CN107912724A - A kind of river Puffer fish meat sausage and preparation method thereof - Google Patents
A kind of river Puffer fish meat sausage and preparation method thereof Download PDFInfo
- Publication number
- CN107912724A CN107912724A CN201711268050.8A CN201711268050A CN107912724A CN 107912724 A CN107912724 A CN 107912724A CN 201711268050 A CN201711268050 A CN 201711268050A CN 107912724 A CN107912724 A CN 107912724A
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- river
- puffer fish
- river puffer
- 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 78
- 239000000872 buffer Substances 0.000 title claims abstract description 48
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000234282 Allium Species 0.000 claims abstract description 36
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 230000003068 static effect Effects 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 14
- 230000009172 bursting Effects 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 241000980706 Takifugu obscurus Species 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000010813 municipal solid waste Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 230000000384 rearing effect Effects 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000036541 health Effects 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000037213 diet Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000019688 fish Nutrition 0.000 description 59
- 239000000047 product Substances 0.000 description 24
- 235000013580 sausages Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 239000000654 additive Substances 0.000 description 12
- 230000000996 additive effect Effects 0.000 description 11
- 210000003205 muscle Anatomy 0.000 description 11
- 239000002932 luster Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 210000000697 sensory organ Anatomy 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 229920000742 Cotton Polymers 0.000 description 3
- 241001441726 Tetraodontiformes Species 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 210000005252 bulbus oculi Anatomy 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 230000000215 hyperchromic effect Effects 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 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
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001110084 Hilsa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241001441722 Takifugu rubripes Species 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001125843 Trichiuridae 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
- 229930003268 Vitamin C Natural products 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
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to field of food, and in particular to a kind of river Puffer fish meat sausage and preparation method thereof.Puffer fish meat sausage in river provided by the invention, the major ingredient are river Puffer fish minced fillet and the mixture of thin pork, and the dispensing is the mixture of corn, carrot, onions extracting liquid, farina and flavoring；The river Puffer fish minced fillet and the weight ratio of thin pork are 68 72：28‑32；The preparation method of the onions extracting liquid be by onion peeling, clean after be cut into small pieces, the phosphate solution with pH=7.0, according to mass/volume 1：After 1 mixing homogenate, 22 30 DEG C of static 3h, 4 DEG C, 10000rpm centrifugation 15min, take supernatant to be heated to 100 DEG C, keep 45min.The river Puffer fish meat sausage of the present invention is full of nutrition, does not add any food additives, and employs the natural extracting solution of onion, it has preferable anti-oxidation efficacy, meets green, the diet trend of health.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of river Puffer fish meat sausage and preparation method thereof.
Background technology
River Puffer fish also known as bar fish, enraged fish etc., with hilsa herring, hairtail and being known as " the Changjiang river three delicacies ".River Puffer is cultivated extensively by the country
The welcome of outer consumer, has a vast market prospect and economic value.In September, 2016, China have been promulgated on river Puffer product
The new policy of purchase and sale, fixed point have lifted a ban the Fugu rubripes of cultivation and the production and marketing of fugu obscurus, and river Puffer industry will welcome newly
The development of one wheel.
River Puffer delicious flavour, is known as " defy death and eat filefish ", and " having eaten filefish, hundred tastes are not fresh " is said.And with cultivation filefish
Fish industry is grown rapidly, and cultivates that the edible safety of globe fish is higher and higher, its full of nutrition, fine and tender taste and taste are fresh in addition
U.S., more and more extensively gets consumer reception.Main Commercial Fishes of the rearing of fugu obscurus as sale, product currently on the market
Seldom, and product form is single, can not meet the consumption demand expanded day by day.Therefore new river Puffer product is developed with very big
Realistic meaning, thinking can be provided for new product development by attempting river Puffer muscle being fabricated to sausage.
Minced fillet is a kind of new aquatic products processing product, has good gel characteristic, while its structure is fine and closely woven, it is delicious can
Mouthful, and storage tolerance, simple family production can be carried out, is a kind of very promising aquatic product.Minced fillet is processed into work
Sequence introduces sausage and makes the quality that sausage goods can be greatly improved.Pure minced fish gel intensity is low, poor taste, therefore can generally select
Some additives are added to optimize the gel characteristic of minced fillet, wherein starch is most common a kind of additive, can improve minced fillet
Product gel strength and retentiveness.But since the species of starch is various, derives from a wealth of sources, influence of the different starch to surimi product is poor
It is different notable.Therefore the suitable Starches of selection and additive amount are the key links in surimi product.But form sediment in current sausage goods
The addition of powder is more random, additive is played the role of improving product appearance, mouthfeel, quality and is reduced production cost.
Corn is the health-care good product in coarse food grain, rather favourable to the health of human body；Rich in vitamin C, B6, nicotine etc. into
Point, dietary fiber content is quite high, can promote enterogastric peristalsis, increases satiety.Carrot can provide abundant vitamin A and class recklessly
Radish element, has effects that good health care and hyperchromic.Animal food and vegetable food are combined together, give full play to two
The nutritive peculiarity of person, can not only meet the needs of consumer is to health diet, while river Puffer muscle is delicious, collocation corn, Hu
The plant materials such as radish, can greatly meet pursuit of the consumer to new flavour.
Fish meat sausage anticorrosion process generally uses chemical synthesis additive at present, and such as sodium nitrite, has hyperchromic and anti-corrosion
Double effects.In the case where pursuing more healthy, the natural diet overall situation eaten, consumer contradicts it and not acceptant degree is got over
Come higher, seeking natural food preservative becomes a kind of inexorable trend.Onion has in meat products processing solves greasy, seasoning work
With its health-care efficacy is also more significant, such as stomach-invigorating intestine-moisturizing；The main component onion essential oil tool found in onions extracting liquid is studied at the same time
There are fresh-keeping, removing free radical and anti-oxidation efficacy well, use it for that a kind of antioxidant generation well can be used as in food
For the use of artificial synthesized additive.But at present on the active ingredient in onions extracting liquid and the extraction process of onion essential oil still
In laboratory stage, it is really used to food processing and plays antisepsis also need to many technological means and explore
Journey.And this problem that to be also this patent, which will attempt, inquires into, carried to more be widely used in field of food for onions extracting liquid bigger
For some references.
The content of the invention
Using river Puffer muscle as sausage raw material, while the vegetalitas food materials such as corn, carrot are mixed, processing technology introduces
Minced fillet production process, can develop a kind of novel fish meat sausage product.
Another object of the present invention is to be not added with any food additive as antioxidant using natural onions extracting liquid
Add agent, cater to green, the food development trend of health,；Process employs the operating process of similar minced fillet, Ke Yifeng at the same time
The type of rich surimi product.
It is an object of the invention to provide a kind of river Puffer fish meat sausage, by major ingredient and composition；The major ingredient is river Puffer
The mixture of fish minced fillet and thin pork, the dispensing are corn, carrot, onions extracting liquid, farina and flavoring
Mixture；The river Puffer fish minced fillet and the weight ratio of thin pork are 68-72：28-32；The corn is the weight percent of major ingredient
Than for 8-11%；The carrot is that the percentage by weight of major ingredient is 5-9%；The onions extracting liquid is the weight percent of major ingredient
Than for 5-7%；The farina is that the percentage by weight of major ingredient is 8%-10%；The flavoring is the weight hundred of major ingredient
It is 15-22% to divide ratio；
The preparation method of the onions extracting liquid be by onion peeling, clean after be cut into small pieces, the phosphate with pH=7.0
Solution, according to mass/volume 1：After 1 mixing homogenate, 22-30 DEG C of static 3h, 4 DEG C, 10000rpm centrifugation 15min, take supernatant
It is heated to 100 DEG C, keeps 45min.
Wherein, the flavoring is by salt, white granulated sugar, cassia bark, Chinese prickly ash, illiciumverum, white pepper, cooking wine, vegetable oil, great Jiang and garlic
Composition, its weight ratio is 2.5-3.0：3-4：0.5：0.5：0.5：0.5：2-4：4-5：1-2：1-2.
Wherein, the river Puffer is rearing of fugu obscurus；The corn and carrot are the small fourth of chopping.
The preparation method of above-mentioned river Puffer fish meat sausage, comprises the following steps；
S1, Minced Steak：The flesh of fish after rinsing is put into meat grinder and is fully blended, trash ice is continuously added in whipping process,
During process, meat temperature is kept to be less than 8 DEG C；
S2, empty arena：The flesh of fish is put into beat in mixing and kneading machine and is burst, time 8min；
S3, salt are beaten：The salt of the addition flesh of fish and the 2.5%-3% of pork total amount continue to beat and burst in the flesh of fish after empty beat,
The salting-in protein in the flesh of fish is fully dissolved out through beating to burst, the flesh of fish substantially becomes the strong colloidal sol of viscosity, and time control is in 18-
20min；
S4, seasoning, which are beaten, bursts：Behind salt arena, the pork rubbed in advance, white granulated sugar, vegetable oil, farina, tune are added
Taste substance auxiliary material simultaneously is allowed to stir with the flesh of fish, and control beats the time of bursting in 5min；
S5, seasoning arena are mixed into sweet corn kernel, carrot and the onions extracting liquid of chopping after bursting, stir；
Mixing step adds onions extracting liquid, and additive amount is 5%~7%, and under this ratio and mode, it has good anti-oxidant work(
Effect, can substantially keep mouthfeel, the especially color and luster, flavour of river Puffer sausage in this formula, hence it is evident that maintain the initial product of product
Matter, significantly extends the shelf life of fish meat sausage.
S6, bowel lavage；
S7, boiling.
Wherein, the boiling in step S7 carries out boiling using two sections of mode of heatings, first makes fish intestines in its protein gelization temperature
Spend, i.e., heat 25min in 35~55 DEG C of water temperature, make the abundant gel of the flesh of fish, then 30min is boiled in 100 DEG C of boiling water.
Product organically combines aquatic livestock raw material and plant material, also beautiful containing sweet tea not only rich in good protein
The distinctive sweet taste of rice, the hyperchromic effect of carrot, without colour former, while with the addition of a certain proportion of onions extracting liquid, master therein
Want reproducibility containing organosulfur compound in component onion essential oil strong, there is fresh-keeping, removing free radical and anti-oxidation efficacy well,
Whole product meets green, the food development trend of health.
The river Puffer fish meat sausage of the present invention beats technique combination farina effect of bursting using three sections at the same time, and sausage has excellent
Different gel strength and excellent mouthfeel, without adding the thickeners such as soybean protein, carragheen.It is convenient, it is easy to carry about with one, protects
The original delicate flavour characteristic of river Puffer has been held, the problem that some consumers want to eat river Puffer but be not good at culinary art can be solved.
Compared with prior art, the present invention has the advantages that：
(1) river Puffer muscle is fabricated to sausage product first, maintains the distinctive delicious flavour of river Puffer muscle；
(2) vegetable raw materials such as corn, carrot and aquatic livestock property raw material are combined, both nutrition can be given full play to
Complementary advantage；
(3) river Puffer fish meat sausage of the invention is full of nutrition, does not add any food additives, meets green, health
Diet trend.
(4) in sausage preparation process, with the addition of the natural extracting solution of onion, mixing step add, both avoided its
Beat stage active ingredient of bursting to be destroyed, and the fluid characteristics of extracting solution make batch mixing be more prone to and uniformly.In addition, we are unexpected
Discovery, mixing step add onions extracting liquid, additive amount be 5%~7%, under this ratio and mode, it has well
Anti-oxidation efficacy, can substantially keep mouthfeel, the especially color and luster, flavour of river Puffer sausage in this formula, hence it is evident that maintain product
Initial quality, significantly extends the shelf life of fish meat sausage.
(5) choose farina and optimize gel performance of minced fillet as additive, there have in its selection and additive amount to be careful
Consider, first, farina amylopectin content is high, and particle is big, make its minced fillet formed tridimensional network when can
Larger swelling occurs and is closely added in reticulated void, promotes gel structure even closer；On the other hand, in low concentration
During starch additive amount (4%-12%), be conducive to the enhancing of gel strength, starch additive amount is 8%-10% in this patent, can gram
The shortcomings that taking that river Puffer flesh of fish fiber is thicker, being not easy gel, with reference to technique of bursting is beaten, can make river Puffer minced fillet have good gel strength
And specific retention.
Embodiment
It is that the present invention will be further described for embodiment with lower part, but implementation below is only to this hair
Bright is explained further, and does not represent the scope of the present invention and is only limitted to this, the equivalence replacement that every thinking with the present invention is done,
In protection scope of the present invention.
In following embodiments the preparation method of onions extracting liquid be by onion peeling, clean after be cut into small pieces, with pH=7.0
Phosphate solution, according to mass/volume 1：After 1 mixing homogenate, 22-30 DEG C of static 3h, 4 DEG C, 10000rpm centrifugation 15min,
Supernatant is taken to be heated to 100 DEG C, keep 45min.
Embodiment 1
Prepare river Puffer fish meat sausage
Step 1: pretreatment of raw material
Using the fugu obscurus of artificial breeding as flesh of fish source, laboratory is transported to using ice bath method, is total to according to the Chinese people
With state marine industry standard SC/T 3033-2016 through removing eyeball, cutting open the belly, remove the gill, go the techniques such as internal organ, peeling, rinsing, obtain
River Puffer fish dorsal muscle, with water rinsed clean, loads food-grade aluminium foil bag and vacuumizes sealing, it is standby to be put into -20 DEG C of refrigerators after draining
With；
Step 2: rinsing
The flesh of fish is taken out from refrigerator, after flowing water thawing, is rinsed using the clear water of 5~8 DEG C, 5 times flesh of fish of water temperature,
Time is 8min.Drain away the water after rinsing, weigh the muscle 200g after rinsing, it is stand-by.
Step 3: Minced Steak and arena are burst
(1) the load weighted flesh of fish is put into small-sized household formula meat grinder and fully blended, is intermittently added in whipping process thin
Small trash ice, during process, keeps meat temperature to be less than 8 DEG C；
(2) it is empty to beat：The flesh of fish of rubbing is put into beat in small-sized mixing and kneading machine and is burst, time 8min；
(3) salt is beaten：Addition 7.15g salt continues to beat and bursts in the flesh of fish after empty beat, and time control is in 18-20min；
(4) seasoning, which is beaten, bursts：Behind salt arena, the pork 86g rubbed in advance, white granulated sugar 11g, vegetable oil 14g, Ma Ling are added
Sweet potato starch 28.6g, cooking wine 5.72g, garlic granule 4.6g, bruised ginger 2.86g, white pepper, cassia bark, Chinese prickly ash, octagonal each 1.43g, be allowed to
The flesh of fish stirs, and beats time 5min of bursting；
Step 4: batch mixing
The sweet corn kernel 28g, carrot 17.6g, onions extracting liquid 17g that chopping is mixed into after bursting are beaten, is stirred evenly.
Step 5: bowel lavage
Artificial bowel lavage is carried out using piping bag：Above-mentioned uniformly mixed batch mixing is moved into piping bag, at osculum and plastics
Casing is connected, and extruding piping bag makes batch mixing enter in casing, and every section of sausage 10cm or so, is tightened with cotton thread.During bowel lavage to the greatest extent
Amount empties the air of the inside, fills filling and keeps elastic suitable.
Step 6: cooking aging
Boiling is carried out using two sections of mode of heatings, 25min is first heated in 38 DEG C of thermostat water bath, then in 100 DEG C of boilings
30min is boiled in water.
Step 6: storage
Postcooling is cooked to room temperature in sausage, is put into storage in 4 DEG C of refrigerators.
Comparative example 1 (not plus onions extracting liquid)
A kind of preparation method of river Puffer fish meat sausage, includes the following steps：
Step 1: pretreatment of raw material
Using the fugu obscurus of artificial breeding as flesh of fish source, laboratory is transported to using ice bath method, is total to according to the Chinese people
With state marine industry standard SC/T 3033-2016 through removing eyeball, cutting open the belly, remove the gill, go the techniques such as internal organ, peeling, rinsing, obtain
River Puffer fish dorsal muscle, with water rinsed clean, loads food-grade aluminium foil bag and vacuumizes sealing, it is standby to be put into -20 DEG C of refrigerators after draining
With；
Step 2: rinsing
The flesh of fish is taken out from refrigerator, after flowing water thawing, is rinsed using the clear water of 5~8 DEG C, 5 times flesh of fish of water temperature,
Time is 8min.Drain away the water after rinsing, weigh the muscle 200g after rinsing, it is stand-by.
Step 3: Minced Steak and arena are burst
(1) the load weighted flesh of fish is put into small-sized household formula meat grinder and fully blended, is intermittently added in whipping process thin
Small trash ice, during process, keeps meat temperature to be less than 8 DEG C；
(2) it is empty to beat：The flesh of fish of rubbing is put into beat in small-sized mixing and kneading machine and is burst, time 8min；
(3) salt is beaten：Addition 7.15g salt continues to beat and bursts in the flesh of fish after empty beat, and time control is in 18-20min；
(4) seasoning, which is beaten, bursts：Behind salt arena, the pork 86g rubbed in advance, white granulated sugar 11g, vegetable oil 14g, Ma Ling are added
Sweet potato starch 28.6g, cooking wine 5.72g, garlic granule 4.6g, bruised ginger 2.86g, white pepper, cassia bark, Chinese prickly ash, octagonal each 1.43g, be allowed to
The flesh of fish stirs, and beats time 5min of bursting；
Step 4: batch mixing
Sweet corn kernel 28g, the carrot 17.6g that chopping is mixed into after bursting are beaten, is stirred evenly.
Step 5: bowel lavage
Artificial bowel lavage is carried out using piping bag：Above-mentioned uniformly mixed batch mixing is moved into piping bag, at osculum and plastics
Casing is connected, and extruding piping bag makes batch mixing enter in casing, and every section of sausage 10cm or so, is tightened with cotton thread.During bowel lavage to the greatest extent
Amount empties the air of the inside, fills filling and keeps elastic suitable.
Step 6: cooking aging
Boiling is carried out using two sections of mode of heatings, 25min is first heated in 38 DEG C of thermostat water bath, then in 100 DEG C of boilings
30min is boiled in water.
Step 6: storage
Postcooling is cooked to room temperature in sausage, is put into storage in 4 DEG C of refrigerators.
Comparative example 2 (beats to burst and adds onions extracting liquid) in seasoning
A kind of preparation method of river Puffer fish meat sausage, includes the following steps：
Step 1: pretreatment of raw material
Using the fugu obscurus of artificial breeding as flesh of fish source, laboratory is transported to using ice bath method, is total to according to the Chinese people
With state marine industry standard SC/T 3033-2016 through removing eyeball, cutting open the belly, remove the gill, go the techniques such as internal organ, peeling, rinsing, obtain
River Puffer fish dorsal muscle, with water rinsed clean, loads food-grade aluminium foil bag and vacuumizes sealing, it is standby to be put into -20 DEG C of refrigerators after draining
With；
Step 2: rinsing
The flesh of fish is taken out from refrigerator, after flowing water thawing, is rinsed using the clear water of 5~8 DEG C, 5 times flesh of fish of water temperature,
Time is 8min.Drain away the water after rinsing, weigh the muscle 200g after rinsing, it is stand-by.
Step 3: Minced Steak and arena are burst
(1) the load weighted flesh of fish is put into small-sized household formula meat grinder and fully blended, is intermittently added in whipping process thin
Small trash ice, during process, keeps meat temperature to be less than 8 DEG C；
(2) it is empty to beat：The flesh of fish of rubbing is put into beat in small-sized mixing and kneading machine and is burst, time 8min；
(3) salt is beaten：Addition 7.15g salt continues to beat and bursts in the flesh of fish after empty beat, and time control is in 18-20min；
(4) seasoning, which is beaten, bursts：Behind salt arena, the pork 86g rubbed in advance, white granulated sugar 11g, vegetable oil 14g, Ma Ling are added
Sweet potato starch 28.6g, cooking wine 5.72g, garlic granule 4.6g, bruised ginger 2.86g, white pepper, cassia bark, Chinese prickly ash, octagonal each 1.43g, onion carry
Liquid 17g is taken, is allowed to stir with the flesh of fish, beats time 5min of bursting；
Step 4: batch mixing
Sweet corn kernel 28g, the carrot 17.6g that chopping is mixed into after bursting are beaten, is stirred evenly.
Step 5: bowel lavage
Artificial bowel lavage is carried out using piping bag：Above-mentioned uniformly mixed batch mixing is moved into piping bag, at osculum and plastics
Casing is connected, and extruding piping bag makes batch mixing enter in casing, and every section of sausage 10cm or so, is tightened with cotton thread.During bowel lavage to the greatest extent
Amount empties the air of the inside, fills filling and keeps elastic suitable.
Step 6: cooking aging
Boiling is carried out using two sections of mode of heatings, 25min is first heated in 38 DEG C of thermostat water bath, then in 100 DEG C of boilings
30min is boiled in water.
Step 6: storage
Postcooling is cooked to room temperature in sausage, is put into storage in 4 DEG C of refrigerators.
Test result：
Implement subjective appreciation to the river Puffer fish meat sausage made in embodiment 1, comparative example 1 and comparative example 2, evaluation group according to
According to national standard GB/T 16291.1-2012 and GB/T 12312-2012, screen and train 15 preferred sense organ persons, using 11 comments
Point-score, once presents the sausage of 3 kinds of processing methods preparations, sense organ person is according to mouthfeel, color and luster, flavour and structural state to sense organ person
Four attribute give a mark product, and 1 point represents that feature is poor, and 6 points represent that feature is moderate, and 11 points represent that feature is fabulous, repeat to test
Three times, finally ask the average value of 15 sense organ persons, 3 experiments, results of sensory evaluation is as follows.
Embodiment 1, comparative example 1 and comparative example 2 compare：
Mouthfeel：1 9.7 points of embodiment, 1 8.9 points of comparative example, 2 9.4 points of comparative example, generally believes that 1 mouthfeel of embodiment is thin
It is greasy, lubricate and non-greasy, elasticity is preferably；
Color and luster：1 8.7 points of embodiment, 1 8.5 points of comparative example, 2 8.6 points of comparative example, it is believed that 1 color of embodiment is more equal
It is even, it is easy to receive；
Flavour：1 9.5 points of embodiment, 1 9.1 points of comparative example, 2 9.3 points of comparative example, that is, think unique flavor, the degree of saltiness is fitted
Preferably, delicious flavour is coordinated, and has obvious river Puffer taste with sweet and sour flavor, slightly corn sweet taste and the flavour of carrot, flavour can not distinguish difference
It is different, but 1 score value of embodiment is higher；
Structural state：1 8.6 points of embodiment, 1 8.3 points of comparative example, 2 8.6 points of comparative example, it is believed that section is more smooth, few
Measure stomata to exist, tissue is preferable, and compactness and section property are good, and structural state can not distinguish difference.
The said goods are placed after a week in 4 DEG C of refrigerators, carry out preference choice experiment, sense organ person is still above-mentioned 15
Name, presents 3 kinds of sausages, it is desirable to select the best sample of feature under index of correlation and describe difference, as a result such as to sense organ person every time
Under：
Mouthfeel：The sausage of 11 people's selection examples 1, it is finer and smoother that difference is described as mouthfeel, and elasticity is preferably；
Color and luster：The sausage of 9 people's selection examples 1,4 people select 2,2 people of comparative example to select comparative example 1, and difference is described as reality
Apply 1 color of example evenly, be easier to receive；
Flavour：The sausage of 12 people's selection examples 1, difference are described as the more delicious coordination of taste, there is obvious river Puffer fish
Fragrance；
Structural state：The sausage of 6 people's selection examples 1,4 people select 1,5 people of comparative example to select comparative example 2, difference description
It is fuller for overall sausage, it is even closer, but the overall otherness unobvious for placing structural state after a week.
Found by organoleptic test twice, newly formed fish meat sausage, onions extracting liquid, its mouth are added in mixing step
Sense, color and luster, flavour, which are better than, to be not added with onions extracting liquid and carries the product of but liquid in the routed stage addition onion in seasoning arena；4 DEG C of placements
After a week, mixing step addition onions extracting liquid fish meat sausage except to structural state without remarkable effect in addition to, can substantially keep
The mouthfeel of original product, color and luster, especially flavour, hence it is evident that maintain the initial quality of product, extend shelf life.
Claims (5)
1. a kind of river Puffer fish meat sausage, it is characterised in that by major ingredient and composition；The major ingredient is river Puffer fish minced fillet and throw-out
The mixture of meat, the dispensing are the mixture of corn, carrot, onions extracting liquid, farina and flavoring；It is described
River Puffer fish minced fillet and the weight ratio of thin pork are 68-72：28-32；The corn is the 8-11% of major ingredient percentage by weight；Institute
State the 5-9% that carrot is major ingredient percentage by weight；The onions extracting liquid is the 5-7% of major ingredient percentage by weight；The Ma Ling
Sweet potato starch is the 8%-10% of major ingredient percentage by weight；The flavoring is the 15-22% of major ingredient percentage by weight；
The preparation method of the onions extracting liquid be by onion peeling, clean after be cut into small pieces, it is molten with the phosphate of pH=7.0
Liquid, according to mass/volume 1：After 1 mixing homogenate, 22-30 DEG C of static 3h, 4 DEG C, 10000rpm centrifugation 15min, take supernatant to add
Hot to 100 DEG C, holding 45min.
2. Puffer fish meat sausage in river according to claim 1, it is characterised in that the flavoring by salt, white granulated sugar, cassia bark,
Chinese prickly ash, illiciumverum, white pepper, cooking wine, vegetable oil, great Jiang and garlic composition, its weight ratio is 2.5-3.0：3-4：0.5：0.5：0.5：
0.5：2-4：4-5：1-2：1-2.
3. Puffer fish meat sausage in river according to claim 1, it is characterised in that the river Puffer is rearing of fugu obscurus；Institute
State corn and carrot be chopping small fourth.
4. the preparation method of any type river Puffer fish meat sausage according to claim 1-3, it is characterised in that including following
Step；
S1, Minced Steak：The flesh of fish after rinsing is put into meat grinder and is fully blended, trash ice is continuously added in whipping process, in process
During, keep meat temperature to be less than 8 DEG C；
S2, empty arena：The flesh of fish is put into beat in mixing and kneading machine and is burst, time 8min；
S3, salt are beaten：The salt of the addition flesh of fish and the 2.5%-3% of pork total amount continue to beat and burst in the flesh of fish after empty beat, through beating
Bursting is fully dissolved out the salting-in protein in the flesh of fish, and the flesh of fish substantially becomes the strong colloidal sol of viscosity, and time control is in 18-20min；
S4, seasoning, which are beaten, bursts：Behind salt arena, the pork rubbed in advance, white granulated sugar, vegetable oil, farina, flavoring are added
Auxiliary material simultaneously is allowed to stir with the flesh of fish, and control beats the time of bursting in 5min；
S5, seasoning arena are mixed into sweet corn kernel, carrot and the onions extracting liquid of chopping after bursting, stir evenly；
S6, bowel lavage；
S7, boiling.
5. preparation method according to claim 4, it is characterised in that：Boiling in step S7 using two sections of mode of heatings into
Row boiling, first makes fish intestines heat 25min in its protein gel temperature, i.e., 35~55 DEG C of water temperature, makes the abundant gel of the flesh of fish,
Again 30min is boiled in 100 DEG C of boiling water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711268050.8A CN107912724A (en) | 2017-12-05 | 2017-12-05 | A kind of river Puffer fish meat sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711268050.8A CN107912724A (en) | 2017-12-05 | 2017-12-05 | A kind of river Puffer fish meat sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107912724A true CN107912724A (en) | 2018-04-17 |
Family
ID=61897328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711268050.8A Pending CN107912724A (en) | 2017-12-05 | 2017-12-05 | A kind of river Puffer fish meat sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107912724A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669478A (en) * | 2018-05-21 | 2018-10-19 | 上海交通大学 | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof |
| CN109221437A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of production method of frying fish meat tofu |
| CN109221949A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of river Puffer flavor tempura and preparation method thereof |
| CN110115346A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | A kind of corn sausage and preparation method |
| CN112586693A (en) * | 2020-12-08 | 2021-04-02 | 福建省水产研究所（福建水产病害防治中心） | Preparation process of fermented puffer fish intestines |
| CN112641057A (en) * | 2020-12-07 | 2021-04-13 | 福建省水产研究所（福建水产病害防治中心） | Globefish minced fillet product and preparation method thereof |
| CN112869059A (en) * | 2021-02-05 | 2021-06-01 | 福建省水产研究所（福建水产病害防治中心） | Preparation method of instant puffer fish surimi product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN104818311A (en) * | 2015-05-13 | 2015-08-05 | 武昌理工学院 | Preparation method and application of onion active polypeptide extract |
| CN105595220A (en) * | 2015-12-07 | 2016-05-25 | 集美大学 | Preparation method for corn-fish flesh sausage |
| CN106615038A (en) * | 2016-12-21 | 2017-05-10 | 广西睿桂涵农业有限公司 | Aquatic product freshness retaining agent and preparation method thereof |
-
2017
- 2017-12-05 CN CN201711268050.8A patent/CN107912724A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN104818311A (en) * | 2015-05-13 | 2015-08-05 | 武昌理工学院 | Preparation method and application of onion active polypeptide extract |
| CN105595220A (en) * | 2015-12-07 | 2016-05-25 | 集美大学 | Preparation method for corn-fish flesh sausage |
| CN106615038A (en) * | 2016-12-21 | 2017-05-10 | 广西睿桂涵农业有限公司 | Aquatic product freshness retaining agent and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 魏强华: "《食品加工技术》", 31 May 2014, 重庆大学出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669478A (en) * | 2018-05-21 | 2018-10-19 | 上海交通大学 | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof |
| CN109221437A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of production method of frying fish meat tofu |
| CN109221949A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of river Puffer flavor tempura and preparation method thereof |
| CN110115346A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | A kind of corn sausage and preparation method |
| CN112641057A (en) * | 2020-12-07 | 2021-04-13 | 福建省水产研究所（福建水产病害防治中心） | Globefish minced fillet product and preparation method thereof |
| CN112586693A (en) * | 2020-12-08 | 2021-04-02 | 福建省水产研究所（福建水产病害防治中心） | Preparation process of fermented puffer fish intestines |
| CN112869059A (en) * | 2021-02-05 | 2021-06-01 | 福建省水产研究所（福建水产病害防治中心） | Preparation method of instant puffer fish surimi product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107912724A (en) | A kind of river Puffer fish meat sausage and preparation method thereof | |
| CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| CN101595999A (en) | Cereal sausages and preparation method thereof | |
| CN104323224B (en) | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss | |
| KR101704007B1 (en) | Method for manufacturing of Sundae and Sundae by the method | |
| CN105341725A (en) | Blood bean curd and production method thereof | |
| CN103040033A (en) | Paludina can and preparation method thereof | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN103504348A (en) | Method for utilizing pleurotus eryngii bacterial liquid to produce sausage | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN103622076A (en) | Fish meat ham sausage and preparation method thereof | |
| KR20180001900A (en) | Method for producing a sundae with sprouts | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN104543688A (en) | Glutinous rice sausage | |
| KR20120126791A (en) | Development of Dduck Galbi Added with Ripened Korean Cabbage Kimchi | |
| KR101798767B1 (en) | Cold noodles with pan-fried blowfish fillet flavored using trehalose and beef boiled in soy sauce and method for manufacturing the same | |
| CN104305318A (en) | Pork and fish ball cooking dish style in pickle flavor | |
| KR20100041001A (en) | Raw fish soybean paste making a way | |
| CN113068821A (en) | Preparation method of whitebait-purple-crab-flavor barbecue sauce | |
| KR20180083063A (en) | Process for producing instant dried pollack sundae casserole | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN101961116A (en) | Purple cabbage assortment sausage and making method thereof | |
| CN111743095A (en) | Sauced quick-frozen chicken feet and making process thereof | |
| CN109892581A (en) | A kind of high calcium fish floss of crab fragrance and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180417 |