Flavored diced squid composite fish sausage and preparation method thereof

Abstract

The invention discloses a flavored diced squid composite fish sausage comprising a proper amount of chicken and diced squid flavored by perilla. The flavored diced squid composite fish sausage comprises the following components in percentage by mass: 50.0%-85.0% of surimi, 2.0%-15.0% of perilla juice, 5.0%-30.0% of diced squid and 5.0%-50.0% of chicken. The preparation method comprises the steps of pretreating the surimi, the chicken and fat lining; preparing the perilla juice; preparing the flavored diced squid; mincing by three stages; adding transglutaminase, perilla juice along with the seasoner to the minced materials, evenly mixing according to a recipe requirement, and clystering; and carrying out sterilization packaging. The invention has the advantages that due to adding the perilla to the fish, the fish sausage has unique fragrance of the perilla without odors, the purple of the perilla is coordinated with the purple of the squid, and bacteriostasis and antioxidation functions of the perilla reduce the preservation conditions of the fish sausage, thereby obviously prolonging the shelf life while ensuring the quality of the product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to surimi products and processing thereof, in particular to a diced squid compound fish meat sausage containing perilla seasoning and a preparation method thereof. Background technique: [0002] Surimi products have won the favor of more and more consumers due to their remarkable advantages such as rich nutrition, safety, no thorns, changeable shapes, and easy digestion and absorption by the human body. In recent years, the development and production of surimi and surimi series of foods has been further accelerated, and the processing of surimi products is developing in a diversified and new direction. Fish sausage is a new type of surimi enema product, but currently there are few types of fish sausages on the market. The existing ones use the traditional method of adding onion, ginger, and garlic to remove fishy smell, with surimi and pork as the main ingredients, adding a la...

AI Technical Summary

Problems solved by technology

[0004] Now researchers are trying to add shaped fish meat to the traditional fish sausage, but so far, the only process used is salting, and the taste is too simple

[0005] ①Patent Publication No. CN1475151A, Patent Publication No. CN1475150A, Patent Publication No. CN101336730A, Patent Publication No. CN1452908A, and Patent Publication No. CN101356982A all try to add chunks of fish meat to fish intestines, but there are obvious deficiencies: the fishy smell is very heavy , fishy aftertaste, poor chewing strength, single taste, poor color, difficult to preserve, high cost, complicated process, not conducive to large-scale production of enterprises

[0007] Its shortcomings: the content of squid pieces is very high, about 40%, which not only greatly increases the cost, but also affects the gel effect, making the fish intestines difficult to coagulate and affecting the molding

Generally, the amount of salt added is 1% to 3%, but the amount of salt added here is 15%, which is too high and tastes too salty, which is difficult for consumers to accept.

When seasoning fish intestines, only salt is added, the taste is too simple, the taste is not good, it is difficult to be favored by consumers, and the market prospect is too narrow