CN109832569A - A kind of seafood sausage - Google Patents
A kind of seafood sausage Download PDFInfo
- Publication number
- CN109832569A CN109832569A CN201711228307.7A CN201711228307A CN109832569A CN 109832569 A CN109832569 A CN 109832569A CN 201711228307 A CN201711228307 A CN 201711228307A CN 109832569 A CN109832569 A CN 109832569A
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- parts
- shrimp
- sausage
- liquid
- seafood
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- 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.)
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Abstract
The invention discloses a kind of seafood sausages, its component is as follows by proportion by weight: 45-55 parts of shrimp, 10-20 parts of minced fillet, 5-10 parts of crab meat, 45-55 parts of yellow rice wine, 1.5-2 parts of tangerine peel powder, 1.5-3 parts of salt, 1.5-3 parts of soybean protein isolate, 1.5-3 parts of MAPEAK2.0 curing agent, 0.75-1.5 parts of brown sugar, 0.25-0.5 part of essence, 0.3-0.6 part of monosodium glutamate of MF006 liquid shrimp, 0.25-0.5 part of MAGEL-TA carragheen, 0.6-1.2 parts of fragrance of MS104 sausage, 0.075-0.15 part of monascorubin liquid, 0.004-0.008 part of sodium nitrite.Raw material not only only has shrimp, also addition minced fillet, and finished product mouthfeel chewiness obtained deployed by a certain percentage, non-greasy is moderately salted, is suitble to various people edible.
Description
Technical field
The invention belongs to meat products technical fields, and in particular to a kind of seafood sausage.
Background technique
Sausage is a kind of food of deliciousness, using selected high-quality auxiliary material meat, then records through vacuum, fire-cures shortening, is sterile
The processes such as vacuum packaging are process, and need whole cold chain distribution storage.Main component is auxiliary material meat, starch, essence etc..
Summary of the invention
The object of the present invention is to provide a kind of seafood sausages, solve existing shrimp sausage and only use shrimp, ratio of tasting
More rich problem.
Seafood sausage provided by the invention, component are as follows by proportion by weight: 45-55 parts of shrimp, minced fillet 10-20
Part, 5-10 parts of crab meat, 45-55 parts of yellow rice wine, 1.5-2 parts of tangerine peel powder, 1.5-3 parts of salt, 1.5-3 parts of soybean protein isolate,
1.5-3 parts of MAPEAK2.0 curing agent, 0.75-1.5 parts of brown sugar, 0.25-0.5 part of essence of MF006 liquid shrimp, monosodium glutamate
0.3-0.6 part, 0.25-0.5 part of MAGEL-TA carragheen, 0.6-1.2 parts of fragrance of MS104 sausage, monascorubin liquid
0.075-0.15 part, 0.004-0.008 part of sodium nitrite.
Seafood sausage provided by the invention, the beneficial effect is that, raw material not only only has shrimp, also addition minced fillet, by one
The deployed finished product mouthfeel chewiness obtained of certainty ratio, non-greasy is moderately salted, is suitble to various people edible.
Specific embodiment
Below with reference to one embodiment, seafood sausage provided by the invention is described in detail.
Embodiment
The seafood sausage of the present embodiment, component are as follows by proportion by weight: 70 parts of shrimp, 20 parts of minced fillet, and 10 parts of crab meat,
70 parts of yellow rice wine, 15 parts of tangerine peel powder, 3 parts of salt, 3 parts of soybean protein isolate, 3 parts of MAPEAK2.0 curing agent, 1.5 parts of brown sugar,
0.5 part of essence of MF006 liquid shrimp, 0.6 part of monosodium glutamate, 0.5 part of MAGEL-TA carragheen, 1.2 parts of MS104 sausage fragrance, red yeast rice
0.15 part of haematochrome liquid, 0.008 part of sodium nitrite.
Claims (1)
1. a kind of seafood sausage, it is characterised in that: its component is as follows by proportion by weight: 45-55 parts of shrimp, minced fillet 10-20
Part, 5-10 parts of crab meat, 45-55 parts of yellow rice wine, 1.5-2 parts of tangerine peel powder, 1.5-3 parts of salt, 1.5-3 parts of soybean protein isolate,
1.5-3 parts of MAPEAK2.0 curing agent, 0.75-1.5 parts of brown sugar, 0.25-0.5 part of essence of MF006 liquid shrimp, monosodium glutamate
0.3-0.6 part, 0.25-0.5 part of MAGEL-TA carragheen, 0.6-1.2 parts of fragrance of MS104 sausage, monascorubin liquid
0.075-0.15 part, 0.004-0.008 part of sodium nitrite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711228307.7A CN109832569A (en) | 2017-11-29 | 2017-11-29 | A kind of seafood sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711228307.7A CN109832569A (en) | 2017-11-29 | 2017-11-29 | A kind of seafood sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109832569A true CN109832569A (en) | 2019-06-04 |
Family
ID=66882255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711228307.7A Pending CN109832569A (en) | 2017-11-29 | 2017-11-29 | A kind of seafood sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109832569A (en) |
-
2017
- 2017-11-29 CN CN201711228307.7A patent/CN109832569A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190604 |
|
| WD01 | Invention patent application deemed withdrawn after publication |