Spanish mackerel meat sausages and preparation method thereof

Abstract

The invention discloses spanish mackerel meat sausages and a preparation method thereof, and belongs to the technical field of spanish mackerel food preparation. According to the spanish mackerel meat sausages, on the basis of 100 g of mixed meat, the mass ratio of spanish mackerel to pork is 1: 4, and 0.2% of monosodium glutamate, 0.6% of garlic powder, 0.4% of ginger powder, 0.3% of spices, 3% of cooking wine, 11% of starch, 3% of table salt and 0.7% of carrageenan (on the basis of 100 g) serve as seasoning liquid. In the pork, the mass ratio of fat pork is 6%. Compared with the prior art, the invention has the following beneficial effects: fresh spanish mackerel is used as a main raw material to develop the spanish mackerel meat sausages which are rich in nutrition and suitable for most people to eat, and the vacancy of single variety and taste of fish meat sausages in the market can be filled.

Description

Technical Field

[0001] The invention belongs to the technical field of Spanish mackerel food preparation, and particularly relates to a Spanish mackerel sausage and a preparation method thereof. Background Art

[0002] Spanish mackerel is delicious and nutritious, and with simple processing, it can be made into a variety of delicious foods. However, its widespread popularity is limited to coastal residents, making its development and utilization difficult, and the development of new Spanish mackerel foods rare. Codfish sausages dominate the market, a highly processed food made from codfish, with starch, seasonings, and other ingredients added through mixing, extrusion, and molding. Codfish sausages were first developed and marketed in South Korea, primarily targeting children. Due to public concerns about children's food safety, further flavor manipulation was limited, resulting in a monotonous taste. Summary of the Invention

[0003] The purpose of the present invention is to solve the problem of the single taste of existing fish sausages, provide a Spanish mackerel sausage and a preparation method thereof, use Spanish mackerel as raw material to make Spanish mackerel sausage, and fill the defect of the lack of Spanish mackerel-related instant products in the market.

[0004] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0005] The invention relates to a Spanish mackerel sausage. The sausage is prepared by taking 100g of mixed meat as a basis, the mass ratio of Spanish mackerel to pork is 1:4, and the seasoning liquid formula includes 0.2% of monosodium glutamate, 0.6% of garlic powder, 0.4% of ginger powder, 0.3% of spices, 3% of cooking wine, 11% of starch, 3% of salt, and 0.7% of carrageenan (based on 100g).

[0006] Furthermore, in the pork, the weight of pork fat accounts for 6%.

[0007] A method for preparing the Spanish mackerel fish sausage is as follows: processing the raw fish → removing the head, scales and internal organs → rinsing → collecting the meat → fine filtering → mincing the meat (adding pork) → marinating at 2-3°C → chopping and mixing → stuffing → cooking → cooling → making fish sausage.

[0008] Furthermore, the method is specifically as follows:

[0009] Step 1: Raw fish processing: Pay attention to the freshness of the fish when processing. Try to choose fresh raw fish, remove the head, scales and internal organs;

[0010] Step 2: Rinse and filter: Put the minced fish into gauze to remove moisture, and use a meat product rinsing machine to clean the fish;

[0011] Step 3: Marinate the mixed fish paste with seasonings;

[0012] Step 4: Crush the marinated fish paste and mix the seasoning evenly;

[0013] Step 5: Place the surimi into the sausage filling machine for filling and packaging. Fill the product using a normal pressure filling machine. Factors affecting food filling are primarily viscosity, followed by dissolved gas, foaming properties, and micro-solid content. The packaging should be bubble-free and moderately full.

[0014] Step 6: After stuffing, the fish intestines are steamed and cooked. During the cooking process, ultra-high temperature instantaneous sterilization is used to heat them to a high temperature in an instant to achieve the purpose of sterilization. This method increases the normal sterilization temperature from 120℃ to 135-145℃, and it only takes 3-5 seconds to completely kill microbial spores. As the sterilization temperature increases, the speed at which microbial spores die is much faster than the speed at which food deteriorates due to chemical changes caused by heat. Therefore, instantaneous high temperature can completely sterilize the food, but it has little effect on the quality of the food, and the original color, aroma and taste of the food can be almost maintained.

[0015] Step 7: Product cooling: Place the product in a normal pressure sterile cooling chamber to cool to room temperature.

[0016] The beneficial effects of the present invention over the prior art are as follows: the present invention uses fresh Spanish mackerel as the main raw material to develop a Spanish mackerel sausage that is rich in nutrition and suitable for most people to eat, which can fill the gap in the variety and taste of fish sausages on the market. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is the finished product during the experiment, which is a product made by qualitative mold production. DETAILED DESCRIPTION

[0018] Taking 100g of mixed minced meat as the base amount, pork and Spanish mackerel were added in a mass ratio of 1:4, of which pork fat accounted for 6% of the total mass of the added pork. The basic formula of the seasoning liquid was 8% starch, 0.6% garlic powder, 0.4% ginger powder, 1% spice powder, 2% cooking wine, 3% salt, and 2% white sugar (based on 100g). After the seasoning liquid was improved and the best results were obtained in each group of single-factor experiments, the proportions of the corresponding components in the basic formula were changed, and then the next group of experiments were carried out. The results of each group are shown in the table.

[0019] MSG

[0020] Serial number MSG addition ratio Sensory score 1 0.1％ 62 2 0.2％ 71 3 0.3％ 68 4 0.4％ 69 5 0.5％ 60

[0021] garlic powder

[0022] Serial number Garlic powder addition ratio Sensory score 1 0.4％ 68 2 0.5％ 70 3 0.6％ 71 4 0.7％ 69 5 0.8％ 64

[0023] ginger powder

[0024] Serial number Add Scale Sensory score 1 0.1％ 64 2 0.2％ 68 3 0.4％ 70 4 0.6％ 67 5 0.8％ 63

[0025] spice powder

[0026] Serial number Add Scale Sensory score 1 0.1％ 66 2 0.3％ 70 3 0.4％ 65 4 0.7％ 60 5 0.9％ 54

[0027] cooking wine

[0028] Serial number Add Scale Sensory score 1 1％ 68 2 2％ 70 3 3％ 75 4 4％ 72 5 5％ 68

[0029] Based on the single factor experiment, an orthogonal experiment was conducted on the amount of seasoning added.

[0030] Based on the single factor experiment, starch, salt, carrageenan and crushing time were selected as the L9(3 4 ) Orthogonal experiment, the results are shown in the table

[0031]

[0032]

[0033] The final conclusion was that the best formula for the seasoning liquid is 0.2% MSG, 0.6% garlic powder, 0.4% ginger powder, 0.3% spices, and 3% cooking wine.

[0034] In order to obtain the best flavor and gel properties, a single factor experiment was conducted on the five influencing factors. The results are shown in the following table: Starch

[0035] Serial number Add Scale <![CDATA[Gel strength (g / cm 3 )]]> Sensory score 1 3％ 69.28 65 2 6％ 71.61 66 3 9％ 73.87 72 4 12％ 74.32 76 5 15％ 71.06 63

[0036] salt

[0037] Serial number Add Scale <![CDATA[Gel strength (g / cm 3 )]]> Sensory score 1 1％ 64.27 69 2 2％ 68.39 74 3 3％ 72.61 78 4 4％ 72.22 70 5 5％ 70.50 62

[0038] sugar

[0039] Serial number Add Scale <![CDATA[Gel strength (g / cm 3 )]]> Sensory score 1 1％ 65.32 66 2 2％ 67.59 72 3 3％ 70.33 70 4 4％ 64.29 68 5 5％ 63.18 63

[0040] Carrageenan

[0041]

[0042]

[0043] Crushing Time

[0044] Serial number Beating time (min) <![CDATA[Gel strength (g / cm 3 )]]> Sensory score 1 10 69.22 68 2 15 73.24 76 3 20 73.59 71 4 25 71.74 67 5 30 70.68 64

[0045] Based on the single factor experiment, the four factors with the greatest influence were selected: starch, salt, carrageenan, and crushing time to conduct L9(34) orthogonal experiment. The results are shown in the table.

[0046]

[0047] Factor priority: C>B>A>D

[0048] Optimal combination: A2B2C1D3

[0049] According to an orthogonal test, the order of influence of various factors on the gelation of fish intestines was carrageenan addition > starch addition > salt addition > crushing time, indicating that carrageenan addition had a significant impact. The optimal combination was A2B2C1D3, resulting in the following conditions: 3% salt, 0.7% carrageenan, 11% starch, and crushing time of 15 minutes, which resulted in the best fish intestine gelation.

Claims

1. A Spanish mackerel sausage, characterized by: Based on 100g of mixed meat, the mass ratio of Spanish mackerel to pork is 1:4, and the seasoning liquid formula is 0.2% MSG, 0.6% garlic powder, 0.4% ginger powder, 0.3% spices, 3% cooking wine, 11% starch, 3% salt, and 0.7% carrageenan (based on 100g).

2. The Spanish mackerel sausage according to claim 1, characterized in that: The pork contains 6% fat.

3. A method for preparing Spanish mackerel sausage according to claim 1 or 2, characterized in that: The method is as follows: processing raw fish → removing heads, scales and internal organs → rinsing → picking meat → fine filtering → mincing meat (adding pork) → marinating at 2-3°C → chopping and mixing → stuffing → cooking → cooling → fish meat sausage.

4. The method for preparing Spanish mackerel sausage according to claim 3, characterized in that: The method is specifically as follows: Step 1: Raw fish processing: Pay attention to the freshness of the fish when processing. Try to choose fresh raw fish, remove the head, scales and internal organs; Step 2: Rinse and filter: Put the minced fish into gauze, remove the water, and use a meat product rinsing machine to clean the fish; Step 3: Marinate the mixed fish paste with seasonings; Step 4: Crush the marinated fish paste and mix the seasoning evenly; Step 5: Put the minced fish into the sausage stuffer for stuffing and packaging; Step 6: After enema, steam and cook the fish intestines. During the cooking process, ultra-high temperature instantaneous sterilization is used to heat them to a high temperature in an instant to achieve the purpose of sterilization. This method increases the normal sterilization temperature from 120°C to 135-145°C, and it only takes 3-5 seconds to completely kill the microbial spores; Step 7: Product cooling: Place the product in a normal pressure sterile cooling chamber to cool to room temperature.

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