阅读说明：本技术 一种虾肉肠的制备方法 (Preparation method of shrimp sausage ) 是由 施志谦 于 2019-11-27 设计创作，主要内容包括：本发明公开了一种虾肉肠的制备方法,所述虾肉肠的制备方法包括原料准备、预处理、斩拌、灌装制备成品的步骤。本发明制备的虾肉肠,含有丰富的营养物质,可以为人体补充多种蛋白、氨基酸和微量元素,保证人体均衡摄入营养,改善身体健康,同时口感细腻、丰富,深受人们喜爱。(The invention discloses a preparation method of shrimp sausage, which comprises the steps of raw material preparation, pretreatment, chopping and mixing, and filling to prepare a finished product. The shrimp sausage prepared by the invention contains rich nutrient substances, can supplement various proteins, amino acids and trace elements for human bodies, ensures balanced nutrition intake of the human bodies, improves the body health, has fine and rich mouthfeel, and is popular with people.)

1. The preparation method of the shrimp sausage is characterized by comprising the following steps:

step one, raw material preparation: weighing the main material, the auxiliary material I and the auxiliary material II according to the parts by weight for later use; wherein, 85 to 100 parts of shelled shrimps, 1.5 to 3.5 parts of kudzu root powder, 0.8 to 1.8 parts of shrimp shell powder, 2.0 to 6.0 parts of fried sesame and 1.4 to 3.4 parts of aloe extract are weighed as main materials; 1.6 to 3.6 parts of soybean protein, 0.5 to 1.0 part of egg white, 6.2 to 8.2 parts of purple potato starch, 7.5 to 9.5 parts of peanut oil, 1.2 to 2.2 parts of coconut oil and 1.0 to 2.0 parts of sodium lactate are weighed as auxiliary materials I; 2.6 to 3.2 parts of seaweed salt, 2.0 to 2.3 parts of white sugar, 0.23 to 0.33 part of pepper powder, 0.20 to 0.40 part of pepper powder, 0.01 to 0.03 part of sodium tripolyphosphate, 0.10 to 0.20 part of sodium glutamate, 0.12 to 0.16 part of sodium citrate and 0.12 to 0.18 part of D-sodium erythorbate are weighed as auxiliary materials II;

step two, pretreatment: unfreezing the shelled shrimps weighed in the step one by using salt solution for 8-15 min, then washing the shelled shrimps for 2-3 times by using clear water, and draining to obtain pretreated shelled shrimps for later use;

step three, chopping: mixing the pretreated shelled shrimps obtained in the step two with the kudzu root powder, the shrimp shell powder, the fried sesame and the aloe extract weighed in the step one, chopping and stirring the mixture for 5 to 10 minutes at the temperature of 6.5 to 8.5 ℃, adding the auxiliary material I weighed in the step one, chopping and stirring the mixture for 8 to 12 minutes at the temperature of 7.0 to 9.0 ℃, and finally adding the auxiliary material II weighed in the step one, chopping and stirring the mixture for 10 to 15 minutes at the temperature of 7.5 to 8.5 ℃ to obtain meat materials;

step four, filling and preparing a finished product: and (3) filling the meat material obtained in the third step into a cleaned sausage casing by using a sausage filling machine, and carrying out gelation, cooking, cooling and packaging on the filled primary shrimp sausage product to obtain the shrimp sausage.

2. The preparation method of the shrimp sausage as claimed in claim 1, wherein in the step one, the step of weighing the main material, the auxiliary material I and the auxiliary material II according to the parts by weight respectively comprises the following steps: weighing 90 to 98 parts of shelled shrimps, 2.0 to 3.0 parts of kudzu root powder, 1.0 to 1.6 parts of shrimp shell powder, 3.0 to 5.0 parts of fried sesame and 1.9 to 2.9 parts of aloe extract as main materials; 2.1 to 3.1 parts of soybean protein, 0.6 to 0.9 part of egg white, 6.7 to 7.7 parts of purple potato starch, 8.0 to 9.0 parts of peanut oil, 1.4 to 2.0 parts of coconut oil and 1.2 to 1.8 parts of sodium lactate are weighed as auxiliary materials I; 2.8 to 3.0 portions of seaweed salt, 2.1 to 2.2 portions of white sugar, 0.25 to 0.31 portion of pepper powder, 0.25 to 0.35 portion of pepper powder, 0.01 to 0.02 portion of sodium tripolyphosphate, 0.12 to 0.18 portion of sodium glutamate, 0.13 to 0.15 portion of sodium citrate and 0.14 to 0.16 portion of D-sodium erythorbate are weighed as auxiliary materials II.

3. The preparation method of the shrimp sausage as claimed in claim 1, wherein in the step one, the step of weighing the main material, the auxiliary material I and the auxiliary material II according to the parts by weight respectively comprises the following steps: 95 parts of shelled shrimps, 2.5 parts of kudzu root powder, 1.3 parts of shrimp shell powder, 4.0 parts of fried sesame and 2.4 parts of aloe extract are weighed as main materials; weighing 2.6 parts of soybean protein, 0.8 part of egg white, 7.2 parts of purple sweet potato starch, 8.5 parts of peanut oil, 1.7 parts of coconut oil and 1.5 parts of sodium lactate as auxiliary materials I; 2.9 parts of seaweed salt, 2.2 parts of white sugar, 0.28 part of pepper powder, 0.30 part of pepper powder, 0.02 part of sodium tripolyphosphate, 0.15 part of sodium glutamate, 0.14 part of sodium citrate and 0.15 part of D-sodium erythorbate are weighed as auxiliary materials II.

4. The method for preparing shrimp sausage as claimed in claim 1, wherein in the first step, the shrimp shell powder is required to be fried for 5min to 8min at a temperature of 70 ℃ to 80 ℃.

5. The method for preparing a shrimp sausage according to claim 1 wherein in the second step, the mass fraction of the salt in the salt solution is 6% to 10%.

6. The method for preparing shrimp sausage as claimed in claim 1, wherein the meat material is left standing for 2-4 hours at 3.5-5.5 ℃ in the third step.

7. The method for preparing shrimp sausage as claimed in claim 1, wherein the gel is selected from the group consisting of: the filled shrimp sausage primary product is gelled for 3min to 5min for the first time under the water bath condition with the temperature of 45 ℃ to 50 ℃, and then gelled for 5min to 10min for the second time under the water bath condition with the temperature of 35 ℃ to 40 ℃.

8. The method for preparing shrimp meat sausage of claim 1, wherein in the fourth step, the cooking is specifically: the gelled shrimp sausage primary product is cooked in steam at 105-120 ℃ for 2-3 min, and then is baked in an oven at 85-95 ℃ for 60-90 s.

9. The method for preparing shrimp sausage as claimed in claim 1, wherein in the fourth step, the cooling is performed by using ice water with a temperature of-9 ℃ to 0 ℃.

Technical Field

The invention relates to the technical field of food, in particular to a preparation method of shrimp sausage.

Background

The shrimp meat is rich in high-quality protein, magnesium, phosphorus, calcium, astaxanthin and the like, has soft meat quality and is easy to digest, and can supplement various nutrient substances for human bodies. In order to facilitate people to eat, the shrimp meat is often made into convenient food such as shrimp meat sausage and the like, and the shrimp meat sausage has transparent and exquisite appearance, smooth and delicious taste and rich nutritional value and is deeply loved by people. However, the shrimp meat sausage product is easy to be oxidized and deteriorated in the production process, and the prepared shrimp meat sausage has poor mouth feel and is not strong enough. In addition, the shrimp meat sausage has single nutrition and general calcium content, and can not meet the requirements of human bodies on various nutrition.

The shrimp shell has high nutritive value and health-care function to human body, contains rich calcium and high-quality protein, and the chitin in the shrimp shell has obvious functions of resisting cancer, inhibiting cancer, reducing blood fat and blood pressure, if the chitin can be reasonably utilized, the nutritive content of the shrimp sausage can be enhanced, and the resource waste can be avoided.

The kudzu root powder contains rich puerarin, has the functions of expanding coronary artery and cerebral artery, and can reduce blood pressure and remarkably increase blood supply of ischemic tissues; in addition, the beverage contains more than ten kinds of amino acids and trace elements required by human body, is rich in nutrition and has certain anticancer and cancer-suppressing effects.

In conclusion, the invention provides a preparation method of shrimp sausage, which can solve the problems and has high calcium, high nutrition and health care effects.

Chinese patent CN103892354B discloses a production process of instant shrimp sausage, belonging to the technical field of food processing; the dressing is composed of main materials and dressing, wherein the main materials are as follows: shelled shrimps and ice water; and (3) auxiliary materials A: protein isolate, egg white powder, onion, corn starch, soybean oil and sodium lactate; and (3) auxiliary materials B: the food comprises table salt, white sugar, pepper powder, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium citrate, carrageenan and D-sodium erythorbate; the production process comprises thirteen steps of raw material inspection and acceptance, unfreezing, water control, chopping and mixing, vacuum stirring, canning/sealing, cage placing, sterilization, cooling, airing, packaging, boxing and storage; the instant shrimp sausage prepared by the method has compact meat quality, is convenient and delicious, has long shelf life, can be eaten instantly after opening a bag, is not only convenient to eat, but also has relatively low auxiliary material content and high nutritional value.

Chinese patent CN103610131B discloses a high-calcium compound shrimp meat sausage and a preparation method thereof, which is characterized in that fresh macrobrachium nipponensis is crushed with meat and shell together by a colloid mill to prepare full-haired shrimp pulp, the prepared full-haired shrimp pulp is mixed with minced fillet, chicken and the like, and the shrimp meat sausage is obtained by the processes of chopping, filling, stewing and the like. The use of the colloid mill grinding process not only avoids the problem that the traditional shrimp sausage only utilizes the shrimp meat to produce a large amount of shrimp shell leftovers, but also solves the problem of rough taste caused by adding the shrimp shell into food. Meanwhile, the natural calcium source of the acete chinensis is utilized, and compared with the inorganic calcium source added in the traditional calcium supplement sausage, the natural calcium source is safer and more suitable for being absorbed by human bodies, thereby meeting the requirements of consumers on health and safety of foods.

Disclosure of Invention

The invention aims at the problems and provides a preparation method of shrimp sausage.

The technical scheme adopted by the invention for solving the problems is as follows: a preparation method of shrimp sausage comprises the following steps:

step one, raw material preparation: weighing the main material, the auxiliary material I and the auxiliary material II according to the parts by weight for later use; wherein, 85 to 100 parts of shelled shrimps, 1.5 to 3.5 parts of kudzu root powder, 0.8 to 1.8 parts of shrimp shell powder, 2.0 to 6.0 parts of fried sesame and 1.4 to 3.4 parts of aloe extract are weighed as main materials; 1.6 to 3.6 parts of soybean protein, 0.5 to 1.0 part of egg white, 6.2 to 8.2 parts of purple potato starch, 7.5 to 9.5 parts of peanut oil, 1.2 to 2.2 parts of coconut oil and 1.0 to 2.0 parts of sodium lactate are weighed as auxiliary materials I; 2.6 to 3.2 parts of seaweed salt, 2.0 to 2.3 parts of white sugar, 0.23 to 0.33 part of pepper powder, 0.20 to 0.40 part of pepper powder, 0.01 to 0.03 part of sodium tripolyphosphate, 0.10 to 0.20 part of sodium glutamate, 0.12 to 0.16 part of sodium citrate and 0.12 to 0.18 part of D-sodium erythorbate are weighed as auxiliary materials II;

step two, pretreatment: unfreezing the shelled shrimps weighed in the step one by using salt solution for 8-15 min, then washing the shelled shrimps for 2-3 times by using clear water, and draining to obtain pretreated shelled shrimps for later use; when the shrimp meat is thawed by using the saline water, on one hand, the thawing rate is improved, the energy consumption is reduced, on the other hand, the shrimp meat can be sterilized and pickled, and the fishy smell removing effect is achieved;

step three, chopping: mixing the pretreated shelled shrimps obtained in the step two with the kudzu root powder, the shrimp shell powder, the fried sesame and the aloe extract weighed in the step one, chopping and stirring the mixture for 5 to 10 minutes at the temperature of 6.5 to 8.5 ℃, adding the auxiliary material I weighed in the step one, chopping and stirring the mixture for 8 to 12 minutes at the temperature of 7.0 to 9.0 ℃, and finally adding the auxiliary material II weighed in the step one, chopping and stirring the mixture for 10 to 15 minutes at the temperature of 7.5 to 8.5 ℃ to obtain meat materials;

step four, filling and preparing a finished product: and (3) filling the meat material obtained in the third step into a casing cleaned in advance by using a sausage filling machine, and carrying out gelation, cooking, cooling and packaging on the filled primary shrimp sausage product to obtain the shrimp sausage.

Further, in the step one, the main material, the auxiliary material I and the auxiliary material II are respectively weighed according to the parts by weight: weighing 90 to 98 parts of shelled shrimps, 2.0 to 3.0 parts of kudzu root powder, 1.0 to 1.6 parts of shrimp shell powder, 3.0 to 5.0 parts of fried sesame and 1.9 to 2.9 parts of aloe extract as main materials; 2.1 to 3.1 parts of soybean protein, 0.6 to 0.9 part of egg white, 6.7 to 7.7 parts of purple potato starch, 8.0 to 9.0 parts of peanut oil, 1.4 to 2.0 parts of coconut oil and 1.2 to 1.8 parts of sodium lactate are weighed as auxiliary materials I; 2.8 to 3.0 portions of seaweed salt, 2.1 to 2.2 portions of white sugar, 0.25 to 0.31 portion of pepper powder, 0.25 to 0.35 portion of pepper powder, 0.01 to 0.02 portion of sodium tripolyphosphate, 0.12 to 0.18 portion of sodium glutamate, 0.13 to 0.15 portion of sodium citrate and 0.14 to 0.16 portion of D-sodium erythorbate are weighed as auxiliary materials II.

Furthermore, in the step one, the main material, the auxiliary material I and the auxiliary material II are respectively weighed according to the parts by weight: 95 parts of shelled shrimps, 2.5 parts of kudzu root powder, 1.3 parts of shrimp shell powder, 4.0 parts of fried sesame and 2.4 parts of aloe extract are weighed as main materials; weighing 2.6 parts of soybean protein, 0.8 part of egg white, 7.2 parts of purple sweet potato starch, 8.5 parts of peanut oil, 1.7 parts of coconut oil and 1.5 parts of sodium lactate as auxiliary materials I; 2.9 parts of seaweed salt, 2.2 parts of white sugar, 0.28 part of pepper powder, 0.30 part of pepper powder, 0.02 part of sodium tripolyphosphate, 0.15 part of sodium glutamate, 0.14 part of sodium citrate and 0.15 part of D-sodium erythorbate are weighed as auxiliary materials II.

The shrimp shell powder is added into the main material to improve the calcium content of the shrimp sausage, the kudzu root powder is added to improve the contents of trace elements and amino acids of the shrimp sausage, the fried sesame is added to improve the fragrance of the shrimp sausage and improve the fishy smell, the aloe extracting solution is added to protect the delicate flavor of the shrimp sausage, the oxidation in the processing process is avoided, and meanwhile, the mouthfeel is improved.

Further, in the first step, the shrimp shell powder is fried for 5min to 8min under the condition that the temperature is 70 ℃ to 80 ℃. By frying the shrimp shells, the absorption degree of calcium in the shrimp shells is improved.

Further, in the second step, the mass fraction of the salt in the salt solution is 6-10%.

Further, in the third step, the meat material is kept stand for 2 to 4 hours at the temperature of 3.5 to 5.5 ℃. The meat material is kept still to improve the dispersion of the components, improve the meat quality and improve the taste.

Further, in the fourth step, the gel is specifically: the filled shrimp sausage primary product is gelled for 3min to 5min for the first time under the water bath condition with the temperature of 45 ℃ to 50 ℃, and then gelled for 5min to 10min for the second time under the water bath condition with the temperature of 35 ℃ to 40 ℃. The gel effect is improved by stepwise gelation, and the taste is improved.

Further, in the fourth step, the cooking specifically comprises: the gelled shrimp sausage primary product is cooked in steam at 105-120 ℃ for 2-3 min, and then is baked in an oven at 85-95 ℃ for 60-90 s.

Further, in the fourth step, ice water with the temperature of-9-0 ℃ is adopted for cooling.

The invention has the advantages that:

(1) the shrimp sausage prepared by the invention contains rich nutrient substances, can supplement various proteins, amino acids and trace elements for human bodies, ensures balanced nutrition intake of the human bodies, improves the health of the human bodies, has fine and rich mouthfeel, and is popular with people;

(2) the shrimp sausage has simple preparation method, can be fused with various nutrient substances, has health-care effect when being eaten, has certain effects of resisting cancer, inhibiting cancer, reducing blood fat and blood pressure, and is suitable for wide popularization.

Drawings

In order to more clearly illustrate the improvement of the shrimp sausages prepared in the embodiments 1 to 5 of the present invention, the process flow of the shrimp sausages prepared in the embodiments 1 to 5 of the present invention is shown in the figure chart. In the drawings:

FIG. 1 is a process flow diagram of shrimp sausages prepared in examples 1 to 5 of the present invention.

Detailed Description

The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.