Preparation method of vegetable diet fish sausage

A fish sausage and diet technology, applied in the field of food science, can solve the problems of not being able to meet consumers' new requirements for health and nutrition, lack of functional products, and single fish sausage variety, so as to reduce prostate cancer and cardiovascular diseases, improve eyesight, The effect of improving quality and added value

Inactive Publication Date: 2012-10-24
天津市海发珍品实业发展有限公司
View PDF2 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the fish sausages at the present stage have a single variety, incomplete nutrition, lack of innovatio

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of vegetable diet fish sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;

[0034] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;

[0035] (3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;

[0036] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;

[0037] (5) beat for 10 minutes;

[0038] (6) Add 2% NaCl and grind with salt for 15 minutes;

[0039] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 0.0625g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, water: 10g, carrot puree: 15g, among which, the carrot puree is made by adding 8%-12% water f...

Embodiment 2

[0044] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;

[0045] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;

[0046](3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;

[0047] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;

[0048] (5) beat for 10 minutes;

[0049] (6) Add 2% NaCl and grind with salt for 15 minutes;

[0050] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 0.0625g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, spinach juice: 10g, wherein, the spinach juice is made by adding fresh spinach and adding 8%-1...

Embodiment 3

[0055] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;

[0056] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;

[0057] (3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;

[0058] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;

[0059] (5) beat for 10 minutes;

[0060] (6) Add 2% NaCl and grind with salt for 15 minutes;

[0061] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 1.5g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, water: 20g, crush for 10min.

[0062] (8) Pour the crushed surimi into the casing, degas and se...

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 describes a preparation method of vegetable diet fish sausage. The method comprises the steps of: unfreezing raw fish, removing impurity, washing by alkali, chopping, mixing and kneading, adding vegetable mud and seasonings, filling a sausage, cooking, cooling, storing at 4 DEG C and selling. Compared with a fish sausage on the market, through reasonable collocation of fish meat and vegetables, the vegetable diet fish sausage gains rich taste and colorful luster, is more attractive to consumers, and presents comprehensive and balanced nutrition. Fish meat is rich in high-quality animal protein, and vegetables added in the vegetable diet fish sausage not only contain rich diet nutrition, but also have unique functional properties.

Description

technical field [0001] The invention belongs to the field of food science and technology. Specifically relates to a preparation method of vegetable meal fish sausage. Background technique [0002] The production of freshwater fish in my country ranks first in the world. In 1994, the production reached about 10 million tons. The phenomenon of "pressing the pond" will affect the operating efficiency of the preparation. The processing of freshwater fish is an urgent issue that requires in-depth research. Among them, low-value fish accounted for more than half. People use freshwater fish and seawater low-value small miscellaneous fish to process into surimi products, forming a fish-meat food that is convenient to eat, good in taste and simple to cook, and is very popular among consumers. Frozen surimi is the preparation of surimi products, and fish intestines are one of them. [0003] However, the fish sausages at the present stage have a single variety, incomplete nutrition...

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
IPC IPC(8): A23L1/326A23L1/30A23L1/305A23L17/10
Inventor 刘安军张树森郑捷尹诗
Owner 天津市海发珍品实业发展有限公司
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