CN107080183A - Multicolored shrimp meat sausage and preparation method thereof - Google Patents
Multicolored shrimp meat sausage and preparation method thereof Download PDFInfo
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- 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
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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.
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| 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 |
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| 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 |
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| 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 |
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