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

A technology of aquatic animals and production methods, which is applied in the field of fish sausage, can solve the problems of destroying minced fish, loss of shape of fish meat, and few types of products, etc., and achieve the effect of good elasticity

Inactive Publication Date: 2009-02-04
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 w...

Method used

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Examples

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Effect test

preparation example Construction

[0008] The preparation steps of the fish sausage of the present invention are:

[0009] (1) Wash the aquatic animals, remove their shells, internal organs and inedible parts, and make the obtained aquatic animal meat into blocks, flakes, and strips with a volume of 0.001 to 64 square centimeters or keep the original intact aquatic meat. Animal flesh form;

[0010] (2) Add 1 to 5 times the weight of clean water to the above aquatic animal meat, the clean water contains 0.5 to 3% of the weight of the clean water protease inhibitor, soak for 10 to 60 minutes and then rinse with clean water 2 to 5 times;

[0011] (3) Rolling the above-mentioned aquatic animal meat and its weight 10% to 200% immersion liquid, the rolling time is 10 to 120 minutes, and the rolling temperature is 0 to 10°C;

[0012] (4) The surimi weighing 10% to 10 times the weight of aquatic animal meat is chopped according to a conventional method, and auxiliary materials and 0.1 to 5% of the weight of fish intestine ...

Embodiment 1

[0016] Clean the tilapia, remove the viscera and bone spurs, and cut 100 kg of tilapia meat into blocks with a volume of 1 cubic centimeter. Add 300kg of clean water to the obtained fish pieces, the clean water containing 3kg of protease inhibitors, soak for 15 minutes, rinse with water 3 times; then, the above pieces of meat are rolled in 100kg of immersion solution containing 1kg of complex phosphate and 3kg of salt for 30 minutes , The tumbling temperature is 5℃. In addition, 100 kg of white meat fish surimi was chopped and mixed according to a conventional method, and 5 kg of salt, 0.2 kg of spices, 1 kg of cooking wine, 10 kg of starch and 0.1 kg of transglutaminase were added during the chopping process. The above-mentioned rolled tilapia meat and the chopped surimi are evenly mixed, poured into animal casings, and cooked with water to form the fish sausage of the present invention.

Embodiment 2

[0018] Wash the prawns, remove the heads and shells, add 100 kg of water to 50 kg of intact shrimp meat, the water contains 0.5 kg of protease inhibitors, soak for 15 minutes, rinse with water for 2 times; then put the above shrimp meat in 50 kg containing compound phosphoric acid Roll and knead in the immersion solution of 0.6kg of salt and 1kg of table salt for 30 minutes at a temperature of 5°C; also chop and mix 150kg of white meat surimi, add 5kg of salt, 0.5kg of spices, 1kg of cooking wine, 15kg of starch and transglutaminase 0.3kg; the above-mentioned rolled and kneaded shrimp meat and the chopped surimi are evenly mixed, poured into animal casings, smoked and then steamed to form the fish sausage of the present invention.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/317A23L17/10A23L13/60
Inventor 薛勇薛长湖李兆杰王玉明张莉莉
Owner OCEAN UNIV OF CHINA
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