CN106343402A

CN106343402A - Production method of seafood sausage

Info

Publication number: CN106343402A
Application number: CN201610742493.5A
Authority: CN
Inventors: 李冬琼
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-26
Filing date: 2016-08-26
Publication date: 2017-01-25

Abstract

The invention discloses a production method of seafood sausage, comprising: wrapping fresh porcine leg meat, shrimp, crab meat, oyster meat and sole fish in plastic wrap, and placing in ice cubes; beating the porcine leg meat, shrimp, crab meat, oyster meat and sole fish; adding condiments to the porcine leg meat, shrimp, crab meat, oyster meat and sole fish, stirring well, and curing to obtain cured meat; heating corn germ oil, pouring the oil into the cured meat, stir-frying to obtain stir-fried meat, and cooling; sprinkle-washing casings with clear water, and exposing to ultraviolet light; mixing the stir-fried meat with glutinous rice flour, lotus flour and clear water, and stirring for 50 min to obtain stuffing material; stuffing the casings with the stuffing material; frying the seafood sausage in lard oil, and steaming for 10 min; exposing the seafood sausage to ultraviolet for 5 min, and aseptically packaging in vacuum. The seafood sausage produced herein is delicious in taste, and is safe and green since the seafood sausage is free of preservatives, artificial colors or other additives.

Description

The preparation method of seafood sausage

Technical field

The present invention relates to the preparation method of seafood sausage.

Background technology

Seafood flavor is delicious, and is rich in substantial amounts of nutrient substance, and sausage is one of daily the longest edible food of people, its Not only delicious flavour, and instant, and be easy to carry, but containing preservative, pigment the seafood sausage of current market more Deng harmful effect is caused to the healthy of people.

Content of the invention

The technical scheme that the present invention provides is:

A kind of preparation method of seafood sausage, comprising:

According to the mass fraction,

Step 1, with preservative film by 1 part of fresh pig leg meat, 1 portion of Macrobrachium nipponensis, 2 portions of crab meats, 2 parts of Carnis ostreaes and 15 parts of Flos Sauropi changiani fishes Pork pies are wrapped up in, and are placed in ice cube, place 3h, wherein, ensure that ice cube is insoluble in placement process；

Step 2, parcel preservative film in the case of beat pig leg meat, Macrobrachium nipponensis, crab meat, Carnis ostreae and Flos Sauropi changiani the flesh of fish 10min；

Step 3, pig leg meat, Macrobrachium nipponensis, crab meat, the Carnis ostreae and Flos Sauropi changiani flesh of fish is chopped into mud muddy flesh, add 0.1 part of oil consumption, 0.5 Portion Sal, 0.3 portion of light soy sauce, 0.5 portion of cooking wine, 0.1 portion of Fructus Piperis powder, 0.1 part of Sucus Allii Fistulosi, 0.1 portion of Sucus Zingberis, 0.02 part of Zanthoxyli Bungeani powder, 0.01 Part aniseed powder and 0.01 part of Cortex cinnamomi japonici powder, stir, and at temperature is 5 DEG C, pickles 5h, obtain cured meat；

Step 4,10 parts of Fructus Maydis oil are heated, until it is smoldered, stop heating, pour cured meat into, stir-fry 5min, obtains To the meat that stir-fries, it is placed in ambient temperature for, at -5 DEG C, cooling, until the meat temperature that stir-fries is 10 DEG C；

Step 5, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；To stir-fry meat and 5 parts of glutinous rice flour, 1 Part Amylum Nelumbinis Rhizomatis and 3 parts of clear water mixing, stir 50min, obtain recording material；

Step 6, material will be recorded record in casing, and record 30g in each casing and record material, obtain raw seafood sausage；

Step 7, seafood sausage is placed in 10 parts of Adeps Sus domesticas, the yellowing of frying surface, is placed in steam box, steam 10min, that is, obtain Seafood sausage；

Step 8, seafood sausage are placed in irradiation 5min under ultraviolet, and sterile vacuum is packed.

Preferably, in the described preparation method of seafood sausage, the preparation method of described Sucus Allii Fistulosi is that Herba Alii fistulosi is cut into powder End, is placed in the water that temperature is 50 DEG C, keeps this water temperature, soaks 3h, that is, obtain Sucus Allii Fistulosi, wherein Herba Alii fistulosi and the mass ratio of water are 1: 2.

Preferably, in the described preparation method of seafood sausage, the preparation method of described Sucus Zingberis is that Rhizoma Zingiberis Recens are cut into powder End, is placed in the water that temperature is 40 DEG C, keeps this water temperature, soaks 2h, that is, obtain Sucus Zingberis, wherein Rhizoma Zingiberis Recens and the mass ratio of water are 1:2.

The present invention devises a kind of preparation method of seafood sausage, and first, by pig leg meat, Macrobrachium nipponensis, crab meat, male in the present invention Oyster meat and the Flos Sauropi changiani flesh of fish are placed in ice cube and ice, and beat simultaneously, increased the elasticity of meat；Secondth, in the present invention by pig leg meat, Macrobrachium nipponensis, crab meat, Carnis ostreae and the Flos Sauropi changiani flesh of fish are made muddy flesh and are pickled, and pickle under cryogenic, and not only flavoring agent is sufficiently submerged in Wherein, and ensure that the fresh of meat；3rd, increased the mouthfeel of sausage using Semen Maydis oil parch cured meat, the sausage making Strong deliciousness, adopts glutinous rice flour to replace flour simultaneously, not only nutritious, and mouthfeel is more preferably；4th, using purple in the present invention Casing is irradiated in outside line, effectively serves the effect of sterilization, adopts ultraviolet-sterilization to the sausage after having filled simultaneously, extend sausage Resting period；4th, the seafood sausage tasty mouthfeel of present invention preparation, and without preservative, artificial color and other interpolations Agent, safe green.

Specific embodiment

The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence To implement.

A kind of preparation method of seafood sausage, comprising:

Step 1, with preservative film by fresh 1kg pig leg meat, 1kg Macrobrachium nipponensis, 2kg crab meat, 2kg Carnis ostreae and 15kg Flos Sauropi changiani fish Pork pies are wrapped up in, and are placed in ice cube, place 3h, wherein, ensure that ice cube is insoluble in placement process；

Step 3, pig leg meat, Macrobrachium nipponensis, crab meat, the Carnis ostreae and Flos Sauropi changiani flesh of fish is chopped into mud muddy flesh, add 0.1kg oil consumption, 0.5kg Sal, 0.3kg light soy sauce, 0.5kg cooking wine, 0.1kg Fructus Piperis powder, 0.1kg Sucus Allii Fistulosi, 0.1kg Sucus Zingberis, 0.02kg Zanthoxyli Bungeani powder, 0.01kg aniseed powder and 0.01kg Cortex cinnamomi japonici powder, stir, and at temperature is 5 DEG C, pickles 5h, obtain cured meat；

Step 4,10kg Fructus Maydis oil is heated, until it smolders, stop heating, pour cured meat into, stir-fry 5min, obtains To the meat that stir-fries, it is placed in ambient temperature for, at -5 DEG C, cooling, until the meat temperature that stir-fries is 10 DEG C；

Step 5, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；To stir-fry meat and 5kg glutinous rice flour, 1kg Amylum Nelumbinis Rhizomatis and the mixing of 3kg clear water, stir 50min, obtain recording material；

Step 7, seafood sausage is placed in 10kg Adeps Sus domestica, the yellowing of frying surface, is placed in steam box, steam 10min, that is, obtain Seafood sausage；

Wherein, the preparation method of Sucus Allii Fistulosi is that Herba Alii fistulosi is cut into powder, is placed in the water that temperature is 50 DEG C, keeps this water temperature, Soak 3h, that is, obtain Sucus Allii Fistulosi, wherein Herba Alii fistulosi and the mass ratio of water are 1:2.

The preparation method of Sucus Zingberis is that Rhizoma Zingiberis Recens are cut into powder, is placed in the water that temperature is 40 DEG C, keeps this water temperature, soaks 2h, Obtain Sucus Zingberis, wherein Rhizoma Zingiberis Recens and the mass ratio of water are 1:2.

When edible, opening packaging is edible, also sausage can be placed in steamer simultaneously, steams 5min, or is placed in baking box In, roasting 5min, you can edible.

Embodiment of the present invention is disclosed as above, but it is not restricted to listed fortune in description and embodiment With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily real Now other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention is not limited to Specific details.

Claims

1. a kind of preparation method of seafood sausage is it is characterised in that include:

According to the mass fraction,

Step 1, with preservative film by 1 part of fresh pig leg meat, 1 portion of Macrobrachium nipponensis, 2 portions of crab meats, 2 parts of Carnis ostreaes and 15 parts of Flos Sauropi changiani flesh of fish bag Wrap up in, be placed in ice cube, place 3h, wherein, ensure that ice cube is insoluble in placement process；

Step 3, pig leg meat, Macrobrachium nipponensis, crab meat, the Carnis ostreae and Flos Sauropi changiani flesh of fish is chopped into mud muddy flesh, adds 0.1 part of oil consumption, 0.5 portion of food Salt, 0.3 portion of light soy sauce, 0.5 portion of cooking wine, 0.1 portion of Fructus Piperis powder, 0.1 part of Sucus Allii Fistulosi, 0.1 portion of Sucus Zingberis, 0.02 part of Zanthoxyli Bungeani powder, 0.01 part big Feed powder and 0.01 part of Cortex cinnamomi japonici powder, stir, and at temperature is 5 DEG C, pickles 5h, obtain cured meat；

Step 4,10 parts of Fructus Maydis oil are heated, until it is smoldered, stop heating, pour cured meat into, stir-fry 5min, is turned over Fry meat, be placed in ambient temperature for, at -5 DEG C, cooling, until the meat temperature that stir-fries is 10 DEG C；

Step 5, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；To be stir-fried meat and 5 portions of glutinous rice flour, 1 portion of Rhizoma Nelumbinis Powder and 3 parts of clear water mixing, stir 50min, obtain recording material；

2. the preparation method of seafood sausage as claimed in claim 1, will it is characterised in that the preparation method of described Sucus Allii Fistulosi is Herba Alii fistulosi is cut into powder, is placed in the water that temperature is 50 DEG C, keeps this water temperature, soaks 3h, that is, obtain Sucus Allii Fistulosi, wherein Herba Alii fistulosi and water Mass ratio is 1:2.

3. the preparation method of seafood sausage as claimed in claim 1, will it is characterised in that the preparation method of described Sucus Zingberis is Rhizoma Zingiberis Recens are cut into powder, are placed in the water that temperature is 40 DEG C, keep this water temperature, soak 2h, that is, obtain the quality of Sucus Zingberis, wherein Rhizoma Zingiberis Recens and water Than for 1:2.