CN1401265A - Algal meat sausage and producing process thereof - Google Patents
Algal meat sausage and producing process thereof Download PDFInfo
- Publication number
- CN1401265A CN1401265A CN02118750A CN02118750A CN1401265A CN 1401265 A CN1401265 A CN 1401265A CN 02118750 A CN02118750 A CN 02118750A CN 02118750 A CN02118750 A CN 02118750A CN 1401265 A CN1401265 A CN 1401265A
- Authority
- CN
- China
- Prior art keywords
- water
- meat
- marine alga
- tangle
- sea
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
An alga-meat sausage is prepared from the algal plant (kelp, Undaria pinnatifida, etc) through pulverizing or beating, mixing it with corn starch, pork and flavouring, and making sausage. Its advantage is complete nutrients including fat, protein, carbonhydrate, iodine and calcium.
Description
Technical field
The present invention relates to a kind of nutritious meat product and production technology thereof, particularly a kind of iodine, higher algae meat sausage and the production technology thereof of calcium content.
Background technology
The meat intestines are a kind of instant meat products that the people of China and even overwhelming majority area, the whole world and country enjoy a lot, have nutritious characteristics such as easy keeping storage, instant, fat and protein, but its nutritional labeling mainly is fat, carbohydrate and protein, people's basic need to diet in present high-frequency rhythm of life can only be satisfied, the demand of human body can't be satisfied senior nutritional labelings such as string, vitamin, iodine, calcium.Entered the modern consumption concept stage of pursuing diet nutritional, environmental protection and enhancing health people, traditional only is the demand that has not been satisfied people's new period meals level of consumption by the common meat intestines that meat and starch manufacturing are produced.
Summary of the invention
The objective of the invention is to provides a kind of nutritious algae meat sausage and processing method thereof, the more scientific and nutrient laden of traditional meat intestines that people are liked by add the seaweeds composition in common meat intestines.The technical solution adopted for the present invention to solve the technical problems is: a kind of nutritious algae meat sausage is provided, and these meat intestines are made up of cornstarch, pork, marine alga, pepper powder, monosodium glutamate and iodic salt, and each weight percentages of components is:
Cornstarch: 45-55%
Pork: 25-35%
Marine alga: 15-25%
Iodic salt: 0.1-0.5%
Pepper powder: 0.1-0.5%
Monosodium glutamate: 0.1-0.5%
Selected marine alga is the powdery or the sauce shape of sea-tangle or extra large undaria pinnitafida.
Its production technology is: (1) is got salt marsh or fresh marine alga such as sea-tangle or extra large undaria pinnitafida and is cut into 3 * 4 centimetres fritter, put into clean fresh-water pool and soaked 24-36 hour, to carry out abundant desalination and dearsenification; (2) after the sea-tangle that will soak or extra large undaria pinnitafida piece are used the water purification rinsing, put into the drier spin-dry; (3) sea-tangle after will drying or extra large undaria pinnitafida piece are placed on the enterprising pedestrian worker of operation chopping board and select, and removing impurity, and survey with metal detector and to purify, and remove metal waste; (4) will select clean sea-tangle or extra large undaria pinnitafida piece sends into beater to break into particle is 0.2-0.5 centimetre marine alga sauce; Or the drying stove dry to water content below 6% the back be ground into 20-60 purpose seawood meal with pulverizer; (5) get girth of a garment ratio be 1: 4 fresh pork with the drinking water rinsing clean after, with meat grinder it is twisted into 0.1-0.5 centimetre graininess muddy flesh; (6) with behind the seawood meal usefulness drinking water maceration, drain away the water; (7) according to the percentage by weight of various batching components, pork, iodic salt, pepper powder, monosodium glutamate and an amount of drinking water of the seawood meal behind cornstarch, the maceration or marine alga sauce, rubbing are put into mixing and blending machine stir, make bonding congee shape filling material; (8) the meat intestines filling material that will get ready with the machine of filling charges in the casing bag, be bundled into the meat intestines with thin cotton cord or special-purpose metal rope by certain size through the water logging bubble, then the meat intestines of moulding are hung up, send into that 100-120 ℃ of superheat flow steam oven carries out disinfection, behind the shortening 20-40 minute, cut off superheat flow steam, open the infrared ray baking oven of wall in the steam oven, and spray the white sugar water of saturated concentration, painting is baked to the meat intestines and goes out fragrance, is burnt red getting final product; Or meat intestines filling material charged into food plastic casing bag, and and after tightening with cord, put into 100 ℃ boiling water shortening 20-40 minute, airing is finished product.
Algae meat sausage provided by the present invention is to have added the higher instant meat product of a kind of iodine, calcium content that the seaweeds composition is made in the common meat intestines of tradition process, be highly suitable for the additional needs of human body to nutritional labelings such as iodine, calcium, be absorbed by the body very soon after people are edible, help improving the immunocompetence of human body self.The present invention has not only increased new meat intestines kind, make traditional meat intestines have more nutrient laden and local flavorization, and endemic control has remarkable economic efficiency and positive social benefit to iodine deficient area.
The invention will be further described below in conjunction with embodiment.
The specific embodiment
Embodiment 1. gets the marine alga of salt marsh such as sea-tangle or extra large undaria pinnitafida and is cut into 3 * 4 centimetres fritter, puts into clean fresh-water pool and soaks 24-36 hour, to carry out abundant desalination and dearsenification; Then, after the water purification rinsing, put into the drier spin-dry; Sea-tangle after the dehydration or extra large undaria pinnitafida piece are placed on operation chopping board enterprising pedestrian worker and select, and removing impurity, and survey with metal detector and to purify, and remove metal waste; To select clean sea-tangle or extra large undaria pinnitafida piece then sends into the hot-fluid drying oven and dries under 60-80 ℃ to water content below 6%; It is standby that dried raw material is ground into 20-60 purpose seawood meal with pulverizer.
Get girth of a garment ratio and be 1: 4 fresh pork with the drinking water rinsing clean after, with meat grinder that the graininess pork mud that it is twisted into 0.1-0.5 centimetre is standby.Seawood meal is used the drinking water maceration, and the back that drains away the water is standby.
Get 49 kilograms of wheat standard flours, 20 kilograms of seawood meals, 30 kilograms of pork mud, iodic salt 400 grams, pepper powder 300 grams, monosodium glutamate 300 grams and an amount of drinking water are put into mixing and blending machine and are stirred, after making bonding congee shape filling material, getting the meat intestines filling material that the sausage pocket will get ready with the machine of filling charges in the casing bag, be bundled into the meat intestines with thin cotton cord or special-purpose metal rope by certain size through the water logging bubble, the meat intestines of moulding are hung up, sending into 100-120 ℃ of superheat flow steam oven carries out disinfection, cut off superheat flow steam after shortening 20-40 minute, open the infrared ray baking oven of wall in the steam oven, and spray the white sugar water of saturated concentration, painting is baked to the meat intestines and goes out fragrance, be burnt redness and can take out vanning.
Embodiment 2. gets fresh marine alga such as sea-tangle or extra large undaria pinnitafida such as embodiment 1 described method, and to be processed into seawood meal standby.It is standby to get girth of a garment ratio and be 1: 4 fresh pork and seawood meal such as embodiment 1 described method processing back.
Get 45 kg corn starch, 35 kilograms of pork mud, 19 kilograms of seawood meals, iodic salt 500 grams, pepper powder 100 grams, monosodium glutamate 400 grams and an amount of drinking water such as embodiment 1 described method are processed into finished product meat intestines.
Embodiment 3. gets fresh marine alga such as sea-tangle or extra large undaria pinnitafida such as embodiment 1 described method, and to be processed into seawood meal standby.It is standby to get girth of a garment ratio and be 1: 4 fresh pork and seawood meal such as embodiment 1 described method processing back.
Get 55 kg corn starch, 25 kilograms of pork mud, 19 kilograms of seawood meals, iodic salt 500 grams, pepper powder 400 grams, monosodium glutamate 100 grams and an amount of drinking water such as embodiment 1 described method are processed into finished product meat intestines.
Embodiment 4. gets the marine alga of salt marsh such as sea-tangle or extra large undaria pinnitafida and is cut into 3 * 4 centimetres fritter, puts into clean fresh-water pool and soaks 24-36 hour, to carry out abundant desalination and dearsenification; Then, after the water purification rinsing, put into the drier spin-dry; Sea-tangle after the dehydration or extra large undaria pinnitafida piece are placed on operation chopping board enterprising pedestrian worker and select, and removing impurity, and survey with metal detector and to purify, and remove metal waste; To select clean sea-tangle or extra large undaria pinnitafida piece then sends into beater to break into 0.2-0.5 centimetre marine alga sauce standby.
Get girth of a garment ratio and be 1: 4 fresh pork with the drinking water rinsing clean after, with meat grinder that the graininess pork mud that it is twisted into 0.1-0.5 centimetre is standby.
Get 49 kilograms of wheat standard flours, 20 kilograms of marine alga sauce, 30 kilograms of pork mud, iodic salt 400 grams, pepper powder 300 grams, monosodium glutamate 300 grams and an amount of drinking water are put into mixing and blending machine and are stirred, after making bonding congee shape filling material, getting the meat intestines filling material that the sausage pocket will get ready with the machine of filling charges in the casing bag, be bundled into the meat intestines with thin cotton cord or special-purpose metal rope by certain size through the water logging bubble, the meat intestines of moulding are hung up, sent into that 100-120 ℃ of superheat flow steam oven carries out disinfection, cut off superheat flow steam behind the shortening 20-40 minute.Open the infrared ray baking oven of wall in the steam oven, and spray the white sugar water of saturated concentration, painting is baked to the meat intestines and goes out fragrance, is burnt redness and can takes out vanning.
Embodiment 5. gets the marine alga of salt marsh such as sea-tangle or extra large undaria pinnitafida such as embodiment 4 described methods, and to be processed into marine alga sauce standby.The fresh pork such as the embodiment 4 described methods processing backs of getting girth of a garment ratio and be 1: 4 are standby.
Get 50 kg corn starch, 34 kilograms of pork mud, 15 kilograms of marine alga sauce, iodic salt 100 grams, pepper powder 400 grams, monosodium glutamate 500 grams and an amount of drinking water such as embodiment 4 described methods are processed into finished product meat intestines.
Embodiment 6. gets the marine alga of salt marsh such as sea-tangle or extra large undaria pinnitafida such as embodiment 4 described methods, and to be processed into marine alga sauce standby.The fresh pork such as the embodiment 4 described methods processing backs of getting girth of a garment ratio and be 1: 4 are standby.
Get 50 kg corn starch, 24 kilograms of pork mud, 25 kilograms of marine alga sauce, iodic salt 400 grams, pepper powder 200 grams, monosodium glutamate 300 grams and an amount of drinking water such as embodiment 4 described methods are processed into finished product meat intestines.
Embodiment 7. gets the marine alga of salt marsh such as sea-tangle or extra large undaria pinnitafida such as embodiment 4 described methods, and to be processed into marine alga sauce standby.The fresh pork such as the embodiment 4 described methods processing backs of getting girth of a garment ratio and be 1: 4 are standby.
Get 49 kilograms of wheat standard flours, 20 kilograms of marine alga sauce, 30 kilograms of pork mud, iodic salt 400 grams, pepper powder 300 grams, monosodium glutamate 300 grams and an amount of drinking water are put into mixing and blending machine and are stirred, after making bonding congee shape filling material, the meat intestines filling material that will get ready with the machine of filling charges into food with in the plastic casing bag, uses thin cotton cord or special-purpose metal rope through the water logging bubble to be bundled into the meat intestines by certain size, put into 100 ℃ boiling water shortening 20-40 minute, airing is finished product.
Embodiment 8. gets fresh marine alga such as sea-tangle or extra large undaria pinnitafida such as embodiment 1 described method, and to be processed into seawood meal standby.It is standby to get girth of a garment ratio and be 1: 4 fresh pork and seawood meal such as embodiment 1 described method processing back.
Get 50 kg corn starch, 24 kilograms of pork mud, 25 kilograms of marine alga sauce, iodic salt 400 grams, pepper powder 200 grams, monosodium glutamate 300 grams and an amount of drinking water such as embodiment 7 described methods are processed into finished product meat intestines.
Claims (2)
1. algae meat sausage, these meat intestines are made up of cornstarch, pork, marine alga, pepper powder, monosodium glutamate and iodic salt, and each weight percentages of components is:
Cornstarch: 45-55%
Pork: 25-35%
Marine alga: 15-25%
Iodic salt: 0.1-0.5%
Pepper powder: 0.1-0.5%
Monosodium glutamate: 0.1-0.5%
Selected marine alga is the powdery or the sauce shape of sea-tangle or extra large undaria pinnitafida.
2. according to the preparation method of the algae meat sausage of claim 1, it is characterized in that its production technology is: (1) is got salt marsh or fresh marine alga such as sea-tangle or extra large undaria pinnitafida and is cut into 3 * 4 centimetres fritter, put into clean fresh-water pool and soaked 24-36 hour, to carry out abundant desalination and dearsenification; (2) after the sea-tangle that will soak or extra large undaria pinnitafida piece are used the water purification rinsing, put into the drier spin-dry; (3) sea-tangle after will drying or extra large undaria pinnitafida piece are placed on the enterprising pedestrian worker of operation chopping board and select, and removing impurity, and survey with metal detector and to purify, and remove metal waste; (4) will select clean sea-tangle or extra large undaria pinnitafida piece sends into beater to break into particle is 0.2-0.5 centimetre marine alga sauce; Or the drying stove dry to water content below 6% the back be ground into 20-60 purpose seawood meal with pulverizer; (5) get girth of a garment ratio be 1: 4 fresh pork with the drinking water rinsing clean after, with meat grinder that the graininess that it is twisted into 0.1-0.5 centimetre is standby; (6) seawood meal is used the drinking water maceration, the back that drains away the water is standby; (7) according to the percentage by weight of various batching components, pork, iodic salt, pepper powder, monosodium glutamate and an amount of drinkable water of the seawood meal behind cornstarch, the maceration or marine alga sauce, rubbing are put into mixing and blending machine stir, it is standby to make bonding congee shape filling material; (8) the meat intestines filling material that will get ready with the machine of filling charges in the casing bag, be bundled into the meat intestines with thin cotton cord or special-purpose metal rope by certain size through the water logging bubble, then the meat intestines of moulding are hung up, send into that 100-120 ℃ of superheat flow steam oven carries out disinfection, behind the shortening 20-40 minute, cut off superheat flow steam, open the infrared ray baking oven of wall in the steam oven, and spray the white sugar water of saturated concentration, painting is baked to the meat intestines and goes out fragrance, is burnt red getting final product; Or meat intestines filling material charged into food plastic casing bag, and and after tightening with cord, put into 100 ℃ boiling water shortening 20-40 minute, airing is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118750A CN1401265A (en) | 2002-04-29 | 2002-04-29 | Algal meat sausage and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118750A CN1401265A (en) | 2002-04-29 | 2002-04-29 | Algal meat sausage and producing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1401265A true CN1401265A (en) | 2003-03-12 |
Family
ID=4744660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02118750A Pending CN1401265A (en) | 2002-04-29 | 2002-04-29 | Algal meat sausage and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1401265A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038210A (en) * | 2011-01-11 | 2011-05-04 | 张春银 | Samphire ham sausage and preparation method thereof |
| CN102188016A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sea-tangle sausage and processing method thereof |
| CN106954808A (en) * | 2017-03-14 | 2017-07-18 | 沛县宏伟食品有限公司 | A kind of meat egg zhuanggu intestines and preparation method thereof |
| CN107897772A (en) * | 2017-11-19 | 2018-04-13 | 山东明鑫集团有限公司 | The preparation method of one main laminaria burger food |
| CN108523039A (en) * | 2018-05-24 | 2018-09-14 | 淮海工学院 | A kind of laver nutritive ham sausage and preparation method thereof |
| CN108576698A (en) * | 2018-05-11 | 2018-09-28 | 招远昊宇新材料有限责任公司 | A kind of seaweed puree nutrition intestines and preparation method thereof |
| CN110050962A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of sausage production technology |
-
2002
- 2002-04-29 CN CN02118750A patent/CN1401265A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038210A (en) * | 2011-01-11 | 2011-05-04 | 张春银 | Samphire ham sausage and preparation method thereof |
| CN102188016A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sea-tangle sausage and processing method thereof |
| CN106954808A (en) * | 2017-03-14 | 2017-07-18 | 沛县宏伟食品有限公司 | A kind of meat egg zhuanggu intestines and preparation method thereof |
| CN107897772A (en) * | 2017-11-19 | 2018-04-13 | 山东明鑫集团有限公司 | The preparation method of one main laminaria burger food |
| CN108576698A (en) * | 2018-05-11 | 2018-09-28 | 招远昊宇新材料有限责任公司 | A kind of seaweed puree nutrition intestines and preparation method thereof |
| CN108523039A (en) * | 2018-05-24 | 2018-09-14 | 淮海工学院 | A kind of laver nutritive ham sausage and preparation method thereof |
| CN110050962A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of sausage production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1061832C (en) | Natural full nutrient rice crust and its producing method | |
| CN101385544A (en) | Steamed pork with rice flour and preparation method thereof | |
| CN102132857A (en) | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells | |
| CN102429231B (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN101664116A (en) | Method for preparing multifunctional shrimp feed additive by using oyster shell powder and gracilaria powder as carriers | |
| CN101066141A (en) | Scallop product and its making process | |
| CN102823816A (en) | Rice dumpling with reasonable food structure, reasonable energy and reasonable amino acid composition and rich in VA, calcium, iron, zinc and selenium | |
| CN101675797A (en) | Fresh and fragrant shrimp sauce and making method thereof | |
| WO2011149155A1 (en) | Method for preparing beef stomach (tripe) and large intestines by incorporating hizikia fusiforme and salicornia herbacea | |
| CN1401265A (en) | Algal meat sausage and producing process thereof | |
| CN103349155A (en) | Nutritional feed for eel | |
| CN110192623A (en) | A kind of oligomeric Gly-His-Lys of sea cucumber oyster composite nutrient and preparation method thereof | |
| KR20070049765A (en) | How to prepare natural seasonings | |
| CN103478415B (en) | Pet food and preparing process thereof | |
| CN102488221B (en) | Soybean fiber-containing food and its preparation method | |
| CN106689778A (en) | Native chicken feed | |
| CN215736826U (en) | Selenium-rich layer feed production equipment by silkworm chrysalis | |
| CN108813127A (en) | A kind of frog feed and preparation method thereof | |
| CN1401260A (en) | Algal noodles and producing process thereof | |
| CN107691902A (en) | A kind of preparation method of salmon disease resistance feed | |
| CN110810650A (en) | Banana peel pet dog feed and preparation method thereof | |
| CN107996871A (en) | A kind of chicken mixed feed preparation method for improving immunity | |
| CN1140187C (en) | Algae vermicelli producing process | |
| CN105309840A (en) | Dace feed | |
| CN107518196A (en) | A kind of summer cat food powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |