阅读说明：本技术 一种金枪鱼猪肉脆皮肠及其制作方法 (Tuna pork crispy sausage and making method thereof ) 是由 诸玲玲 高文文 诸琳琳 于 2020-06-29 设计创作，主要内容包括：本发明公开了一种金枪鱼猪肉脆皮肠及其制作方法,由韩国进口金枪鱼罐头、猪肉、冰块、玉米淀粉、秘制酱料、葱姜水、益生菌制成,且各种材料重量份数占比分别为：韩国进口金枪鱼罐头4份、猪肉15份、冰块1份、玉米淀粉1份、秘制酱料1份、葱姜水4份、益生菌0.1份。金枪鱼猪肉脆皮肠专为儿童设计,金枪鱼富含DHA和EPA等营养元素,既可以补脑益智,又能提高记忆力,具有强化视力、抗炎、增强儿童免疫力的作用。(The invention discloses a tuna pork sausage and a preparation method thereof, the tuna pork sausage is prepared from a canned tuna imported from Korea, pork, ice cubes, corn starch, a secret sauce, green onion and ginger water and probiotics, and the weight parts of the materials are as follows: 4 parts of canned tuna imported from Korea, 15 parts of pork, 1 part of ice cubes, 1 part of corn starch, 1 part of special sauce, 4 parts of green onion and ginger water and 0.1 part of probiotics. The tuna pork sausage is specially designed for children, is rich in DHA, EPA and other nutrient elements, can nourish brain, improve intelligence, improve memory, and has the functions of strengthening eyesight, resisting inflammation and enhancing children immunity.)

1. The tuna pork crispy sausage is characterized in that: the materials comprise canned tuna imported from Korea, pork, ice cubes, corn starch, a secret sauce, green onion and ginger water and probiotics, and the weight parts of the materials are respectively as follows: 4 parts of canned tuna imported from Korea, 15 parts of pork, 1 part of ice cubes, 1 part of corn starch, 1 part of special sauce, 4 parts of green onion and ginger water and 0.1 part of probiotics.

2. The tuna pork sausage of claim 1, wherein: the scallion ginger water is prepared by boiling purified water, adding scallion segments and ginger shreds, naturally cooling, and cooling to 0-4 deg.C in a refrigerator.

3. The method for preparing the tuna pork sausage according to claim 1, which comprises the following steps: the method comprises the following steps:

preparing stuffing: selecting pork with fat in three parts and lean in seven parts, chopping into paste, putting into a food processor, and stirring until the pork paste is strengthened; adding the special sauce, corn starch and one half of the shallot-ginger water, stirring for 3-5 minutes along one direction, adding the rest shallot-ginger water again, and stirring along one direction to ensure that the shallot-ginger water is completely absorbed; adding ice blocks, and stirring until the ice blocks are melted; adding canned tuna imported from Korea and probiotics, and stirring to obtain the tuna pork sausage stuffing.

Filling and airing: filling the tuna pork crackling sausage stuffing into the casing until nine parts of the sausage are full; binding the filled crispy sausage into a length of 3-5 cm, and hanging the sausage in a shady and ventilated place for airing for 7-8 hours until the surface is dry.

Thirdly, cooking and packaging: putting a proper amount of clear water and ginger slices into a pot, poking the aired crispy sausage with 2-4 small holes by using a toothpick, putting the crispy sausage into the pot, boiling the crispy sausage with soft fire, and continuing to boil the crispy sausage for 10 minutes with soft fire after water is boiled; cooling, packaging in vacuum sealed bags in sterile environment, and freezing for storage.

4. The method for making the tuna pork sausage according to claim 3, wherein the method comprises the following steps: the net weight of the single tuna pork sausage is 12-20 g.

Technical Field

The invention relates to a sausage and a preparation method thereof, in particular to a tuna pork crispy sausage and a preparation method thereof, which can provide a nutritional and delicious food for the growth and development of children.

Background

The children are hopes of the future and tomorrow of the society, the diet of the children is important for the growth of the children, and a good children food can promote the intelligence and physical development of the children and enhance the immunity of the children.

The tuna meat is tender and rich in protein, vitamin A, D and trace elements, and has effects of balancing nutrition and reducing weight. DHA is an unsaturated fatty acid that humans cannot produce themselves and is one of the nutrients necessary for normal brain activity. The DHA can improve brain capacity, enhance memory and comprehension of children, and is beneficial to the regeneration of brain cells and the improvement of the memory of children after being eaten frequently. In addition, DHA can also improve retinal reflex function, strengthen eyesight, and prevent myopia.

The blood complex of tuna contains rich iron and vitamin B12, and is easy to be absorbed by children. The product can supplement iron component and effectively prevent iron deficiency anemia after being eaten frequently. Tuna protein is beneficial to metabolism of children, contains rich amino acids, is supplemented in a proper amount, is beneficial to physical health of children, and is an ideal choice for children food in a growth period. The tuna can also remove redundant salt in vivo, balance the water content in vivo and keep the normal water index after being eaten frequently.

Tuna belongs to red-fleshed fishes, contains rich functional components, and can be eaten in a proper amount during pregnancy, so that various nutrient substances required by the body can be supplemented, the development of a fetus can be promoted, and the body resistance can be enhanced.

Disclosure of Invention

The invention aims to provide a tuna pork crispy sausage and a preparation method thereof, so that the physical quality and the nutritional quality of children food are improved, and the children food is convenient to eat.

In order to adjust the nutrient components of the product to meet the growth requirements of children and enable the product to be more easily absorbed by the children, canned tuna imported from Korea is selected, pork fat in three parts and lean in seven parts is taken as a main raw material, corn starch, special sauce, shallot and ginger water, ice cubes and probiotics are taken as auxiliary raw materials, stuffing is prepared according to a certain proportion, and then the sausage with crisp skin is prepared.

Preferably, the weight parts of the materials are respectively as follows: 4 parts of canned tuna imported from Korea, 15 parts of pork, 1 part of ice cubes, 1 part of corn starch, 1 part of special sauce, 4 parts of green onion and ginger water and 0.1 part of probiotics.

Preferably, the scallion ginger water is prepared by boiling purified water, adding scallion sections and ginger shreds, naturally cooling, and then cooling to 0-4 ℃ in a refrigerator.

Preferably, the preparation method of the tuna pork crispy sausage comprises the following steps:

preparing stuffing: selecting pork with fat in three parts and lean in seven parts, chopping into paste, putting into a food processor, and stirring until the pork paste is strengthened; adding the special sauce, corn starch and one half of the shallot-ginger water, stirring for 3-5 minutes along one direction, adding the rest shallot-ginger water again, and stirring along one direction to ensure that the shallot-ginger water is completely absorbed; adding ice blocks, and stirring until the ice blocks are melted; adding canned tuna imported from Korea and probiotics, and stirring to obtain the tuna pork sausage stuffing.

Filling and airing: filling the tuna pork crackling sausage stuffing into the casing until nine parts of the sausage are full; binding the filled crispy sausage into a length of 3-5 cm, and hanging the sausage in a shady and ventilated place for airing for 7-8 hours until the surface is dry.

Thirdly, cooking and packaging: adding appropriate amount of clear water and rhizoma Zingiberis recens into the pan, poking the air-dried sausage with toothpick for 2-4 small holes, placing into the pan, decocting with slow fire, and continuing to boil with slow fire for 10 min after water is boiled; cooling, packaging in vacuum sealed bags in sterile environment, and freezing for storage.

Preferably, the net weight of the single crispy sausage is 12-20 g, and the crispy sausage is independently packaged and convenient to carry.

A proper amount of probiotics is added into the crispy sausage, so that the digestion and nutrient absorption of children are promoted, and the immunity is improved. The tuna meat is tender, rich in protein, vitamin A, D and trace elements, especially polyunsaturated fatty acids such as DHA and EPA, and has antiinflammatory, anticancer, and children immunity enhancing effects. Is especially suitable for children with long body. It can not only help children to nourish brain and improve intelligence, but also improve memory of children. In addition, DHA can also improve retinal reflex function, strengthen eyesight, and prevent myopia.

Detailed Description

The technical solution of the present invention is further described in detail by the following examples.

The tuna pork sausage is prepared from canned tunas imported from Korea, pork, ice cubes, corn starch, a secret sauce, green onion and ginger water and probiotics, wherein the weight parts of the raw materials are as follows: 4 parts of canned tuna imported from Korea, 15 parts of pork, 1 part of ice cubes, 1 part of corn starch, 1 part of special sauce, 4 parts of green onion and ginger water and 0.1 part of probiotics. The scallion ginger water is prepared by boiling purified water, adding scallion segments and ginger shreds, naturally cooling, and cooling to 0-4 deg.C in a refrigerator.

The preparation method of the crispy sausage comprises the following steps:

preparing stuffing: selecting pork with fat in three parts and lean in seven parts, chopping into paste, putting into a food processor, and stirring until the pork paste is strengthened; adding the special sauce, corn starch and one half of the shallot-ginger water, stirring for 3-5 minutes along one direction, adding the rest shallot-ginger water again, and stirring along one direction to ensure that the shallot-ginger water is completely absorbed; adding ice blocks, and stirring until the ice blocks are melted; adding canned tuna imported from Korea and probiotics, and stirring to obtain the tuna pork sausage stuffing.

Filling and airing: filling the tuna pork crackling sausage stuffing into the casing until nine parts of the sausage are full; binding the filled crispy sausage into a length of 3-5 cm, and airing the sausage in a shady and ventilated place for 7-8 hours until the surface is dry.

Thirdly, cooking and packaging: adding appropriate amount of clear water and rhizoma Zingiberis recens into the pan, poking the air-dried sausage with toothpick for 2-4 small holes, placing into the pan, decocting with slow fire, and continuing to boil with slow fire for 10 min after water is boiled; cooling, packaging in vacuum sealed bags in sterile environment, and freezing for storage.

The net weight of the single tuna pork sausage is 12-20 g, and the tuna pork sausage is independently packaged and convenient to carry.

The above embodiments are provided for illustration only, and not for limitation of the present invention, and persons skilled in the relevant technical field may make corresponding adjustments according to the types and proportions of the main materials and the auxiliary materials without departing from the scope of the present invention, and therefore, all equivalent technical solutions should also fall within the scope of the present invention.