Low-fat composite potato sausage and preparation method thereof

Abstract

The invention belongs to the technical field of food processing and manufacturing, and discloses a low-fat composite potato sausage and a preparation method thereof, and the preparation method comprises the following steps: mixing fish meat paste and potato whole powder, pickling, chopping and mixing to prepare a sausage meat paste raw material; and adding various seasonings, mixing with various flavor raw material powder, endowing different flavors and tastes, boiling, baking, cooling and sterilizing to obtain the low-fat composite potato sausage. The whole potato flour and the Basa fish are used as main characteristic components, part of flavor powder is added, the taste and quality of the sausage product are improved, the quality is improved after drying and cooking, the hardness is 420.20-454.66 g, the elasticity is 0.977-0.983, the chewing degree is 362.02-399.32, the chewing taste is good, the protein content is not lower than 60 g / 100 g, the nutritive value is rich, the processing technology is simple, and the sausage is suitable for large-scale production. And multiple requirements of modern consumers can be met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and manufacturing, in particular to a low-fat composite potato sausage and a preparation method thereof. Background Art

[0002] In recent years, snack foods with certain nutritional value and rich varieties have been produced by using grains, minced livestock and poultry meat as the main raw materials and through processes such as steaming, fermentation, etc., and have been welcomed by consumers. Sausage is an important snack on the market. At present, most sausage products on the market are mainly composed of a single minced livestock and poultry meat and starch. The product form is single, and the flavors are mostly beef sausage and chicken sausage. Compound sausage (for example, corn sausage) only adds this raw material to the original sausage, and does not integrate the raw material with the sausage body. The production process is simple and the product appearance is rough. In addition to having fewer flavors, most compound sausages on the market have a high fat content, which is not very friendly to some people who avoid high-purine foods. By improving the sausage raw materials and refining the sausage process, a new compound sausage with low fat content and unique taste is obtained, which can not only meet the low-calorie snack needs of modern people, but also reduce the risk of hypertension and high obesity rates.

[0003] Potato flour is obtained by dehydrating fresh potatoes through multiple processes. It is a kind of dehydrated potato products. Its nutritional value is not stingy with fresh potatoes. There are many nutrients in potato flour, such as protein, fat and sugar. In addition, it also contains a variety of amino acids, vitamins and carotene, calcium, iron, potassium and other trace elements to meet the basic nutritional needs of the human body. Studies have shown that potatoes can replace a certain amount of fat, and sausages made of potatoes and fish as the main raw materials have also appeared. At present, such sausages on the market usually use potato starch directly, and there is no complete use of potato flour. Compared with potato starch, whole flour preserves its nutrients to a great extent, and has the effects of strengthening the spleen and stomach and anti-inflammatory. Potato starch has a high content of branched starch, so it has a high viscosity and rarely gels and ages. The market often uses its gelatinization and viscosity characteristics to apply it to the production of noodles, bread, vermicelli, jelly and candy, but it is rarely used in the production of jelly. The most common ways to eat potatoes are boiling, steaming, frying, and baking, but the types of new potato products that can be developed are relatively limited.

[0004] In addition, the meat paste in the grilled sausages on the market is mostly chicken, pork, etc. Chicken and pork have low protein content and high fat content. The fat content of the basa fish selected in the present invention is the lowest and the protein content is high.

[0005] In recent years, with the improvement of people's living standards in my country, people tend to pursue a healthier lifestyle and have a greater demand for low-fat foods. Therefore, compound sausage snacks will have great room for development in my country.

[0006] Conventional grilled sausages usually contain thickeners to increase the elasticity and viscosity of the sausages, and nitrites are added to ensure the bright color of the meat. Due to high-temperature processing, the protein in the grilled sausages may be excessively denatured, resulting in partial nutrient loss, poor texture, and loss of inherent flavor and nutritional value. The present invention, with the complementary advantages of potatoes and basa fish, can reduce the use of thickeners and nitrites. At the same time, low-temperature baking followed by sterilization not only maintains the color, aroma and taste of the grilled sausages, but also increases the antiseptic ability of the grilled sausages.

[0007] Through searching, the following patent publications related to the patent application of this invention were found:

[0008] 1. A low-fat sausage and a preparation method thereof (CN117837727A) The present invention relates to the technical field of meat processing, in particular to a low-fat sausage and a preparation method thereof, the preparation method comprising the following steps: 1) dissolving sodium octenyl succinate corn starch in 50°C pure water, then mixing it with soybean oil, and homogenizing it with a high-speed homogenizer to obtain a high internal phase Pickering emulsion; 2) taking raw pork hind leg meat and pork back fat, and mincing the hind leg meat and pork back fat respectively; taking pork leg minced meat, adding salt, sodium tripolyphosphate, and sodium EVC in proportion, mixing and marinating with ice water, and then chopping and mixing, during which auxiliary materials, pork back fat and the high internal phase Pickering emulsion prepared in step (1) are added to mix them thoroughly; after obtaining minced meat, filling collagen casing is poured into it to obtain a low-fat sausage. The invention adopts modified sodium octenylsuccinate corn starch and soybean oil to form a high internal phase Pickering emulsion after high-speed homogenization, and then prepares low-fat sausages, which can reduce saturated fatty acid intake and improve product quality.

[0009] 2. A method for preparing low-fat sausages using a soybean protein-cellulose nanofiber complex (CN117770400A). The present invention discloses a method for preparing low-fat sausages using a soybean protein-cellulose nanofiber complex, which belongs to the field of plant-based fat substitute development. The method comprises the following steps: (1) extracting soybean protein isolate; (2) preparing a soybean protein-cellulose nanofiber complex; (3) preparing a soybean protein-cellulose nanofiber Pickering emulsion; (4) preparing low-fat sausages. The present invention provides a method for preparing low-fat sausages using a soybean protein-cellulose nanofiber complex. The method of the present invention can greatly improve the application value of soybean protein. The low-fat sausages prepared have good edible value and application prospects, and can meet the needs of special groups of people.

[0010] 3. A composite fruit and vegetable low-fat sausage and a preparation method thereof (CN108077789A). The present invention relates to a composite fruit and vegetable low-fat sausage and a preparation method thereof. The whole tomato fruit is pretreated with a permeate, and mixed with purslane in proportion, vacuum microwave dried, and then ultrafinely crushed at low temperature to prepare a composite fruit and vegetable powder. The dietary fiber of the composite fruit and vegetable powder has higher water holding capacity and oil holding capacity, and can effectively replace the fat in the sausage without affecting the taste. The composite fruit and vegetable low-fat sausage of the present invention can effectively reduce the fat ratio of the sausage, increase the dietary fiber content, and contain rich bioactive ingredients with antioxidant and antibacterial effects, thereby replacing nitrite as a natural preservative for the sausage. The fat-soluble lycopene can not only color the sausage, but also be more easily absorbed and utilized by the human body in the sausage. The omega-3 fatty acids in purslane can also promote the liver's decomposition and metabolism of fat. The present invention provides people with a new generation of low-fat and nitrite-free healthy and nutritious sausage products.

[0011] By comparison, the gel system used in the first patent disclosure is a high internal phase Pickering emulsion formed by high-speed homogenization of modified sodium octenyl succinate corn starch and soybean oil, and then a low-fat sausage is prepared, which can reduce the intake of saturated fatty acids and improve product quality. However, this patent application is for whole potato flour, corn starch, and pangasius, which are more nutritious, and utilize the natural composite gel properties of different starches and fish proteins to make the product more elastic, reduce fat use, and be nutritious and healthy.

[0012] The sausage gel system used in the second patent disclosure is mainly a soy protein-cellulose nanofiber composite, which can improve the application value of soy protein and meet the needs of special groups of people. However, this patent application is for potato flour, corn starch, and basa fish, which are more nutritious. It uses the natural composite gel properties of different starches and fish proteins to make the product texture and flavor unique, reduce fat use, and be nutritious and healthy.

[0013] The composite fruit and vegetable low-fat sausage of the present invention used in the third patent disclosure document can effectively reduce the fat ratio of sausages, increase the dietary fiber content, and contain rich bioactive ingredients with antioxidant and antibacterial effects, thereby replacing nitrite as a natural preservative for sausages. However, the main material of this patent application is potato, and potato sausage has a unique flavor. Basa fish is a low-fat food. The use of red yeast rice to enhance color can inhibit cholesterol synthesis, anti-oxidation, and lower blood lipids. At the same time, it can reduce the use of fat. After seasoning, it can be made into composite sausage food with various flavors, which is delicious, healthy, and easy to make.

[0014] Therefore, by comparison, the patent application of the present invention is essentially different from the above-mentioned patent publication document. Summary of the invention

[0015] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a low-fat composite potato sausage and a preparation method thereof.

[0016] The technical solution adopted by the present invention to solve its technical problem is:

[0017] A method for preparing low-fat composite potato sausage comprises the following steps:

[0018] The minced fish and whole potato flour are mixed in a mass ratio of 90-100:20-30, and the minced fish meat is prepared into sausage meat raw material through the steps of pickling and chopping; various seasonings are added to the minced meat raw material, and various flavor raw material powders are mixed in to give different flavors and tastes, and low-fat composite potato sausage is obtained after cooking, baking, cooling and sterilization.

[0019] Furthermore, the specific steps are as follows:

[0020] The raw fish meat is thawed at room temperature, and impurities are removed after thawing. The fish fillets are cut into 6-8 cm long strips and minced with a meat grinder; potato flour is sieved and set aside; the minced raw fish meat is put into a container, manually stirred, salt and various additives are added, and stirred clockwise for 10 minutes. After the stirring is completed, the filling is placed in an environment of 0-3°C and marinated for 15 hours to obtain the sausage minced meat raw material;

[0021] Add various flavor powders to the marinated sausage minced meat, add carrageenan, soy protein and ice water, and stir for 2 minutes; mix the main ingredients and various auxiliary materials, and stir until they are uniform. Control the temperature of the sausage filling room to 3°C; after stirring, can the filling as soon as possible, use manual sausage filling, and the filling time for each sausage is between 5-10 minutes; use a 50mm diameter food-grade plastic casing, and manually twist and fill it;

[0022] After filling, place the sausages in a blast drying oven, keep the sausages 2-3cm apart, let them stand for 12 hours, bake them at 50℃ for 30-50min, then steam them at high temperature for 40-60min, and then place them in a drying oven and bake them at 95℃ for 20-25min. Spread the product on the table, cool it naturally, sterilize it by high pressure at 90℃ for 25-40min, cool it to room temperature, and get low-fat composite potato sausages. The finished products are packed into cartons.

[0023] Further, the impurities are fish tendons;

[0024] Alternatively, the whole potato flour is sieved to 60 meshes.

[0025] Furthermore, the fish meat is Basa fish meat.

[0026] The low-fat composite potato sausage is prepared by the preparation method described above.

[0027] Furthermore, the low-fat composite potato sausage includes seaweed-flavored composite potato sausage, garlic-flavored composite potato sausage, and pepper-flavored composite potato sausage.

[0028] Furthermore, the seasoning required for the seaweed flavored composite potato sausage includes 30-50g of seaweed powder, 10g-30g of corn starch, 0.5g-3g of carrageenan, and 5g-25g of water, based on 120g of minced sausage meat raw material after pickling.

[0029] Furthermore, the seasonings required for the garlic-flavored composite potato sausage include 30-50g of garlic powder, 10g-30g of corn starch, 0.5g-3g of carrageenan, and 5g-25g of water, based on 120g of the pickled sausage minced meat raw material.

[0030] Furthermore, the seasonings required for the pepper and sesame flavored composite potato sausage include 10 to 30 g of pepper and sesame powder, 10 to 30 g of corn starch, 0.5 to 3 g of carrageenan, and 5 to 25 g of water, based on 120 g of pickled sausage minced meat.

[0031] The advantages and positive effects achieved by the present invention are:

[0032] 1. The low-fat composite potato sausage snack food of the present invention uses whole potato flour and basa fish as main characteristic ingredients, and improves the taste and quality of the sausage product by adding part of flavor powder. The texture is improved after steaming and drying. The hardness is 420.20-454.66g, the elasticity is 0.977-0.983, the chewiness is 362.02-399.32, and the chewing taste is good. The protein content is not less than 60g / 100g, the nutritional value is rich, the processing technology is simple, and the multiple needs of modern consumers can be met.

[0033] 2. The method for preparing the low-fat composite potato sausage of the present invention is convenient and simple to operate, has low raw material cost, and can be industrially produced.

[0034] 3. The low-fat composite potato sausage prepared by the present invention can meet the nutritional needs of modern consumers. The product is rich in nutrition and can be made into different low-fat convenient snack foods after seasoning. The preparation method is easy and simple to operate, the raw material cost is low, and it can be industrialized.

[0035] 4. The present invention adds whole potato flour to the basa fish paste, which can significantly improve the gelling property of the sausage. It can also improve the poor texture and chewing feeling of the single fish paste meat sausage organization product, and is superior to the appearance of the sausage body of the single meat paste sausage. Therefore, in the production of sausages, the taste and quality can be improved by adding part of whole potato flour.

[0036] 5. The method of the present invention uses potato flour and basa fish as main raw materials to study composite flavor sausages, adds a steaming and drying procedure, optimizes the process, retains the moisture of the original sausage, extends the shelf life of the sausage, and reduces the use of food preservatives and antioxidants. The product obtained by mixing potato flour and fish paste and then extruding not only has improved nutritional value, but also has better appearance, flavor, and texture characteristics, and also has a good low-fat advantage.

[0037] 6. The basa fish used in the present invention is rich in high-quality protein and unsaturated fatty acids, such as Omega-3 and Omega-6, which play an important role in lowering cholesterol, preventing cardiovascular diseases and promoting bone development. Since basa fish has a high protein content and a low fat content, it helps get rid of excess fat stored in the body and is suitable for people who want to lose weight or have a low-calorie diet. The development of this type of low-fat healthy fish product has great advantages in the fish product market. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 This is a graph showing the effect of the amount of potato flour added on the sausage feel and texture in the present invention;

[0039] Figure 2 This is a graph showing the effect of the amount of corn starch added on the sensory and texture of sausages in the present invention. DETAILED DESCRIPTION

[0040] The present invention will be further described below in conjunction with the embodiments. The following embodiments are descriptive rather than restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.

[0041] The various experimental operations involved in the specific embodiments are all routine techniques in the art. For parts not specially annotated in this document, ordinary technicians in the art can implement them by referring to various commonly used reference books, scientific and technological literature or related instructions, manuals, etc. before the filing date of this invention.

[0042] A method for preparing low-fat composite potato sausage comprises the following steps:

[0043] The minced fish and whole potato flour are mixed in a mass ratio of 90-100:20-30, and the minced fish meat is prepared into sausage meat raw material through the steps of pickling and chopping; various seasonings are added to the minced meat raw material, and various flavor raw material powders are mixed in to give different flavors and tastes, and low-fat composite potato sausage is obtained after cooking, baking, cooling and sterilization.

[0044] Preferably, the specific steps are as follows:

[0045] The raw fish meat is thawed at room temperature, and impurities are removed after thawing. The fish fillets are cut into 6-8 cm long strips and minced with a meat grinder; potato flour is sieved and set aside; the minced raw fish meat is put into a container, manually stirred, salt and various additives are added, and stirred clockwise for 10 minutes. After the stirring is completed, the filling is placed in an environment of 0-3°C and marinated for 15 hours to obtain the sausage minced meat raw material;

[0046] Add various flavor powders to the marinated sausage minced meat, add carrageenan, soy protein and ice water, and stir for 2 minutes; mix the main ingredients and various auxiliary materials, and stir until they are uniform. Control the temperature of the sausage filling room to 3°C; after stirring, can the filling as soon as possible, use manual sausage filling, and the filling time for each sausage is between 5-10 minutes; use a 50mm diameter food-grade plastic casing, and manually twist and fill it;

[0047] After filling, place the sausages in a blast drying oven, keep the sausages 2-3cm apart, let them stand for 12 hours, bake them at 50℃ for 30-50min, then steam them at high temperature for 40-60min, and then place them in a drying oven and bake them at 95℃ for 20-25min. Spread the product on the table, cool it naturally, sterilize it by high pressure at 90℃ for 25-40min, cool it to room temperature, and get low-fat composite potato sausages. The finished products are packed into cartons.

[0048] Preferably, the impurities are fish tendons;

[0049] Alternatively, the whole potato flour is sieved to 60 meshes.

[0050] Preferably, the fish meat is Basa fish meat.

[0051] The low-fat composite potato sausage is prepared by the preparation method described above.

[0052] Preferably, the low-fat composite potato sausage includes seaweed-flavored composite potato sausage, garlic-flavored composite potato sausage, and pepper-flavored composite potato sausage.

[0053] Preferably, the seasonings required for the seaweed flavored composite potato sausage include 30-50g of seaweed powder, 10g-30g of corn starch, 0.5g-3g of carrageenan, and 5g-25g of water, based on 120g of minced sausage meat raw material after pickling.

[0054] Preferably, the seasonings required for the garlic-flavored composite potato sausage include 30-50g of garlic powder, 10g-30g of corn starch, 0.5g-3g of carrageenan, and 5g-25g of water, based on 120g of minced sausage meat raw material after pickling.

[0055] Preferably, the seasonings required for the pepper and sesame flavored composite potato sausage include 10-30g of pepper and sesame powder, 10-30g of corn starch, 0.5-3g of carrageenan, and 5-25g of water, based on 120g of pickled sausage minced meat.

[0056] Specifically, the relevant preparation and detection are as follows:

[0057] Example 1

[0058] A seaweed flavored composite potato sausage comprises the following components and weight proportions:

[0059] 100 portions of Pangasius surimi;

[0060] 20 portions of whole potato flour.

[0061] Wherein: the seaweed flavored composite potato sausage is prepared according to the following preparation method:

[0062] 1. Raw material pretreatment: Thaw the raw fish meat at room temperature, remove impurities such as fish tendons after thawing, cut the fish fillet into 6-8cm long strips, and mince it with a meat grinder. Sift the potato flour through 60 mesh and set aside.

[0063] 2. Marinating: Put the minced raw meat into a container, stir manually, add seaweed powder, salt and various additives, stir clockwise for 10 minutes. After the stirring is completed, place the filling in an environment of 3℃ and marinate for 15 hours.

[0064] 3. Chop and mix: marinate the fish, stir for 5 minutes, add carrageenan, soy protein and ice water, stir for 2 minutes. Add the main ingredients and various auxiliary ingredients. Add 30g seaweed powder, 10g corn starch, 2g carrageenan, and 20g water. Stir for a while until it is uniform.

[0065] 4. Sausage filling: The temperature of the sausage filling room is 4℃. After stirring, the filling should be canned as soon as possible. Manual sausage filling is used, and the filling time for each sausage is between 5-10 minutes. Use a 50mm diameter food-grade plastic casing and manually twist and fill it.

[0066] 5. Drying: After filling, place the intestines in a forced air drying oven, keeping a distance of 2-3 cm between the intestines. After standing for 12 hours, bake at 50℃ for 30 minutes.

[0067] 6. Cooking: Steam at high temperature for 40 minutes.

[0068] 7. Baking: Place in a drying oven and bake at 95°C for 25 minutes.

[0069] 8. Cooling: Lay the product flat on the table and let it cool naturally.

[0070] 9. Sterilization: high pressure sterilization, temperature 90 ℃, time 25min, after cooling to room temperature, low-fat composite potato sausage is obtained, and the finished product can be packed into cartons.

[0071] Example 2

[0072] A garlic-flavored composite potato sausage comprises the following components and weight proportions:

[0073] 100 portions of Pangasius surimi;

[0074] 20 portions of whole potato flour.

[0075] Wherein: the garlic flavored composite potato sausage is prepared according to the following preparation method:

[0076] 1. Raw material pretreatment: Thaw the raw fish meat at room temperature, remove impurities such as fish tendons after thawing, cut the fish fillet into 6-8cm long strips, and mince it with a meat grinder. Sift the potato flour through 60 mesh and set aside.

[0077] 2. Marinating: Put the minced raw meat into a container, stir manually, add garlic powder, salt and various additives, stir clockwise for 10 minutes. After the stirring is completed, place the filling in a 4℃ environment and marinate for 15 hours.

[0078] 3. Chop and mix: marinate the fish, stir for 5 minutes, add carrageenan, soy protein and ice water, stir for 2 minutes. Add the main ingredients and various auxiliary ingredients. Add 30g garlic powder, 10g corn starch, 2g carrageenan, and 20g water. Stir for a while until it is uniform.

[0079] 4. Sausage filling: The temperature of the sausage filling room is 3℃. After stirring, the filling should be canned as soon as possible. Manual sausage filling is used, and the filling time for each sausage is between 5-10 minutes. Use a 50mm diameter food-grade plastic casing and manually twist and fill it.

[0080] 5. Drying: After filling, place the intestines in a forced air drying oven, keeping a distance of 2-3 cm between the intestines. After standing for 12 hours, bake at 50℃ for 30 minutes.

[0081] 6. Cooking: Steam at high temperature for 40 minutes.

[0082] 7. Baking: Place in a drying oven and bake at 95°C for 25 minutes.

[0083] 8. Cooling: Lay the product flat on the table and let it cool naturally.

[0084] 9. Sterilization: high pressure sterilization, temperature 90 ℃, time 25min, after cooling to room temperature, low-fat composite potato sausage is obtained, and the finished product can be packed into cartons.

[0085] Example 3

[0086] A spicy and spicy compound potato sausage, comprising the following components and weight proportions:

[0087] 100 portions of Pangasius surimi;

[0088] 20 portions of whole potato flour.

[0089] Wherein: the pepper and numbing flavored composite potato sausage is prepared according to the following preparation method:

[0090] 1. Raw material pretreatment: Thaw the raw fish meat at room temperature, remove impurities such as fish tendons after thawing, cut the fish fillet into 6-8cm long strips, and mince it with a meat grinder. Sift the potato flour through 60 mesh and set aside.

[0091] 2. Marinating: Put the minced raw meat into a container, stir manually, add pepper powder, salt and various additives, stir clockwise for 10 minutes. After the stirring is completed, place the filling in a 4℃ environment and marinate for 15 hours.

[0092] 3. Chop and mix: marinate the fish, stir for 5 minutes, add carrageenan, soy protein and ice water, stir for 2 minutes. Add the main ingredients and various auxiliary ingredients. Add 10g of pepper powder, 10g of corn starch, 2g of carrageenan, and 20g of water. Stir for a while until it is uniform.

[0093] 4. Sausage filling: The temperature of the sausage filling room is 3℃. After stirring, the filling should be canned as soon as possible. Manual sausage filling is used, and the filling time for each sausage is between 5-10 minutes. Use a 50mm diameter food-grade plastic casing and manually twist and fill it.

[0094] 5. Drying: After filling, place the intestines in a forced air drying oven, keeping a distance of 2-3 cm between the intestines. After standing for 12 hours, bake at 50℃ for 30 minutes.

[0095] 6. Cooking: Steam at high temperature for 40 minutes.

[0096] 7. Baking: Place in a drying oven and bake at 95°C for 25 minutes.

[0097] 8. Cooling: Lay the product flat on the table and let it cool naturally.

[0098] 9. Sterilization: high pressure sterilization, temperature 90℃, time 25min, after cooling to room temperature, the finished product can be packed into cartons. After sterilization, take it out and cool it to room temperature to get the low-fat composite potato sausage, and the finished product can be packed into cartons.

[0099] Relevant test results of the low-fat composite potato sausage of the present invention:

[0100] The products prepared in Examples 1 to 3 were subjected to quality inspection and sensory evaluation, and the results are shown in Tables 1 to 3.

[0101] Texture test conditions: test mode is TPA, test probe is TA / 36, downward pressure type is deformation, deformation amount is 30%, and test speed is 1mm / s. The test sample is cut into a cylinder with a height of 30mm and placed under the TA / 36 probe for testing. Three parallel tests are conducted for each group of samples, and the average value is taken. The test indicators include the main texture parameters of sausages such as elasticity, cohesion, and recovery.

[0102] Table 1

[0103] index Example 1 Example 2 Example 3 hardness 1420.20 1454.66 1424.30 elasticity 0.977 0.983 0.980 Chewing degree 1362.02 1399.92 1365.49 Protein (g / 100g) 63.80 63.50 63.30

[0104] After the potato and fish sausages were refrigerated at 2-10℃ for 12h, they were warmed up at room temperature for a period of time until they were cooled. Then they were cut into small slices of 3-4mm thickness, the products were numbered, and 10 food-related tasters were randomly invited to conduct sensory evaluation of the finished products. The evaluation criteria are shown in Table 2.

[0105] Table 2

[0106]

[0107]

[0108]

[0109] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A method for preparing low-fat composite potato sausage, characterized in that: The steps include: The minced fish and whole potato flour are mixed in a mass ratio of 90-100:20-30, and the minced fish meat is prepared into sausage meat raw material through the steps of pickling and chopping; various seasonings are added to the minced meat raw material, and various flavor raw material powders are mixed in to give different flavors and tastes, and low-fat composite potato sausage is obtained after cooking, baking, cooling and sterilization.

2. The method for preparing the low-fat composite potato sausage according to claim 1, characterized in that: The specific steps are as follows: The raw fish meat is thawed at room temperature, and impurities are removed after thawing. The fish fillets are cut into 6-8 cm long strips and minced with a meat grinder; potato flour is sieved and set aside; the minced raw fish meat is put into a container, manually stirred, salt and various additives are added, and stirred clockwise for 10 minutes. After the stirring is completed, the filling is placed in an environment of 0-3°C and marinated for 15 hours to obtain the sausage minced meat raw material; Add various flavor powders to the marinated sausage minced meat, add carrageenan, soy protein and ice water, and stir for 2 minutes; mix the main ingredients and various auxiliary materials, and stir until they are uniform. Control the temperature of the sausage filling room to 3°C; after stirring, can the filling as soon as possible, use manual sausage filling, and the filling time for each sausage is between 5-10 minutes; use a 50mm diameter food-grade plastic casing, and manually twist and fill it; After filling, place the sausages in a blast drying oven, keep the sausages 2-3cm apart, let them stand for 12 hours, bake them at 50℃ for 30-50min, then steam them at high temperature for 40-60min, and then place them in a drying oven and bake them at 95℃ for 20-25min. Spread the product on the table, cool it naturally, sterilize it by high pressure at 90℃ for 25-40min, cool it to room temperature, and get low-fat composite potato sausages. The finished products are packed into cartons.

3. The method for preparing the low-fat composite potato sausage according to claim 2, characterized in that: The impurities are fish tendons; Alternatively, the whole potato flour is sieved to 60 meshes.

4. The method for preparing the low-fat composite potato sausage according to any one of claims 1 to 3, characterized in that: The fish meat is Basa fish meat.

5. The low-fat composite potato sausage prepared by the preparation method according to any one of claims 1 to 4.

6. The low-fat composite potato sausage according to claim 5, characterized in that: The low-fat composite potato sausages include seaweed-flavored composite potato sausages, garlic-flavored composite potato sausages, and pepper-flavored composite potato sausages.

7. The low-fat composite potato sausage according to claim 6, characterized in that: The seasonings required for the seaweed flavored composite potato sausage include 30-50g of seaweed powder, 10-30g of corn starch, 0.5-3g of carrageenan and 5-25g of water, based on 120g of minced sausage meat raw material after pickling.

8. The low-fat composite potato sausage according to claim 6, characterized in that: The seasonings required for the garlic-flavored composite potato sausage include 30-50g of garlic powder, 10-30g of corn starch, 0.5-3g of carrageenan, and 5-25g of water, based on 120g of the pickled sausage meat raw material.

9. The low-fat composite potato sausage according to claim 6, characterized in that: The seasonings required for the pepper and sesame flavored composite potato sausage include 10-30g of pepper and sesame powder, 10-30g of corn starch, 0.5-3g of carrageenan, and 5-25g of water, based on 120g of pickled sausage minced meat raw material.

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