CN104621624A - Production method of novel ribbonfish sausage - Google Patents
Production method of novel ribbonfish sausage Download PDFInfo
- Publication number
- CN104621624A CN104621624A CN201510040130.2A CN201510040130A CN104621624A CN 104621624 A CN104621624 A CN 104621624A CN 201510040130 A CN201510040130 A CN 201510040130A CN 104621624 A CN104621624 A CN 104621624A
- Authority
- CN
- China
- Prior art keywords
- sausage
- meat
- temperature
- ribbonfish
- pork
- 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 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241001283410 Trachipterus trachypterus Species 0.000 title abstract 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000020997 lean meat Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 241001125843 Trichiuridae Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 208000019300 CLIPPERS Diseases 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000001070 adhesive effect Effects 0.000 claims description 3
- 208000021930 chronic lymphocytic inflammation with pontine perivascular enhancement responsive to steroids Diseases 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a production method of novel ribbonfish sausage. 100kg of sausage is prepared from 75kg of fish meat, 4kg of pork, 12kg of refined starch, 2.5kg of yellow rice, 2kg of onions, 2.5kg of monosodium glutamate, 1kg of bruised ginger, 1kg of granulated sugar and 3kg of water. The method comprises the following steps: (1) removing the heads and the internal organs of fresh ribbonfish, cleaning, and acquiring meat by a flesh separator; (2) grinding the prepared pork and the ribbonfish meat twice by a meat grinder, wherein the ratio of fat meat to lean meat is 10 to 90; (3) transferring the materials into a mixing and kneading machine, pouring seasoning materials into the mixture, mixing and kneading for 20-30min, adding water continuously in a mixing and kneading process, and enabling minced fillet to be pasty and sticky; (4) pumping minced fillet paste into a hopper of a continuous sausage linking machine, and starting the continuous sausage linking machine for filling and binding; (5) loading the bound sausage on a plate and feeding the bound sausage into an automatic cooker and sterilizing for 15min, wherein the temperature is increased for 8min, the constant temperature is 18min, the temperature is reduced for 5min, the temperature is reduced and the pressure is reduced, and the sterilization temperature is 126 DEG C; and (6) inspecting the sterilized sausages one by one, wiping, sticking labels, binning and warehousing.
Description
Technical field
The present invention relates to the production method of sausage, relate in particular to a kind of production method of Novel belt fish sausage.
Background technology
Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.Manufacturing sausage is on the market main mainly with meat poultry, and made sausage fat content is higher, low percentages of protein, often eats and can cause the disease such as high fat of blood and hyperglycaemia.
Summary of the invention
The present invention is just for the technical problem existed in prior art, a kind of production method of Novel belt fish sausage is provided, utilize the major ingredient that these abyssal fishes of hairtail produce as sausage to replace common poultry, thus reduce the content of fat in sausage, make it be more conducive to the healthy of people.
To achieve these goals, technical scheme of the present invention is as follows, a kind of production method of Novel belt fish sausage, it is characterized in that, often produce 100kg sausage, 75kg, pork 4kg, purified starch 12kg, yellow rice wine 2.5kg, round onions 2kg, monosodium glutamate 2.5kg, bruised ginger 1kg, granulated sugar 1kg, water 3kg need be oppressed; Said method comprising the steps of,
1), after fresh hairtail decaptitates, goes internal organ to clean, then take its meat stand-by with flesh separator;
2) ready pork and the meat meat grinder of hairtail are twisted twice; Wherein the ratio of fat and lean meat is 10:90;
3) move on in mixing and kneading machine, flavoring is poured in the lump, beat the 20-30min that bursts, in process is burst in arena, constantly add water, make fish gruel in sauce shape, toughness;
4) rotten for fish sauce is pumped in continous way sausage linking machine hopper, open clipper, carry out filling ligation;
5) sausage sabot good for ligation is sent into automatic sterilizing pot sterilization 15min, wherein heat up 8min, constant temperature 18min, cooling 5min, decompression cooling, and sterilization temperature is 126 DEG C;
6) sausage that sterilization is complete by root inspection, will be dried, adhesive label, and vanning warehouse-in treats pin.
Relative to prior art, advantage of the present invention is as follows, 1) combination of abyssal fishes and pork, not only creates brand-new delicious mouthfeel, the effect also play and promote delicate flavour, strengthening nutrition; 2) the major ingredient hairtail in Novel belt fish sausage, there is high nutritive value, can play after edible there is warm stomach, damp skin, tonifying Qi, nourish blood, vigorous and graceful and cardiac stimulant kidney tonifying, relax the muscles and stimulate the blood circulation, anti-inflammatory is reduced phlegm, cephalocathartic antidiarrheal, dispelling fatigue, put forward effect of intensive culture god.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for Novel belt fish sausage, often produces 100kg sausage, need oppress 75kg, pork 4kg, purified starch 12kg, yellow rice wine 2.5kg, round onions 2kg, monosodium glutamate 2.5kg, bruised ginger 1kg, granulated sugar 1kg, water 3kg; Said method comprising the steps of,
1), after fresh hairtail decaptitates, goes internal organ to clean, then take its meat stand-by with flesh separator;
2) ready pork and the meat meat grinder of hairtail are twisted twice; Wherein the ratio of fat and lean meat is 10:90;
3) move on in mixing and kneading machine, flavoring is poured in the lump, beat the 20-30min that bursts, in process is burst in arena, constantly add water, make fish gruel in sauce shape, toughness;
4) rotten for fish sauce is pumped in continous way sausage linking machine hopper, open clipper, carry out filling ligation;
5) sausage sabot good for ligation is sent into automatic sterilizing pot sterilization 15min, wherein heat up 8min, constant temperature 18min, cooling 5min, decompression cooling, and sterilization temperature is 126 DEG C;
6) sausage that sterilization is complete by root inspection, will be dried, adhesive label, and vanning warehouse-in treats pin.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (1)
1. a production method for Novel belt fish sausage, is characterized in that, often produces 100kg sausage, need oppress 75kg, pork 4kg, purified starch 12kg, yellow rice wine 2.5kg, round onions 2kg, monosodium glutamate 2.5kg, bruised ginger 1kg, granulated sugar 1kg, water 3kg; Said method comprising the steps of,
1), after fresh hairtail decaptitates, goes internal organ to clean, then take its meat stand-by with flesh separator;
2) ready pork and the meat meat grinder of hairtail are twisted twice; Wherein the ratio of fat and lean meat is 10:90;
3) move on in mixing and kneading machine, flavoring is poured in the lump, beat the 20-30min that bursts, in process is burst in arena, constantly add water, make fish gruel in sauce shape, toughness;
4) rotten for fish sauce is pumped in continous way sausage linking machine hopper, open clipper, carry out filling ligation;
5) sausage sabot good for ligation is sent into automatic sterilizing pot sterilization 15min, wherein heat up 8min, constant temperature 18min, cooling 5min, decompression cooling, and sterilization temperature is 126 DEG C;
6) sausage that sterilization is complete by root inspection, will be dried, adhesive label, and vanning warehouse-in treats pin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040130.2A CN104621624A (en) | 2015-01-27 | 2015-01-27 | Production method of novel ribbonfish sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040130.2A CN104621624A (en) | 2015-01-27 | 2015-01-27 | Production method of novel ribbonfish sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621624A true CN104621624A (en) | 2015-05-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040130.2A Pending CN104621624A (en) | 2015-01-27 | 2015-01-27 | Production method of novel ribbonfish sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621624A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595229A (en) * | 2015-12-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | Instant needle mushroom and surimi product and preparation method thereof |
| FR3041506A1 (en) * | 2015-09-30 | 2017-03-31 | Delabli | IMPROVED PROCESS FOR THE PRODUCTION OF FISH SLICES |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN101711569A (en) * | 2009-09-08 | 2010-05-26 | 上海海洋大学 | Kelp fish sausage and preparation method thereof |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
-
2015
- 2015-01-27 CN CN201510040130.2A patent/CN104621624A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN101711569A (en) * | 2009-09-08 | 2010-05-26 | 上海海洋大学 | Kelp fish sausage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3041506A1 (en) * | 2015-09-30 | 2017-03-31 | Delabli | IMPROVED PROCESS FOR THE PRODUCTION OF FISH SLICES |
| EP3150074A1 (en) * | 2015-09-30 | 2017-04-05 | Delabli | Improved process for manufacture of fish slices |
| CN105595229A (en) * | 2015-12-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | Instant needle mushroom and surimi product and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150520 |