CN103230031A - Fish head sausage and preparation method thereof - Google Patents

Abstract

The present invention discloses a fish head sausage and a preparation method thereof. Raw materials of the fish head sausage comprise: mutton, fish head, wheat germ powder, sunflower petals, common thistle, common yam rhizome, purslane, fragrant solomonseal rhizome, licorice root, lily, seabuckthorn fruit, heartleaf houttuynia herb, siberian solomonseal rhizome, ginseng leaf, sanchi, grape leaf, creeping woodsorrel herb, glossy privet fruit, flexuose bittercress herb, and a proper amount of purified water. According to the present invention, the mutton, the fish head and the wheat germ powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking, and easy storage are provided; an ultrasonic treatment is adopted, such that fish head meat is subjected to tenderization, and fish meat quality is significantly improved under the premise of no damage on color and flavor; the sunflower petals provide effects of stomach invigorating and digestion promoting; and a fermentation method is adopted so as to remain nutrients of the Chinese herbal and provide a fermentation flavor.

Description

A kind of fish sausage and preparation method thereof

Technical field

The present invention relates to meat product processing technology field, be specifically related to a kind of fish sausage and preparation method thereof.

Background technology

Sausage is an ancient food production and carnivorous preservation technology, finger rubs into the mud shape with the meat of animal, pour into the elongated cylinder tubular-shaped food that casing is made again, at present in the making of sausage, just only be major ingredient with mutton, kind and taste are single, the nutritional labeling deficiency, and the incompatibility modern pursues the requirement of multiple tastesization.

Summary of the invention

The object of the present invention is to provide a kind of fish sausage and preparation method thereof.

The present invention adopts following technical scheme:

A fish sausage, the weight portion of its constitutive material is: mutton 23-28, a fish 7.5-9.5, wheat germ powder 5.0-7.0, sunflower petal 3.0-4.0, field thistle 2.5-3.5, Chinese yam 6.0-8.0, purslane 3.5-5.5, radix polygonati officinalis 4.0-6.0, Radix Glycyrrhizae 3.5-4.5, lily 2.5-3.5, sea-buckthorn 5.0-6.0, cordate houttuynia 4.0-6.0, sealwort 2.3-2.8, folium panacis japonici cum caule 1.0-2.0, pseudo-ginseng 5.0-7.0, red vine leaves 3.5-4.5, creeping oxalis 5.0-6.0, fruit of glossy privet 2.5-3.5 and Hairy Bittercress 4.0-6.0, pure water is an amount of.

A fish sausage, the weight portion of its constitutive material is: mutton 25, fish 8.5, wheat germ powder 6.0, sunflower petal 3.5, field thistle 3.0, Chinese yam 7.0, purslane 4.5, radix polygonati officinalis 5.0, Radix Glycyrrhizae 4.0, lily 3.0, sea-buckthorn 5.5, cordate houttuynia 5.0, sealwort 2.5, folium panacis japonici cum caule 1.5, pseudo-ginseng 6.0, red vine leaves 4.0, creeping oxalis 5.5, the fruit of glossy privet 3.0 and Hairy Bittercress 5.0, pure water is an amount of.

The preparation method of a fish sausage may further comprise the steps:

(1) weight portion by constitutive material takes by weighing mutton, adds wheat germ powder behind the milled mixture, and is stand-by;

(2) select fresh fish head, water cleans, and removes the gill, cleans again, and the fish head is placed ultrasonic treatment unit, opens ultrasonic generating means, and ultrasonic time is selected 20-25min, and ultrasonic processing frequency is selected 50KHz for use; At 0.10-0.20Mpa, heat 50-60min under 100-120 ℃ the condition then, take out the fish head, pulverize an adult fish mud, join then mix in the step (1) compound;

(3) weight portion by constitutive material takes by weighing other raw materials, mix, add the sucrose of the heavy 12-14% of slurry and the pure water of 14-16% then, and the active dry yeast bacterium of inoculation 0.5-0.7%, temperature 20-30 ℃ of fermentation 3-6 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;

(4) powder with the compound of step (2) and step (3) is even, and adds a small amount of pure water, and control water content 13-15% places the bottle placer quantitative filling then, sends into sterilization 20-25min in the automatic sterilizing pot again, 105-115 ℃ of control temperature.

Beneficial effect of the present invention:

The present invention is primary raw material with mutton, fish head and wheat germ powder, nutritious, special taste, instant and be easy to store, the employing ultrasonic wave is handled, make a fish meat obtain tenderization, under the not destroyed prerequisite of color and luster, local flavor, flesh of fish matter has obtained remarkable change, the sunflower petal has digestion promoting effect, adopt fermentation process simultaneously, both kept the nutritional labeling of Chinese herbal medicine, had the local flavor of another kind fermentation again.

The specific embodiment

Embodiment 1: a fish sausage, the weight portion of its constitutive material (jin) is: mutton 25, fish 8.5, wheat germ powder 6.0, sunflower petal 3.5, field thistle 3.0, Chinese yam 7.0, purslane 4.5, radix polygonati officinalis 5.0, Radix Glycyrrhizae 4.0, lily 3.0, sea-buckthorn 5.5, cordate houttuynia 5.0, sealwort 2.5, folium panacis japonici cum caule 1.5, pseudo-ginseng 6.0, red vine leaves 4.0, creeping oxalis 5.5, the fruit of glossy privet 3.0 and Hairy Bittercress 5.0, pure water is an amount of.

The preparation method of a fish sausage may further comprise the steps:

(1) weight portion by constitutive material takes by weighing mutton, adds wheat germ powder behind the milled mixture, and is stand-by;

(2) select fresh fish head, water cleans, and removes the gill, cleans again, and the fish head is placed ultrasonic treatment unit, opens ultrasonic generating means, and ultrasonic time is selected 22min, and ultrasonic processing frequency is selected 50KHz for use; At 0.15Mpa, heat 55min under 110 ℃ the condition then, take out the fish head, pulverize an adult fish mud, join then mix in the step (1) compound;

(3) weight portion by constitutive material takes by weighing other raw materials, mix, add slurry then and weigh 13% sucrose and 15% pure water, and inoculate 0.6% active dry yeast bacterium, 25 ℃ of fermentations of temperature 3-6 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;

(4) powder with the compound of step (2) and step (3) is even, and adds a small amount of pure water, and control water content 14% places the bottle placer quantitative filling then, sends into sterilization 22min in the automatic sterilizing pot again, 110 ℃ of control temperature.

Claims (3)

1. fish sausage, the weight portion that it is characterized in that its constitutive material is: mutton 23-28, a fish 7.5-9.5, wheat germ powder 5.0-7.0, sunflower petal 3.0-4.0, field thistle 2.5-3.5, Chinese yam 6.0-8.0, purslane 3.5-5.5, radix polygonati officinalis 4.0-6.0, Radix Glycyrrhizae 3.5-4.5, lily 2.5-3.5, sea-buckthorn 5.0-6.0, cordate houttuynia 4.0-6.0, sealwort 2.3-2.8, folium panacis japonici cum caule 1.0-2.0, pseudo-ginseng 5.0-7.0, red vine leaves 3.5-4.5, creeping oxalis 5.0-6.0, fruit of glossy privet 2.5-3.5 and Hairy Bittercress 4.0-6.0, pure water is an amount of.

2. a fish according to claim 1 sausage, the weight portion that it is characterized in that its constitutive material is: mutton 25, fish 8.5, wheat germ powder 6.0, sunflower petal 3.5, field thistle 3.0, Chinese yam 7.0, purslane 4.5, radix polygonati officinalis 5.0, Radix Glycyrrhizae 4.0, lily 3.0, sea-buckthorn 5.5, cordate houttuynia 5.0, sealwort 2.5, folium panacis japonici cum caule 1.5, pseudo-ginseng 6.0, red vine leaves 4.0, creeping oxalis 5.5, the fruit of glossy privet 3.0 and Hairy Bittercress 5.0, pure water is an amount of.

3. the preparation method of a fish as claimed in claim 1 sausage is characterized in that may further comprise the steps:

(1) weight portion by constitutive material takes by weighing mutton, adds wheat germ powder behind the milled mixture, and is stand-by;

(2) select fresh fish head, water cleans, and removes the gill, cleans again, and the fish head is placed ultrasonic treatment unit, opens ultrasonic generating means, and ultrasonic time is selected 20-25min, and ultrasonic processing frequency is selected 50KHz for use; At 0.10-0.20Mpa, heat 50-60min under 100-120 ℃ the condition then, take out the fish head, pulverize an adult fish mud, join then mix in the step (1) compound;

(3) weight portion by constitutive material takes by weighing other raw materials, mix, add the sucrose of the heavy 12-14% of slurry and the pure water of 14-16% then, and the active dry yeast bacterium of inoculation 0.5-0.7%, temperature 20-30 ℃ of fermentation 3-6 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;

(4) powder with the compound of step (2) and step (3) is even, and adds a small amount of pure water, and control water content 13-15% places the bottle placer quantitative filling then, sends into sterilization 20-25min in the automatic sterilizing pot again, 105-115 ℃ of control temperature.