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Fish sausage and preparing method thereof

A technology of fish sausage and fish meat, which is applied in the field of fish sausage and its preparation, can solve the problems of sausage nitrite, damage to the economic benefits of the enterprise, and inedibility, etc., so as to maintain pure natural characteristics, unique smell, and reduce free radical content Effect

Inactive Publication Date: 2015-06-24
ZHANGQIU BAIYUNHU BAIMAI AUATIC PROD PRODION & MARKETING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent cannot solve the problem of nitrite produced in the sausage production process, and as time goes by, the nitrite content will gradually increase, and eventually it cannot be eaten, resulting in a waste of resources and damaging the economic benefits of the enterprise

Method used

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  • Fish sausage and preparing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Ingredients

[0044] 80 parts of fresh mackerel meat, 2 parts of refined salt, 2 parts of Daqu wine, 3 parts of cooking wine, 1 part of modified starch, 5 parts of sucrose, 0.5 parts of cyclodextrin, 3 parts of compound seasoning,

[0045] The compound seasoning is made from the following raw materials by weight: 40 parts of hawthorn essential oil, 35 parts of star anise essential oil, 35 parts of clove essential oil, 28 parts of garlic essential oil, 20 parts of orange peel essential oil, 12 parts of onion essential oil, 10 parts of grape seed essential oil share.

[0046] The compound seasoning is prepared using airflow ultrafine grinding technology + supercritical carbon dioxide extraction technology, wherein the air flow rate of airflow ultrafine grinding is 3m 3 / min, working pressure 0.80Mpa, crushing fineness 10μm; supercritical carbon dioxide extraction pressure 6.5MPa, extraction time 5h.

[0047] (2) Fish meat pretreatment: Soak with 2% sodium chloride w...

Embodiment 2

[0055] (1) Ingredients

[0056] 85 parts of fresh herring meat, 3 parts of refined salt, 2 parts of Xiaoqu wine, 4 parts of cooking wine, 13 parts of modified starch, 7 parts of sucrose, 0.8 parts of cyclodextrin, and 5 parts of compound seasoning;

[0057] The compound seasoning is made from the following raw materials by weight: 45 parts of hawthorn essential oil, 33 parts of star anise essential oil, 35 parts of clove essential oil, 25 parts of garlic essential oil, 19 parts of orange peel essential oil, 12 parts of onion essential oil, 8 parts of grape seed essential oil share.

[0058] The compound seasoning is prepared using airflow ultrafine grinding technology + supercritical carbon dioxide extraction technology, wherein the air flow rate of airflow ultrafine grinding is 5m 3 / min, working pressure 1.00Mpa, crushing fineness 10μm; supercritical carbon dioxide extraction pressure 7.5MPa, extraction time 4h.

[0059] (2) Fish meat pretreatment: soak fresh herring meat ...

Embodiment 3

[0067] (1) Ingredients

[0068] 82 parts of fresh mackerel meat, 3 parts of refined salt, 2 parts of koji wine, 2 parts of cooking wine, 3 parts of modified starch, 6 parts of sucrose, 1 part of cyclodextrin, and 4 parts of compound seasoning;

[0069] The compound seasoning is made from the following raw materials by weight: 45 parts of hawthorn essential oil, 40 parts of star anise essential oil, 38 parts of clove essential oil, 30 parts of garlic essential oil, 18 parts of orange peel essential oil, 125 parts of onion essential oil, 14 parts of grape seed essential oil share.

[0070] The compound seasoning is prepared using airflow ultrafine grinding technology + supercritical carbon dioxide extraction technology, wherein the air flow rate of airflow ultrafine grinding is 8m 3 / min, working pressure 1.20Mpa, crushing fineness 20μm; supercritical carbon dioxide extraction pressure 8.0MPa, extraction time 7h.

[0071] (2) Fish meat pretreatment: soak fish meat with 3% sodi...

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Abstract

The invention discloses fish sausage and a preparing method thereof, and belongs to the field of food processing. The fish sausage comprises the following raw materials: fresh fish meat, 1-3 parts of refined salt, brewed alcohol, cooking wine, modified starch, cane sugar, cyclodextrine and compounded seasonings. By adopting a superfine grinding technique and a supercritical carbon dioxide extraction technique, essential oil components in plants can be extracted and added into fish meat, so that both the nutrition of the fish sausage is improved and the traditional delicious taste of the fish sausage can be maintained, and moreover the contents of nitrite and free radicals in the fish sausage can be greatly reduced; the result shows that the prepared fish sausage is oily and full in appearance, uniform in color, smooth and free of mold, brown in color, stiff and compact in quality, and has unique compounded seasoning flavor, the residual content of nitrite is less than 2.0mg / kg, in each gram of the prepared fish meat, nitroso dimethylamine is reduced by 93% and nitroso diethylamine is reduced by 89% when being compared with those in a similar product, the content of free radicals is reduced by 85%, and a remarkable sterilization and antibacterial effect can be achieved.

Description

technical field [0001] The invention relates to a method for making fish intestines, in particular to a fish intestine and a preparation method thereof. Background technique [0002] Fish sausage, as a traditional delicacy in our country, has always been loved by the people. Fish sausage is made of fish meat, which is made by adding appropriate seasonings, enema, marinating and smoking, but due to pickling and smoking, there will be sub- Nitrates, especially nitrosodimethylamine and nitrosodiethylamine, both of which are strong carcinogens. After nitrite is eaten into the stomach, the gastric acid Under the action, it reacts with the secondary amines of protein decomposition products to form nitrosamines. There is also a type of bacteria in the stomach called nitrate-reducing bacteria, which can also combine nitrite and amines to form nitrosamines. These bacteria thrive when there is a lack of stomach acid. Therefore, no matter how much stomach acid is, it is beneficial t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L29/30
Inventor 张菜清
Owner ZHANGQIU BAIYUNHU BAIMAI AUATIC PROD PRODION & MARKETING
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