Chinese yam compound fish sausage and preparation method thereof

Abstract

The invention provides a Chinese yam composite fish sausage, which comprises minced fillet, 35% of pork, 35% of fat, 15% of Chinese yam, 10% of ice water, 6% of soybean protein isolate, 6% of egg, 5% of potato starch, 3% of salt, 0.5% of five-spice seasoning, 0.4% of pepper powder, 0.3% of ginger, 0.2% of composite phosphate and 0.2% of carrageenan based on the mass of the minced fillet. Therefore, the prepared fish sausages are rich in taste, distinct in gradation, balanced in nutritional structure and good in slicing property and texture stability, and the market acceptability and nutritional and healthy value of products are remarkably improved.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to a yam composite fish intestine and a preparation method thereof. Background Art

[0002] In recent years, with the improvement of people's living standards, the quality of meat products has attracted much attention, and more and more consumers are pursuing a safe, nutritious, and healthy diet. Pork sausage products have a long history and are very popular in China, but studies have shown that excessive intake of meat fat can produce lipid peroxides, increasing the risk of cancer. Adding vegetables to meat products or consuming meat and vegetables together can inhibit the occurrence of these adverse effects. However, the sausage-type meat products commonly found on the market still use a single animal protein as the main raw material, resulting in an unbalanced nutritional structure and difficulty meeting consumers' diverse needs for a healthy diet. In addition, the products have a single taste, insufficient flavor levels, and poor texture stability, making it difficult to meet consumers' pursuit of a rich taste.

[0003] Therefore, there is an urgent need for a yam composite fish intestine and a preparation method thereof to solve the problems in the prior art. Summary of the Invention

[0004] The main purpose of the present invention is to provide a yam composite fish intestine and a preparation method thereof, so as to at least solve the problems in the prior art of using a single animal protein as the main raw material, uneven nutritional structure, single product taste, insufficient flavor levels and poor texture stability.

[0005] In order to achieve the above-mentioned object, the first aspect of the present invention provides a yam composite fish sausage, comprising: fish paste, and 35% pork, 35% fat, 15% yam, 10% ice water, 6% soy protein isolate, 6% eggs, 5% potato starch, 3% salt, 0.5% five-spice seasoning, 0.4% pepper, 0.3% ginger, 0.2% composite phosphate, and 0.2% carrageenan based on the mass of the fish paste.

[0006] Optionally, the fish paste is silver carp fish paste.

[0007] Optionally, the yam is iron stick yam.

[0008] Optionally, the pork is fresh pork hind leg meat with fat and fascia tissue removed, and has a firm and elastic texture, and can quickly return to its original shape when pressed with fingers.

[0009] The second aspect of the present invention further provides a method for preparing the yam composite fish intestine, which is used to prepare the yam composite fish intestine described in the present application, comprising the following steps: Step 1, thawing silver carp surimi: transfer the silver carp surimi frozen below -18°C to a 0-4°C refrigerated environment for thawing; Step 2: Chop the thawed silver carp surimi at 0-4°C for 1 minute, then add the pork and yam cubes and continue chopping for 1 minute. Step 3, salt chopping: Dissolve the composite phosphate, cool it, and add it to the weighed salt in a food processor and chop for 1 minute to precipitate the salt-soluble protein in the minced meat. Add the diced fat and continue chopping for 1 minute until the mixture becomes a minced meat. Step 4, seasoning chopping: add soy protein isolate, eggs, potato starch, five-spice seasoning, pepper, ginger and carrageenan to the mixture obtained in step 2, add ice water every 2 minutes and blend for 10 minutes, scrape off the fish paste hanging on the wall with a silicone spatula to make it fully mixed; Step 5, enema: pour the mixture obtained in step 4 into a sausage stuffer, and use animal casings for enema packaging to obtain filled fish sausages; Step 6, cooking: washing the filled fish intestines obtained in step 5, boiling them in boiling water for 1 minute, and then keeping them warm in hot water at 80° C. for 30 minutes to obtain cooked fish intestines; Step 7, cooling: cooling the cooked fish intestines obtained in step 6 to room temperature in a normal pressure sterile cooling chamber to obtain a finished yam composite fish intestines product.

[0010] Optionally, in step 1, the thawing process specifically includes: controlling the thawing rate to ≤ 2°C / h until the center temperature of the silver carp surimi reaches 0-4°C.

[0011] Optionally, in step 2, the pork is 1 to 2 cm in size. 3 of blocks.

[0012] Optionally, in step 5, the animal casing is soaked in clean water for 30 minutes before filling.

[0013] Optionally, in step 5, the amount of the mixture obtained in step 4 in the filled fish intestines is 90-95% of the capacity of the animal casing, and there are no bubbles in the filled fish intestines.

[0014] The present invention provides a yam-composite fish sausage, comprising surimi, and, based on the mass of the surimi, 35% pork, 35% fat, 15% yam, 10% ice water, 6% soy protein isolate, 6% egg, 5% potato starch, 3% salt, 0.5% five-spice seasoning, 0.4% pepper, 0.3% ginger, 0.2% composite phosphate, and 0.2% carrageenan. The resulting fish sausage boasts a rich, well-defined texture, a balanced nutritional structure, good slicing properties, and texture stability, significantly enhancing the product's market acceptance and nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The accompanying drawings, which constitute part of this application, are intended to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are intended to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings: Figure 1 This is a flow chart of a method for preparing yam composite fish intestines according to an embodiment of the present invention; Figure 2 This is a finished product of yam composite fish intestines that can be optionally prepared according to an embodiment of the present invention. DETAILED DESCRIPTION

[0016] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments in this application can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0017] The present application provides a yam composite fish sausage, comprising: fish paste, and 35% pork, 35% fat, 15% yam, 10% ice water, 6% soy protein isolate, 6% eggs, 5% potato starch, 3% salt, 0.5% five-spice seasoning, 0.4% pepper, 0.3% ginger, 0.2% composite phosphate, and 0.2% carrageenan based on the mass of the fish paste.

[0018] Specifically, 35% pork and 35% fat are used to provide high-quality animal protein and flavor substances, giving the product a delicious taste and rich flavor; 15% yam is added to introduce plant protein and dietary fiber, among which yam mucin can form a synergistic effect with fish paste protein; 10% ice water is used to control the chopping temperature, 6% soy protein isolate and 6% eggs are used to enhance water retention and texture stability; 5% potato starch is added to improve tissue morphology and enhance slicing performance; 3% salt and 0.5% five-spice seasoning are used to achieve precise seasoning, combined with 0.2% complex phosphate to enhance water retention, and 0.2% carrageenan to enhance gel strength. Based on the synergistic effect of the above ingredients, the fish intestines in this application have a rich taste, distinct layers, and a balanced nutritional structure, with both good slicing properties and texture stability, which significantly improves the market acceptance and nutritional and health value of the product.

[0019] In one possible embodiment, the fish paste is silver carp fish paste.

[0020] Specifically, silver carp is widely available and inexpensive, effectively controlling product costs. Silver carp has tender flesh, short muscle fibers, a high protein content, and a moderate fat content, making it suitable for processing into surimi products. Silver carp surimi exhibits excellent water retention and gel-forming properties during the chopping process, allowing it to form a uniform composite system with other ingredients such as yam and pork. Furthermore, silver carp's inherently light flavor doesn't mask the aroma of yam and other seasonings, contributing to the overall harmonious flavor of the product. Silver carp surimi maintains good protein stability under low-temperature chopping conditions, effectively preventing protein denaturation caused by elevated temperatures, thereby ensuring the final product achieves ideal elasticity and water retention.

[0021] Preferably, silver carp surimi is used in this application. Silver carp has a high yield and low price, and the raw material is readily available and low-cost. Its meat is tender and boneless, high in protein, moderate in fat, and has short muscle fibers that facilitate uniform surimi formation. During processing, it retains water and gels well, and is not easily denatured when minced at low temperatures. The product is elastic and retains water well. It is also light and odorless, highlighting the yam flavor. Its moderate pH value makes it compatible with other ingredients in the formula, resulting in excellent overall performance.

[0022] The silver carp surimi used is fresh and free of spoilage.

[0023] In a possible embodiment, the yam is iron stick yam.

[0024] Specifically, the mucin content of iron stick yams is as high as 1.5% to 2.0%, far higher than that of ordinary yams. This synergistic effect creates a synergistic effect with surimi protein, enhancing the product's gel strength and elasticity. Iron stick yams have a firm and dense texture, with a moderate moisture content of approximately 70% to 75%. They maintain their intact granular form during the chopping process, preventing excessive gelatinization and loss of juice. Rich in minerals such as potassium and magnesium, as well as various active polysaccharides, they enhance the product's nutritional value. Furthermore, the mild sweetness of the iron stick yam complements the umami flavor of the fish, creating a complex taste with richer flavor layers.

[0025] When choosing yam, choose yam with bright skin and firm texture, without mechanical scars, insect holes, black spots or soft rot on the skin; regular shape and uniform thickness to avoid bending and deformity that affects processing; cross-section should be white and free of mold and black spots, ensuring that the internal tissue is pure and not deteriorated. These standards together ensure the stable and reliable quality of the raw materials.

[0026] In a possible embodiment, the pork is fresh pork hind leg meat from which fat and fascia tissue have been removed, and the pork has a firm and elastic texture and can quickly return to its original shape when pressed by fingers.

[0027] Specifically, the tightly packed muscle fibers of fresh pork hind leg meat create a naturally firm and elastic texture. They quickly return to their original shape when pressed, allowing for a uniform and delicate minced meat structure during chopping and mixing. Removing fat prevents a greasy feel, keeping the fat content within an optimal range. Removing fascia eliminates a grainy texture and enhances the delicate texture. The hind leg meat's vibrant red color and high protein content provide the product with excellent water-holding and elastic properties. These factors contribute to the stability and consistency of the pork texture within the composite fish sausage.

[0028] like Figure 1 As shown, Figure 2 As shown, the present application also provides a method for preparing yam composite fish intestines, which uses the yam composite fish intestines described in the present application, comprising the following steps: Step 1, thawing silver carp surimi: transfer the silver carp surimi frozen below -18°C to a 0-4°C refrigerated environment for thawing; Step 2: Chop the thawed silver carp surimi at 0-4°C for 1 minute, then add the pork and yam cubes and continue chopping for 1 minute. Step 3, salt chopping: Dissolve the composite phosphate, cool it, and add it to the weighed salt in a food processor and chop for 1 minute to precipitate the salt-soluble protein in the minced meat. Add the diced fat and continue chopping for 1 minute until the mixture becomes a minced meat. Step 4, seasoning chopping: add soy protein isolate, eggs, potato starch, five-spice seasoning, pepper, ginger and carrageenan to the mixture obtained in step 2, add ice water every 2 minutes and blend for 10 minutes, scrape off the fish paste hanging on the wall with a silicone spatula to make it fully mixed; Step 5, enema: pour the mixture obtained in step 4 into a sausage stuffer, and use animal casings for enema packaging to obtain filled fish sausages; Step 6, cooking: washing the filled fish intestines obtained in step 5, boiling them in boiling water for 1 minute, and then keeping them warm in hot water at 80° C. for 30 minutes to obtain cooked fish intestines; Step 7, cooling: cooling the cooked fish intestines obtained in step 6 to room temperature in a normal pressure sterile cooling chamber to obtain a finished yam composite fish intestines product.

[0029] Specifically, step 1 involves transferring silver carp surimi frozen below -18°C to a refrigerated environment at 0-4°C for slow thawing. This temperature range effectively controls the thawing rate, preventing denaturation of myofibrillar proteins in the surimi due to excessive temperatures and preventing microbial growth. Slow thawing gradually melts ice crystals within the surimi, minimizing juice loss and maximizing the surimi's water retention and protein activity, ensuring a consistent raw material state for subsequent processing.

[0030] Step 2: Chop the thawed silver carp surimi separately at 0-4°C for 1 minute. This mechanical action moderately disrupts the surimi fibers, releasing some water and protein. Then, add the selected pork and diced yam and continue chopping for 1 minute. The shear force of the chopper ensures a uniform mixing of the ingredients, breaking up the pork fat particles and yam chunks, facilitating the subsequent release of salt-soluble proteins and flavor fusion. The low temperature also inhibits denaturation of the surimi's myofibrillar proteins and a decrease in gelling properties.

[0031] Step 3: Dissolve the complex phosphate in warm water, cool the mixture, and add it to a food processor with salt and blend for 1 minute. The complex phosphate effectively improves water retention and gel strength, while the salt promotes the dissolution of myofibrillar protein, forming a viscous network. Next, chop the fat in a food processor, but avoid chopping it too finely. Add the diced fat to the food processor and continue blending for 1 minute until the mixture becomes a paste. Maintain the temperature between 0 and 4°C during the blending process. Precisely controlling the blending time and temperature during this stage ensures that the fat particles are evenly dispersed and coated with protein, forming a stable emulsified system and preventing oil-water separation during subsequent processing.

[0032] Step 4: Add soy protein isolate, egg, potato starch, five-spice seasoning, pepper, ginger, and carrageenan to the mixture. Add a portion of ice water every 2 minutes for 10 minutes while blending. Adding ice water maintains a low temperature, preventing the surimi from heating up and causing denaturation of salt-soluble proteins, which could affect the water retention and elasticity of the meat product. During blending, use a silicone spatula to scrape off any surimi adhering to the wall to ensure uniform mixing. This stage mechanically blends the various ingredients, forming a meat blend with a certain degree of viscoelasticity, creating a uniform and consistent filling for the sausage filling process.

[0033] Step 5: Filling: The seasoned, chopped mixture is poured into a sausage stuffer. The stuffer's pressure system evenly fills the minced meat into the animal casings. During the filling process, the filling speed and pressure are controlled to prevent casing rupture and air bubbles. Choosing animal casings of appropriate specifications ensures both product shape and uniform shrinkage during cooking. After filling, the two ends are tied and sealed to produce a plump, evenly filled fish sausage.

[0034] Step 6. After cleaning the surface of the filled fish intestines, cook them in boiling water for a short time for 1 minute to allow the protein on the surface of the casing to quickly solidify and form a protective layer. Then transfer them to 80℃ hot water and cook them at this temperature for 30 minutes. This temperature range can ensure that the protein inside the fish paste is fully denatured to meet the safe consumption standards, and can also avoid excessive oxidation of fat and hardening of the meat due to high temperature, so as to achieve thorough cooking while maintaining a good taste.

[0035] Step 7: Place the cooked fish intestines in a normal pressure sterile cooling chamber and cool them naturally to room temperature. Forced ventilation or a cold air circulation system is used to accelerate heat exchange. The cooling process must strictly control sanitary conditions to prevent microbial contamination. Slow and uniform cooling can evenly distribute stress within the product and avoid shrinkage and rupture of the casing or deformation of the product due to large temperature differences. Finally, a finished yam composite fish intestine with a stable organizational structure and fixed flavor is obtained, which can be directly packaged and stored.

[0036] In general, this application uses a scientific ratio of silver carp minced fish and fresh, mold-free iron stick yam, combined with the precise addition of raw materials such as pork and fat, which not only ensures the protein content and nutritional balance of the product, but also effectively inhibits protein denaturation through the low-temperature chopping process, retaining the water holding capacity and gel properties of the minced fish to the greatest extent. The segmented chopping allows the yam mucin and the minced fish myofibrillar protein to form a stable network structure, and the synergistic effect of the composite phosphate and salt significantly improves the elasticity and water retention of the product. The staged cooking allows the casing protein to be gradiently solidified, which not only avoids fat oxidation and hardening of the meat, but also ensures that the internal protein of the product is fully denatured to meet the safety standard for consumption. Aseptic cooling at normal pressure effectively alleviates the cooling stress and prevents the casing from breaking and deforming, and finally produces a yam composite fish sausage with a delicate taste, good slicing properties, low cooking loss rate, rich nutrition and harmonious flavor, which solves the technical problems of traditional fish sausage with single nutrition and poor texture stability, and significantly improves the market competitiveness and edible value of the product.

[0037] In a possible embodiment, in step 1, the thawing process specifically includes: controlling the thawing rate to ≤ 2°C / h until the center temperature of the silver carp surimi reaches 0-4°C.

[0038] Specifically, the thawing rate is controlled at ≤2°C / h until the center temperature of the silver carp surimi reaches 0-4°C. This slow thawing rate effectively avoids the concentration of thermal stress caused by the large temperature difference between the surface and interior of the silver carp surimi, prevents the destruction of cell structure and juice loss caused by the rapid melting of ice crystals, and maximizes the retention of the silver carp surimi's water retention and protein activity. Controlling the center temperature within the range of 0-4°C not only inhibits the rapid reproduction of microorganisms and reduces food safety risks, but also maintains the stability of silver carp surimi protein in a state close to its natural state, avoiding protein denaturation caused by temperature fluctuations. The gentle thawing method also ensures the uniformity of the surimi's internal structure, providing a raw material base with uniform texture and stable performance for the subsequent chopping process, thereby ensuring the uniformity of the final product's texture and consistency of quality, and improving the product's yield and sensory characteristics.

[0039] In one possible embodiment, in step 2, the pork is 1 to 2 cm in size. 3 of blocks.

[0040] Specifically, the pork is pre-processed to a size of 1~2 cm3 The appropriate chunk size ensures that the pork is fully in contact with and evenly mixed with ingredients like surimi and yam during the subsequent chopping process, while also preventing uneven mixing or prolonged chopping time due to overly large chunks. The appropriate chunk size helps form a moderate fat dispersion system during chopping, allowing the pork fat particles to be effectively coated with protein, avoiding oil-water separation caused by excessive emulsification. This size range also creates an ideal texture layer in the final product, preserving the chewiness of the pork without creating overly large chunks that affect the eating experience. Furthermore, standardized sizes facilitate process control and product quality stability in industrial production, ensuring consistent texture and taste across each batch.

[0041] In one possible embodiment, in step 5, the animal casing is soaked in clean water for 30 minutes before filling.

[0042] Specifically, animal casings that meet the GB / T7740-2022 "Natural Casings" standard are selected. This standard ensures product quality from three aspects: raw material safety, processing hygiene, and physical properties: the raw materials must pass quarantine and be standardized for degreasing and disinfection to eliminate harmful residues; clarify parameters such as the tensile strength and elastic modulus of the casing to ensure that it is not easy to break during filling and the steaming shrinkage is stable; strictly limit microbial indicators, and the total colony count, pathogenic bacteria content, etc. meet food safety requirements to reduce contamination risks from the source.

[0043] Before filling, the animal casings are soaked in clean water for 30 minutes. Pretreatment of the animal casings can effectively soften the fiber structure of the casings, eliminate the brittleness of the casings in the dry state, and significantly reduce the risk of casing rupture during the filling process; the soaking treatment can restore the flexibility and ductility of the casings, so that they can better adapt to the pressure system of the sausage stuffer, ensuring that the minced meat is filled evenly and without residual bubbles; warm water soaking can also remove impurities and odors that may remain on the surface of the casings, avoiding adverse effects on the product flavor; at the same time, the standardized soaking time ensures the consistency of the water absorption saturation of the casings, so that the shrinkage rate of the casings in the subsequent steaming process is stable and controllable, thereby ensuring the uniformity of the product appearance and quality stability, and effectively preventing the deformation or rupture of the finished product due to differences in casing characteristics.

[0044] In one possible embodiment, in step 5, the amount of the mixture obtained in step 4 in the filled fish intestines is 90-95% of the capacity of the animal casing, and there are no bubbles in the filled fish intestines.

[0045] Specifically, during the filling process, the mixture filling volume is controlled to 90%-95% of the casing capacity. This ensures that the casing is fully stretched, preventing the product from drying out and becoming loose due to insufficient filling. It also prevents excessive mechanical stress on the casing, which can cause rupture, due to overfilling. Furthermore, the filling process must ensure that no bubbles remain, which can avoid the risk of casing rupture caused by gas expansion during the cooking process. It also ensures that the product's internal structure is dense and uniform, preventing issues such as loose texture or hollow taste, thereby ensuring the morphological stability and quality consistency of the final product.

[0046] This application uses silver carp surimi as the main raw material to develop a nutritious composite fish sausage suitable for most people to eat, which can fill the gap in the variety and taste of fish sausages on the market and promote the development of the food industry towards diversification and health.

[0047] This is further illustrated by the following examples.

[0048] Taking 100 g of silver carp surimi as the base amount, the basic formula of yam fish sausage is: 30% pork, 30% fat, 15% yam, 10% ice water, 6% soy protein isolate, 6% eggs, 5% potato starch, 2.5% salt, 0.5% five-spice seasoning, 0.4% pepper, 0.3% ginger, 0.2% complex phosphate, and 0.2% carrageenan.

[0049] The formula was improved by changing the amount of pork, salt, yam, and fat added. After each set of single-factor experiments obtained the best results, the proportion of the corresponding components in the basic formula was changed before the next set of experiments was carried out.

[0050] The sensory evaluation, texture characteristics and gel strength of the yam composite fish intestine prepared above were carried out.

[0051] The texture characteristics of the prepared yam composite fish intestine were determined, and the process included: The TA-TX plus texture analyzer was used for the measurement. To ensure the accuracy and representativeness of the test results, the test sample and parameters required strict settings. First, the cooled fish intestines were cut into standard cylindrical specimens with a height of 15 mm to ensure consistent sample shape and reduce test errors caused by sample shape variations.

[0052] The TPA (Texture Multi-Planar Analysis) test mode simulates the human chewing process and comprehensively assesses the textural properties of food. It is paired with an SMS-P / 75 probe, suitable for testing cylindrical samples such as fish intestines, ensuring uniform stress distribution during testing. A 30% strain setting, where the probe compresses the sample to 30% of its initial height, effectively reflects the degree of deformation experienced during normal consumption. A trigger force of 5 g prevents minor disturbances from triggering the test, ensuring an accurate starting point.

[0053] The pre-measurement speed was set at 2 mm / s, ensuring the probe approached the sample at a steady rate. During the test, the speed was set at 1 mm / s, ensuring sufficient time to obtain accurate mechanical data during the compression process. After the test, the speed was set at 2 mm / s, ensuring a smooth separation of the probe from the sample to avoid excessive impact forces caused by excessive speed. A retention time of 5 s allowed the sample sufficient time to recover after each compression, enabling accurate measurement of parameters such as resilience.

[0054] Each group of samples was tested in parallel 8 times, and then the two groups of data with large deviations were removed, and the six groups of data with stable data were selected to take the average value, so as to reduce the impact of accidental errors on the results. Finally, the key texture indicators of the finished fish intestines, such as elasticity, chewiness, adhesiveness, cohesion and recovery, were measured to comprehensively evaluate the taste and quality characteristics of the product.

[0055] The gel strength of the prepared yam composite fish intestine was measured, and the process included: The cooled fish intestines were cut into 15 mm long cylinders, and 8 parallel samples were taken for each group. During the test, the samples were covered with crushed ice to keep the temperature low and prevent oxidation from affecting the results.

[0056] A TA-TX plus texture analyzer was used with an SMS P / 0.5 probe of 5 mm in diameter. The compression mode was selected and the parameters were set as follows: trigger force 5 g, speed 2 mm / s before the test, speed 1 mm / s during the test, and speed 2 mm / s after the test.

[0057] The sample is placed on the test bench, and the probe is pressed down at a set speed until the fish intestine ruptures. The instrument automatically records the rupture force (g) and rupture depth (cm).

[0058] Calculate gel strength: Gel strength = rupture force (g) × rupture depth (cm), expressed in g·cm. Remove the maximum and minimum values from each group and take the average of the remaining six data points as the final result.

[0059] Experimental data: Table 1 Gel strength and sensory scores of yam composite fish sausage with different pork addition ratios

[0060] Table 2 Texture characteristics of yam composite fish sausage with different pork addition ratios

[0061] Table 3 Gel strength and sensory scores of yam composite fish sausage with different salt addition ratios

[0062] Table 4 Texture characteristics of yam composite fish sausage with different salt addition ratios

[0063] Table 5 Gel strength and sensory scores of yam composite fish sausage with different yam addition ratios

[0064] Table 6 Texture characteristics of yam composite fish sausage with different yam addition ratios

[0065] Table 7 Gel strength and sensory scores of yam composite fish sausage with different fat addition ratios

[0066] Table 8 Texture characteristics of yam composite fish sausage with different fat addition ratios

[0067] Based on the single factor experiment, pork, salt, yam and fat addition were selected as L 9 (3 4 ) Orthogonal experiment, the results are shown in Table 9: Table 9 Results of orthogonal experiments on the effects of different amounts of pork, salt, yam, and fat on the quality of yam composite fish sausage

[0068] The order of importance of factors was: A > C > B > D. Range analysis showed that the influence of factors on fish intestine quality, from greatest to least, was: pork addition (A) > yam addition (C) > salt addition (B) > fat addition (D). Pork addition had the most significant impact, while fat addition had the least.

[0069] The optimal combination: A2B2C2D3. The optimal formula for preparing yam-based fish sausages was developed based on the orthogonal test results. This formula, based on surimi, was supplemented with 35% pork, 3% salt, 15% yam, and 35% fat. This was validated against the group with the highest sensory score in the orthogonal experiment. The results showed that A2B2C2D3 achieved a comprehensive sensory score of 90.5 ± 0.2, while A2B1C2D3 scored 89 ± 0.4. This further demonstrated that this combination resulted in a product with excellent color, dense texture, smooth slices, a firm texture, and a pleasant fish sausage flavor. This demonstrates that the optimal combination derived from the orthogonal experiment is realistic and has practical application value.

[0070] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A yam composite fish intestine, characterized in that: include: Fish paste, and based on the mass of the fish paste, 35% pork, 35% fat, 15% yam, 10% ice water, 6% soy protein isolate, 6% eggs, 5% potato starch, 3% salt, 0.5% five-spice seasoning, 0.4% pepper, 0.3% ginger, 0.2% complex phosphate, and 0.2% carrageenan.

2. The yam composite fish intestine according to claim 1, characterized in that: The fish paste is silver carp fish paste.

3. The yam composite fish intestine according to claim 1, characterized in that: The yam is iron stick yam.

4. The yam composite fish intestine according to claim 1, characterized in that: The pork is fresh pork hind leg meat with fat and fascia tissue removed and having a firm and elastic texture, which can quickly return to its original shape when pressed by fingers.

5. A method for preparing yam composite fish intestines, characterized in that: The method of using the yam composite fish intestine according to any one of claims 1 to 4 comprises the following steps: Step 1: Thawing silver carp surimi: Transfer the silver carp surimi frozen below -18°C to a 0-4°C refrigerated environment for thawing; Step 2: Chop the thawed silver carp surimi at 0-4°C for 1 minute, then add the pork and yam cubes and continue chopping for 1 minute. Step 3, salt chopping: Dissolve the composite phosphate, cool it, and add it to the weighed salt in a food processor and chop for 1 minute to precipitate the salt-soluble protein in the minced meat. Add the diced fat and continue chopping for 1 minute until the mixture becomes a minced meat. Step 4, seasoning chopping: add soy protein isolate, eggs, potato starch, five-spice seasoning, pepper, ginger and carrageenan to the mixture obtained in step 2, add ice water every 2 minutes and blend for 10 minutes, scrape off the fish paste hanging on the wall with a silicone spatula to make it fully mixed; Step 5, enema: pour the mixture obtained in step 4 into a sausage stuffer, and use animal casings for enema packaging to obtain filled fish sausages; Step 6, cooking: washing the filled fish intestines obtained in step 5, boiling them in boiling water for 1 minute, and then keeping them warm in hot water at 80° C. for 30 minutes to obtain cooked fish intestines; Step 7, cooling: cooling the cooked fish intestines obtained in step 6 to room temperature in a normal pressure sterile cooling chamber to obtain a finished yam composite fish intestines product.

6. The method for preparing yam composite fish intestine according to claim 5, characterized in that: In step 1, the thawing process specifically includes: controlling the thawing rate to be ≤2°C / h until the center temperature of the silver carp surimi reaches 0-4°C.

7. The method for preparing yam composite fish intestine according to claim 5, characterized in that: In step 2, the pork is 1 to 2 cm in size. 3 of blocks.

8. The method for preparing yam composite fish intestine according to claim 5, characterized in that: In step 5, the animal casing is soaked in clean water for 30 minutes before filling.

9. The method for preparing yam composite fish intestine according to claim 5, characterized in that: In step 5, the amount of the mixture obtained in step 4 in the filled fish intestines is 90-95% of the capacity of the animal casing, and there are no bubbles in the filled fish intestines.

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