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Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof

A technology of flavor enhancement and production method, which is applied in food preparation, application, food science, etc., can solve the problems of unsuitable taste diversification, single variety and taste, etc., and achieve the effect of enhancing the flavor of squid fish, unique taste and rich nutrition

Inactive Publication Date: 2015-01-28
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production of sausages, most of them use pork as the main ingredient, with a single variety and taste, which is no longer suitable for modern people's pursuit of diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials and their parts by mass: 1000g of slugfish meat, 100g of slugfish Maillard reaction product, 2g of starter mixed bacterial suspension, 240g of ice water, 50g of soybean protein, 30g of table salt, 10g of white sugar, 20g of white wine at 60°C, Sodium Nitrate 0.05g, Sodium Tripolyphosphate 2g, Sodium Pyrophosphate 2g, Cyclodextrin Microcapsules 1g, Glucose 5g, Glucono-δ-Lactone 1g, Ascorbic Acid 0.8g, Monosodium Glutamate 0.5g, Garlic Powder 5g, Ginger powder 1g, chili powder 2g, clove powder 2g, cinnamon powder 2g, white pepper powder 1.5g, Chinese prickly ash powder 2g and fennel powder 1g; Described scorpion fish meat is to choose healthy scorpion fish, remove scale, head, viscera, adopt manual The method of meat harvesting is to remove the bones and thorns, and clean the meat with cold water, so that no blood stains and black film can be left; the Maillard reactants of the squid are: (1) Pretreatment of the squid: fresh and healthy squid, scales removed ...

Embodiment 2

[0014] Raw materials and their mass parts: 1000g of slug meat, 80g of slug Maillard reaction product, 8g of starter culture mixed bacterial suspension, 200g of ice water, 10g of soybean protein, 20g of salt, 5g of white sugar, 10g of white wine at 60°C, Sodium nitrate 0.08g, sodium tripolyphosphate 1g, sodium pyrophosphate 1.5g, fennel volatile oil β-cyclodextrin microcapsules 1.5g, glucose 4g, glucono-δ-lactone 3g, ascorbic acid 0.5g, monosodium glutamate 1g, garlic powder 3g , ginger powder 3g, chili powder 3g, clove powder 1.5g, cinnamon powder 1g, white pepper powder 1g, Chinese prickly ash powder 1g and fennel powder 1.5g; The meat is harvested by hand, the bones and spines are removed, and the meat is cleaned with cold water, so that no blood stains and black film can be left; the Maillard reactants of the squid are: (1) Pretreatment of the squid: fresh and healthy squid, Remove fish scales, remove fish heads, remove viscera, clean, remove bones, and after harvesting the...

Embodiment 3

[0017]Raw materials and their parts by weight: 1000g of slug meat, 60g of slug Maillard reaction product, 5g of starter mixed bacterial suspension, 160g of ice water, 30g of soybean protein, 40g of salt, 2g of white sugar, 30g of white wine at 60°C, Sodium nitrate 0.10g, sodium tripolyphosphate 1.5g, sodium pyrophosphate 2g, fennel volatile oil β-cyclodextrin microcapsules 2g, glucose 2g, glucono-δ-lactone 2g, ascorbic acid 0.2g, monosodium glutamate 2g, garlic powder 1g, Ginger powder 2g, chili powder 1g, clove powder 1g, cinnamon powder 1.5g, white pepper powder 2g, Chinese prickly ash powder 1.5g and fennel powder 2g; The meat is harvested by hand, the bones and spines are removed, and the meat is cleaned with cold water, so that no blood stains and black film can be left; the Maillard reactants of the squid are: (1) Pretreatment of the squid: fresh and healthy squid, removed Fish scales, fish head removed, viscera removed, cleaned, bone removed, meat harvested, mashed by a...

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PUM

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Abstract

The invention discloses a flavor enhanced type fermented yellow-head catfish sausage and a preparation method thereof, and belongs to the field of meat product processing. The flavor enhanced type fermented yellow-head catfish sausage is characterized by comprising the following raw materials in parts by weight: 100 parts of yellow-head catfish meat, 6-10 parts of a yellow-head catfish Maillard reactant, 0.2-0.8 part of a fermentmixed bacteria suspension, 16-24 parts of ice water, 1-5 parts of soy protein, 2-4 parts of salt, 0-1 part of white granulated sugar, 1-3 parts of 60-degree white spirit, 0.005-0.010 part of sodium nitrite, 0.1-0.2 part of sodium tripolyphosphate, 0.1-0.2 part of sodium pyrophosphate, 0.1-0.2 part of herba elsholtziae volatile oil beta-cyclodextrin microcapsule, 0-0.5 part of glucose, 0-0.3 part of gluconic acid-delta-lactone, 0-0.08 part of ascorbic acid and other auxiliary materials, and prepared by the steps of mixing, pickling, vacuum filling, putting away, fermenting, roasting and cooling. The product prepared by the method disclosed by the invention is rich in nutrition, special in taste, convenient to eat, and easy to store.

Description

technical field [0001] The invention belongs to the field of meat product processing, and in particular relates to a flavor-enhanced fermented squid sausage and a preparation method thereof. Background technique [0002] Scorpio fish, belonging to the genus Pelidae in the family Siluriformes. Also known as yellow catfish, yellow cheek fish, etc., it is widely distributed in the Pacific water systems in eastern China. Every 100 grams contains 17.8 grams of protein, 2.7 grams of fat, 7.1 grams of carbohydrates, calcium, phosphorus, potassium, sodium and other minerals. Its nature and flavor: sweet, flat, slightly poisonous. It has the effects of diuresis, eliminating edema, expelling wind, sobering up and so on. It is suitable for people with liver cirrhosis ascites, nephritis edema, beriberi edema and dystrophic edema; it is suitable for children with pox in the early stage. Most of the domestic and foreign researches on squid are focused on the analysis of nutritional co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 李超戴晓娟王乃馨商学兵陈丹段长琴
Owner XUZHOU UNIV OF TECH
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