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Processing method of lobster ham sausage

A processing method and technology of ham sausage, which is applied in the field of processing lobster ham sausage, can solve the problems that fresh lobster and pork are not easy to store, and achieve the effect of unique taste, rich nutrition and convenient eating

Inactive Publication Date: 2014-04-23
彭常龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that fresh lobster and pork are not easy to store, and provide a method for processing lobster ham sausage that is rich in nutrition, unique in taste and convenient to eat

Method used

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Embodiment 1

[0015] A processing method of lobster ham sausage, the formula is: 70 kg of fresh lobster meat, 30 kg of lean meat, 2.5 kg of refined salt, 5.0 kg of starch, 3.0 kg of soybean protein, 3.0 kg of white sugar, 0.16 kg of monosodium glutamate, 1.0 kg of sesame oil, 1.0 kg of fresh ginger juice, 100 g of prickly ash noodles, 0.1 g of sodium nitrite, 0.4 g of vitamin C, 5.0 g of phosphate, 30 kg of ice water, selection and processing of raw materials, trimming, ingredients, pickling, baking, The processing process of finished products, the specific operation steps are as follows:

[0016] (1) Raw material processing: use live freshwater crayfish as raw material, wash three times, remove the head, shell, and intestinal glands, and finally take the shrimp meat, keep the shrimp yellow, choose fresh pig lean meat, at a temperature of 0-3 ℃ Next, remove the tendon and fat;

[0017] (2) Grinding: Shrimp meat is minced with a meat grinder with a sieve hole of 1.5 cm in diameter. When the...

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Abstract

The invention discloses a processing method of a lobster ham sausage and belongs to the food processing field. The processing method is characterized in that the formula comprises the following raw materials in parts by weight: 80-100 parts of fresh lobster meat, 20-25 parts of lean meat, 2.5-3.0 parts of refined salt, 5.0-7.0 parts of starch, 3.0 parts of soy protein, 3.0 parts of white sugar, 0.16 part of monosodium glutamate, 1.0 part of sesame oil, 1.0 part of fresh ginger juice, 0.1 part of pepper powder, 0.0001-0.0003 part of sodium nitrite, 0.0004 part of vitamin C, 0.005 part of phosphate and 30 parts of ice water; the processing method comprises the technical processes of raw material selection and processing, trimming, dosing, pickling, baking and finished product processing. The processing method has the beneficial effects that the problem that the fresh lobster and pig meat are difficult to preserve is solved, a production method of the lobster ham sausage is provided, and the lobster ham sausage is rich in nutrition and special in flavor and is convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing lobster ham sausage. Background technique [0002] Lobster, also known as freshwater crayfish, is a precious aquatic economic animal with delicious meat, unique flavor, high protein content, low fat content, and most of the fat is composed of unsaturated fatty acids necessary for the human body, which is easily digested by the human body Absorption, especially rich in calcium, phosphorus and iron, is an animal food with high nutritional value. It has become one of the sources for humans to obtain animal protein. Some European and American countries have already utilized freshwater crayfish as a delicacy. The development of lobster ham sausage products can quickly meet the needs of consumers for high-grade nutritious food with low fat and high protein. [0003] Fresh lobster meat and pork are rich in nutrition, but they are not easy to store. Usually, peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/317A23L17/40A23L13/60
CPCA23L13/65A23L17/40A23V2002/00A23V2300/24A23V2300/41
Inventor 彭常龙江春芳
Owner 彭常龙
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