Chinese air-dry fish fermented sausage and preparation method thereof

A technology for fish meat fermentation and sausage, which is applied in the field of food processing, can solve the problems of single nutrition and limited flavor of fermented sausage, and achieve the effects of improving product quality, improving quality, inhibiting growth and the production of toxins

Active Publication Date: 2010-06-23
青岛农博农食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional sausages are filled with sausage stuffing and left to dry outdoors for about two weeks to degrade the fat, protein, and carbohydrates in the meat under the action of microorganisms and enzymes to form the unique flavor of sausages. Traditional sausages are fermented by microorganisms It mainly comes from raw meat and microorganisms polluted in the environment and equipment. The fermented sausage formed in this way has relatively simple nutrition and limited flavor formation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] When preparing, take 100kg of fish, cut into cubes, then add 2.0kg of soybean protein, 3.0kg of salt, 20kg of white sugar, 2kg of glucose, 0.2kg of monosodium glutamate, 0.2kg of umami, 0.4kg of carrageenan, and 0.006kg of flavor and fragrance, mainly composed of 0.005kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.002kg of alkaline protease, 20kg of water, marinated for 24 hours, stirred with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. , cooled, packaged, and sterilized to obtain 64.2kg of finished product.

[0022] The preferred percentage of the formula of the above-mentioned Chinese-style air-dried fish meat fermented sausage is as follows: the weight percentage of fish mea...

Embodiment 2

[0024] When preparing, take 100kg fish, cut into cubes, then add 1.8kg of soybean protein, 2.8kg of salt, 18kg of white sugar, 1.8kg of glucose, 0.18kg of monosodium glutamate, 0.18kg of umami, 0.35kg of alginate, 0.006kg of flavor and fragrance, mainly 0.25kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.1kg of acid protease, 20kg of water, marinate for 24 hours, stir with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , Air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. , cooling, packing, and sterilizing to obtain a finished product.

[0025] The more preferred percentage of the formula of the above-mentioned Chinese-style air-dried fish meat fermented sausage is that the weight percentage of fish meat is 35-85%, the weight percentage of...

Embodiment 3

[0027] When preparing, take 100kg of fish, cut into cubes, then add 2.1kg of soybean protein, 2.9kg of salt, 22kg of white sugar, 2kg of glucose, 0.2kg of monosodium glutamate, 0.2kg of umami, 0.4kg of agar, and 0.006kg of flavor and fragrance, mainly composed of 1.2kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.3kg of neutral protease, 20kg of water, marinated for 24 hours, stirred with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , Air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. After air-drying, enter the smoker for 50 minutes at 84°C , cooling, packing, and sterilizing to obtain a finished product.

[0028] The microorganisms and protease added to the above-mentioned Chinese-style air-dried fish meat fermented sausage are used as...

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PUM

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Abstract

The invention provides a Chinese air-dry fish fermented sausage and a preparation method thereof. The Chinese air-dry fish fermented sausage comprises the following components in percentage by weight: 10 to 95 percent of fish, 0.1 to 18 percent of ferment agent, 1 to 25 percent of auxiliary flavouring, and the rest of water. The Chinese air-dry fish fermented sausage of the invention has special flavor. Mainly the enzymes generated by the metabolism of the histenzyme of the fish and the microorganism decompose carbohydrate, fat, protein and the like to form the flavor components. The substances have important effect on formation of the flavor, and particularly the fat and the protein provide precursor substances, i.e. non-esterified fatty acid and free amino acid, of mass flavor substrates. Moreover, the Maillard reaction, the non-enzyme reactions, such as fat oxidation and the like, and a plurality of flavouring substrates added manually also make an important contribution to the formation of the flavor of the fermented sausage.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Chinese-style air-dried fish meat fermented sausage and a preparation method thereof. Background technique [0002] Sausage is one of the traditional meat products in my country. Fermented sausage refers to the mixture of terrestrial animal meat, fat, salt, sugar, starter (inoculated or not) and spices, etc., which are poured into the casing, and made by microbial fermentation. Meat products with unique microbial characteristics and typical fermented aroma. Fermented meat products have the characteristics of rich nutrition, unique flavor and long shelf life. These three characteristics play a key role in the development of the fermented meat products market. The flavor of fermented sausage is a comprehensive feeling produced by the flavor substances in fermented sausage stimulating human taste and smell receptors, including acids, alkanes, alcohols, aldehydes, sulfur-c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 许加超赵向进戴爱国徐凤香
Owner 青岛农博农食品科技有限公司
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