CN107223913A - A kind of shrimp sausage of cray containing DHA and its processing method - Google Patents
A kind of shrimp sausage of cray containing DHA and its processing method Download PDFInfo
- Publication number
- CN107223913A CN107223913A CN201710543175.0A CN201710543175A CN107223913A CN 107223913 A CN107223913 A CN 107223913A CN 201710543175 A CN201710543175 A CN 201710543175A CN 107223913 A CN107223913 A CN 107223913A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- cray
- sausage
- dha
- containing dha
- 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 105
- 235000013580 sausages Nutrition 0.000 title claims abstract description 69
- 238000003672 processing method Methods 0.000 title abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 239000006071 cream Substances 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 235000015110 jellies Nutrition 0.000 claims abstract description 5
- 239000008274 jelly Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 210000000936 intestine Anatomy 0.000 claims 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 229920002261 Corn starch Polymers 0.000 abstract description 5
- 239000008120 corn starch Substances 0.000 abstract description 5
- 229940099112 cornstarch Drugs 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003750 conditioning effect Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 5
- 238000007792 addition Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020930 dietary requirements Nutrition 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000238017 Astacoidea Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- RFRIWRLHYDZFRS-UHFFFAOYSA-N [Na].[Na].[Na].P(O)(O)(O)=O Chemical compound [Na].[Na].[Na].P(O)(O)(O)=O RFRIWRLHYDZFRS-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 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
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 244000005700 microbiome Species 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of shrimp sausage of cray containing DHA and its processing method.The shrimp sausage of cray containing DHA, its raw material composition：Base-material：By weight：Fresh small shrimp shrimp or 60 70 parts of freezing cray shrimp, 35 parts of shrimp cream of jelly, 5 10 parts of cornstarch, 6 10 parts of soybean oil, 10 20 parts of water；Auxiliary material：Microalgae DHA pulvis and flavoring.Prepare：Cut and mix：Base-material is cut and mixed, cuts and mixes less than 12 DEG C of final temperature control；Bowel lavage：The meat gruel bowel lavage after mixing will be cut, checked card；Packaging：Sausage outer packing is using vacuum packaging；Ultra high pressure treatment：The 600MPa of ultra high pressure 400, holds the 50min of pressure time 30,40 60 DEG C of temperature.Compared to Frozen Prepared Food, its nutrition, local flavor, mouthfeel are a kind of shrimp sausage conditioning products of high-quality more preferably；Under 04 DEG C of refrigerated conditions, shrimp sausage shelf life reaches more than 30d, is easy to storage.
Description
Technical field
The present invention relates to a kind of cray shrimp sausage, and in particular to a kind of shrimp sausage of cray containing DHA and its processing
Method.
Background technology
In the market sale shrimp sausage, shrimp meat ball etc. are surimi product, mainly using minced fillet as raw material, be aided with livestock meat,
Animal tallow, soybean protein, plant amylum etc., addition shrimp taste, delicate flavour essence are processed.This generic Frozen Prepared Food,
Production and sales are influenceed by factors such as season, region, eating habits, and product form is single, and sale colony is popular, and the market demand becomes
In saturation.For the reform of processing of farm products supply side, it is necessary to develop the shrimp sausage goods of high-quality.Freshwater crayfish scientific name
It is individual larger shrimps in Freshwater shrimps for Procambius clarkii, cray sale also has part to add mainly based on fresh and alive
Work is into product, and product mainly has freezing shrimp meat, the whole shrimp of freezing conditioning etc., and cray shrimp was processed into sausage goods also not
See or rare.Microalgae DHA pulvis is particularly suitable for use in the needs such as infant, pregnant woman, women breast-feeding their children, the elderly and cardiac
DHA specific crowds are supplemented, are a kind of widely used nutrition fortifier and new resource food.At home and abroad market, microalgae DHA is
In the application such as baby formula product (such as milk powder, ground rice, puree), high-end edible oil, fruit drink, candy, bakery product
Promote.
The content of the invention
The technical problems to be solved by the invention are that there is provided a kind of shrimp of cray containing DHA in view of the shortcomings of the prior art
Sausage and its processing method.
A kind of shrimp sausage of cray containing DHA, its raw material composition：
Base-material：By weight：Fresh small shrimp shrimp or 60-70 parts of cray shrimp of freezing, 3-5 parts of shrimp cream of jelly, jade
5-10 parts of rice starch, 6-10 parts of soybean oil, 10-20 parts of water；
Auxiliary material：Microalgae DHA pulvis and flavoring.
By such scheme, the microalgae DHA pulvis is the 1%-2% of base-material by weight percentage.
Say scheme on, described flavoring is based on the percentage by weight for accounting for base-material including following auxiliary material：Salt 1.5%-
2%, white pepper 2 ‰ -4 ‰, ginger powder 1 ‰ -2 ‰, sodium isoascorbate 1 ‰ -2 ‰, monosodium glutamate 1 ‰ -2 ‰, composite phosphate
0.1%-0.3%.
By such scheme, the described shrimp sausage of cray containing DHA after raw material bowel lavage through ultra high pressure treatment through will obtain.
By such scheme, the ultra high pressure 400-600MPa holds pressure time 30-50min, 40-60 DEG C of temperature.
By such scheme, described composite phosphate composition is calculated as in mass ratio：Sodium tripolyphosphate, sodium pyrophosphate, phosphoric acid
Trisodium, calgon 2:2:2:1.
By such scheme, the effective DHA content 100mg/100g-200mg/100g of the shrimp sausage of cray containing DHA.
By such scheme, stored under the conditions of above-mentioned 0-4 DEG C of the shrimp of cray containing DHA sausage, storage phase reaches more than 30d.
The preparation technology of the above-mentioned shrimp of cray containing DHA sausage, step is as follows：
Cut and mix：Base-material is cut and mixed, base-material reclaimed water is frozen water, is added portionwise, cut mix during add salt, compound phosphorus successively
Hydrochlorate, microalgae DHA pulvis, white pepper, ginger powder, sodium isoascorbate, monosodium glutamate are mixed according to being cut at a high speed after first low speed, cut and mix final temperature
Less than 12 DEG C of control；
Bowel lavage：The meat gruel bowel lavage after mixing will be cut, checked card；
Packaging：Sausage outer packing is using vacuum packaging；
Ultra high pressure treatment：Ultra high pressure 400-600MPa, holds pressure time 30-50min, 40-60 DEG C of temperature.
By such scheme, described bowel lavage uses 16-18mm Collagent casing for sausages bowel lavage, and length is checked card according to 6-8cm.
The present invention is using cray shrimp as main material, and compounding freezes shrimp cream, cornstarch, soybean oil formation base-material, wherein：Freeze
Shrimp cream is cray peeled shrimp processing byproduct, and rich in protein and delicious amino acid, sausage can be increased added in shrimp sausage
Nutrition, delicate flavour and local flavor；Microalgae DHA pulvis is further compounded in this formula, and coordinates the ultra high pressure treatment system of certain condition
Standby shrimp sausage, makes content of microorganisms in the heated suitable denaturation of shrimp albumen, reduction shrimp sausage, reaches shrimp sausage shelf life
More than 30d, realizes the curing of shrimp sausage, the purpose of sterilization；High-temperature heating is avoided to cause DHA to aoxidize, no DNA losses can be maximum
Limit retains the DHA nutritional ingredients of shrimp sausage external source addition, meets specific crowd DHA dietary requirements, in addition can be to greatest extent
Shrimp sausage flavor material is effectively retained, shrimp sausage organoleptic quality, such as color and luster, mouthfeel, local flavor is kept.
Except this, shrimp is without freezing and high-temperature process in present invention process, and shrimp elasticity, tenderness preferably, are produced beneficial to holding
The original mouthfeel of product, compared to Frozen Prepared Food, its nutrition, local flavor, mouthfeel are a kind of shrimp sausage conditionings of high-quality more preferably
Product.
Use to cut in preparation process of the present invention and mix emulsifying technology, using cray shrimp as base-material, cut and add micro- during mixing
Algae DHA pulvis, jelly shrimp cream, and composite phosphate, sodium isoascorbate are added, be conducive to, holding shrimp anti-oxidant to shrimp water conservation
Meat tenderness degree and color and luster, are conducive at utmost retaining the local flavor and delicate flavour of DHA components and sausage.Then by ultra high pressure treatment,
Keeping shrimp sausage mouthfeel delicate flavour, shrimp elasticity, tenderness preferably, while keeping product original mouthfeel, moreover it is possible to maximum limit
Degree retains DHA nutritional ingredients, while can extend the shelf life of shrimp sausage.
Beneficial effects of the present invention：
The products such as the more existing freezing shrimp Pork sausage of DHA cray shrimp sausages, the shrimp meat ball of the present invention have the advantage that：
Preferably, delicate flavour is good, can keep the original mouthfeel of product for shrimp elasticity, tenderness, and compared to Frozen Prepared Food, it is sought
Foster, local flavor, mouthfeel are a kind of shrimp sausage conditioning products of high-quality more preferably；
DHA nutritional ingredients can be retained to greatest extent, DHA content reaches that 1 ‰ -2 ‰, i.e. 100g shrimp sausage contain DHA100-
200mg, meets specific crowd DHA dietary requirements；
Animal tallow is not added with, compared to low temperature meat sausage and surimi product more nutrient health；
Under 0-4 DEG C of refrigerated condition, shrimp sausage shelf life reaches more than 30d, is easy to storage.
Brief description of the drawings
Fig. 1 is embodiment processing shrimp Pork sausage DHA content；
Fig. 2 is embodiment processing shrimp Pork sausage color and luster；
Fig. 3 is embodiment processing shrimp Pork sausage texture (shearing force)；
Fig. 4 is shrimp sausage ultra high pressure treatment group and untreated fish group total plate count and storage time relation.
Embodiment
Embodiment 1：
A kind of processing method of the shrimp of cray containing DHA sausage, it is characterized in that as obtained by processing following steps：
1st, cut and mix：Fresh small shrimp shrimp or freezing cray shrimp are taken, is mixed according to being cut at a high speed after first low speed, is cut and mix final temperature
Less than 12 DEG C of control, cuts during mixing point 2 addition frozen water, base-material include shrimp 60%, jelly shrimp cream 5%, cornstarch 5%,
Soybean oil 10%, frozen water 20%, cut mix during add salt content successively for 1.5%, compound phosphoric acid concentration 0.3%, microalgae
DHA pulvis (containing DHA 10% in microalgae DHA pulvis) 1%, white pepper 2 ‰, ginger powder 1 ‰, arabo-ascorbic acid na concn 1 ‰, taste
Essence 2 ‰.
2nd, bowel lavage：Using 16mm Collagent casing for sausages bowel lavage, length is checked card according to 6cm.
3rd, pack：Using vacuum packaging.
4th, ultrahigh-pressure sterilization：Ultra high pressure 400MPa, holds pressure time 50min, 40 DEG C of temperature.
5th, refrigerate：Stored under the conditions of 0-4 DEG C.
Embodiment 2：
A kind of processing method of the shrimp of cray containing DHA sausage, it is characterized in that：Using cray shrimp as raw material, by cutting
Mix, bowel lavage, packaging, super-pressure, refrigeration technique, prepare a kind of shrimp sausage of cray containing DHA.
1st, cut and mix：Fresh small shrimp shrimp or freezing cray shrimp are taken, is mixed according to being cut at a high speed after first low speed, is cut and mix final temperature
Less than 12 DEG C of control, base-material includes shrimp 65%, freezes shrimp cream 3%, cornstarch 7%, soybean oil 8%, frozen water 17%, is mixed cutting
During add salt content successively for 2%, compound phosphoric acid concentration 0.1%, microalgae DHA pulvis (contains DHA in microalgae DHA pulvis
10%) 2%, white pepper 3 ‰, ginger powder 2 ‰, arabo-ascorbic acid na concn 2 ‰, monosodium glutamate 1 ‰.
2nd, bowel lavage：Using 18mm Collagent casing for sausages bowel lavage, length is checked card according to 8cm.
3rd, pack：Using vacuum packaging.
4th, ultrahigh-pressure sterilization：Ultra high pressure 500MPa, holds pressure time 40min, temperature 50 C.
5th, refrigerate：Stored under the conditions of 0-4 DEG C.
Embodiment 3：
A kind of processing method of the shrimp of cray containing DHA sausage, it is characterized in that：Using cray shrimp as raw material, by cutting
Mix, bowel lavage, packaging, super-pressure, refrigeration technique, prepare a kind of shrimp sausage of cray containing DHA.
1st, cut and mix：Fresh small shrimp shrimp or freezing cray shrimp are taken, is mixed according to being cut at a high speed after first low speed, is cut and mix final temperature
Less than 12 DEG C of control, base-material includes shrimp 70%, freezes shrimp cream 4%, cornstarch 10%, soybean oil 6%, frozen water 10%, is cutting
It is 1.8 to add salt content during mixing successively, and compound phosphoric acid concentration 0.2%, microalgae DHA pulvis (contains DHA in microalgae DHA pulvis
10%) 1.5%, white pepper 4 ‰, ginger powder 1.5 ‰, arabo-ascorbic acid na concn 1.5 ‰, monosodium glutamate 1.5 ‰.
2nd, bowel lavage：Using 16-18mm Collagent casing for sausages bowel lavage, length is checked card according to 7cm.
3rd, pack：Using vacuum packaging.
4th, ultrahigh-pressure sterilization：Ultra high pressure 600MPa, holds pressure time 30min, temperature 60 C.
5th, refrigerate：Stored under the conditions of 0-4 DEG C.
To the color and luster of the above-mentioned shrimp of cray containing DHA sausage, texture, storage time is analyzed, embodiment 1-3 Prawns
Pork sausage color and luster is shown in Fig. 2；Shrimp sausage texture is shown in Fig. 3；As a result show：Shrimp sausage lustre index and fresh shrimp shade deviation
It is obvious, it is seen that the yellowish pink pool of processing technology prawn influences not notable, shrimp sausage shearing force 0.3-0.6kg, and tenderness index is preferable,
Embodiment 1-3 shrimp sausage storage time can reach more than 30d.
DHA content is tested：Using gas Chromatographic Determination.As a result see that Fig. 1, Fig. 1 can be seen that patent addition of the present invention
DNA frees of losses, DHA additions are effective DHA content in final products.
Claims (10)
1. a kind of shrimp sausage of cray containing DHA, it is characterised in that：Raw material is constituted：
Base-material：By weight：Fresh small shrimp shrimp or 60-70 parts of cray shrimp of freezing, 3-5 parts of shrimp cream of jelly, corn form sediment
5-10 parts of powder, 6-10 parts of soybean oil, 10-20 parts of water；
Auxiliary material：Microalgae DHA pulvis and flavoring.
2. the shrimp of cray containing DHA sausage according to claim 1, it is characterised in that：The microalgae DHA pulvis is by weight
Percentages are the 1%-2% of base-material.
3. the shrimp of cray containing DHA sausage according to claim 1, it is characterised in that：Described flavoring is by accounting for base-material
Percentage by weight meter include following auxiliary material：Salt 1.5%-2%, white pepper 2 ‰ -4 ‰, ginger powder 1 ‰ -2 ‰, sodium isoascorbate
1 ‰ -2 ‰, monosodium glutamate 1 ‰ -2 ‰, composite phosphate 0.1%-0.3%.
4. the shrimp of cray containing DHA sausage according to claim 1, it is characterised in that：The described shrimp of cray containing DHA
Sausage after raw material bowel lavage through ultra high pressure treatment through will obtain.
5. the shrimp of cray containing DHA sausage according to claim 4, it is characterised in that：The ultra high pressure 400-
600MPa, holds pressure time 30-50min, 40-60 DEG C of temperature.
6. the shrimp of cray containing DHA sausage according to claim 3, it is characterised in that：Described composite phosphate composition
It is calculated as in mass ratio：Sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate, calgon 2:2:2:1.
7. the shrimp of cray containing DHA sausage according to claim 1, it is characterised in that：The shrimp sausage of cray containing DHA has
Imitate DHA content 100mg/100g-200mg/100g.
8. the shrimp of cray containing DHA sausage according to claim 1, it is characterised in that：The above-mentioned shrimp of cray containing DHA is fragrant
Stored under the conditions of 0-4 DEG C of intestines, storage phase reaches more than 30d.
9. the preparation technology of the shrimp sausage of cray containing DHA described in claim 1, it is characterised in that：
Cut and mix：Base-material is cut and mixed, base-material reclaimed water be frozen water, be added portionwise, cut mix during add salt, compound phosphoric acid successively
Salt, microalgae DHA pulvis, white pepper, ginger powder, sodium isoascorbate, monosodium glutamate are mixed according to being cut at a high speed after first low speed, cut and mix final temperature control
Less than 12 DEG C of system.
Bowel lavage：The meat gruel bowel lavage after mixing will be cut, checked card.
Packaging：Sausage outer packing is using vacuum packaging；
Ultra high pressure treatment：Ultra high pressure 400-600MPa, holds pressure time 30-50min, 40-60 DEG C of temperature.
10. technique according to claim 9, it is characterised in that：Described bowel lavage is filled using 16-18mm Collagent casing for sausages
Intestines, length is checked card according to 6-8cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710543175.0A CN107223913A (en) | 2017-07-05 | 2017-07-05 | A kind of shrimp sausage of cray containing DHA and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710543175.0A CN107223913A (en) | 2017-07-05 | 2017-07-05 | A kind of shrimp sausage of cray containing DHA and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223913A true CN107223913A (en) | 2017-10-03 |
Family
ID=59957448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710543175.0A Pending CN107223913A (en) | 2017-07-05 | 2017-07-05 | A kind of shrimp sausage of cray containing DHA and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107223913A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751827A (en) * | 2017-10-16 | 2018-03-06 | 武汉轻工大学 | Pork sausage with cray flavor and functional component and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401266A (en) * | 2002-09-23 | 2003-03-12 | 俞福禄 | Fortified nutrient sausage and producing process thereof |
| CN101926467A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Health-care sausages rich in nutritional factors and preparation method |
| CN102178277A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for preparing ultrahigh pressure low-salt weever sausage |
| CN103734803A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Processing method of lobster ham sausage |
| CN103919176A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Lobster meat sausage |
-
2017
- 2017-07-05 CN CN201710543175.0A patent/CN107223913A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401266A (en) * | 2002-09-23 | 2003-03-12 | 俞福禄 | Fortified nutrient sausage and producing process thereof |
| CN101926467A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Health-care sausages rich in nutritional factors and preparation method |
| CN102178277A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for preparing ultrahigh pressure low-salt weever sausage |
| CN103734803A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Processing method of lobster ham sausage |
| CN103919176A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Lobster meat sausage |
Non-Patent Citations (1)
| Title |
|---|
| 海关总署关税征管司编著: "《海关总署商品归类决定》", 31 July 2014, 中国海关出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751827A (en) * | 2017-10-16 | 2018-03-06 | 武汉轻工大学 | Pork sausage with cray flavor and functional component and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406188B (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN103054079B (en) | Production method for shredded mackerel | |
| CN104605404A (en) | Crystal fish slide and preparation method thereof | |
| CN102948827A (en) | Processing method of instant lightly baked spicy squid | |
| CN102423089A (en) | Core eel ball and preparation method thereof | |
| CN102972808A (en) | Processing method of normal-temperature preserved instant bloated fish food | |
| CN101653272B (en) | Processing method of catfish luncheon meat | |
| CN104605411A (en) | Sleeve-fish slide and preparation method thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN103653052A (en) | Breaded fish | |
| CN102972786A (en) | Nutrient enrichment frankfurter and preparation method thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN108567132A (en) | A kind of seafood fermented soya bean sauce and preparation method thereof | |
| CN105595234A (en) | Making method for squid-flavored food | |
| CN110771823A (en) | Preparation method of shrimp sausage | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN103230047B (en) | Yacon bifidobacteria rabbit sausage and preparation method thereof | |
| CN105166970A (en) | Preparation method of nata de coco chicken meatballs | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN104172275A (en) | Processing method of silver carp head in casserole rich in collagen peptide | |
| CN107259413A (en) | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof | |
| CN101283810A (en) | Instant foodstuff containing fish and mutton and its preparation method | |
| CN103549490B (en) | Processing method for sardine fillets eaten raw | |
| CN107223913A (en) | A kind of shrimp sausage of cray containing DHA and its processing method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171003 |