A kind of medicated fish sausage and its preparation method

A technology of fish sausage and herbal diet, which is applied in the direction of food ingredients as moisturizers, food ingredients as antioxidants, food ingredients as taste improvers, etc. It can solve the problems of few intensively processed products, low technical content and low added value of products, and achieve equipment Low requirements, avoiding the oxidation of proteases, weak effect of implicating effect

Active Publication Date: 2021-02-19
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, my country's freshwater fish deep-processing industry has developed rapidly, but there are still many bottlenecks that need to be solved urgently. For example, there are few deep-processing products such as surimi products, and the technical content and added value of the products are low.

Method used

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  • A kind of medicated fish sausage and its preparation method
  • A kind of medicated fish sausage and its preparation method
  • A kind of medicated fish sausage and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A medicated fish sausage product, the raw material components of the fish sausage gel product include the following in parts by weight:

[0048] 100 parts of minced fish, 5 parts of antifreeze, 3 parts of Codonopsis powder, 3 parts of iodized salt, 7 parts of egg white, 1 part of monosodium glutamate, 3 parts of sugar, 50 parts of ice water;

[0049] The antifreeze is compounded by sucrose and sorbitol in a mass ratio of 1:1;

[0050] The ice water is a mixture of ice and water, and the temperature is 3°C.

[0051] Described surimi is snakehead surimi, and its preparation method is as follows:

[0052] Slaughter the fresh black fish, remove the head, scale and viscera. After cleaning, pick the meat and rinse. Centrifuge and dehydrate the rinsed surimi, add antifreeze to crush, pack and freeze to obtain frozen surimi; the rinsing step is divided into two steps: The first step is to wash twice with water with 5 times the mass of surimi, and wash twice for 7 minutes each...

Embodiment 2

[0086]A medicated fish sausage product, the raw material components of the fish sausage gel product include the following in parts by weight:

[0087] 100 parts of minced fish, 5 parts of antifreeze, 3 parts of Codonopsis powder, 3 parts of iodized salt, 7 parts of egg white, 1 part of monosodium glutamate, 3 parts of sugar, 50 parts of ice water;

[0088] The antifreeze is compounded by sucrose and sorbitol in a mass ratio of 1:1;

[0089] The ice water is a mixture of ice and water, and the temperature is 3°C.

[0090] Described surimi is snakehead surimi, and its preparation method is as follows:

[0091] Slaughter the fresh black fish, remove the head, scale and viscera. After cleaning, pick the meat and rinse. Centrifuge and dehydrate the rinsed surimi, add antifreeze to crush, pack and freeze to obtain frozen surimi; the rinsing step is divided into two steps: The first step is to wash twice with water with 5 times the mass of surimi, and wash twice for 7 minutes each ...

Embodiment 3

[0102] A medicated fish sausage product, the raw material components of the fish sausage gel product include the following in parts by weight:

[0103] 100 parts of minced fish, 5 parts of antifreeze, 3 parts of Codonopsis powder, 3 parts of iodized salt, 7 parts of egg white, 1 part of monosodium glutamate, 3 parts of sugar, 50 parts of ice water;

[0104] The antifreeze is compounded by sucrose and sorbitol in a mass ratio of 1:1;

[0105] The ice water is a mixture of ice and water, and the temperature is 3°C.

[0106] Described surimi is snakehead surimi, and its preparation method is as follows:

[0107] Slaughter the fresh black fish, remove the head, scale and viscera. After cleaning, pick the meat and rinse. Centrifuge and dehydrate the rinsed surimi, add antifreeze to crush, pack and freeze to obtain frozen surimi; the rinsing step is divided into two steps: The first step is to wash twice with water with 5 times the mass of surimi, and wash twice for 7 minutes each...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a medicinal fish sausage and a preparation method thereof. The conditioning gel product includes the following raw material components in parts by weight: 100 parts of minced fish, 2-6 parts of antifreeze, 1-5 parts of Codonopsis powder, 5-15 parts of starch, 1-5 parts of table salt, eggs 5-10 parts of clear water, 0.5-1.5 parts of monosodium glutamate, 1-5 parts of sugar, 40-60 parts of ice water; wherein the antifreeze is compounded by sucrose and sorbitol in a ratio of 1:1. Compared with traditional surimi products, the surimi products produced by the preparation method provided by the invention have delicate taste, high gel strength, low fishy smell, special smell of Codonopsis pilosula, can significantly improve appetite, and also have traditional Chinese medicine The health care function of Codonopsis pilosula can significantly increase the added value of surimi products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a medicinal fish sausage and a preparation method thereof. Background technique [0002] In recent years, my country's freshwater fish deep-processing industry has developed rapidly, but there are still many bottlenecks that need to be solved urgently. For example, there are few deep-processing products such as surimi products, and the technical content and added value of the products are low. And with the rapid development of society, people's health is facing serious threats. At present, our country is facing a very serious sub-health problem, accounting for 70% of the total population, people are in a sub-health state, 15% of people have diseases, and only 15% of people are healthy. As early as 2,000 years ago, black fish was listed as the top grade insect fish by "Shen Nong's Materia Medica". It has the functions of clearing heat and expelling wind, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L33/10A23L29/30A23L29/00A23L27/40
CPCA23V2002/00A23V2200/02A23V2200/044A23V2200/10A23V2200/14A23V2200/16A23V2200/15A23V2200/24A23V2200/23A23V2200/30A23V2200/324A23V2250/1598A23V2250/30A23V2250/5118
Inventor 杜红英胡正义吴丰芮张高楠尤娟
Owner HUAZHONG AGRI UNIV
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