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Making method of fish sausage

A production method and technology of fish sausage, which is applied in the field of food processing, can solve problems such as unhealthy human body, and achieve the effect of wide source, high nutritional value and simple process

Inactive Publication Date: 2014-02-19
张斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefits, but a single taste is difficult to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for making fish sausage, characterized in that it comprises the following steps:

[0013] (1) Weigh the following raw materials by mass: 50 fish meat, 20 corn flour, 20 potato flour, 5 fish heads, 5 fish tails, 5 fish bone spurs, 5 fish scales, 2 silkworm cocoons, 3 kudzu root, 3 Fenghuacao, 2 salvia miltiorrhiza, Polygonatum 3, Cordyceps flower 2, American ginseng flower 2, chrysanthemum 2;

[0014] (2) Wrap silkworm cocoons, kudzu root, fenghuacao, salvia miltiorrhiza, sealwort, cordyceps flower, American ginseng, and chrysanthemum with gauze, put them into a pot together with washed fish head, fish tail, fish bone spurs, and fish scales, and add appropriate amount of water to boil Boil, boil the soup into milky white, take out the wreckage in the pot, then put the corn flour and yam powder into the soup, stir well;

[0015] (3) After removing the thorns from the fish, use manual chopping to make fine minced fish, add it to the above raw materials, stir agai...

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Abstract

The invention discloses a making method of fish sausage. The fish sausage is made by adopting the following raw materials in parts by weight: 40-60 parts of fish, 10-20 parts of corn flour, 10-20 parts of sweet potato flour, 3-5 parts of fish head, 2-5 parts of fishtail, 2-5 parts of fish bone, 3-5 parts of scale, 2-4 parts of silkworm cocoon, 2-5 parts of kudzu vine root, 2-4 parts of rubiaceae borreria stricta, 1-3 parts of red-rooted salvia root, 2-4 parts of rhizoma polygonati, 1-2 parts of cordyceps flower, 1-3 parts of American ginseng flower and 2-3 parts of chrysanthemum. The invention provides a making method of the fish sausage. The making method is simple in process and suitable for batch production. The raw materials used by the fish sausage are wide in source, and are safe and healthy; and by adopting the bone-free fish, the fish sausage is safe and convenient, and high in nutritive value, and is especially suitable for nutritional requirements of children, pregnant women and old men or women.

Description

technical field [0001] The invention relates to a method for making fish sausage, which belongs to the technical field of food processing. Background technique [0002] Sausage is a common food on the dining table in southern my country. It is deeply loved by people because of its rich aroma and delicious taste. However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefit, and a single taste is difficult to meet people's needs. Contents of the invention [0003] The invention provides a method for making fish sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A method for making fish sausage, characterized in that it comprises the following steps: [0006] (1) Weigh the following...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/105
CPCA23L7/10A23L17/00A23L17/10A23L19/12A23L33/40A23V2002/00
Inventor 张斌
Owner 张斌
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