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High-calcium cheese fish sausage and preparation method thereof

A cheese fish sausage, high-calcium technology, applied in the field of fish food processing, can solve the problems of dark color, serious grit feeling, poor taste of fish sausage, etc., and achieves low production cost, simple method, high calcium content and high calcium content. The effect of nutritional value

Inactive Publication Date: 2017-08-29
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention proposes a high-calcium cheese fish sausage and its preparation method, the purpose of which is to solve the problem of high-value utilization of fish bone leftovers, increase the calcium content in fish sausage, and at the same time solve the taste of fish sausage caused by the addition of fish bone paste Problems such as poor quality, severe sandy feeling, and dark colors

Method used

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Examples

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Effect test

preparation example Construction

[0039] The preparation method of the above-mentioned high-calcium cheese fish sausage, the steps are as follows:

[0040] (1) Preparation of surimi: thaw frozen surimi, chop and mix surimi for 3 to 5 minutes, add salt and continue to chop and mix for 3 to 6 minutes until the surimi becomes viscous surimi, then add water, fish bone paste, thin Meat, fat, processed cheese, egg white, vegetable oil, gluten powder, starch, soybean protein isolate, monosodium glutamate, white pepper powder, onion and garlic juice, chopped and mixed for 10-15 minutes to obtain mixed fish paste. The temperature of surimi is lower than 10°C; to prevent the thermal denaturation of fish protein and affect the quality of fish sausage gel.

[0041] (2) Enema forming and cooking: the prepared mixed fish paste is enemaed and ligated into plastic casings through a vacuum enema machine, and then the fish intestines are steamed at 40-50°C for 10-15 minutes, and then cooked at 85-50°C. Continue cooking at 95°C...

Embodiment 1

[0045] A high-calcium cheese fish sausage is composed of the following raw materials in parts by weight:

[0046] 250 parts of surimi, 200 parts of fish bone paste, 40 parts of lean meat, 20 parts of fat, 10 parts of salt, 40 parts of processed cheese, 40 parts of egg white, 25 parts of vegetable oil, 150 parts of water, 20 parts of gluten powder, starch 50 parts, 20 parts of soybean protein isolate, 1 part of monosodium glutamate, 2 parts of white pepper powder, 2 parts of onion and garlic juice.

[0047]The preparation method of the above-mentioned high-calcium cheese fish sausage, the fish bone paste is made by the following method: (1) thawing of frozen fish bones: thawing the frozen fish bones naturally for 10-12 hours; (2) rinsing and decolorization: thawing the fish bones with % hydrogen peroxide (food grade), 3% sodium chloride, 0.2% sodium hydroxide (food grade) mixed solution for decolorization, and then rinse with tap water 5 times; (3) Coarse crushing: coarsely cru...

Embodiment 2

[0054] A high-calcium cheese fish sausage is composed of the following raw materials in parts by weight:

[0055] 300 parts of minced fish, 150 parts of fish bone paste, 50 parts of lean meat, 30 parts of fat, 15 parts of salt, 50 parts of processed cheese, 50 parts of egg white, 30 parts of vegetable oil, 170 parts of water, 30 parts of gluten powder, starch 60 parts, 30 parts of soybean protein isolate, 2 parts of monosodium glutamate, 3 parts of white pepper powder, 3 parts of onion and garlic juice.

[0056] The preparation method of the above-mentioned high-calcium cheese fish sausage, the fish bone paste is made by the following method: (1) thawing of frozen fish bones: thawing the frozen fish bones naturally for 10-12 hours; (2) rinsing and decolorization: the fish bones contain 1% The mixed solution of hydrogen peroxide (food grade), 2% sodium chloride, and 0.4% sodium hydroxide (food grade) is decolorized, and then washed 4 times with tap water; (3) Coarse crushing: c...

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Abstract

The invention belongs to the technical field of aquatic product processing, and particularly relates to a high-calcium cheese fish sausage and a preparation method thereof. Fishbone is made into ultra-fine fishbone paste, the ultra-fine fishbone paste is added into a fish sausage, and the high-calcium cheese fish sausage taking the fishbone paste, minced fish and cheese as the main materials is developed. The high-calcium cheese fish sausage can effectively utilize fishbone leftovers and improve the calcium content of the fish sausage, and moreover solves the problems that the taste of the fish sausage is not good enough, sand feeling is severe and the color is dark due to the adding of the fishbone paste. The high-calcium cheese fish sausage is rich in nutrition and particularly suitable for children and old people.

Description

technical field [0001] The invention belongs to the technical field of fish food processing, and in particular relates to a high-calcium cheese fish sausage and a preparation method thereof. Background technique [0002] Calcium is the most active constant element in the human body, and its content accounts for about 1.5-2% of the body weight, of which 99% constitutes the main component of bones and teeth in the form of calcium salts. The results of the national dietary nutrition survey show that calcium is the most deficient thing in China, and the average daily calcium intake per person is less than 50% of the demand. The phenomenon of calcium deficiency in children and adolescents is the most serious, and up to 80% of the population does not even meet the recommended intake. 50% of the input amount. Traditional calcium supplement products are mostly calcium preparations, which are not easily absorbed by the human body. With people's pursuit of nature, health and returni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/10
CPCA23V2002/00A23L17/10A23L17/70A23L33/10A23V2200/30
Inventor 李学鹏励建荣刘慈坤范大明仪淑敏朱文慧步营李钰金沈琳牟伟丽黄建联丁浩宸季广仁
Owner BOHAI UNIV
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