CN101697821A - Fish cake sausage - Google Patents
Fish cake sausage Download PDFInfo
- Publication number
- CN101697821A CN101697821A CN200710003318A CN200710003318A CN101697821A CN 101697821 A CN101697821 A CN 101697821A CN 200710003318 A CN200710003318 A CN 200710003318A CN 200710003318 A CN200710003318 A CN 200710003318A CN 101697821 A CN101697821 A CN 101697821A
- Authority
- CN
- China
- Prior art keywords
- sausage
- fish
- fish cake
- starch
- lard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a fish cake sausage which is prepared from the following components: stingless fish, egg white, starch, frozen lard, refined salt, monosodium glutamate, water and a proper amount of scallion juice, ginger juice and preservatives. The preparation method comprises the following steps: uniformly mixing and stirring the components according to the proportion, and then, using hog casings and sheep casings for filling the components into the sausage, wherein the sausage can be filled manually and can also be filled by using a sausage filler. The fish cake sausage has the advantages of delicious taste and plentiful nutrition, is suitable for family dinners and guesthouse or hotel dinners, and is a sanitary and convenient food.
Description
Technical field
The present invention relates to the fish cake sausage that the stingless flesh of fish of a kind of usefulness is made, belong to food technology field.
Background technology
The sausage that current batch production production and family record mostly is pork, beef, mutton and makes, and does not see the product of making sausage with the stingless flesh of fish; Like product technology report does not see that technical periodical publishes yet.The present invention is that a kind of new technology is created.
Summary of the invention
Purpose of the present invention, being to provide the stingless flesh of fish of a kind of usefulness is the sausage that main component is recorded, for field of food increases a kind.
Technical solution of the present invention is as follows:
The stingless flesh of fish: fresh fish decaptitates, bones, removes the peel, goes internal organ, deburring afterwash, rubs with meat grinder, gets 100 grams; Egg: get egg white 150 grams; Starch: with food flavoring kind of starch 180 grams, sweet potato powder, corn flour, beans powder, the most handy green starch; Freeze lard: top grade lard 80 grams that refining is good; Refined salt: 15 grams; Monosodium glutamate 1.5 grams; Water 5 grams; Green onion juice, ginger juice are an amount of.After above each composition mixing and stirring, record into sausage with pig, sheep coat, but handwork can be recorded with sausage filler.
Benefit of the present invention is: delicious flavour, and nutritious, be suitable for family feast, hotel's dinner party is a kind of health, food easily.
The specific embodiment
Embodiment: (1) is stingless, and flesh of fish 400-600 gram (2) egg white 100-200 gram (3) starch 150-200 gram (4) freezes lard 100-120 gram (5) refined salt 10-20 gram (6) monosodium glutamate 1-2 gram (7) water 4-6 gram.An amount of green onion juice, ginger juice are recorded with the standard sausage filler, and the technology of recording must meet national technical standard and food hygiene approval standard; Above method can be made into product of the present invention.
Claims (1)
1. a fish cake sausage relates to the stingless flesh of fish of a kind of usefulness, egg white, starch, freezes lard, refined salt, monosodium glutamate, compositions such as water and an amount of green onion juice, ginger juice, antistaling agent, and by a certain percentage after the mixing and stirring, the sausage of recording with pig, sheep casing,
It is characterized in that: the quantity of each main component ratio is as follows,
(1) stingless flesh of fish 400-600
(2) egg white 100-200
(3) starch 150-200
(4) lard stearin 100-120
(5) refined salt 10-20
(6) monosodium glutamate 1-2
(7) water 4-6
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710003318A CN101697821A (en) | 2007-02-05 | 2007-02-05 | Fish cake sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710003318A CN101697821A (en) | 2007-02-05 | 2007-02-05 | Fish cake sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101697821A true CN101697821A (en) | 2010-04-28 |
Family
ID=42146285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710003318A Pending CN101697821A (en) | 2007-02-05 | 2007-02-05 | Fish cake sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101697821A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919540A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | Method for making breaded fish stick by adding inulin |
-
2007
- 2007-02-05 CN CN200710003318A patent/CN101697821A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919540A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | Method for making breaded fish stick by adding inulin |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100428 |