Fermented-flavor tea fish sausage and processing method thereof

A flavored tea fish meat sausage and a processing method technology, applied in the field of meat sausage, can solve the problems of high price

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 addi...

Method used

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  • Fermented-flavor tea fish sausage and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] The processing flow of fermented flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0074] (1) Preparation of tea liquid Take tea leaves and add water 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;

[0075] (2) Selection and processing of fermented vegetables Select salted and fermented plum vegetables and grandma vegetables to mix in equal amounts, chop finely and mince;

[0076] (3) Processing of spices

[0077] Spice formula: 17% cinnamon, 16% cardamom, 8% tangerine peel, 12% pepper, 12% codonopsis, 12% star anise, 15% cumin, and 8% astragalus in terms of mass percentage;

[0078] 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 the filtrate is 10 times the weight of the ingredients, a...

Embodiment 2

[0095] The processing flow of fermented flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0096](1) Preparation of tea liquid: Take tea leaves and add water 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;

[0097] (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. After that, mince and beat the bananas, peel the bananas and blanch them in boiling water for 2.2 minutes, then mince and beat them; then mix the pulp and mud of pineapple, apple and banana in equal amounts;

[0098] (3) Processing of spices

[0099] The spice formula is calculated by mass percentage...

Embodiment 3

[0117] The processing flow of fermented flavor tea fish sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0118] (1) Preparation of tea liquid Take tea leaves and water 18 times the mass of tea leaves, heat and extract in microwave at 65°C twice for 1 hour, filter to obtain tea liquid, combine the tea liquids extracted twice, and concentrate the tea liquid to about the mass of tea leaves 5 times;

[0119] (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, minced and beaten. After peeling the bananas, blanching them in boiling water for 3 minutes, mincing and beating; then mixing 40% of pineapple and 60% of bananas by mass to make flavored tea sausages;

[0120] (3) Selection and processing of fermented vegetables Select ...

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Abstract

The invention discloses fermented-flavor tea fish sausage and a processing method thereof. The fermented-flavor tea fish sausage is prepared by taking minced fillet and pork as main raw materials and the tea liquid, fruit, fermentation vegetable, spice extracting solutions and the like as main accessories, and inoculating the pure-culture mixed strain of lactic acid bacteria, saccharomycetes and micrococcus for fermentation. According to different materials, the invention provides three formulas of the fermented-flavor tea sausage with different flavors. According to different product preservation methods, the invention provides the processing method of two products of cold-storage cooking-flavor tea sausage and normal temperature-storage cooking-flavor tea sausage. By adding the tea liquid, fruit, fermentation vegetable and fermentation strains in sausage processing, the growth of beneficial microorganisms such as lactic acid bacteria and the like can be promoted in the sausage maturation process, and the growth and reproduction of harmful microorganisms are inhibited while inhibiting the generation and accumulation of nitrite, thereby improving the edible safety; meanwhile, the sausage has a specific flavor, the nutrition of the sausage tends to balance, and the oiliness of the sausage is reduced.

Description

technical field [0001] The invention relates to a sausage, in particular to a fermented tea fish 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, and stea...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/311A23L1/317A23L1/211A23L1/212A23L1/28A23L31/00
CPCA23L17/65A23L17/70A23L27/00A23L33/10A23L33/105A23V2002/00A23V2400/123A23V2400/249A23V2400/427A23V2400/169A23V2250/2124A23V2250/21
Inventor 刘忠义曹翔陈婷邓莎莎乔丽娟邓孝平
Owner XIANGTAN UNIV
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