taste ribonucleotide, 3 parts of sugar, 1 part of garlic powder, 0.35 parts of moisture retaining agent, 2 parts of carrageenan, chop and mix for 10 minutes to obtain minced meat, chop When mixing, control the temperature below 10°C. ...

Embodiment 2

[0043] The particle size of the shrimp paste is 80 mesh.

[0044] Example 3

[0045] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0046] Take 30 parts of shrimp paste, 40 parts of surimi, and 30 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 2.5 parts of salt and continue chopping for 10 minutes, and finally add 5 parts of gluten powder, 15 parts of fat diced meat, 10 parts of potato starch, 4 parts of monosodium glutamate, 0.2 parts of disodium 5'-taste ribonucleotide, 3.5 parts of sugar, 1.5 parts of garlic powder, 0.4 parts of moisture retaining agent, 3 parts of carrageenan, chopped and mixed for 10 minutes to obtain minced meat, chopped When mixing, control the temperature be...

Embodiment 3

[0048] The particle size of the shrimp paste is 60 mesh.

[0049] Example 4

[0050] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0051] Take 35 parts of shrimp paste, 20 parts of surimi, and 45 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 1 part of salt and continue chopping for 10 minutes, and finally add 6 parts of gluten powder, 10 parts of diced fat, 5 parts of potato starch, 3.5 parts of monosodium glutamate, 0.2 parts of disodium 5'-taste ribonucleotide, 3.5 parts of sugar, 2 parts of garlic powder, 0.45 parts of moisture retaining agent, 3.5 parts of carrageenan, chop and mix for 10 minutes to obtain minced meat, chop When mixing, control the temperature below 10°C.

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Abstract

The invention relates to a high-calcium composite shrimp meat sausage and a preparation method thereof. The preparation method is characterized in that fresh acete chinensis with shells are crushed into full acete chinensis paste by a colloid mill; the prepared full acete chinensis paste is mixed with minced fillet, chicken and the like; a mixture is processed by chopping, filling, steaming and the like to obtain the shrimp meat sausage. With the adoption of a colloid mill crushing process, the problem that a traditional shrimp meat sausage only contains shrimp meat so that a lot of shrimp shell leftovers are generated is solved, and a problem that the mouth feel is rough due to that shrimp shells are added into a food is also solved. Meanwhile, the acete chinensis, a natural calcium source, is utilized, and is safer and is easier to absorb by a human body when being compared with an inorganic calcium source added into a traditional calcium-supplementing sausage, so that the requirements on healthy and safe foods of consumers are met.

Description

technical field [0001] The invention belongs to the field of seafood processing technology, and in particular relates to a high-calcium compound shrimp sausage and a preparation method thereof. Background technique [0002] Nowadays, with the improvement of people's living standards, people's requirements for food are not limited to filling their stomachs, and more attention is turned to the health, safety, and nutritional balance of food. [0003] The topic of calcium supplementation has always attracted people's attention. According to the national census of the Chinese Nutrition Society, the calcium intake in urban and rural areas nationwide is only 391 mg, which is equivalent to 49.6% of the recommended intake. It can be seen that insufficient dietary calcium intake is still common among people of all ages in China Case. [0004] Chinese hairy shrimp is a relatively cheap popular seafood product among aquatic products. Its calcium content is very rich and it is a natu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/326A23L1/315A23L1/317A23L1/29A23L17/40A23L13/50A23L13/60A23L17/10A23L33/00
CPCA23L13/52A23L13/65A23L17/40A23L17/70A23L33/10A23V2002/00A23V2200/30A23V2300/31
Inventor 励建荣李学鹏李聪崔方超仪淑敏李婷婷高艳蕾季广仁
Owner BOHAI UNIV
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