CN107080183A - Multicolored shrimp meat sausage and preparation method thereof - Google Patents
Multicolored shrimp meat sausage and preparation method thereof Download PDFInfo
- Publication number
- CN107080183A CN107080183A CN201710348547.4A CN201710348547A CN107080183A CN 107080183 A CN107080183 A CN 107080183A CN 201710348547 A CN201710348547 A CN 201710348547A CN 107080183 A CN107080183 A CN 107080183A
- Authority
- CN
- China
- Prior art keywords
- juice
- shrimp
- salt
- multicolored
- meat sausage
- 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
- 241000238557 Decapoda Species 0.000 title claims abstract description 157
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 68
- 150000003839 salts Chemical class 0.000 claims abstract description 67
- 235000013372 meat Nutrition 0.000 claims abstract description 52
- 210000000481 breast Anatomy 0.000 claims abstract description 41
- 241000272201 Columbiformes Species 0.000 claims abstract description 30
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 241000143060 Americamysis bahia Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 238000001879 gelation Methods 0.000 claims description 19
- 210000000936 intestine Anatomy 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 235000000832 Ayote Nutrition 0.000 claims description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 11
- 235000015136 pumpkin Nutrition 0.000 claims description 11
- 235000013580 sausages Nutrition 0.000 claims description 11
- 230000000994 depressogenic effect Effects 0.000 claims description 9
- 240000001980 Cucurbita pepo Species 0.000 claims description 8
- 235000015190 carrot juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 241001474374 Blennius Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 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
- 230000008859 change Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000020384 spinach juice Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 230000009172 bursting Effects 0.000 claims description 5
- 238000004332 deodorization Methods 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000015193 tomato juice Nutrition 0.000 claims description 3
- 235000021537 Beetroot Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 9
- 235000002566 Capsicum Nutrition 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000894007 species Species 0.000 description 6
- 241000238562 Farfantepenaeus aztecus Species 0.000 description 4
- 241000530454 Litopenaeus schmitti Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 240000004244 Cucurbita moschata Species 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 241000219315 Spinacia Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000004907 gland Anatomy 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 244000024893 Amaranthus tricolor Species 0.000 description 1
- 235000014748 Amaranthus tricolor Nutrition 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 present invention relates to multicolored shrimp meat sausage and preparation method thereof, multicolored shrimp meat sausage includes casing and following general dispensing (by weight)：Shrimp meat 250 350, pigeon breast meat gruel 150 250, starch 20 40, ginger powder 13, cooking wine 13, pepper powder 0.3 0.5, five-spice powder 0.1 0.2, in addition to red, yellow, white, green vegetable juice 80 150 or black food juice 30 45 and appropriate salt and sugar.When vegetable juice is pleasantly sweet, the amount of salt is more than the amount of sugar；When vegetable juice does not have sweet taste, the amount of salt is equal to the amount of sugar；When black food juice does not have saline taste, the amount of salt is equal to the amount of sugar；When black food juice has saline taste, sugared amount used is more than the amount of salt used.
Description
Technical field
The invention belongs to food processing field, it is related to and red, yellow, white, green vegetable juice and black food juice is added to shrimp
The production technology of new multicolored shrimp meat sausage is prepared in meat gruel.
Background technology
At present, shrimp meat mainly includes shrimp cunning, shrimp balls etc., and species is on the low side, sales volume is not high；Also need to boil, do not accomplish
Instant requirement；And shrimp meat is oxidizable to redden, it is necessary to add the materials such as preservative or preservative film isolation air, so
Although will not change colour, harmful or influence outward appearance is unfavorable for sale.Containing abundant good protein in shrimp, and
Red, yellow, white, green vegetable juice and black food juice contain the pure natural of the human body essential nutrients such as more trace elements, vitamin
Extract, the product that both are combined will have the advantage of animal foodstuff and vegetable food product concurrently, and the exploitation of the product is taken in people's equilibrium
Nutriment will play certain guiding function, enrich the species of shrimp meat, and improve the processing ratio of China's aquatic products.
The content of the invention
It is an object of the invention to provide a kind of multicolored shrimp meat sausage and preparation method thereof, with solve shrimp meat species it is few,
The problem of sales volume is not high.
The general following technical scheme of the technical problems to be solved by the invention is achieved：
Multicolored shrimp meat sausage, it include casing and, by weight, following general dispensing：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
Red vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Yellow vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
White vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Green vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Black food juice 30-45
Sugared 10-15
Salt 10-15.
In another preferred embodiment of the present invention, the red vegetable juice is carrot juice, Tomato juice, red looked for
One or more in vegetable juice, beet root juice etc., during the yellow vegetable juice is Pumpkin Juice, sweet potato juice, yellow green pepper juice etc.
It is one or more；The white vegetable juice is one or both of Succus Rhizoma Dioscoreae, sweet potato juice, and the green vegetable juice is spinach
One or more in juice, Celery Juice, the blue flower juice in west, green green pepper juice etc., mass colour food juice is inkfish juice, decoction of black soybean, seaweed
One or more in juice etc..
In another preferred embodiment of the present invention, when vegetable juice has sweet taste, the amount of salt is more than the amount of sugar, when
When the vegetable juice does not have sweet taste, the amount of salt is equal to the amount of sugar；When black food juice has saline taste, sugared amount is more than salt
Amount；When mass colour food juice does not have saline taste, sugared amount is equal to the amount of salt.
In another preferred embodiment of the present invention, casing is pork sausages.
In another preferred embodiment of the present invention, multicolored shrimp meat sausage include casing and, it is by weight, following
General dispensing：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
Carrot juice 100-125
Salt 15
Sugared 12-12.5；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Pumpkin Juice 100-125
Salt 15
Sugared 12-12.5；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
Succus Rhizoma Dioscoreae 100-125
Salt 12.5
Sugar 12.5；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Spinach juice 100-125
Salt 12.5
Sugar 12.5；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Inkfish juice (saliferous) 37.5
Sugar 15
Salt 11-12.5.
6. the preparation method of multicolored shrimp meat sausage, including：
1) casing, vegetables, the pretreatment of black food：Casing is cleaned with water, the salt and dirt on surface is removed, in material
In wine immersion make its deodorization that fully absorbs water, at about 20-40 minute after take out, then with clear water by its surface washing totally, it is stand-by；Clearly
Vegetables are washed, stripping and slicing is removed the peel, squeezes the juice, it is stand-by；Black food, such as black soya bean or seaweed, are first cleaned up, and are added its 5-8 times and are weighed
The water of amount, filtering gained juice is stand-by after smashing, and inkfish juice can directly be purchased from market；
2) preparation of meat gruel：Shrimp is thawed using flowing water freezing process, treats that material temperature goes back up to 0 DEG C or so and shelled, gone
Enteraden, is rinsed three times with the frozen water of 3-6 times of shrimp weight, peeled shrimp surface moisture is blotted with gauze；Peeled shrimp, Fresh Grade Breast are placed in Minced Steak
Rubbed in machine, temperature is maintained at 0~4 DEG C during this；Then starch is added into shrimp and pigeon breast meat gruel and beats routed 2-3 minutes, it is complete
Other dispensings are proportionally added after full milk continue to beat to burst 3-5 minutes and be sufficiently mixed to it；
3) bowel lavage：The shrimp after bursting will be beaten and pigeon breast meat gruel carries out bowel lavage；
4) gelation：Shrimp meat sausage is placed in 35-45 DEG C of warm water gelation 20-40 minutes；
5) cooking disinfection：Shrimp meat sausage after gelation is placed in 85-95 DEG C of hot water and heated 20-40 minutes；
6) cool down：Heating is finished to be cooled down 20-40 minutes in frozen water；
7) pack：After shrimp meat sausage is weighed, packed, cold storage.
The present invention another preferred embodiment in, it further comprises in step 2) meat gruel preparation after, by shrimp
With pigeon breast meat gruel low temperature process, so that it is guaranteed that shrimp and pigeon breast meat gruel never degenerate before preparing shrimp meat sausage, the low temperature process includes
Shrimp and pigeon breast meat gruel and freezing point depressant are cut through cooled mixer and mixed, is packed after being well mixed, wherein freeze proof
Additive is, by shrimp to be frozen and total restatement of pigeon breast meat gruel, 3-5% sucrose, 3-5% sorbierites, 0.2-0.4% polyphosphoric acids
Salt.It is highly preferred that the freezing point depressant is total restatement by shrimp to be frozen and pigeon breast meat gruel, 4% sucrose, 4% sorbierite,
0.3% polyphosphate.Shrimp and pigeon breast meat gruel after packing store under normal temperature (25 DEG C) in shady place, and the shelf-life can be
7 days.Deepfreeze (- 18 DEG C), the shelf-life can be 18 months.
In another preferred embodiment of the present invention, step 3) from a diameter of 30mm hog intestine.Required during bowel lavage
Intestines body plumpness is moderate, and ligation is firm, to prevent that intestines body bent or casing breadage in heating process.
The present invention another preferred embodiment in, step 4) in shrimp meat sausage is placed in 30 points of gelation in 40 DEG C of warm water
Clock；The present invention another preferred embodiment in, step 5) in by the shrimp meat sausage after gelation be placed in 90 DEG C of hot water heat
30 minutes.The present invention another preferred embodiment in, step 6) in heating finish in frozen water cool down 30 minutes
Step 4) gelation effect be increase meat gruel elasticity and water-retaining property.Step 5) cooking disinfection purpose has two：
One is to solidify protein denaturation, forms flexible gelinite；Two be sterilization.Step 6) 20-40 points are cooled down in frozen water
The moisture that the purpose of clock loses when being and heating shrimp intestinal absorption, prevents elephant skin and browning phenomenon, and can make shrimp meat sausage table
Face is soft and smooth.
The beneficial effect of patent of the present invention is：
1) the multicolored shrimp meat sausage product developed be animal raw materials and vegetable raw material combined food, in terms of nutrition not
The protein of high-quality can be only provided, the nutritive value with general shrimp meat, also containing many micro members needed by human
Element and dietary fiber；Shown unique characteristics in terms of color, shape, more existing shrimp meat has a distinct increment in terms of organoleptic quality；
While the species of abundant shrimp meat, new food consumption theory is guided, and then improves the sales volume of product, China is improved
Processing of aquatic products ratio.
2) add vegetable juice and black plant black juice enriches the mouthfeel of shrimp meat, and improve freshness.
3) appropriate chicken paste is added in shrimp meat, keep shrimp taste on the premise of, can improve sausage elasticity,
Toughness.
4) 1. red shrimp meat sausage (by taking carrot juice as an example)：Color is vivid, in cherry-red, and elasticity is good, has recklessly on taste
Radish it is naturally fragrant and sweet, will not also allow the people for not liking carrot to dislike its taste, it is salubrious tasty.Compare existing commercially available ham
Intestines, it is adaptable to eaten for a long time with the crowd of eye.
2. yellow shrimp meat sausage (by taking Pumpkin Juice as an example)：Color is vivid tempting, in light crocus, slightly soft glutinous mouthfeel,
Chewiness is good, the natural sweet taste on taste with pumpkin, compares existing commercially available ham sausage, it is adaptable to which the weak old man of digestive function is small
Child, the crowd for having constipation to perplex eat.
3. white shrimp meat sausage (by taking Succus Rhizoma Dioscoreae as an example)：Color is pure white, and slightly soft glutinous mouthfeel, chewiness is good, no sweet taste,
Compare existing commercially available ham sausage, it is adaptable to which weak child old man of digestive function, the crowd for having constipation to perplex eat.
4. green shrimp meat sausage (by taking spinach juice as an example)：Color is dark green, and elasticity is good, has the delicate fragrance of fresh spinach, compares existing
Commercially available ham sausage, it is adaptable to which the personage that loses weight, the crowd for having constipation to perplex eat.
5. black shrimp meat sausage (by taking inkfish juice as an example)：Color is pitch-black, good toughness, adds inkfish juice and improves fresh perfume (or spice), compares
Existing commercially available ham sausage, it is adaptable to pursuing novel taste, liking the crowd of aquatic products based food to eat.The embodiment of the present invention 1 is made
The specific sensory evaluation scores of the multicolored shrimp meat sausage obtained the results are shown in Table 1.
The sensory evaluation scores result of multicolored shrimp meat sausage made from the embodiment of the present invention 1 of table 1
Note：Data are mean+SD in table, with representing difference without identical Superscript letters between a line average
Significantly (P ＜ 0.05).
The multicolored shrimp meat sausage of the present invention has some superiority relative to commercially available ham sausage as can be seen from Table 1, in conjunction with the five colors
Aforementioned advantages of shrimp meat sausage, therefore with certain market competitiveness, thus multicolored shrimp meat sausage appearance by abundant ham
The species of intestines, increases the selection of consumer.
Brief description of the drawings
Fig. 1 is the flow chart of the embodiment of the present invention 1.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Concrete example is closed, the present invention is expanded on further.It should be understood that these embodiments are merely to illustrate the present invention rather than the limitation present invention
Scope.The experimental method of unreceipted actual conditions in example below, generally according to normal condition, or according to institute of manufacturer
It is recommended that condition.
Embodiment 1
A kind of multicolored shrimp meat sausage, it includes hog intestine and following general dispensing (by weight)：
Wherein red shrimp meat sausage also includes following dispensing (by weight)：
Carrot juice 125
Salt 15
Sugar 12.5
Wherein yellow shrimp meat sausage also includes following dispensing (by weight)：
Pumpkin Juice 125
Salt 15
Sugar 12.5
Wherein white shrimp meat sausage also includes following dispensing (by weight)：
Succus Rhizoma Dioscoreae 125
Salt 15
Sugar 12.5
Its Green shrimp meat sausage also includes following dispensing (by weight)：
Spinach juice 125
Salt 15
Sugar 12.5
Wherein black shrimp meat sausage also includes following dispensing (by weight)：
Inkfish juice (saliferous) 37.5
Salt 15
Sugar 12.5.
Interpretation of result
Carrot and pumpkin are per se with sweet taste, and Chinese yam and spinach are tasteless in itself, and inkfish juice is commercially available pickled species, itself
With saline taste, thus the ratio of five kinds of shrimp meat sausages addition sugar and salt can not as, the shrimp meat sausage of carrot and pumpkin should want salt many
A bit, Chinese yam can be sugared as the ratio of salt with the shrimp meat sausage of spinach, and inkfish juice then needs addition sugar more.
As shown in figure 1, when preparing present invention five colors shrimp meat sausage, it is necessary first to casing, vegetables and black food are carried out pre-
Shrimp meat is handled and prepared, then mixes each dispensing by predetermined dosage, shaping prepares multicolored shrimp meat sausage, then heating is cooked,
Packed after cooling.
Specific preparation process is as follows：
1) casing, the pretreatment of vegetables：Casing is cleaned with water, the salt and dirt on surface is removed, soaked in cooking wine
Make its deodorization that fully absorbs water, taken out after about 30 minutes, then surface filled into wash clean with clear water, it is stand-by；Vegetables are cleaned, peeling is cut
Block, squeezes the juice, stand-by；Inkfish juice directly buys the pickled inkfish juice of in the market, without processing；
2) preparation of meat gruel：Thawed using flowing water freezing process, treat that material temperature goes back up to 0 DEG C or so and shelled, removes intestines
Gland, is rinsed three times with the frozen water of 5 times of shrimp weights, peeled shrimp surface moisture is blotted with gauze.Peeled shrimp, Fresh Grade Breast are placed in meat grinder
Rub, temperature is maintained at 0~4 DEG C during this；Then beat and burst 2-3 minutes toward addition starch in shrimp and pigeon breast meat gruel, completely breast
According to aforementioned proportion other dispensings are added after change continue to beat to burst 3-5 minutes be sufficiently mixed to it；
3) bowel lavage：The shrimp after bursting will be beaten and pigeon breast meat gruel is placed in hand-operated sausage skin injection device and carries out bowel lavage, from a diameter of 30mm
Hog intestine；
4) gelation：Shrimp meat sausage is placed in gelation 30 minutes in 40 DEG C of warm water；
5) cooking disinfection：Shrimp meat sausage after gelation is placed in 90 DEG C of hot water and heated 30 minutes；
6) cool down：Heating is finished to be cooled down 30 minutes in frozen water；
7) pack：After shrimp meat sausage is weighed, using cleaning, transparent food-grade film plastic pocket, packed, cold storage.
Points for attention in preparation process：
1. peeled shrimp is rubbed, size is uniform, and shrimp gruel size is suitable.
2. intestines body plumpness is moderate during bowel lavage, ligation is firm, appropriate to deflate, and is burst to prevent casing in heating process.
3. gelation process temperature, the time is suitable, it is ensured that its elasticity and water-retaining property.
4. the heat time is appropriate, it is ensured that the mouthfeel of shrimp meat sausage.
Embodiment 2
A kind of multicolored shrimp meat sausage, it includes hog intestine and following general dispensing (by weight)：
Broken shrimp 300
Fresh Grade Breast 200
Starch 30
Ginger powder 2
Cooking wine 2
Pepper powder 0.4
Five-spice powder 0.15
Wherein red shrimp meat sausage also includes following dispensing (by weight)：
Carrot juice 125
Salt 15
Sugar 12
Wherein yellow shrimp meat sausage also includes following dispensing (by weight)：
Pumpkin Juice 125
Salt 15
Sugar 12
Wherein white shrimp meat sausage also includes following dispensing (by weight)：
Succus Rhizoma Dioscoreae 125
Salt 12.5
Sugar 12.5
Its Green shrimp meat sausage also includes following dispensing (by weight)：
Spinach juice 125
Salt 12.5
Sugar 12.5
Wherein black shrimp meat sausage also includes following dispensing (by weight)：
Inkfish juice (saliferous) 37.5
Sugar 15
Salt 11
Its preparation method be the same as Example 1.
Embodiment 3
A kind of multicolored shrimp meat sausage, it includes hog intestine and following general dispensing (by weight)：
Broken shrimp 300
Fresh Grade Breast 200
Starch 30
Ginger powder 2
Cooking wine 2
Pepper powder 0.4
Five-spice powder 0.15
Wherein red shrimp meat sausage also includes following dispensing (by weight)：
Carrot juice 100
Salt 15
Sugar 12.5
Wherein yellow shrimp meat sausage also includes following dispensing (by weight)：
Pumpkin Juice 100
Salt 15
Sugar 12.5
Wherein white shrimp meat sausage also includes following dispensing (by weight)：
Succus Rhizoma Dioscoreae 100
Salt 12.5
Sugar 12.5
Its Green shrimp meat sausage also includes following dispensing (by weight)：
Spinach juice 100
Salt 12.5
Sugar 12.5
Wherein black shrimp meat sausage also includes following dispensing (by weight)：
Inkfish juice (saliferous) 35
Sugar 15
Salt 12.5
Its preparation method be the same as Example 1.
Embodiment 4
Multicolored shrimp meat sausage, it include hog intestine and, by weight, following general dispensing：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
Tomato juice 110
Salt 13
Sugar 13；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Gold melon juice 110
Salt 12
Sugar 12；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
Succus Rhizoma Dioscoreae 110
Salt 12
Sugar 12；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Celery Juice 110
Salt 12
Sugar 12；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Decoction of black soybean 36
Sugar 10
Salt 10.
Specific preparation process is as follows：
1) pretreatment of casing, vegetables and black food：Casing is cleaned with water, the salt and dirt on surface is removed,
Immersion makes its deodorization that fully absorbs water in cooking wine, is taken out after about 35 minutes, then surface is filled into wash clean with clear water, stand-by；Clean vegetable
Dish, removes the peel stripping and slicing, squeezes the juice, stand-by；Black soya bean adds the water of its 6 times of quality after cleaning up, filtered after smashing, and gained juice is treated
With；
2) preparation of meat gruel：Thawed using flowing water freezing process, treat that material temperature goes back up to 0 DEG C or so and shelled, removes intestines
Gland, is rinsed 3 times with the frozen water of 6 times of shrimp weights, peeled shrimp surface moisture is blotted with gauze.Peeled shrimp, Fresh Grade Breast are placed in meat grinder
Rub, temperature is maintained at 0~4 DEG C during this；Then beat and burst 2-3 minutes toward addition starch in shrimp and pigeon breast meat gruel, completely breast
Adding the continuation of other dispensings according to aforementioned proportion after change and beat to burst is sufficiently mixed it in 3-5 minutes；
3) low temperature process of shrimp and pigeon breast meat gruel：The shrimp after bursting and pigeon breast meat gruel will be beaten and freezing point depressant is stirred through cooled
The machine of mixing, which is cut, mixes (0~4 DEG C), is packed after being well mixed, wherein freezing point depressant is by shrimp to be frozen and pigeon breast meat gruel
Total restatement, 4% sucrose, 4% sorbierite, 0.3% polyphosphate, shrimp after packing and pigeon breast gruel are at normal temperature (25 DEG C)
Under in shady place storage, the shelf-life can be 7 days, deepfreeze (- 18 DEG C), the shelf-life can be 18 months；
4) bowel lavage：Seal-packed shrimp and pigeon breast meat gruel are removed to be placed in hand-operated sausage skin injection device after packaging and carry out bowel lavage, is selected
With a diameter of 30mm hog intestine；
5) gelation：Shrimp meat sausage is placed in gelation 20 minutes in 45 DEG C of warm water；
6) cooking disinfection：Shrimp meat sausage after gelation is placed in 85 DEG C of hot water and heated 35 minutes；
7) cool down：Heat is finished to be cooled down 35 minutes in frozen water；
8) pack：After shrimp meat sausage is weighed, using cleaning, transparent food-grade film plastic pocket, packed, cold storage.
Embodiment 5
Multicolored shrimp meat sausage, it include hog intestine and, by weight, following general dispensing：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
It is red to look for vegetable juice 120
Salt 15
Sugar 15；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Yellow green pepper 120
Salt 15
Sugar 15；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
Succus Rhizoma Dioscoreae 120
Salt 13
Sugar 13；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Western blue flower juice 120
Salt 14
Sugar 14；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Seaweed juice 39
Sugar 11
Salt 11.
Specific preparation process is as follows：
1) pretreatment of casing, vegetables and black food：Casing is cleaned with water, the salt and dirt on surface is removed,
Immersion makes its deodorization that fully absorbs water in cooking wine, is taken out after about 35 minutes, then surface is filled into wash clean with clear water, stand-by；Clean vegetable
Dish, removes the peel stripping and slicing, squeezes the juice, stand-by；Seaweed adds the water of its 4 times of quality after cleaning up, filtered after smashing, and gained juice is treated
With；
2) preparation of meat gruel：Thawed using flowing water freezing process, treat that material temperature goes back up to 0 DEG C or so and shelled, removes intestines
Gland, is rinsed 3 times with the frozen water of 5 times of shrimp weights, peeled shrimp surface moisture is blotted with gauze.Peeled shrimp, Fresh Grade Breast are placed in meat grinder
Rub, temperature is maintained at 0~4 DEG C during this；Then beat and burst 2-3 minutes toward addition starch in shrimp and pigeon breast meat gruel, completely breast
Adding the continuation of other dispensings according to aforementioned proportion after change and beat to burst is sufficiently mixed it in 3-5 minutes；
3) low temperature process of shrimp and pigeon breast meat gruel：The shrimp after bursting and pigeon breast meat gruel will be beaten and freezing point depressant is stirred through cooled
The machine of mixing, which is cut, mixes (0~4 DEG C), is packed after being well mixed, wherein freezing point depressant is by shrimp to be frozen and pigeon breast meat gruel
Total restatement, 4% sucrose, 4% sorbierite, 0.3% polyphosphate, shrimp after packing and pigeon breast gruel are at normal temperature (25 DEG C)
Under in shady place storage, the shelf-life can be 7 days, deepfreeze (- 18 DEG C), the shelf-life can be 18 months.
4) bowel lavage：Shrimp after packing and pigeon breast meat gruel are removed to be placed in hand-operated sausage skin injection device after packaging and carry out bowel lavage,
From a diameter of 30mm hog intestine；
5) gelation：Shrimp meat sausage is placed in gelation 20 minutes in 45 DEG C of warm water；
6) cooking disinfection：Shrimp meat sausage after gelation is placed in 85 DEG C of hot water and heated 35 minutes；
7) cool down：Heat is finished to be cooled down 35 minutes in frozen water；
8) pack：After shrimp meat sausage is weighed, using cleaning, transparent food-grade film plastic pocket, packed, cold storage.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent is defined.
Claims (9)
1. multicolored shrimp meat sausage, it include casing and, by weight, general dispensing below：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
Red vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Yellow vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
White vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Green vegetable juice 80-150
Salt 10-18
Sugared 10-18；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Black food juice 30-45
Sugared 10-15
Salt 10-15.
2. multicolored shrimp meat sausage according to claim 1, wherein the red vegetable juice is carrot juice, Tomato juice, red looked for
One or more in vegetable juice, beet root juice etc., during the yellow vegetable juice is Pumpkin Juice, sweet potato juice, yellow green pepper juice etc.
It is one or more；The white vegetable juice is one or both of Succus Rhizoma Dioscoreae, sweet potato juice, and the green vegetable juice is spinach
One or more in juice, Celery Juice, the blue flower juice in west, green green pepper juice etc., mass colour food juice is inkfish juice, decoction of black soybean, seaweed
One or more in juice etc..
3. multicolored shrimp meat sausage according to claim 1 or 2, wherein when vegetable juice has sweet taste, the amount of salt is more than sugar
Amount, when the vegetable juice does not have sweet taste, the amount of salt is equal to the amount of sugar；When black food juice has saline taste, sugared amount is more than
The amount of salt；When black food juice does not have saline taste, sugared amount is equal to the amount of salt.
4. multicolored shrimp meat sausage according to claim 1 or 2, wherein the casing is pork sausages.
5. multicolored shrimp meat sausage according to claim 1, it include casing and, by weight, following general dispensing：
Wherein, also include when multicolored shrimp meat sausage is red, by weight, following dispensing：
Carrot juice 100-125
Salt 15
Sugared 12-12.5；
Wherein, also include when multicolored shrimp meat sausage is yellow, by weight, following dispensing：
Pumpkin Juice 100-125
Salt 15
Sugared 12-12.5；
Wherein, also include when multicolored shrimp meat sausage is white, by weight, following dispensing：
Succus Rhizoma Dioscoreae 100-125
Salt 12.5
Sugar 12.5；
Wherein, also include when multicolored shrimp meat sausage is green, by weight, following dispensing：
Spinach juice 100-125
Salt 12.5
Sugar 12.5；
Wherein, also include when multicolored shrimp meat sausage is black, by weight, following dispensing：
Inkfish juice (saliferous) 37.5
Sugar 15
Salt 11-12.5.
6. the preparation method of multicolored shrimp meat sausage, including：
1) casing, vegetables, the pretreatment of black food：Casing is cleaned with water, the salt and dirt on surface are removed, in cooking wine
Immersion make its deodorization that fully absorbs water, at about 20-40 minute after take out, then with clear water by its surface washing totally, it is stand-by；Clean vegetable
Dish, removes the peel stripping and slicing, squeezes the juice, stand-by；Black food, such as black soya bean or seaweed, first with cleaning up, add its 5-8 times of weight
Water, after smashing filtering gained juice it is stand-by, inkfish juice can directly be purchased from market；
2) preparation of meat gruel：Shrimp is thawed using flowing water freezing process, treats that material temperature goes back up to 0 DEG C or so and shelled, removes enteraden,
Rinsed three times with the frozen water of 3-6 times of shrimp weight, peeled shrimp surface moisture is blotted with gauze；Peeled shrimp, Fresh Grade Breast are placed in meat grinder
Rub, temperature is maintained at 0~4 DEG C during this；Then starch is added into shrimp and pigeon breast meat gruel and beats routed 2-3 minutes, completely breast
Other dispensings are proportionally added after change continue to beat to burst 3-5 minutes and be sufficiently mixed to it；
3) bowel lavage：The shrimp after bursting will be beaten and pigeon breast meat gruel carries out bowel lavage；
4) gelation：Shrimp meat sausage is placed in 35-45 DEG C of warm water gelation 20-40 minutes；
5) cooking disinfection：Shrimp meat sausage after gelation is placed in 85-95 DEG C of hot water and heated 20-40 minutes；
6) cool down：Heating is finished to be cooled down 20-40 minutes in frozen water；
7) pack：After shrimp meat sausage is weighed, packed, cold storage.
7. preparation method according to claim 6, it further comprises in step 2) meat gruel prepare after, by shrimp and pigeon breast
Meat gruel low temperature process, so that it is guaranteed that shrimp and pigeon breast meat gruel never degenerate before preparing shrimp meat sausage, the low temperature process include shrimp and
Pigeon breast meat gruel and freezing point depressant are cut through cooled mixer to be mixed, and is packed after being well mixed, wherein freezing point depressant
It is, by shrimp to be frozen and total restatement of pigeon breast meat gruel, 3-5% sucrose, 3-5% sorbierites, 0.2-0.4% polyphosphates.
8. preparation method according to claim 7, wherein the freezing point depressant is by shrimp to be frozen and pigeon breast meat gruel
Total restatement, 4% sucrose, 4% sorbierite, 0.3% polyphosphate.
9. preparation method according to claim 6, wherein step 3) from a diameter of 30mm hog intestine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710348547.4A CN107080183A (en) | 2017-05-17 | 2017-05-17 | Multicolored shrimp meat sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710348547.4A CN107080183A (en) | 2017-05-17 | 2017-05-17 | Multicolored shrimp meat sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107080183A true CN107080183A (en) | 2017-08-22 |
Family
ID=59607680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710348547.4A Pending CN107080183A (en) | 2017-05-17 | 2017-05-17 | Multicolored shrimp meat sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107080183A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668583A (en) * | 2017-09-19 | 2018-02-09 | 中南林业科技大学 | A kind of production method of oyster meat gruel gel products |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
| CN109601883A (en) * | 2019-01-17 | 2019-04-12 | 饶平县杜氏食品有限公司 | Instant chicken egg white vegetable biscuit and preparation method thereof |
| CN110074359A (en) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | A kind of lobster sausage and preparation method thereof |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN115669883A (en) * | 2022-11-10 | 2023-02-03 | 北海市万景海产有限公司 | Shrimp sausage process flow method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142916A (en) * | 1995-08-15 | 1997-02-19 | 梁春涛 | Ham sausage containing vegetable juice |
| CN101422237A (en) * | 2007-10-31 | 2009-05-06 | 李桂莲 | Production method of nutrient sausage |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102334697A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Five-color eight-treasure ham sausage and making process thereof |
| CN103385494A (en) * | 2013-08-09 | 2013-11-13 | 福建东亚水产股份有限公司 | Processing process of shrimp sausage |
| CN103892354A (en) * | 2014-04-14 | 2014-07-02 | 湛江国联水产开发股份有限公司 | Instant shrimp sausage and preparation method thereof |
| CN104026626A (en) * | 2014-06-12 | 2014-09-10 | 青岛积德成食品有限公司 | Vegetable juice sausage as well as preparation method thereof |
-
2017
- 2017-05-17 CN CN201710348547.4A patent/CN107080183A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142916A (en) * | 1995-08-15 | 1997-02-19 | 梁春涛 | Ham sausage containing vegetable juice |
| CN101422237A (en) * | 2007-10-31 | 2009-05-06 | 李桂莲 | Production method of nutrient sausage |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102334697A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Five-color eight-treasure ham sausage and making process thereof |
| CN103385494A (en) * | 2013-08-09 | 2013-11-13 | 福建东亚水产股份有限公司 | Processing process of shrimp sausage |
| CN103892354A (en) * | 2014-04-14 | 2014-07-02 | 湛江国联水产开发股份有限公司 | Instant shrimp sausage and preparation method thereof |
| CN104026626A (en) * | 2014-06-12 | 2014-09-10 | 青岛积德成食品有限公司 | Vegetable juice sausage as well as preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| MR.Q: "《吃透你了，上海》", 31 May 2015 * |
| 纵伟: "《食品科学概论》", 30 September 2015 * |
| 黄德智: "《肉制品添加物的性能与应用》", 31 January 2001 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668583A (en) * | 2017-09-19 | 2018-02-09 | 中南林业科技大学 | A kind of production method of oyster meat gruel gel products |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
| CN109601883A (en) * | 2019-01-17 | 2019-04-12 | 饶平县杜氏食品有限公司 | Instant chicken egg white vegetable biscuit and preparation method thereof |
| CN110074359A (en) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | A kind of lobster sausage and preparation method thereof |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
| CN115669883A (en) * | 2022-11-10 | 2023-02-03 | 北海市万景海产有限公司 | Shrimp sausage process flow method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107080183A (en) | Multicolored shrimp meat sausage and preparation method thereof | |
| CN102948826B (en) | Processing method of instant lightly baked prawn | |
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN104605404A (en) | Crystal fish slide and preparation method thereof | |
| CN102090673B (en) | Fish skin-peanut food | |
| CN104605411A (en) | Sleeve-fish slide and preparation method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN103734771A (en) | Chinese chestnut and duck meat sausage and manufacturing method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN101317675A (en) | Quick freezing sleeve-fish vegetable steak food and preparation thereof | |
| CN101524164B (en) | Processing method of scallop skirt | |
| CN105325939A (en) | Beancurd sheet shrimp roll and processing technology thereof | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN104432149A (en) | Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof | |
| CN103549516A (en) | Preparation method for instant seaweed fresh vermicelli | |
| CN103478774B (en) | Instant sea crab slice and its preparation method | |
| CN105341746A (en) | Nutrient purple potato ham sausage and processing technology thereof | |
| CN106858368B (en) | Hometown sausage and preparation method thereof | |
| KR101343936B1 (en) | Process for preparing chicken roast | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN102450662B (en) | Duck oesophagus food and its preparation method | |
| CN103393157A (en) | Hangover-alleviating core-wrapped fish ball product and preparation method thereof | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN104351851B (en) | A kind of mountain delicacy flesh of fish large meatball and preparation method thereof | |
| CN107319392A (en) | A kind of instant Culter fish balls and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |