CN1297704A - Fish sausage - Google Patents
Fish sausage Download PDFInfo
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- CN1297704A CN1297704A CN99120095A CN99120095A CN1297704A CN 1297704 A CN1297704 A CN 1297704A CN 99120095 A CN99120095 A CN 99120095A CN 99120095 A CN99120095 A CN 99120095A CN 1297704 A CN1297704 A CN 1297704A
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Abstract
Fish sausage as one kind of fish product is produced with fish as main component, as well as starch, egg white, gourmet powder, ginger juice, scallion juice, salt, cooked lard and water and through fish cutting and crushing, mixing, vacuum packing, steam or microwave heating, gamma ray disinfection and other technological processes. It is one cooked food with rich nutrients and good taste.
Description
Fish sausage relates to a kind of fish and is shaped, heats the preservation technical field of manufactured goods.
According to the nutrition analysis, the protein content of fish food is 12-26%, is higher than egg milk by nearly fowl poultry, and contains necessary 11 seed amino acids of human body.Secondly, because the muscle fibre of fish is short, contact is loosened between myosin and the flesh oar albumen, and water content is big, and wherein 60-90% is a free water, also contains a spot of crystallization water, so, fine and tender taste, tasty mouthfeel easily is an absorption of human body, digestibility can reach 87-98%.Moreover, containing a large amount of unrighted acids in connective tissue of fish and the cartilaginous tissue again, the absorption by human body rate can reach 95%.At last, fish also contain multivitamin, as A, B, D, E etc.In addition, flesh of fish nature and flavor are sweet flat, also have the effect of tonifying spleen benefit stomach.So fish have higher edibility, be subjected to the numerous common people's welcome deeply, among the people be major ingredient with the fish, be equipped with other auxiliary material again, make fish ball, breaded fish stick and so on prepared food, become the important goods on the market.Therefore, this respect research and development work has caused the expert's of relevant department concern.The applicant once retrieved patent documentation, as " fresh freshwater fish cake and manufacture method " (application number: 97109187.0, publication number: 1207260A, open day: 990210) it was the prior art file more approaching with the present invention, and major ingredient and the auxiliary material of forming this breaded fish stick have: fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, refined salt, natural flavor, paddy ammonium acid sodium, D-sorbite, vegetable protein.Make breaded fish stick through boiling, sterilization, one-tenth piece.It is of high nutritive value: the quality exquisiteness, and mouthfeel is sliding tender; Instant; Shelf-life can reach 4 months; Be suitable for old and young edible.
The objective of the invention is: the breaded fish stick of selling in the existing market and relate to and the basis of the technical scheme revealed to the open file of this technical field on, design have different former, auxiliary material components, different process, has the nutritive value height to produce, best in quality, handsome in appearance, mouthfeel is suitable, instant, the fish sausage of long fresh-keeping period.
It is as follows that this invents concrete technical scheme required for protection:
The composition weight portion proportioning of the raw material of fish sausage, auxiliary material is:
Clear 20 weight portions of the smart flesh of fish 100 weight portion starch, 20 weight portion eggs
Monosodium glutamate 1 weight portion lard stearin 10 weight portion ginger juices 1 weight portion
Green onion juice 1 weight portion refined salt 2 weight parts waters 6 weight portions
Fish sausage is according to producing with process down:
(1) get the smart flesh of fish 100 weight, starch 20 weight portions, clear 20 weight portions of egg, monosodium glutamate 1 weight portion, lard stearin 10 weight portions, ginger juice 1 weight portion, green onion juice 1 weight portion, refined salt 2 weight portions, water 6 weight portions, standby.
(2) the essence flesh of fish is cut apart.
(3) flesh of fish of the essence after cutting apart is pulverized, Cheng Mozhuan, and fineness was greater than 30 days.
(4) after the pulverizing, stirred 30 minutes.
(5) simultaneously that egg is clear, starch, monosodium glutamate, lard stearin, ginger juice, green onion juice join in the smart fish material, stir again.
(6) add refined salt again, stir again.
(7) stir after disinfection by ultraviolet light.
(8) carry out vacuum packaging, moulding.
(9) made Steam Heating 12 minutes, or heated 8 minutes with micro-wave oven.
(10) carry out external packing.
(11) γ sterilization, finished product.
According to above-mentioned process, can draw out the technological process of production figure of fish sausage, as shown in drawings.
The applicant thinks and produces according to above-mentioned weight portion preparation raw material, auxiliary material and process, realizes best mode of the present invention exactly.
In addition, as follows to this technological process supplementary notes: 1. as per hour to produce 200 kilograms fish sausage is example, then can adopt QIACS-400-II type pulverizer, and fineness is greater than 30 orders.Requiring the capacity of mixer is more than the 500Kg, and vacuum machine packing machine Packing Unit hourly is 1000kg.Require all devices to make by stainless steel, adopt the ultraviolet sterilizing methods, equipment is general.2. the smart flesh of fish is divided into the bar dress.3. stir after adding multiple auxiliary materials such as egg is clear earlier, add refined salt thereafter, stir again.Should be through the material fineness of pulverizing, stir greater than 30 orders.4. when making Steam Heating, under the temperature of steam is 110-120 ℃, the condition of 0.2-0.25Mpa pressure, heated 15 minutes, or with micro-wave oven heating 5 minutes.5. ginger juice is to be the inspissated juice of 1 to 1 weight portion preparation by ginger and water; Green onion juice is to be the inspissated juice of 1 to 1 weight portion preparation by green onion and water.6. after the γ sterilization.
The production process of fish sausage and finished product index thereof are pressed national food hygienic standard GB2736-81 and are carried out.
This finished product can be by 50 grams, 100 grams, 200 grams, 500 grams, 1000 gram net weight packings.That its shape can be is cylindrical, rectangle etc.
Compare with background technology, the present invention has following beneficial effect: (1) because adopt Steam Heating or Microwave-oven-heating and the last technology that adds refined salt; It is of high nutritive value, delicious flavour, meat are tender, for not The wholefood that contains any anticorrisive agent. (2) long fresh-keeping period. (3) have the Different Weight specification, carry, Instant. (4) packing of difformity, pattern, color, increased the aesthetic feeling of product. The applicant recognizes For, according to the product that present design is produced, its gross profit can reach 50%; Also do not sell in the market Therefore this series products, has DEVELOPMENT PROSPECT very much.
Claims (1)
- A kind of fish sausage, it is made up of the essence flesh of fish, refined salt, water, it is characterized in that:A. the composition weight portion proportioning by following raw material and auxiliary material is:Clear 20 weight portions of the smart flesh of fish 100 weight portion starch, 20 weight portion eggsMonosodium glutamate 1 weight portion lard stearin 10 weight portion ginger juices 1 weight portionGreen onion juice 1 weight portion refined salt 2 weight parts waters 6 weight portionsB. produce according to following process:(1) get the smart flesh of fish 100 weight portions, starch 20 weight portions, clear 20 weight portions of egg, monosodium glutamate 1 weight portion, lard stearin 10 weight portions, ginger juice 1 weight portion, green onion juice 1 weight portion, refined salt 2 weight portions, water 6 weight portions, standby;(2) the essence flesh of fish is cut apart;(3) flesh of fish of the essence after cutting apart is pulverized, Cheng Mozhuan, and fineness is greater than 30 orders;(4) after the pulverizing, stirred 30 minutes:(5) simultaneously that egg is clear, starch, monosodium glutamate, lard stearin, ginger juice, green onion juice add in the smart fish material, stir again;(6) add refined salt, stir again;(7) stir after disinfection by ultraviolet light;(8) carry out vacuum packaging, be shaped;(9) made Steam Heating 12 minutes, or heated 8 minutes with micro-wave oven:(10) carry out external packing;(11) γ sterilization, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120095A CN1114364C (en) | 1999-12-02 | 1999-12-02 | Fish sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120095A CN1114364C (en) | 1999-12-02 | 1999-12-02 | Fish sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1297704A true CN1297704A (en) | 2001-06-06 |
| CN1114364C CN1114364C (en) | 2003-07-16 |
Family
ID=5281363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99120095A Expired - Fee Related CN1114364C (en) | 1999-12-02 | 1999-12-02 | Fish sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1114364C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333667C (en) * | 2004-09-10 | 2007-08-29 | 欧阳旭 | Flesh of fish sausage |
| CN102362674A (en) * | 2011-10-31 | 2012-02-29 | 朱冬民 | Sausage and application of animal intestine grease layers for preparation of sausage |
| CN105142412A (en) * | 2013-04-23 | 2015-12-09 | 维斯科蒂派克比利时公司 | Artificial food casing, method for removing and method for manufacturing thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062723C (en) * | 1997-07-31 | 2001-03-07 | 荆州市荆南食品有限责任公司 | Fresh freshwater fish cake and producing process thereof |
| CN1071556C (en) * | 1999-02-04 | 2001-09-26 | 熊秀峰 | Breaded fish stick product with chicken extract |
-
1999
- 1999-12-02 CN CN99120095A patent/CN1114364C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333667C (en) * | 2004-09-10 | 2007-08-29 | 欧阳旭 | Flesh of fish sausage |
| CN102362674A (en) * | 2011-10-31 | 2012-02-29 | 朱冬民 | Sausage and application of animal intestine grease layers for preparation of sausage |
| CN105142412A (en) * | 2013-04-23 | 2015-12-09 | 维斯科蒂派克比利时公司 | Artificial food casing, method for removing and method for manufacturing thereof |
| US9968103B2 (en) | 2013-04-23 | 2018-05-15 | Viskoteepak Belgium Nv | Artificial food casing, method for removing and method for manufacturing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1114364C (en) | 2003-07-16 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |