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Preparation method of low-salt Chinese yam rose preserved fish sausages

A production method and technology of roses, applied in the preservation of meat/fish with chemicals, food science and other directions, can solve the problems of reducing the taste of sausages and consumer acceptance, and achieve the improvement of intestinal function, wide sources, and improved immunity. Effect

Pending Publication Date: 2020-07-28
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention of application number CN201510959890.3 discloses a kind of sausage and its preparation method. The pork hind legs are used as raw materials, which are minced, then added with Chinese medicine juice, mixed with Pleurotus eryngii, Pleurotus eryngii, and preserved eggs, mixed and marinated, enema, and dried. , reducing the sausage taste and consumer acceptance

Method used

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  • Preparation method of low-salt Chinese yam rose preserved fish sausages
  • Preparation method of low-salt Chinese yam rose preserved fish sausages
  • Preparation method of low-salt Chinese yam rose preserved fish sausages

Examples

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Effect test

Embodiment 1

[0038] A method for preparing low-salt yam rose sausage, comprising the following steps:

[0039] A. Preparation of chitin nanofibers: squid bones were washed with water to remove residues, placed in a constant temperature drying oven to dry, then ground with a grinder, and sieved to obtain squid bone powder (about 150 μm). Then mix with 5g / L Triton X-100, the mixing ratio is 1g:10ml, and stir at room temperature for 24h, to remove lipid and protein, centrifuge at 8000rpm for 15min, remove the supernatant, get the precipitate and wash with distilled water and stir, and Mix with 1mol / L NaOH at room temperature for 24h, the mixing ratio is 1g:10ml, centrifuge at 8000rpm for 15min, remove the supernatant to obtain a solid product. Finally, the solid product was washed with distilled water until it became neutral, centrifuged at 10,000 rpm for 15 min, and the supernatant was removed to obtain β-chitin. Then, make a 0.5g / L chitin solution and place it in an ice bath, then use an u...

Embodiment 2

[0044] A method for preparing low-salt yam rose sausage, comprising the following steps:

[0045] A. Preparation of chitin nanofibers: squid bones were washed with water to remove residues, placed in a constant temperature drying oven to dry, then ground with a grinder, and sieved to obtain squid bone powder (about 150 μm). Then mix with 5g / L Triton X-100, the mixing ratio is 1g:10ml, and stir at room temperature for 24h, to remove lipid and protein, centrifuge at 8000rpm for 15min, remove the supernatant, get the precipitate and wash with distilled water and stir, and Mix with 1mol / L NaOH at room temperature for 24h, the mixing ratio is 1g:10ml, centrifuge at 8000rpm for 15min, remove the supernatant to obtain a solid product. The solid product was then washed with distilled water until it became neutral, centrifuged at 10000 rpm for 15 min, and the supernatant was removed to obtain β-chitin. Then, make a 0.5g / L chitin solution and place it in an ice bath, then use an ultras...

Embodiment 3

[0050] A method for preparing low-salt yam rose sausage, comprising the following steps:

[0051] A. Preparation of chitin nanofibers: squid bones were washed with clear water to remove residues, placed in a constant temperature drying oven to dry, then ground with a grinder, and sieved to obtain squid bone powder (about 150 μm). Then mix with 5g / L Triton X-100, the mixing ratio is 1g:10ml, centrifuge at 8000rpm for 15min, remove the supernatant, wash the precipitate with distilled water and stir, and mix with 1 mol / L NaOH at room temperature for 24h, the mixing ratio 1g:10ml, centrifuged at 8000rpm for 15min, removed the supernatant to obtain a solid product. The solid product was washed with distilled water until it became neutral, centrifuged at 10000 rpm for 15 min, and the supernatant was removed to obtain β-chitin. Then, make a 0.5g / L chitin solution and place it in an ice bath, then use an ultrasonic cell grinder to grind at 20kHz, 200W, and after 45min, centrifuge it ...

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Abstract

The invention relates to a preparation method of low-salt Chinese yam rose preserved fish sausages. A pickling agent contains chitosan nanofibers and citric acid, wherein the chitosan nanofibers can adsorb free Cl<-> in a NaCl solution under an acidic condition to form a double electric layer, so that the concentration of free Na<+> in the solution is increased, the contact between Na<+> and a taste receptor on taste buds is increased, and as a result, the salty taste is enhanced; and chitosan has a bacteriostatic effect. Chinese yams added to the preserved fish sausages prepared with the method are diversified, have wide sources, rich active ingredients and high nutritional value and have functional effects of improving intestinal functions, improving immunity, resisting oxidation and protecting the liver and the spleen.

Description

[0001] (1) Technical field [0002] The invention relates to a method for preparing low-salt yam rose sausage. [0003] (2) Background technology [0004] Fish meat is delicious and has high nutritional value, but fish meat is easily polluted by microorganisms and easily spoiled. The fish meat is marinated and made into sausages, which can effectively extend the shelf life. Moreover, the sausage is protected by a layer of casing, which increases the food safety of the product. However, with the popularization of the concept of "low-salt diet" among consumers, the high salt content in cured fish has been criticized by consumers. How to ensure its taste and storage quality while reducing the salt content in cured fish is a common concern of researchers. [0005] Chitin is one of the most abundant biopolymers in nature, especially in shrimp shells, crab shells, squid bones and fungal (and yeast) cell walls. Chitin has excellent properties such as bacteriostasis, hemostasis, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L13/70A23L27/00A23L27/20A23L13/40A23B4/20A23L27/10A23L33/10A23L19/10
CPCA23L17/00A23L13/72A23L27/88A23L27/2052A23L27/2028A23L13/428A23L13/42A23B4/20A23L27/10A23L33/10A23L19/10A23V2002/00
Inventor 周绪霞储雨姗丁玉庭柯志刚顾赛麒吕飞朱士臣
Owner ZHEJIANG UNIV OF TECH
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