Preparation method for corn-fish flesh sausage

Abstract

The invention discloses a preparation method for a corn-fish flesh sausage. The preparation method comprises the following steps: step 1, selection and treatment of raw materials; step 2, rinsing: a step of carrying out rinsing with clear water twice for 10 min, wherein the clear water has a temperature of 3 to 8 DEG C and a pH value of 6.5 and a rinsing water volume is 6 times; step 3, mincing and kneading of fish flesh, wherein the temperature of the fish flesh is maintained to be less than 8 DEG C during mincing, and kneading comprises air kneading, salt kneading and flavoring kneading; step 4, blending: a step of adding sweet niblet into the kneaded fish flesh and carrying out uniform mixing under stirring, wherein the addition amount of the sweet niblet is 8%; step 5, casing filling: a step of filling a casing with a mixture obtained in the previous step, wherein the filled mixture should be appropriately loose; and step 6, steaming and cooking: a step of heating the obtained fish flesh sausage for 20 min with the gelating temperature of the fish flesh sausage controlled to be in a temperature range of 35 to 55 DEG C and then carrying out second-stage heating in boiling water for 30 min. The corn-fish flesh sausage provided by the invention has excellent characteristics of gel strength, hardness, chewiness and the like and good taste, and can substantially increase the added value of high-yield low-value freshwater trash fish and sweet corn.

Description

technical field

[0001] The invention relates to the technical field of deep processing of fish products, in particular to a preparation method of corn and fish meat sausage. Background technique

[0002] Bighead carp is similar to silver carp in shape and flat on the side. It is a kind of freshwater fish. The head is large and broad, and the head length is about 1 / 3 of the body length. The mouth is also wide and slightly upturned. The eye position is low, the gill opening is large, and the operculum is well developed. The scales are thin and dense, the back is black, and the side of the body is dark brown with black or yellow spots. Belly gray. The fins are light gray. There is a horny ventral rib from the base of the pelvic fin to the anus. The pectoral fin is longer, with its trailing edge extending beyond the base of the pelvic fin. Bighead carp are docile in nature, do not like to jump, and live in the middle layer of the water body. Filter-feeding, mainly eat zo...

Examples

Embodiment 1

[0064] A preparation method of corn fish sausage, comprising the following steps:

[0065] Step 1. Raw material selection and processing:

[0066] Choose fresh, intact and undamaged miscellaneous fish. The fish body is bright, undamaged, transparent, and the fish eyes are bright and healthy. Fresh bighead carp, remove the scales, heads, and viscera, rinse well, and put them in immediately after draining. Refrigerator, set aside; after the bighead carp is thawed, immediately remove the fishbone, take the fish, rinse with clean water, drain and set aside;

[0067] Step two, rinse:

[0068] Use clean water with a water temperature of 3-8°C and a pH of 6.5, the amount of rinsing water is 6 times, the rinsing time is 10 minutes, and rinsing twice;

[0069] Rinsing is a very important process in the production of surimi. Its purpose is to remove blood, urea, pigments, fats, water-soluble proteins, enzymes and some nitrogen-containing compounds to improve the color, smell and tissu...

Embodiment 2

[0088] 2.1 Determination of the best rinsing method

[0089] Determining the rinsing process is to determine the rinsing water, rinsing times, each rinsing time, rinsing water temperature, each rinsing water volume and rinsing pH, etc. Only by determining each process can the obtained surimi have better gel strength . Through previous studies, it was found that factors such as the number of times of rinsing with water and rinsing with alkaline water had an impact on the gel strength of surimi. The higher the rinsing temperature, the more the water-soluble protein will be dissolved and the impurities will be removed, but at the same time it will change the tertiary and quaternary structures of actomyosin and reduce the gel performance of surimi. Therefore, the rinsing temperature should be kept within a certain range.

[0090] This test uses tap water with a water temperature of 3-8°C and a pH of about 6.5 or 3% NaHCO 3 Dilute alkaline water, 6 times the amount of rinsing wa...

technical field

[0001] The invention relates to the technical field of deep processing of fish products, in particular to a preparation method of corn and fish meat sausage. Background technique

[0002] Bighead carp is similar to silver carp in shape and flat on the side. It is a kind of freshwater fish. The head is large and broad, and the head length is about 1 / 3 of the body length. The mouth is also wide and slightly upturned. The eye position is low, the gill opening is large, and the operculum is well developed. The scales are thin and dense, the back is black, and the side of the body is dark brown with black or yellow spots. Belly gray. The fins are light gray. There is a horny ventral rib from the base of the pelvic fin to the anus. The pectoral fin is longer, with its trailing edge extending beyond the base of the pelvic fin. Bighead carp are docile in nature, do not like to jump, and live in the middle layer of the water body. Filter-feeding, mainly eat zo...

Examples

Embodiment 1

[0064] A preparation method of corn fish sausage, comprising the following steps:

[0065] Step 1. Raw material selection and processing:

[0066] Choose fresh, intact and undamaged miscellaneous fish. The fish body is bright, undamaged, transparent, and the fish eyes are bright and healthy. Fresh bighead carp, remove the scales, heads, and viscera, rinse well, and put them in immediately after draining. Refrigerator, set aside; after the bighead carp is thawed, immediately remove the fishbone, take the fish, rinse with clean water, drain and set aside;

[0067] Step two, rinse:

[0068] Use clean water with a water temperature of 3-8°C and a pH of 6.5, the amount of rinsing water is 6 times, the rinsing time is 10 minutes, and rinsing twice;

[0069] Rinsing is a very important process in the production of surimi. Its purpose is to remove blood, urea, pigments, fats, water-soluble proteins, enzymes and some nitrogen-containing compounds to improve the color, smell and tissu...

Embodiment 2

[0088] 2.1 Determination of the best rinsing method

[0089] Determining the rinsing process is to determine the rinsing water, rinsing times, each rinsing time, rinsing water temperature, each rinsing water volume and rinsing pH, etc. Only by determining each process can the obtained surimi have better gel strength . Through previous studies, it was found that factors such as the number of times of rinsing with water and rinsing with alkaline water had an impact on the gel strength of surimi. The higher the rinsing temperature, the more the water-soluble protein will be dissolved and the impurities will be removed, but at the same time it will change the tertiary and quaternary structures of actomyosin and reduce the gel performance of surimi. Therefore, the rinsing temperature should be kept within a certain range.

[0090] This test uses tap water with a water temperature of 3-8°C and a pH of about 6.5 or 3% NaHCO 3 Dilute alkaline water, 6 times the amount of rinsing wa...

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