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Fish-ham sausage with fish cubes and its making process

A fish meat ham sausage and fish meat technology is applied to the processing of aquatic products. , In the field of fish meat and ham sausage, it can solve the problems of thin fish meat, difficult to process and shape, and large water content, and achieve the effect of rich fish flavor, easy storage and convenient consumption.

Inactive Publication Date: 2005-10-26
青岛波尼亚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One purpose of the present invention is to better overcome the disadvantages that fish meat is not easy to process and shape because of its fine fiber and high water content, and at the same time, it has a wide range of applications, opening up a new way for aquatic product processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Cod ham sausage

[0016] Choose 10kg of cod fish, 5kg of minced pork, 1kg of starch, 0.45kg of refined salt, 0.3kg of chicken essence, 0.45kg of sugar, 0.45kg of white wine, 0.03kg of ginger juice, and 1kg of spiced water. Mix thoroughly with a mixer, pour it into animal casings or simulated casings (that is, collagen film or polyvinylidene chloride plastic film) with a sausage enema machine, tie both ends, seal, heat and shape in a stainless steel second-smoked kettle, and add Sterilized and boiled in a high-pressure hot water sterilizer, cooled and drained, it is a cost product.

Embodiment 2

[0017] Example 2 Yellow croaker ham sausage

[0018] Choose yellow croaker shaped fish 10kg, minced pork 3kg, starch 0.5kg, refined salt 0.35kg, chicken essence 0.2kg, sugar 0.3kg, white wine 0.35kg, ginger juice 0.03kg, spiced water 1kg, seaweed glue amount. Mix thoroughly with a mixer, pour it into animal casings or simulated casings (that is, collagen film or polyvinylidene chloride plastic film) with a sausage enema machine, tie both ends, seal, heat and shape in a stainless steel second-smoked kettle, and add Sterilized and boiled in a high-pressure hot water sterilizer, cooled and drained, it is a cost product.

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PUM

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Abstract

The fish-ham sausage is produced through the steps of initial treatment of fish, salting, wind drying or stoving, steaming, eliminating fish bone after being cooled to obtain fish cubes, mixing fish cubes in 20-90 wt% and farm animal meat 1-49 wt% as main material and other conventional ham sausage producing steps. The said production process makes the fish easy to be formed. The fish-ham sausage has the flavor of fish taste maintained and is more delicious than available fish sausage. In addition, it has fish cubes seen.

Description

technical field [0001] The invention relates to a fish ham sausage with chunked fish meat produced by using fish meat as a main raw material and a preparation method of the fish ham sausage. The technical field belongs to aquatic product treatment. Background technique [0002] Fish is a kind of aquatic product with high nutritional value. It is an aquatic product that people like to eat. Traditional processing methods include waxing, smoking, canning, etc., or frozen transportation to meet the needs of people in areas without aquatic products. In recent years, the technology of producing sausage and ham sausage with fish meat has been greatly developed, which meets people's needs to a certain extent, but the fish ham sausage in the prior art all uses starch to be added to minced fish meat, and then Then produce fish ham sausage with the conventional process of making ham sausage, disclose a kind of preparation method of fish meat sausage as in Chinese patent CN1234990A, al...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/00A23L13/60A23L17/00
CPCA23L1/3175A23L1/3103A23L1/3255A23L17/70A23L13/03A23L13/65
Inventor 王山
Owner 青岛波尼亚食品有限公司