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Method for processing high calcium fish meat blended sausage

A processing method and fish meat technology are applied in the processing field of high-calcium fish meat mixed sausage to achieve the effects of being easy to carry, easy to store and reducing waste

Inactive Publication Date: 2011-06-01
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding poultry and livestock meat or minced meat and calcium sources such as fish bone calcium, beef bone calcium, and pig bone calcium to fish sausages to produce high-nutrition, high-calcium fish mixed sausages has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the method for producing high-calcium fish meat sausage with silver carp and chicken

[0022] The raw meat used in this application is silver carp meat and chicken. First remove the bones, tendons and sarcolemma of the chicken, and remove the scales, heads, thorns, skin, viscera and fishy smell of the silver carp. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the raw meat into curing salt (the amount is based on the weight of the raw meat: 2% salt, 3% phosphate, 5% sugar and nitrate ≤ 30mg / Kg), and marinate in an environment of 4°C-5°C Make 2d time. Then put the marinated meat into a meat grinder for mincing. Chicken through a 3mm sieve, fish through a 4mm sieve, and fat through a 6mm sieve. Mix the ground raw meat chicken and fish in a weight ratio of 1:5, and then chop and mix. During chopping, put the processed fish bone powder into the raw meat, and gradually add seasonings and some auxiliary materials to the raw meat, based...

Embodiment 2

[0024] Embodiment 2: the method for silver carp and pork production high-calcium fish meat sausage

[0025]The raw meat used in this application is silver carp meat and pork. First remove the bones, tendons and fascia of the pork, and remove the scales, heads, thorns, skin, viscera and fishy smell of the silver carp. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the raw meat into curing salt (the amount is based on the weight of the raw meat: 2% salt, 3% phosphate, 5% sugar and nitrate ≤ 30mg / Kg), and marinate in an environment of 4°C-5°C Make 2d time. Then put the marinated meat into a meat grinder for mincing. Pork passes through a 3mm sieve, fish passes through a 4mm sieve, and fat passes through a 6mm sieve. Mix the minced raw meat pork and fish in a weight ratio of 1:4, and then chop and mix. During chopping and mixing, the processed fish bone powder should be put into the raw meat, and seasonings and some auxiliary materials should be graduall...

Embodiment 3

[0027] Embodiment 3: the new method of cod and pork production high-calcium fish sausage

[0028] The raw meats for this application are cod and pork. First remove the bones, tendons and fascia of the pork, and remove the scales, heads, thorns, skin, viscera and fishy smell of the cod. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the raw meat into curing salt (the amount is based on the weight of the raw meat: 2% salt, 3% phosphate, 5% sugar and nitrate ≤ 30mg / Kg), and marinate in an environment of 4°C-5°C Make 2d time. Then put the marinated meat into a meat grinder for mincing. Pork passes through a 3mm sieve, fish passes through a 4mm sieve, and fat passes through a 6mm sieve. The weight ratio of pork and fish in the minced raw meat is mixed at 1:3, and then chopped and mixed. During chopping and mixing, the processed fish bone powder should be put into the raw meat, and seasonings and some auxiliary materials should be gradually added to the ra...

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PUM

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Abstract

The invention relates to a method for processing a high calcium fish meat blended sausage, belonging to the technical field of food processing. With fish flesh, meat of poultry and livestock or meat paste as well as calcium (calcium sources of fish bone calcium, beef bone calcium, pig bone calcium and the like) as raw materials, the method comprises the following steps: firstly cleaning the fish flesh and meat, removing bones, tendons and myolemma of the meat of poultry and livestock, scaling and decaptitating on the fish flesh, removing fish bone, removing fish skin, removing viscera, and removing the fish odour; and then slicing, pickling, mincing, chopping and uniformly stirring the meat of poultry and livestock or meat paste, minced fish, calcium powder and condiment according to the ratio, carrying out vacuum chopping and stirring and vacuum filling, and carrying out curing, sterilizing, cooling and storing. By applying the method in the invention, the taste of the sausage is improved, the sausage has the flavours of fish and meat, and the processed calcium sources are added during the processing process, thus high quality high calcium fish meat blended sausage can be produced.

Description

technical field [0001] The invention relates to a processing method of high-calcium fish meat mixed sausage, and the invention relates to the processing of aquatic products and meat products, and belongs to the technical field of food processing. Background technique [0002] Fish has high nutritional value and is a good source of protein, inorganic salts and vitamins. The protein content in fish is 15% to 20%, among which the protein content of hairtail, silver carp and yellow croaker is higher than 18%. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in protein are most suitable for the needs of the human body, and are easily digested and absorbed by the human body. The content of inorganic salts and vitamins in fish meat is high, rich in sulphur, and inorganic salts such as phosphorus, calcium, and iron. Fish also contains a lot of nutrients needed by the human body, such as vitamin A, vitamin D, vitamin B1,...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/326A23L1/315A23L1/09A23L29/30
Inventor 张慜吴港城陈卫星
Owner JIANGNAN UNIV
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