Making method of fish sausage

Abstract

The invention relates to a making method of a fish sausage. The fish sausage is prepared from the following raw materials in parts by weight: 30 parts of fish meat, 30 parts of pig lean, 4 parts of tree peony bark, 5 parts of rhizoma polygonati, 2 parts of semen allii tuberosi, 4 parts of mulberry fruits, 0.26 part of gourmet powder, 1.5 parts of refined salt, 20 parts of starch, 1 part of mulberry leaves, 2 parts of coix seed powder, 0.35 part of fennel, 0.15 part of white pepper powder and 0.15 part of aniseed powder. The making method comprises the following steps of taking the fish meat and the pig lean according to the compounding ratio for separately crushing so as to obtain minced fish meat and minced pig lean, pourting the tree peony bark, the rhizoma polygonati, the semen allii tuberosi, the mulberry fruits, the gourmet powder, the refined salt, the refined salt, the starch, the mulberry leaves, the coix seed powder, the fennel, the white pepper power and the aniseed into the minced fish meat and the minced lean for uniformly stirring, then pouring the starch for uniformly stirring, and performing stuffing. The fish sausage made by the method disclosed by the invention is delicious in taste and fresh in taste, and conforms to taste of all people, and has the health-care function.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, in particular to a method for making sausage with fish and shrimp as the main ingredient. Background technique [0002] Ham sausage is a food for people’s daily life and has been widely accepted by the society. At present, the market is generally meat ham sausage, which contains little calcium, iron, and VC, is greasy, and has a poor taste. Some consumers lack more choices and are difficult to cater to. The development needs of people's quality of life today. Contents of the invention [0003] The object of the present invention is to provide a method for making fish ham sausage with rich nutrition and excellent taste. [0004] A method for making fish ham sausage, comprising 25-35 parts of fish meat, 25-35 parts of lean pork, 3-4 parts of moutan skin, 4-5 parts of sealwort, 1-2 parts of chive seeds, 4-5 parts of mulberries, monosodium glutamate 0.25-0.3 parts, 1.2-2 parts of refined ...

AI Technical Summary

Problems solved by technology

[0002] Ham sausage is a food for people’s daily life and has been widely accepted by the society. At present, the market is generally meat ham sausage, which contains little calcium, iron, and VC, is greasy, and has a poor taste. Some consumers lack more choices and are difficult to cater to. The development needs of people's quality of life today