CN107927607A - 一种含墨鱼丁的鱼糜香肠 - Google Patents
一种含墨鱼丁的鱼糜香肠 Download PDFInfo
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- CN107927607A CN107927607A CN201710834088.0A CN201710834088A CN107927607A CN 107927607 A CN107927607 A CN 107927607A CN 201710834088 A CN201710834088 A CN 201710834088A CN 107927607 A CN107927607 A CN 107927607A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 35
- 235000019465 surimi Nutrition 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241001396014 Priacanthus arenatus Species 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000010009 beating Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000020097 white wine Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 241001494106 Stenotomus chrysops Species 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
本发明公开了一种含墨鱼丁的鱼糜香肠,所述香肠是由下述按重量份比例配置的原料组成:猪瘦肉20‑30份,猪肥肉5‑10份,生鱼糜10‑20份,墨鱼丁10‑20份:淀粉1‑3份,精盐2‑4份,白酒1‑3份,白糖2‑4份,味精1‑4份,水20‑30份,将上述原料经过混合,搅拌,灌肠后进行蒸煮制成成品;所述生鱼糜是以大眼鲷鱼肉为原料,大眼鲷鱼肉经绞碎、擂溃后形成;所述墨鱼丁是由墨鱼肉切丁成4‑6mm³形成。本发明能够改变现有香肠的品质及口味,形成一种新口味、新口感的鱼糜香肠。
Description
技术领域
本发明涉及鱼糜香肠加工领域,具体是指一种含墨鱼丁的鱼糜香肠。
背景技术
随着居民生活水平的提高,人们的食品消费观念和方式正在悄然改变,因此现有的食品越来越成多样化,香肠也是如此。现有的香肠样式口味极多,鱼糜香肠就是其中一种。现有的鱼糜香肠一般都只是单纯的包含鱼糜和猪肉而已,其口味相对于猪肉香肠虽说有一定的不同,但是本质相差无几,致使现有的鱼糜香肠的推广得不到大众的认可。因此,设计一款能够改变现有鱼糜香肠的品质及口味,形成一种新口味、新口感的鱼糜香肠是本发明的研究目的。
发明内容
针对上述现有技术存在的问题,本发明在于提供一种含墨鱼丁的鱼糜香肠,该含墨鱼丁的鱼糜香肠改变了原有鱼糜香肠的品质及口味,形成一种新口味、新口感的鱼糜香肠。
本发明的技术方案是:
一种含墨鱼丁的鱼糜香肠,所述香肠是由下述按重量份比例配置的原料组成:猪瘦肉20-30份,猪肥肉5-10份,生鱼糜10-20份,墨鱼丁10-20份:淀粉1-3份,精盐2-4份,白酒1-3份,白糖2-4份,味精1-4份,水20-30份,将上述原料经过混合,搅拌,灌肠后进行蒸煮制成成品;所述生鱼糜是以大眼鲷鱼肉为原料,大眼鲷鱼肉经绞碎、擂溃后形成;所述墨鱼丁是由墨鱼肉切丁成4-6mm³形成。
所述大眼鲷鱼肉经绞碎后进行擂溃,所述擂溃过程包含空擂、盐擂和调味擂。
所述原料经过混合,搅拌,灌肠后进行蒸煮制成成品,所述蒸煮采用蒸汽蒸煮,蒸煮温度110-125℃,蒸煮时间6-10min。
所述空擂是将鱼肉放入擂溃机中连续擂溃4-6min。
所述盐擂是在空擂后的鱼肉中加入精盐后继续擂溃至鱼肉变成粘性很强的溶胶。
所述调味擂是在盐擂之后,加入白糖、味精和淀粉,然后再次继续擂溃8-12min。
本发明的优点:
本发明中对鱼肉进行粉碎加工成香肠料,保鲜度高,养成分损失少,味道鲜美,无任何添加剂即可完成成品;且本发明中含有墨鱼丁,墨鱼丁弹性好,韧性足,与鱼糜的柔软搭配,有效提高鱼糜香肠的口感,改变现有鱼糜香肠的品质及口味,形成一种新口味、新口感的鱼糜香肠。
具体实施方式
为了便于本领域技术人员理解,现通过实施例对本发明作进一步详细描述:
一种含墨鱼丁的鱼糜香肠,所述香肠是由下述按重量份比例配置的原料组成:猪瘦肉25份,猪肥肉7.5份,生鱼糜15份,墨鱼丁15份:淀粉2份,精盐3份,白酒2份,白糖3份,味精2份,水25份。
具体制备流程如下:
(1)对猪瘦肉和猪肥肉进行切碎;
(2)选用大眼鲷进行鱼糜制备,大眼鲷剖杀后,进行采肉;
(3)对大眼鲷鱼肉进行绞碎,然后进行擂溃,将鱼肉放入擂溃机中连续空擂5min,然后在空擂后的鱼肉中加入精盐后继续擂溃10min,至鱼肉变成粘性很强的溶胶,最后往鱼肉中加入白糖、味精和淀粉,然后再次继续擂溃10min;
(4)采用新鲜或冰鲜的墨鱼肉,通过切刀机将墨鱼肉切丁成4-6mm³的颗粒状;
(5)将完成擂溃后的鱼糜与猪瘦肉、猪肥肉和切刀后的墨鱼丁混合,然后加入白酒和水后,进行充分搅拌,然后进行灌肠;
(5)对完成灌肠的鱼糜香肠进行蒸煮制成成品,所述蒸煮采用蒸汽蒸煮,蒸煮温度120℃,蒸煮时间7min。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属于本发明的涵盖范围。
Claims (6)
1.一种含墨鱼丁的鱼糜香肠,其特征在于:所述香肠是由下述按重量份比例配置的原料组成:猪瘦肉20-30份,猪肥肉5-10份,生鱼糜10-20份,墨鱼丁10-20份:淀粉1-3份,精盐2-4份,白酒1-3份,白糖2-4份,味精1-4份,水20-30份,将上述原料经过混合,搅拌,灌肠后进行蒸煮制成成品;所述生鱼糜是以大眼鲷鱼肉为原料,大眼鲷鱼肉经绞碎、擂溃后形成;所述墨鱼丁是由墨鱼肉切丁成4-6mm³形成。
2.根据权利要求1所述的一种含墨鱼丁的鱼糜香肠,其特征在于:所述大眼鲷鱼肉经绞碎后进行擂溃,所述擂溃过程包含空擂、盐擂和调味擂。
3.根据权利要求1所述的一种含墨鱼丁的鱼糜香肠,其特征在于:所述原料经过混合,搅拌,灌肠后进行蒸煮制成成品,所述蒸煮采用蒸汽蒸煮,蒸煮温度110-125℃,蒸煮时间6-10min。
4.根据权利要求2所述的一种含墨鱼丁的鱼糜香肠,其特征在于:所述空擂是将鱼肉放入擂溃机中连续擂溃4-6min。
5.根据权利要求2所述的一种含墨鱼丁的鱼糜香肠,其特征在于:所述盐擂是在空擂后的鱼肉中加入精盐后继续擂溃至鱼肉变成粘性很强的溶胶。
6.根据权利要求2所述的一种含墨鱼丁的鱼糜香肠,其特征在于:所述调味擂是在盐擂之后,加入白糖、味精和淀粉,然后再次继续擂溃8-12min。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN115152963A (zh) * | 2022-07-30 | 2022-10-11 | 珠海强竞食品有限公司 | 一种风味鱼饼的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1475150A (zh) * | 2002-08-14 | 2004-02-18 | ɽ | 含鱼肉的纯水生动物肉香肠及其制作方法 |
CN102293422A (zh) * | 2010-06-24 | 2011-12-28 | 胡林 | 一种鱼丸的加工工艺 |
CN102907709A (zh) * | 2012-11-09 | 2013-02-06 | 沈阳信达信息科技有限公司 | 一种鱼糜香肠 |
JP2014076010A (ja) * | 2012-10-11 | 2014-05-01 | Ogawa & Co Ltd | シーフードフレーバーの製造方法 |
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2017
- 2017-09-15 CN CN201710834088.0A patent/CN107927607A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1475150A (zh) * | 2002-08-14 | 2004-02-18 | ɽ | 含鱼肉的纯水生动物肉香肠及其制作方法 |
CN102293422A (zh) * | 2010-06-24 | 2011-12-28 | 胡林 | 一种鱼丸的加工工艺 |
JP2014076010A (ja) * | 2012-10-11 | 2014-05-01 | Ogawa & Co Ltd | シーフードフレーバーの製造方法 |
CN102907709A (zh) * | 2012-11-09 | 2013-02-06 | 沈阳信达信息科技有限公司 | 一种鱼糜香肠 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115152963A (zh) * | 2022-07-30 | 2022-10-11 | 珠海强竞食品有限公司 | 一种风味鱼饼的制备方法 |
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