CN107048240A - A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof - Google Patents
A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof Download PDFInfo
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- CN107048240A CN107048240A CN201710297648.3A CN201710297648A CN107048240A CN 107048240 A CN107048240 A CN 107048240A CN 201710297648 A CN201710297648 A CN 201710297648A CN 107048240 A CN107048240 A CN 107048240A
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- ham sausage
- lime
- preserved egg
- minced fillet
- fish
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- 238000011049 filling Methods 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 52
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 235000019688 fish Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000009928 pasteurization Methods 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000009172 bursting Effects 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims 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 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 241000881711 Acipenser sturio Species 0.000 claims description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241001519451 Abramis brama Species 0.000 claims description 2
- 241000252203 Clupea harengus Species 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000252233 Cyprinus carpio Species 0.000 claims description 2
- 241001110084 Hilsa Species 0.000 claims description 2
- 241001593519 Liza affinis Species 0.000 claims description 2
- 241001502129 Mullus Species 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 2
- 241000269799 Perca fluviatilis Species 0.000 claims description 2
- 241001622901 Scomberomorus commerson Species 0.000 claims description 2
- 241001417495 Serranidae Species 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 241001233037 catfish Species 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000019514 herring Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 235000010352 sodium erythorbate Nutrition 0.000 claims 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 8
- 235000019465 surimi Nutrition 0.000 abstract description 6
- 238000001879 gelation Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 3
- 238000005461 lubrication Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 241000894007 species Species 0.000 abstract description 3
- 239000013505 freshwater Substances 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 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 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000010350 erythorbic acid Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- 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
A kind of minced fillet lime-preserved egg composite filling ham sausage of offer of the invention, is that filling and sealing, progress is sterilized obtained twice a flesh of fish, lime-preserved egg, baste after beating routed be well mixed.The present invention is in minced fillet lime-preserved egg composite filling ham sausage processing technology, by adding lime-preserved egg and egg liquid and using re-pasteurization technology, eliminate the fishy smell of the surimi product, substantially increase its gelation, gel strength can reach 900~1200gmm, meanwhile, the growth of spoilage organisms is inhibited again, extends the preservation term of product.Product tissue of the present invention is fine and closely woven, taste lubrication, gelation strong, and the delicious of existing "Thousand year old" duck eggs, the fresh perfume (or spice) for having fresh-water fishes again enriches the species of ham sausage, is a kind of green and healthy food of comprehensive nutrition.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of minced fillet lime-preserved egg composite filling ham sausage and its preparation
Method.
Background technology
With China's fishery and the fast development of process technology, surimi product industry achieves rapid progress, by past
Manual production fish ball, till now mechanization production minced fillet ham sausage, simulation crab rod etc..These products have nutrition rich because of it
Richness, digestibility is high, the features such as old young all suitable, recognized and is liked by people more and more widely.But present minced fillet
Product (particularly minced fish product) has two big shortcomings, and one is most surimi product (including minced fillet ham sausage) fishlike smell
Weight, gel strength are low, poor flexibility, cause part population can not accept；Two be that product category and taste are all more single, it is difficult to keep
The enthusiasm that consumer persistently buys.
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is the traditional local flavor egg products of China, is not only that domestic consumers in general are liked
Love, it is also famous in the international market.Lime-preserved egg, not still delicious food, but also with promoting appetite, purge heat, sober up
Medical value.
The present invention has broken traditional handicraft, has prepared minced fillet lime-preserved egg composite filling ham using minced fillet, lime-preserved egg as primary raw material
Intestines, two big defects of existing surimi product can be solved simultaneously, it will with very good development prospect.At present, in the market is simultaneously
There is no such product.
The content of the invention
It is an object of the invention to provide a kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof, to improve existing fish
The trophic component of rotten ham sausage and local flavor, and assign ham sausage a kind of new taste, the food species of people are enriched, it is existing to make up
There is the above-mentioned deficiency of technology.
The present invention minced fillet lime-preserved egg composite filling ham sausage, be a flesh of fish, lime-preserved egg, baste through beat burst be well mixed after,
Filling and sealing, carries out sterilization twice obtained.
The described flesh of fish, is the flesh of fish commonly used in ham sausage preparation field；
The described flesh of fish be preferably sturgeon, black carp, grass carp, silver carp, bighead, Spanish mackerel, Tilapia mossambica, carp, bream, eel,
One or more in perch, cod, crucian, grouper, mullet, hilsa herring, catfish, grey mullet.
The mass percent of lime-preserved egg is 5~50% in above-mentioned minced fillet lime-preserved egg composite filling ham sausage.
Described baste, wherein include 2~4% starch, 2~4% egg liquid, and the conventional tune of ham sausage
Taste agent；
Recorded as one kind of embodiment is specific, described baste be include 2~4% starch, 2~4% chicken
Egg liquid, 1~3% salt, 0.1~0.5% Chinese prickly ash, 0.1~0.3% monosodium glutamate, the different Vitamin Cs of 0.01~0.05% D-
The aqueous solution of sour sodium, 0.01~0.05% acidity regulator.
Described acidity regulator, is one kind of citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate
Or it is several.
The minced fillet lime-preserved egg composite filling ham sausage of the present invention, the routed method in above-mentioned arena, it is 4~6min, salt the empty arena time to be
The arena time is 4~6min, and salt adding amount is 2~4%, and it is 0~2 DEG C to beat temperature of bursting.
Above-mentioned sterilization twice be by minced fillet lime-preserved egg composite filling ham sausage enter 80~90 DEG C of trip temperature, the time 10~
20min once sterilization；Then 90~100 DEG C of trip temperature, 40~50min of time re-pasteurization are entered again.
The present invention is in minced fillet lime-preserved egg composite filling ham sausage processing technology, by adding lime-preserved egg and egg liquid and using two
Secondary sterilization technology, eliminates the fishy smell of the surimi product, substantially increases its gelation, and gel strength can reach 900~
1200gmm, meanwhile, the growth of spoilage organisms is inhibited again, extends the preservation term of product.Product tissue of the present invention is fine and closely woven, mouth
Sense lubrication, gelation are strong, and the delicious of existing "Thousand year old" duck eggs, the fresh perfume (or spice) for having fresh-water fishes again enriches the species of ham sausage, is
A kind of green and healthy food of comprehensive nutrition.
Embodiment
Lime-preserved egg used in the present invention, also known as lime-preserved egg, a kink of preserved egg etc., are the traditional local flavor egg products of China.It is with duck
Egg is main material, wraps up salted with quick lime, yellow lead powder, tea dust, soda ash, plant ash and salt etc..Lime-preserved egg nutrition
It is abundant, eat oiliness long, there is certain medical value.
It is one of most important process during minced fillet is produced to beat routed.The flesh of fish after rinsing, through filtering meat machine by tiny spur, reef knot
It is to beat to burst to form the stirring carried out after the materials such as tissue, mucous membrane are removed.Routed purpose is beaten to be to make myofibrillar protein dissolve
Come, also there is the function of uniform blend flavouring in addition.
The present invention is described in detail with reference to embodiment.
Embodiment 1
1. the flesh of fish beats pulp：By silver carp decaptitating, remove the peel, remove internal organ, take the flesh of fish of back both sides, after rinsing, refined filtration are except thorn,
Beat into fish meat emulsion slurry.
Burst 2. beating：Pulp 100kg, lime-preserved egg 10kg will be oppressed and contain starch 3%, egg liquid 3%, salt 2%, Chinese prickly ash
0.3%th, after monosodium glutamate 0.1%, D-araboascorbic acid sodium 0.01%, the baste of acidity regulator 0.01% are mixed, carry out
Beat and burst, it is empty arena time 4min to beat the condition of bursting, salt beats time 4min, and salt adding amount 2% beats 2 DEG C of temperature of bursting.Oppress pulp, lime-preserved egg
Mass ratio with baste is 100:10:5.3. it is filling：Beat the fillings after bursting to pour into diameter 5.0cm plastic casing, often
12cm makes a call to a section.
4. sterilization：Minced fillet lime-preserved egg composite filling ham sausage is entered to 85 DEG C of trip temperature, time 15min once sterilization；Then
Enter 100 DEG C of trip temperature, time 45min re-pasteurization again.
Embodiment 2
1. the flesh of fish beats pulp：By sturgeon decaptitating, remove the peel, remove internal organ, take the flesh of fish of back both sides, after cleaning, beat adult fish
Meat gruel is starched.
Burst 2. beating：Pulp 100kg, lime-preserved egg 20kg will be oppressed and contain starch 3%, egg liquid 3%, salt 2%, Chinese prickly ash
0.3%th, after monosodium glutamate 0.1%, D-araboascorbic acid sodium 0.01%, the baste of acidity regulator 0.01% are mixed, carry out
Beat and burst, it is empty arena time 5min to beat the condition of bursting, salt beats time 5min, and salt adding amount 3% beats 2 DEG C of temperature of bursting.
The mass ratio for oppressing pulp, lime-preserved egg and baste is 100:20:6.
3. it is filling：Beat the fillings after bursting to pour into diameter 5.0cm plastic casing, a section is made a call to per 12cm.
4. sterilization：Minced fillet lime-preserved egg composite filling ham sausage is entered to 80 DEG C of trip temperature, time 20min once sterilization；Then
Enter 100 DEG C of trip temperature, time 50min re-pasteurization again.
Using TA-XT2i Texture instruments to the embodiment of the present invention 1, the minced fillet lime-preserved egg composite filling ham sausage of embodiment 2 it is solidifying
Colloidality and texture characteristic are detected.As a result show, the indices of two kinds of ham sausage are respectively the He of gel strength 1059
1120gmm, hardness 10.85 and 10.25N, viscosity 14.9 and 15.5mJ, resistance to nozzle 7.50 and 8.25, joggling test result is
AA grades, indices are all more excellent, illustrate optimization of the present invention by raw material proportioning, and preparation method, so as to solve
Minced fillet ham sausage gel strength is low, poor flexibility the problem of, products obtained therefrom quality is good.Preserve test result indicates that in the inventive method
Twice sterilization can effectively extend the preservation term of minced fillet lime-preserved egg composite filling ham sausage.
Using the food organoleptic evaluation method of standard, intensity (chewiness), softness when mainly being chewed with evaluation personnel
(gluing sense) and the fishy smell degree perceived are felt as the Primary Reference index of sensory test, synthetically with elastic strength and raw meat
Taste degree represents fraction, and last score is indicated using ten point-scores.It is as shown in the table.
Sensory test evaluates Score Lists
The above results show embodiments of the invention 1, the sensory scores of the minced fillet lime-preserved egg composite filling ham sausage of embodiment 2
All it is 9 points, illustrates that the product that the inventive method makes has preferable mouthfeel, while having effectively eliminated fishlike smell.
In summary, the inventive method solves two big defects of existing surimi product, prepared minced fillet lime-preserved egg simultaneously
Composite filling ham sausage has the unique fresh Flavor of lime-preserved egg, taste lubrication, delicious, with good promotional value.
Claims (9)
1. a kind of minced fillet lime-preserved egg composite filling ham sausage, it is characterised in that described ham sausage is the flesh of fish, lime-preserved egg, baste
After beating routed be well mixed, filling and sealing carries out sterilization twice obtained.
2. ham sausage as claimed in claim 1, it is characterised in that the described flesh of fish is fish conventional in ham sausage preparation field
Meat.
3. ham sausage as claimed in claim 1 or 2, it is characterised in that the described flesh of fish be sturgeon, black carp, grass carp, silver carp,
In bighead, Spanish mackerel, Tilapia mossambica, carp, bream, eel, perch, cod, crucian, grouper, mullet, hilsa herring, catfish, grey mullet
It is one or more of.
4. ham sausage as claimed in claim 1, it is characterised in that in described ham sausage the mass percent of lime-preserved egg be 5~
50%.
5. ham sausage as claimed in claim 1, it is characterised in that described baste, wherein include 2~4% starch,
2~4% egg liquid, and the conventional flavor enhancement of ham sausage.
6. the ham sausage as described in claim 1 or 5, it is characterised in that described baste include 2~4% starch, 2
~4% egg liquid, 1~3% salt, 0.1~0.5% Chinese prickly ash, 0.1~0.3% monosodium glutamate, 0.01~0.05% D-
The aqueous solution of sodium isoascorbate, 0.01~0.05% acidity regulator.
7. ham sausage as claimed in claim 6, it is characterised in that described acidity regulator is citric acid, lactic acid, winestone
Acid, malic acid, sodium citrate, the one or more of potassium citrate.
8. ham sausage as claimed in claim 1, it is characterised in that described arena is burst, it is 4~6min the empty arena times to be, salt is beaten
Time is 4~6min, and salt adding amount is 2~4%, and it is 0~2 DEG C to beat temperature of bursting.
9. ham sausage as claimed in claim 1, it is characterised in that described sterilization twice, is by minced fillet lime-preserved egg composite filling
Ham sausage enters 80~90 DEG C of trip temperature, 10~20min of time once sterilization；Then 90~100 DEG C of trip temperature, time 40 are entered again
~50min re-pasteurization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710297648.3A CN107048240A (en) | 2017-04-28 | 2017-04-28 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297648.3A CN107048240A (en) | 2017-04-28 | 2017-04-28 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
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| CN107048240A true CN107048240A (en) | 2017-08-18 |
Family
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| CN201710297648.3A Pending CN107048240A (en) | 2017-04-28 | 2017-04-28 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029984A (en) * | 2017-11-15 | 2018-05-15 | 浙江千岛湖海笛森生态食品有限公司 | A kind of organic fish sausage |
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