Processing technology of hot pot shrimp and sausage
General Description of shrimp sausage
Hotpot Shrimp Slippery Sausage is made from fresh shrimp meat, which improves the traditional techniques of meat picking, whipping, and preservation, and uses modern food processing technology. The difference is that it is matched with surimi, starch and fat, etc., which is processed into shrimp minced meat through a chopping and mixing process, and then filled with collagen casings, steamed, frozen and preserved to make a new type of hot pot sausage.
In addition, the hot pot shrimp sausage can be more suitable for the needs of rapid industrial production. It not only significantly improves the production efficiency, but also retains the nutrients of the shrimp meat. Also loved by consumers.
This process utilizes modern food industry technology to study the optimum level of adding fresh shrimp meat, surimi and cassava starch in the hot pot shrimp and gravy minced meat. Strive to be in a state of the best quality for the hot pot shrimp and sausage products. To explore the processing technology of shrimp slippery hot pot sausage, to improve the quality of hot pot shrimp slippery sausage, and to further meet the needs of enterprises for the rapid production and processing of shrimp slippery sausage.
The basic recipe of hot pot shrimp and sausage is designed as follows:
40% fresh shrimp meat, 14% surimi, 17% pig fat, 2.0% tapioca modified starch, 1.1% salt, 2.2% white sugar, 0.3% sodium tripolyphosphate, 0.05% sodium D-erythorbate, monosodium glutamate 0.2%, spice 0.15%, ice water 23%.
Operation Steps
1. Raw meat trimming
Remove the shells and lines of fresh prawns, and keep only the prawns for later use. Pork fat and quick-frozen goldfish surimi need to be cut with a meat cutter for later use. The purpose of raw material trimming is to remove the remaining shrimp shells, shrimp lines, etc. on the raw materials, and to remove the remaining lymph, cartilage, broken bones, air-dried oxide layers, impurities, etc. in pig fat and surimi.
2. Raw meat minced
The trimmed raw fish surimi and pig fat are prepared by twisting with a 25mm mesh plate, and the temperature of the raw material is required not to exceed 4 °C;
3. Chopping and vacuuming
Add fresh shrimp, surimi, pork fat, salt, sodium tripolyphosphate, and an appropriate amount of ice water, then chop and mix for 2 minutes; add the remaining accessories and continue to chop and mix. During the chopping and mixing process, the remaining ice water is continuously added until the chopping and mixing is completed, and the pot is taken out after the chopping and mixing is completed. The knife speed of the chopper is controlled at 4000r/min, and the temperature of the stuffing is controlled at 7-11℃.
Pour the minced shrimp and sausage meat into the blender and vacuumize. During the vacuuming process, the mixer starts the continuous stirring program, and the vacuum degree is required to be 0.08-0.09MPa; the stirring and vacuuming time is 10min, and the discharge temperature is controlled at 8-12℃.
4. Filling
The minced shrimp and sausage meat that has been chopped and mixed needs to be filled with an enema machine. The filling is made of 20# collagen casings, and the single weight of the semi-finished product is 12-15g. The semi-finished intestines should be tight and tight, and the filled hot pot shrimp intestines should be hung on a rod and pushed into the cooking box.
5. Steaming
The product cooking process parameters are as follows.
Drying: 65℃, 15min.
Cooking: 75℃, 20min.
Exhaust: high speed 3min.
Drying: 75℃, 5-25min.
The steaming yield of hot pot shrimp and sausage is controlled at 80%-85%.
6. Cooling, packaging, quick freezing
The cooked hot pot shrimp and sausage products are placed in the cooling room for cooling, and the central temperature is cooled to below 25 °C for vacuum packaging. The packaged products are placed in a spiral single freezer for quick freezing, and the quick-frozen products are packed into boxes and stored in a cold storage. .
