CN101088410A - Nutritious sea food soup and its production process - Google Patents

Abstract

The nutritious sea food sausage is produced with chicken chest 35-40 weight portions, dried peeled prawn powder 10-15 weight portions, glutinous rice powder 20-25 weight portions, green bean powder 10-12 weight portions, pure water 18-22 weight portions, tsaoko powder 0.3-0.5 weight portion, clove powder 0.2-0.4 weight portion, spiceleaf powder 0.1-0.2 weight portion, aniseed powder 0.2-0.3 weight portion, cassia bark powder 0.1-0.2 weight portion, amomum fruit powder 0.2-0.3 weight portion, and fine salt 0.2-0.3 weight portion. The present invention as one nourishing snack food has rich nutrients, good taste, and health functions of invigorating yang, benefiting kidney, tranquilizing, etc.

Description

A kind of nutritious sea food soup and production technology thereof

Technical field: the prescription and the production technology thereof that the present invention relates to a kind of fast-food nutrition food.

Background technology: at present, sausage of a great variety, as sausage, fat intestines, bologna sausage, grease intestines, little tripe, ham sausage etc. all is to be base-material with pig, thin cattle meat, the method of its flavouring colour-regulating is to add fat meat piece, fat meat end and limit the quantity of to add the nitrite that is unfavorable for health, belong to the fat odor type meat sausage of high-energy, higher fatty acid, high cholesterol, taste is also more single.

The content of invention: overcome the deficiencies in the prior art, propose a kind of high protein, low fat, be rich in the necessary various nutrients of human body, nutritious sea food soup and production technology thereof.A kind of prescription of nutritious sea food soup is: chicken-breasted 35-40 part, dried Shrimp powder 10-15 part, glutinous rice flour 20-25 part, mung bean flour 10-12 part, pure water 18-22 part, tsaoko powder 0.3-0.5 part, Ground Cloves 0.2-0.4 part, spiceleaf powder 0.1-0.2 part, aniseed powder 0.2-0.3 part, cinnamomi cortex pulveratus 0.1-0.2 part, amomum powder 0.2-0.3 part, refined salt 0.2-0.3 part; Its processing technology is: a, and the chicken-breasted pre-treatment is put into chicken-breasted in the clear water and to be cleaned, and clear dirt decontamination was pulled trickle out 10 minutes from water; B, the chicken-breasted fragmentation is handled, and the chicken-breasted after cleaning is put into meat grinder, and strand twice is rubbed the meat mud state; C, dried peeled shrimp thinning processing is put into pulverizer with dried peeled shrimp, pulverizes twice, is finely ground to powdery, fineness 80 orders; D, glutinous rice flour and mung bean flour mixed processing are put into mixer with these two kinds of flour, add pure water again, stir 10 minutes, stir, and become thin foam thickness state; E, even matter is handled, and the chicken-breasted that fragmentation is handled, the dried Shrimp powder of the glutinous rice flour of mixed processing and mung bean flour, thinning processing is mixed, and puts into stuffing mixer, stirs 10 minutes, mixes; Then tsaoko powder, Ground Cloves, spiceleaf powder, aniseed powder, cinnamomi cortex pulveratus, amomum powder, refined salt are put into simultaneously stuffing mixer and continued abundant mixing and stirring, stirred 10-15 minute; F records, and the material that stirs is put into sausage filler, record with hog intestine or plastic foil casing, and every section bowel lavage length 10-20 centimetre, or material put into packing machine, record the squarely sausage with No. 8 film casing of plastics, net weight 200-250 gram; G, boiling is put into 100 ℃ of boiled water pot with bowel lavage and square sausage and was boiled 20 minutes, and pulling the cold of drying in the air after maturation process out is edible.H, the processing of guaranteeing the quality can be guaranteed the quality the sausage after the boiling 45 days through vacuum-packed, microwave sterilization.One of the base-material of nutritious sea food soup of the present invention chicken-breasted is nutritious, and its protein content reaches 23.3%, and is all higher than pig, beef or mutton, but fat content is very low, only 1.2%, contain more calcium, phosphorus, iron and V in the chicken _A, V _B1, V _B2, V _C, V _E, eat chicken and improve health, unlikelyly again make us fat; Product of the present invention has been expanded the scope of utilizing of chicken, is more convenient for the consumer edible; Two dried Shrimp powders of base-material of the present invention are rich in high-quality protein, up to 58%, fat and carbohydrate content are not high, generally be no more than 3%, calcium, phosphorus, iron content enrich, shrimp flavor warm in nature is sweet, and the function of yang-tonifying, kidney-nourishing, calmness is arranged, and it has the effect that substitutes with the nitrite flavouring colour-regulating in this product; Three glutinous rice flours of base-material of the present invention, nutrition is more complete, useful gas tonifying spleen, the effect of the antidiarrheal of quenching one's thirst; It makes between the raw material composition at product of the present invention adhesive effect is arranged simultaneously, and bowel lavage has sliding sense; Four mung bean flours of the base-material of nutritious sea food soup of the present invention, it contains necessary multivitamin of human body and inorganic salts, has heat-clearing toxin-expelling functions, and can make product flexible of the present invention, improves mouthfeel.Above-mentioned each composition is combined through retrofit modulation, nutritious, delicious flavour, and has that the raw material source is sufficient, cost is low, the advantage of instant, can become the fast-food nutrition food of seafood flavor.

The specific embodiment: the prescription of nutritious sea food soup is: chicken-breasted 40KG, dried Shrimp powder 10KG, glutinous rice flour 20KG, mung bean flour 10KG, pure water 18KG, tsaoko powder 0.3KG, Ground Cloves 0.2KG, spiceleaf powder 0.1KG, aniseed powder 0.2KG, cinnamomi cortex pulveratus 0.1KG, amomum powder 0.2KG, refined salt 0.2KG; Its processing technology is: a, and the chicken-breasted pre-treatment is put into chicken-breasted in the clear water and to be cleaned, and clear dirt decontamination was pulled trickle out 10 minutes from water; B, the chicken-breasted fragmentation is handled, and the chicken-breasted after cleaning is put into meat grinder, and strand twice is rubbed the meat mud state; C, dried peeled shrimp thinning processing is put into pulverizer with dried peeled shrimp, pulverizes twice, is finely ground to powdery, fineness 80 orders; D, glutinous rice flour and mung bean flour mixed processing are put into mixer with these two kinds of flour, add pure water again, stir 10 minutes, stir, and become thin foam thickness state; E, even matter is handled, and the chicken-breasted that fragmentation is handled, the dried Shrimp powder of mixed processing glutinous rice flour and mung bean flour, thinning processing is mixed, and puts into stuffing mixer, stirs 10 minutes, mixes; Then tsaoko powder, Ground Cloves, spiceleaf powder, aniseed powder, cinnamomi cortex pulveratus, amomum powder, refined salt are put into simultaneously stuffing mixer and continued abundant mixing and stirring, stirred 10-15 minute; F records, and the material that stirs is put into sausage filler, record with hog intestine or plastic foil casing, and every section bowel lavage length 10-20 centimetre, or material put into packing machine, record the squarely sausage with No. 8 film casing of plastics, net weight 200-250 gram; G, boiling is put into 100 ℃ of boiled water pot with bowel lavage and square sausage and was boiled 20 minutes, and pulling the cold of drying in the air after maturation process out is edible.H, the processing of guaranteeing the quality can be guaranteed the quality the sausage after the boiling 45 days through vacuum-packed, microwave sterilization.

The second embodiment of the present invention, the prescription of nutritious sea food soup is: chicken-breasted 35KG, dried Shrimp powder 15KG, glutinous rice flour 25KG, mung bean flour 12KG, pure water 22KG, tsaoko powder 0.5KG, Ground Cloves 0.4KG, spiceleaf powder 0.2KG, aniseed powder 0.3KG, cinnamomi cortex pulveratus 0.2KG, amomum powder 0.3KG, refined salt 0.3KG.Its processing technology is with embodiment 1.

Claims (2)

1, a kind of nutritious sea food soup is characterized in that the prescription of each batching is: chicken-breasted 35-40 part, dried Shrimp powder 10-15 part, glutinous rice flour 20-25 part, mung bean flour 10-12 part, pure water 18-22 part, tsaoko powder 0.3-0.5 part, Ground Cloves 0.2-0.4 part, spiceleaf powder 0.1-0.2 part, aniseed powder 0.2-0.3 part, cinnamomi cortex pulveratus 0.1-0.2 part, amomum powder 0.2-0.3 part, refined salt 0.2-0.3 part.

2, a kind of a as claimed in claim 1, the chicken-breasted pre-treatment is put into chicken-breasted in the clear water and to be cleaned, and clear dirt decontamination was pulled trickle out 10 minutes from water; B, the chicken-breasted fragmentation is handled, and the chicken-breasted after cleaning is put into meat grinder, and strand twice is rubbed the meat mud state; C, dried peeled shrimp thinning processing is put into pulverizer with dried peeled shrimp, pulverizes twice, is finely ground to powdery, fineness 80 orders; D, glutinous rice flour and mung bean flour mixed processing are put into mixer with these two kinds of flour, add pure water again, stir 10 minutes, stir, and become thin foam thickness state; E, even matter is handled, and the chicken-breasted that fragmentation is handled, the dried Shrimp powder of mixed processing glutinous rice flour and mung bean flour, thinning processing is mixed, and puts into stuffing mixer, stirs 10 minutes, mixes; Then tsaoko powder, Ground Cloves, spiceleaf powder, aniseed powder, cinnamomi cortex pulveratus, amomum powder, refined salt are put into simultaneously stuffing mixer and continued abundant mixing and stirring, stirred 10-15 minute; F records, and the material that stirs is put into sausage filler, record with hog intestine or plastic foil casing, and every section bowel lavage length 10-20 centimetre, or material put into packing machine, record the squarely sausage with No. 8 film casing of plastics, net weight 200-250 gram; G, boiling is put into 100 ℃ of boiled water pot with bowel lavage and square sausage and was boiled 20 minutes, and pulling the cold of drying in the air after maturation process out is edible.H, the processing of guaranteeing the quality can be guaranteed the quality the sausage after the boiling 45 days through vacuum-packed, microwave sterilization.