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Fish sausage and preparation method thereof

A technology of fish intestines and casings, which is applied in the direction of dairy products, food ingredients as taste improvers, and food ingredients as taste improvers. It can solve the problems of less materials and less nutrients, and achieve the goal of avoiding waste, rich nutrition, and increasing flavor. Effect

Inactive Publication Date: 2016-02-24
ANHUI XIANGZEYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing sausages are mainly made of pork, with few materials and few nutrients, which are increasingly unable to meet people's needs for food nutrition, taste, and more and more diversification.

Method used

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  • Fish sausage and preparation method thereof
  • Fish sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A fish sausage made from the following raw materials in parts by weight:

[0025]

[0026] Casing: 4.

[0027] The preparation method of above-mentioned fish sausage comprises the following steps:

[0028] a. Soak the sausage casing in warm water and vinegar for 5 minutes, turn it over, rub it with salt and wash it, rinse it with water after washing, and drain it for later use;

[0029] b. After cleaning the fish, remove the fish meat, marinate with salt and pepper, soak the fishbone in vinegar for 28 minutes, then heat and boil for 18 minutes after soaking;

[0030] c. Soak the soybeans in advance, beat them into soybean milk, keep the bean dregs, and remove the corn kernels from the corn;

[0031] d. Butter is heated and melted in water, mixed with marinated fish meat and softened fish bones, and beaten into fish paddles;

[0032] e. Mix the soymilk with bean dregs and fish oatmeal, add corn kernels, chopped coriander and starch, stir well, and heat on low heat ...

Embodiment 2

[0036] A fish sausage made from the following raw materials in parts by weight:

[0037]

[0038] The preparation method of above-mentioned fish sausage comprises the following steps:

[0039] a. Soak the sausage casing in warm water and vinegar for 5 minutes, turn it over, rub it with salt and wash it, rinse it with water after washing, and drain it for later use;

[0040] b. After cleaning the fish, remove the fish meat, marinate with salt and pepper, soak the fishbone in vinegar for 25 minutes, then heat and boil for 15 minutes after soaking;

[0041] c. Soak the soybeans in advance, beat them into soybean milk, keep the bean dregs, and remove the corn kernels from the corn;

[0042] d. Butter is heated and melted in water, mixed with marinated fish meat and softened fish bones, and beaten into fish paddles;

[0043] e. Mix the soymilk with the bean dregs and fish oatmeal, add corn kernels, chopped coriander and starch, stir well, and heat on low heat for 5 minutes;

...

Embodiment 3

[0047] A fish sausage made from the following raw materials in parts by weight:

[0048]

[0049] The preparation method of above-mentioned fish sausage comprises the following steps:

[0050] a. Soak the sausage casing in warm water and vinegar for 5 minutes, turn it over, rub it with salt and wash it, rinse it with water after washing, and drain it for later use;

[0051] b. After cleaning the fish, remove the fish meat, marinate with salt and pepper, soak the fishbone in vinegar for 20 minutes, then heat and boil for 10 minutes after soaking;

[0052] c. Soak the soybeans in advance, beat them into soybean milk, keep the bean dregs, and remove the corn kernels from the corn;

[0053] d. Butter is heated and melted in water, mixed with marinated fish meat and softened fish bones, and beaten into fish paddles;

[0054] e. Mix the soymilk with the bean dregs and fish oatmeal, add corn kernels, chopped coriander and starch, stir well, and heat on low heat for 3 minutes;

...

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Abstract

The present invention discloses a fish sausage and a preparation method thereof. The fish sausage is prepared from fish, soybeans, corn, coriander, pepper fruits, butter, starch, salt, vinegar and casings according to a certain proportion, and is prepared by washing, pickling, grinding, mixing, heating, filling, packaging and other steps. The prepared fish sausage with fish as the main raw material makes full use of fish and fish bones so that the fish sausage is relatively rich in nutrition, and avoids the waste at the same time, and the further addition of soybean milk and butter makes the fish sausage taste relatively fragrant and sweet and refreshing and smooth, and the retention of bean dregs can better retain nutrition of the bean dregs; meanwhile, the addition of corn kernels and chopped coriander not only can increase the fish sausage flavor, but also can make the fish sausage color visually look better .

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a fish sausage and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, people have higher and higher requirements for the color, aroma and taste of food, and the requirements for nutrients in food are also higher and higher. Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. Because the sausage has a long storage time and good taste, it is loved by many families. But most of the existing sausages are based on the addition of pork, with few materials and few nutritional components, which can no longer meet people's needs for food nutrition, higher and higher taste, and more and more diversification. Invention content: [0003] The purpose of the invention is to provide a nutritious and de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L7/10
CPCA23C11/103A23V2002/00A23V2200/044A23V2200/14A23V2200/16
Inventor 李建军李彬
Owner ANHUI XIANGZEYUAN FOOD
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