Henry steudnera tuber fish meat sausages and making method thereof

A technology of fish sausage and taro fish, which is applied in the field of food processing, can solve the problems of fish sausage shelf life and quality degradation, failure to achieve gel strength, affect taste and flavor, etc., to improve gel strength and water holding capacity, shorten Heating time, effect of reducing gel deterioration

Active Publication Date: 2018-06-12
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, simply reducing the salt will lead to a decline in the shelf life and quality of fish sausages, affecting the taste and flavor
At the same time, umami taste is the main feature of surimi products, but in the process of processing and preservation, umami substances are easily degraded, affecting the flavor, and the addition of exogenous umami substances is restricted by endogenous enzymes
[0005] As an improvement, auxiliary materials such as starch are often added in the prior art. Although the gel strength of the product has been improved to a certain extent, the improvement effect is not good, and the gel strength during high salt still cannot be reached, and it will also cause product caking and rough texture

Method used

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  • Henry steudnera tuber fish meat sausages and making method thereof
  • Henry steudnera tuber fish meat sausages and making method thereof
  • Henry steudnera tuber fish meat sausages and making method thereof

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preparation example Construction

[0017] The invention provides a method for preparing taro and fish sausage, which comprises the following steps:

[0018] Step 1: The taro coarse powder passed through a 60-mesh sieve is pulverized by an airflow ultrafine pulverizer, and then passed through a 400-600-mesh sieve to obtain the taro ultrafine powder; fresh and live fish are pretreated, and then the meat is harvested to obtain fish;

[0019] Step 2: Rinse the fish meat obtained in Step 1 with neutral electrolyzed water at a temperature below 20°C for 2 to 3 times, and then dehydrate;

[0020] Step 3: Process the dehydrated fish meat in step 2 with high-density carbon dioxide technology, and then grind it to obtain fish meat pellets;

[0021] Step 4: Chop and mix the fish meat cubes in step 3 separately for 3-5 minutes, then add salt, monosodium glutamate, pepper, vinegar, cooking wine, taste nucleotide disodium and taro superfine powder in step 1, and continue chopping Mix for 5-8 minutes to obtain surimi, fill ...

Embodiment 1

[0046] A preparation method of fragrant taro fish sausage, comprising the following steps:

[0047] Step 1: Wash the taro with water, dry it and place it in a plant grinder for preliminary crushing, pass through a 60-mesh sieve to obtain the taro coarse powder, pass the taro coarse powder through the 60-mesh sieve through an airflow ultrafine grinder (air flow pressure is 0.6MPa, feed rate is 90kg / h) crosses 400 mesh sieves after pulverizing and obtains taro superfine powder;

[0048] Fresh fish is pretreated (the pretreatment includes the initial water washing, descaling, fish head removal, fish tail removal, viscera removal and secondary water washing carried out in sequence) and then the meat is harvested with a drum type meat harvester. Fish meat obtained by separating fish meat from bone spurs and fish skin;

[0049] Step 2: Mix the fish meat obtained in step 1 with neutral electrolyzed water (pre-adjusted electrolyzed water processor, set current 3A, voltage (5±0.2V, ch...

Embodiment 2

[0057] A preparation method of fragrant taro fish sausage, comprising the following steps:

[0058] Step 1: Wash the taro with water, dry it and place it in a plant grinder for preliminary crushing, pass through a 60-mesh sieve to obtain the taro coarse powder, pass the taro coarse powder through the 60-mesh sieve through an airflow ultrafine grinder (air flow pressure is 1.0MPa, feed rate is 110kg / h) crosses 600 mesh sieves after pulverizing and obtains taro superfine powder;

[0059] Fresh fish is pretreated (the pretreatment includes the initial water washing, descaling, fish head removal, fish tail removal, viscera removal and secondary water washing carried out in sequence) and then the meat is harvested with a drum type meat harvester. Fish meat obtained by separating fish meat from bone spurs and fish skin;

[0060] Step 2: The fish meat obtained in step 1 and neutral electrolyzed water (pre-adjusted electrolyzed water processor, set current 3A, voltage (5±0.2) V, chlo...

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Abstract

The invention relates to henry steudnera tuber fish meat sausages and a making method thereof. The making method comprises the following steps of pulverizing henry steudnera tuber coarse powder through an air-flow ultrafine pulverizer so as to obtain henry steudnera tuber ultrafine whole powder; pretreating fresh and living fish, and collecting meat so as to obtain fish meat; rinsing the fish meatwith neutral electrolyzed water, and then performing dehydration; treating the dehydrated fish meat through a high-density carbon dioxide technique, and then mincing the treated fish meat into fish meat granules; separately chopping the fish meat granules for 3-5min, adding table salt, monosodium glutamate, pepper powder, vinegar, cooking wine, disodium 5'-ribonucleotide and the henry steudnera tuber ultrafine whole powder, and continuing performing chopping for 5-8min so as to obtain minced fish meat; and loading the minced fish meat into protein sausage casings, then sequentially performingradio frequency treatment and resistance heating, then performing cooling, and performing packaging so as to obtain target products, wherein the dosage of the table salt is 1-1.5% of the mass of thefish meat granules. The henry steudnera tuber fish meat sausages made by the making method disclosed by the invention are low in salt content, good in gel coagulation intensity, soft, fine and smoothand excellent in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a taro fish sausage and a preparation method thereof. Background technique [0002] Fish sausage is made of surimi as the main raw material, with salt, starch, spices, etc. as auxiliary materials, mixed and chopped, filled into the casing, and processed through sealing, sterilization, cooking and other operating units. As a new type of surimi product, fish sausage is deeply loved by consumers due to its unique flavor and taste, especially in hot pot. In the production process of fish sausage, the gel strength is an important index, which determines the quality of fish sausage. During the gelation process of surimi products, endogenous proteases will cause gel degradation, resulting in the gradual collapse of the formed gel structure, which is not conducive to the stability of the product. [0003] In the process of making fish sausage, 2-3% of the mass of fish meat is o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L5/30
CPCA23L5/30A23L17/70A23L19/01A23L19/09
Inventor 郭泽镔王健一张怡孙思薇林雄林鸿
Owner FUJIAN AGRI & FORESTRY UNIV
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