CN109363102A - A kind of flavor modulator approach of fish-bone seafood sausage - Google Patents
A kind of flavor modulator approach of fish-bone seafood sausage Download PDFInfo
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- CN109363102A CN109363102A CN201811258346.6A CN201811258346A CN109363102A CN 109363102 A CN109363102 A CN 109363102A CN 201811258346 A CN201811258346 A CN 201811258346A CN 109363102 A CN109363102 A CN 109363102A
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- sausage
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- 238000013459 approach Methods 0.000 title claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 17
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- 235000021118 plant-derived protein Nutrition 0.000 description 1
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- 239000003549 soybean oil Substances 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of flavor modulator approach of fish-bone seafood sausage, including takes minced fillet；It is rubbed after taking the trimmed cleaning of fish-bone, then frying, boiling, grinds, it is spare to obtain fish-bone mud；Filling, boiling, cool down the operations such as laggard scanning frequency jelly.This product is easy to operate, special taste, and delicious flavour is full of nutrition, and shelf life is long, and dispatching radius is wide, is that a kind of conveniently nutritious and healthy food gathered and accelerate to come into being is saved with society.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of flavor modulator approach of fish-bone seafood sausage.
Background technique
Sausage is a kind of deep meat product welcome by the majority of consumers, it is aided with and fills out using livestock meat as primary raw material
Fill agent (starch, plant protein powder etc.), then add flavouring (edible salt, glucose, monosodium glutamate etc.), spice (green onion, ginger,
Garlic, Chinese prickly ash, aniseed, pepper etc.), quality improver (carragheen, D-araboascorbic acid sodium etc.), color stabilizer, water-retaining agent, preservative
Equal substances are mixed the processing technologys such as (or emulsification), boiling and are made using pickling, cutting.Product can directly be eaten, and may also pass through baking
Or frying, make product special flavour more preferably.
Traditional sausage is generally made of the terricoles meat such as pork, chicken, beef, and having the flesh of fish is the sausage that raw material is done
It is fewer.Fish nutrition is abundant, compared with the meat of terricole, the characteristics of containing high protein, low fat, more meets modern be good for
Kang Linian.Fish are the important food sources of the mankind, but fish can generate during processing and account for fish overall weight
The fish-bone of 15%-20 mass parts.Fish-bone abandons in production or directly, easily causes environmental pollution and serious waste；Letter
It is singly processed as animal feed or Fertilizer application, added value of product is low.
Sausage is the Typical Representative of meat products, and product has the characteristics that good appearance, bright, flavor are mellow, it is deep by
Consumer likes.But traditional sausage method is added to more monosodium glutamate, causes to increase the delicate flavour and flavor of product
" sodium " content is higher, and people can feel thirsty after edible, need to drink a large amount of water to be metabolized extra " sodium ".It takes the photograph for a long time
Enter excessive sodium, the adverse reactions such as hypertension can be caused.Traditional sausage is in order to keep flavor more preferable, in addition to adding spice, but
The intrinsic fragrance of product itself is weaker, in order to promote product special flavour, it is also necessary to add edible essence.The excessive edible perfume of intake
Essence can cause bigger burden to the liver of people.
Summary of the invention
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide a kind of flavors of fish-bone seafood sausage
Modulator approach, for solving problems existing in the prior art.
In order to achieve the above objects and other related objects, the present invention provides a kind of flavor modulation methods of fish-bone seafood sausage
Method, including following operation:
1) minced fillet is taken, it is spare；
2) it is rubbed after taking the trimmed cleaning of fish-bone, then frying, boiling, grinds, it is spare to obtain fish-bone mud；
3) minced fillet, fish-bone mud and auxiliary material are stirred, pickles 10-16h, 0-4 DEG C of temperature, obtains fish-bone seafood sausage filling；Wherein minced fillet,
The ratio of fish-bone mud and auxiliary material are as follows: minced fillet 50-80 mass parts, fish-bone mud 20-30 mass parts, auxiliary material seafood (squid fourth, scallop
Fourth, peeled shrimp etc.) 10-20 mass parts, fat pork 20-40 mass parts, salt 1.5-2.5 mass parts, glucose 1.5-3.5 mass
Part, monosodium glutamate 0.2-1.0 mass parts, spice 0.2-5.0 mass parts, composite phosphate 0.2-0.5 mass parts, flavour nucleotide two
Sodium 0.01-0.02 mass parts, glutamine transaminage 0.1-0.2 mass parts, xylose 0.2-0.5 mass parts, methionine or half Guang
Propylhomoserin 0.1-0.5 mass parts, thiamine 0.1-0.5 mass parts, glycine 0.1-0.5 mass parts, seafood powder 0.5-2.0 mass
Part, converted starch 0-10 mass parts, textured soybean protein's 0-10 mass parts, ice 20-50 mass parts；
4) the resulting fish-bone seafood sausage filling pickled of the step 3) is poured into Collagent casing for sausages or natural casing；So
After carry out boiling, the laggard scanning frequency of cooling down freeze to get.
Preferably, the minced fillet include one of silver carp gruel, Tilapia, gadus gruel, leukorrhea minced fillet, Lizardfiss gruel or
It is a variety of.
Preferably, the frying production method of step 2 fish-bone is as follows: the vegetable oil of fish-bone quality 10%-30% is added in frying pan, when
Oil temperature rises to 200 DEG C -220 DEG C, and the green onion, ginger and garlic cut is added, and fish-bone is then added, and fries to fish-bone steam hair shaft, slightly in sallow
Color.
By the fish-bone that stir-fries, the raw taste of fish-bone itself can be removed, and generates the taste with sweet and sour flavor of pleasant.
Preferably, the boiling method of step 2 fish-bone is as follows: fish-bone and water are added in reaction kettle 1:1 in mass ratio, temperature
Degree control is at 100 DEG C -126 DEG C, digestion time 120min-240min.
Preferably, the auxiliary material seafood includes one of squid fourth, scallop fourth, peeled shrimp or a variety of.
It is added that squid is broken, peeled shrimp, nutrition, mouthfeel and the added value of product of product can be increased；Textured soybean protein is added,
The mouthfeel of product can be promoted and reduce product cost.
Traditional sausage is in baking, it may occur that caramel reaction and Maillard reaction make product become tempting sauce Huang extremely
Bronzing, and generate the fragrance of barbecue.Methionine, thiamine, glycine, xylose, glucose etc. are added in ingredient and matches for we
Material, is baked by high temperature, and can accelerating the Maillard reaction occurred between amino acid in material, sugar, (condensation of carbonyl ammonia, divides at cyclisation
Sub- rearrangement reaction), the production quantity of the key features aroma compound such as furans in product, furanone is improved, realizes roasting Flavor
The flavor modulation of product is completed in gain.
By many experiments, adds sulfur-containing amino acid (preferably methionine and cysteine) and the effect of xylose is best, be
Be further reduced cost, reduced sugar we compounded using glucose and xylose.
The fish-bone seafood sausage that this method is done passes through natural thaw before consumption, then answers in Sausage baking machine or with pan
Heat, and further enhance flavor.This product is easy to operate, special taste, and delicious flavour is full of nutrition, and shelf life is long, dispatching
Radius is wide, is that a kind of conveniently nutritious and healthy food gathered and accelerate to come into being is saved with society.
The present invention provides a kind of flavor modulator approaches of fish-bone seafood sausage, and compared with traditional sausage, this product has
Following advantages:
(1) this product is seasoned using the fish-bone after boiling, can increase nutrition and the flavor of product.Fish-bone is handled by boiling
Afterwards, polypeptide and amino acid, product delicious flavour, naturally, nutritional ingredient is easily absorbed by the body are rich in.It is roasting by control fish-bone seafood
The formula and processing technology of intestines make it through and controllable Maillard reaction occur, and generate roasting Flavor, and enhance the flavor of product.
After fish-bone processing can by and increase the content of collagen in product, promote product nutrition and mouthfeel；
(2) this product is raw material using minced fillet and squid, peeled shrimp, Bei Ding etc., and product mix is more reasonable, and nutrition is richer；
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
It should be clear that in the following example not specifically dated process equipment or device be all made of conventional equipment in the art or
Device；All pressure values and range all refer to absolute pressure.
In addition, it should also be understood that, one or more method and step mentioned in the present invention does not repel before and after the combination step
It can also be inserted into other methods step there may also be other methods step or between these explicitly mentioned steps, unless separately
It is described；It should also be understood that the combination connection relationship between one or more equipment/device mentioned in the present invention is not repelled
The two equipment/devices specifically mentioned before and after the unit equipment/device there may also be other equipment/device or at these it
Between can also be inserted into other equipment/device, unless otherwise indicated.Moreover, unless otherwise indicated, the number of various method steps is only
Identify the convenient tool of various method steps, rather than for the arrangement order of limitation various method steps or limits the enforceable model of the present invention
It encloses, relativeness is altered or modified, and without material changes in technical content, when being also considered as, the present invention is enforceable
Scope.
The flavor modulator approach of embodiment 1, original flavor fish-bone seafood sausage
1) primary raw material of fish-bone seafood sausage is done using commercially available minced fillet raw material.Common minced fish includes silver carp gruel, sieve
Non- minced fillet etc., common seawater minced fillet include gadus gruel, leukorrhea minced fillet, Lizardfiss gruel etc..By the minced fillet of freezing in 3-8 DEG C of freezer
Defrosting 12-24h, makes minced fillet sufficiently thaw.
2) fresh rainbow trout fish-bone (or the fish-bone to thaw) is used into Minced Steak crusher machine, the fish-bone after corase grinding is then subjected to frying
Processing.Vegetable oil (rapeseed oil, soybean oil of -30 mass parts of 10 mass parts of fish-bone weight are added in combustion gas planet stirring griddle
), the quick-fried perfume (or spice) of the green onion, ginger and garlic cut is added to 200 DEG C -220 DEG C when oil temperature is raw, broken fish-bone is then added, opens stirring,
Fish-bone is stir-fried into (frying fish-bone steam is dry, is slightly in coke yellow).By the fish-bone that stir-fries, the raw raw meat of fish-bone itself can be removed
Taste, and generate the taste with sweet and sour flavor of pleasant.The thermophilic digestion that reaction kettle carries out is added after fish-bone frying.Then the clear of 1:1 is added
Water is then charged into cooker and carries out boiling.Boiling temperature is controlled at 100 DEG C -120 DEG C, and specially 110 DEG C, digestion time
120min-180min, specific time are 150min.Then the fish-bone after boiling is ground with bone mud and is further crushed, make mouthfeel more
It is fine and smooth.
3) squid is dripped with equivalent composite water conservation agent solution (- 2 mass parts of 1 mass parts of concentration) in 0 DEG C of -4 DEG C of immersion 8-12h
It is rubbed after water with the meat grinder in the aperture diameter 8mm；Penaeus Vannmei benevolence uses equivalent composite water conservation agent solution (concentration 1 after removing black line
- 2 mass parts of mass parts), it is rubbed in the meat grinder of 0 DEG C of -4 DEG C of immersion 8-12h, the draining aperture diameter 8mm；After garlic peeling,
Simultaneously draining is cleaned up, with cutmixer machine chopped；Textured soybean protein (or soybean wire-drawing protein) draining after water is sent out, then
With cutmixer chopped.
4) step 2,3) resulting fish-bone mud and other auxiliary is added in minced fillet obtained by the step 1) by weight
Material pickles 10-16h after stirring, the temperature between pickling is controlled at 0 DEG C -4 DEG C.The formula of the original flavor fish-bone seafood sausage is (to press
Fish material total weight): -80 mass parts of 50 mass parts of minced fillet (specially 70 mass parts), 20 mass parts -30 of shortening fish-bone mud
Mass parts (specially 20 mass parts), -10 mass parts of 5 mass parts of squid fourth (specially 5 mass parts), -10 matter of 5 mass parts of peeled shrimp
It measures part (specially 5 mass parts), -2.5 mass parts of 1.5 mass parts of salt, -3.5 mass parts of 1.5 mass parts of glucose are (specially
2.0 mass parts), -1.0 mass parts of 0.2 mass parts of monosodium glutamate (specially 0.38 mass parts), 0.02 mass of the sapidity nucleotide disodium
Part, -0.4 mass parts of 0.2 mass parts of white pepper powder (specially 0.2 mass parts), -2.5 mass parts of 1.0 mass parts of garlic are (specifically
For 1.5 mass parts), 0.3 mass parts of composite phosphate, -0.5 mass parts of 0.2 mass parts of xylose, 0.1 mass parts -0.5 of methionine
Mass parts, -0.5 mass parts of 0.1 mass parts of thiamine, -0.5 mass parts of 0.1 mass parts of glycine, 1.0 mass parts of seafood powder become
Property 2 mass parts of starch, 8 mass parts of potato starch, 0.2 mass parts of glutamine transaminage, 10 mass of textured soybean protein's (wet)
Part, 30 mass parts of ice.
5) the resulting fish-bone seafood sausage filling pickled of the step 4) is poured into collagen using high-speed kinking machine
In casing, the Weight control of sausage is in 20g-100g/ root, specially 50g/ root；
6) sausage filled is put on jiggering, is then pushed into Fumigator and carries out boiling, the parameter setting of Fumigator see the table below:
- 2 Fumigator setup parameter of table
| Serial number | Step | Set temperature | Time | Humidity |
| 1 | It is dry | 65℃ | 25min | 10% |
| 2 | Boiling | 90℃ | 35 min | 100% |
| 3 | Baking | 120℃ | 15min | 10% |
| 4 | Ventilation | 5min |
7) the seafood sausage after shortening strong black furnace is pushed into from Fumigator to cool down, make the central temperature of sausage be down to 10 DEG C with
Under.
8) by the sausage block pattern row pattern after above-mentioned cooling on the mesh belt of screw fast refreezer, fish-bone seafood sausage is subjected to speed
Freeze, instant freezer parameter is -40 DEG C -- 38 DEG C, quick-frozen time 30min-40min.
9) quick-frozen fish-bone seafood sausage is cased, 50, net weight 2.5kg, every case, enters -18 DEG C of freezers after joint sealing.
The flavor modulator approach of embodiment 2, spicy fish-bone seafood sausage
1), 2) the step of, is identical with example 1.
3) the resulting fish-bone mud of the step 2 and other auxiliary materials is added in minced fillet obtained by the step 1) by weight,
10-16h is pickled after stirring, the temperature between pickling is controlled at 0 DEG C -4 DEG C.The formula of the original flavor fish-bone seafood sausage is (to press fish
Meat raw material gross weight meter): -80 mass parts of 50 mass parts of minced fillet (specially 50 mass parts), -30 matter of 20 mass parts of shortening fish-bone mud
It measures part (specially 20 mass parts), -30 mass parts of 20 mass parts of fat pork (specially 20 mass parts), 5 mass parts -10 of squid fourth
Mass parts (specially 5 mass parts), -10 mass parts of 5 mass parts of peeled shrimp (specially 5 mass parts), -2.5 matter of 1.5 mass parts of salt
Part is measured, -3.5 mass parts of 1.5 mass parts of glucose (specially 2.0 mass parts), -1.0 mass parts of 0.2 mass parts of monosodium glutamate are (specifically
For 0.38 mass parts), 0.01 mass parts of the sapidity nucleotide disodium, -2.5 mass parts (specially 1.5 mass of 1.0 mass parts of garlic
Part), -0.4 mass parts (specially 0.2 mass parts) of white pepper powder (80 mesh) 0.2 mass parts, chilli powder (80 mesh) 0.5 mass parts -
1.5 mass parts (specially 0.7 mass parts), -0.5 mass parts (specially 0.3 mass parts) of zanthoxylum powder (80 mesh) 0.1 mass parts,
- 0.5 mass parts (specially 0.3 mass parts) of onion powder (80 mesh) 0.1 mass parts, 0.3 mass parts of composite phosphate, xylose 0.2
- 0.5 mass parts of mass parts, -0.5 mass parts of 0.1 mass parts of methionine, -0.5 mass parts of 0.1 mass parts of thiamine, glycine
- 0.5 mass parts of 0.1 mass parts, 1.0 mass parts of seafood powder, 2 mass parts of converted starch, 8 mass parts of potato starch, glutamine
0.2 mass parts of transaminase, 10 mass parts of textured soybean protein's (wet), 30 mass parts of ice.
4) the resulting fish-bone seafood sausage filling pickled of the step 3) is poured into collagen using high-speed kinking machine
In casing, the Weight control of sausage is in 20g-100g/ root, specially 50g/ root.
5) sausage filled is put on jiggering, is then pushed into Fumigator and carries out boiling, the parameter setting of Fumigator is shown in
Following table:
- 3 Fumigator setup parameter of table
| Serial number | Step | Set temperature | Time | Humidity |
| 1 | It is dry | 65℃ | 20min | 10% |
| 2 | Boiling | 90℃ | 35 min | 100% |
| 3 | Baking | 120℃ | 25min | 10% |
| 4 | Ventilation | 5min |
6), 7) 8) the step of with example 1.
Embodiment 3, the flavor modulator approach for roasting taste fish-bone seafood sausage
1), 2) the step of, is identical with example 1.
3) the resulting fish-bone mud of the step 2 and other auxiliary materials is added in minced fillet obtained by the step 1) by weight,
10-16h is pickled after stirring, the temperature between pickling is controlled at 0 DEG C -4 DEG C.The formula of the original flavor fish-bone seafood sausage is (to press fish
Meat raw material gross weight meter): -80 mass parts of 50 mass parts of minced fillet (specially 50 mass parts), -30 matter of 20 mass parts of shortening fish-bone mud
It measures part (specially 20 mass parts), -30 mass parts of 20 mass parts of fat pork (specially 20 mass parts), 5 mass parts -10 of squid fourth
Mass parts (specially 5 mass parts), -10 mass parts of 5 mass parts of peeled shrimp (specially 5 mass parts), -2.5 matter of 1.5 mass parts of salt
Part is measured, -3.5 mass parts of 1.5 mass parts of glucose (specially 2.0 mass parts), -1.0 mass parts of 0.2 mass parts of monosodium glutamate are (specifically
For 0.38 mass parts), 0.017 mass parts of the sapidity nucleotide disodium, -0.2 mass parts of 0.1 mass parts of white pepper powder are (specially
0.1 mass parts), -0.3 mass parts (specially 0.2 mass parts) of chilli powder (80 mesh) 0.1 mass parts, zanthoxylum powder (80 mesh) 0.1 matter
It measures -0.3 mass parts of part (specially 0.1 mass parts), -0.5 mass parts (specially 0.3 mass of onion powder (80 mesh) 0.1 mass parts
Part), -2.5 mass parts of 1.0 mass parts of garlic (specially 1.5 mass parts), ripe -0.8 mass parts of 0.3 mass parts of cumin particle are (specifically
For 0.5 mass parts), 0.3 mass of -0.2 mass parts of 0.05 mass parts of cumin essential oil (specially 0.1 mass parts) composite phosphate
Part, -0.5 mass parts of 0.2 mass parts of xylose, -0.5 mass parts of 0.1 mass parts of methionine, -0.5 quality of 0.1 mass parts of thiamine
Part, -0.5 mass parts of 0.1 mass parts of glycine, 1.0 mass parts of seafood powder, 2 mass parts of converted starch, 8 mass parts of potato starch,
0.2 mass parts of glutamine transaminage, 10 mass parts of textured soybean protein's (wet), 30 mass parts of ice.
4), 5), 6), 7), 8) the step of with example 2.
Above embodiment is can not to be interpreted as in order to illustrate embodiment disclosed by the invention to limit of the invention
System.In addition, in various modifications and invention listed herein method, composition variation, do not departing from the scope of the present invention
Be obvious for those skilled in the art under the premise of spirit.Although having combined of the invention a variety of specific
Preferred embodiment has carried out specific description to the present invention, it is to be understood that, the present invention should not be limited only to these specific embodiments.
In fact, various obviously modify as described above for those skilled in the art to obtain invention all should include
Within the scope of the invention.
Claims (5)
1. a kind of flavor modulator approach of fish-bone seafood sausage, which is characterized in that including following operation:
1) minced fillet is taken, it is spare；
2) it is rubbed after taking the trimmed cleaning of fish-bone, then frying, boiling, grinds, it is spare to obtain fish-bone mud；
3) minced fillet, fish-bone mud and auxiliary material are stirred, pickles 10-16h, 0-4 DEG C of temperature, obtains fish-bone seafood sausage filling；Wherein minced fillet,
The ratio of fish-bone mud and auxiliary material are as follows: minced fillet 50-80 mass parts, fish-bone mud 20-30 mass parts, auxiliary material seafood (squid fourth, scallop
Fourth, peeled shrimp etc.) 10-20 mass parts, fat pork 20-40 mass parts, salt 1.5-2.5 mass parts, glucose 1.5-3.5 mass
Part, monosodium glutamate 0.2-1.0 mass parts, spice 0.2-5.0 mass parts, composite phosphate 0.2-0.5 mass parts, flavour nucleotide two
Sodium 0.01-0.02 mass parts, glutamine transaminage 0.1-0.2 mass parts, xylose 0.2-0.5 mass parts, methionine or half Guang
Propylhomoserin 0.1-0.5 mass parts, thiamine 0.1-0.5 mass parts, glycine 0.1-0.5 mass parts, seafood powder 0.5-2.0 mass
Part, converted starch 0-10 mass parts, textured soybean protein's 0-10 mass parts, ice 20-50 mass parts；
4) the resulting fish-bone seafood sausage filling pickled of the step 3) is poured into Collagent casing for sausages or natural casing；So
After carry out boiling, the laggard scanning frequency of cooling down freeze to get.
2. the flavor modulator approach of fish-bone seafood sausage as described in claim 1, which is characterized in that the minced fillet includes silver carp
One of gruel, Tilapia, gadus gruel, leukorrhea minced fillet, Lizardfiss gruel are a variety of.
3. the flavor modulator approach of fish-bone seafood sausage as claimed in claim 1 or 2, which is characterized in that the stir-fry of step 2 fish-bone
Method processed is as follows: the vegetable oil of fish-bone quality 10%-30% being added in frying pan, when oil temperature rises to 200 DEG C -220 DEG C, is added and cuts
Then fish-bone is added in green onion, ginger and garlic, fry to fish-bone steam hair shaft, be slightly in coke yellow.
4. the flavor modulator approach of fish-bone seafood sausage as claimed in claim 1 or 3, which is characterized in that the steaming of step 2 fish-bone
It is as follows to boil method: fish-bone and water are added in reaction kettle 1:1 in mass ratio, and temperature control is at 100 DEG C -126 DEG C, digestion time
120min-240min。
5. the flavor modulator approach of fish-bone seafood sausage as described in claim 1, which is characterized in that the auxiliary material seafood includes squid
One of fish fourth, scallop fourth, peeled shrimp are a variety of.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110179065A (en) * | 2019-07-16 | 2019-08-30 | 廖大哥(沈阳)食品有限公司 | A kind of sea cucumber body-building intestines of zero addition fat |
| CN111296823A (en) * | 2020-03-17 | 2020-06-19 | 渤海大学 | Food quality composite improver and application thereof in fish bone paste additive food |
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| CN101731572A (en) * | 2009-12-28 | 2010-06-16 | 泰祥集团技术开发有限公司 | Onion and fishbone tartar sauce and preparation method thereof |
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| CN105533498A (en) * | 2016-01-08 | 2016-05-04 | 大连民族大学 | Seafood sausage rich in fish scale collagen protein and preparation method thereof |
| CN106174148A (en) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | A kind of seafood fishbone powder coordinates surimi product and preparation method |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
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| CN101731572A (en) * | 2009-12-28 | 2010-06-16 | 泰祥集团技术开发有限公司 | Onion and fishbone tartar sauce and preparation method thereof |
| CN105011221A (en) * | 2015-04-30 | 2015-11-04 | 渤海大学 | Canned sweet sour fragrant crisp fish bones and making method thereof |
| CN105533498A (en) * | 2016-01-08 | 2016-05-04 | 大连民族大学 | Seafood sausage rich in fish scale collagen protein and preparation method thereof |
| CN106174148A (en) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | A kind of seafood fishbone powder coordinates surimi product and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110179065A (en) * | 2019-07-16 | 2019-08-30 | 廖大哥(沈阳)食品有限公司 | A kind of sea cucumber body-building intestines of zero addition fat |
| CN111296823A (en) * | 2020-03-17 | 2020-06-19 | 渤海大学 | Food quality composite improver and application thereof in fish bone paste additive food |
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