Superfine shrimp shell powder high-calcium sausage and preparation method thereof

Abstract

The invention discloses a superfine shrimp shell powder high-calcium sausage. The superfine shrimp shell powder high-calcium sausage is made by adopting natural casings and is processed from the following raw materials in parts by weight; 80 parts of pork hind leg muscle, 20 parts of fat pig ridge, 2.5 parts of dairy salt, 3 parts of white granulated sugar, 1-5 parts of isolated soy protein, 4-8 parts of modified starch, 1-3 parts of superfine shrimp shell powders, 0.3 part of complex phosphate, 0.5 part of carrageen gum, 0.01 part of sodium nitrite, 0.025 part of ethyl maltol, 0.435 part of spice and 30 part of ice water. Moreover, the invention further discloses the preparation method for the superfine shrimp shell powder high-calcium sausage. The superfine shrimp shell powder high-calcium sausage provided by the invention adopts pork as the main ingredient, and adds auxiliary materials of superfine shrimp shell powders and the like. Therefore, the invention can process a health care meat product of the sausage that has relatively high nutritional value, unique flavor and taste as well as relatively favorable texture and the function of calcium supplement, and conforms to relevant national standards and requirements.

Description

technical field [0001] The invention relates to a superfine shrimp shell powder high-calcium sausage and a preparation method thereof. Background technique [0002] my country is rich in prawn resources, especially after 2000, its output increased rapidly, reaching 1.74 million tons in 2012. At present, my country's prawn processing is mainly in the form of shelled shrimp, and a large amount of by-products such as shrimp heads and shrimp shells (accounting for about 30%-40% of whole shrimp) can be produced in the processing process. These by-products are rich in protein, astaxanthin, unsaturated fatty acids, calcium, magnesium, phosphorus, cephalin, lecithin, carotenoids, vitamins and other nutrients. In addition, the shrimp head contains shrimp yellow, which makes it have a good flavor. Therefore, shrimp heads and shells are high-quality resources. Studies have shown that the calcium content in shrimp heads and shells is as high as about 10% of the dry weight, which is a...

AI Technical Summary

Problems solved by technology

The product has no marinating and vacuuming process in the process, which will lead to insufficient flavor of the product and intestinal flatulence during the gelation process; and no ice water is added in the chopping process, the sausage cannot be fully emulsified and it is difficult to control the chopping temperature , the final product is dry, hard and the yield will be relatively low

At the same time, China's hairy shrimp is not the main aquatic product in my country. Its annual output is about 400,000 tons, and its main products are shrimp skin and shrimp paste, with almost no leftovers. Therefore, the development of this product will not further improve the comprehensive utilization rate of hairy shrimp.

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