CN106562261A

CN106562261A - Cantonese style sausage added with Spanish mackerel meat pieces and preparation method thereof

Info

Publication number: CN106562261A
Application number: CN201510641882.4A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-10-08
Filing date: 2015-10-08
Publication date: 2017-04-19

Abstract

The invention relates to cantonese style sausage added with Spanish mackerel meat pieces. The cantonese style sausage added with Spanish mackerel meat pieces is prepared by selecting molded Spanish mackerel meat as the main material and condiments as auxiliary materials, the selected molded Spanish mackerel meat accounting for 8-95% and minced fillet or livestock and poultry meat accounting for 1-49% (by weight percentage) are used as the main materials, wherein the molded Spanish mackerel meat is prepared by making raw Spanish mackerel meat cut by a conventional method into required pieces, strips, slices and granules, thereby producing sausage according to a conventional process. The product provided by the invention realizes perfect combination of the delicious taste of Spanish mackerel and the cantonese style sausage traditional process, the original flavor of Spanish mackerel in the sausage is maximumly maintained, the mouthfeel can be better, so that the cantonese style sausage becomes a delicious and Spanish mackerel meat visible Spanish mackerel meat cantonese style sausage in a real sense.

Description

A kind of Guangdong style sausage of plus in bulk Spanish mackerel meat and preparation method thereof

Technical field

The present invention relates to the preparation method of a kind of Guangdong style sausage of plus in bulk Spanish mackerel meat and this Guangdong style sausage.Technical field belongs to aquatic products process.

Background technology

Spanish mackerel delicious flavour, nutritive value is very high, is that people like edible marine product.Guangdong style sausage is also a kind of very popular traditional food.But the Guangdong style sausage sold currently on the market is all, with livestock meat as raw material, to there is no the kind with marine product as raw material.

The content of the invention

It is an object of the invention to preferably realize the perfect adaptation of Spanish mackerel meat delicate flavour and the manufacture technology of traditional sausage.Processing for marine product and Guangdong style sausage opens a new way.

Another object of the present invention is to maintain the original local flavor of Spanish mackerel to greatest extent in intestinal, makes the Guangdong style sausage fish aromatic flavor made, in good taste.Become Spanish mackerel meat Guangdong style sausage to be both fond of eating, and the culter fish meat sausage truly of the visible Spanish mackerel meat of energy.

In order to realize above-mentioned purpose, technical scheme is as follows：

Product of the present invention is a kind of plus the Guangdong style sausage of in bulk Spanish mackerel meat, made as adjuvant as major ingredient and from flavoring agent from molding Spanish mackerel meat, its molding Spanish mackerel meat selected accounts for 80-95%, minced fish or livestock meat 1-49% ratio (percentage by weight) are used as major ingredient, wherein molding Spanish mackerel meat is the raw Spanish mackerel meat extracted with conventional method, required block, bar, piece, graininess is made, for fill；The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, the wherein preparation method of molding Spanish mackerel meat are extracted after raw Spanish mackerel meat with conventional method, required block, bar, piece, graininess are directly prepared into, for fill；After the above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, the wherein preparation method of molding Spanish mackerel meat will directly go dirty Spanish mackerel steaming and decocting 10-50 minutes as follows, required block, bar, piece, graininess is directly prepared into；The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, wherein molding Spanish mackerel meat preparation method is as follows with method conventional in prior art, the Guangdong style sausage of above-mentioned plus in bulk Spanish mackerel meat, wherein Spanish mackerel pork pies include block, bar, piece, grain shape, its length is 0.2-10 centimetre, and thickness is 0.2-5 centimetre.Above-mentioned plus in bulk Spanish mackerel meat Guangdong style sausage, the wherein percentage by weight of adjuvant are the 1-6 of refined salt 0., sugared 0. 1-12, monosodium glutamate or chicken essence 0.1-5, natural perfume material 0. 1-5, Chinese liquor 0.1-6, soy sauce 0.1-5;The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, wherein can be after by major ingredient and adjuvant according to described ratio mixing, adding the livestock meat of its gross weight 5-50 (percentage by weight).

The livestock meat that the Guangdong style sausage of above-mentioned plus in bulk Spanish mackerel meat is wherein described is Carnis Sus domestica, beef, Carnis caprae seu ovis, Carnis Gallus domesticus, Carnis Leporis etc..The preparation method of product of the present invention, it is characterised in that first carry out roughing from a number of Spanish mackerel, decaptitates, removes dirty, then to be extracted with conventional method raw Spanish mackerel meat (or after freezing), required block, bar, piece, graininess is made, for fill；Again by molding Spanish mackerel meat 8-100% as major ingredient, the percentage by weight of adjuvant addition is the 1-6 of refined salt 0., sugared 0. 1-12, monosodium glutamate or the 1-5 of chicken essence 0., natural perfume material 0.1-5, Chinese liquor 0.1-6, soy sauce 0.1-5;Conventional method production Guangdong style sausage can also be recycled according to the addition of the demand of different taste as the flavoring agent of adjuvant.By above-mentioned raw materials mix homogeneously, fill is in poultry casing or simulation casing, then produces intestinal through conventional method, will its dry or dry.Product of the present invention has the beneficial effect that the original local flavor for maintaining various Fish to greatest extent, and fish aromatic flavor, mouthfeel is more preferable.Guangdong style sausage becomes both was fond of eating, and the culter fish meat sausage truly of the visible Spanish mackerel meat of energy, had filled up the blank in market.By Spanish mackerel meat delicious flavour, it is of high nutritive value, and traditional sausage is easy to preservation, easy for carrying and eating, unique flavor advantage and combines, and for society a kind of new instant food is provided.And because of the different flavor that can have using different formulations, the different demands of consumer can be met again.Some consumers are also solved simultaneously both to like to eat fish, and the difficult problem cooked is not good at again.

Specific embodiment

Embodiment is further described to this technology below with embodiment

1. 7 kilograms of molding Spanish mackerel meat are selected, it is processed into the fritter or bar of 01-12 centimeter squares, 3 kilograms of Spanish mackerel minced fish, 10 kilograms of vegetable oil, 0.28-3 kilogram of refined salt, 0.9-1 kilogram of white sugar, 0.3-0.4 kilogram of Chinese liquor, 0.3 kilogram of flavouring agent, mix homogeneously fill is in albumen sausage casing, Jing after dry in the sun or drying, the pure Spanish mackerel meat Guangdong style sausage of product of the present invention life；

2. 35 kilograms of molding Spanish mackerel meat are selected, 10 kilograms of the fritter or bar of 0.2-12 centimeter squares, pig foreleg or back leg lean meat is processed into, 5 kilograms of fat meat, is cut into small pieces, 65 kilograms of vegetable oil, 14-15 kilogram of refined salt, 45-50 kilogram of white sugar, 15-2 kilograms of Chinese liquor, 1-15 kilogram of one-level light soy sauce (light color) soy sauce, 0.3 kilogram of flavouring agent, mix homogeneously fill in hog intestine, Jing after dry in the sun or drying, product Spanish mackerel containing in bulk meat of the present invention raw Guangdong style sausage；

3. 50 kilograms of molding Spanish mackerel meat are selected, 30 kilograms of the fritter or bar of 0.2-12 centimeter squares, pig foreleg or back leg lean meat is processed into, 20 kilograms of fat meat, is cut into small pieces, 10 kilograms of vegetable oil, 28-30 kilogram of refined salt, 9-10 kilogram of white sugar, 3-4 kilogram of Chinese liquor, 3 kilograms of flavouring agent, mix homogeneously fill in hog intestine, Jing after dry in the sun or drying, processed, cooling, vacuum packaging, sterilization.Product Spanish mackerel containing in bulk meat of the present invention instant Guangdong style sausage.

It is not difficult to find out from above-described embodiment, the present invention can produce the pure Spanish mackerel meat Guangdong style sausage without livestock meat, also can mix with livestock meat, produce the Guangdong style sausage of the meat of Spanish mackerel containing in bulk.

Claims

1. product of the present invention is a kind of plus the Guangdong style sausage of in bulk Spanish mackerel meat, made as adjuvant as major ingredient and from flavoring agent from molding Spanish mackerel meat, its molding Spanish mackerel meat selected accounts for 80-95%, minced fish or livestock meat 1-49% ratio (percentage by weight) are used as major ingredient, wherein molding Spanish mackerel meat is the raw Spanish mackerel meat extracted with conventional method, required block, bar, piece, graininess is made, for fill；The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, the wherein preparation method of molding Spanish mackerel meat are extracted after raw Spanish mackerel meat with conventional method, required block, bar, piece, graininess are directly prepared into, for fill；After the above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, the wherein preparation method of molding Spanish mackerel meat will directly go dirty Spanish mackerel steaming and decocting 10-50 minutes as follows, required block, bar, piece, graininess is directly prepared into；The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, wherein molding Spanish mackerel meat preparation method as follows with conventional method in prior art, the Guangdong style sausage of above-mentioned plus in bulk Spanish mackerel meat, wherein Spanish mackerel pork pies include block, bar, piece, Grain shape, its length is 0.2-10 centimetre, and thickness is 0.2-5 centimetre；Above-mentioned plus in bulk Spanish mackerel meat Guangdong style sausage, the wherein percentage by weight of adjuvant are the 1-6 of refined salt 0., sugared 0. 1-12, monosodium glutamate or chicken essence 0.1-5, natural perfume material 0. 1-5, Chinese liquor 0.1-6, soy sauce 0.1-5;The above-mentioned Guangdong style sausage with bulk Spanish mackerel meat, wherein can be after by major ingredient and adjuvant according to described ratio mixing, adding the livestock meat of its gross weight 5-50 (percentage by weight).