CN106174143A - A kind of Hongqu fish sausage and preparation method thereof - Google Patents
A kind of Hongqu fish sausage and preparation method thereof Download PDFInfo
- Publication number
- CN106174143A CN106174143A CN201610564459.3A CN201610564459A CN106174143A CN 106174143 A CN106174143 A CN 106174143A CN 201610564459 A CN201610564459 A CN 201610564459A CN 106174143 A CN106174143 A CN 106174143A
- Authority
- CN
- China
- Prior art keywords
- hongqu
- fish
- fish sausage
- preparation
- sausage
- 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 81
- 235000013580 sausages Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000019688 fish Nutrition 0.000 claims abstract description 83
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000004040 coloring Methods 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 19
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 claims abstract description 14
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 claims abstract description 14
- 244000113306 Monascus purpureus Species 0.000 claims abstract description 13
- 235000002322 Monascus purpureus Nutrition 0.000 claims abstract description 13
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241001622901 Scomberomorus commerson Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000010813 municipal solid waste Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 210000004681 ovum Anatomy 0.000 claims abstract description 6
- 239000000155 melt Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 3
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 claims description 3
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000031003 Monascus ruber Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 229960004844 lovastatin Drugs 0.000 description 2
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004286 Hydroxymethylglutaryl CoA Reductases Human genes 0.000 description 1
- 108090000895 Hydroxymethylglutaryl CoA Reductases Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
Abstract
The invention discloses a kind of Hongqu fish sausage and preparation method thereof, the raw materials used percentage of Hongqu fish sausage of the present invention is: Spanish mackerel minced fish 57%, Hongqu powder (red colouring agent) 9%, yellow wine 11%, Ovum Gallus domesticus album 7%, starch 8%, trash ice 5%, Sal 1.5%, chicken essence 1.5%.Hongqu fish sausage is to add natural fermented Hongqu powder (red colouring agent) during making fish sausage, and i.e. during minced fish blend, addition yellow wine melts the Hongqu powder (red colouring agent) mixed and carries out blend gained again.Hongqu fish sausage preparation method of the present invention is simple, the Hongqu fish sausage attractive color prepared, aromatic flavor, and mouthfeel is unique, nutritious, rich in Monacolin K, has the health care of Monas cuspurpureus Went.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of Hongqu fish sausage and preparation method thereof.
Background technology
Fish sausage, is also called fish-ham sausage, is a kind of comprehensive nutrition, the fish sausage of the energetic nourishing that energy is sufficient.Fish
Meat has rich in protein, and the amount of essential amino acids contained by it and ratio best suit human body needs, is that the mankind take in protein
Good source.Secondly, flesh of fish fat is many to be made up of unsaturated fatty acid, and human absorptivity, up to 95%, has reduction gallbladder solid
Alcohol, the effect of prevention cardiovascular and cerebrovascular disease.Possibly together with abundant mineral in the flesh of fish, such as ferrum, phosphorus, calcium etc.；In the liver of fish then
Containing a large amount of vitamin A and vitamin D.It addition, flesh of fish muscle fiber is the shortest, moisture is higher, therefore fine and tender taste, compares poultry
Meat be more easy to absorb.Fish sausage small volume, is convenient for carrying, and is the food that can eat at any time.
Monas cuspurpureus Went, originates from China, away from the present existing history of more than one thousand years, is frequently referred to red bent or red song in Ancient Times in China.It is one
Kind with Semen Oryzae as raw material, a kind of aubergine rice-koji made through Fermentation Condition of Monascus spp, be a kind of pure natural, safety high,
It is of value to the food additive of health, is deeply liked by our people always.In blood of human body, cholesterol level is located for a long time
In crossing high state, it is easily caused the cardiovascular and cerebrovascular diseases such as atherosclerosis.1979, Japanese scholars remote rattan chapter was taught from monascus
The secondary metabolite of bacterium is found that the material Monacolin K (Monacolin K) that can reduce human serum cholesterol,
Or claim lovastatin (Lovastatin), cause the medical circle extensive concern to Monas cuspurpureus Went.Monacolin K is that human body gallbladder is solid
The inhibitor of the rate-limiting enzyme HMG-CoA reductase of alcohol route of synthesis.1985, American scientist Goldstein and Brown ground
Studying carefully the mechanism of action Monacolin K suppression cholesterol biosynthesis, and therefore obtain Nobel Prize, Monas cuspurpureus Went the most thus reputation is big
Make an uproar, be still the focus of world's blood lipid-lowering medicine research field so far.
In fish sausage, add Hongqu powder (red colouring agent), make common fish sausage rich in Monacolin K composition contained in Monas cuspurpureus Went,
Also making fish sausage attractive color, aromatic flavor, mouthfeel is unique, and nutrition is more rich.The present invention not only enriches the kind of fish sausage,
And improve the healthy nutritive value of fish sausage.
Red monascus (Monascus ruber) FG-8 of the present invention, is deposited in China on August 28th, 2015 micro-
Biological inoculum preservation administration committee's common micro-organisms center, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, preservation is compiled
Number it is: CGMCC NO. 11277.
Summary of the invention
It is an object of the invention to provide a kind of Hongqu fish sausage and preparation method thereof, the nutrition which raises fish sausage is protected
Strong value, the special dietary making fish sausage have Monas cuspurpureus Went concurrently is worth, and also enriches the kind of fish sausage, is remarkably improved fish sausage
Surcharge and economic benefit, have good application prospect.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of Hongqu fish sausage, it is characterised in that: described fish sausage melts the Hongqu powder (red colouring agent) of mixing containing useful yellow wine.
A kind of Hongqu fish sausage, its raw materials used percentage is: Spanish mackerel minced fish 55 ~ 59%, Hongqu powder (red colouring agent) 7 ~
11%, yellow wine 11%, Ovum Gallus domesticus album 7%, starch 8%, trash ice 5%, Sal 1.5%, chicken essence 1.5%, the percetage by weight sum of each raw material is
100%。
Preferably, raw materials used percentage is: Spanish mackerel minced fish 57%, Hongqu powder (red colouring agent) 9%, yellow wine 11%, Ovum Gallus domesticus album
7%, starch 8%, trash ice 5%, Sal 1.5%, chicken essence 1.5%.
A kind of preparation method of Hongqu fish sausage, it is characterised in that: described fish sausage is during making fish sausage, i.e.
During minced fish blend, addition yellow wine melts the Hongqu powder (red colouring agent) mixed and carries out blend gained again.Described Hongqu fish sausage according to
Following steps are prepared:
(1) pretreatment of raw material: carrying out freezing product Quick Pretreatment by the Spanish mackerel minced fish of frost, the minced fish that will freeze is in-10 ~-5
DEG C frozen state cut into slices, obtain the lamellar minced fish that thickness is 2-3mm, described lamellar minced fish is still frozen state.
With red monascus (Monascus ruber) FG-8(CGMCC NO.11277) as starting strain, with rice varieties
" California red rice " (river and mountain etc., sooner or later season Oryza sativa L. polished rice and the Genotypic Difference of silverskin Se content, plant genetic resources
Report, 2005,6 (4): 448-452) polished rice be substrate, add milled rice weight 3% glucose, the NaNO of 4%3, the acetic acid of 1%
Sodium, (fermentation condition is: earlier fermentation temperature is 30 DEG C, and initial pH is 5.0, and fermentation time is 17d, 1g essence to carry out solid fermentation
Rice inoculation monascus FG-8 seed liquor 0.1ml, the concentration of seed liquor is 1 × 107-1×108Individual spore/mL), obtain rich in
Monacolin K and do not detect the Monas cuspurpureus Went of citrinin, grinds to form fine powder by the Monas cuspurpureus Went of acquisition, then is put in right amount by Hongqu powder (red colouring agent)
Cooking wine in melt mixing.
(2) blend: the lamellar minced fish cut carries out empty arena 5min, adds Sal and carries out salt arena 8min, be subsequently adding
Appropriate Ovum Gallus domesticus album and starch blend 5min；After Hongqu powder (red colouring agent) is melted in yellow wine mixing, add minced fish together with other flavouring agents
In, blend 12min, until slurry is uniform, color and luster consistent, during blend, adds appropriate trash ice in time, make the temperature of minced fish
Degree remains at less than 10 DEG C.
(3) coloclysis: the minced fish that blend is good is poured automatic enemator into and carried out fill, every fish sausage 50g, and with aluminum steel or from
Dynamic punched-card machine carries out ligation of checking card, and fish sausage complete for coloclysis is put in autoclave sterilizing 20min at 121 DEG C；After sterilizing
After fish sausage is positioned over chilling room cooling, packs with vacuum packing machine, i.e. obtain Hongqu fish sausage.
It is an advantage of the current invention that: during making fish sausage, add natural fermented Hongqu powder (red colouring agent), i.e. at minced fish blend
During addition melt the Hongqu powder (red colouring agent) of mixing with yellow wine, thus develop rich in Monacolin K and containing natural red colouring matter
The Hongqu fish sausage of unique flavor, which raises the healthy nutritive value of fish sausage, makes fish sausage have the cholesterol reducing of Monas cuspurpureus Went concurrently
Effect, also enriches the kind of fish sausage, is remarkably improved surcharge and the economic benefit of fish sausage, has well application
Promotion prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Embodiment is merely to illustrate the present invention rather than limit
The scope of the present invention processed.
Embodiment 1
A kind of Hongqu fish sausage, raw materials used percentage is: Spanish mackerel minced fish 57%, Hongqu powder (red colouring agent) 9%, yellow wine 11%, egg
Clear 7%, starch 8%, trash ice 5%, Sal 1.5%, chicken essence 1.5%.
The preparation method of Hongqu fish sausage is as follows:
(1) pretreatment of raw material
Carrying out freezing product Quick Pretreatment by the Spanish mackerel minced fish of frost, the minced fish that will freeze enters in the frozen state of-10 ~-5 DEG C
Row section, obtains the lamellar minced fish that thickness is 2-3mm, and described lamellar minced fish is still frozen state.
With red monascus (Monascus ruber) FG-8 as starting strain, with the polished rice of rice varieties " California red rice "
For substrate, add the glucose of milled rice weight 3%, the NaNO of 4%3, the sodium acetate of 1%, (fermentation condition is: send out to carry out solid fermentation
Ferment early stage temperature is 30 DEG C, and initial pH is 5.0, and fermentation time is that monascus FG-8 seed liquor 0.1ml inoculated by 17d, 1g polished rice, plants
The concentration of sub-liquid is 1 × 107Individual spore/mL), obtain rich in Monacolin K and the Monas cuspurpureus Went that do not detects citrinin, will obtain
Monas cuspurpureus Went grind to form fine powder, then Hongqu powder (red colouring agent) is put in appropriate yellow wine and carries out melting mixing；
(2) blend
The lamellar minced fish cut is put into meat mill carries out empty arena 5min, add Sal and carry out salt arena 8min, be subsequently adding
Ovum Gallus domesticus album and starch carry out blend 5min；Take after Hongqu powder (red colouring agent) addition yellow wine melts mixing, add blend in minced fish together with chicken essence
12min, until slurry is uniform, color and luster consistent, adds trash ice in time, adds several times, make the temperature of minced fish exist during blend
10 DEG C are kept below during blend；
(3) coloclysis
The minced fish that blend is good is poured into automatic enemator and carries out fill, every fish sausage 50g, and enter with aluminum steel or automatic card punching machine
Capable ligation of checking card, puts into sterilizing 20min, the fish sausage placement that sterilizing is complete at 121 DEG C in autoclave by fish sausage complete for coloclysis
After chilling room cools down, pack with vacuum packing machine, i.e. obtain Hongqu fish sausage.
Mouse test result shows, the Monacolin K extract of the fish sausage that feeding the present embodiment 1 prepares, and can make height
T-CHOL in lipidemia Mice Body reduces 30-35%, illustrates that Hongqu fish sausage has the remarkable efficacy reducing T-CHOL.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (5)
1. a Hongqu fish sausage, it is characterised in that: raw materials used percentage is: Spanish mackerel minced fish 57%, Hongqu powder (red colouring agent)
9%, yellow wine 11%, Ovum Gallus domesticus album 7%, starch 8%, trash ice 5%, Sal 1.5%, chicken essence 1.5%.
2. the preparation method of a Hongqu fish sausage as claimed in claim 1, it is characterised in that: described Hongqu fish sausage be
Adding natural fermented Hongqu powder (red colouring agent) during making fish sausage, i.e. during minced fish blend, addition yellow wine melts the red of mixing
Qu Fenzai carries out blend gained.
The preparation method of Hongqu fish sausage the most according to claim 2, it is characterised in that: the preparation method of described Hongqu powder (red colouring agent)
It is with red monascus FG-8 as starting strain, with the polished rice of rice varieties " California red rice " as substrate, adds milled rice weight 3%
Glucose, the NaNO of 4%3, the sodium acetate of 1%, carry out solid fermentation, obtain rich in Monacolin K and do not detect citrinin
Monas cuspurpureus Went, its Monacolin K content is 4.64mg/g, the Monas cuspurpureus Went of acquisition is ground to form fine powder and is described Hongqu powder (red colouring agent).
The preparation method of Hongqu fish sausage the most according to claim 3, it is characterised in that: the fermentation bar of described solid fermentation
Part is: earlier fermentation temperature is 30 DEG C, and initial pH is 5.0, and fermentation time is that monascus FG-8 seed liquor inoculated by 17d, 1g polished rice
0.1ml, the concentration of seed liquor is 1 × 107-1×108Individual spore/mL.
The preparation method of Hongqu fish sausage the most according to claim 3, it is characterised in that: described red monascus FG-8,
It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, address: Beijing on August 28th, 2015
North Star West Road, Chaoyang District 1 institute 3, deposit number is: CGMCC NO. 11277.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564459.3A CN106174143A (en) | 2016-07-19 | 2016-07-19 | A kind of Hongqu fish sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564459.3A CN106174143A (en) | 2016-07-19 | 2016-07-19 | A kind of Hongqu fish sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174143A true CN106174143A (en) | 2016-12-07 |
Family
ID=57492943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610564459.3A Pending CN106174143A (en) | 2016-07-19 | 2016-07-19 | A kind of Hongqu fish sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174143A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN108887616A (en) * | 2018-05-28 | 2018-11-27 | 福建农林大学 | A kind of red yeast rice fish ball and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145200A (en) * | 1995-09-11 | 1997-03-19 | 张群华 | Sausage |
| CN101773254A (en) * | 2010-01-08 | 2010-07-14 | 上海海洋大学 | Fish meat sausage and production method thereof |
| CN102178277A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for preparing ultrahigh pressure low-salt weever sausage |
| CN105112305A (en) * | 2015-09-18 | 2015-12-02 | 福建农林大学 | Red yeast rice rich in Monacolin K and preparation method of red yeast rice |
-
2016
- 2016-07-19 CN CN201610564459.3A patent/CN106174143A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145200A (en) * | 1995-09-11 | 1997-03-19 | 张群华 | Sausage |
| CN101773254A (en) * | 2010-01-08 | 2010-07-14 | 上海海洋大学 | Fish meat sausage and production method thereof |
| CN102178277A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for preparing ultrahigh pressure low-salt weever sausage |
| CN105112305A (en) * | 2015-09-18 | 2015-12-02 | 福建农林大学 | Red yeast rice rich in Monacolin K and preparation method of red yeast rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN108887616A (en) * | 2018-05-28 | 2018-11-27 | 福建农林大学 | A kind of red yeast rice fish ball and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103131590B (en) | Brewage method of Chinese caterpillar fungus health-care yellow rice wine | |
| CN102845736B (en) | Allium mongolicum regel sauce product | |
| CN103549515A (en) | Preparation method of freeze-drying fresh scallop-wax gourd soup base | |
| CN103815389B (en) | Fish-taste pumpkin sauce and preparation method thereof | |
| CN104222891A (en) | Dendrobium enzyme and preparation method thereof | |
| CN102010789A (en) | Method for preparing green plum fragrant tincture | |
| CN103695239A (en) | Production method of selenium-enriched mulberry wine | |
| KR20160137718A (en) | Effect of fattening performance and meat quality for Hanwoo steers by dietary supplement of medical herb | |
| CN102498935B (en) | Method for preparing flammulina velutipes nutrient solution by utilizing remains of food processing | |
| CN101756096A (en) | Wild vegetable fine dried noodle and preparation method thereof | |
| CN106174143A (en) | A kind of Hongqu fish sausage and preparation method thereof | |
| CN102793226A (en) | Cordyceps black-bone chicken health preserving soup, health preserving hot pot soup ingredients and preparation method | |
| CN107094933A (en) | A kind of citron tea and its production and use | |
| CN105962363A (en) | Method for producing Nanguo pear enzyme concentrate by fermentation and simultaneously producing Nanguo pear enzyme tea | |
| CN104686992A (en) | Mushroom chilli sauce | |
| CN104187585A (en) | Edible fungus multi-mushroom powder product and preparing method thereof | |
| CN102885352A (en) | Thick slurry of mushrooms and red dates | |
| CN105670855A (en) | Duoyi fruit liquor and brewing method thereof | |
| CN104651113B (en) | A kind of beer containing agate coffee and purple potato and preparation method thereof | |
| KR20110080686A (en) | Composition sweet corpuscle fucoidan with dry laver | |
| CN101940284B (en) | Potato extract and application thereof | |
| CN107890098A (en) | A kind of sour-sweet banana ferment and preparation method thereof | |
| KR20130071541A (en) | A manufacturing method of chicken sauce with mountain ginseng extract | |
| CN106376850A (en) | Fermented soy sauce stewed pigtail and preparation method thereof | |
| KR20120099166A (en) | Spice composition for kimchi and kimchi manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |