Fruit and vegetable compound fish sausage

A compound fish, fruit and vegetable technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of fruits and vegetables not forming, nutrition loss, etc., to reduce greasy taste, increase fragrance, Effect of preventing browning

Inactive Publication Date: 2017-01-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Fruit and vegetable compound fish sausage
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  • Fruit and vegetable compound fish sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fruit and vegetable compound fish sausage, implemented according to the following steps (taking carrot compound fish sausage as an example)

[0030] A carrot compound fish sausage, which consists of the following percentages by weight: 38 parts of minced fish, 10.8 parts of minced pork (the ratio of fat to lean meat is 4:1), 8.28 parts of soybean protein, 5.04 parts of starch, 15.7 parts of carrot granules, 18 parts of water, 1.08 parts of table salt, 0.112 parts of pectin, 0.056 parts of sucrose, and 3.176 parts of spices.

[0031] The preparation method of the fruit and vegetable granules is as follows: taking the preparation of 15.7 parts of carrot granules as an example, mix 15.7 parts of carrots with 3 parts of water, crush and stir to obtain a mixture of carrot juice and meat; at the same time, mix 0.045 parts of pectin with 0.056 parts of After mixing sucrose, boil in 18 parts of cold water for 4 minutes, cool the solution to 35°C to obtain a colloidal solution...

Embodiment 2

[0040] Example 2, making grape compound fish sausage. In the production of fruit and vegetable granules, carrots were replaced with grapes, which were crushed, seeded and stirred to obtain a grape juice meat mixture, and the rest were the same as in Example 1.

Embodiment 3

[0041] Example 3, making horseshoe compound fish sausage, replacing the carrot in the raw material with water chestnut, the rest is the same as Example 1.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23L33/185
CPCA23V2002/00A23V2250/5488A23V2200/16A23V2200/14
Inventor 江虹锐赵谋明何谦冯潇廖寒露林森
Owner GUANGXI UNIV
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