CN103704759A - Method for preparing fish fermented sausage - Google Patents
Method for preparing fish fermented sausage Download PDFInfo
- Publication number
- CN103704759A CN103704759A CN201310678748.2A CN201310678748A CN103704759A CN 103704759 A CN103704759 A CN 103704759A CN 201310678748 A CN201310678748 A CN 201310678748A CN 103704759 A CN103704759 A CN 103704759A
- Authority
- CN
- China
- Prior art keywords
- sausage
- fish
- baking
- fermentation
- mix
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 21
- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 12
- 230000035800 maturation Effects 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000010344 sodium nitrate Nutrition 0.000 claims description 6
- 239000004317 sodium nitrate Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 238000011049 filling Methods 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing a fish fermented sausage, and belongs to the field of meat product processing. The method is characterized by adopting the following processing technological process: pretreating materials, pickling, rolling and stirring, filling, fermenting, curing, baking, cooling and obtaining finished products. The method has the beneficial effects of solving the problems that fresh pork and fish are unlikely to store, easy to deteriorate and are inconvenient to eat, the product is rich in nutrient, delicious in taste and storable, and the product has such healthcare effects as tonifying deficiency and building body, nourishing Yin and moistening dryness, reinforcing muscles and moistening skin.
Description
Technical field
The present invention relates to a kind of processing method of meat products, especially relate to a kind of preparation method of fish meat fermented sausage.
Background technology
The kind of fish is a lot, and fish comprises yellow croaker, hairtail, butterfish etc.They all have fine and tender taste deliciousness, nutritious feature, are the good sources of some vitamins, mineral matter.Flesh of fish delicious flavour, no matter be eat meat or make soup, all clear fresh good to eat, the appetite that induces one, is than preferable food in people's diet.Fresh fish is difficult for preserving, and is all chilled storage conventionally.
Pork, its property sweet-salty is flat, contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill the deficiency of blood, yellow thin person, all available product of making nutritious tonifying of winning of face.Pork is one of animal food important on people's dining table.Because pork fiber is comparatively soft, connective tissue is less, contains fat between more flesh in musculature, and therefore, after cooking processing, meat flavour is delicious especially.
Fresh fragrant pork and the flesh of fish are nutritious, but be difficult for storage, it is edible that people are directly used in processing prepared food conventionally, pork and fish and some other batchings are fermented and are processed into ferment sausage by microorganism, its distinctive local flavor can be given, and its keeping property and economic worth can be improved.
Summary of the invention
The object of the invention is to solve fresh pork and the flesh of fish and be difficult for preserving, apt to deteriorate, and edible inconvenient problem.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for fish meat fermented sausage, is characterized in that: adopt material pretreatment, pickle, roll mix, the processing process of bowel lavage, fermentation, maturation, baking, cooling, finished product, concrete operation step is as follows:
(1) material pretreatment: be after fish is cleaned up, the decaptitating processing adult fish that truncates is rotten, and cleans up pork, rubs respectively, in constant weight ratio, mixes;
(2) pickle: in the raw material after processing, add a certain amount of NaCl and sodium nitrate, Han Liang≤0.2% of sodium nitrate, is placed in cooling chamber and pickles;
(3) roll and mix: to adding in proportion flavoring and auxiliary material to roll in the raw material after pickling, mix, leavening is put and at room temperature activated 18-14h, then inoculate;
(4) bowel lavage: mix evenly rolling and finished raw material evenly pour in casing;
(5) fermentation: the sausage of having filled with is placed in to fermentation incubator and ferments;
(6) maturation: the water that the sausage after fermentation is placed in to 80 ℃-100 ℃ boils 40-60 minute, makes it ripe;
(7) baking: the baking oven of the ferment sausage after maturation being put into 80 ℃-100 ℃ toasts 1-4 hour;
(8) cooling: it is naturally cooling that the ferment sausage after baking is put in room temperature, is finished product.
Beneficial effect: the present invention solves fresh pork and the flesh of fish is difficult for storage, apt to deteriorate, and eats inconvenient problem, and product is nutritious, the fresh perfume (or spice) of taste, and storage tolerance, has qi-restoratives and keeps fit, the health-care effects such as nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.
The specific embodiment
embodiment 1:
A preparation method for fish meat fermented sausage, is characterized in that: adopt material pretreatment, pickle, roll mix, the processing process of bowel lavage, fermentation, maturation, baking, cooling, finished product, concrete operation step is as follows:
(1) material pretreatment: be after black carp is cleaned up, the decaptitating processing adult fish that truncates is rotten, and cleans up pork, rubs respectively, in constant weight ratio, mixes;
(2) pickle: in the raw material after processing, add a certain amount of NaCl and sodium nitrate, Han Liang≤0.2% of sodium nitrate, is placed in cooling chamber and pickles;
(3) roll and mix: to adding in proportion flavoring and auxiliary material to roll in the raw material after pickling, mix, leavening is put and at room temperature activated 20h, then inoculate;
(4) bowel lavage: mix evenly rolling and finished raw material evenly pour in casing;
(5) fermentation: the sausage of having filled with is placed in to fermentation incubator and ferments;
(6) maturation: the water that the sausage after fermentation is placed in to 80 ℃-100 ℃ boils 40-60 minute, makes it ripe;
(7) baking: the baking oven of the ferment sausage after maturation being put into 80 ℃-100 ℃ toasts 3 hours;
(8) cooling: it is naturally cooling that the ferment sausage after baking is put in room temperature, is finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for fish meat fermented sausage, is characterized in that: adopt material pretreatment, pickle, roll mix, the processing process of bowel lavage, fermentation, maturation, baking, cooling, finished product, concrete operation step is as follows:
(1) material pretreatment: be after fish is cleaned up, the decaptitating processing adult fish that truncates is rotten, and cleans up pork, rubs respectively, in constant weight ratio, mixes;
(2) pickle: in the raw material after processing, add a certain amount of NaCl and sodium nitrate, Han Liang≤0.2% of sodium nitrate, is placed in cooling chamber and pickles;
(3) roll and mix: to adding in proportion flavoring and auxiliary material to roll in the raw material after pickling, mix, leavening is put and at room temperature activated 18-14h, then inoculate;
(4) bowel lavage: mix evenly rolling and finished raw material evenly pour in casing;
(5) fermentation: the sausage of having filled with is placed in to fermentation incubator and ferments;
(6) maturation: the water that the sausage after fermentation is placed in to 80 ℃-100 ℃ boils 40-60 minute, makes it ripe;
(7) baking: the baking oven of the ferment sausage after maturation being put into 80 ℃-100 ℃ toasts 1-4 hour;
(8) cooling: it is naturally cooling that the ferment sausage after baking is put in room temperature, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678748.2A CN103704759A (en) | 2013-12-14 | 2013-12-14 | Method for preparing fish fermented sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678748.2A CN103704759A (en) | 2013-12-14 | 2013-12-14 | Method for preparing fish fermented sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704759A true CN103704759A (en) | 2014-04-09 |
Family
ID=50398430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678748.2A Pending CN103704759A (en) | 2013-12-14 | 2013-12-14 | Method for preparing fish fermented sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704759A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455035A (en) * | 2015-12-08 | 2016-04-06 | 江南大学 | Method for preparing fish and pork composite sausages through microorganism mixed fermenting agent |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
-
2013
- 2013-12-14 CN CN201310678748.2A patent/CN103704759A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455035A (en) * | 2015-12-08 | 2016-04-06 | 江南大学 | Method for preparing fish and pork composite sausages through microorganism mixed fermenting agent |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |