Flavor tea fish sausage and processing method thereof

A technology for flavored tea fish sausage and tea fish, which is applied in the field of sausage and can solve the problems of high price and the like

Active Publication Date: 2014-05-07
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to eliminate the harm caused by nitrite in sausage products is a subject of concern. In addition to controlling the amount of artificially added nitrite as much as possible, many researchers pointed out that adding

Method used

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  • Flavor tea fish sausage and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] The processing flow of flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0087] (1) Preparation of tea liquid: Take tea leaves and add water with 16 times the mass of tea leaves, boil and continue to boil. When the remaining juice is about 5 times the mass of tea leaves, filter to remove slag to obtain tea liquid;

[0088] (2) Selection and processing of fermented vegetables Select salted and fermented plum vegetables and grandma vegetables, then mix the plum vegetables and grandma vegetables in equal amounts, chop them finely and mince them;

[0089] (3) Processing of spices

[0090] The spice formula is calculated by mass percentage, cinnamon 17%, cardamom 17%, tangerine peel 8%, pepper 12%, Codonopsis 12%, star anise 12%, cumin 15%, astragalus 7%;

[0091] Accurately weigh, wash, dry and mix the above ingredients evenly, then crush them appropriately, add water 40 times the weight of the ingredients, boil and boil until ...

Embodiment 2

[0103] The processing flow of flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0104] (1) Preparation of tea liquid: Take tea leaves and add water with 19 times the mass of tea leaves, boil and continue to boil. When the remaining juice is about 5 times the mass of tea leaves, filter to remove slag to obtain tea liquid;

[0105] (2) Selection and treatment of fruits. Fresh, pest-free and rotten pineapples, apples and bananas are selected as raw materials. After the raw materials are checked and accepted, they are cleaned. Then, the pineapples and apples are peeled and cut into pieces and blanched in boiling water for 1.5 minutes. Finally, mince or beat the bananas, peel the bananas and blanch them in boiling water for 2.2 minutes before mincing or beating; then mix the pineapple, apple and banana pulp and mud in equal amounts;

[0106] (3) Processing of spices

[0107] The spice formula is calculated by mass percentage, cinnamon ...

Embodiment 3

[0120] The processing flow of flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0121] (1) Preparation of tea liquid Take tea leaves and water with 18 times the quality of tea leaves, heat and extract in microwave at 65°C twice for 1 hour, filter to obtain tea liquid, combine the tea liquid extracted twice, and concentrate the tea liquid to about 5% of the tea quality. times;

[0122] (2) Selection and treatment of fruits Fresh, pest-free and rotten pineapples and bananas are selected as raw materials. After the raw materials are checked and accepted, they are cleaned. Then, the pineapples are peeled and cut into pieces, blanched in boiling water for 1 minute, and then minced or beaten. After peeling the bananas, blanching them in boiling water for 3 minutes, then mincing or beating; then mixing 40% pineapple and 60% bananas by mass to make flavored tea sausages;

[0123] (3) Selection and processing of fermented vegetables Select...

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Abstract

The invention discloses a flavor tea fish sausage and a processing method thereof. The flavor tea fish sausage is prepared from minced fish and pork as main raw materials and tea liquid, fruits, fermented vegetables, spice extracting liquid and the like as main auxiliary materials. According to different materials, formulae of three flavor tea fish sausages with different flavors are provided. According to different product storage methods, the invention provides processing methods of a drying type flavor tea fish sausage, a refrigeration type cooked flavor tea fish sausage and a normal-temperature storage type cooked flavor tea fish sausage. The tea liquid, the fruits and the fermented vegetables are added in the sausage processing process, so that the growth of beneficial microorganisms such as lactic acid bacteria in the sausage cooking process can be promoted, the growth and the propagation of putrefying bacteria and harmful microorganisms in the sausage processing process and the generation and the accumulation of nitrite can be inhibited, the eating safety is high, the sausage can be endowed with a unique flavor, the greasiness of the sausage is reduced, and the nutrition of the sausage can tend to be balanced.

Description

technical field [0001] The invention relates to a meat sausage, in particular to a flavor tea fish meat sausage and a processing method thereof. Background technique [0002] Minced meat products such as sausages are one of the main meat products. Minced meat products have a long history of production and processing. Generally, animal meat such as pork is deboned and skinned, cut into pieces and ground into minced meat, and then mixed with salt, pepper, pepper and other spices and starch. And other auxiliary materials, mix them evenly and fill them into the casing. The minced meat filling needs to be as tight and full as possible, then tighten the casing, puncture small holes on the casing, and then put it in a cool place to air dry or smoke; there is also a kind of Meat sausage products are firstly marinated with mixed salt at low temperature, then chopped and mixed with starch and other auxiliary materials to make minced meat, then filled into casings, sealed with seals, a...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/326A23L1/212A23L13/60A23L13/40A23L17/10A23L19/00
CPCA23L17/70A23L27/10A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/2124
Inventor 刘忠义包浩彭丽陈博孙志刚
Owner XIANGTAN UNIV
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