Preparation method of nutritional fish sausage

A production method and technology for nutritious fish, applied in food science and other directions, can solve the problems of insufficient elasticity and brittleness, rough taste of fish sausage, unable to meet the requirements of taste and nutrition, etc., and achieve the effect of long shelf life

Inactive Publication Date: 2017-05-31
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional fish sausage tastes rough and not brittle enough, which cannot meet the taste and nutrition requirements of current consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Embodiment: (1) Take 1 part by weight of compound emulsifier, 15 parts by weight of fat, and 30 parts by weight of ice water, and beat to make emulsified pulp for later use;

[0017] (2) Take 100 parts by weight of minced fish, 15 parts by weight of egg white, 15 parts by weight of soybean protein isolate, 0.3 parts by weight of compound phosphate, 0.2 parts by weight of sodium lactate, 1.8 parts by weight of table salt, 0.8 parts by weight of monosodium glutamate, and 4 parts by weight of white sugar, 0.3 parts by weight of transglutaminase, 15 parts by weight of starch, and 0.04 parts by weight of sodium D-erythorbate, beating until the surface of the mixed material is shiny, viscous and free of particles.

[0018] (3) After beating the fish pulp, add emulsified slurry with 25% weight of the fish pulp and stir until the color of the pulp is uniform, and the temperature during this period is 6°C;

[0019] (4) After mixing the fish pulp with 10% of the weight of fish pu...

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PUM

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Abstract

The invention provides a preparation method of nutritional fish sausage. The method comprises the following production steps: (1) emulsion paste is prepared for use; (2) fish paste is prepared for use; (3) the emulsion paste is added to be stirred; (4) the fish sausage is formed; (5) gelling is performed; (6) high-temperature sterilization is performed; (7) after drying and packaging, the product is prepared. Through relevant destructive test, the expiration date of the prepared product reaches 9 months; all used raw and auxiliary materials conform to the corresponding quality standards; added food additives conform to the requirements of GB 2760 standards; the produced product conforms to the standard requirements; the eating is safe. The prepared fish sausage has the advantages that various kinds of sauce are added, so that the nutrition is more balanced and rich and can be easily absorbed; the fish sausage is very suitable for various types of user groups; different sauce can form sandwiches in different colors, so that the tangent plane of the product is very beautiful and bright; the product is elastic, brittle and smooth; the nutritional fish sausage can be sold at normal temperature; the expiration date is long.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making nutritious fish sausage. Background technique [0002] Traditional fish sausage tastes rough and not brittle enough, which cannot meet the taste and nutrition requirements of current consumers. Contents of the invention [0003] The purpose of the present invention is to provide a method for making nutritious fish sausage, which can meet the taste and nutrition requirements of current consumers and adapt to the development of the times. [0004] The preparation method of the nutritional fish sausage of the present invention is characterized in that it comprises the following production steps: [0005] (1) Take 1-2 parts by weight of compound emulsifier, 10-20 parts by weight of fat, and 20-40 parts by weight of ice water, and beat to make emulsified pulp for later use; [0006] (2) Take 100 parts by weight of minced fish, 10-20 parts by weight of egg white, 10-20 parts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 陈育彬庄沛锐陈楚锐常为众庄献旭
Owner 广东真美食品股份有限公司
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