CN1452907A - 一种带有成块鱼肉的鱼肉火腿肠及其制备方法 - Google Patents

一种带有成块鱼肉的鱼肉火腿肠及其制备方法 Download PDF

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CN1452907A
CN1452907A CN02117274A CN02117274A CN1452907A CN 1452907 A CN1452907 A CN 1452907A CN 02117274 A CN02117274 A CN 02117274A CN 02117274 A CN02117274 A CN 02117274A CN 1452907 A CN1452907 A CN 1452907A
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fish
flesh
ham sausage
cubes
meat
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CN02117274A
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CN1224348C (zh
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王山
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王山
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages

Abstract

本发明涉及一种带有成块鱼肉的鱼肉火腿肠,对鱼先进行粗加工后将鱼腌制,然后将盐渍或腌制好的鱼肉置于阴凉通风处风干24小时或烘干并笼蒸,冷却后去除骨刺和杂物得到成型鱼肉。选用成型鱼肉20-90%,畜禽肉块或肉糜1-49%重量百分比的比例作为主料,按照常规的工艺方法来生产鱼肉火腿肠。本发明产品较好地克服了因为鱼肉纤维细,水份大而不易加工成型的缺点,在火腿肠中最大限度地保持鱼类原有的风味,比市场现有的以鱼糜和绞碎的小鱼为原料制成鱼肉火腿肠的鱼香味更浓郁,口感更好。使鱼肉火腿肠成为既好吃,又能看得见鱼肉的真正意义上的鱼肉火腿肠。

Description

一种带有成块鱼肉的鱼肉火腿肠及其制备方法
技术领域
本发明涉及一种以鱼肉作为主要原料生产的带有成块鱼肉的鱼肉火腿肠和此鱼肉火腿肠的制备方法。技术领域属于水产品处理。
背景技术
鱼是一种营养价值很高的水产品,是人们喜欢食用的水产品,传统的加工方法有腊制、熏制、制罐头等,或进行冷冻运输以满足无水产品地区人们的需要。近年来,用鱼肉生产香肠、火腿肠的技术得到了很大的发展,这在一定程度上满足了人们的需要,但是现有技术中鱼肉火腿肠都是采用将淀粉添加在鱼肉糜中,然后再以制火腿肠的常规工艺来生产鱼肉火腿肠,如中国专利CN1234990A中公开了一种鱼肉肠的制备方法,其中公开的技术方案虽然在一定程度上解决了淀粉带来的问题,但是鱼香味不明显,仍然无法摆脱口感干涩、弹性差、口味单一等问题,人们在咀嚼时仍无法感觉到鱼肉在火腿肠中的存在。
发明内容
本发明的一个目的是较好地克服了因为鱼肉纤维细,水份大而不易加工成型的缺点,同时应用的范围大,为水产品加工开辟了一条新途径。
本发明的另一个目的是在火腿肠中最大限度地保持鱼类原有的风味,比市场现有的以鱼糜和绞碎的小鱼为原料制成鱼肉火腿肠的鱼香味更浓郁,口感更好。使鱼肉火腿肠成为了既好吃,又能看得见鱼肉的真正意义上的鱼肉火腿肠。
为了实现上述的目的,本发明的技术方案如下:选用一定数量的鱼先进行粗加工,去头、去脏、去鳞;然后将鱼用适量的盐进行盐渍或用调味品腌制;将盐渍或腌制好的鱼肉置于阴凉通风处风干24小时或烘干;还包括腌制鱼肉所需的调味品,可包括酱油、五香粉、辣椒粉等。将风干或烘干后的鱼上笼蒸15-30分钟;待冷却后去除骨刺和杂物,某些皮质较粗的鱼类需要去皮;将获取的鱼肉做成所需的长0.2-5厘米,厚0.1-5厘米的块、条、片、颗粒等形状。
再按成型鱼肉20-90%,畜禽肉块或肉糜1-49%重量百分比的比例作为主料,并根据不同口味的需求添加作为辅料的调味品,添加的重量百分比为:淀粉1-10、精盐0.1-6,糖0.1-6、味精或鸡精0.1-5、白酒0.1-4,香料0.1-5、姜汁0.1-3。将上述原料混合均匀,灌装于畜肠衣或模拟肠衣,再按照现有的常规方法来生产火腿肠。
上述方案中的畜禽肉块或肉糜是指以现有工艺制成的猪、牛、羊、鸡等肉块或肉糜,现有火腿肠制作工艺,指配料、调味、熟制、灌装、杀菌等不同工艺。配料是指根据口味、营养、工艺、外观等要求向主料中添加任何细糜状可食物,包括调味料、添加剂、营养素等。
本发明的外观形状可多样,如块状、条状、棒状、片状。现有各种火腿、火腿肠状及其它几何形状。
本发明产品的有益效果如下:最大限度地保持了各种鱼类原有的风味,比市场现有的以鱼糜和绞碎的小鱼为原料制成的鱼肉火腿肠,鱼香味更浓郁,口感更好。使鱼肉火腿肠成为了既好吃,又能看得见鱼肉的真正意义上的火腿肠,填补了市场的空白。
较好地克服了因鱼肉纤维细,水份大而不易加工成型的缺憾,适用范围大,原料来源广,为水产品加工开辟了一条新途径。
将鱼类味道鲜美,营养价值高,和传统火腿肠易于保存、携带、食用方便、风味独特的优点有机地结合在一起,为社会提供了一种新的方便食品。而且因采用不同配方可具有的不同风味,又能满足消费者的不同需求。同时也解决部分消费者爱吃鱼,又不善烹调的难题。
具体实施方式
下面利用实施例对本发明作进一步说明:实施例1  鳕鱼火腿肠选取鳕鱼成型鱼肉10kg,猪肉糜5kg,淀粉1kg,精盐0.45kg,鸡精0.3kg,糖0.45kg,白酒0.45kg,姜汁0.03kg,香料水1kg。用搅拌机充分搅拌混合均匀,用灌肠机灌入畜肠衣或模拟肠衣(即胶原薄膜或聚偏二氯乙烯塑料薄膜)内,将两端结扎,密封,在不锈钢二熏釜中加热定型,在加压式高热水杀菌器中杀菌煮熟,经冷却沥干后即成本品。
实施例2  黄鱼火腿肠选取黄鱼成型鱼肉10kg,猪肉糜3kg,淀粉0.5kg,精盐0.35kg,鸡精0.2kg,糖0.3kg,白酒0.35kg,姜汁0.03kg,香料水1kg,海藻胶适量。用搅拌机充分搅拌混合均匀,用灌肠机灌入畜肠衣或模拟肠衣(即胶原薄膜或聚偏二氯乙烯塑料薄膜)内,将两端结扎,密封,在不锈钢二熏釜中加热定型,在加压式高热水杀菌器中杀菌煮熟,经冷却沥干后即成本品。

Claims (7)

1.一种带有成块鱼肉的鱼肉火腿肠,选用成型鱼肉、畜禽肉块或肉糜作为主料和选用调味品作为辅料制成,其特征在于选用成型鱼肉20-90%,畜禽肉块或肉糜1-49%比例(重量百分比)作为主料,其中成型鱼肉是对鱼先进行粗加工后将鱼腌制,然后将盐渍或腌制好的鱼肉置于阴凉通风处风干24小时或烘干并笼蒸15-30分钟,冷却后去除骨刺和杂物得到的。
2.如权利要求1所述的带有成块鱼肉的鱼肉火腿肠,其中鱼肉包括块、条、片、颗粒形状,其长度为0.2-5厘米,厚度为0.1-5厘米。
3.如权利要求1所述的带有成块鱼肉的鱼肉火腿肠,其中辅料的重量百分比为淀粉1-10、精盐0.1-6,糖0.1-6、味精或鸡精0.1-5、白酒0.1-4,香料0.1-5、姜汁0.1-3。
4.一种带有成块鱼肉的鱼肉火腿肠的制备方法,其特征在于:选用一定数量的鱼先进行粗加工,去头、去脏、去鳞,然后将鱼用适量的盐进行盐渍或用调味品腌制,将盐渍或腌制好的鱼肉置于阴凉通风处风干24小时或烘干,将风干或烘干后的鱼于笼蒸15-30分钟,待冷却后去除骨刺和杂物,将获取的鱼肉做成所需的长0.2-5厘米,厚0.1-5厘米的块、条、片、颗粒形状;再按成型鱼肉20-90%,畜禽肉块或肉糜1-49%的比例(重量百分比)作为主料,并根据不同口味的需求添加作为辅料的调味品,再利用常规方法生产火腿肠。
5.如权利要求4中所述的方法,其中辅料添加的重量百分比为:淀粉1-10、精盐0.1-6,糖0.1-6、味精或鸡精0.1-5、白酒0.1-4,香料0.1-5、姜汁0.1-3。
6.如权利要求4中所述的方法,其中还包括腌制鱼肉所需的调味品,可包括酱油、五香粉、辣椒粉。
7.权利要求1或4中所述的畜禽肉块或肉糜是指以现有工艺制成的猪、牛、羊、鸡肉块或肉糜。
CNB021172749A 2002-04-23 2002-04-23 一种带有成块鱼肉的鱼肉火腿肠及其制备方法 CN1224348C (zh)

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CNB021172749A CN1224348C (zh) 2002-04-23 2002-04-23 一种带有成块鱼肉的鱼肉火腿肠及其制备方法
AU2002335280A AU2002335280A1 (en) 2002-04-23 2002-09-03 Fish ham sausage with chunks of fish meat and preparation method
PCT/CN2002/000607 WO2003090562A1 (en) 2002-04-23 2002-09-03 Fish ham sausage with chunks of fish meat and preparation method
HK03108802A HK1056297A1 (en) 2002-04-23 2003-12-03 Fish ham sousage with chunks of fish meat and preparation method

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1299605C (zh) * 2004-07-21 2007-02-14 周斌 一种加工速食腊香禽肉制品的制作方法
CN101664206A (zh) * 2008-09-04 2010-03-10 王山 鱼肉的色拉米肠及其制备方法
CN102228266A (zh) * 2011-07-22 2011-11-02 成都希望食品有限公司 含肉丝的低温肉灌肠
CN101756285B (zh) * 2008-12-18 2012-10-03 青岛波尼亚食品有限公司 一种含火腿鱼糜香肠及其制备方法
CN106579052A (zh) * 2016-11-01 2017-04-26 宋天富 一种泥鳅火腿肠

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL160428D0 (en) * 2004-02-16 2004-07-25 Golden Silver Fish Ltd A process for producing sausage from fish

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1178395A1 (ru) * 1983-01-12 1985-09-15 Государственный проектно-конструкторский институт рыбопромыслового флота Способ производства ветчинно-колбасных изделий из тунца
CN1303626A (zh) * 1999-11-24 2001-07-18 谭忠华 鱼肉香肠

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1299605C (zh) * 2004-07-21 2007-02-14 周斌 一种加工速食腊香禽肉制品的制作方法
CN101664206A (zh) * 2008-09-04 2010-03-10 王山 鱼肉的色拉米肠及其制备方法
CN101664206B (zh) * 2008-09-04 2013-06-12 徐伟 鱼肉的色拉米肠及其制备方法
CN101756285B (zh) * 2008-12-18 2012-10-03 青岛波尼亚食品有限公司 一种含火腿鱼糜香肠及其制备方法
CN102228266A (zh) * 2011-07-22 2011-11-02 成都希望食品有限公司 含肉丝的低温肉灌肠
CN106579052A (zh) * 2016-11-01 2017-04-26 宋天富 一种泥鳅火腿肠

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CN1224348C (zh) 2005-10-26
HK1056297A1 (en) 2004-02-13
WO2003090562A1 (en) 2003-11-06

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CF01 Termination of patent right due to non-payment of annual fee