CN101756285B - Ham-containing minced fillet sausage and preparation method thereof - Google Patents
Ham-containing minced fillet sausage and preparation method thereof Download PDFInfo
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- CN101756285B CN101756285B CN200810238539A CN200810238539A CN101756285B CN 101756285 B CN101756285 B CN 101756285B CN 200810238539 A CN200810238539 A CN 200810238539A CN 200810238539 A CN200810238539 A CN 200810238539A CN 101756285 B CN101756285 B CN 101756285B
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Abstract
The invention provides a ham-containing minced fillet sausage and a preparation method thereof, which can make up the defect that the ham-containing minced fillet sausage does not exist in the existing sausage market. The technical scheme includes that the sausage comprises 1-96 wt% of minced fillet, 1-50 wt% of western ham and 1-20 wt% of seasoning auxiliary materials, and the balance is water, by adding western ham cubes or particles into the existing minced fillet sausage, the minced fillet sausage is attractive, the nutrition is increased, the defect that the color of the longitudinal section and the cross section of the cut existing minced fillet sausage is white and is not accepted by many people is overcome, the excellent product with complete color, fragrance and taste is really achieved, and the sausage market is enriched.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of rotten sausage of Ham with fish and preparation method thereof that contains.
Background technology
The flesh of fish is the very abundant marine product of a kind of nutrient, and is easy to digest and assimilate.Protein in the flesh of fish not only content is high, and quality is good, contains necessary 8 seed amino acids of human body, and its digestibility can reach 97%, and simultaneously, connective tissue is less, contains the about 70%-80% of moisture, and fiber finer is short, and the tender exquisiteness of meat is easy to absorbed by human consumption; Inorganic salt content in the flesh of fish is also very abundant; There is the content of element, especially iodine such as potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, iron, nickel, cobalt, manganese, iodine high, doubly than the high 10-50 of poultry meat; Every kilogram of albacore amount of iodine is about 0.5-1PPM, and fresh-water fishes are about 0.05-0.4PPM; Flesh of fish fat content ratio terraria meat is few, also contains abundant vitamin A, D, B2, B12, PP etc. in the flesh of fish.But after the rotten sausage of existing fish cut, vertical section and cross section color were white in color, and many people do not accept, and the purpose of this invention is to provide a kind of preparation that contains the rotten sausage of Ham with fish, and it can remedy the above-mentioned deficiency in the rotten sausage of existing fish market.
Summary of the invention
The invention provides a kind of rotten sausage of Ham with fish and preparation method thereof that contains, it can remedy the deficiency that does not contain the rotten sausage of Ham with fish on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals:
A kind of rotten sausage of Ham with fish that contains is characterized in that comprising fish gruel, Western-style ham and auxiliary and condiment, and wherein the rotten percetage by weight of fish is 1-96%, and the percetage by weight of Western-style ham is 1-50%, and the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 20-90%, and the percetage by weight of Western-style ham is 2-40%, and the percetage by weight of auxiliary and condiment is 3-20%, and all the other are water.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 40-80%, and the percetage by weight of Western-style ham is 3-30%, and the percetage by weight of auxiliary and condiment is 5-20%, and all the other are water.
Described fish gruel is one or more in cod, Spanish mackerel, hairtail, xenocypris davidi fish meat, yellow croaker, tuna, butterfish, flatfish, squid, salmon, sardine, carp, crucian, rainbow trout, Tilapia mossambica, blackhead fish, mullet or the silver carp gruel.
Described Western-style ham is the fourth or the particle of pork ham, beef ham, mutton ham, duck ham, donkey meat ham, horseflesh ham, rabbit meat ham, chicken and ham roll.Said Western-style ham makes according to the preparation method of conventional ham.
Said auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and said conventional edible flavouring comprises one or more in salt, white granulated sugar, monosodium glutamate, essence and flavoring agent, the pigment; Said edible adjuvant comprises one or more in starch, vegetable protein, animal protein, carragheen, sodium alginate, agar-agar, carboxymethyl cellulose, konjac glucomannan, vegetables, marine alga, the composite phosphate.
A kind of preparation method who contains the rotten sausage of Ham with fish during preparation, gets the flesh of fish, natural freezing process; Put into cutmixer, adding salt is cut and is mixed the fish gruel, adds Western-style ham then, auxiliary and condiment and frozen water; With mixing machine low gentle and quiet the salting down 6～10 hours in back that stir, canned, heat treatment, sterilization; Cooling packing is crossed gold and is visited, and gets finished product.
Compared with prior art, the present invention has the following advantages and good effect:
The present invention adds Western-style ham fourth or particle in the rotten sausage of existing fish, the vertical section and the cross section color that can solve after the rotten sausage of existing fish cuts are white in color the defective that many people do not accept.The flesh of fish is the very abundant marine product of a kind of nutrient, and is easy to digest and assimilate.In the rotten sausage of fish, add Western-style ham fourth or particle, the rotten sausage of fish both attractive in appearance has increased nutrition again, really accomplishes the first-class good merchantable brand that color is various, has enriched sausage market.
The specific embodiment
Below in conjunction with embodiment the present invention is made further detailed description.
A kind of rotten sausage of Ham with fish that contains comprises fish gruel, Western-style ham and auxiliary and condiment, and wherein the rotten percetage by weight of fish is 1-96%, and the percetage by weight of Western-style ham is 1-50%, and the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Embodiment 1
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 10kg starch then, vegetable protein 1.5kg, salt 2.5kg cutting the fish gruel of mixing; White granulated sugar 7kg, monosodium glutamate 0.3kg, composite phosphate 1.5kg, animal protein 1.5kg, carragheen 0.3kg, essence and flavoring agent 0.006kg; Ham fourth 10kg, pigment 0.01kg, frozen water 58kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 146.2kg.
Embodiment 2
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 5kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.2kg, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 6kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 10kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 131kg.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 20-90%, and the percetage by weight of Western-style ham is 2-40%, and the percetage by weight of auxiliary and condiment is 3-20%, and all the other are water.
Embodiment 3
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 6kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.2kg, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 6kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 15kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 40-80%, and the percetage by weight of Western-style ham is 3-30%, and the percetage by weight of auxiliary and condiment is 5-20%, and all the other are water.
Embodiment 4
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 7kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.0kg, white granulated sugar 4.5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 7kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 18kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any professional and technical personnel of being familiar with possibly utilize the technology contents of above-mentioned announcement to change or be modified as the equivalent embodiment of equivalent variations.But everyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and remodeling that above embodiment did, still belong to the protection domain of technical scheme of the present invention according to technical spirit of the present invention.
Claims (4)
1. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 10kg, vegetable protein 1.5kg, salt 2.5kg, white granulated sugar 7kg, monosodium glutamate 0.3kg, composite phosphate 1.5kg, animal protein 1.5kg, carragheen 0.3kg, essence and flavoring agent 0.006kg, ham fourth 10kg, pigment 0.01kg, frozen water 58kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, carragheen, essence and flavoring agent, ham fourth; Pigment, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
2. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 5kg, vegetable protein 1.5kg, salt 2.2kg, white granulated sugar 5kg; Monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 6kg; Calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 10kg, frozen water 50kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
3. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 6kg, vegetable protein 1.5kg, salt 2.2kg, white granulated sugar 5kg; Monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 6kg; Calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 15kg, frozen water 50kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar g cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
4. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components: flesh of fish 100kg, shallow lake 7kg, vegetable protein 1.5kg; Salt 2.0kg, white granulated sugar 4.5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg; Animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 7kg, calcium gluconae 0.3Kg; Essence and flavoring agent 0.006kg, ham fourth 18kg, frozen water 50kg.
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810238539A CN101756285B (en) | 2008-12-18 | 2008-12-18 | Ham-containing minced fillet sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810238539A CN101756285B (en) | 2008-12-18 | 2008-12-18 | Ham-containing minced fillet sausage and preparation method thereof |
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| CN101756285A CN101756285A (en) | 2010-06-30 |
| CN101756285B true CN101756285B (en) | 2012-10-03 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524834A (en) * | 2010-12-30 | 2012-07-04 | 陈先荣 | Fish meat sausage |
| CN102125188A (en) * | 2011-01-21 | 2011-07-20 | 烟台中宠食品有限公司 | Fish sausage for pet and preparation method thereof |
| CN102273656A (en) * | 2011-05-27 | 2011-12-14 | 天津农学院 | Silver carp stuffing and preparation method thereof |
| CN104068416B (en) * | 2014-05-20 | 2016-05-25 | 浙江千岛湖海笛森生态食品有限公司 | A kind of flesh of fish chicken tailgut preparation method |
| CN104489762A (en) * | 2014-12-09 | 2015-04-08 | 山东新润食品有限公司 | Tuna and fish meat combined raw product and preparation method thereof |
| CN104621620A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Novel method for producing butterfish bream sausages |
| CN104605396A (en) * | 2015-01-27 | 2015-05-13 | 倪威威 | Production method for pomfret sausages |
| CN106072038A (en) * | 2016-06-27 | 2016-11-09 | 青岛波尼亚食品有限公司 | A kind of morrhua air-dries Petaso and preparation method thereof |
| CN106174160A (en) * | 2016-07-08 | 2016-12-07 | 福建坤兴海洋股份有限公司 | A kind of leisure squid conditioning products and processing method thereof |
Citations (3)
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
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2008
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
Non-Patent Citations (1)
| Title |
|---|
| 秦如江等.鱼肉火腿营养成份的分析.《水产科技情报》.1988,(第03期),16-18. * |
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Address after: 266000 Shandong city of Qingdao Province East Pingdu City Economic Development Zone No. 168 Ring Road Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266109 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bonia Food Co., Ltd. |
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Address after: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266000 168 East Outer Ring Road, Pingdu City Economic Development Zone, Qingdao, Shandong Patentee before: Qingdao Bonia Food Co., Ltd. |
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Effective date of registration: 20220509 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co.,Ltd. Address before: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bernia Food Co.,Ltd. |
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