CN104116091A - Making method for air-dried fish sausage - Google Patents

Abstract

The invention relates to the technical field of making methods for fish products, in particular to a making method for an air-dried fish sausage. The air-dried fish sausage made by the method provided by the invention has good taste and texture, can be stored at room temperature, and can reach the ready-to-eat purpose. The finished product has low fat and high nutrition. The method includes: subjecting frozen fish raw material to natural thawing under room temperature; chopping the thawed raw material into 1-1.5cm small pieces; conducting curing at 0-5DEG C for 2-4h; performing filling; carrying out fermentation for 1-3h at 25-35DEG C; conducting drying by a drying machine for 5-8h at 10-20DEG C; implementing weighing; performing bagging; conducting vacuum sealing; carrying out sterilization at 115-121DEG C for 10-25min; performing air-drying; and conducting packaging.

Description

Flesh of fish air dried sausage manufacture method

Technical field

The present invention relates to the preparation method technical field of fish product, particularly relate to a kind of flesh of fish air dried sausage manufacture method.

Background technology

As everyone knows, sausage is a kind of food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into mud shape, then pours into the elongated cylinder tubular-shaped food that casing is made; What existing sausage mainly adopted is that pork, beef and mutton, chicken and duck meat etc. are as the basic material of manufacturing, there is afterwards flesh of fish air dried sausage, what it adopted is that fish are as the basic material of manufacturing, the sausage taste of its manufacture is more delicious and unique, but sausage taste and texture that the manufacture method of the sausage of under prior art, the flesh of fish being processed as basic material is manufactured are poor.

Summary of the invention

For solving the problems of the technologies described above, the invention provides a kind of mouthfeel and texture better, and can deposit by normal temperature, reach and open instant object; Manufacture finished product is the flesh of fish air dried sausage manufacture method of low fat, high nutrition.

Flesh of fish air dried sausage manufacture method of the present invention, comprises the following steps:

1), frozen fish material is carried out naturally thawing under normal temperature;

2), the raw material after thawing is cut into the fritter of 1-1.5 centimetre;

3), under being the condition of 0-5 degree, temperature pickles 2-4 hour;

4), filling;

5), in temperature be the condition bottom fermentation 1-3 hour of 25-35 degree;

6), by drying machine dry 5-8 hour at the temperature of 10-20 degree;

7), weigh;

8), pack;

9), vacuum seal;

10) be, sterilization 10-25 minute under the condition of 115-121 degree in temperature;

11), air-dry;

12), packaging.

Compared with prior art beneficial effect of the present invention is: can successfully produce flesh of fish air dried sausage by above-mentioned steps, mouthfeel and texture are better, and can deposit by normal temperature, reaches and opens instant object; Finished product low fat, high nutrition.

Detailed description of the invention

Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.

Flesh of fish air dried sausage manufacture method of the present invention, comprises the following steps:

1), frozen fish material is carried out naturally thawing under normal temperature;

2), the raw material after thawing is cut into the fritter of 1-1.5 centimetre;

3), under being the condition of 0-5 degree, temperature pickles 2-4 hour;

4), filling;

5), in temperature be the condition bottom fermentation 1-3 hour of 25-35 degree;

6), by drying machine dry 5-8 hour at the temperature of 10-20 degree;

7), weigh;

8), pack;

9), vacuum seal;

10) be, sterilization 10-25 minute under the condition of 115-121 degree in temperature;

11), air-dry;

12), packaging.

Can successfully produce flesh of fish air dried sausage by above-mentioned steps, mouthfeel and texture are better, and can deposit by normal temperature, reach and open instant object; Finished product low fat, high nutrition; In flesh of fish air dried sausage after making, the flesh of fish accounts for 30%-60%, and pork accounts for 10%-30%, and dark soy sauce accounts for 1%-8%, sugar accounts for 2%-15%, white wine accounts for 1%-5%, and yeast accounts for 0.1%-1%, and salt accounts for 1%-3%, ginger accounts for 1%-5%, green onion accounts for 1%-5%, and converted starch accounts for 5%-15%, spice 0.1%-2%.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.

Claims (1)

1. a flesh of fish air dried sausage manufacture method, is characterized in that, comprises the following steps:

1), frozen fish material is carried out naturally thawing under normal temperature;

2), the raw material after thawing is cut into the fritter of 1-1.5 centimetre;

3), under being the condition of 0-5 degree, temperature pickles 2-4 hour;

4), filling;

5), in temperature be the condition bottom fermentation 1-3 hour of 25-35 degree;

6), by drying machine dry 5-8 hour at the temperature of 10-20 degree;

7), weigh;

8), pack;

9), vacuum seal;

10) be, sterilization 10-25 minute under the condition of 115-121 degree in temperature;

11), air-dry;

12), packaging.