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Preparation method for urechis unicinctus ham sausages

A production method and ham sausage technology, which are applied in sausage casings, food preparation, food ingredients as taste improvers, etc., can solve the problems of inconvenient food safety and poor taste of plastic casings, etc.

Inactive Publication Date: 2015-03-25
RONGCHENG HONGYE OCEAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the disadvantages of poor edible taste of animal casings in the prior art, edible safety and inconvenient peeling of plastic casings, the present invention provides a production method of sea sausage and ham sausage with reasonable process, simple preparation, scientific ingredients, rich nutrition and delicious taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making sea sausage and ham sausage, which includes the following steps:

[0027] (1) Raw material selection and processing

[0028] Select fresh sea sausage as raw material, remove the head, tail and viscera, wash with water, marinate the body wall of the sea intestine with a marinade, and set aside; wherein, the marinade is made of 2% of the weight of the sea sausage body wall Composed of table salt and 0.005% sodium nitrite, the curing time for sea intestine body wall is 30 minutes;

[0029] Select fresh pork hind legs, trim them, wash them with water, grind them into minced meat with a meat grinder, and set aside;

[0030] (2) Chopped and mixed

[0031] Prepare fillings according to the following formula (mass percentage), add them to the chopping machine, chop and mix for 15 minutes;

[0032] Pork hind leg mince 55%, pork loin oil 8%, corn starch 8%, soybean protein isolate 5%, carrageenan 0.1%, sodium erythorbate 0.05%, compound phosphate 0.1%, salt...

Embodiment 2

[0043] A method for making sea sausage and ham sausage, which includes the following steps:

[0044] (1) Raw material selection and processing

[0045] Select the frozen and thawed sea sausage as the raw material, remove the head, tail and viscera, wash it with clean water, marinate the sea sausage body wall with a marinade, and set aside; wherein, the marinade is made of sea sausage body wall weight 5 % of salt and 0.001% of sodium nitrite, and its pickling time to the body wall of sea intestine is 20min;

[0046] Select fresh pork hind legs, trim them, wash them with water, grind them into minced meat with a meat grinder, and set aside;

[0047] (2) Chopped and mixed

[0048] Prepare fillings according to the following formula (mass percentage), add them to the chopping machine, chop and mix for 10 minutes;

[0049] 60% minced pig hind leg meat, 5% pork spine oil, 10% corn starch, 2% soybean protein isolate, 0.05% carrageenan, 0.02% sodium erythorbate, 0.2% compound phosp...

Embodiment 3

[0060] A method for making sea sausage and ham sausage, which includes the following steps:

[0061] (1) Raw material selection and processing

[0062] Select fresh or frozen and thawed sea sausages as raw materials, remove the head, tail and viscera, wash them with clean water, marinate the sea sausage body wall with a marinade, and set aside; wherein, the marinade is made of sea sausage body wall The salt of 1% by weight and the sodium nitrite of 0.008% are composed, and its pickling time to sea intestine body wall is 60min;

[0063] Select fresh pork hind legs, trim them, wash them with water, grind them into minced meat with a meat grinder, and set aside;

[0064] (2) Chopped and mixed

[0065] Prepare fillings according to the following formula (mass percentage), add them to the chopping machine, chop and mix for 20 minutes;

[0066] 50% minced pig hind leg meat, 10% pork spine oil, 5% corn starch, 6% soybean protein isolate, 0.2% carrageenan, 0.08% sodium erythorbate...

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PUM

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Abstract

The invention relates to a preparation method for urechis unicinctus ham sausages. The method comprises the following steps: selecting urechis unicinctus, removing the head, tail and internal organs of the urechis unicinctus, cleaning the body wall of the urechis unicinctus, and salting with salting materials to serve as casings; cleaning fresh pork hind leg muscle, trimming, preparing into meat paste, adding pork fillet leaf fat, corn starch, isolated soybean protein, carrageenan, sodium erythorbate, composite phosphate, salt, monosodium glutamate, soft sugar, white pepper powder, ginger, monascus red, sodium nitrite and ice water for preparing stuffing, feeding the stuffing into a chopping machine for low-temperature chopping, transferring the chopped stuffing to a mixing and kneading machine, adding ice water for mixing and kneading, filling the casings, steaming, and cooling to obtain the finished urechis unicinctus ham sausages. The urechis unicinctus ham sausages are scientific in stuffing formula and balanced in nutrition; the method is advanced in technology, reasonable in process and feasible to carry out; the prepared urechis unicinctus ham sausages are smooth in mouth feel, thick in urechis unicinctus fragrance, mellow in taste, rich in nutrition, easy to store and convenient to carry and eat.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for making sea sausage and ham sausage. Background technique [0002] We know that ham sausage is a kind of meat food popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers (starch, vegetable protein powder, etc.), and then add condiments (salt, Sugar, wine, monosodium glutamate, etc.), spices (onion, ginger, garlic, cardamom, amomum, aniseed, pepper, etc.), quality improvers (carrageenan, Vc, etc.), color-protecting agents, water-retaining agents, preservatives, etc. , made by pickling, chopping (or emulsification), high-temperature cooking and other processing techniques, it is characterized by delicate meat, tender and refreshing, easy to carry, easy to eat, and long shelf life. The coats of ham sausages are all animal casings or plastic casings. Animal casings have the disadvantage of poor taste when eaten; plastic ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L1/333A23L1/29A22C13/00A23L13/60A23L13/10A23L13/40A23L17/50A23L33/00
CPCA23L17/50A23L13/424A23L13/428A23L13/65A23L33/00A23V2002/00A23V2250/5488A23V2200/16
Inventor 李银塔王本新贠超
Owner RONGCHENG HONGYE OCEAN TECH
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