Seafood sausage rich in fish scale collagen protein and preparation method thereof

A fish scale collagen and a production method technology are applied to the seafood sausage rich in fish scale collagen and the production field thereof, and can solve the problems of single taste of fish sausage products, far less market share, single variety of raw materials, etc. Empty, rich choices, flexible effects

Inactive Publication Date: 2016-05-04
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, in the domestic market, although fish sausage products have been available for a long time, due to the small number of varieties, market survey results show that the only common fish sausage products on the market are "cod sausage" and "fish sausage". Single, mostly limited to surimi itself, lack of combination with other aquatic raw

Method used

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  • Seafood sausage rich in fish scale collagen protein and preparation method thereof
  • Seafood sausage rich in fish scale collagen protein and preparation method thereof
  • Seafood sausage rich in fish scale collagen protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The seafood intestines are formulated with the following ingredients by weight: 31 parts of fish scale jelly, 31 parts of surimi, 15.6 parts of chicken breast, 7 parts of diced meat, 1.56 parts of salt, 7 parts of starch, 2 parts of soybean protein isolate, 0.7 parts of soybean oil Parts, monosodium glutamate 0.35 parts, 5'-taste nucleotide disodium 0.035 parts, sugar 1.73 parts, fish flavor 0.07 parts, isoquatic sodium 0.15 parts, complex phosphate 0.23 parts, sodium dehydroacetate 0.015 parts, 0.06 parts of sodium diacetate and 1.5 parts of spices.

[0034] Specific production method:

[0035] (1) Surimi, chicken breast and fat pretreatment;

[0036] (2) Preparation of fish scale jelly: hydrolyze fish scales, wash, remove fishy, ​​enzymatically, boil and extract, and freeze;

[0037] (3) Chopping: Before chopping, use crushed ice to cool the chopper to below 10°C, put the minced surimi, chicken breast, frozen fish scales, and diced meat into the chopper and chop for 2 minute...

Embodiment 2

[0041] The seafood sausage uses the following ingredients by weight: 30 parts of fish scale jelly, 22.5 parts of surimi, 22.5 parts of chicken breast, 7 parts of diced meat, 2 parts of salt, 8 parts of starch, 2.417 parts of soy protein isolate, 0.7 parts of soybean oil Parts, monosodium glutamate 1.1 parts, 5'-flavor nucleotide disodium 0.11 parts, sugar 1.1 parts, fish flavor 0.14 parts, isoquatic acid sodium 0.14 parts, complex phosphate 0.22 parts, sodium dehydroacetate 0.014 parts, 0.059 parts of sodium diacetate and 2 parts of spices.

[0042] Specific production method:

[0043] (1) Surimi, chicken breast and fat pretreatment;

[0044] (2) Preparation of fish scale jelly: hydrolyze fish scales, wash, remove fishy, ​​enzymatically, boil and extract, and freeze;

[0045] (3) Chopping: Before chopping, use crushed ice to cool the chopper to below 10°C, put the minced surimi, chicken breast, frozen fish scales, and diced meat into the chopper and chop for 2 minutes in the hollow, ...

Embodiment 3

[0049] The seafood intestines use the following ingredients by weight: 20 parts of fish scale jelly, 35 parts of surimi, 23 parts of chicken breast, 7 parts of diced meat, 2.417 parts of salt, 5 parts of starch, 2 parts of soy protein isolate, 0.7 parts of soybean oil Parts, 1 part of monosodium glutamate, 0.1 part of 5'-taste nucleotide disodium, 2.2 parts of sugar, 0.15 part of fish flavor, 0.14 part of isoquatic acid sodium, 0.22 part of complex phosphate, 0.014 part of sodium dehydroacetate, 0.059 parts of sodium diacetate, 1 part of spices.

[0050] Specific production method:

[0051] (1) Surimi, chicken breast and fat pretreatment;

[0052] (2) Preparation of fish scale jelly: hydrolyze fish scales, wash, remove fishy, ​​enzymatically, boil and extract, and freeze;

[0053] (3) Chopping: Before chopping, use crushed ice to cool the chopper to below 10°C, put the minced surimi, chicken breast, frozen fish scales, and diced meat into the chopper and chop for 2 minutes in the hol...

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Abstract

The invention relates to a seafood sausage rich in fish scale collagen protein and a preparation method thereof. The fish scale jelly seafood sausage is prepared from fish scale jelly, minced fillets, chicken breast meat, diced fat meat, salt, starch, soybean isolating protein, soybean oil, aginomoto, disodium 5'-ribonucleotide, sugar, fish essence, sodium erythorbate, composite phosphate, a preservative and spices through the processes of chopping and mixing, sausage filling, cooking and the like. The seafood sausage is rich in pure natural fish scale collagen protein; compared with other collagen protein, the fish scale collagen protein is easier to decompose and easy to digest and absorb by human bodies; the starch content is low, no colloid is added, the nutrition is rich, and the mouthfeel is refreshing and smooth. The invention relates to the development and utilization technology of aquatic product offal. The additional value of fish scales is improved, and environmental pollution is avoided.

Description

Technical field [0001] The invention belongs to the technical field of fish product processing, and specifically relates to a seafood sausage rich in fish scale collagen and a preparation method thereof. Background technique [0002] my country is a big country for freshwater fish farming, and its output ranks among the top in the world. However, due to the traditional consumption habits and processing technology, the processing of freshwater fish is mainly limited to the processing of fish body muscles, such as surimi, fish balls, fish cakes, etc. , Fish skin, fish bones, internal organs, etc. are rarely used. Fish scales are deformed objects of the dermis layer of fish, mainly composed of connective tissue, accounting for about 1-5% of the fish body mass. Fish scales are not only rich in protein, fat and a variety of vitamins, but also have calcium, iron, zinc and other necessary trace elements for the human body. In addition to colloids, most of the organic components are fish...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/60A23L13/50A23L29/281
CPCA23V2002/00A23V2200/14A23V2250/5432
Inventor 李婷婷励建荣崔方超李学鹏刘明爽
Owner DALIAN NATIONALITIES UNIVERSITY
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