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...

Examples

Embodiment Construction

[0021] The present invention utilizes channel catfish skin to make the method for fish skin ham sausage, is to carry out as follows:

[0022] (1) Prepare fish skin pellets

[0023] a. Thawing: Thaw the chilled fish skin under running water for 15 minutes.

[0024] b. Diced: Cut the fish skin into 2.5mm*2.5mm particles.

[0025] c. Pickling: Soak in 3% compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate 1:1:1), 1% sodium erythorbate, and 1% salt in ice solution for 30 minutes , and the ice water is twice the size of the fish skin grains, wash 2-3 times with clean water, and set aside.

[0026] (2) Processing of fish skin ham sausage

[0027] a. Thawing: Thaw frozen silver carp surimi at 0-4°C for 10-12 hours.

[0028] b. Cutting and mixing: put the thawed surimi (by weight, the added amount accounts for 40% of the total formula) in the chopping machine for 5 minutes, adjust the speed to 1200r / min, then add 1.7% salt, 0.08% Triphosphi...

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...

Examples

Embodiment Construction

[0021] The present invention utilizes channel catfish skin to make the method for fish skin ham sausage, is to carry out as follows:

[0022] (1) Prepare fish skin pellets

[0023] a. Thawing: Thaw the chilled fish skin under running water for 15 minutes.

[0024] b. Diced: Cut the fish skin into 2.5mm*2.5mm particles.

[0025] c. Pickling: Soak in 3% compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate 1:1:1), 1% sodium erythorbate, and 1% salt in ice solution for 30 minutes , and the ice water is twice the size of the fish skin grains, wash 2-3 times with clean water, and set aside.

[0026] (2) Processing of fish skin ham sausage

[0027] a. Thawing: Thaw frozen silver carp surimi at 0-4°C for 10-12 hours.

[0028] b. Cutting and mixing: put the thawed surimi (by weight, the added amount accounts for 40% of the total formula) in the chopping machine for 5 minutes, adjust the speed to 1200r / min, then add 1.7% salt, 0.08% Triphosphi...