Normal-temperature instant euphausia superba meat sausage and preparation method thereof

• Main Authors: QIAN JIN, PAN MINGXUAN, YU PEIPEI, GAO PEI, ZHOU XINGHU, XIE YUJUAN, JIANG QIXING, HU YADONG
• Format: Patent
• Language: Chinese; English
• Published: 21.11.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a normal-temperature ready-to-eat euphausia superba meat sausage and a preparation method thereof, the problem of poor gel characteristics of the euphausia superba meat sausage is improved by preferably selecting exogenous additives, and the influence of the gel characteristics, texture, water-holding capacity and other physical and chemical qualities of the euphausia superba meat sausage prepared by different formula processes and different sterilization processes is compared to obtain the normal-temperature ready-to-eat euphausia superba meat sausage. The processing technology capable of effectively improving the quality of the shrimp meat sausages is obtained, and the related technology is simple, short in time consumption, low in equipment requirement, low in processing cost and suitable for industrial production and application. 本发明公开了一种常温即食南极磷虾虾肉肠及其制备方法，通过优选外源添加物改善了南极磷虾制作成虾肉肠凝胶特性差的问题，通过比较不同配方工艺以及不同杀菌工艺对虾肉肠凝胶特性、质构、持水力等理化品质的影响，得到了一个可有效提升虾肉肠品质的加工工艺，所涉及的工艺简单，耗时短，对设备的要求较低，加工成本低，适合工业化生