CN102078004A - Method for processing high calcium fish meat blended sausage - Google Patents
Method for processing high calcium fish meat blended sausage Download PDFInfo
- Publication number
- CN102078004A CN102078004A CN2010105831164A CN201010583116A CN102078004A CN 102078004 A CN102078004 A CN 102078004A CN 2010105831164 A CN2010105831164 A CN 2010105831164A CN 201010583116 A CN201010583116 A CN 201010583116A CN 102078004 A CN102078004 A CN 102078004A
- Authority
- CN
- China
- Prior art keywords
- fish
- meat
- calcium
- flesh
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for processing a high calcium fish meat blended sausage, belonging to the technical field of food processing. With fish flesh, meat of poultry and livestock or meat paste as well as calcium (calcium sources of fish bone calcium, beef bone calcium, pig bone calcium and the like) as raw materials, the method comprises the following steps: firstly cleaning the fish flesh and meat, removing bones, tendons and myolemma of the meat of poultry and livestock, scaling and decaptitating on the fish flesh, removing fish bone, removing fish skin, removing viscera, and removing the fish odour; and then slicing, pickling, mincing, chopping and uniformly stirring the meat of poultry and livestock or meat paste, minced fish, calcium powder and condiment according to the ratio, carrying out vacuum chopping and stirring and vacuum filling, and carrying out curing, sterilizing, cooling and storing. By applying the method in the invention, the taste of the sausage is improved, the sausage has the flavours of fish and meat, and the processed calcium sources are added during the processing process, thus high quality high calcium fish meat blended sausage can be produced.
Description
Technical field
The processing method that a kind of high calcium flesh of fish mixes intestines the present invention relates to the processing of aquatic products and meat products, belongs to food processing technology field.
Background technology
The flesh of fish is a high nutritive value, is the good source of protein, inorganic salts and vitamin.Protein content is 15%～20% in the fish, and wherein protein contents such as hairtail, silver carp and yellow croaker are higher more than 18%.Oppressing contained protein all is complete protein, and the amount of the contained essential amino acid of protein and the most suitable human body needs of ratio, is absorbed by human consumption easily.Inorganic salts in the flesh of fish, vitamin content are higher, contain abundant sulphur, also contain inorganic salts such as phosphorus, calcium, iron.The flesh of fish also contains the nutrient of a large amount of human body needs, as vitamin A, vitamin D, vitamin B1, niacin.In addition, the muscle fibre of the flesh of fish is shorter, and proteinaceous tissue is loosely organized, and moisture is many.Therefore, meat is fresher and tenderer, tastes and more feels soft tender, also easier digesting and assimilating.
The nutritive value of poultry is very high, the protein content 16%～25% in the poultry edible part.The chicken in the poultry wherein, protein content is higher, and the digestibility height, in meat, we can say that chicken is one of the highest meat of protein content, is the food that belongs to high protein and low fat, and the utilization that easily is absorbed by the body.The not only fatty amount of chicken is low, and contained fat mostly is unrighted acid, and molten point is low, is easy to digestion.Poultry meat is meant muscle, internal organ and the goods thereof of livestocks such as pig, ox, sheep, horse, mule, donkey, deer, dog, rabbit.Poultry meat protein major part is present in the musculature, and content is 10%～20%, and protein contains each seed amino acid of needed by human, and the composition of essential amino acid needs near human body, therefore absorbed by human consumption easily and utilize, be of high nutritive value, be good protein.Neat of animal fat mainly is made up of stearic acid, palmitic acid and oleic acid etc. based on saturated fatty acid, and fusing point is higher.Poultry meat can provide multivitamin, wherein mainly based on B family vitamin and vitamin A.
Calcium is the necessary for human body trace element, and enjoys the title of " biological element ".Calcium constituent in the human body mainly is present in bone and the tooth with the form of crystal.5% of the about percentage of liveweight of mineral matter in our health, 2% of the about percentage of liveweight of calcium.The calcium of health is distributed in bone and the tooth mostly, accounts for 99% of total amount, and all the other 1% are distributed in blood, intercellular fluid and the soft tissue.The factor that influences the calcium absorption has the phytic acid of cereal in the meals and the oxalic acid in some vegetables; Hyperliposis or fat indigestion etc.; And antacids, tetracycline, heparin etc.The factor that favourable calcium absorbs has vitamin D, some amino acid, lactose and suitable calcium and the ratio of phosphorus.
Human body lacks when calcareous, decayed tooth easily, the bone disease such as loose that also becomes.Show that according to the study the calcium in the food (natural calcium) absorbs easily than synthetic calcium.For example: wherein just contain abundant calcium and phosphorus in the fish-bone, the fish-bone development of food mainly is to utilize calcium, phosphorus and other trace elements that is easily absorbed by the body in the fish-bone, replenishing human body to calcium, phosphorus and other micro-demand, and often edible fish-bone can prevent osteoporosis.The fish-bone goods mainly contain in the market: 1. the fish-bone process is handled, can be joined in the hoisin sauce, obtain the hoisin sauce of high nutritive value; 2. fish-bone is pulverized, made the fishbone dust that has high nutrition, hangs down characteristics such as heat energy; 3. with the Fishbone of handling well, make the fish-bone can.
For the research of ham sausage, domestic also have a relevant report.The intelligent grade of red legend (2009) has been developed the energetic nourishing fish sausage.Emphasis is studied for the protein of this fish sausage, the product gal4 amino acid A wide selection of colours and designs of producing, and ratio is suitable, helps absorption of human body.But in development process, for the not research of addition of calcium in the fish sausage.
Shi Yaohua (number of patent application: 96103034.8) disclose a kind of nutritive ham and manufacture craft thereof.It is to increase natural food sea-tangle 0.5% to 5% in common pork ham intestines, beef ham intestines, chicken ham sausage respectively separately by weight, utilizes iodine, calcium, iron in the sea-tangle to strengthen needed by human nutrition such as the iodine of ham sausage, iron, calcium.The nutritive ham that this method production technology is produced is general livestock and poultry meat ham sausage, and does not relate to for the production technology of fish-ham sausage.
Wang Shan (number of patent application: 02117274.9) disclose a kind of fish-ham sausage that has fish cubes and preparation method thereof.To pickle after the fish roughing earlier, then with salt marsh or the flesh of fish pickled was placed the shady and cool ventilation place air-dry 24 hours or oven dry and cage steam, foreign material such as cooling back removal spur obtain the flesh of fish of moulding, and add certain livestock and poultry meat or meat gruel, produce fish-ham sausage then.This method can not guarantee that the block flesh of fish and livestock and poultry meat or meat gruel can be good at mixing, and the mutual infiltration of taste, and this will influence the mouthfeel and the local flavor of fish sausage.
In the well yarn (number of patent application: 02121928.1) disclose a kind of manufacture method of fish ham such as knit.Earlier the product temperature with fish material is adjusted to the water temperature zone, handle with maceration extract, and maceration extract is to adopt the method for injecting again, or carries out tenderization and handle the back and carry out tumbling with maceration extract, thereby produce desired fish-ham sausage.The fish sausage that this method is produced is simple fish product, but will not oppress with Other Meat goods or meat gruel and mix, and perhaps adds other trace elements as calcium, the nutritive value that this will influence the quality of fish sausage integral body and reduce fish sausage.
More than be the research of fish sausage or livestock and poultry meat ham sausage, though have certain research about the technology of fish sausage and energetic nourishing fish sausage.But, in fish sausage, add materials such as calcium source such as domestic birds and animals meat or meat gruel and fish-bone calcium, ox bone calcium, pig bone calcium, produce high nutritious rich-calcium flesh of fish mixing intestines and do not appear in the newspapers.
Summary of the invention
The objective of the invention is, determine that the high calcium flesh of fish mixes the new method for processing of intestines, the high calcium flesh of fish of producing high nutritive value mixes intestines.Wherein, not only improved the deep process technology of China's aquatic products and meat products, and china natural resources is fully utilized for the utilization of resources such as fish-bone, ox bone.For instructing real industrial production that reliable foundation is provided, help enterprise to enlarge market simultaneously, increase economic efficiency, promote development and national economy.
Technical scheme of the present invention: a kind of processing method of high calcium fish sausage, main process is: earlier raw meat is cleaned, afterwards to domestic birds and animals meat bone, positions such as muscle tendon and sarolemma; The flesh of fish is scaled, is decaptitated, deburring, remove the peel, go internal organ and go raw meat to handle.Carry out then that stripping and slicing is pickled, Minced Steak, domestic birds and animals meat is made meat gruel, the flesh of fish is made the fish gruel; Meat gruel, fish gruel, calcium powder and flavoring cut in proportion mix mixing, vacuum is cut and is mixed, the vacuum bowel lavage, and shortening, sterilization, cooling and preservation make the high calcium flesh of fish and mix the intestines product.
The described flesh of fish and domestic animal poultry: wherein the flesh of fish comprises the flesh of fish or the fish gruel of seawater fish or fresh-water fishes, for example: fish such as silver carp, black carp, crucian, tuna, cod; Poultry comprises bird meat or meat gruels such as chicken, duck, goose; Domestic animal comprises meat or meat gruels such as pig, ox, sheep.
Described pickling: will clean the raw meat of handling well, and carry out stripping and slicing and pickle.The shape size that is cut into is: 1-3cm, shape can be square, circle, sheet, column etc.Wherein the fat of poultry poultry meat will separate with lean meat and pickles, and is placed on together then under 4-5 ℃ the environment and pickles 2d.
Described calcium: calcium is mainly derived from fish-bone, pig bone, ox bone, male Oyster Shell, does the material that contains calcium powder that processing such as Tony Shell, coral are handled.
Described cutting mixed mixing: rotten and meat gruel is cut in proportion and is mixed and stirred mixing with the fish that processes, and wherein the weight of meat gruel and fish gruel is 1 ︰ 3-5, and the addition of calcium powder is that the weight that both always mix meat gruel with meat gruel and fish gruel is benchmark, is 125-200mg/100g.And adding some flavorings and auxiliary material as required, is benchmark with total mixing meat gruel of 1 kilogram: white pepper 2-3g, chilli powder 0.5-1.5g, starch 50-100g, monosodium glutamate 2-4g, ginger powder 1-2g, green onion powder 2-4g, sugared 10-15g.
The shape of fish sausage of the present invention can be varied, can be various existing ham sausage such as cylindrical, box-shaped, circle, sausage and other various geometries.
Beneficial effect of the present invention: not only the calcic height is nutritious for the high calcium fish sausage, and the maximum fusion that realizes the flesh of fish and livestock and poultry meat in process, thereby will oppress and the local flavor of livestock and poultry meat perfectly combines, and make the high calcium fish sausage of producing obtain better mouthfeel and more pleasant local flavor.Also fill up the blank of high calcium fish sausage on the market, thereby further promoted the market development of high calcium fish sausage.
The calcium of Tian Jiaing in process of production is mainly from the bone of animal.The calcium of this pure natural not only helps absorption by human body and utilization, and China's existing resources has been carried out reasonable use, reduces the unnecessary waste of resource.Also having satisfied requirement and the consumer daily demand of replenishing the calcium of consumer for fish sausage, is the product of replenishing the calcium that suits the taste of both old and young.
The high calcium fish sausage is delicious flavour not only, and is nutritious, and the same with traditional ham sausage, belongs to leisure food, safety, make things convenient for, is easy to carry, is easy to the preservation.Add different flavorings simultaneously, can satisfy the different demands of consumer for the processed fish meat products taste.
The specific embodiment
Embodiment 1: silver carp and chicken are produced the method for high calcium fish sausage
The raw meat of this application is silver carp meat and chicken.Earlier chicken is boned, positions such as muscle tendon and sarolemma, silver carp scales, decaptitates, deburring, remove the peel, go internal organ and go raw meat to handle.The raw meat of handling well is carried out stripping and slicing, be cut into the bulk of 2cm * 3cm.(consumption is a raw meat weight meter: salt 2%, phosphate 3%, sugar 5% and nitrate≤30mg/Kg) are placed in 4 ℃-5 ℃ the environment and pickle the 2d time then raw meat to be put into pickle salt.The meat that to pickle is put into meat grinder and is rubbed then.Chicken is by the 3mm sieve aperture, and the flesh of fish is by the 4mm sieve aperture, and fat is by the 6mm sieve aperture.With the raw meat chicken of rubbing and the weight ratio of the flesh of fish is that 1:5 mixes, and cuts then and mixes.Cut mix during, the fishbone dust that processes to be put into raw meat, simultaneously flavoring and some auxiliary materials progressively being joined in the raw meat, is benchmark with total mixing meat gruel of 1kg: add white pepper 2-3g, chilli powder 0.5-1.5g, starch 50-100g, monosodium glutamate 2-4g, ginger powder 1-2g, green onion powder 2-4g and sugared 10-15g.Whole cut mix mixing time can not be oversize, be controlled within 10 minutes, and the temperature of meat should be controlled in 10 ℃ in cutting the process of mixing.Carry out vacuum and cut and mix cutting the meat of mixing, mainly remove the air of sneaking in the tissue, improve the matter structure and the anti-oxidation of product.Carry out the vacuum bowel lavage then, be poured in the plastic casing (PVDC), carry out shortening, sterilization, cooling and preservation then.
The high calcium fish sausage of producing through this method is compared with traditional fish-ham sausage, not only has the local flavor and the matter structure of the flesh of fish and chicken, and carefully fresh and tender, tasty and refreshing in vain oiliness, the taste of high calcium fish sausage meat delicious food more.Show that by detection the calcium content of high calcium fish ham will exceed several times than traditional, can satisfy demand people every day for calcium.And the fish sausage hardness number produced later on of interpolation chicken and chewiness be than traditional height, and hardness number is 3480, and chewiness is 2880, and traditional hardness number has only 2920, and chewiness is 2390.So the high calcium fish sausage of producing more can satisfy the demands of consumers.
Embodiment 2: silver carp and pork are produced the method for high calcium fish sausage
The raw meat of this application is silver carp meat and pork.Earlier pork is boned, positions such as muscle tendon and sarolemma, silver carp scales, decaptitates, deburring, remove the peel, go internal organ and go raw meat to handle.The raw meat of handling well is carried out stripping and slicing, be cut into the bulk of 2cm * 3cm.(consumption is a raw meat weight meter: salt 2%, phosphate 3%, sugar 5% and nitrate≤30mg/Kg) are placed in 4 ℃-5 ℃ the environment and pickle the 2d time then raw meat to be put into pickle salt.The meat that to pickle is put into meat grinder and is rubbed then.Pork is by the 3mm sieve aperture, and the flesh of fish is by the 4mm sieve aperture, and fat is by the 6mm sieve aperture.With the raw meat pork of rubbing and the weight ratio of the flesh of fish is that 1:4 mixes, and cuts then and mixes.Cut mix during, the fishbone dust that processes to be put into raw meat, simultaneously flavoring and some auxiliary materials progressively be joined in the raw meat, whole cut the time of mixing can not be oversize, be controlled within 10 minutes, and the temperature of meat should be controlled in 10 ℃ in cutting the process of mixing.Cut and mix carrying out vacuum cutting the meat mixed, mainly go out and sneak into air in the tissue, improve the matter structure and the anti-oxidation of product.Carry out the vacuum bowel lavage then, be poured in the plastic casing (PVDC), carry out shortening, sterilization, cooling and preservation then.
The high calcium fish sausage of producing through this method is compared with traditional fish-ham sausage, not only has the local flavor and the matter structure of the flesh of fish and pork, and carefully fresh and tender, tasty and refreshing in vain oiliness, the taste of high calcium fish sausage meat delicious food more.Show that by detection the calcium content of high calcium fish ham will exceed several times than traditional, can satisfy demand people every day for calcium.And the fish sausage hardness number produced later on of interpolation pork and chewiness be than traditional height, and hardness number is 3680, and chewiness is 2978, and traditional hardness number has only 2920, and chewiness is 2390.So the high calcium fish sausage of producing more can satisfy the demands of consumers.
Embodiment 3: cod and pork are produced the new method of high calcium fish sausage
The raw meat of this application is cod and pork.Earlier pork is boned, positions such as muscle tendon and sarolemma, cod scales, decaptitates, deburring, remove the peel, go internal organ and go raw meat to handle.The raw meat of handling well is carried out stripping and slicing, be cut into the bulk of 2cm * 3cm.(consumption is a raw meat weight meter: salt 2%, phosphate 3%, sugar 5% and nitrate≤30mg/Kg) are placed in 4 ℃-5 ℃ the environment and pickle the 2d time then raw meat to be put into pickle salt.The meat that to pickle is put into meat grinder and is rubbed then.Pork is by the 3mm sieve aperture, and the flesh of fish is by the 4mm sieve aperture, and fat is by the 6mm sieve aperture.With the weight ratio of the pork and the flesh of fish in the raw meat that rubs is that 1:3 mixes, and cuts then and mixes.Cut mix during, the fishbone dust that processes to be put into raw meat, simultaneously flavoring and some auxiliary materials progressively be joined in the raw meat, whole cut the time of mixing can not be oversize, be controlled within 10 minutes, and the temperature of meat should be controlled in 10 ℃ in cutting the process of mixing.Cut and mix carrying out vacuum cutting the meat mixed, mainly go out and sneak into air in the tissue, improve the matter structure and the anti-oxidation of product.Carry out the vacuum bowel lavage then, be poured in the plastic casing (PVDC), carry out shortening, sterilization, cooling and preservation then.
The high calcium fish sausage of producing through this method is compared with traditional fish-ham sausage, not only has the local flavor and the matter structure of cod and pork, and high calcium fish sausage meat carefully fresh and tender, tasty and refreshing in vain oiliness, taste is more delicious.Show that by detection the calcium content of high calcium fish ham will exceed several times than traditional, can satisfy demand people every day for calcium.And the fish sausage hardness number produced later on of interpolation pork and chewiness be than traditional height, and hardness number is 3608, and chewiness is 2915, and traditional hardness number has only 2920, and chewiness is 2390.So the high calcium fish sausage of producing more can satisfy the demands of consumers.
Claims (4)
1. the high calcium flesh of fish processing method of mixing intestines is characterized in that main process is: earlier raw meat is cleaned, afterwards to domestic birds and animals meat bone, muscle tendon and sarolemma position; Fish is scaled, decaptitates, deburring, removes the peel, goes internal organ and go raw meat to handle; Carry out then that stripping and slicing is pickled, Minced Steak, domestic birds and animals meat is made meat gruel, the flesh of fish is made the fish gruel; Meat gruel, fish gruel, calcium powder and flavoring cut in proportion mix mixing, vacuum is cut and is mixed, the vacuum bowel lavage, and shortening, sterilization, cooling and preservation make the high calcium flesh of fish and mix the intestines product;
Its prescription is 1 ︰ 3-5 for the weight ratio of: Rou Mi ︰ fish gruel, and the addition of calcium powder is that the weight with total mixing meat gruel is benchmark, and every 100g always mixes meat gruel and adds the 125-200mg calcium powder; And adding some flavorings and auxiliary material as required, is benchmark with total mixing meat gruel of 1kg: add white pepper 2-3g, chilli powder 0.5-1.5g, starch 50-100g, monosodium glutamate 2-4g, ginger powder 1-2g, green onion powder 2-4g and sugared 10-15g.
2. according to the described method of claim 1, it is characterized in that the described flesh of fish comprises the flesh of fish or the fish gruel of seawater fish or fresh-water fishes, selects for use: silver carp, black carp, crucian, tuna or cod; Poultry meat comprises chicken, duck, goose or meat gruel; Livestock meat comprises pig, beef or mutton or meat gruel; Calcium powder is mainly derived from fish-bone, pig bone, ox bone, male Oyster Shell, does the calcareous material that contains of Tony Shell or coral processing processing.
3. according to the described method of claim 1, it is characterized in that to be placed in the curing process under 4-5 ℃ the environment and pickle 2d.
4. according to the described method of claim 1, it is characterized in that the high calcium flesh of fish mixes shape after the intestines packing and selects cylindrical, box-shaped or circle for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010583116A CN102078004B (en) | 2010-12-11 | 2010-12-11 | Method for processing high calcium fish meat blended sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010583116A CN102078004B (en) | 2010-12-11 | 2010-12-11 | Method for processing high calcium fish meat blended sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102078004A true CN102078004A (en) | 2011-06-01 |
| CN102078004B CN102078004B (en) | 2012-10-10 |
Family
ID=44084355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010583116A Expired - Fee Related CN102078004B (en) | 2010-12-11 | 2010-12-11 | Method for processing high calcium fish meat blended sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102078004B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318801A (en) * | 2011-08-16 | 2012-01-18 | 郑州三全食品股份有限公司 | Stuffing for dumplings and preparation method thereof |
| CN102894394A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Processing method of fish and meat composite type gelled food |
| CN103330232A (en) * | 2013-05-30 | 2013-10-02 | 马鞍山雨润百瑞食品有限公司 | Wild vegetable-chicken liver flavored mini salami and preparation method thereof |
| CN103598570A (en) * | 2013-11-15 | 2014-02-26 | 江南大学 | Novel fish sauce processing method |
| CN103948075A (en) * | 2014-05-05 | 2014-07-30 | 明光市永言水产(集团)有限公司 | Preparation method of minced silver carp product |
| 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 |
| CN104757613A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing technique for silver carp meat sausages |
| CN104997056A (en) * | 2015-07-13 | 2015-10-28 | 江南大学 | High-solubility calcium fish and mutton fermented sausage and preparation method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
| CN107259413A (en) * | 2017-07-18 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof |
| CN107440002A (en) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | A kind of high calcium conditioning fish-bone intestines and preparation method thereof |
| CN107692076A (en) * | 2017-08-22 | 2018-02-16 | 合肥先智商贸有限责任公司 | A kind of plus calcium meat enema preparation method |
| CN108739973A (en) * | 2018-05-04 | 2018-11-06 | 浙江海洋大学 | A kind of preparation method of seashells BIOLOGICAL CALCIUM and application |
| CN110140877A (en) * | 2019-06-25 | 2019-08-20 | 江西师范大学 | A kind of high calcium flesh of fish rice cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315145A (en) * | 2000-03-27 | 2001-10-03 | 王琏 | Calcium-enriched nutritive meat sausage |
| CN101642262A (en) * | 2009-08-05 | 2010-02-10 | 泰祥集团技术开发有限公司 | Little yellow croaker sausage and preparation method thereof |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
-
2010
- 2010-12-11 CN CN201010583116A patent/CN102078004B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315145A (en) * | 2000-03-27 | 2001-10-03 | 王琏 | Calcium-enriched nutritive meat sausage |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
| CN101642262A (en) * | 2009-08-05 | 2010-02-10 | 泰祥集团技术开发有限公司 | Little yellow croaker sausage and preparation method thereof |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318801A (en) * | 2011-08-16 | 2012-01-18 | 郑州三全食品股份有限公司 | Stuffing for dumplings and preparation method thereof |
| CN102894394A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Processing method of fish and meat composite type gelled food |
| CN103330232A (en) * | 2013-05-30 | 2013-10-02 | 马鞍山雨润百瑞食品有限公司 | Wild vegetable-chicken liver flavored mini salami and preparation method thereof |
| CN103598570A (en) * | 2013-11-15 | 2014-02-26 | 江南大学 | Novel fish sauce processing method |
| CN103598570B (en) * | 2013-11-15 | 2015-06-03 | 江南大学 | Novel fish sauce processing method |
| CN103948075A (en) * | 2014-05-05 | 2014-07-30 | 明光市永言水产(集团)有限公司 | Preparation method of minced silver carp product |
| 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 |
| CN104757613A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing technique for silver carp meat sausages |
| CN104997056A (en) * | 2015-07-13 | 2015-10-28 | 江南大学 | High-solubility calcium fish and mutton fermented sausage and preparation method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
| CN107440002A (en) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | A kind of high calcium conditioning fish-bone intestines and preparation method thereof |
| CN107259413A (en) * | 2017-07-18 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof |
| CN107692076A (en) * | 2017-08-22 | 2018-02-16 | 合肥先智商贸有限责任公司 | A kind of plus calcium meat enema preparation method |
| CN108739973A (en) * | 2018-05-04 | 2018-11-06 | 浙江海洋大学 | A kind of preparation method of seashells BIOLOGICAL CALCIUM and application |
| CN110140877A (en) * | 2019-06-25 | 2019-08-20 | 江西师范大学 | A kind of high calcium flesh of fish rice cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102078004B (en) | 2012-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102078004B (en) | Method for processing high calcium fish meat blended sausage | |
| CN101773255B (en) | Fermentation production method for offal fish sausage | |
| CN102132901B (en) | Method for processing instant crispy fish | |
| CN101756285B (en) | Ham-containing minced fillet sausage and preparation method thereof | |
| CN102488226A (en) | Composite minced meat and processing method | |
| CN102551106B (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN106418448A (en) | Seafood and chicken meat sauce and making method thereof | |
| CN102845765A (en) | Stuffing used for bone paste food and production method thereof | |
| CN105595234A (en) | Making method for squid-flavored food | |
| Ramírez | Innovative uses of fisheries by-products | |
| CN102160653A (en) | Calcium, iron, zinc and selenium enhanced high-quality beef | |
| CN100403938C (en) | Egg dumpling and method for making it | |
| CN102669756A (en) | Method for manufacturing per-seasoning clear pond hotpot | |
| CN108902788A (en) | A kind of sandwich breaded fish stick preparation method | |
| CN104223199A (en) | Shrimp ball processing process | |
| CN101422237A (en) | Production method of nutrient sausage | |
| KR101862573B1 (en) | Pork head sausage and method for preparing the same | |
| CN103549507A (en) | Delicious ham sausage and preparation method thereof | |
| CN103222617A (en) | Method for producing fish head sauce improving sleeping | |
| CN106036533A (en) | Seafood ham sausages and preparation method thereof | |
| CN1586289A (en) | Method for producing chicken bouillon seasoning containing meat and fish materials and its prdouct | |
| CN111067038A (en) | Meat product tenderizer and preparation method and application thereof | |
| CN101664205A (en) | Guangdong sausage with fish blocks and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121010 Termination date: 20131211 |