The invention discloses a preparation method of fish meat sausages delicious in
flavor, good in gel coagulation properties and high in elasticity. The preparation method comprises the following steps of weighing the following
raw material components of surimi, pig fat meat, water, table salt,
monosodium glutamate, white granulated
sugar, ginger
powder,
garlic powder, five spice
powder,
sodium nitrite, chicken meat essence, a fishbone extract, a
licorice root extract, tea polyphenols and pig blood
protein powder; mixing the surimi with the pig fat meat so as to obtain mixed
meat paste; adding water, performing low-speed chopping, then adding the ginger powder, the
garlic powder, the five spice powder and the
nitrite, and performing high-speeding chopping so as to obtain emulsified
meat paste; adding the fishbone extract and the pig blood
protein powder to the emulsified
meat paste, performing a stirring reaction, and then performing standing treatment so as to obtain reaction meat paste; and mixing the reaction meat paste with the table salt, the
monosodium glutamate, the white granulated
sugar, the chicken meat essence, the
licorice root extract and the tea polyphenols to obtain
seasoning meat paste, using small intestines or
duodenum of animals as sausage casings, using the
seasoning meat paste as fillings, and performing filling so as to obtain the fish meat sausages. The fish meat sausages prepared by the preparation method disclosed by the invention have the characteristics of being good in elasticity, good in
chewiness, safe and reliable, free from health hidden danger and delicious in taste.