CN107223900A - A kind of low fat high calcium seafood intestines - Google Patents
A kind of low fat high calcium seafood intestines Download PDFInfo
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- CN107223900A CN107223900A CN201710638915.9A CN201710638915A CN107223900A CN 107223900 A CN107223900 A CN 107223900A CN 201710638915 A CN201710638915 A CN 201710638915A CN 107223900 A CN107223900 A CN 107223900A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 46
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 239000011575 calcium Substances 0.000 title claims abstract description 23
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 23
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 23
- 210000000936 intestine Anatomy 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000013580 sausages Nutrition 0.000 claims abstract description 23
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- 238000011049 filling Methods 0.000 claims abstract description 15
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- 239000002994 raw material Substances 0.000 claims abstract description 11
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- 238000002360 preparation method Methods 0.000 claims abstract description 9
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- 239000006188 syrup Substances 0.000 claims abstract description 7
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- 230000036541 health Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
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- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
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- 240000006108 Allium ampeloprasum Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 8
- 241001529742 Rosmarinus Species 0.000 claims description 8
- 240000007651 Rubus glaucus Species 0.000 claims description 8
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 8
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- 229940029982 garlic powder Drugs 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000015099 wheat brans Nutrition 0.000 claims description 8
- 244000143590 Salvia chinensis Species 0.000 claims description 7
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 7
- 235000005794 Salvia japonica Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims 1
- 229910052802 copper Inorganic materials 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
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- 210000001364 upper extremity Anatomy 0.000 description 3
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000013793 astaxanthin Nutrition 0.000 description 2
- 239000001168 astaxanthin Substances 0.000 description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 2
- 229940022405 astaxanthin Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- YUWBVKYVJWNVLE-UHFFFAOYSA-N [N].[P] Chemical compound [N].[P] YUWBVKYVJWNVLE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
Abstract
The invention belongs to technical field of food preparation, and in particular to a kind of low fat high calcium seafood intestines being made with fish-bone, shrimp shell and shouledr meat etc. for raw material, and its primary raw material is：Shouledr meat, passion fruit, seafood mud, adlay, pumpkin, thyme, cardamom and casing etc.；Its preparation technology is：Shouledr meat is diced, fruit syrup is put into and pickles, takes out and wears into muddy flesh and obtain butcher's meat filling, dry fish-bone and dry shrimp shell etc. are crushed, inkfish juice and Ji Me Lao Jiu is added, stir to obtain seafood mud, coarse food grain is crushed into obtain coarse grain powder, thyme, cardamom and honey etc. is weighed and prepares flavoring；Butcher's meat filling, seafood mud, coarse grain powder and flavoring for mixture are stirred into obtain sausage filling, low fat high calcium seafood intestines are made in the step such as roasting, air-dried slowly through bowel lavage, slow fire；It makes full use of marine product leftover bits and pieces, saves resource, and technique is simple, and products material enriches, tasty, low fat high calcium, nutrient health, is easy to preserve, production environment is friendly.
Description
Technical field：
The invention belongs to technical field of food preparation, it is related to a kind of perfume (or spice) being mixed using pork and fish-bone as primary raw material
A kind of intestines, and in particular to low fat high calcium seafood intestines being made with fish-bone, shrimp shell and shouledr meat etc. for raw material.
Background technology：
With economic development, living standards of the people are improved, and seafood consumption figure rises rapidly, and the consumption of fish shrimp crab accounts for big portion
Point, therefore substantial amounts of fish-bone, shrimp shell, crab shell etc. can be all produced every year, these seafood leftover bits and pieces are simply discarded mostly, are both wasted
Marine resources cause environmental pollution again, while also increasing the cost of marine products processing.Fish-bone is the leftover bits and pieces of fish food, main
To be made up of ash content, protein, moisture and fat, rich in various trace elements, often to eat such as collagen, chondroitin and calcium ferrophosphorus
Skeleton development is helped lend some impetus to fish-bone, osteoporosis is prevented.Shrimp shell, crab shell also have very high value, and it contains abundant
Protein, calcium carbonate, astaxanthin can be extracted in nitrogen phosphorus and chitin, and shrimp shell, astaxanthin has very strong anticancer, antioxygen
Change is acted on, and can strengthen the immunity of human body, and crab shell also has good medical value, and it contains chitin, is superior enhancing
Cancer, diabetes etc. are had certain curative effect by the health products of body immunity.Therefore, the leftover bits and pieces of marine product is used as one kind
Renewable resource Huge value, the production of series of products is carried out using fish-bone, shrimp shell and crab shell, is not only solved waste discharge and is asked
Topic, and cost of material is low, with good Social benefit and economic benefit.At present, in the market utilizes fish-bone, shrimp shell etc. mostly
Animal plant feedstuff is processed into, the less of food is made, China Patent No. is a kind of low fat fish disclosed in 200710191259.9
The preparation method of bone leisure food, is cured fish-bone using non-fried method, brittle, crispy in taste, and more remains fish
The nutrition of bone, but its unsuitable children is edible, easily snaps into throat, and nutrition is difficult to absorb；Sausage is the fashionable world
Traditional cuisines, color and luster is red gorgeous, and taste is various, nutritious, but the sausage fat content of in the market is high, and contains nitrite etc.
Additive, especially contains polymeric phosphate, is easily caused human body calcium deficiency, by the sausage of many seafood tastes of fish-bone etc. and in the market,
But all it is therefore to invent a kind of low fat high calcium by primary raw material of seafood meat, the low fat high calcium seafood intestines product of nutrient health has very much
Market prospects.
The content of the invention：
It is an object of the invention to overcome the shortcoming that prior art is present, seek to design a kind of a variety of seafood leftover bits and pieces of utilization
The low fat high calcium seafood intestines being mixed in proportion for primary raw material.
To achieve these goals, each raw material weight component is in low fat high calcium seafood intestines of the present invention：Pig foreleg
100-120 parts of meat, 20-30 parts of passion fruit, 10-15 parts of raspberry fruit, 40-65 parts of seafood mud, 10-15 parts of adlay, 5-10 parts of wheat bran,
5-10 parts of buckwheat, 10-15 parts of pumpkin, 5-10 parts of leek seed, 2-4 parts of thyme, 3-5 parts of chilli, dry Salvia japonica 1-2 parts,
1-2 parts of cardamom, 1-2 parts of rosemary, 5-8 parts of garlic powder, 3-5 parts of honey, 5-8 parts of salt, 10-15 parts of casing；
Low fat high calcium seafood intestines preparation technology of the present invention is：
(1) meat stuffing is pickled：Component weighs shouledr meat by weight, clean dice it is standby, weigh passion fruit and raspberry fruit, will
It is with pure water by weight 1：2 ratio is squeezed the juice, and obtains fruit syrup, and pork fourth is put into fruit syrup and pickles 1-2 hours, temperature control
2-5 DEG C, further take out and wear into muddy flesh, obtain butcher's meat filling；
(2) seafood mud is produced：Weigh dry fish-bone 15-20 parts, do 10-15 parts of shrimp shell and dry crab shell 5-10 parts, clean and be put into
Boiling in high steam pot, sets pressure to be taken out after 0.1-0.2MPa, 5-10 minutes, by the fish-bone after boiling, shrimp shell and crab shell
It is put into rice vinegar and cleans, dries and co-grinding is into the dry powder particle that particle diameter is 200 mesh, obtain seafood powder, add inkfish juice 5-10
Part and 5-10 parts of Ji Me Lao Jiu, stir to obtain seafood mud, using standby after ultraviolet disinfection lamp irradiation-sterilize 20-30 minutes；
(3) coarse grain powder and flavoring are produced：Component weighs adlay, wheat bran, buckwheat, pumpkin and leek seed by weight, washes
Net drying, co-grinding obtains coarse grain powder into the dry powder particle that particle diameter is 200 mesh；By weight component weigh thyme, chilli,
Dry Salvia japonica, cardamom and rosemary, mixing, which is put into pulverizer, wears into 200 mesh powders, adds garlic powder, honey and salt,
It is well mixed to obtain flavoring；
(4) sausage is produced：Butcher's meat filling, seafood mud, coarse grain powder and flavoring for mixture are stirred to obtain sausage filling, with fresh-keeping
Film is sealed, and is put into refrigerator cold-storage 2-3 hours, 1-3 DEG C of temperature control；Casing is rinsed 3-4 times with flowing water, then by its turn-over, adds face
Powder is grabbed repeatedly to be rubbed and rinses, so repeat 2-3 times, then by casing be put into weight concentration be 20% saline solution in immersion 1-2 it is small
When after take out, sausage filling is poured into casing, casing port is tightened and obtains fresh sausage, fresh sausage is baked slowly with slow fire, bake to 8 one-tenth it is dry
When, fresh sausage is hung over after outdoor shady place is air-dried 2-3 weeks and obtains product low fat high calcium seafood intestines, is cleaned and cooks section food
With fresh without raw meat, oily but not greasy, meat and vegetables collocation is reasonable, and nutrient health is suitable for all ages.
Compared with prior art, it makes full use of marine product leftover bits and pieces to the present invention, saves resource, turns waste into wealth, technique letter
Single, products material enriches, green additive-free, tasty, low fat high calcium, and green and healthy are easy to preserve, production environment friend
It is good.
Embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
Each raw material weight component of compounding sea fresh bone meal biscuit that the present embodiment is related to is：120 parts of shouledr meat, passion fruit 30
Part, 15 parts of raspberry fruit, 65 parts of seafood mud, 15 parts of adlay, 10 parts of wheat bran, 10 parts of buckwheat, 15 parts of pumpkin, 10 parts of leek seed, hundred
In fragrant 4 parts, 5 parts of chilli, dry 2 parts of Salvia japonica, 2 parts of cardamom, 2 parts of rosemary, 8 parts of garlic powder, 5 parts of honey, 8 parts of salt, intestines
15 parts of clothing；Its preparation technology is：
(1) meat stuffing is pickled：Component weighs shouledr meat by weight, clean dice it is standby, weigh passion fruit and raspberry fruit, will
It is with pure water by weight 1：2 ratio is squeezed the juice, and obtains fruit syrup, and pork fourth is put into fruit syrup and pickled 2 hours, temperature control 2
DEG C, further take out and wear into muddy flesh, obtain butcher's meat filling；
(2) seafood mud is produced：10 parts of dry 20 parts of fish-bone, 10 parts of dry shrimp shell and dry crab shell are weighed, cleans and is put into high steam
Boiling in pot, sets pressure 0.2MPa, is taken out after 5 minutes, and the fish-bone after boiling, shrimp shell and crab shell are put into rice vinegar and cleaned,
Dry and co-grinding be into the dry powder particle that particle diameter is 200 mesh, obtain seafood powder, add 10 parts of 10 parts of inkfish juice and Ji Me Lao Jiu,
Stir to obtain seafood mud, using standby after ultraviolet disinfection lamp irradiation-sterilize 30 minutes；
(3) coarse grain powder and flavoring are produced：Component weighs adlay, wheat bran, buckwheat, pumpkin and leek seed by weight, washes
Net drying, co-grinding obtains coarse grain powder into the dry powder particle that particle diameter is 200 mesh；By weight component weigh thyme, chilli,
Dry Salvia japonica, cardamom and rosemary, mixing, which is put into pulverizer, wears into 200 mesh powders, adds garlic powder, honey and salt,
It is well mixed to obtain flavoring；
(4) sausage is produced：Butcher's meat filling, seafood mud, coarse grain powder and flavoring for mixture are stirred to obtain sausage filling, with fresh-keeping
Film is sealed, and is put into refrigerator cold-storage 3 hours, 2 DEG C of temperature control；Casing is rinsed 4 times with flowing water, then by its turn-over, adds flour repeatedly
Grab and rub and rinse, so repeat 3 times, then casing is put into immersion in the saline solution that weight concentration is 20% and taken out after 2 hours, will
Sausage filling is poured into casing, is tightened casing port and is obtained fresh sausage, and fresh sausage is baked slowly with slow fire, bake to 8 one-tenth it is dry when, fresh sausage is hung
After outdoor shady place is air-dried 3 weeks product low fat high calcium seafood intestines, cleaned that to cook section edible, it is fresh without raw meat, it is oily and
Oiliness, meat and vegetables collocation is reasonable, and nutrient health is suitable for all ages.
Embodiment 2：
The present embodiment difference from Example 1 is in low fat high calcium seafood intestines that each raw material weight component is：Pig foreleg
100 parts of meat, 30 parts of passion fruit, 15 parts of raspberry fruit, 65 parts of seafood mud, 10 parts of adlay, 5 parts of wheat bran, 5 parts of buckwheat, 10 parts of pumpkin,
5 parts of leek seed, 2 parts of thyme, 5 parts of chilli, dry 2 parts of Salvia japonica, 2 parts of cardamom, 2 parts of rosemary, 8 parts of garlic powder, honey 3
Part, 8 parts of salt, 15 parts of casing；Preparation technology be the same as Example 1, obtained product color is red gorgeous, the salty perfume (or spice) of flavour, seafood during thin product
Taste is strong, nutritious, firmly gets liking for young consumers, especially likes the colony eaten seafood, at the same have stimulate appetite,
Effect anti-oxidant, that energy is provided.
Embodiment 3：
The present embodiment difference from Example 1 is in low fat high calcium seafood intestines that each raw material weight component is：Pig foreleg
100 parts of meat, 30 parts of passion fruit, 15 parts of raspberry fruit, 40 parts of seafood mud, 15 parts of adlay, 10 parts of wheat bran, 10 parts of buckwheat, pumpkin 15
Part, 10 parts of leek seed, 4 parts of thyme, 5 parts of chilli, dry 2 parts of Salvia japonica, 2 parts of cardamom, 1 part of rosemary, 5 parts of garlic powder, honeybee
5 parts of honey, 5 parts of salt, 10 parts of casing；Preparation technology be the same as Example 1, obtained product delicate flavour is thin, and fat content is low, nutriture value
Value is high, is particularly suitable for the elderly of light taste, low fat high calcium seafood intestines are thinly sliced, the vegetables such as collocation cucumber, is made
Cucumber mixes sausage, convenient and simple, is one of delicacies essential on dining table.
Embodiment 4：
Low fat high calcium seafood intestines Egg Tarts is prepared from low fat high calcium seafood intestines prepared by embodiment 2, this product is cut for 50 grams
Into thin fourth, by thin fourth and milk, condensed milk and granulated sugar according to 1：2：2：1 ratio mixing, is evenly stirred until that granulated sugar dissolves, adds
2 yolk and 50 grams of Self- raising flour are stirred, and obtain Egg Tarts liquid, and Egg Tarts liquid is injected in Egg Tarts musculus cutaneus, is put into baking box, temperature control
200 DEG C, toast 20 minutes, obtain low fat high calcium seafood intestines Egg Tarts, obtained product is sweet and dilitious, and delicious flavour is nutritious, pierce
Swash appetite, firmly get liking for young man.
Claims (1)
1. a kind of low fat high calcium seafood intestines, it is characterised in that the composition by weight of raw material is：100-120 parts of shouledr meat, passion fruit
20-30 parts, 10-15 parts of raspberry fruit, 40-65 parts of seafood mud, 10-15 parts of adlay, 5-10 parts of wheat bran, 5-10 parts of buckwheat, pumpkin
10-15 parts, 5-10 parts of leek seed, 2-4 parts of thyme, 3-5 parts of chilli, dry Salvia japonica 1-2 parts, 1-2 parts of cardamom, rosemary 1-
2 parts, 5-8 parts of garlic powder, 3-5 parts of honey, 5-8 parts of salt, 10-15 parts of casing；Preparation technology is：
(1) meat stuffing is pickled：Component weighs shouledr meat by weight, clean dice it is standby, weigh passion fruit and raspberry fruit, by its with
Pure water is by weight 1：2 ratio is squeezed the juice, and obtains fruit syrup, and pork fourth is put into fruit syrup and pickled 1-2 hours, temperature control 2-5
DEG C, further take out and wear into muddy flesh, obtain butcher's meat filling；
(2) seafood mud is produced：Weigh dry fish-bone 15-20 parts, do 10-15 parts of shrimp shell and dry crab shell 5-10 parts, clean and be put into high pressure
Boiling in steam copper, sets pressure to be taken out after 0.1-0.2MPa, 5-10 minutes, the fish-bone after boiling, shrimp shell and crab shell is put into
Cleaned in rice vinegar, dry and co-grinding is into the dry powder particle that particle diameter is 200 mesh, obtain seafood powder, add 5-10 part of inkfish juice with
5-10 parts of Ji Me Lao Jiu, stir to obtain seafood mud, using standby after ultraviolet disinfection lamp irradiation-sterilize 20-30 minutes；
(3) coarse grain powder and flavoring are produced：Component weighs adlay, wheat bran, buckwheat, pumpkin and leek seed by weight, cleans and dries
Dry, co-grinding obtains coarse grain powder into the dry powder particle that particle diameter is 200 mesh；Component weighs thyme, chilli, dry mouse by weight
Tail grass, cardamom and rosemary, mixing, which is put into pulverizer, wears into 200 mesh powders, adds garlic powder, honey and salt, mixing
It is uniform to obtain flavoring；
(4) sausage is produced：Butcher's meat filling, seafood mud, coarse grain powder and flavoring for mixture are stirred to obtain sausage filling, it is close with preservative film
Envelope, is put into refrigerator cold-storage 2-3 hours, 1-3 DEG C of temperature control；Casing is rinsed 3-4 times with flowing water, then by its turn-over, adds flour anti-
Grab again and rub and rinse, so repeat 2-3 times, then by casing be put into weight concentration be 20% saline solution in immersion 1-2 hours after
Take out, sausage filling poured into casing, casing port is tightened and obtains fresh sausage, fresh sausage is baked slowly with slow fire, bake to 8 one-tenth it is dry when, will
Fresh sausage hang over outdoor shady place air-dry 2-3 week after product low fat high calcium seafood intestines, cleaned cook cut into slices eat, it is fresh and
Raw meat, not oily but not greasy, and meat and vegetables collocation is reasonable, and nutrient health is suitable for all ages.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
| CN103734781A (en) * | 2013-12-19 | 2014-04-23 | 大连创达技术交易市场有限公司 | Production method of dried seafood sausage |
| CN103892341A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Seafood sausage |
| CN103919175A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Prawn sausage |
| CN104187832A (en) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | Superfine shrimp shell powder high-calcium sausage and preparation method thereof |
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2017
- 2017-07-31 CN CN201710638915.9A patent/CN107223900A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892341A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Seafood sausage |
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
| CN103734781A (en) * | 2013-12-19 | 2014-04-23 | 大连创达技术交易市场有限公司 | Production method of dried seafood sausage |
| CN103919175A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Prawn sausage |
| CN104187832A (en) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | Superfine shrimp shell powder high-calcium sausage and preparation method thereof |
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Application publication date: 20171003 |