CN1235788A - Mashed fish ham and sausage with rich calcium and phosphorus contents - Google Patents
Mashed fish ham and sausage with rich calcium and phosphorus contents Download PDFInfo
- Publication number
- CN1235788A CN1235788A CN98109016A CN98109016A CN1235788A CN 1235788 A CN1235788 A CN 1235788A CN 98109016 A CN98109016 A CN 98109016A CN 98109016 A CN98109016 A CN 98109016A CN 1235788 A CN1235788 A CN 1235788A
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- fish
- sausage
- rotten
- ham
- phosphorus
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention features that mashed fish containing calcium and phosphorus is used as basic material to produce mashed fish ham and sausage. The present invention can meet the requirement of children in nutrients and utilize fish fully. The product is long in storage life, easy to eat, and rich in nutrients.
Description
The present invention relates to rotten ham of a kind of fish or the rotten sausage of fish.
Rotten ham of existing fish or the rotten sausage of fish are only chosen the flesh of fish and are the rotten raw material of fish, have abandoned calcium, abundant fish-bone, the fishbone of phosphorus content, and the people loses for causing calcium, phosphorus, does not meet the child nutrition requirement, and has reduced fish body utilization rate.
The purpose of this invention is to provide a kind of rotten ham of calcium phosphorus fish, sausage that can overcome above-mentioned prior art shortcoming.This ham or sausage are the rotten raw material of fish with whole fish body (or comprising the fish bony spur and the flesh of fish at least), and no calcium, phosphorus loss meet the child nutrition requirement, and improved fish body utilization rate.
The solution of the present invention is: with the rotten or indirect fish gruel of direct fish is base-material, carries out shortening processing through existing ham, sausage processing technology and gets final product.
Above-mentioned direct fish gruel is meant carries out the whole fish gruel of bursting, grinding and directly obtaining of beating to the tender type fish of spur such as juvenile fish, small fish; The fish gruel is meant that the thick type fishes of spur such as big fish, adult fish are carried out spur to be separated indirectly, produces bone meal earlier, mixes the fish gruel that obtains with the flesh of fish again; Existing ham, sausage processing technology are meant different process such as batching, seasoning, shortening, can (bowel lavage), sterilization.
In the scheme, the thick type fish of spur (big fish, adult fish) is before processing, should go bulk processing (scale, go the cheek, remove internal organ), and the tender type fish of spur (juvenile fish, small fish) can go bulk processing, thereby technology is simpler, fish body utilization rate higher (can reach 100%), in addition, fish is more little, fishy smell is more little.That shortening is meant is fried, traditional handicraft such as steam, boil, bake, smoke.Bowel lavage is meant with poultry casing or simulation casing (being collagen film or polyvinylidene chloride plastic film etc.) and carries out can.Preparing burden is meant according to requirements such as taste, nutrition, technologies, but adds any other thin rotten shape food in the fish gruel, comprises flavoring, additive, nutrient even poultry meat etc.Face shaping of the present invention can be various, as bulk, sheet, bar-shaped, existing poultry meat ham sausage shape, sausage-like etc.The bone meal reparation technology comprises grinding, enzymolysis, filtration, drying etc.
The invention will be further described below in conjunction with embodiment (the directly rotten sausage of the rotten plastic casing of fish calcium phosphorus fish):
Select an amount of body length to be no more than the small fish of 3cm; with mixing and kneading machine; colloid mill is beaten routed; fish gruel (directly fish gruel) is produced in grinding; again by certain prescription (rotten 80kg of direct fish; pork 8kg; leaf fat 6kg; starch 4.5kg; salt 1.8kg; curry powder 0.35kg; pepper powder 0.05kg; monosodium glutamate 0.01kg; corn flour 0.06kg) mixing and stirring; pour in the plastics polyvinylidene chloride film casing with sausage filler; use the becket aluminium wire with the ligation of casing two ends then; sealing; in the stainless steel double walled kettle, add thermal finalization; sterilization is boiled in the high hot water sterilizer of adding pressure type; drain through cooling and to be finished product, have storage tolerance; circulation is convenient; edible simple; characteristics such as nutritious.
Claims (2)
1, the rotten ham of a kind of calcium phosphorus fish, sausage is characterized in that with the rotten or indirect fish gruel of direct fish be that base-material is processed.
2, according to the rotten ham of the described calcium phosphorus of claim 1 fish, sausage, be characterised in that the tender type fish of spur that direct fish gruel is adopted can go bulk processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98109016A CN1235788A (en) | 1998-05-16 | 1998-05-16 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98109016A CN1235788A (en) | 1998-05-16 | 1998-05-16 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1235788A true CN1235788A (en) | 1999-11-24 |
Family
ID=5219833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98109016A Pending CN1235788A (en) | 1998-05-16 | 1998-05-16 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1235788A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012531A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham with shape meat of aquatic mollusc as material and preparation method |
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| WO2004016115A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic sausage containing fish |
| WO2004016114A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic ham or chinese ham containing fish |
| WO2004016113A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for producing pure aquatic ham or chinese ham |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN101601472B (en) * | 2009-07-06 | 2012-09-05 | 山东好当家海洋发展股份有限公司 | Production method for dietary fiber health-care fish sausage |
| CN101756285B (en) * | 2008-12-18 | 2012-10-03 | 青岛波尼亚食品有限公司 | Ham-containing minced fillet sausage and preparation method thereof |
-
1998
- 1998-05-16 CN CN98109016A patent/CN1235788A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012531A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham with shape meat of aquatic mollusc as material and preparation method |
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| WO2004016115A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic sausage containing fish |
| WO2004016114A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic ham or chinese ham containing fish |
| WO2004016113A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for producing pure aquatic ham or chinese ham |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN101756285B (en) * | 2008-12-18 | 2012-10-03 | 青岛波尼亚食品有限公司 | Ham-containing minced fillet sausage and preparation method thereof |
| CN101601472B (en) * | 2009-07-06 | 2012-09-05 | 山东好当家海洋发展股份有限公司 | Production method for dietary fiber health-care fish sausage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |