CN106036533A - Seafood ham sausages and preparation method thereof - Google Patents
Seafood ham sausages and preparation method thereof Download PDFInfo
- Publication number
- CN106036533A CN106036533A CN201610314450.7A CN201610314450A CN106036533A CN 106036533 A CN106036533 A CN 106036533A CN 201610314450 A CN201610314450 A CN 201610314450A CN 106036533 A CN106036533 A CN 106036533A
- Authority
- CN
- China
- Prior art keywords
- scallop
- preparation
- scraps
- seafood
- ham sausages
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- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014102 seafood Nutrition 0.000 title claims abstract description 9
- 235000020637 scallop Nutrition 0.000 claims abstract description 20
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 19
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 241000282898 Sus scrofa Species 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000000968 intestinal effect Effects 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract description 3
- 229960001231 choline Drugs 0.000 abstract description 3
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 229960003080 taurine Drugs 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses seafood ham sausages and a preparation method thereof, and belongs to the technical field of food processing. The seafood ham sausages comprise the following main raw materials: scallop scraps and lean pork. The utilized scallop scraps comprises the following parts: scallop skirt and yolk; and the scallop scraps contains active ingredients, including taurine, EPA, DHA, choline, polysaccharides, minerals and the like, and has the health-care effects of invigorating the brain, improving the eyesight, tonifying the spleen, harmonizing the stomach, moistening the intestines, beautifying, caring the skin, resisting cancer and so on. The scallop scraps is added into the ham sausages according to the preparation method, so that nutritive values of the ham sausages are increased; moreover, comprehensive processing and utilization of the scallops are facilitated.
Description
Technical field
The present invention relates to a kind of method utilizing scallop leftover to produce ham sausage, belong to food processing technology field.
Background technology
Marine shellfish is as aquatic products principal item, and China's marine shellfish gross annual output amount is more than 10,000,000 tons, accounts for sea water
More than the 74% of cultivation total output, wherein scallop yield 1,350,000 tons, account for the 11% of shellfish total output, scallop is that a kind of pole is by joyous
The shellfish food met.Meat in usual scallop only takes containing flesh and loses as garbage as food materials, other parts.Not only waste
Resource also result in pollution greatly to environment.Research finds: yolk and skirt portion nutritional labeling in scallop waste thing are rich
Rich.The active substance of medical value is had, possibly together with multiple people containing a large amount of protein, taurine, EPA, DHA, choline, polysaccharide etc.
Body essential amino acids.Calcium, magnesium and zinc, ferrum, copper, selenium and other trace elements content are also the abundantest.
Summary of the invention
Present invention aim at providing a kind of seafood ham sausage and preparation method thereof, add scallop leftover to ham sausage
In, active component content in ham sausage can be effectively increased, make the nutritive value of ham sausage and local flavor get a promotion.
A kind of seafood ham sausage and preparation method thereof, it is characterised in that raw material is mixed by following weight portion:
Scallop body, yolk 30-40 part
Very lean Carnis Sus domestica 20-50 part
Pig ridge fat 3-5 part
Corn starch 5-10 part
Carrageenan 0.1-0.5 part
Composite phosphate 0.5-1 part
Sal 2-4 part
White sugar 1-3 part
Monosodium glutamate 0.01-0.1 part
Spice 0.5-1 part
Frozen water is appropriate；
Processing technique is as follows:
1) pretreatment of raw material: shirt rim, yolk are cleaned up, puts in meat grinder and smash；Select freezing very lean Carnis Sus domestica, 4
Thawing under the conditions of DEG C, select a diameter of 16-20mm Minced Steak of meat grinder double-edged fine-toothed comb, Minced Steak temperature controls at about 4 DEG C；
2) pickling: mixed with Carnis Sus domestica by the scallop meat smashed, addition composite phosphate, Sal stir, and pickle 24h；
3) cut and mix: putting in cutmixer by the stuffing material pickled, on the rocks cutting mixes 2min, rapidly join monosodium glutamate, white sugar,
Spice, pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix 2min, stands 10min；
4) coloclysis: use continuous vacuum sausage binding machine to pour into cutting the meat stuffing mixed in red PVDC casing, and tie with aluminum steel
Prick, check intestinal body whether good seal；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min under the conditions of 90 DEG C, then is warmed up to
121 DEG C, keeping 20min, spraying cooling, progressively pressure release, sterilizing cleans outer package after terminating, and dries up；
6) check, put in storage: the most qualified product warehousing.
Described spice is mainly composed of: Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi).
The feature of this ham sausage: 1) containing taurine, EPA, DHA, choline, polysaccharide and mineral isoreactivity composition；2) tool
There are brain-strengthening, improving eyesight, invigorating the spleen and regulating the stomach, intestine moistening, beauty care, the health-care effect such as anticancer；3) make full use of scallop resource, be conducive to carrying
Rise scallop deep processing added value.
Detailed description of the invention:
Embodiment 1
A kind of seafood ham sausage and preparation method thereof, it is characterised in that raw material is mixed by following weight portion:
40 parts of scallop body, yolk
Very lean Carnis Sus domestica 20 parts
Pig ridge fat 5 parts
Corn starch 10 parts
Carrageenan 0.1 part
Composite phosphate 0.5 part
Sal 2 parts
White sugar 1 part
Monosodium glutamate 0.05 part
Spice 0.7 part
Frozen water is appropriate；
Spice is mainly composed of: Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Processing technique is as follows:
1) pretreatment of raw material: just shirt rim, yolk cleans up, and puts in meat grinder and smashes；Select freezing very lean Carnis Sus domestica,
Thawing under the conditions of 4 DEG C, select a diameter of 16-20mm Minced Steak of meat grinder double-edged fine-toothed comb, Minced Steak temperature controls at about 4 DEG C；
2) pickling: mixed with Carnis Sus domestica by the scallop meat smashed, addition composite phosphate, Sal stir, and pickle 24h；
3) cut and mix: putting in cutmixer by the stuffing material pickled, on the rocks cutting mixes 2min, rapidly join monosodium glutamate, white sugar,
Spice, pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix 2min, stands 10min；
4) coloclysis: use continuous vacuum sausage binding machine to pour into cutting the meat stuffing mixed in red PVDC casing, and tie with aluminum steel
Prick, check intestinal body whether good seal；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min at 90 DEG C, then is warmed up to 121 DEG C,
Keeping 20min, spraying cooling, progressively pressure release, sterilizing cleans outer package after terminating, and dries up；
6) check, put in storage: the most qualified product warehousing.
Claims (2)
1. seafood ham sausage and preparation method thereof, it is characterised in that raw material is mixed by following weight portion:
Scallop body, yolk 30-40 part
Very lean Carnis Sus domestica 20-50 part
Pig ridge fat 3-5 part
Corn starch 5-10 part
Carrageenan 0.1-0.5 part
Composite phosphate 0.5-1 part
Sal 2-4 part
White sugar 1-3 part
Monosodium glutamate 0.01-0.1 part
Spice 0.5-1 part
Frozen water is appropriate；
Processing technique is as follows:
Pretreatment of raw material: shirt rim, yolk are cleaned up, puts in meat grinder and smash；Select freezing very lean Carnis Sus domestica, at 4 DEG C
Under the conditions of thaw, select meat grinder double-edged fine-toothed comb a diameter of 16-20 millimeter Minced Steak, Minced Steak temperature controls at about 4 DEG C；
Pickling: mixed with Carnis Sus domestica by the scallop meat smashed, addition composite phosphate, Sal stir, and pickle 24h, keep temperature
Spend about 4 DEG C；
3) cut and mix: putting in cutmixer by the stuffing material pickled, on the rocks cutting mixes 2min, rapidly join monosodium glutamate, white sugar,
Spice, pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix 2min, stands 10min；
4) coloclysis: use continuous vacuum sausage binding machine to pour into cutting the meat stuffing mixed in red PVDC casing, and tie with aluminum steel
Prick, check intestinal body whether good seal；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min under the conditions of 90 DEG C, then is warmed up to
121 DEG C, keeping 20min, use spraying cooling, progressively pressure release, sterilizing cleans outer package after terminating, and dries up；
6) check, put in storage: the most qualified product warehousing.
2. a kind of seafood ham sausage and preparation method thereof, it is characterised in that described spice main component
For: Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314450.7A CN106036533A (en) | 2016-05-13 | 2016-05-13 | Seafood ham sausages and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314450.7A CN106036533A (en) | 2016-05-13 | 2016-05-13 | Seafood ham sausages and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036533A true CN106036533A (en) | 2016-10-26 |
Family
ID=57176942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610314450.7A Pending CN106036533A (en) | 2016-05-13 | 2016-05-13 | Seafood ham sausages and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036533A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323716A (en) * | 2017-12-30 | 2018-07-27 | 青岛波尼亚食品有限公司 | The preparation method of fish ham rich in Dai Ertai cholesterol |
| CN115088840A (en) * | 2022-07-13 | 2022-09-23 | 江苏经贸职业技术学院 | Full-nutrition food developed by using food processing by-products and preparation process |
-
2016
- 2016-05-13 CN CN201610314450.7A patent/CN106036533A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323716A (en) * | 2017-12-30 | 2018-07-27 | 青岛波尼亚食品有限公司 | The preparation method of fish ham rich in Dai Ertai cholesterol |
| CN115088840A (en) * | 2022-07-13 | 2022-09-23 | 江苏经贸职业技术学院 | Full-nutrition food developed by using food processing by-products and preparation process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |
|
| WD01 | Invention patent application deemed withdrawn after publication |