Crayfish flavor colon and preparation method thereof

A technology for flavored sausage and lobster, applied in the field of authentic sausage, can solve the problems of soft and inflexible shrimp meat, single taste, inflexibility, etc., and achieve a layered effect.

Pending Publication Date: 2022-04-08
福建御冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the gel-formed meat products on the market use a single type of meat alone, which cannot combine the advantages of both
In addition, the meat of shrimp meat is soft and inelastic, and the gelation strength is low
[0005] In the publication number CN201710543175.0, a DHA-containing crayfish shrimp meat sausage and its processing method are disclosed. The filling is made of fresh shrimp meat or frozen crayfish shrimp meat, frozen shrimp yellow, corn starch and soybean oil. Crayfish and shrimp meat sausages are made, but the meat of the shrimp meat is soft and inflexible, and the taste is relatively simple

Method used

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  • Crayfish flavor colon and preparation method thereof
  • Crayfish flavor colon and preparation method thereof
  • Crayfish flavor colon and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation method of crayfish-flavored sausage, specifically:

[0045] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 16% crayfish meat;

[0046]S2 Cut the crayfish meat into diced crayfish meat, marinate with seasoning, coat with fried powder at a weight ratio of 6:1, fry in soybean oil at 180°C for 10 seconds, then remove and drain for 40 seconds. Obtain the first-fried crayfish meat; then fry the first-fried crayfish meat in soybean oil at 180°C for 30 seconds, then take out the oil and drain for 40 seconds, and make the fried crayfish obtained after frying absorb the large Soybean oil is 2% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a ratio of 3:1:2 by weight;

[0047] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, 700 parts by weight ...

Embodiment 2

[0050] The preparation method of crayfish-flavored sausage, specifically:

[0051] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 20% crayfish meat;

[0052] S2 Cut the crayfish meat into diced crayfish meat, marinate with seasoning, coat with fried powder at a weight ratio of 7:1, fry in soybean oil at 140°C for 35 seconds, then remove and drain for 10 seconds. Get the first fried crayfish meat; put the first fried crayfish meat in soybean oil at 140°C and fry for 80 seconds, then take out the oil and drain for 30 seconds, and make the fried crayfish obtained after frying, the absorbed large Soybean oil is 1.5% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a weight ratio of 1:2:3;

[0053] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, the pork tenderlo...

Embodiment 3

[0057] The preparation method of crayfish-flavored sausage, specifically:

[0058] S1 Peel each crayfish whose fresh weight is less than 50g and mix them to obtain a protein content of 18% crayfish meat;

[0059] S2 Cut the crayfish meat into diced crayfish meat, marinate with seasonings, coat with fried powder at a weight ratio of 6:1, fry in soybean oil at 160°C for 25 seconds, then remove and drain for 25 seconds. Obtain the first-fried crayfish meat; then fry the first-fried crayfish meat in soybean oil at 160°C for 90 seconds, then take out the oil and drain for 10 seconds, and make the fried crayfish obtained after frying absorb the large Soybean oil is 1.5% of the weight of crayfish diced meat to obtain fried crayfish meat; wherein, the fried powder is a mixture of egg yolk powder, sweet potato powder and yeast extract in a weight ratio of 2:3:1;

[0060] S3 Pork tenderloin and pork fat with 0.5% NaHCO 3 After the solution is rinsed and dehydrated, the pork tenderloin...

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PUM

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Abstract

The invention relates to the technical field of genuine colon, in particular to a lobster flavor colon and a preparation method thereof. The method comprises the following steps: frying minced crayfish meat to obtain fried crayfish; separately treating and crushing pork tenderloin and pork fat in a weight ratio of (12-15): (2-4), and mixing and chopping to obtain meat paste; the obtained deep-fried crayfish and meat paste are rolled and kneaded for 10-20 min in a rolling and kneading machine according to the weight part ratio of (1-3): (1-3), a mixed material is obtained, sausage filling is conducted, and oscillation is conducted for 5-10 min under the pressure of 200 + / -500 Mpa; and boiling the mixture after sausage filling in a water bath of 95 DEG C for 25-35 minutes, and immediately putting the boiled mixture in ice water for cooling to obtain the procambarus clarkii flavor sausage. The deep-fried crayfish meat, the pork tenderloin meat and the pork fat meat are matched, so that the addition of meat products such as the pork tenderloin meat and the pork fat meat is reduced, the mouth feel of the genuine sausage can be enriched, and the genuine sausage is rich in layering sense.

Description

technical field [0001] The invention relates to the technical field of authentic sausage, in particular to a crayfish-flavored sausage and a preparation method thereof. Background technique [0002] Daodichang is a kind of food with rich nutrition, various tastes and convenient eating, which is very popular among consumers. [0003] At present, authentic sausages include casings and minced meat. The minced meat is made of pork, etc. The gel strength of the minced meat is relatively low, and additives are often added to improve its gel strength and reduce its nutritional value. [0004] Freshwater crayfish, the scientific name is Procambarus clarkii (Procambarus clarkii), most of the crayfish are eaten directly through fresh sales and cooking, and the degree of processing is low. The seasonality of crayfish is very strong, and the consumption cycle is concentrated from April to August every year. Crayfish shrimp meat has the characteristics of high protein content, low fat ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L17/50
Inventor 徐道煌黄大松林兴
Owner 福建御冠食品有限公司
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