CN105558580A - Making method of seafood ham sausages - Google Patents
Making method of seafood ham sausages Download PDFInfo
- Publication number
- CN105558580A CN105558580A CN201410534879.8A CN201410534879A CN105558580A CN 105558580 A CN105558580 A CN 105558580A CN 201410534879 A CN201410534879 A CN 201410534879A CN 105558580 A CN105558580 A CN 105558580A
- Authority
- CN
- China
- Prior art keywords
- parts
- flesh
- shrimp
- powder
- fish
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a making method of seafood ham sausages. The seafood ham sausages are made from 25 parts of fish flesh, 25 parts of shrimp flesh, 15 parts of starch, 0.3 parts of anise, 15 parts of sea-tangle, 7 parts of sugar, 0.8 parts of refined salt, 7 parts of mashed garlic, 0.2 parts of monosodium glutamate, 0.1 parts of white pepper powder, 0.1 parts of Illicium verum powder and 0.006 parts of sodium nitrite. The making method comprises the following steps: taking the fish flesh and the shrimp flesh according to above proportions, respectively crushing the fish flesh and the shrimp flesh to obtain minced flesh, pouring monosodium glutamate, refined salt, anise, the white pepper powder, the Illicium verum powder and sodium nitrite into the minced flesh, uniformly stirring above materials, pouring starch, uniformly stirring all above materials, and filling to obtain the seafood ham sausages. The sausages are delicious and tasty, suit all tastes, and have health functions.
Description
Technical field
The invention belongs to nutritional health food field, particularly a kind of take fishes and shrimps as the preparation method of the sausage of major ingredient.
Background technology
At present, market is the ham sausage of raw material does not have substantially with seafood.Oppress edible meat more normal than other, better human body is supplemented to the important nutritional labeling such as protein, vitamin of high-quality.The protein of shrimps and calcium enrich human body and easily absorb.Oyster, containing nutritional labelings such as 18 seed amino acids, liver glycogen, B family vitamin, taurine and calcium, phosphorus, iron, zinc, often eats and can improve immunity of organisms, and multivitamin contained in oyster and mineral matter.If the mixing of three kinds, nutrition will be abundanter, be more suitable for supplementing of old man and child nutrition.
Summary of the invention
One is the object of the present invention is to provide to have abundant nutrition, the preparation method of a kind of seafood ham sausage of excellent taste.
A preparation method for seafood ham sausage is made up of the flesh of fish 20-30 parts, shrimp 20-30 parts, starch 10-20 parts, 0.3-0.4 part, fennel, 10-20 parts, sea-tangle, sugar 5-10 parts, refined salt 0.5-1 part, 5-10 parts, mashed garlic, monosodium glutamate 0.1-0.3 part, white pepper powder 0.08-0.15 part, 0.08-0.15 part, aniseed powder, natrium nitrosum 0.005-0.008 part.
Its preparation method be get the flesh of fish by upper proportioning, shrimp is crushed to muddy flesh respectively, monosodium glutamate, refined salt, fennel, white pepper powder, aniseed powder, natrium nitrosum are poured into muddy flesh and are stirred, then pours starch into and mix evenly, record and form.
Delicious flavour of the present invention, tasty and refreshing, be applicable to everyone taste, and there is health care.
Specific embodiment
Embodiment one
A preparation method for seafood ham sausage is made up of the flesh of fish 25 parts, shrimp 25 parts, starch 15 parts, 0.3 part, fennel, 15 parts, sea-tangle, sugar 7 parts, refined salt 0.8 part, 7 parts, mashed garlic, monosodium glutamate 0.2 part, white pepper powder 0.1 part, 0.1 part, aniseed powder, natrium nitrosum 0.006 part.Its preparation method be get the flesh of fish by upper proportioning, shrimp is crushed to muddy flesh respectively, monosodium glutamate, refined salt, fennel, white pepper powder, aniseed powder, natrium nitrosum are poured into muddy flesh and are stirred, then pours starch into and mix evenly, record and form.
Embodiment two
Embodiment two is identical with embodiment one preparation method, and its difference is made up of the flesh of fish 20 parts, shrimp 20 parts, starch 10 parts, 0.3 part, fennel, 10 parts, sea-tangle, sugar 5 parts, refined salt 0.5 part, 5 parts, mashed garlic, monosodium glutamate 0.1 part, white pepper powder 0.08 part, 0.08 part, aniseed powder, natrium nitrosum 0.005 part.
Embodiment three
Embodiment three is identical with embodiment one preparation method, and its difference is made up of the flesh of fish 30 parts, shrimp 30 parts, starch 20 parts, 0.4 part, fennel, 20 parts, sea-tangle, sugar 10 parts, refined salt 1 part, 10 parts, mashed garlic, monosodium glutamate 0.3 part, white pepper powder 0.15 part, 0.15 part, aniseed powder, natrium nitrosum 0.008 part.
Claims (4)
1. a preparation method for seafood ham sausage, is characterized in that being made up of the flesh of fish 20-30 parts, shrimp 20-30 parts, starch 10-20 parts, 0.3-0.4 part, fennel, 10-20 parts, sea-tangle, sugar 5-10 parts, refined salt 0.5-1 part, 5-10 parts, mashed garlic, monosodium glutamate 0.1-0.3 part, white pepper powder 0.08-0.15 part, 0.08-0.15 part, aniseed powder, natrium nitrosum 0.005-0.008 part; Its preparation method be get the flesh of fish by upper proportioning, shrimp is crushed to muddy flesh respectively, monosodium glutamate, refined salt, fennel, white pepper powder, aniseed powder, natrium nitrosum are poured into muddy flesh and are stirred, then pours starch into and mix evenly, record and form.
2. the preparation method of a kind of seafood ham sausage according to claim 1, is characterized in that described is be made up of the flesh of fish 25 parts, shrimp 25 parts, starch 15 parts, 0.3 part, fennel, 15 parts, sea-tangle, sugar 7 parts, refined salt 0.8 part, 7 parts, mashed garlic, monosodium glutamate 0.2 part, white pepper powder 0.1 part, 0.1 part, aniseed powder, natrium nitrosum 0.006 part.
3. the preparation method of a kind of seafood ham sausage according to claim 1, is characterized in that described is be made up of the flesh of fish 20 parts, shrimp 20 parts, starch 10 parts, 0.3 part, fennel, 10 parts, sea-tangle, sugar 5 parts, refined salt 0.5 part, 5 parts, mashed garlic, monosodium glutamate 0.1 part, white pepper powder 0.08 part, 0.08 part, aniseed powder, natrium nitrosum 0.005 part.
4. the preparation method of a kind of seafood ham sausage according to claim 1, is characterized in that described is be made up of the flesh of fish 30 parts, shrimp 30 parts, starch 20 parts, 0.4 part, fennel, 20 parts, sea-tangle, sugar 10 parts, refined salt 1 part, 10 parts, mashed garlic, monosodium glutamate 0.3 part, white pepper powder 0.15 part, 0.15 part, aniseed powder, natrium nitrosum 0.008 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410534879.8A CN105558580A (en) | 2014-10-13 | 2014-10-13 | Making method of seafood ham sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410534879.8A CN105558580A (en) | 2014-10-13 | 2014-10-13 | Making method of seafood ham sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558580A true CN105558580A (en) | 2016-05-11 |
Family
ID=55869697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410534879.8A Pending CN105558580A (en) | 2014-10-13 | 2014-10-13 | Making method of seafood ham sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558580A (en) |
-
2014
- 2014-10-13 CN CN201410534879.8A patent/CN105558580A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613595B (en) | Composite plant and animal canning method | |
| CN101427811B (en) | Soup-filling quick freezing pill and preparation thereof | |
| CN103005518B (en) | Fish skin pork dumpling and preparation method thereof | |
| CN101897406A (en) | Seafood dumpling and making method thereof | |
| CN101897405B (en) | Dumpling stuffed with sea mollusk and making method thereof | |
| CN101524137B (en) | Ham sauce and preparation method thereof | |
| CN103504125A (en) | Pet cat food | |
| CN104705688A (en) | Sausage and preparation method thereof | |
| CN104336360A (en) | Nutritious cat food | |
| CN1934995A (en) | Method for preparing instant fish noodles | |
| CN104171482A (en) | Crab feed | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN105558580A (en) | Making method of seafood ham sausages | |
| CN104256465B (en) | A kind of chafing dish bottom flavorings | |
| CN106722216A (en) | A kind of preparation method of ham sausage | |
| JP3159888U (en) | Dietary supplement | |
| CN104719980A (en) | Fish sausage | |
| CN104489315A (en) | Feed for juvenile macrobrachium rosenbergii | |
| CN1262206C (en) | Edible seasoning by sea product defishing smell and freshness extracting and its processing method | |
| CN105360969A (en) | Bamboo shoot-flavored sausage and preparation method | |
| CN105212085A (en) | A kind of nutritive ham and manufacture craft thereof | |
| CN101703270A (en) | Multi-nutrient fresh ham sausage | |
| CN102860527A (en) | Method for processing hot dogs | |
| CN104664434A (en) | Making method of ham sausage | |
| CN104413435A (en) | Method for manufacturing fish shrimp ham sausage |
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: 20160511 |