CN108835544A - A kind of salmon ham sausage and preparation method thereof - Google Patents
A kind of salmon ham sausage and preparation method thereof Download PDFInfo
- Publication number
- CN108835544A CN108835544A CN201810771614.8A CN201810771614A CN108835544A CN 108835544 A CN108835544 A CN 108835544A CN 201810771614 A CN201810771614 A CN 201810771614A CN 108835544 A CN108835544 A CN 108835544A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 38
- 235000019515 salmon Nutrition 0.000 title claims abstract description 38
- 235000013580 sausages Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 37
- 235000019688 fish Nutrition 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 239000001289 litsea cubeba fruit oil Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000001771 mentha piperita Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 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 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 239000003643 water by type Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000277263 Salmo Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 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
- 239000003921 oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019605 sweet taste sensations 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
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- 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
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of salmon ham sausage and preparation method thereof, by weight, including following raw material：45-47 parts of salmon, 8-10 parts of salt, 14-16 parts of buckwheat powder, 7-9 parts of ginger, 10-12 parts of dried peppermint leaf, 4-6 parts of white sugar, 5-7 parts of cooking wine, 6-8 parts of Litsea cubeba oil, 1-2 parts of vinegar, 6-8 parts of sodium bicarbonate, pass through feedstock processing, it cuts and mixes, bowel lavage, sterilization, it is cooling, ham sausage made from finished product separates the flesh of fish with fish-skin, eliminating the most heavy fish-skin of bad smell makes fish sausage fishy smell obtained few, and meat is more delicate smooth, the meat of the flesh of fish is promoted while reducing fish smell by addition vinegar and Litsea cubeba oil, eat the flesh of fish more added with chewy texture, the addition of buckwheat powder increases the health-care effect of fish sausage.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of salmon ham sausage and preparation method thereof.
Background technique
The flesh of fish has the characteristics that fine and tender taste is delicious, full of nutrition, is the good source of some vitamins, minerals, base
In this nutrition abundant of the flesh of fish and good protein content, become one of meat often edible in people's diet, and
And there are more and more food processing forms of the different type based on the flesh of fish, wherein salmon ham sausage be in recent years gradually by
One of the fish food form processing that people pursue.
Salmon, which is also named to spread, covers fish or Sa Menyu, is one of fish raw material more common in western-style food.In disappearing for country variant
Expense market salmon covers different types, and Norway's salmon is mainly Atlantic salmon, and Finland's salmon is mainly the big of cultivation
Specification red meat rainbow trout, the salmon in the U.S. are mainly Alaska salmon.Dog salmon refers generally to salmon shape mesh salmonidae Pacific Ocean salmon
The fish of category, there are many kinds of, such as China northeast production dog salmon and bow-backed dog salmon.Salmon is full of nutrition, rich in not
Saturated fatty acid, the protein in the flesh of fish contain amino acid in 18（Including 8 kinds of amino acid needed by human）, and protein
Content is apparently higher than other fish [2].In addition, salmon is also rich in several mineral materials（Such as calcium, phosphorus, magnesium）.
In the prior art for the processing of salmon ham sausage, the flesh of fish is usually tuned into saline taste or sweet taste, auxiliary material is added,
Then high temperature frying forms, and the mode of hot oil frying will increase fat content in salmon ham sausage, and high temperature frying can be one
The nutritional ingredients such as the water soluble vitamin destroyed in salmon ham sausage in degree are determined, to reduce its edible value.
Summary of the invention
The purpose of the present invention is to provide a kind of full of nutrition, smooth in taste, the guarantor for promoting digestion, improving immunity of organisms
The salmon ham sausage of strong effect.
Another object of the present invention is to provide the preparation methods of the salmon ham sausage.
A kind of salmon ham sausage of the present invention, by weight, including following raw material：45-47 parts of salmon, salt 8-10
Part, 14-16 parts of buckwheat powder, 7-9 parts of ginger, 10-12 parts of dried peppermint leaf, 4-6 parts of white sugar, 5-7 parts of cooking wine, 6-8 parts of Litsea cubeba oil, food
1-2 parts of vinegar, 6-8 parts of sodium bicarbonate.
A kind of preparation method of salmon ham sausage of the present invention, includes the following steps：
（1）Feedstock processing
Fresh salmon 45-47Kg is selected to be put into container and sodium bicarbonate is added after separating the flesh of fish with fish-skin after removal fish-bone
6-8 parts are marinated, after being cleaned up with clear water, be added ginger 16-18 part, 8-10 parts of salt pickle 18-20 minutes it is spare；
（2）It cuts and mixes
The addition flesh of fish, which is cut, in low temperature cutmixer mixes 3-5 minutes, and 14-16 parts of corn flour buckwheat powder, material are added during cutting and mixing
5-7 parts of wine, 6-8 parts of Litsea cubeba oil, 1-2 parts of vinegar continue to cut and mix 1-3 minutes, then plus dried peppermint leaf 10-12 parts, continue to cut and mix 6-
8 minutes, entirely cutting the process of mixing in temperature was 6-8 DEG C, and chopping knife piece revolving speed is completed under conditions of being 2500-2700r/min；
（3）Bowel lavage
The fish meat emulsion mixed is cut by and is put into sausage filler, is recorded with artificial casing；
（4）Sterilization, cooling
Product is cleaned with clear water, heating sterilization is then quickly cooled down with 2-4 DEG C of circulating water；
（5）Finished product
By the cooling product cold air drying surface after sterilization, then room temperature storage is transported.
Compared with prior art, the present invention there is obvious beneficial effect, as can be known from the above technical solutions:The present invention is by fish
Meat is separated with fish-skin, is eliminated the most heavy fish-skin of bad smell and is made fish sausage fishy smell obtained few, and meat more it is delicate it is smooth,
The meat that the flesh of fish is promoted while reducing fish smell by addition vinegar and Litsea cubeba oil, eats the flesh of fish more added with chewing
Strength, the addition of buckwheat powder increase the health-care effect of fish sausage.
Specific embodiment
Embodiment 1：
A kind of preparation method of salmon ham sausage, includes the following steps：
（1）Feedstock processing
Fresh salmon 47Kg is selected to be put into container and sodium bicarbonate 6Kg is added after separating the flesh of fish with fish-skin after removal fish-bone
It is marinated, after being cleaned up with clear water, be added ginger 9Kg, salt 8Kg marinated 20 minutes it is spare；
（2）It cuts and mixes
The flesh of fish is added in low temperature cutmixer to cut and mixes 3 minutes, be added during cutting and mixing corn flour buckwheat powder 16Kg, cooking wine 5Kg,
Litsea cubeba oil 8Kg, vinegar 1Kg, which continue to cut, to be mixed 3 minutes, is then added dried peppermint leaf 10Kg, is continued to cut and mix 8 minutes, entirely cut the process of mixing
It is 6 DEG C in temperature, chopping knife piece revolving speed is completed under conditions of being 2700r/min；
（3）Bowel lavage
The fish meat emulsion mixed is cut by and is put into sausage filler, is recorded with artificial casing；
（4）Sterilization, cooling
Product is cleaned with clear water, heating sterilization is then quickly cooled down with 2 DEG C of circulating waters；
（5）Finished product
By the cooling product cold air drying surface after sterilization, then room temperature storage is transported.
Embodiment 2：
A kind of preparation method of salmon ham sausage, includes the following steps：
（1）Feedstock processing
Fresh salmon 46Kg is selected to be put into container and sodium bicarbonate 7Kg is added after separating the flesh of fish with fish-skin after removal fish-bone
It is marinated, after being cleaned up with clear water, be added ginger 8Kg, salt 9Kg marinated 19 minutes it is spare；
（2）It cuts and mixes
The addition flesh of fish, which is cut, in low temperature cutmixer mixes 3-5 minutes, and corn flour buckwheat powder 15Kg, cooking wine 5- is added during cutting and mixing
7Kg, Litsea cubeba oil 7Kg, vinegar 1.5Kg, which continue to cut, to be mixed 2 minutes, is then added dried peppermint leaf 11Kg, is continued to cut and mix 7 minutes, entirely cut
It is 7 DEG C that process, which is mixed, in temperature, and chopping knife piece revolving speed is completed under conditions of being 2600r/min；
（3）Bowel lavage
The fish meat emulsion mixed is cut by and is put into sausage filler, is recorded with artificial casing；
（4）Sterilization, cooling
Product is cleaned with clear water, heating sterilization is then quickly cooled down with 3 DEG C of circulating waters；
（5）Finished product
By the cooling product cold air drying surface after sterilization, then room temperature storage is transported.
Embodiment 3：
A kind of preparation method of salmon ham sausage, includes the following steps：
（1）Feedstock processing
Fresh salmon 45Kg is selected to be put into container and sodium bicarbonate 8Kg is added after separating the flesh of fish with fish-skin after removal fish-bone
It is marinated, after being cleaned up with clear water, be added ginger 7Kg, salt 10Kg marinated 18 minutes it is spare；
（2）It cuts and mixes
The flesh of fish is added in low temperature cutmixer to cut and mixes 5 minutes, be added during cutting and mixing corn flour buckwheat powder 14Kg, cooking wine 7Kg,
Litsea cubeba oil 6Kg, vinegar 2Kg, which continue to cut, to be mixed 1 minute, is then added dried peppermint leaf 12Kg, is continued to cut and mix 6 minutes, entirely cut the process of mixing
It is 8 DEG C in temperature, chopping knife piece revolving speed is completed under conditions of being 2500r/min；
（3）Bowel lavage
The fish meat emulsion mixed is cut by and is put into sausage filler, is recorded with artificial casing；
（4）Sterilization, cooling
Product is cleaned with clear water, heating sterilization is then quickly cooled down with 4 DEG C of circulating waters；
（5）Finished product
By the cooling product cold air drying surface after sterilization, then room temperature storage is transported.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of salmon ham sausage, by weight, including following raw material：45-47 parts of salmon, 8-10 parts of salt, bitter buckwheat
14-16 parts of powder, 7-9 parts of ginger, 10-12 parts of dried peppermint leaf, 4-6 parts of white sugar, 5-7 parts of cooking wine, 6-8 parts of Litsea cubeba oil, vinegar 1-2
Part, 6-8 parts of sodium bicarbonate.
2. a kind of preparation method of salmon ham sausage, includes the following steps：
（1）Feedstock processing
Fresh salmon 45-47Kg is selected to be put into container and sodium bicarbonate is added after separating the flesh of fish with fish-skin after removal fish-bone
6-8 parts are marinated, after being cleaned up with clear water, be added ginger 16-18 part, 8-10 parts of salt pickle 18-20 minutes it is spare；
（2）It cuts and mixes
The addition flesh of fish, which is cut, in low temperature cutmixer mixes 3-5 minutes, and 14-16 parts of corn flour buckwheat powder, material are added during cutting and mixing
5-7 parts of wine, 6-8 parts of Litsea cubeba oil, 1-2 parts of vinegar continue to cut and mix 1-3 minutes, then plus dried peppermint leaf 10-12 parts, continue to cut and mix 6-
8 minutes, entirely cutting the process of mixing in temperature was 6-8 DEG C, and chopping knife piece revolving speed is completed under conditions of being 2500-2700r/min；
（3）Bowel lavage
The fish meat emulsion mixed is cut by and is put into sausage filler, is recorded with artificial casing；
（4）Sterilization, cooling
Product is cleaned with clear water, heating sterilization is then quickly cooled down with 2-4 DEG C of circulating water；
（5）Finished product
By the cooling product cold air drying surface after sterilization, then room temperature storage is transported.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810771614.8A CN108835544A (en) | 2018-07-13 | 2018-07-13 | A kind of salmon ham sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810771614.8A CN108835544A (en) | 2018-07-13 | 2018-07-13 | A kind of salmon ham sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835544A true CN108835544A (en) | 2018-11-20 |
Family
ID=64197413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810771614.8A Pending CN108835544A (en) | 2018-07-13 | 2018-07-13 | A kind of salmon ham sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835544A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772122A (en) * | 2020-06-30 | 2020-10-16 | 东北农业大学 | Canned Atlantic salmon minced meat infant complementary food and preparation method thereof |
-
2018
- 2018-07-13 CN CN201810771614.8A patent/CN108835544A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772122A (en) * | 2020-06-30 | 2020-10-16 | 东北农业大学 | Canned Atlantic salmon minced meat infant complementary food and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181120 |
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| WD01 | Invention patent application deemed withdrawn after publication |