CN1362040A - Fish sausage - Google Patents
Fish sausage Download PDFInfo
- Publication number
- CN1362040A CN1362040A CN01106410A CN01106410A CN1362040A CN 1362040 A CN1362040 A CN 1362040A CN 01106410 A CN01106410 A CN 01106410A CN 01106410 A CN01106410 A CN 01106410A CN 1362040 A CN1362040 A CN 1362040A
- Authority
- CN
- China
- Prior art keywords
- sausage
- fish
- starch
- lard
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
A sausage is made from bonefree fish meat, albumen, starch, frozen lard, food-grade salt and suitable amount of onion juice, ginger juice and antistaling agent according to the proportion and by using casing of pig or sheep to fill and pack with manual or casing machine. It is a sanitary and instant food with delicious flavour and plenty of nutrition, which is suitable for placing on the table of family or hotel dinner party.
Description
The present invention relates to the sausage that the stingless flesh of fish of a kind of usefulness is made, belong to food technology field.
The sausage that current batch production production and family record mostly is pork, beef, mutton and makes, and does not see the product of making sausage with the stingless flesh of fish; Like product technology report does not see that technical periodical publishes yet.The present invention is that a kind of new technology is created.
Purpose of the present invention, being to provide the stingless flesh of fish of a kind of usefulness is the sausage that main component is recorded, for field of food increases a kind.
Technical solution of the present invention is as follows: the stingless flesh of fish: fresh fish is decaptitated, bones, removes the peel, goes internal organ, deburring afterwash, rub with meat grinder, get 500 grams; Egg: get egg white 100 grams; Starch: with food flavoring kind of starch 150 grams, sweet potato powder, corn flour, beans powder, the most handy green starch; Freeze lard: the top grade white lard that refining is good, 75 grams; Refined salt: 10 grams; Green onion juice, ginger juice are an amount of; Antistaling agent is an amount of.After above each composition mixing and stirring, record into sausage with pig, sheep casing, but handwork, available sausage filler is recorded.
Benefit of the present invention is: delicious flavour, and nutritious, be suitable for family feast, hotel's dinner party is a kind of health, food easily.
Embodiment: (1) is stingless, and flesh of fish 400-600 gram (2) egg white 50-150 gram (3) starch 100-200 gram (4) freezes lard 50-100 gram (5) refined salt 10-15 gram.An amount of green onion juice, ginger juice, antistaling agent are recorded with the standard sausage filler, and the technology of recording must meet national technical standard and food hygiene approval standard; Above method can be made into product of the present invention.
Claims (1)
1. fish cake sausage relates to the stingless flesh of fish of a kind of usefulness, egg white, starch, freezes lard, compositions such as refined salt and an amount of green onion juice, ginger juice, antistaling agent, by a certain percentage after the mixing and stirring, and the sausage of recording with pig, sheep casing,
It is characterized in that: the quantity of each main component ratio is as follows,
(1) stingless flesh of fish 400-600
(2) egg white 50-150
(3) starch 100-200
(4) freeze lard 50-100
(5) refined salt 10-15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01106410A CN1362040A (en) | 2001-01-01 | 2001-01-01 | Fish sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01106410A CN1362040A (en) | 2001-01-01 | 2001-01-01 | Fish sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1362040A true CN1362040A (en) | 2002-08-07 |
Family
ID=4655429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01106410A Pending CN1362040A (en) | 2001-01-01 | 2001-01-01 | Fish sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1362040A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN102362674A (en) * | 2011-10-31 | 2012-02-29 | 朱冬民 | Sausage and application of animal intestine grease layers for preparation of sausage |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN110810742A (en) * | 2019-09-11 | 2020-02-21 | 丽江三川实业集团有限公司 | Truffle sausage and preparation method thereof |
-
2001
- 2001-01-01 CN CN01106410A patent/CN1362040A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN102362674A (en) * | 2011-10-31 | 2012-02-29 | 朱冬民 | Sausage and application of animal intestine grease layers for preparation of sausage |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN110810742A (en) * | 2019-09-11 | 2020-02-21 | 丽江三川实业集团有限公司 | Truffle sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613595B (en) | Composite plant and animal canning method | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| RU2333679C1 (en) | Minced semi-cooked product based on poultry by-products for school-age children feeding and associated method | |
| CN101983587A (en) | Snakehead fish sausage and preparation method thereof | |
| CN108813401A (en) | A kind of Sandwich sausage and its processing method | |
| CN103284177A (en) | Method for manufacturing composite nutrient pig blood bean curd | |
| KR20150015669A (en) | The well being beef intestines and manufacturing method thereof | |
| RU2366307C2 (en) | Production method of instant preserved product "mixed meat solyanka" | |
| CN1362040A (en) | Fish sausage | |
| CN101317673B (en) | Quick-freezing laver sardine steak food and preparation thereof | |
| JP5612374B2 (en) | Processed meat from chicken | |
| CN103859436A (en) | Sauce marinated product and preparation method thereof | |
| CN106858368B (en) | Hometown sausage and preparation method thereof | |
| CN109527417A (en) | A kind of Sausage made of meat jelly and preparation method thereof | |
| WO2007138907A1 (en) | Method of producing processed food material and the processed food material | |
| CN1289010C (en) | Nutritious bone mud vegetable meat pie and method for making it | |
| CN100333667C (en) | Flesh of fish sausage | |
| CN101697821A (en) | Fish cake sausage | |
| US5571545A (en) | Hamburger type food material and process of making it | |
| JP2021108549A (en) | Batter mix for fried food, fried food, and method for preparing the fried food | |
| KR100884686B1 (en) | Tuna steak | |
| JP2008142035A (en) | Method of manufacturing meat substitutional food raw material | |
| CN104719945A (en) | India local flavor curry red-sausage and processing technology thereof | |
| KR102477069B1 (en) | Preparing method of shrimp patty for hamburger containing high content of shrimp | |
| CN108208597A (en) | A kind of low fat ham and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |