Method for preparing ultrahigh pressure low-salt weever sausage

An ultra-high pressure, sea bass technology, applied in the field of food science, can solve the problems of loss of flavor, high energy consumption, and changes in nutrients, and achieve the effects of improved tenderness, low salt content, and strong water retention.

Inactive Publication Date: 2011-09-14
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing process of commercially available sausages is pure heat treatment, which will cause the loss of some nutrients and changes in flavor, and high energy consumption. At the same time, ordinary sausages need to increase relatively high salt content to prolong their shelf life.

Method used

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  • Method for preparing ultrahigh pressure low-salt weever sausage

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039] 1. Remove the phosphorus, skin, viscera, connective tissue and spines of the thawed sea bass.

[0040] 2. Grind the fish for 5 minutes, then add 1-2% salt and grind for 10 minutes, and finally add 2% white sugar, 0.2% monosodium glutamate, 0.05% white pepper, 0.5% ginger powder, and 6.25% water for 10 minutes.

[0041] 3. Pour the beaten surimi into the casing and seal it.

[0042] 4. Apply a pressure of 300Mpa for 10 minutes, then heat treatment at 50°C for 10 minutes.

[0043] 5. Put the boiled product in cold water to cool it down to room temperature, and then store it at 4°C.

[0044] After testing: the appearance of the obtained perch sausage is full, without cracks, both ends are well sealed, and there is no content attached to the ligated part, and the length and thickness are basically the same; it is a high-end product that is white with the umami taste of fresh fish and no peculiar smell. After two months of storage, the volatile basic nitrogen content was 1...

example 2

[0046] 1. Remove the phosphorus, skin, viscera, connective tissue and spines of the thawed sea bass.

[0047] 2. Empty the fish for 5 minutes, then add 1-2% salt and grind for 10 minutes, finally add 3% white sugar, 0.2% monosodium glutamate, 0.1% white pepper, 1.8-2% ginger juice, 6.25% rice wine and grind for 10 minutes .

[0048] 3. Pour the beaten surimi into the casing and seal it.

[0049] 4. Apply a pressure of 400Mpa for 5 minutes, then heat treatment at 60°C for 10 minutes.

[0050] 5. Put the boiled product in cold water to cool it down to room temperature, and then store it at 4°C.

[0051] After testing: the appearance of the obtained perch sausage is full, without cracks, both ends are well sealed, and there is no content attached to the ligated part, and the length and thickness are basically the same; it is a high-end product that is white with the umami taste of fresh fish and no peculiar smell. After two months of storage, the volatile basic nitrogen conten...

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PUM

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Abstract

The invention relates to a method for producing low-salt fish meat sausage by utilizing an ultrahigh pressure technology, belonging to the technical field of food science. In the invention, Seabass is taken as the main raw material, auxiliary materials such as edible salt, white granulated sugar, monosodium glutamate, white pepper powder, ginger powder and yellow wine are added, under the combined action of ultrahigh pressure (300-400MPa) and low and medium temperature (50 plus or minus 10 DEG C), novel fish meat sausage with good flavour and nutritive value is produced. The fish meat sausage produced by the invention is subjected to combined treatment under the conditions of ultrahigh pressure and low and medium temperature, the original flavour and nutritive value of the fish meat are remained, and the water-retaining property, the elasticity and the tenderness of the sausage are greatly improved; besides, the sausage has low salt content, thereby being beneficial to human health.

Description

technical field [0001] The invention relates to a method for producing low-salt fish sausage by using ultra-high pressure technology, and belongs to the field of food science and technology. Background technique [0002] With the development of social economy and the improvement of safety and health awareness, consumers have put forward higher requirements for the quality of meat and meat products, such as high safety, convenience, natural flavor and good appearance, and no preservatives. The traditional food processing technology cannot meet the needs of social development gradually, and some new technologies are urgently required to be introduced into the food processing industry. [0003] Ultra-high pressure technology refers to a processing technology that seals food in a high-pressure resistant elastic container, uses fluid as the medium for transmitting pressure, applies high static pressure, and maintains it for a period of time to change the physical and chemical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 郑捷刘安军尚校兰刘东岳
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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