Preparation method for chewy sausage bars

Abstract

The invention discloses a preparation method for chewy sausage bars. The preparation method comprises the following steps: bleaching, adding additives, performing frequency-conversion chopping, performing three-stage gelating, and performing enteroclysis. Low-concentration calcium chloride is adopted to bleach fish, so that not only can colored substances and fishy ingredients in the fish be eliminated, but also water-soluble protein (such as myogen) in the fish can be eliminated. 15-30 parts of an antifreezing agent, 10-20 parts of soy protein, 1-3 parts of a gel intensifier and 2-4 parts ofNaCl are added into 100 parts of the bleached fish. Frequency-conversion chopping and emusification are performed on the fish, and three-stage gelating is performed so as to cause no plasticity of collosol in the chopped fish, so that elastic gel is formed. The preparation method has the beneficial effects that the salt-soluble protein-myofibrilar protein extraction rate of the minced fillet prepared by the method is high, the gelating effect is good, and the nutritional value, elasticity, whiteness and water holding capcity of the minced fillet can be kept for a long time under a freezing condition.

Description

technical field [0001] The invention relates to the technical field of sausage stick preparation, in particular to a method for preparing a chewy sausage stick. Background technique [0002] Surimi products are a kind of deep-processed marine food with high protein, low fat, reasonable nutritional structure, safety and health, which are made from various seawater fish surimi or freshwater fish surimi through a series of processing. Food types include simulated foods such as crab sticks, fried flowers, surimi bread, fish ham, fish sausages, and shrimp cakes. [0003] Surimi products are a kind of deep-processed aquatic food with high protein, low fat, reasonable nutritional structure, safe and healthy, which is made from all kinds of sea fish surimi or freshwater fish surimi through chopping, beating, etc. , and its food types include simulated foods such as crab sticks, fried flowers, surimi bread, fish cakes, fish sausages, and shrimp cakes. Because surimi products are ea...

AI Technical Summary

Problems solved by technology

[0004] However, the quality of surimi is directly related to the quality of surimi products. Under refrigerated conditions, surimi can maintain the freshness of fish meat to a large extent, but the time is short, and it is easy to oxidize and deteriorate.

Although the fish meat can be kept fresh for a long period of time under freezing conditions, the gel performance of surimi will decrease as time goes on, and oxidation will easily occur after thawing, resulting in juice loss and quality degradation

The current manufacturing process of frozen surimi is complex, the manufacturing process is difficult to control, the production efficiency is low, the nutritional value of the product raw materials is lost, the product taste is poor, the product is not easy to store, the economic benefit is low, and the product quality is poor