Fish meat sausage containing aquatic animal of whole block and production method thereof

Abstract

A fish sausage with a whole piece of aquatic animal meat is characterized in that the fish sausage is prepared from minced fillet, a whole piece of aquatic animal meat, auxiliary materials and glutamine transaminage which respectively account for 5%-85%, 5%-85%, 0.1%-5% and 3%-30% of the total weight of the fish sausage. When in preparation, the obtained aquatic animal meat is made into dices, pieces, strips or kept to be a complete shape, and added with clear water with a protease inhibitor for soaking; after soaking, the aquatic animal meat is rinsed by the clear water, and then is rolled and kneaded together with a steeping liquor; then, the minced fillet is chopped and mixed, and added with the auxiliary material and the glutamine transaminage in the chopping and mixing course; the kneaded aquatic animal meat is mixed with the chopped and mixed minced fillet to obtain the mixture, and then the mixture is stuffed to a livestock sausage casing or a simulated sausage casing. The preparation method solves the problems that the minced fillet is separated from the whole piece of the aquatic animal meat, and the fish sausage has no elasticity.

Description

Technical field [0001] The invention relates to a fish sausage containing a whole piece of aquatic animal meat and a preparation method thereof. technical background [0002] At present, the patents CN1679412A, CN1475151A, CN1475154A, CN1475155A, CN1475156A, CN1475157A, and CN1471857A for fish sausages containing aquatic animal meat all combine the whole piece of aquatic animal meat with livestock meat or with cephalopod meat. [0003] Fish sausage is a favorite aquatic food, but there are few types of products on the market. The existing fish sausages are mainly processed with surimi as the main material and supplemented with starch, soy protein and other auxiliary materials. The fish has lost its original form. , So that consumers cannot see the original form of fish meat, which affects people’s recognition and consumption of fish sausages. Therefore, the market needs products with a whole piece of aquatic animal meat in fish sausages. However, if aquatic animal meat and surimi...

AI Technical Summary

Problems solved by technology

[0003] Fish sausage is a favorite aquatic food, but there are few types of products on the market. The existing fish sausage is mainly made of surimi, with starch, soybean protein and other auxiliary materials, and the fish loses its original shape. , making consumers unable to see the original form of fish meat, and affecting people's recognition and consumption of fish sausages, so the market needs products with a whole piece of aquatic animal meat in fish sausages

However, if the aquatic animal meat and surimi are simply mixed together and processed into fish sausages, the surimi and aquatic animal meat are easily separated due to the high water content of the whole piece of aquatic animal meat, and the protease contained in the aquatic animal meat will destroy the fish sausage. The gel formed by mince makes the fish sausage inelastic