CN101773254B - Fish meat sausage and production method thereof - Google Patents
Fish meat sausage and production method thereof Download PDFInfo
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- CN101773254B CN101773254B CN2010100225647A CN201010022564A CN101773254B CN 101773254 B CN101773254 B CN 101773254B CN 2010100225647 A CN2010100225647 A CN 2010100225647A CN 201010022564 A CN201010022564 A CN 201010022564A CN 101773254 B CN101773254 B CN 101773254B
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Abstract
The invention discloses a fish meat sausage. Minced fish meat and purple laver are adopted as main materials and added with flavoring, so that the sausage is produced, wherein the minced fish meat accounts for 13 to 15 parts by weight, and the purple laver accounts for 3 to 5 parts by weight. The invention also provides a production method for the purple laver-fish meat sausage. Since the purple laver-fish meat sausage product is the combination of animal food and vegetable food, the sausage not only can provide high-quality protein, but also contains various trace elements needed by the human body and seaweed polysaccharides with a health-caring function.
Description
Technical field
The present invention relates to field of processing of aquatic products; Furthermore relate to a kind of production technology of preparing novel laver fish meat sausage in the fish gruel that laver is added to.
Background technology
Surimi product mainly comprises fish ball, fish sausage and fish face etc., contains abundant good protein, all is the aquatic food that people like.But the product category on the market is less.Existing fish sausage mainly is take the fish gruel as major ingredient, is equipped with starch and livestock and poultry meat and mixes, and then produce the aquatic livestock Pork sausage with the common process of preparation sausage.The defective of this method is: hydrobiological self fragrance is not obvious, and have still that mouthfeel is dry and astringent, poor flexibility, shortcoming that taste is single, people still can't feel the delicate flavour of aquatic livestock when chewing, owing to added part livestock and poultry meat, the fat of sausage and the content of cholesterol have been increased simultaneously.
The laver of one of hydrobiontic alga contains the trace element than the more polysaccharide of the flesh of fish and needed by human body.Usually for the edible processing method of algae all be clean after the airing oven dry,, aquatic foods crisp take mouthfeel are as main, but not yet are useful in the sausage goods.
Summary of the invention
Technical problem to be solved by this invention is, in order to fill up the blank that exists in the prior art, enriches the kind of surimi product, and a kind of laver fish meat sausage that has the advantage of aquatic livestock food and vegetable food product concurrently is provided.
Such in order to address the above problem technical scheme of the present invention:
A kind of fish meat sausage take fish meat emulsion as major ingredient, is characterized in that, also comprises laver and auxiliary and condiment, and wherein the fish gruel accounts for the 13-15 weight portion, laver 3-5 weight portion.
Described auxiliary material weight portion is: starch 2-3 weight portion, poultry meat 2-3 weight portion, oily 1.1-1.3 weight portion, salt weight portion 0.3-0.5, yellow rice wine weight portion 0-0.2, monosodium glutamate weight portion 0.05-0.15, egg 0.3-0.5 weight portion, green onion ginger juice 0.04-0.08 weight portion.
Wherein, preferably, the fish gruel accounts for 14 weight portions, laver 4 weight portions.
Described laver is the laver slurry.
The described flesh of fish is selected from: silver carp fish, salmon, extra large silvery pomfret, yellow croaker, grass carp, carp or its combination.
The preparation method of one main laver fish meat sausage is characterized in that, comprises the steps:
(1) preliminary treatment of laver: laver is cleaned up, and immersion fully absorbs water it in water, then puts into pulverizer and pulverizes, and obtains containing the thick slurries of laver fragment, and then once pulverizes homogenate, obtains the laver slurries;
(2) preparation of frozen minced fillets: fish is slaughtered internal organ decaptitate, clean, with strainer fresh fish is adopted meat, need cooling machine on the rocks before adopting meat, adopt in the meat process constantly on the rocksly, reduce flesh of fish temperature; Add the doubly cooling water of flesh of fish amount of 4-8, cooling water is below 10 ℃, slowly stirs 2-5min, leaves standstill precipitating 6-20min, behind the top layer rinsing liquid that inclines, and filtered through gauze; Centrifuge dewatering, the rotten water content of fish is at 78-82%; Fish gruel and antifreeze (sucrose 4%, sorbierite 4%, polyphosphate 0.3%) are mixed, cut through the cooled mixer and mix, it is mixed; After packing, cold storage below-18 ℃;
(3) preparation of laver fish meat sausage: successively required condiment is added in the fish gruel of thawing, stir, the fish gruel is pumped in the continous way sausage linking machine hopper, open clipper, carry out the filling ligation, retort sterilization 20min is sent in the sausage sabot that ligation is good, sterilization temperature is 116 ℃, and the complete inspection of sterilization is dried, adhesive label, the vanning warehouse-in.
Wherein, retort sterilization 20min is intensification 5min, constant temperature 10min, cooling 5min, at last decompression cooling.
The beneficial effect of fish meat sausage of the present invention is: the laver fish meat sausage is the combination of animal food and vegetable food, and the protein of high-quality not only can be provided, and also contains the trace element of many needed by human and the algal polysaccharides with health care.Laver fish meat sausage of the present invention will enrich the kind of surimi product, guide novel food consumption theory, and then improve the sales volume of aquatic products, improve the processing of aquatic products ratio of China.
Description of drawings
Describe the present invention in detail below in conjunction with the drawings and specific embodiments;
Fig. 1 is preparation flow schematic diagram of the present invention.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with concrete diagram, further set forth the present invention.
Embodiment 1 one main laver fish meat sausages select Silver Carp Surimi 14kg, pork 2kg, cornstarch 2kg, laver slurry 5kg, salt 0.48kg, oily 1.2kg, yellow rice wine 0.2kg, monosodium glutamate 0.1kg, egg 0.4kg, green onion ginger juice 0.07kg.
The preparation method of one main laver fish meat sausage, preparation technology's flow process of laver fish meat sausage may further comprise the steps referring to Fig. 1:
1) preliminary treatment of laver: the laver water is cleaned, remove salt and the dirt on surface, immersion fully absorbs water it in water, takes out after half an hour approximately, with clear water wash clean is filled on the surface again, is cut into thread; Put into pulverizer, pulverize, obtain containing the thick slurries of laver fragment, and then once pulverize homogenate, obtain the laver slurries.
2) preparation of frozen minced fillets: internal organ are cut open the belly, decaptitate, gone to the fresh white silver carp, prevent the fish gallbladder break; Through washing, remove the dirts such as abdominal cavity inwall black film.The raw material fish larger to individuality adopted and opens two or three processing; Avoid the interior fish body of flesh separator too to push when adopting meat, the meat under avoiding simultaneously adopting is squeezed in augering screw; The purpose of smart filter is to remove the foreign material such as black film residual in the flesh of fish, fish-skin, muscle, ossiculum thorn, to improve quality of fish filling.(model: RE-300) adopt and need add before the meat ice-cooledly, the smart filtration needs constantly on the rocksly strainer in the journey, reduce flesh of fish temperature, prevents sex change; Add the cooling water (below 10 ℃) of 5 times of flesh of fish amounts, slowly stir 2-5min, leave standstill precipitating 10min, behind the top layer rinsing liquid that inclines, filtered through gauze; Through centrifuge dewatering 3-5min, the rotten water content of fish is about 78-80%; Rotten and additive (sucrose 4%, sorbierite 4%, the polyphosphate 0.3%) mixing with fish is through cooled mixer (model: MR-320-CA) cut and mix, it is mixed; After packing, cold storage below-18 ℃.
3) preparation of laver fish meat sausage: successively required condiment is added in the fish gruel of thawing, stir, the fish gruel is pumped into continous way sausage linking machine (model: ADS-HS-NA) in the hopper, open clipper, carry out the filling ligation, require: the sausage that the bowel lavage ligation is shaped is without bubble, and length is consistent, even thickness, bonding firm; Automatic sterilizing pot sterilization 20min is sent in the sausage sabot that ligation is good, the 5min. that wherein heats up, and constant temperature 10min, cooling 5min, the decompression cooling, sterilization temperature is 116 ℃, strictly be undertaken by operational procedure, avoids sausage to break; The complete sausage of sterilization will pursue the root inspection, dries adhesive label, vanning warehouse-in.
Embodiment 2 one main laver fish meat sausages, its prescription is (units/kg): salmon fish gruel 7, extra large butterfish gruel 8, cornstarch 1, tapioca 1, pork 2.5, laver slurry 5, salt 0.40, peanut oil 0.6, corn oil 0.6, yellow rice wine 0.1, monosodium glutamate 0.1, egg 0.4, green onion ginger juice 0.07; All the other are with embodiment 1.
Embodiment 3 one main laver fish meat sausages, its prescription is (units/kg): Grass Carp Surimi 6, carp fish gruel 4, yellow croaker fish gruel 3, cornstarch 0.5, farina 1.5, pork 3, laver slurry 4, salt 0.4, palm oil 1.2, yellow rice wine 0.2, monosodium glutamate 0.1, egg 0.4, green onion ginger juice 0.07; All the other are with embodiment 1.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a fish meat sausage take fish meat emulsion as major ingredient, is characterized in that, also comprises laver slurry and auxiliary and condiment, and wherein fish meat emulsion accounts for the 13-15 weight portion, laver slurry 3-5 weight portion; Described auxiliary and condiment and weight portion thereof are: starch 2-3 weight portion, poultry meat 2-3 weight portion, oily 1.1-1.3 weight portion, salt weight portion 0.3-0.5, yellow rice wine weight portion 0-0.2, monosodium glutamate weight portion 0.05-0.15, egg 0.3-0.5 weight portion, green onion ginger juice 0.04-0.08 weight portion;
The preparation method of described fish meat sausage is as follows:
(1) preliminary treatment of laver: laver is cleaned up, and immersion fully absorbs water it in water, then puts into pulverizer and pulverizes, and obtains containing the thick slurries of laver fragment, and then once pulverizes homogenate, obtains the laver slurry;
(2) preparation of frozen fish meat gruel: fish is slaughtered internal organ decaptitate, clean, with strainer fresh fish is adopted meat, need cooling machine on the rocks before adopting meat, adopt in the meat process constantly on the rocksly, reduce flesh of fish temperature; Add the doubly cooling water of flesh of fish amount of 4-8, slowly stir 2-5min, leave standstill precipitating 6-20min, behind the top layer rinsing liquid that inclines, filtered through gauze; Centrifuge dewatering, the fish meat emulsion water content is at 78-82%; Fish meat emulsion and antifreeze are mixed, cut through the cooled mixer and mix, it is mixed; After packing, cold storage below-18 ℃;
(3) preparation of laver fish meat sausage: successively required condiment is added in the fish meat emulsion that thaws, stir, the fish meat emulsion compound is pumped in the continous way sausage linking machine hopper, open clipper, carry out the filling ligation, retort sterilization 20min is sent in the sausage sabot that ligation is good, sterilization temperature is 116 ℃, and the complete inspection of sterilization is dried, adhesive label, the vanning warehouse-in;
In the described step (2), cooling water is below 10 ℃;
Antifreeze in the described step (2) is: sucrose 4%, sorbierite 4%, polyphosphate 0.3%;
Described retort sterilization 20min is intensification 5min, constant temperature 10min, cooling 5min, decompression cooling.
2. a kind of fish meat sausage according to claim 1 is characterized in that, wherein fish meat emulsion accounts for 14 weight portions, and laver is starched 4 weight portions.
3. a kind of fish meat sausage according to claim 1 is characterized in that, described fish is selected from: silver carp fish, salmon, extra large silvery pomfret, yellow croaker, grass carp, carp or its combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100225647A CN101773254B (en) | 2010-01-08 | 2010-01-08 | Fish meat sausage and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100225647A CN101773254B (en) | 2010-01-08 | 2010-01-08 | Fish meat sausage and production method thereof |
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| CN101773254A CN101773254A (en) | 2010-07-14 |
| CN101773254B true CN101773254B (en) | 2013-04-03 |
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| CN2010100225647A Expired - Fee Related CN101773254B (en) | 2010-01-08 | 2010-01-08 | Fish meat sausage and production method thereof |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406188B (en) * | 2011-05-23 | 2013-11-13 | 武汉富程农业科技研发中心(普通合伙) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof |
| CN102273656A (en) * | 2011-05-27 | 2011-12-14 | 天津农学院 | Silver carp stuffing and preparation method thereof |
| CN102551090A (en) * | 2011-12-21 | 2012-07-11 | 安徽天歌鹅业有限责任公司 | Method for processing goose meat crystal sausage |
| CN102805375B (en) * | 2012-07-27 | 2013-10-23 | 安徽好食源食品有限公司 | Salted egg yolk flavor composite fish sausage |
| CN102805376B (en) * | 2012-07-27 | 2013-10-23 | 安徽好食源食品有限公司 | Pine nut chicken and fish composite sausage |
| CN103719935B (en) * | 2013-12-16 | 2016-05-18 | 浙江大学 | A kind of preparation method of Antarctic ice microalgae are local flavor marine fish flesh finely processed product |
| CN103859467B (en) * | 2014-03-20 | 2016-01-20 | 上海海洋大学 | A kind of processing method of producing high-quality minced fish |
| CN103948075A (en) * | 2014-05-05 | 2014-07-30 | 明光市永言水产(集团)有限公司 | Preparation method of minced silver carp product |
| CN104997070A (en) * | 2015-07-29 | 2015-10-28 | 上海海洋大学 | Processing method for improving quality of fish sausage |
| CN105661369A (en) * | 2016-01-23 | 2016-06-15 | 余桂芳 | Litsea coreana-flavored incarvillea sinensis-butterfish sausage |
| CN106174143A (en) * | 2016-07-19 | 2016-12-07 | 福建农林大学 | A kind of Hongqu fish sausage and preparation method thereof |
| CN107259389A (en) * | 2017-07-17 | 2017-10-20 | 江苏永友食品科技有限公司 | One kind pickles fish meat sausage |
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Granted publication date: 20130403 Termination date: 20140108 |