The Development Of Squid Ham Sausage

Squid is tender,juicy and nutritious.It is a kind of seafood with high-quality and low price.However,there are some problems in squid products,such as single species,small scale of production and so on.In this paper,squid,as the main raw material,was processed into a squid ham sausage by rinsing,chopping,mixing and other processing technology,and its formulations,technology,physical and chemical properties and storage characteristics were studied.The main raw material ratio of squid ham sausage was studied with sensory score as evaluation index.The results of single factors experiments and orthogonal experiment showed that when the proportion of squid dosage to chicken breast dosage was1:1,the dosage of starch was 5%,the dosage of soybean oil was 3%,and the dosage of beef dices was 8%,the sensory score was the highest.Then,the deodorization method,the deodorization formula and seasoning formula of squid ham sausage were optimized with sensory score as evaluation index.The results showed that when the dosage of Chinese spirits was 2%,the dosage of white vinegar was 2%,and the dosage of cooking wine was 2%,the effect of deodorization was the best.And the best seasoning formula was 2.00%of salt,0.50%of white sugar,0.60%of sesame oil,and 0.12%of white pepper.The cooking technology of squid ham sausage was determined by texture characteristics,sensory score and volatile flavor substances as evaluation indexes.The results show that when the squid ham sausage was boiled at 100℃ for 20 minutes,the sensory score was the highest,and the texture characteristics were the best.So cooking at 100℃ for 20 minutes is the best way to cure.GC-MS analysis showed that the content of aldehydes in the squid ham sausage was lower when the product was boiled at 100℃ for 20 minutes,which may be the reason of less fishy smell.At the same time,the species of flavor is much higher than the other two species.The basic component,total numbers of colony,pH value,total extraction juice rate and amino acid content of squid ham sausage were determined,and the results show that the moisture content was 71.373%,protein content was 17.927%,fat content was 8.32%,ash content was 2.843%,the total numbers of colony<5cfu/g,pH value was 6.60,and the total extrusion juice rate was 2.634%.Besides,the amino acid content was analyzed by amino acid automatic analyzer,the results show that squid ham sausage has a wide range of amino acids,higher utilization rate and higher nutritional value.The squid ham sausages were preserved at 4℃ and 25℃,and the total numbers of colony,the pH,texture characteristics,water content and sensory characteristics were studied.The results showed that 4℃ was more conducive to the preservation of products.