CN112869053A - Fish meat flavor starch sausage and preparation method thereof - Google Patents
Fish meat flavor starch sausage and preparation method thereof Download PDFInfo
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- CN112869053A CN112869053A CN201911209626.2A CN201911209626A CN112869053A CN 112869053 A CN112869053 A CN 112869053A CN 201911209626 A CN201911209626 A CN 201911209626A CN 112869053 A CN112869053 A CN 112869053A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 39
- 229920002472 Starch Polymers 0.000 title claims abstract description 28
- 235000019698 starch Nutrition 0.000 title claims abstract description 28
- 239000008107 starch Substances 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 title claims description 13
- 235000019634 flavors Nutrition 0.000 title abstract description 5
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 229920000881 Modified starch Polymers 0.000 claims abstract description 9
- 239000004368 Modified starch Substances 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000019426 modified starch Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 235000018102 proteins Nutrition 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 229940005740 hexametaphosphate Drugs 0.000 claims abstract description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000004080 punching Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 5
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 5
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract 2
- 239000005457 ice water Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000017525 heat dissipation Effects 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 5
- 240000005636 Dryobalanops aromatica Species 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- -1 hexametaphosphate Chemical compound 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000723346 Cinnamomum camphora Species 0.000 abstract 1
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 229960000846 camphor Drugs 0.000 abstract 1
- 229930008380 camphor Natural products 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 229960000819 sodium nitrite Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 102100040396 Transcobalamin-1 Human genes 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000011888 snacks Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish-flavor starch sausage and a preparation method thereof. Raw materials required by the fish flavor starch sausage comprise pork lean, potato starch, mung bean starch, corn modified starch, soybean protein isolate R type, soybean tissue protein, salt, monosodium glutamate, white sugar, carrageenan, emulsified skin, edible bean powder, D-sodium erythorbate, tripolyphosphate, hexametaphosphate, sodium pyrophosphate, sodium nitrite, fish essence, camphor leaf, sodium nitrite and the like. The fish-flavor starch sausage is mainly prepared by a series of steps of processing raw materials, preparing raw and auxiliary materials, stirring, standing for pickling, punching, filling, stewing, heating for cooling, packaging and the like. The seasoning is applied to the processing of smoked and cooked sausage to prepare the leisure sausage product, so that the taste and flavor of the product can be enriched, and the nutritional value of the product can be further improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a fish meat flavor starch sausage and a preparation method thereof.
Background
The sausage is a snack which is popular among the public, and various types of sausages also appear in the market in order to meet different requirements of consumers. The starch sausage is a sausage taking edible starch as a main raw material, and has the main advantages of low price and numerous tastes of the starch sausages on the market.
Disclosure of Invention
The present invention aims to provide a fish-flavored starch sausage and a method for preparing the same, which respond to the above problems.
The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 30-60 parts of pork lean, 22-44 parts of emulsified skin, 31-62 parts of potato starch, 13-26 parts of mung bean starch, 22-44 parts of corn modified starch, 10-20 parts of soybean protein isolate R, 5-10 parts of soybean tissue protein, 2.5-5 parts of salt, 0.18-0.36 part of monosodium glutamate, 4.2-8.4 parts of white granulated sugar, 0.14-0.28 part of glucose, 0.35-0.7 part of carrageenan, 3-6 parts of edible soybean powder, 0.024-0.048 part of D-sodium erythorbate, 0.11-0.22 part of tripolyphosphate, 0.13-0.26 part of hexametaphosphate, 0.03-0.06 part of sodium pyrophosphate, 0.0045-0.009 part of sodium nitrite, 0.28-0.56 part of fish essence, 0.06-0.12 part of cinnamomum camphora leaves and 0.0025-0.005 part of sodium nitrite.
(1) Thawing pork, selecting, removing skin, blood stasis, hair, etc., and mincing into meat granule with meat mincer.
(2) Emulsifying the emulsified skin by adopting fresh pigskin, and chopping and mixing the emulsified skin at a high speed by a chopper mixer; the protein colloid is obtained by mixing 1 part of soybean protein isolate R type and 4 parts of ice water, chopping and cooling.
(3) The raw meat and the auxiliary materials are respectively quantified according to the proportion, the auxiliary materials and the ice water are uniformly mixed, and then the raw meat and the auxiliary material ice water are uniformly stirred.
(4) Pouring the uniformly mixed stuffing into a stirrer, sequentially pouring the corn modified starch, the potato starch, the mung bean starch and the ice water, covering a machine cover, vacuumizing, and stirring after meeting the requirement.
(5) The plastic casing is printed by an automatic code spraying machine, then is soaked in warm water, and then is sleeved on the filling pipe.
(6) And adjusting the filling speed of the filling machine to a low speed, adopting automatic punching for filling, and putting the filled sausage into warm water for cleaning the sausage body and the stuffing at two ends of the sausage body.
(7) And (4) putting the washed sausage body into a high-temperature jacketed kettle for cooking.
(8) And (4) placing the dried product into a heat dissipation chamber for heat dissipation, and packaging by using an automatic sealing machine after the dried product reaches the condition.
The invention has the beneficial effects that: the fishbone is rich in nutrition, and is developed and utilized, so that the added value of the fish can be improved, and the method is beneficial to building a resource-saving and environment-friendly society. The method not only solves the defects of the traditional frying, but also solves the problem that the side product of the silver carp in China cannot be effectively utilized.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1.
Comprises the following raw materials in parts by weight: 30 parts of pork lean, 22 parts of emulsified skin, 31 parts of potato starch, 13 parts of mung bean starch, 22 parts of corn modified starch, 10 parts of isolated soybean protein R, 5 parts of textured soybean protein, 2.5 parts of salt, 0.18 part of monosodium glutamate, 4.2 parts of white granulated sugar, 0.14 part of glucose, 0.35 part of carrageenan, 3 parts of edible soybean powder, 0.024 part of D-sodium erythorbate, 0.11 part of tripolyphosphate, 0.13 part of hexametaphosphate, 0.03 part of sodium pyrophosphate, 0.0045 part of sodium nitrite, 0.28 part of fish essence, 0.06 part of cinnamomum camphora leaf and 0.0025 part of sodium nitrite.
(1) 30 parts of pork lean meat is unfrozen and then selected, and substances such as skin, blood stasis, hair and the like are removed, and the pork is minced into meat particles by a meat grinder.
(2) Emulsifying the emulsified skin by adopting fresh pigskin, and chopping and mixing the emulsified skin at a high speed by a chopper mixer; the protein colloid is obtained by mixing 1 part of soybean protein isolate R type and 4 parts of ice water, chopping and cooling.
(3) The raw meat and the auxiliary materials are respectively quantified according to the proportion, the auxiliary materials and the ice water are uniformly mixed, and then the raw meat and the auxiliary material ice water are uniformly stirred.
(4) Pouring the uniformly mixed stuffing into a stirrer, sequentially pouring 31 parts of potato starch, 13 parts of mung bean starch, 22 parts of corn modified starch and ice water, covering a machine cover, vacuumizing, and stirring after meeting the requirement.
(5) The plastic casing is printed by an automatic code spraying machine, then is soaked in warm water, and then is sleeved on the filling pipe.
(6) And adjusting the filling speed of the filling machine to a low speed, adopting automatic punching for filling, and putting the filled sausage into warm water for cleaning the sausage body and the stuffing at two ends of the sausage body.
(7) And (4) putting the washed sausage body into a high-temperature jacketed kettle for cooking.
(8) And (4) placing the dried product into a heat dissipation chamber for heat dissipation, and packaging by using an automatic sealing machine after the dried product reaches the condition.
Example 2.
Comprises the following raw materials in parts by weight: 60 parts of pork lean, 44 parts of emulsified skin, 62 parts of potato starch, 26 parts of mung bean starch, 44 parts of corn modified starch, 20 parts of isolated soybean protein R, 10 parts of soybean tissue protein, 5 parts of salt, 0.36 part of monosodium glutamate, 8.4 parts of white granulated sugar, 0.28 part of glucose, 0.7 part of carrageenan, 6 parts of edible bean powder, 0.048 part of D-sodium erythorbate, 0.22 part of tripolyphosphate, 0.26 part of hexametaphosphate, 0.06 part of sodium pyrophosphate, 0.009 part of sodium nitrite, 0.56 part of fish essence, 0.12 part of cinnamomum camphora leaf and 0.005 part of sodium nitrite.
(1) Thawing 60 parts of lean pork, selecting, removing skin, blood stasis, hair and other substances, and mincing into meat particles by a meat mincer.
(2) Emulsifying the emulsified skin by adopting fresh pigskin, and chopping and mixing the emulsified skin at a high speed by a chopper mixer; the protein colloid is obtained by mixing 1 part of soybean protein isolate R type and 4 parts of ice water, chopping and cooling.
(3) The raw meat and the auxiliary materials are respectively quantified according to the proportion, the auxiliary materials and the ice water are uniformly mixed, and then the raw meat and the auxiliary material ice water are uniformly stirred.
(4) Pouring the uniformly mixed stuffing into a stirrer, sequentially pouring 62 parts of potato starch, 26 parts of mung bean starch, 44 parts of corn modified starch and ice water, covering a machine cover, vacuumizing, and stirring after meeting the requirement.
(5) The plastic casing is printed by an automatic code spraying machine, then is soaked in warm water, and then is sleeved on the filling pipe.
(6) And adjusting the filling speed of the filling machine to a low speed, adopting automatic punching for filling, and putting the filled sausage into warm water for cleaning the sausage body and the stuffing at two ends of the sausage body.
(7) And (4) putting the washed sausage body into a high-temperature jacketed kettle for cooking.
(8) And (4) placing the dried product into a heat dissipation chamber for heat dissipation, and packaging by using an automatic sealing machine after the dried product reaches the condition.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (9)
1. The fish-flavor starch sausage is characterized by comprising the following raw materials in parts by weight: 30-60 parts of pork lean, 22-44 parts of emulsified skin, 31-62 parts of potato starch, 13-26 parts of mung bean starch, 22-44 parts of corn modified starch, 10-20 parts of soybean protein isolate R, 5-10 parts of soybean tissue protein, 2.5-5 parts of salt, 0.18-0.36 part of monosodium glutamate, 4.2-8.4 parts of white granulated sugar, 0.14-0.28 part of glucose, 0.35-0.7 part of carrageenan, 3-6 parts of edible soybean powder, 0.024-0.048 part of D-sodium erythorbate, 0.11-0.22 part of tripolyphosphate, 0.13-0.26 part of hexametaphosphate, 0.03-0.06 part of sodium pyrophosphate, 0.0045-0.009 part of sodium nitrite, 0.28-0.56 part of fish essence, 0.06-0.12 part of cinnamomum camphora leaves and 0.0025-0.005 part of sodium nitrite.
2. The fish-flavored starch sausage of claim 1, which is prepared by the steps of,
(1) thawing pork lean meat, selecting, removing skin, blood stasis, hair and other substances, and mincing into meat particles by a meat mincer;
(2) emulsifying the emulsified skin by adopting fresh pigskin, and chopping and mixing the emulsified skin at a high speed by a chopper mixer; the protein colloid is obtained by mixing 1 part of soybean protein isolate R type and 4 parts of ice water, chopping and cooling;
(3) respectively quantifying the raw meat and the auxiliary materials according to the proportion, uniformly mixing the auxiliary materials with ice water, and uniformly stirring the raw meat and the auxiliary material ice water;
(4) pouring the uniformly mixed stuffing into a stirrer, sequentially pouring the corn modified starch, the potato starch, the mung bean starch and the ice water, covering a machine cover, vacuumizing, and stirring after meeting the requirement;
(5) printing a code on the plastic casing by using an automatic code printer, soaking the plastic casing by using warm water, and sleeving the casing on a filling tube;
(6) adjusting the filling speed of a filling machine to a low speed, adopting automatic punching for filling, and putting the filled sausage into warm water for cleaning the sausage body and fillings at two ends of the sausage;
(7) placing the washed sausage body in a high-temperature jacketed kettle for cooking;
(8) and (4) placing the dried product into a heat dissipation chamber for heat dissipation, and packaging by using an automatic sealing machine after the dried product reaches the condition.
3. The fish-flavored starch sausage and the preparation method thereof according to claim 1, wherein the pork lean meat is minced into meat particles by a meat grinder equipped with a 6mm orifice plate.
4. The fish-flavor starch sausage and the preparation method thereof according to claim 1, wherein the temperature of the raw and auxiliary materials is 0-6 ℃ in the preparation process of the raw and auxiliary materials.
5. The fish-flavor starch sausage and the preparation method thereof according to claim 1, wherein the vacuum degree is required to be-0.08 MPa, the stirring time is 30min, and the stuffing discharging temperature is less than or equal to 12 ℃.
6. The fish-flavor starch sausage and the preparation method thereof according to claim 1, wherein the discharged stuffing is statically pickled for 10-12 hours in a pickling chamber.
7. The fish starch sausage and the preparation method thereof according to claim 1, wherein the plastic casing is soaked in warm water at 30-40 ℃ for 20-35 min for use.
8. The fish-flavor starch sausage and the preparation method thereof according to claim 1, wherein the filling amount is (90-94) g/section, and the length is 12 ± 0.5 cm.
9. The fish-flavored starch sausage and the preparation method thereof according to claim 1, wherein the cooking temperature is maintained at 84 ℃ for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911209626.2A CN112869053A (en) | 2019-12-01 | 2019-12-01 | Fish meat flavor starch sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911209626.2A CN112869053A (en) | 2019-12-01 | 2019-12-01 | Fish meat flavor starch sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112869053A true CN112869053A (en) | 2021-06-01 |
Family
ID=76039411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911209626.2A Withdrawn CN112869053A (en) | 2019-12-01 | 2019-12-01 | Fish meat flavor starch sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112869053A (en) |
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2019
- 2019-12-01 CN CN201911209626.2A patent/CN112869053A/en not_active Withdrawn
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Application publication date: 20210601 |