CN102524834A

CN102524834A - Fish meat sausage

Info

Publication number: CN102524834A
Application number: CN201010613316XA
Authority: CN
Inventors: 陈先荣
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-12-30
Filing date: 2010-12-30
Publication date: 2012-07-04

Abstract

The invention relates to a fish meat sausage which is prepared from freshwater fish. A method for preparing the fish meat sausage comprises the following steps of: soaking fish heads, fishtails, fishbone, fish scales, fish viscus and the like which are left after fresh fish are slaughtered in clear water, replacing the water to remove fish blood, washing cleanly, adding ginger and scallion roots into the clear water, decocting until the liquid is milk white, and filtering fish carcass; heating, flavoring and removing fishy smell for the second time, decocting, concentrating and adding corn meal and konjaku flour in a ratio; and adding the minced fine fish meat for mixing, heating until the mixture is cooked, cooling to a certain degree, pouring the mixture into a sausage in a section of 20 centimeters to obtain the fish meat sausage. The fish meat sausage does not have the fishbone, is safe and convenient to eat, has high nutritive value and is particularly suitable for the nutritional demands of children, pregnant women and olds.

Description

Fish meat sausage

Technical field

A kind of fish meat sausage made from fresh-water fishes of the present invention is green non-fried food on common people's dining table, also is delicious food and one of smart material of making other dish on the dining table.Its delicious flavour, no fish-bone fishbone, no fishlike smell, edible safety is convenient, adapts to multiple crowd's taste demand.

Background technology

The classical story that fish and bear's paw can not get both is in all age also being spread in China.Fish, our descendants of the Yellow ate several thousand, but did not solve the problem that ichthyophagy and fish bony spur are prone to block throat all the time.Particularly on New Year's Day or other festivals in, blocked throat by fish bony spur and happen occasionally in the thing that hospital undergos surgery, also have a lot of local people to fear to eat the phenomenon of fish till now.Modern society common people's living standard improves work rhythm and accelerates, and the own fresh fish of buying is made cumbersomely, is not often to eat the region much human that fish and fish resource lack can not make fish delicious food dish.Fish meat sausage of the present invention does not have fish bony spur, fresh and tender, the no fishlike smell of taste, is of high nutritive value, can be instant, also can make the delicious food on the dining table, and edible safety is convenient.

Summary of the invention

A kind of fish meat sausage made from fresh fish of the present invention is to remove spur, the fish-skin of pruning after fresh fish disintegrates; It is meticulous, for use that the flesh of fish is cut system, again immersion such as the spur of fresh fish, fish head, fish tail, fish scale, fish-skin, fish guts changed washing only; By than adding clear water, ginger, green onion root, be brewed into milky, elimination fish remains; Add flavor and remove raw meat, it is concentrated to heat for the second time, places corn flour, konjaku flour by proportioning; Cut the meticulous flesh of fish of system, mix is heated to well-done, to be cooled to a certain degree pour in the artificial casing by 20 centimetres be one save fish meat sausage.

The invention advantage:

Fish meat sausage of the present invention, no fish bony spur, no fishlike smell are to make full use of the stock of fish, on traditional ichthyophagy method and traditional meat sausage basis, integrate, and excavate, and innovate non-fried pollution-free food.Let the stock of fish rationally make full use of, reduce and pollute, change traditional ichthyophagy mode, make the cold-blooded animal fish not produce the harm of nitrous acid human body through long-time salted system.

In the internal organ fish oil of fish, fish brain, flake, fish scale and the fish bony spur, contain indispensable collagen of human body and unrighted acid, the title of brain gold is arranged, these materials generally can not form in human body, need from food, absorb.Fatty,fiss and unrighted acid, fusing point is lower, is in a liquid state usually, and as easy as rolling off a log being absorbed by the body is that human body grows and keeps human body and respectively organize the indispensable important nutrient of function, has special biological value.

In recent years, the flesh of fish export of goods in process of manufacture amount of region, growth year after year down in Hubei Province, Hunan two provinces and the Changjiang river; Though all washed in a pan start-up capital, remaining leftover bits and pieces such as a fish fish bony spur fish guts have ten thousand tons of 5-6 every year approximately; The cheapness that has is handled; What processing was not fallen has just thrown away, and has polluted environment, has wasted resource.These his nutritive values of remaining waste material are not second to the nutritive value of the flesh of fish in fact, and refining remaining fish remains through deep processing, to process fishbone dust also be a considerable wealth.

Embodiment 1:

Fish meat sausage of the present invention is that remaining fish head, fish tail, fish bony spur, fish scale, fish guts soaked with clear water after fresh fish disintegrated, and changes water; Clean by freeing ginger, green onion root than adding clear water, when being brewed into milky soup, the elimination remains carry out heating the second time; Add flavor, remove raw meat, join and put corn flour, konjaku flour, put at last that to cut the meticulous fresh fish meat mix of system even; Well-done to be cooled to a certain degree pouring in the intestines, be that a joint promptly becomes fish meat sausage by 20 centimetres.

Claims

1. fish meat sausage made from fresh-water fishes is characterized in that being soaked in water with the disintegrate remaining fish head in back, fish tail, fish bony spur, fish scale, fish guts etc. of fresh fish, changes water and makes the emptying of fish blood by than adding clear water; Ginger, green onion root; Be brewed into milky, elimination fish remains secondary heating boils and adds flavor, removes raw meat; Put corn flour, konjaku flour and cut the meticulous flesh of fish mix of system evenly well-done by proportioning, be cooled to and to a certain degree irritate into fish meat sausage.

2. fish meat sausage as claimed in claim 1 is characterized in that cleaning with the fresh fish inside and outside discarded position, back of disintegrating, and adding the proportioning that water is brewed into soup stock is 6: 1.

3. fish meat sausage as claimed in claim 2 is characterized in that using the fresh fish inside and outside discarded position, back of disintegrating to clean and add soup stock that water boils and the proportioning of the flesh of fish is 2: 1.