Seaweed squid sausage and processing method thereof

一种海藻鱿鱼香肠及其加工方法

Abstract

本发明公开了一种海藻鱿鱼香肠,一种海藻鱿鱼香肠,其特征在于,所述海藻鱿鱼香肠由以下质量百分比的原料制成:主料60~70%,辅料20~30%,调味料5~10%,添加剂1~5%,它配伍合理,营养均衡,绿色健康,色泽、口味及口感好。本发明还公开了一种海藻鱿鱼香肠加工方法,主要包括以下步骤:(一)海藻末制备;(二)猪肉糜制备;(三)鱿鱼肉粒制备(四)混料调味;(五)灌制;(六)增脆;(七)烘烤熟制;(八)包装灭菌,本发明加工工艺简单,既能保证海藻鱿鱼香肠的色泽与口感,又能保持原有营养成分不流失。
The present invention discloses a seaweed squid sausage, which is characterized in that the seaweed squid sausage is prepared from the following raw materials, by mass, 60-70% of a main material, 20-30% of an auxiliary material, 5-10% of a seasoning, and 1-5% of an additive. The seaweed squid sausage has characteristics of reasonable compatibility, balanced nutrition, green health, good color and good taste. The invention further discloses a seaweed squid sausage processing method, which mainly comprises the following steps: (1) preparing seaweed powder, (2) preparing minced pork, (3) preparing small squid blocks, (4) mixing materials and flavoring, (5) filling, (6) embrittling, (7) baking and cooking, and (8) packaging and sterilizing. The method has the simple processing process, wherein a color and a taste of the seaweed squid sausage can be ensured, and it can be further ensured that original nutrients are not lost.

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