Fruit and vegetable compound fish sausage

Abstract

The invention discloses a fruit and vegetable compound fish sausage and a preparation method thereof. The fruit and vegetable compound fish sausage is prepared from the following raw materials in parts by weight: 30 to 40 parts of minced fish, 8 to 12 parts of minced pork, 5 to 10 parts of soybean proteins, 3 to 8 parts of starch, 10 to 20 parts of fruit and vegetable particles, 15 to 20 parts of water, 1 to 2 parts of edible salt, 0.1 to 0.5 part of a coagulator, 0.05 to 0.25 part of saccharose and 3 to 5 parts of spice. The method comprises the following steps: null blending: blending the minced fish and the minced pork for 4 to 7 min; salt blending: after the null blending is completed, adding edible salt, and blending for 14 to 17 min; seasoning blending: after the salt blending is completed, adding the spice, blending for 5 to 7 min, then adding the starch and the soybean proteins which are uniformly mixed for blending for 2 to 7 min, and adding the fruit and vegetable particles for uniform mixing, and controlling the temperature of 2 to 8 DEG C. Due to the processing technology, the elasticity, the quality and the taste of the fish sausage are improved; the oily feeling of a user when the user takes the fish sausage is reduced, and the faint scent of fruits and vegetables is enhanced; the fruit and vegetable particles are granular in the fish sausage, so that the fish sausage has unique appearance and taste.

Description

technical field [0001] The invention relates to the field of deep processing of meat products, in particular to a fruit and vegetable composite fish sausage and a preparation method thereof. Background technique [0002] Sausage is an indispensable meat product in people's daily life. Its unique taste and convenient and quick eating method are loved by consumers. However, with the improvement of people's living standards and quality, the concept of healthy eating has gradually been valued and respected by people. Especially for people with high blood sugar, high cholesterol and obesity, sausages made purely from animal meat have single nutrition and high fat content, which cannot meet the needs of modern consumers for food convenience, diversification and nutritional balance. [0003] Fish meat has the characteristics of high protein, low fat, and low cholesterol. It is also rich in various amino acids, vitamins and minerals necessary for the human body. Compared with poult...

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the deficiencies of the prior art such as crushing technology for making sausages and adding fruits and vegetables with high water content, which cannot be shaped and loses nutrients, and aims to provide a method for making compound fish sausages with fruits and vegetables

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