Processing method of fermented fish grain flavored sausage

A processing method and technology for fermenting fish, applied in the field of food processing, can solve the problems of deep processing, weak finishing ability, low overall level of aquatic product processing enterprises, lack of market competitiveness, etc. The effect of regulating the balance of intestinal flora

Inactive Publication Date: 2013-08-14
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] my country is a big aquatic country in the world, and the output of aquatic products ranks first in the world. However, the overall level of my country's aquatic product processing enterprises is still relatively low, and the ability of deep processing and finishing processing is very weak. At present, my country's aquatic product processing output is only 34.8% of th

Method used

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Examples

Experimental program
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Effect test

Embodiment example 1

[0016] Implementation example 1: fresh herring is removed from the scales, bones, skin, and internal organs, and the meat is homogenized to obtain minced herring. Add pickling agents: 1.5% salt; 0.2% compound phosphate, mix well, marinate at 4°C for 8 hours, and then Add flavoring agent: 2% sucrose, 0.2% cooking wine, 0.03% green onion powder, 0.03% ginger powder, 0.03% white pepper powder, 5% soybean protein isolate, 10% corn starch, 20% water, mix well, and inoculate with 3% Add the mixed starter of Lactobacillus plantarum, Staphylococcus xylosus and Debaria hansenii in a certain amount, and the ratio of each strain is Lactobacillus plantarum: Staphylococcus xylosus: Debaria hansenii=1:2:2, Mix the starter and surimi evenly and ferment at 37°C for 16 hours. Choose a meat grinder with a 4mm aperture to grind the fermented fish meat into fermented fish pellets. The ratio is mixed evenly, poured into the casing, ligated and shaped, heated at 100°C for 30 minutes to sterilize, a...

Embodiment example 2

[0017] Implementation case 2: After the quick-frozen mackerel is thawed, the scales, bones, skin, and viscera are removed and the meat is homogenized to obtain minced mackerel. Add pickling agents: 1% salt; 0.1% compound phosphate, mix well, and marinate at 4°C for 2 hours. Then add flavoring agent: 2% sucrose, 0.1% cooking wine, 0.01% green onion powder, 0.01% ginger powder, 0.01% white pepper powder, 3% soybean protein isolate, 8% cornstarch, 15% water, mix well, add 1% Add the inoculum of Lactobacillus plantarum, Staphylococcus xylosus and Debaria hansenii mixed starter, and the ratio of each strain is Lactobacillus plantarum: Staphylococcus xylosus: Debaria hansenii=1:4:4 After mixing the starter and the surimi evenly, ferment at 30°C for 24 hours, select a meat grinder with a cutter head aperture of 6mm, and grind the fermented fish meat into fermented fish grains. The ratio of 4 is mixed evenly, poured into the casing, ligated and shaped, heated at 100°C for 30 minutes t...

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Abstract

The invention provides a processing method of a fermented fish grain flavored sausage, which belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following process steps of: removing bones of seawater or freshwater fish for obtaining fish flesh, and homogenizing the flesh; adding a curing agent and a flavoring agent to the flesh according to a certain formula, and uniformly agitating the materials; inoculating a mixed fermentation agent to ferment the mixture at 25-37 DEG C for 16-24 hours, and mincing the fermented mixture to obtain fermented fish grains with the grain diameter of 4mm-8mm; uniformly mixing the fermented fish grains with mixed unfermented minced fillet, and then filling the obtained mixture into a casing for the sausage; and sterilizing the sausage at a high temperature and then cooling the sausage. The processing method disclosed by the invention has the characteristics that the fish grains formed by carrying out combined fermentation on mixed strains and mincing, and the minced fillet are mixed and filled into the casing to produce the fish sausage with unique flavor and physiological activity. The processing method disclosed by the invention can sufficiently utilize aquatic resources of China and provides a novel way for deep processing and increment conversion of seawater or freshwater fish.

Description

technical field [0001] The invention provides a method for processing fermented fish grain flavored sausage, which belongs to the technical field of food processing, and specifically relates to a mixed enema of fish grains and surimi which is produced by joint fermentation of mixed strains and surimi. The production has a unique Method for flavor and physiological activity of fish sausages. Background technique [0002] my country is a big aquatic country in the world, and the output of aquatic products ranks first in the world. However, the overall level of my country's aquatic product processing enterprises is still relatively low, and the ability of deep processing and finishing processing is very weak. At present, my country's aquatic product processing output is only 34.8% of the total amount of aquatic products. Among them, freshwater fish processing accounted for less than 7%. Aquatic product processing is still dominated by primary processing such as freezing and chil...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 王帆李春阳闫征于海
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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