CN106306839A - Fish flesh sausage and manufacturing method thereof - Google Patents
Fish flesh sausage and manufacturing method thereof Download PDFInfo
- Publication number
- CN106306839A CN106306839A CN201510335906.3A CN201510335906A CN106306839A CN 106306839 A CN106306839 A CN 106306839A CN 201510335906 A CN201510335906 A CN 201510335906A CN 106306839 A CN106306839 A CN 106306839A
- Authority
- CN
- China
- Prior art keywords
- fish
- standby
- sausage
- fructus
- thick gravy
- 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 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 30
- 210000000813 small intestine Anatomy 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013882 gravy Nutrition 0.000 claims description 11
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 241000282898 Sus scrofa Species 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000015076 Shorea robusta Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract 2
- 235000015277 pork Nutrition 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015090 marinades Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000391 smoking effect Effects 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 fish flesh sausage and a manufacturing method thereof. The fish flesh sausage is prepared from 100-120 parts by weight of pig small intestines, 500-550 parts by weight of fish, 200-220 parts by weight of pork liver and 122-156 parts by weight of marinade. Through combination of fish flesh and pork liver and marinating with abalone sauce, garlics and anises, the fish flesh sausage has a good taste and a unique local flavor, is rich in nutrients, has a delicious taste, can be prepared through scientific and healthy processes, can adjust a human meal structure, has a wide application range, can be fast and conveniently eaten and is instant or is eaten after microwave oven heating. The manufacturing method has simple processes, is convenient for preparation and satisfies industrial production demands.
Description
Technical field
The present invention relates to food, specifically a kind of fish sausage and preparation method thereof.
Background technology
Making for raw material it is known that traditional sausage is typically all with Carnis Sus domestica, therefore variety protection is single, and nutritional labeling also compares shortage, and makes by the mode of smoking, and easily produces carcinogen, unhealthy.
Summary of the invention
The goal of the invention of the present invention is to provide a kind of fish sausage the most nutritious but also in good taste and preparation method thereof.
The technical scheme realizing the object of the invention is:
A kind of fish sausage, is made up of the raw material of following weight parts proportioning:
Pig small intestine 100-120 fish 500-550
Hepar Sus domestica 200-220 thick gravy 122-156.
The manufacture method of above-mentioned fish sausage, comprises the steps:
1, taking live fish, after the scale of rejecting fish and internal organs are cleaned, be cut into long a width of 10-12cm, thickness is the sliced meat of 1-1.2cm, standby；
2, Hepar Sus domestica is cleaned dry, be cut into a length of 10-12cm, the strip for 2cm wide, thick, standby；
3, Bulbus Allii and Rhizoma Zingiberis Recens are cleaned peeling, mince, standby；
4, take pig small intestine, clean with Sal, pickle 30 minutes and go to smell as of rotten fish, standby；
5, fish meat sheet is spread out, puts into Hepar Sus domestica bar, roll, pour in pig small intestine, then with pin prick several under, the emptying of air in intestinal body, standby；
6, Bao juice, cooking wine, dark soy sauce, Sal, monosodium glutamate, Bulbus Allii, Rhizoma Zingiberis Recens, anise, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Tsaoko are put into infusion in pot and made thick gravy, standby；
7, fish sausage is put in the thick gravy that step 6 prepares and carry out stew in soy sauce, first boil with big fire, then boil in a covered pot over a slow fire 30-35 minute with little fire, pull cooling out, vacuum packaging.
Thick gravy described in step 6 is made up of the raw material of following weight parts proportioning:
Bao juice 20-25 cooking wine 25-30
Dark soy sauce 10-15 Sal 15-18
Monosodium glutamate 5-8 Bulbus Allii 20-25
Rhizoma Zingiberis Recens 12-15 anise 3-4
Fructus Amomi Rotundus 3-4 Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5
Fructus Foeniculi 3-4 Fructus Tsaoko 2-3.
Described Bao juice is commercially available prod.
After fish sausage of the present invention, oppresses and the reasonable combination of Hepar Sus domestica through using, then the thick gravy formed through Bao juice, Bulbus Allii and anise etc. carries out stew in soy sauce, mouthfeel is more preferable, and unique flavor is nutritious the tastiest, and fabrication and processing science is healthy, scalable human body diet structure, is suitable for crowd extensive, and eating method is quick, instant bagged or with microwave-oven-heating i.e. edible, production process is simple, easy to make, can meet the demand of industrialized production.
Detailed description of the invention
Embodiment
The manufacture method of a kind of fish sausage, comprises the steps:
1, taking 500 grams of live fishes, after the scale of rejecting fish and internal organs are cleaned, be cut into long a width of 12cm, thickness is the sliced meat of 1-cm, standby；
2,200 grams of Hepar Sus domesticas are cleaned dry, be cut into a length of 12cm, the strip for 2cm wide, thick, standby；
3, Bulbus Allii and Rhizoma Zingiberis Recens are cleaned peeling, mince, standby；
4, take 100 grams of pig small intestine, clean with Sal, pickle 30 minutes and go to smell as of rotten fish, standby；
5, fish meat sheet is spread out, puts into Hepar Sus domestica bar, roll, pour in pig small intestine, then with pin prick several under, the emptying of air in intestinal body, standby；
6,20 grams of Bao juice, 25 grams of cooking wine, 10 grams of dark soy sauce, 15 grams of Sal, 5 grams of monosodium glutamates, 20 grams of Bulbus Alliis, 12 grams of Rhizoma Zingiberis Recenss, 3 grams of anises, 3 grams of Fructus Amomi Rotunduss, 4 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 3 grams of Fructus Foeniculi, 2 grams of Fructus Tsaokos are put into infusion in pot and made thick gravy, standby；
7, fish sausage is put in the thick gravy that step 6 prepares and carry out stew in soy sauce, carry out stew in soy sauce, first boil with big fire, then boil in a covered pot over a slow fire 35 minutes with little fire, pull cooling out, vacuum packaging.
Time edible, open packaging i.e. edible, it is possible to heating is eaten again.
Claims (3)
1. a fish sausage, is characterized in that: be made up of the raw material of following weight parts proportioning:
Pig small intestine 100-120
Fish 500-550
Hepar Sus domestica 200-220
Thick gravy 122-156.
2. a manufacture method for fish sausage, is characterized in that: comprise the steps:
(1) taking live fish, after the scale of rejecting fish and internal organs are cleaned, be cut into long a width of 10-12cm, thickness is the sliced meat of 1-1.2cm, standby；
(2) Hepar Sus domestica is cleaned dry, be cut into a length of 18-20cm, the strip for 2cm wide, thick, standby；
(3) Bulbus Allii and Rhizoma Zingiberis Recens are cleaned peeling, mince, standby；
(4) take pig small intestine, clean with Sal, pickle 30 minutes and go to smell as of rotten fish, standby；
(5) fish meat sheet is spread out, put into Hepar Sus domestica bar, roll, then stop up with pig small intestine, standby；
(6) Bao juice, cooking wine, dark soy sauce, Sal, monosodium glutamate, Bulbus Allii, Rhizoma Zingiberis Recens, anise, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Tsaoko are put into infusion in pot and made thick gravy, standby；
(7) fish sausage is put in the thick gravy that step 6 prepares and carry out stew in soy sauce, first boil with big fire, then boil in a covered pot over a slow fire 30-35 minute with little fire, pull cooling out, vacuum packaging.
Manufacture method the most according to claim 2, is characterized in that: described thick gravy is made up of the raw material of following weight parts proportioning:
Bao juice 20-25 cooking wine 25-30
Dark soy sauce 10-15 Sal 15-18
Monosodium glutamate 5-8 Bulbus Allii 20-25
Rhizoma Zingiberis Recens 12-15 anise 3-4
Fructus Amomi Rotundus 3-4 Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5
Fructus Foeniculi 3-4 Fructus Tsaoko 2-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335906.3A CN106306839A (en) | 2015-06-17 | 2015-06-17 | Fish flesh sausage and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335906.3A CN106306839A (en) | 2015-06-17 | 2015-06-17 | Fish flesh sausage and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306839A true CN106306839A (en) | 2017-01-11 |
Family
ID=57732537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335906.3A Pending CN106306839A (en) | 2015-06-17 | 2015-06-17 | Fish flesh sausage and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306839A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157853A (en) * | 2017-12-26 | 2018-06-15 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum spiced egg and preparation method thereof |
| CN108719856A (en) * | 2018-05-21 | 2018-11-02 | 莫守刚 | A kind of fish meat sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN104207181A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Horse meat sausage and manufacturing method thereof |
| CN104432261A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Mulberry sweet and nutritional squid fillet and preparation method thereof |
-
2015
- 2015-06-17 CN CN201510335906.3A patent/CN106306839A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN104207181A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Horse meat sausage and manufacturing method thereof |
| CN104432261A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Mulberry sweet and nutritional squid fillet and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157853A (en) * | 2017-12-26 | 2018-06-15 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum spiced egg and preparation method thereof |
| CN108719856A (en) * | 2018-05-21 | 2018-11-02 | 莫守刚 | A kind of fish meat sausage and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |