Pure fish sausage and preparation method thereof

Abstract

The invention relates to a fish sausage with pieces of fish meat, which is produced by main materials of formed fish meat and auxiliary materials of flavoring. The main materials comprise 8-95% of formed fish meat and 1-49% of minced fish by weight. The sausage can be produced according to conventional technological process by processing the formed fish meat into required blocks, strips, pieces and grains after freezing the fresh fish meat cut by the conventional method and can also be produced by adding minced fish, fruit, preserved fruit, dried fruit or vegetable, accounting for 5-50% of the total weights, after mixing the main materials and the auxiliary materials in a proportion. The inventive product overcomes the disadvantages of process-forming difficulty due to thin fiber and high moisture of the fish meat, maintains the fish original flavor in the sausage furthest, and has a better taste. Therefore, the fish sausage is delicious with pieces of fish meat.

Description

technical field

[0001] The invention relates to a fish sausage with chunked fish meat and a preparation method of the fish 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 sausages from fish meat has been greatly developed, which satisfies people's needs to a certain extent. For example, Chinese patent CN1234990A discloses a method for preparing fish sausages. Although the disclosed technical solution solves the problem caused by starch to a certain extent, the fish flavor is not obvious and still cannot get rid of it. Due to problems such as dry mouthfeel, poor elasticity, and single taste, people still cannot fee...

Examples

Embodiment 1

[0025] Choose 1792 grams of octopus shaped fish, process it into small pieces or strips of 0.2-10 cm square, 91 grams of minced fish, 40 grams of refined salt, 60 grams of white sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 20 grams of ginger juice, 35 grams of natural spices , mix evenly, then add 1033 grams of peanuts, fill in pig casings, put in a smoker oven for drying, cook, dry, cool, vacuum pack, and sterilize, which is the product of the present invention, hairtail fish sausage with nuts.

Embodiment 2

[0027] Choose 1792 grams of yellow croaker shaped fish, process it into small pieces or strips of 0.2-10 cm square, add 91 grams of minced fish, add 40 grams of refined salt, 60 grams of sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 40 grams of soy sauce, and 20 grams of ginger juice , 35 grams of natural spices, mixed evenly, then add 500 grams of carrots, fill it in pig casings, put it in a shaded and ventilated place to dry or dry, cooked, cooled, vacuum-packed, sterilized, the product of the present invention is the yellow croaker fish meat vegetable sausage .

Embodiment 3

[0029] Choose 1800 grams of octopus shaped fish, process it into small pieces or strips of 0.2-10 cm square, 120 grams of minced fish, 40 grams of refined salt, 60 grams of white sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 20 grams of ginger juice, 5 grams of natural spices , mix evenly, then add the mixture of 103.3 grams of kelp, fill in protein casings, put in a ventilated place to dry or dry, cooked, cooled, vacuum-packed, sterilized, that is the product of the present invention hairtail fish seaweed sausage.

technical field

[0001] The invention relates to a fish sausage with chunked fish meat and a preparation method of the fish 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 sausages from fish meat has been greatly developed, which satisfies people's needs to a certain extent. For example, Chinese patent CN1234990A discloses a method for preparing fish sausages. Although the disclosed technical solution solves the problem caused by starch to a certain extent, the fish flavor is not obvious and still cannot get rid of it. Due to problems such as dry mouthfeel, poor elasticity, and single taste, people still cannot fee...

Examples

Embodiment 1

[0025] Choose 1792 grams of octopus shaped fish, process it into small pieces or strips of 0.2-10 cm square, 91 grams of minced fish, 40 grams of refined salt, 60 grams of white sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 20 grams of ginger juice, 35 grams of natural spices , mix evenly, then add 1033 grams of peanuts, fill in pig casings, put in a smoker oven for drying, cook, dry, cool, vacuum pack, and sterilize, which is the product of the present invention, hairtail fish sausage with nuts.

Embodiment 2

[0027] Choose 1792 grams of yellow croaker shaped fish, process it into small pieces or strips of 0.2-10 cm square, add 91 grams of minced fish, add 40 grams of refined salt, 60 grams of sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 40 grams of soy sauce, and 20 grams of ginger juice , 35 grams of natural spices, mixed evenly, then add 500 grams of carrots, fill it in pig casings, put it in a shaded and ventilated place to dry or dry, cooked, cooled, vacuum-packed, sterilized, the product of the present invention is the yellow croaker fish meat vegetable sausage .

Embodiment 3

[0029] Choose 1800 grams of octopus shaped fish, process it into small pieces or strips of 0.2-10 cm square, 120 grams of minced fish, 40 grams of refined salt, 60 grams of white sugar, 16 grams of white wine, 35 grams of monosodium glutamate, 20 grams of ginger juice, 5 grams of natural spices , mix evenly, then add the mixture of 103.3 grams of kelp, fill in protein casings, put in a ventilated place to dry or dry, cooked, cooled, vacuum-packed, sterilized, that is the product of the present invention hairtail fish seaweed sausage.