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Method for processing fish sausages containing oat and Herba Portulacae

The technology of a purslane fish and a processing method, which is applied in the field of food processing, can solve the problems of low efficiency, long heating time and high energy consumption, and achieve the effects of reducing energy consumption, reducing curing time and enriching nutrients.

Inactive Publication Date: 2017-02-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned processing technology has relatively long heating time, high energy consumption and low efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 55 parts of hairtail surimi, 6 parts of oat flour, 6 parts of purslane, 3 parts of mulberry, 3 parts of mint, 2 parts of perilla, 2 parts of orange peel, 2 parts of white sugar, 3 parts of non-muscle protein, 3 parts of potato starch, 2 parts of konjac gum, 6 parts of palm oil, 2 parts of table salt, 3 parts of seasoning, and 2 parts of casing; the seasoning is composed of monosodium glutamate, ginger, garlic paste, pepper powder, chili powder, cooking wine, soy sauce and other raw materials.

[0026] The processing of the above-mentioned a kind of oatmeal purslane fish intestines comprises the following steps:

[0027] (1) Purslane is dried, ground into powder, and sieved; oat flour is sieved;

[0028] (2) Chopping mulberry, mint, perilla, and orange peel, boiling with water, removing the filter residue, and obtaining the filtrate;

[0029] (3) Add salt to the surimi, chop and mix for 15 minutes to obtain viscoelastic and shiny surimi balls; add sugar, konjac gum, non...

Embodiment 2

[0034] 56 parts of silver carp surimi, 5 parts of oat flour, 7 parts of purslane, 2 parts of mulberry, 3 parts of mint, 2 parts of perilla, 2 parts of orange peel, 3 parts of white sugar, 2 parts of non-muscle protein, 4 parts of potato starch , 1 part of konjac gum, 7 parts of palm oil, 2 parts of table salt, 2 parts of seasoning, 2 parts of casing; Said seasoning is made up of raw materials such as monosodium glutamate, ginger, garlic paste, Chinese prickly ash powder, chili powder, cooking wine, soy sauce.

[0035] The above-mentioned oat purslane fish sausage comprises the following steps:

[0036] (1) Purslane is dried, ground into powder, and sieved; oat flour is sieved;

[0037] (2) Chopping mulberry, mint, perilla, and orange peel, boiling with water, removing the filter residue, and obtaining the filtrate;

[0038] (3) Add salt to the surimi, chop and mix for 17 minutes to obtain viscoelastic and shiny surimi balls; add sugar, konjac gum, non-muscle protein, and pota...

Embodiment 3

[0043] 57 parts of mackerel surimi, 5 parts of oat flour, 6 parts of purslane, 2 parts of mulberry, 3 parts of mint, 2 parts of perilla, 3 parts of orange peel, 3 parts of white sugar, 2 parts of non-muscle protein, 3 parts of potato starch , 1 part of konjac gum, 7 parts of edible oil, 2 parts of table salt, 2 parts of seasoning, 2 parts of casing; Said seasoning is made up of raw materials such as monosodium glutamate, ginger, mashed garlic, Chinese prickly ash, chili powder, cooking wine, soy sauce.

[0044] The above-mentioned oat purslane fish sausage comprises the following steps:

[0045] (1) Purslane is dried, ground into powder, and sieved; oat flour is sieved;

[0046] (2) Chopping mulberry, mint, perilla, and orange peel, boiling with water, removing the filter residue, and obtaining the filtrate;

[0047] (3) Add salt to the surimi, chop and mix for 20 minutes to obtain viscoelastic and shiny surimi balls; add sugar, konjac gum, non-muscle protein, and potato star...

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PUM

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Abstract

The invention belongs to the field of food processing and relates to a method for processing fish sausages containing oat and Herba Portulacae. The fish sausages are prepared from, by weight, 55-60 parts of minced fish, 5-7 parts of oat powder, 6-9 parts of Herba Portulacae, 2-3 parts of Fructus Mori, 3-6 parts of Herba Menthae, 2-4 parts of Herba Perillae, 2-3 parts of Exocarpium Citri Leiocarpae, 2-4 parts of white sugar, 2-4 parts of non-muscle protein, 3-4 parts of potato starch, 1-3 parts of konjac gum, 6-8 parts of edible oil, 1-2 parts of salt, 2-3 parts of flavorings (including monosodium glutamate, ginger, mashed garlic, Sichuan pepper powder, chili powder, cooking wine and soybean sauce) and 2-3 parts of sausage casings. The materials are subjected to chopping, mixing, filling, radio-frequency and water coupled heat treatment, cooling and the like to obtain finished products. By addition of oat powder, Herba Portulacae, Fructus Mori, Herba Menthae, Herba Perillae and Exocarpium Citri Leiocarpae into the fish sausages containing oat and Herba Portulacae, the fish sausages are free of fishy smell and rich in nutrition, and the products have efficacies of spleen tonifying, lung moistening, heat clearing, pathogenic fire purging and vascular sclerosis preventing. Compared with a traditional two-stage heating technique, the method has advantages of flavor improvement of the fish sausages, shortening of curing time and reduction of energy consumption.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of oat purslane fish sausage. Background technique [0002] Fish contains protein, vitamins, minerals, etc. It is rich in nutrients and has a huge output. In 2014, my country's fish output reached 39.73 million tons. However, it has been mainly sold fresh for a long time, and the proportion of deep processing is insufficient. Its development and utilization are of great significance. [0003] Fish sausage is a traditional food in my country, which is deeply loved by consumers and occupies a certain market share in leisure food. Fish sausages are generally made of surimi as the main ingredient, adding salt, starch, edible oil, seasoning and other auxiliary materials, chopping and heating. Consumers' demand for food is increasingly diversified and individualized. It is difficult for a single variety of fish sausage products to meet the diverse needs o...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L7/157A23L33/10A23L5/20A23L33/17A23L33/185A23L5/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2200/326
Inventor 胡爱军程文雯郑捷郜申红李璐杨育迪
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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