Fish skin ham sausage preparation method using ictalurus punctatus skin

Abstract

The present invention discloses a fish skin ham sausage preparation method using ictalurus punctatus skin and the preparation method which uses ictalurus punctatus skin and frozen hypophthalmichthys molitrix surimi as raw materials to prepare the fish skin ham. The preparation method is as follows: firstly thawing fish skin, dicing, marinating for the next step, and secondly thawing the frozen hypophthalmichthys molitrix surimi, adding accessory ingredients, chopping, and finally adding fish skin grains at a certain percentage, mixing evenly, vacuum pumping, and filling ham sausage, sterilizing, cooling and preparing finished products. The method maintains the original flavor of the fish meat sausage, at the same time improves taste and nutritional value enriches the variety of the ham sausage, and provides a new way for the use of ictalurus punctatus.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making fish skin ham sausage by using channel catfish skin. Background technique [0002] 1. With the rapid development of my country's fishery and processing technology, the surimi products industry has made great progress, from the past production of single species such as fish balls and shrimp balls, to the mechanized production of a series of new surimi products and frozen conditioning products A wide variety of imitation products based on surimi appear on the market, such as surimi products such as simulated crab meat and simulated shrimp meat. In sausage products, fish is basically added in the form of fish meat pellets, such as fish sausages and fish sausages, but there are not many fish meat and ham sausages with surimi as the main ingredient in the market, and consumers have certain restrictions on the choice of fish sausages. limited. [0003] 2. Fish skin i...

AI Technical Summary

Problems solved by technology

[0004] 3. The existing fish ham sausages, one is to add fish meat particles, generally the fish meat is processed and then added to the minced meat ham sausage, the other is to use surimi as the main material, through empty chopping, salt chopping, mixed chopping, Processed by vacuuming, enema and other steps, the raw materials are simple, the flavor is single, and the nutrition is average