Dietary fiber and fish sausage and production method thereof

A technology of dietary fiber and fish sausage, applied in food preparation, food science, application, etc., can solve the problems of not preventing constipation and intestinal diseases, single taste and flavor functions, etc.

Active Publication Date: 2010-06-30
青岛农博农食品科技有限公司
View PDF0 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste, flavor and function are single, and it does not have the functions of preventing constipation and intestinal diseases, removing heavy metals in the body, removing free radicals in the body, preventing cardiovascular diseases, diabetes, breast cancer, preventing gallstones, lowering blood pressure, and improving human immunity.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, during preparation, get yellow croaker flesh 100kg, 6kg dietary fiber, and described dietary fiber is bean dietary fiber. Put 2.6kg of salt into a chopping machine, chop and mix into surimi, then add 2.5kg of soybean protein, 4kg of white sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.3kg of carrageenan, and spices 0.006kg, 20kg of ice water and continue chopping and mixing for several minutes. During the chopping process, the temperature is required not to be higher than 10°C. After chopping, the filling is required to be uniform and viscous. Filling, heat processing, cooling packaging, secondary sterilization, gold pass Probing, the finished product is about 123.4kg

[0021] In this example, the weight percentage of dietary fiber is about 4.8%, the weight percentage of fish meat is about 81.0%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.

Embodiment 2

[0022] Embodiment 2, during preparation, get 100kg salmon meat, 5kg dietary fiber, described dietary fiber is seaweed dietary fiber, 2.55kg of salt, put into chopping machine, chop and mix into surimi, then add soybean protein 2.5kg, white 4kg of sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.5kg of carboxymethyl cellulose, 0.006kg of spices, 20kg of ice water and continue chopping for several minutes. During the chopping process, the temperature should not be higher than 10 ℃, after chopping and mixing, the filling is required to be uniform and viscous, filled, thermally processed, cooled and packaged, secondary sterilization, metal detection, and about 121kg of finished product is obtained.

[0023] In this example, the weight percentage of dietary fiber is about 4.13%, the weight percentage of fish meat is about 82.6%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.

Embodiment 3

[0024] Embodiment 3, during preparation, get mackerel meat 100kg, 5.8kg seaweed dietary fiber, 2.4kg of salt, put into chopping machine, chop and mix into surimi, then add starch 2.6kg, white granulated sugar 4.1kg, monosodium glutamate 0.28kg, 0.8kg of compound phosphate, 0.2kg of umami, 0.4kg of carrageenan, 0.006kg of spices, 21kg of ice water and continue chopping and mixing for several minutes. During the chopping process, the temperature should not be higher than 10°C. Viscous, filling, thermal processing, cooling packaging, secondary sterilization, metal detection, the finished product is about 123.5kg.

[0025] In this example, the weight percentage of dietary fiber is about 4.7%, the weight percentage of fish meat is about 81.0%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a dietary fiber and fish sausage and a production method thereof, which can fill the disadvantages of the conventional fish sausages in the current market. The invention adopts the technical scheme that the sausage comprises dietary fiber, fish and seasonings. The weight percentages of the dietary fiber, the fish and the seasonings are respectively 2-30%, 50-90% and 2-20%, and the rest is water. The sausage has the advantages of preventing constipation and bowel disease, removing heavy metals inside the body, removing free radicals, preventing cardiovascular disease, diabetes,and breast cancer, preventing and curing gallstones, lowering blood pressure and strengthening the human immune functions.

Description

technical field [0001] The invention relates to a food, in particular to a dietary fiber fish sausage and a preparation method thereof. Background technique [0002] The existing fish sausage is prepared by mixing fish meat, livestock and poultry meat and seasonings. The taste, flavor and function are single, and it does not have the functions of preventing constipation and intestinal diseases, removing heavy metals in the body, removing free radicals in the body, preventing cardiovascular diseases, diabetes, breast cancer, preventing gallstones, lowering blood pressure, and improving human immunity. Contents of the invention [0003] The invention provides a dietary fiber fish sausage and a preparation method, which can make up for the above-mentioned shortcomings in the existing fish sausage market. The dietary fiber fish sausage of the present invention contains dietary fiber, which can prevent constipation and intestinal diseases, remove heavy metals in the body, remo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L1/308A23L33/21
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap