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Production method for dietary fiber health-care fish sausage

A technology of dietary fiber and production method, which is applied in the field of production of dietary fiber health-care fish sausage, can solve problems such as fish sausage products that have never been seen before, and achieve the effects of regulating serum cholesterol, preventing diabetes and obesity, and reasonable process

Inactive Publication Date: 2009-12-16
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the preparation of fish sausage products with health functions by using fish meat, dietary fiber, oligosaccharides, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention discloses a production method of fiber dietary health fish sausage with mackerel as raw material.

[0019] a. Raw material selection and processing Choose fresh mackerel, clean the fish body, remove fish scales, remove the head and tail, remove the internal organs, wash it repeatedly with circulating water, remove dirty blood, fish scales and sundries, use a meat harvester to harvest meat, and then The fish meat is minced twice with a meat grinder, weighed 50Kg, and set aside;

[0020] b. Marinate the minced fish by adding 1Kg of salt, 5g of sodium nitrite, 15g of sodium pyrophosphate, 52.5g of sodium tripolyphosphate, and 7.5g of sodium hexametaphosphate, and mix evenly. Marinate for 8-12 hours;

[0021] c. Blending and blending Send the marinated fish meat to the crushing machine, add seasonings and auxiliary materials together, and grind for 20 minutes. During the crushing process, add ice water or crushed ice continuously to make The surimi is sauce-...

Embodiment 2

[0025] A kind of production method of fiber dietary health fish sausage with Spanish mackerel as main ingredient

[0026] a. Raw material selection and processing Choose frozen Spanish mackerel. After thawing, wash the fish body, remove fish scales, remove the head, tail and viscera, wash it repeatedly with circulating water, remove dirty blood, fish scales and sundries, and use the meat harvester to harvest Meat, then the fish is ground twice with a meat grinder, weighed 100Kg, and set aside;

[0027] b. Marinating Add 2.5Kg of salt, 15g of sodium nitrite, 40g of sodium pyrophosphate, 140g of sodium tripolyphosphate, and 20g of sodium hexametaphosphate to the minced fish and mix them evenly. 8 to 12 hours;

[0028] c. Beating and seasoning Put the marinated fish into the grinding machine, add seasonings and auxiliary materials together, and grind for 30 minutes. During the grinding process, add water or crushed ice continuously to make the fish The mince is sauce-like and s...

Embodiment 3

[0032] A kind of production method of fiber dietary health fish sausage with yellow croaker as main ingredient

[0033] a. Raw material selection and processing Choose fresh yellow croaker, clean the fish body, remove fish scales, remove head and tail, remove internal organs, clean repeatedly with circulating water, remove dirty blood, fish scales and sundries, use meat harvester to harvest meat, and then Grind the fish twice with a meat grinder, weigh 200Kg, and set aside;

[0034] b. Marinating Add 5Kg of salt, 30g of sodium nitrite, 80g of sodium pyrophosphate, 280g of sodium tripolyphosphate, and 40g of sodium hexametaphosphate to the minced fish, mix well, and marinate for 8 ~12 hours;

[0035] c. Blending and seasoning Put the marinated fish into the crushing machine, add the seasoning and auxiliary materials together, and blend for 25 minutes. During the blending process, add water or crushed ice continuously to make the minced fish appear Sauce-like, sticky; seasonings...

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PUM

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Abstract

The invention relates to a production method for dietary fiber health-care fish sausage, comprising the following steps: common Japanese mackerel or spanish mackerel or yellow croaker is selected as raw material; after fish scales, heads, tails and internal organs are removed, the fish bodies are cleaned, fish is fetched and then is chopped and mixed, and 20g-30g of salt, 0.05g-0.15g of sodium nitrite and 1.5g-2.5g of complex phosphate are added in every 1kg of fish in order to pickle the fish; then 1.5g-2.5g of gourmet powder, 5g-10g of yellow wine, 0.2g-0.3g of sodium erythorbate, 1g-2g of pepper, 0.2g-0.4g of garlic powder, 0.6g-0.8g of shallot powder, 0.2g-0.4g of ginger powder, 3g-5g of meat essence, 4g-6g of carrageenan, 30g-40g of isomalto oligosacharide or / and fructo-oligosaccharide, 10g-20g of soybean protein, 34g-40g of starch and 40g-60g of soybean dietary fiber as accessories are added into every 1kg of fish; then the fish is filled, shaped, packaged and sterilized after low-temperature kneading, thus, the fish sausage is produced. The fish sausage is rich in nutrition, fresh, fragrant and delicious and has the functions of relieving constipation and loosening bowel, reducing blood pressure, regulating blood sugar level, preventing and curing diabetes, preventing obesity, reducing weight and the like. The invention has advanced process, reasonable working procedure and feasible operation and is suitable for industrialized production.

Description

technical field [0001] The invention relates to an aquatic food product, in particular to a method for making dietary fiber health-care fish sausage. Background technique [0002] Because fish is rich in nutrition, delicious to eat, and has strong health care functions for the human body, it is generally loved by people. In recent years, sausages made of fish meat have gradually appeared on the market, meeting people's needs to a certain extent. Simultaneously, the production technology of fish sausage is also taught in many open documents. For example, CN1303626A Chinese invention patent application published on July 18, 2001 discloses a "fish sausage", which includes: 20-80% fish, 1-20% eggs, 1-20% poultry meat , animal blood 1-5%, it also adds some condiments and appropriate amount of starch. As another example, CN100455212C Chinese Invention Patent Specification issued on January 28, 2009, discloses "a method for making fish meat fermented sausage by using microbial m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/307A23L1/308A23L1/305A23L1/302A23L1/326A23L33/125A23L33/185A23L33/21
Inventor 王小军刘昌衡唐聚德袁文鹏孟秀梅夏雪奎张绵松胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
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