Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 the total amount of aquatic products. Among them, the proportion of freshwater fish processing is less than 7%. The processing of aquatic products is still mainly frozen, chilled and other primary processing. In the international market, they can only be exported as raw materials and semi-finished products. Not only are the prices low, but they also lack market competitiveness.

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

Examples

Experimental program
Comparison scheme
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...

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

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Login to View More

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

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): A23L1/326A23L17/10
Inventor 王帆李春阳闫征于海
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com