CN103734781A - Production method of dried seafood sausage - Google Patents
Production method of dried seafood sausage Download PDFInfo
- Publication number
- CN103734781A CN103734781A CN201310701374.1A CN201310701374A CN103734781A CN 103734781 A CN103734781 A CN 103734781A CN 201310701374 A CN201310701374 A CN 201310701374A CN 103734781 A CN103734781 A CN 103734781A
- Authority
- CN
- China
- Prior art keywords
- seafood
- beef
- meat
- mutton
- air
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Abstract
The invention discloses a production method of a dried seafood sausage and belongs to the technical field of food processing. The production method comprises the following steps: (1) preparing cured meat: taking beef or mutton, and slicing the beef or mutton to be square blocks; (2) preparing seafood meat; (3) preparing a cured addition material; (4) curing: adding the cured addition material and seafood meat on the beef or mutton blocks, uniformly stirring, curing for 30-40 minutes, wherein the weight ratio of the beef or mutton blocks, and the seafood meat and the cured addition material is 10:5: 2; (5) performing air drying and steaming treatment: feeding the cured beef or mutton blocks into sheep casing, hanging in an air drying house with the temperature of 2-5 DEG C to perform air drying for 2-4 days, and naturally cooling after steaming for 25-35 minutes by using a steam kettle to prepare the dried seafood sausage. The seafood auxiliary material is added into the dried beef or mutton sausage, so that the taste and nutrition of the dried sausage are improved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the production method of seafood air-dry sausage.
Background technology
Seafood, claims again sea food, refers to the cooking that utilizes marine animal to make, and has comprised fish, shrimps, shellfish.Although these class marine organisms of sea-tangle are also often arranged into food, seafood is main is still main for animal finish mix reason.Narrowly, only have fresh sea food just can be called seafood.Air-dry sausage is a kind of traditional meat product, by cutlet is pickled, pours into and in sheep casing, carries out air-dryly, then cooks and makes with steamer.The filling that curing process is used is mainly flavouring, generally comprises Chinese cassia tree, Chinese prickly ash, bent wine, refined salt, white sugar, soy sauce.The features such as air-dry sausage has delicious flavour, instant edible, so very welcomed by the people.But this food belongs to meat processed food, edible can affecting to human body later, as easily made, people gets angry, raw silt, so be often not suitable for edible.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of production method of seafood air-dry sausage, in beef or mutton air-dry sausage, add seafood auxiliary material, improve mouthfeel and the nutrition of air-dry sausage.
The technical solution adopted in the present invention is the production method of seafood air-dry sausage, it is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 7-10mm;
(2) prepare seafood meat: take seafood meat as raw material, through cleaning, select, cuing open, wash, digestion technique, the solid content seafood meat of processing is heat-treated 4 minutes in boiling water, standing; Acid treatment: be 3～4 ‰ at concentration of hydrochloric acid, temperature is to carry out acid treatment under normal temperature condition 2 hours; Alkali treatment: be 4 ‰ at naoh concentration, temperature is to carry out alkali treatment under normal temperature condition 2 hours; Row's alkali lye: clean with circulating water rinsing;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and seafood meat, stir, pickle 30-40 minute, wherein beef or mutton piece, seafood meat and the weight ratio of pickling filling are 10:5:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes seafood air-dry sausage.
Described seafood meat is the cutability of fish, shrimps or shellfish.
The invention has the advantages that:
Seafood meat is nutritious, and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food; Air-dry sausage is good food in the winter, adds seafood auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
The production method of seafood air-dry sausage, is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 4-6mm;
(2) prepare seafood meat: take seafood meat as raw material, through cleaning, select, cuing open, wash, digestion technique, the solid content seafood meat of processing is heat-treated 4 minutes in boiling water, standing; Acid treatment: be 3～4 ‰ at concentration of hydrochloric acid, temperature is to carry out acid treatment under normal temperature condition 2 hours; Alkali treatment: be 4 ‰ at naoh concentration, temperature is to carry out alkali treatment under normal temperature condition 2 hours; Row's alkali lye: clean with circulating water rinsing;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and seafood meat, stir, pickle 30-40 minute, wherein beef or mutton piece, seafood meat and the weight ratio of pickling filling are 10:5:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes seafood air-dry sausage.
Described seafood meat is the cutability of fish, shrimps or shellfish.
Seafood meat is nutritious, and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food; Air-dry sausage is good food in the winter, adds seafood auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food.
Claims (2)
1. the production method of seafood air-dry sausage, is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 4-6mm;
(2) prepare seafood meat: take seafood meat as raw material, through cleaning, select, cuing open, wash, digestion technique, the solid content seafood meat of processing is heat-treated 4 minutes in boiling water, standing; Acid treatment: be 3～4 ‰ at concentration of hydrochloric acid, temperature is to carry out acid treatment under normal temperature condition 2 hours; Alkali treatment: be 4 ‰ at naoh concentration, temperature is to carry out alkali treatment under normal temperature condition 2 hours; Row's alkali lye: clean with circulating water rinsing;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and seafood meat, stir, pickle 30-40 minute, wherein beef or mutton piece, seafood meat and the weight ratio of pickling filling are 10:5:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes seafood air-dry sausage.
2. seafood air-dry sausage according to claim 1, is characterized in that: described seafood meat is the cutability of fish, shrimps or shellfish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701374.1A CN103734781A (en) | 2013-12-19 | 2013-12-19 | Production method of dried seafood sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701374.1A CN103734781A (en) | 2013-12-19 | 2013-12-19 | Production method of dried seafood sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734781A true CN103734781A (en) | 2014-04-23 |
Family
ID=50491916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310701374.1A Pending CN103734781A (en) | 2013-12-19 | 2013-12-19 | Production method of dried seafood sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734781A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223900A (en) * | 2017-07-31 | 2017-10-03 | 青岛河澄知识产权有限公司 | A kind of low fat high calcium seafood intestines |
-
2013
- 2013-12-19 CN CN201310701374.1A patent/CN103734781A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223900A (en) * | 2017-07-31 | 2017-10-03 | 青岛河澄知识产权有限公司 | A kind of low fat high calcium seafood intestines |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102188020B (en) | Preparation method of ready-to-eat fish | |
| CN103315315B (en) | Production method for low-salt pickled old goose | |
| CN103284182B (en) | Manufacturing method for pickling old gooses with low nitrite | |
| CN103330232A (en) | Wild vegetable-chicken liver flavored mini salami and preparation method thereof | |
| CN105077377A (en) | Dried tuna floss processing technology | |
| CN101199353B (en) | Cleansing preparing method of making all use of fresh-water fish | |
| CN105394610A (en) | Novel meat paste product preparing method | |
| CN105325922A (en) | Industrial production method for fish meat | |
| CN102038198A (en) | Method for processing emulsified pigskin | |
| CN104382093B (en) | Improve the processing method of fried fish-skin shortcakeization mouthfeel | |
| CN102551106A (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN103734780A (en) | Minced fillet dried sausage | |
| WO2004016114A1 (en) | The process for pure aquatic ham or chinese ham containing fish | |
| CN104757605A (en) | Method for preparing minced fish sausages with fish skin gelatin | |
| CN104286912A (en) | Meat tenderizing method for improving pyrolysis of myofibril | |
| CN104381398A (en) | Making method of soda biscuit with fish meat floss | |
| CN103734781A (en) | Production method of dried seafood sausage | |
| CN102907708A (en) | Method for processing grass carp balls | |
| CN104719989A (en) | Method for removing sour-astringent taste from Peruvian squid | |
| WO2004012530A1 (en) | A sausage using aquatic molluscan meat having a certain shape as raw material, and the method for preparing it | |
| CN109820161A (en) | A kind of preparation method of long shelf-life shortening lobster | |
| CN104366586A (en) | Carp fish balls and preparation method thereof | |
| CN104856109A (en) | Pomegranate papaya flesh uncooked fish slices for promoting digestion and preparation method thereof | |
| CN103689652A (en) | Dried sausage with pickles | |
| CN104041861A (en) | Abalone ham sausage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |