CN104957670A - Fish skin ham sausage preparation method using ictalurus punctatus skin - Google Patents

Fish skin ham sausage preparation method using ictalurus punctatus skin Download PDF

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Publication number
CN104957670A
CN104957670A CN201510318431.7A CN201510318431A CN104957670A CN 104957670 A CN104957670 A CN 104957670A CN 201510318431 A CN201510318431 A CN 201510318431A CN 104957670 A CN104957670 A CN 104957670A
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CN
China
Prior art keywords
fish
skin
cut
ham sausage
sodium
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
Application number
CN201510318431.7A
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Chinese (zh)
Inventor
王燕
胡毅
郑兵福
盛佳林
崔新红
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YIYANG YIHUA MARINE PRODUCT CO Ltd
Hunan Agricultural University
Original Assignee
YIYANG YIHUA MARINE PRODUCT CO Ltd
Hunan Agricultural University
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Publication date
Application filed by YIYANG YIHUA MARINE PRODUCT CO Ltd, Hunan Agricultural University filed Critical YIYANG YIHUA MARINE PRODUCT CO Ltd
Priority to CN201510318431.7A priority Critical patent/CN104957670A/en
Publication of CN104957670A publication Critical patent/CN104957670A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses a fish skin ham sausage preparation method using ictalurus punctatus skin and the preparation method which uses ictalurus punctatus skin and frozen hypophthalmichthys molitrix surimi as raw materials to prepare the fish skin ham. The preparation method is as follows: firstly thawing fish skin, dicing, marinating for the next step, and secondly thawing the frozen hypophthalmichthys molitrix surimi, adding accessory ingredients, chopping, and finally adding fish skin grains at a certain percentage, mixing evenly, vacuum pumping, and filling ham sausage, sterilizing, cooling and preparing finished products. The method maintains the original flavor of the fish meat sausage, at the same time improves taste and nutritional value enriches the variety of the ham sausage, and provides a new way for the use of ictalurus punctatus.

Description

A kind of method utilizing channel catfish skin to make fish-skin ham sausage
Technical field
The present invention relates to food-processing method, more specifically to a kind of method utilizing channel catfish skin to make fish-skin ham sausage.
Background technology
1. along with the fast development of China's fishery and process technology, surimi product industry achieves tremendous development, by the single variety such as production fish ball, shrimp ball in past, develop into surimi product and the freezing precook goods of mechanization production series of new, the analog equipment being major ingredient with fish gruel miscellaneous occurs commercially, as surimi products such as imitation crab meat, simulation shrimp.In intestines based article, fish is oppress particle form to add substantially, and as fish meat sausage, fish grain sausage, and with also few on the fish-ham sausage market of the rotten major ingredient of fish, the selection of consumer to fish intestines exists certain limitation.
2. fish-skin contains rich in protein and various trace elements, its protein is the composition such as macromolecular collagen and mucopolysaccharide mainly, normal ichthyophagy micromicro is with replenishing collagen, tenderization skin promotes the effects such as hematopoietic function, and in actual applications, fish-skin is commonly used to extract collagen, and in suitability for industrialized production, fish-skin is often used for as discarded object producing feed, is not almost used for as raw material in food by fish-skin, particularly in the rotten ham sausage of fish.Channel catfish skin, as the one of freshwater fishskin, is rich in the trace element such as rich in protein and calcium, is not also applied in the rotten ham sausage of fish.
3. existing fish-ham sausage, one adds flesh of fish particle, is generally add in meat gruel class ham sausage after being processed by the flesh of fish, one is rotten for major ingredient with fish, and cut by sky, salt is cut, mixedly to cut, vacuumize, the step such as bowel lavage processes, raw material is simple, local flavor is single, and nutrition is general.This patent adopts the rotten and channel catfish skin of fish to be major ingredient, cut by sky, salt cut, mix cut, vacuumize, a kind of unique flavor, nutritious fish-skin ham sausage that the step such as bowel lavage processes.
Summary of the invention
The object of the present invention is to provide a kind of channel catfish skin utilization ways, enrich fish-ham sausage kind and quantity simultaneously, enable consumer obtain more nutrition with delicious.
Technical scheme provided by the invention is: a kind of method utilizing channel catfish skin to make fish-skin ham sausage, carries out according to the following procedure:
(1) preparation of channel catfish skin grain: a. thaws: cold fish-skin is thawed; B. dice: fish-skin is cut into little particle; C. pickle: for subsequent use after soaking in the ice water solution of composite phosphate, sodium isoascorbate, salt, wherein, described composite phosphate is sodium phosphate trimer, sodium pyrophosphate and calgon;
(2) processing of fish-skin ham sausage: a. thaws: freezing Silver Carp Surimi is thawed; B. cut and mix: the fish gruel after thawing is put and cuts to cutmixer hollow, then add salt, special sharp phosphorus, special phosphorus element cut and mix, finally add auxiliary material and again cut and mix; C. will cut the fish-skin grain mixing in the rotten slurry of the fish mixed and step (1), and vacuumize; D. bowel lavage: the raw material mixed is carried out bowel lavage; E. pasteurization.
Described method, comprises after pasteurization further: f. cools: the intestines frozen water heated cools rapidly, cryopreservation.
Described method, fish-skin is cut into the particle of 2-3mm*2-3mm, the particle of preferred 2.5mm*2.5mm in walking by step (1) b.
Described method, sodium phosphate trimer in composite phosphate described in step (1) c walks: sodium pyrophosphate: calgon is 1:1:1, soak in the ice water solution of the composite phosphate of 2-4%, the sodium isoascorbate of 0.5-1.5%, the salt of 0.5-1.5%, soak time is 20-40min, preferred 30min, and frozen water is 1.5-3 times of fish-skin grain, preferably 2 times, by clean water, for subsequent use, be preferably used in the ice water solution of the composite phosphate of 3%, the sodium isoascorbate of 1%, the salt of 1% and soak.
Described method, during step (2) b walks, the auxiliary material of interpolation is 8% cassava modified starch, 25% trash ice, 10% minced chicken meat, 1.2% white granulated sugar, 1.7% soybean protein isolate, 0.8% egg albumen powder, 0.25% carragheen, 0.25% red locust bean gum, TG enzyme 0.01%, 0.2% oyster sauce, 0.5% monosodium glutamate, 0.2% white pepper powder, 0.4% fish meat flavor.
Described method, step (2) e takes two sections of modes heated, i.e. 25-35 DEG C, 20-40min in walking; 80-95 DEG C, 20-30min, be preferably 30 DEG C, 30min; 90 DEG C, 30min.
Described method, the rotten addition of described fish accounts for the 35-50% of total formula, and described fish-skin addition accounts for the 9-12% of total formula, is preferably the rotten addition 40% of fish, fish-skin addition 11.5%.
Compared with prior art, the present invention has following beneficial effect:
The present invention utilizes in the ice water solution of the composite phosphate of 3%, the sodium isoascorbate of 1%, the salt of 1% and soaks 30min, and frozen water is 2 times of fish-skin grain, by clean water 2-3 time, can make that channel catfish skin bright, quality are more crisp, good water-retaining property, remove fishlike smell.
The present invention adopts fish-skin grain and fish gruel mixing, and in suitable ratio, and vacuumize, the organoleptic properties of fish-skin ham sausage is fine, i.e. good, the delicate mouthfeel of good, the good springiness of compactness, section.
The present invention takes two sections of modes heated, and ham sausage does not expose to the sun intestines, and compactness is good, full.
In addition, fish-skin is also cut into the particle of 2.5mm*2.5mm by the present invention, make ham sausage not only delicate mouthfeel, and granular sensation is better.
The present invention adds fish-skin grain in fish gruel, make ham sausage, at the original local flavor of maintenance fish-ham sausage simultaneously, improve its mouthfeel and nutritive value, enriched the kind of ham sausage simultaneously, utilization for channel catfish skin provides new approach, enables consumer obtain more nutrition with delicious simultaneously, has good market prospects.
Detailed description of the invention
The present invention utilizes channel catfish skin to make the method for fish-skin ham sausage, carries out according to the following procedure:
(1) fish-skin grain is prepared
A. thaw: thaw cold fish-skin under circulating water 15min.
B. dice: particle fish-skin being cut into 2.5mm*2.5mm.
C. pickle: in the composite phosphate (sodium phosphate trimer: sodium pyrophosphate: calgon 1:1:1) 3%, the ice water solution of the sodium isoascorbate of 1%, the salt of 1%, soak 30min, and frozen water is 2 times of fish-skin grain, by clean water 2-3 time, for subsequent use.
(2) processing of fish-skin ham sausage
A. thaw: thaw under freezing Silver Carp Surimi being placed on 0-4 DEG C of condition 10-12 hour.
B. cut and mix: by the fish gruel after thawing (by weight, addition accounts for total formula 40%) put to cutmixer hollow and cut 5 minutes, rotating speed is transferred to 1200r/min, then the salt of 1.7% is added, 0.08% special sharp phosphorus, 0.08% special phosphorus element is cut and is mixed 5 minutes, rotating speed is transferred to 2400r/min, finally add auxiliary material (by weight, 8% cassava modified starch, 25% trash ice, 10% minced chicken meat, 1.2% white granulated sugar, 1.7% soybean protein isolate, 0.8% egg albumen powder, 0.25% carragheen, 0.25% red locust bean gum, TG enzyme 0.01%, 0.2% oyster sauce, 0.5% monosodium glutamate, 0.2% white pepper powder, 0.4% fish meat flavor) cut again and mix 5min, rotating speed is transferred to 2400r/min.Whole cutting is mixed process temperature and must be controlled at 0-10 DEG C.
C. addition is accounted for total formula 11.5%(by weight) channel catfish skin add mixing in the fish gruel slurry cut and mix to, and to vacuumize, reduce the mixed volume of air in fish gruel slurry, guarantee that the pore amount in product is down to minimum.
D. bowel lavage: the raw material mixed is carried out bowel lavage.
E. pasteurization: the adhesion and the foreign material that rinse bowel lavage surface with clear water, make casing surface cleaning.Take two sections of modes heated, namely 30 DEG C, 30m in; 90 DEG C, 30m in.
F. cool: the intestines frozen water heated cools rapidly.
G. finished product: the moisture on fish intestines surface is dried rapidly, cryopreservation.

Claims (7)

1. utilize channel catfish skin to make a method for fish-skin ham sausage, it is characterized in that carrying out according to the following procedure:
(1) preparation of channel catfish skin grain: a. thaws: cold fish-skin is thawed; B. dice: fish-skin is cut into little particle; C. pickle: for subsequent use after soaking in the ice water solution of composite phosphate, sodium isoascorbate, salt, wherein, described composite phosphate is sodium phosphate trimer, sodium pyrophosphate and calgon;
(2) processing of fish-skin ham sausage: a. thaws: freezing Silver Carp Surimi is thawed; B. cut and mix: the fish gruel after thawing is put and cuts to cutmixer hollow, then add salt, special sharp phosphorus, special phosphorus element cut and mix, finally add auxiliary material and again cut and mix; C. will cut the fish-skin grain mixing in the rotten slurry of the fish mixed and step (1), and vacuumize; D. bowel lavage: the raw material mixed is carried out bowel lavage; E. pasteurization.
2. the method for claim 1, is characterized in that: comprise further after pasteurization: f. cools: the intestines frozen water heated cools rapidly, cryopreservation.
3. method as claimed in claim 1 or 2, is characterized in that: fish-skin is cut into the particle of 2-3mm*2-3mm, the particle of preferred 2.5mm*2.5mm in walking by step (1) b.
4. method as claimed in claim 1 or 2, it is characterized in that: during step (1) c walks, sodium phosphate trimer in described composite phosphate: sodium pyrophosphate: calgon is 1:1:1, soak in the ice water solution of the composite phosphate of 2-4%, the sodium isoascorbate of 0.5-1.5%, the salt of 0.5-1.5%, by clean water, for subsequent use, preferably be used in the ice water solution of the composite phosphate of 3%, the sodium isoascorbate of 1%, the salt of 1% and soak, soak time is 20-40min, and frozen water is 1.5-3 times of fish-skin grain.
5. method as claimed in claim 1 or 2, it is characterized in that: during step (2) b walks, the auxiliary material of interpolation is 8% cassava modified starch, 25% trash ice, 10% minced chicken meat, 1.2% white granulated sugar, 1.7% soybean protein isolate, 0.8% egg albumen powder, 0.25% carragheen, 0.25% red locust bean gum, TG enzyme 0.01%, 0.2% oyster sauce, 0.5% monosodium glutamate, 0.2% white pepper powder, 0.4% fish meat flavor.
6. method as claimed in claim 1 or 2, is characterized in that: step (2) e takes two sections of modes heated, i.e. 25-35 DEG C, 20-40min in walking; 80-95 DEG C, 20-30min, be preferably 30 DEG C, 30min; 90 DEG C, 30min.
7. method as claimed in claim 1 or 2, is characterized in that: the rotten addition of described fish accounts for the 35-50% of total formula, and that described fish-skin addition accounts for total formula is 9-12%, is preferably the rotten addition 40% of fish, fish-skin addition 11.5%.
CN201510318431.7A 2015-06-11 2015-06-11 Fish skin ham sausage preparation method using ictalurus punctatus skin Pending CN104957670A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105558893A (en) * 2015-12-23 2016-05-11 广东省农业科学院蚕业与农产品加工研究所 Fishskin fat controlling food as well as making method and use thereof
CN106343391A (en) * 2016-08-31 2017-01-25 广西高源淀粉有限公司 Ham sausage with cassava starch

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105558893A (en) * 2015-12-23 2016-05-11 广东省农业科学院蚕业与农产品加工研究所 Fishskin fat controlling food as well as making method and use thereof
CN105558893B (en) * 2015-12-23 2019-06-18 广东省农业科学院蚕业与农产品加工研究所 A kind of fish-skin oil-control fat foods and preparation method thereof and purposes
CN106343391A (en) * 2016-08-31 2017-01-25 广西高源淀粉有限公司 Ham sausage with cassava starch

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Application publication date: 20151007