CN106071963A - A kind of fish collagen ham sausage and preparation method thereof - Google Patents
A kind of fish collagen ham sausage and preparation method thereof Download PDFInfo
- Publication number
- CN106071963A CN106071963A CN201610314437.1A CN201610314437A CN106071963A CN 106071963 A CN106071963 A CN 106071963A CN 201610314437 A CN201610314437 A CN 201610314437A CN 106071963 A CN106071963 A CN 106071963A
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- CN
- China
- Prior art keywords
- ham sausage
- fish collagen
- fish
- preparation
- mix
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- 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.)
- Pending
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 33
- 108010035532 Collagen Proteins 0.000 title claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 28
- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 229920001436 collagen Polymers 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 9
- 241000282898 Sus scrofa Species 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 229910000004 White lead Inorganic materials 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009759 skin aging Effects 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 2
- 101710192308 Sal-like protein 2 Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fish collagen ham sausage and preparation method thereof, belong to food processing technology field.This ham sausage, with pig lean meat as primary raw material, adds fish collagen protein powder.In this ham sausage, fish collagen easily absorbs, and has the health-care effecies such as removing interior free yl, crease-resistant delay skin aging, the beautiful skin of whitening.
Description
Technical field
The present invention relates to the preparation method of a kind of fish collagen ham sausage, belong to food processing technology field.
Background technology
Collagen protein is a kind of hmw protein, and skin can be made to keep solid and flexible.Collagen protein is special due to it
Some physiologically actives and physics and chemical characteristic, be widely used in the fields such as medicine, food, cosmetics.Traditional collagen egg
White main extraction from the terrestrial animal such as connective tissue of pig, cattle etc..Livestock disease takes place frequently in recent years so that its collagen protein exists
Application aspect is greatly limited, and obtaining collagen protein from aquatic products becomes the focus of research both at home and abroad.Fish are processed
Time about 40%-55% for leftover bits and pieces, and these leftover bits and pieces are the good raw material preparing collagen protein, to these garbages again
Utilize, not only protect environment and also can improve the added value of aquatic products.
At present, there is no the correlational study about fish collagen ham sausage to report.
Summary of the invention
The present invention is directed to the problems referred to above, it is desirable to provide a kind of fish collagen ham sausage and processing method thereof.
A kind of fish collagen ham sausage and preparation method thereof, it is characterised in that raw material is mixed by following weight portion:
Fish collagen protein powder 5-15 part
Very lean Carnis Sus domestica 40-70 part
Pig ridge fat 5-10 part
Soybean protein isolate 2-5 part
Carrageenan 0.1-0.5 part
Composite phosphate 0.5-1 part
Sal 2-4 part
White sugar 1-3 part
Monosodium glutamate 0.01-0.1 part
Spice 0.5-1 part
Frozen water is appropriate；
Processing technique is as follows:
1) meat pretreatment: select freezing very lean Carnis Sus domestica, thaws to meat without obvious ice crystal under the conditions of 0-4 DEG C, uses φ 6mm
Orifice plate carries out strand system；
2) pickle: addition composite phosphate, Sal in minced pork are stirred, pickles 24h, keep temperature about 4 DEG C；
3) cut and mix: the stuffing material pickled is put in cutmixer, cuts with frozen water and mix 2min, add monosodium glutamate, white sugar, spice,
Fish collagen protein powder, soybean protein isolate and pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix
2min, stands 10min；
4) coloclysis: pour in PVDC casing by cutting the meat stuffing mixed, aluminum steel ligatures；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min at 90 DEG C, then is warmed up to 121 DEG C,
Keeping 20min, employing spray mode is lowered the temperature, progressively pressure release, cleans outer package, dry up table after preventing casing breadage, sterilizing from terminating
Face moisture；
6) check, put in storage: the most qualified product warehousing.
Described fish collagen protein powder is obtained through protease hydrolysis by the fish skin of morrhua, fish scale, fishbone.
Described spice is pressed 4:3:2:1:1.5:1:1 ratio by Rhizoma Zingiberis Recens, Bulbus Allii, Flos Caryophylli, Folium Lauri nobilis, Pericarpium Zanthoxyli, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi)
Example forms.
The method have the benefit that 1) fish collagen easily absorbs in this ham sausage, and there is removing interior free yl, crease-resistant prolong
The slow health-care effect such as skin aging, the beautiful skin of whitening；2) man-hour, fish head, fish skin, fin, fish tail, fishbone and residual thereof are added Fish
The substance weights such as the flesh of fish can reach always to weigh about 50%-70%, and these garbages are the good raw material preparing collagen protein, are answered
For producing fish collagen, the pollution of environment can be reduced, promote the comprehensive utilization of aquatic products processing garbage, for aquatic products industry
Development provides more wide prospect.
Detailed description of the invention:
Embodiment 1
Its raw material of fish collagen ham sausage is mixed by following weight portion:
Fish collagen protein powder 5 parts
Very lean Carnis Sus domestica 70 parts
Pig ridge fat 5 parts
Soybean protein isolate 5 parts
Carrageenan 0.4 part
Composite phosphate 0.5 part
Sal 2 parts
White sugar 1 part
Monosodium glutamate 0.1 part
Spice 0.5 part
Frozen water is appropriate；
Processing technique is as follows:
1) meat pretreatment: select freezing very lean Carnis Sus domestica, thaws to meat without obvious ice crystal under the conditions of 0-4 DEG C, uses φ 6mm
Orifice plate carries out strand system；
2) pickle: addition composite phosphate, Sal in minced pork are stirred, pickles 24h, keep temperature about 4 DEG C；
3) cut and mix: the stuffing material pickled is put in cutmixer, cuts with frozen water and mix 2min, add monosodium glutamate, white sugar, spice,
Fish collagen protein powder, soybean protein isolate and pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix
2min, stands 10min；
4) coloclysis: pour in PVDC casing by cutting the meat stuffing mixed, aluminum steel ligatures；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min at 90 DEG C, then is warmed up to 121 DEG C,
Keep 20min, use spraying cooling, progressively pressure release, clean outer package after preventing casing breadage, sterilizing from terminating, dry up surface water
Point；
6) check, put in storage: the most qualified product warehousing.
The fish collagen protein powder used in raw material is obtained through protease hydrolysis by the fish skin of morrhua, fish scale, fishbone；Spice
It is made up of in 4:3:2:1:1.5:1:1 ratio Rhizoma Zingiberis Recens, Bulbus Allii, Flos Caryophylli, Folium Lauri nobilis, Pericarpium Zanthoxyli, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi).
Embodiment 2
In fish collagen ham sausage, raw material is mixed by following weight portion:
Fish collagen protein powder 15 parts
Very lean Carnis Sus domestica 60 parts
Pig ridge fat 10 parts
Soybean protein isolate 2 parts
Carrageenan 0.3 part
Composite phosphate 0.5 part
Sal 2 parts
White sugar 1 part
Monosodium glutamate 0.01 part
Spice 1 part
Frozen water is appropriate；
Processing technique is with embodiment 1.
Claims (3)
1. fish collagen ham sausage and preparation method thereof, it is characterised in that raw material is mixed by following weight portion:
Fish collagen protein powder 5-15 part
Very lean Carnis Sus domestica 40-70 part
Pig ridge fat 5-10 part
Soybean protein isolate 2-5 part
Carrageenan 0.1-0.5 part
Composite phosphate 0.5-1 part
Sal 2-4 part
White sugar 1-3 part
Monosodium glutamate 0.01-0.1 part
Spice 0.5-1 part
Frozen water is appropriate；
Processing technique is as follows:
1) meat pretreatment: select freezing very lean Carnis Sus domestica, thaws to meat without obvious ice crystal under the conditions of 0-4 DEG C, uses φ 6mm
Orifice plate carries out strand system；
2) pickle: addition composite phosphate, Sal in minced pork are stirred, pickles 24h, keep temperature about 4 DEG C；
3) cut and mix: the stuffing material pickled is put in cutmixer, cuts with frozen water and mix 2min, add monosodium glutamate, white sugar, spice,
Fish collagen protein powder, soybean protein isolate and pig ridge fat, continue to cut and mix 3min, adds carrageenan and appropriate frozen water, cuts and mix
2min, stands 10min；
4) coloclysis: pour in PVDC casing by cutting the meat stuffing mixed, aluminum steel ligatures；
5) processed, sterilization: insert in autoclave by canned good ham sausage, first keeps 20min at 90 DEG C, then is warmed up to 121 DEG C,
Keeping 20min minute, employing spray mode is lowered the temperature, progressively pressure release, cleans outer package, blow after preventing casing breadage, sterilizing from terminating
Dry surface moisture；
6) check, put in storage: the most qualified product warehousing.
2. a kind of fish collagen ham sausage and preparation method thereof, it is characterised in that described collagen egg
White lead is obtained through protease hydrolysis by the fish skin of morrhua, fish scale, fishbone.
3. as claimed in claim 1 a kind of fish collagen ham sausage and preparation method thereof, it is characterised in that described spice by
Rhizoma Zingiberis Recens, Bulbus Allii, Flos Caryophylli, Folium Lauri nobilis, Pericarpium Zanthoxyli, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi) are formed in 4:3:2:1:1.5:1:1 ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314437.1A CN106071963A (en) | 2016-05-13 | 2016-05-13 | A kind of fish collagen ham sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314437.1A CN106071963A (en) | 2016-05-13 | 2016-05-13 | A kind of fish collagen ham sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071963A true CN106071963A (en) | 2016-11-09 |
Family
ID=57230014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610314437.1A Pending CN106071963A (en) | 2016-05-13 | 2016-05-13 | A kind of fish collagen ham sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071963A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923316A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Agrocybe sausage and preparation method thereof |
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
| CN107136486A (en) * | 2017-06-12 | 2017-09-08 | 合肥丰瑞隆生物科技有限公司 | Cordyceps militaris sausage and preparation method thereof |
| CN111134321A (en) * | 2020-01-16 | 2020-05-12 | 张盛南 | A method for processing radix Ginseng |
-
2016
- 2016-05-13 CN CN201610314437.1A patent/CN106071963A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
| CN106923316A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Agrocybe sausage and preparation method thereof |
| CN107136486A (en) * | 2017-06-12 | 2017-09-08 | 合肥丰瑞隆生物科技有限公司 | Cordyceps militaris sausage and preparation method thereof |
| CN111134321A (en) * | 2020-01-16 | 2020-05-12 | 张盛南 | A method for processing radix Ginseng |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |
|
| WD01 | Invention patent application deemed withdrawn after publication |