CN103734780A - Minced fillet dried sausage - Google Patents
Minced fillet dried sausage Download PDFInfo
- Publication number
- CN103734780A CN103734780A CN201310700576.4A CN201310700576A CN103734780A CN 103734780 A CN103734780 A CN 103734780A CN 201310700576 A CN201310700576 A CN 201310700576A CN 103734780 A CN103734780 A CN 103734780A
- Authority
- CN
- China
- Prior art keywords
- fish
- weight
- air
- dry
- parts
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 39
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 235000019542 Cured Meats Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 2
- 230000005195 poor health Effects 0.000 description 2
- 241000522254 Cassia Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000014101 wine 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a minced fillet dried sausage, and belongs to the technical field of food processing. The minced fillet dried sausage is finished by the following steps: (1) preparing pickled meat, namely, cutting beef or mutton into square blocks of 4-6mm; (2) preparing minced fillet, namely, with fish as a raw material, cleaning, choosing and rubbing the fish to form sticky raw minced fillet in manners of burdening and blending, and poaching, dewatering, and cooling after shaping; (3) preparing pickled added substances, namely, grinding 1-2 parts by weight of pepper into powder, adding 100-200 parts by weight of 60-degree white spirit, 100-150 parts by weight of refined salt, 200-300 parts by weight of white sugar and 10-15 parts by weight of sesame oil, and fully and evenly mixing to prepare the pickled added substance; (4) pickling; and (5) airing, and steaming. The dried sausage is a good food in winter, the variety of the dried sausage is expanded by adding the fish auxiliary material, the variety of the food is enriched, and carrying and storing are facilitated.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the rotten air-dry sausage of a kind of fish.
Background technology
Air-dry sausage is a kind of traditional meat product, by cutlet is pickled, pours into and in sheep casing, carries out air-dryly, then cooks and makes with steamer.The filling that curing process is used is mainly flavouring, generally comprises Chinese cassia tree, Chinese prickly ash, bent wine, refined salt, white sugar, soy sauce.The features such as air-dry sausage has delicious flavour, instant edible, so very welcomed by the people.But this food belongs to meat processed food, edible can affecting to human body later, as easily made, people gets angry, raw silt, so be often not suitable for edible.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide the rotten air-dry sausage of a kind of fish, to oppress as auxiliary material, pulverize and be processed into the deliciousness that setting keeps the flesh of fish, make air-dry sausage, fill up the blank of technique on domestic market.
The technical solution adopted in the present invention shows it is the rotten air-dry sausage of a kind of fish, it is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 4-6mm;
(2) prepare fish gruel: to oppress as raw material, through cleaning, select, then the flesh of fish is rubbed after sticking raw fish gruel, setting are burst, become in batching, arena and carries out poach, dehydration, cooling; The flesh of fish rub after from diameter 3.5-5 millimeter aperture, be extruded out, and with skin, osteodiastasis; Take for the first time the skin, the bone that get off to take again 1～2 time; The rotten mix of raw fish setting; Raw fish gruel is at NaHCO
3with the base brine rinsing of NaCl and regulate pH to 6.5-7.5 poach 10-20 minute, be cut into the square of 1-2mm;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and raw fish gruel, stir, pickle 30-40 minute, wherein beef or mutton piece, the gruel of raw fish and the weight ratio of pickling filling are 10:4:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes the rotten air-dry sausage of a kind of fish.
The invention has the advantages that: oppress nutritiously, and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food.Air-dry sausage is good food in the winter, adds flesh of fish auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
The rotten air-dry sausage of a kind of fish, is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 4-6mm;
(2) prepare fish gruel: to oppress as raw material, through cleaning, select, then the flesh of fish is rubbed after sticking raw fish gruel, setting are burst, become in batching, arena and carries out poach, dehydration, cooling; The flesh of fish rub after from diameter 3.5-5 millimeter aperture, be extruded out, and with skin, osteodiastasis; Take for the first time the skin, the bone that get off to take again 1～2 time; The rotten mixing starch of raw fish setting; Raw fish gruel is at NaHCO
3with the base brine rinsing of NaCl and regulate pH to 6.5-7.5 poach 10-20 minute, be cut into the square of 1-2mm;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and raw fish gruel, stir, pickle 30-40 minute, wherein beef or mutton piece, the gruel of raw fish and the weight ratio of pickling filling are 10:4:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes the rotten air-dry sausage of a kind of fish.
Oppress nutritiously, and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food.Air-dry sausage is good food in the winter, adds flesh of fish auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food, is easy to carry and stores.
Claims (1)
1. the rotten air-dry sausage of fish, is characterized in that adopting following steps to complete:
(1) prepare cured meat: the square of getting beef or mutton and be cut into 4-6mm;
(2) prepare fish gruel: to oppress as raw material, through cleaning, select, then the flesh of fish is rubbed after sticking raw fish gruel, setting are burst, become in batching, arena and carries out poach, dehydration, cooling; The flesh of fish rub after from diameter 3.5-5 millimeter aperture, be extruded out, and with skin, osteodiastasis; Take for the first time the skin, the bone that get off to take again 1～2 time; The rotten mixing starch of raw fish setting; Raw fish gruel is at NaHCO
3with the base brine rinsing of NaCl and regulate pH to 6.5-7.5 poach 10-20 minute, be cut into the square of 1-2mm;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in beef or mutton piece, pickle filling and raw fish gruel, stir, pickle 30-40 minute, wherein beef or mutton piece, the gruel of raw fish and the weight ratio of pickling filling are 10:4:2;
(5) air-dry, cook processing: the beef of pickling or mutton piece are poured in sheep casing, hang over the air-dry room wind of 2-5 ℃
Dry airing 2-4 days, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes the rotten air-dry sausage of a kind of fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700576.4A CN103734780A (en) | 2013-12-19 | 2013-12-19 | Minced fillet dried sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700576.4A CN103734780A (en) | 2013-12-19 | 2013-12-19 | Minced fillet dried sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734780A true CN103734780A (en) | 2014-04-23 |
Family
ID=50491915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310700576.4A Pending CN103734780A (en) | 2013-12-19 | 2013-12-19 | Minced fillet dried sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734780A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919162A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Mutton sausage |
| CN104997056A (en) * | 2015-07-13 | 2015-10-28 | 江南大学 | High-solubility calcium fish and mutton fermented sausage and preparation method thereof |
| CN107319362A (en) * | 2017-07-20 | 2017-11-07 | 满洲里双实肉类食品有限公司 | A kind of fish sheep lung and preparation method thereof |
| CN108783243A (en) * | 2018-05-23 | 2018-11-13 | 山东惠发食品股份有限公司 | A kind of recombinant type difference fingerling fish stings sheep |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
-
2013
- 2013-12-19 CN CN201310700576.4A patent/CN103734780A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919162A (en) * | 2014-04-29 | 2014-07-16 | 林丽娟 | Mutton sausage |
| CN104997056A (en) * | 2015-07-13 | 2015-10-28 | 江南大学 | High-solubility calcium fish and mutton fermented sausage and preparation method thereof |
| CN107319362A (en) * | 2017-07-20 | 2017-11-07 | 满洲里双实肉类食品有限公司 | A kind of fish sheep lung and preparation method thereof |
| CN108783243A (en) * | 2018-05-23 | 2018-11-13 | 山东惠发食品股份有限公司 | A kind of recombinant type difference fingerling fish stings sheep |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |