Processing technique for silver carp meat sausages

Abstract

The invention provides a processing technique for silver carp meat sausages. The processing technique comprises the following main steps: raw material pre-treatment, meat mincing, seasoning adding, stuffing and rinsing, heating, and packaging and storage; through control for the added amount of the seasonings, the produced silver carp meat sausages are fine and smooth in taste, smooth and non-greasy, good in elasticity, compact in tissue and good in elasticity; through addition for green tea powder and control for the dosage, the preservation time of the sausages can be delayed, and due to the unique green tea fragrance, fishy smell is reduced. The production process is simple and practicable; the silver carp meat sausages produced by the process have dry and complete casing surfaces, good slicing property, slight green tea fragrance, the advantage of a good nutritional value, and a wide market prospect.

Description

technical field [0001] The invention relates to a food production technology, in particular to a processing technology of silver carp meat sausage. Background technique [0002] Silver carp is one of the "four major fishes" in my country. In 2012, the total national output was 4.7817 million tons, accounting for 20.49% of the freshwater fish output. Silver carp is a typical low-value freshwater fish with poor edible quality and low price, but silver carp meat is rich in nutrition and has good gel forming ability. Sausage is a traditional famous food in my country and is deeply loved by consumers. The research and development of fish sausage is relatively mature in Japan and other countries, but it is still in its infancy in China. The single variety of sausage and unstable properties have become a major bottleneck in its development. Therefore, the development of fish sausage with rich nutrition and unique flavor must have a broad Prospects. In addition, green tea con...

AI Technical Summary

Problems solved by technology

The research and development of fish sausage is relatively mature in Japan and other countries, but it is still in its infancy in China. The single variety of sausage and unstable properties have become a major bottleneck in its development. Therefore, the development of fish sausage with rich nutrition and unique flavor must have a broad Prospects