Fish meat sausage and production method thereof

A technology of fish sausage and fish meat, which is applied in the field of preparing new type of seaweed fish sausage, which can solve the problems of dry taste, poor elasticity, increase the content of fat and cholesterol in sausage, and achieve the effect of increasing sales and increasing the processing ratio

Inactive Publication Date: 2010-07-14
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this method is: the self-scent of aquatic organisms is not obvious, and still has the shortcoming of dry mouthfeel, poor elasticity, single taste, and people still can't feel the umami taste of aquatic animals when chewing, because added part liv

Method used

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  • Fish meat sausage and production method thereof
  • Fish meat sausage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Embodiment 1 A kind of seaweed fish sausage, select silver carp surimi 14kg, pork 2kg, cornstarch 2kg, seaweed pulp 5kg, salt 0.48kg, oil 1.2kg, rice wine 0.2kg, monosodium glutamate 0.1kg, egg white 0.4kg, onion ginger Juice 0.07kg.

[0021] A preparation method of seaweed fish sausage, the preparation process of seaweed fish sausage refers to figure 1 , including the following steps:

[0022] 1) Pretreatment of seaweed: Wash the seaweed with water to remove the salt and dirt on the surface, soak it in water to make it fully absorb water, take it out after about half an hour, then rinse the surface with clean water, and cut it into filaments put into a pulverizer and pulverize to obtain a coarse slurry containing seaweed fragments, and then carry out a pulverization and homogenization to obtain a seaweed slurry.

[0023] 2) Preparation of frozen surimi: the fresh silver carp was cut open, headed, and gutted to prevent the gallbladder from breaking; after washing, the...

Example Embodiment

[0025] Example 2 A seaweed fish sausage, the formula of which is (unit kg): 7 minced salmon, 8 minced sea pomfret, 1 corn starch, 1 tapioca starch, 2.5 pork, 5 seaweed pulp, 0.40 salt, 0.6 peanut oil, corn starch Oil 0.6, rice wine 0.1, monosodium glutamate 0.1, egg white 0.4, onion ginger juice 0.07;

Example Embodiment

[0026] Embodiment 3 A kind of seaweed fish sausage, its formula is (unit kg): grass carp surimi 6, carp surimi 4, yellow croaker surimi 3, corn starch 0.5, potato starch 1.5, pork 3, seaweed pulp 4, salt 0.4, Palm oil 1.2, rice wine 0.2, monosodium glutamate 0.1, egg white 0.4, onion ginger juice 0.07;

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PUM

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Abstract

The invention discloses a fish meat sausage. Minced fish meat and purple laver are adopted as main materials and added with flavoring, so that the sausage is produced, wherein the minced fish meat accounts for 13 to 15 parts by weight, and the purple laver accounts for 3 to 5 parts by weight. The invention also provides a production method for the purple laver-fish meat sausage. Since the purple laver-fish meat sausage product is the combination of animal food and vegetable food, the sausage not only can provide high-quality protein, but also contains various trace elements needed by the human body and seaweed polysaccharides with a health-caring function.

Description

technical field [0001] The invention relates to the field of aquatic product processing; furthermore, it relates to a production process of adding seaweed to minced fish to prepare a new type of seaweed fish sausage. Background technique [0002] Surimi products mainly include fish balls, fish sausages and fish noodles, etc., which are rich in high-quality protein and are all popular aquatic foods. But there are fewer types of products on the market. Existing fish sausages are mainly made of surimi, mixed with starch and poultry meat, and then the aquatic animal meat sausage is produced by the conventional process of sausage preparation. The defect of this method is: the self-scent of aquatic organisms is not obvious, and still has the shortcoming of dry mouthfeel, poor elasticity, single taste, and people still can't feel the umami taste of aquatic animals when chewing, because added part livestock and poultry simultaneously Meat increases the fat and cholesterol content ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/337A23L17/10A23L17/60
Inventor 施文正汪之和孙土根李杰朱孔辉
Owner SHANGHAI OCEAN UNIV
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