CN107821999A - A kind of fish sausage and preparation method thereof - Google Patents
A kind of fish sausage and preparation method thereof Download PDFInfo
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- CN107821999A CN107821999A CN201710838639.0A CN201710838639A CN107821999A CN 107821999 A CN107821999 A CN 107821999A CN 201710838639 A CN201710838639 A CN 201710838639A CN 107821999 A CN107821999 A CN 107821999A
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- fish sausage
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 79
- 235000013580 sausages Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 239000000839 emulsion Substances 0.000 claims abstract description 37
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 239000000853 adhesive Substances 0.000 claims abstract description 19
- 230000001070 adhesive effect Effects 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 18
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 12
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000008101 lactose Substances 0.000 claims abstract description 12
- 239000000711 locust bean gum Substances 0.000 claims abstract description 12
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 239000001508 potassium citrate Substances 0.000 claims abstract description 11
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 11
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 11
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 11
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- -1 flavoring Substances 0.000 abstract 1
- 239000006072 paste Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 33
- 238000010257 thawing Methods 0.000 description 14
- 210000000936 intestine Anatomy 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010022579 ATP dependent 26S protease Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of fish sausage and preparation method thereof.The fish sausage fillings is made up of following raw material：Minced fillet, emulsion paste, starch, phosphate, flavoring, water；Wherein emulsion paste is made up of following raw material：Soybean protein, compound adhesive, water；Compound adhesive is made up of following raw material：Glutamine transaminage, xanthans, carragheen, konjaku flour, locust bean gum, lactose, potassium citrate.The addition sequence of raw material is specifically limited in preparation process, cuts mix rotating speed and time.The present invention is by the specifically chosen of raw material, the especially specific restriction of emulsion paste raw material composition, with reference in preparation process for addition sequence, cut the restriction of mix rotating speed and time, lift the heat-resistant stability of fish sausage, water holding, water retention property, so that fish sausage is not easy dehydration shrinkage in cooking process and is hardened, the mouthfeel of Q bullets is kept.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of fish sausage and preparation method thereof.
Background technology
The flesh of fish belongs to lean meat species, and 100g flesh of fish institute is fatty less than 2g, and 100g pork sausages are fat in 10g.Fish
The important sources of meat or protein, the flesh of fish are easily absorbed by the body, and the 100g flesh of fish ensures human body protein required daily
Half, the flesh of fish also supply vitamin A. D. E required for human body etc..Also contain a variety of aliphatic acid in the flesh of fish, this material can
Prevent blood viscosity from increasing, can effectively prevent cardiopathic generation.Therefore processed food of the in the market based on the flesh of fish is more next in recent years
It is more welcome, such as fish sausage, but minced fillet is put into cutmixer by traditional fish sausage first in process, is carried out low
Speed is cut mix after, add flavoring and cut and mix at a high speed, then add single rush gel food additive and/or starch,
Low speed is cut mix after be made fish sausage fillings, but fish sausage filling production made of this conventional method into fish intestines elasticity not
Foot, heat resistance deficiency, in baking, easy water outlet contraction, influences product appearance.
The content of the invention
The defects of in order to overcome prior art, it is an object of the invention to provide a kind of fish sausage, the water conservation water holding having had
Performance and heat resistance, contraction denaturation, the elasticity having had, mouthfeel Q bullets are less prone to during baking.
The present invention also aims to provide a kind of processing method of fish intestines.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of fish sausage, its fillings are prepared by the raw material of following parts by weight：50~70 parts of minced fillet, emulsion paste 24~28
Part, 12~16 parts of starch, 0.4~0.5 part of phosphate, 4~5.2 parts of flavoring, 8~12 parts of water；Wherein emulsion paste is by following heavy
The raw material of amount number is prepared：9.2~10.5 parts of soybean protein, 0.1~0.3 part of compound adhesive, 14.7~17.2 parts of water；It is described
Compound adhesive is made up of the raw material of following parts by weight：0.01~0.03 part of glutamine transaminage, 0.03~0.09 part of xanthans,
0.01~0.03 part of carragheen, 0.02~0.06 part of konjaku flour, 0.03~0.09 part of locust bean gum, 0.1~0.3 part of lactose, lemon
0.2~0.4 part of lemon acid potassium.
Optionally, edible salt is included in the flavoring.
Optionally, the flavoring is made up of the raw material of following parts by weight：1.5~1.95 parts of edible salt, white granulated sugar 1.2
~1.56 parts, 0.5~0.65 part of white pepper powder, 0.5~0.65 part of monosodium glutamate, 0.3~0.39 part of flavoring essence.
Optionally, the starch is tapioca.Amylopectin content is high in tapioca, and up to more than 80%, can be with
Further improve the gel strength of fish sausage.
The preparation method of above-mentioned fish sausage, it is characterised in that including following operating procedure：
1) emulsion paste is prepared：Take each raw material chopping and mixing that emulsion paste is made uniform, produce described emulsion paste, it is standby；
2) minced fillet is taken, below 0 DEG C, is cut under 2100-2300 turns/min rotating speed and mixes 1~2min, cut and mix holding minced fillet
Temperature≤2 DEG C；
3) add phosphate in step 2) cuts the minced fillet after mixing, turn in 2500-2700/min rotating speed under cut mix 1~
2min, 5 DEG C of temperature of charge ＜ is kept, adds edible salt, cut under 3400-3600 turns/min rotating speed and mix 2~3min, kept
Temperature of charge≤7 DEG C, emulsion paste is then added, cut under 2100-2300 turns/min rotating speed and mix 2~3min, keep material
Temperature≤10 DEG C, then add remaining flavoring and part water, turn in 2500-2700/min rotating speed under cut mix 1~
2min, keep temperature of charge≤8 DEG C；Then starch and remaining water are added, is cut under 3400-3600 turns/min rotating speed and mixes 2
~3min, is then vacuumized, and vacuum environment lowers turn over speed and mixes 1min to be cut under 1100-1300 turns/min rotating speeds, keeps material
Temperature≤10 DEG C, produce fish sausage fillings；
4) the fish sausage fillings for taking step 3) to prepare carries out quantitative filling, hot-working, cooling, quick-frozen, packaging, that is, completes.
Fish sausage fillings is sticky, flexible, pure white, glossy made from step 3), and fillings needs to use immediately in principle,
If can not use immediately, should be immediately placed in 0~4 DEG C pickle between keep in, the time was no more than 2 hours.
The dosage of the water added simultaneously with flavoring in step 3) is 1/3 of total Water in fillings raw material.
Optionally, the specific preparation method of emulsion paste is in step 1)：Including taking 2/3 soybean protein first in 3500-
Cut under 3700 turns/min rotating speeds and mix 2~3min, add water turn in 1100-1300/min rotating speed under cut and mix 1~2min, then
Add remaining soybean protein turn in 1100-1300/min rotating speed under cut and mix 1~2min, turn in 3500-3700/min turns
Cut under speed and mix 2~3min, then add compound adhesive, chopping and mixing is uniform, cuts holding temperature of charge≤8 DEG C during mixing, will cut
Material after the completion of mixing stands 3~12 hours under 0~4 DEG C of environment, produces described emulsion paste.
Optionally, hot-working described in step 4) is that 20~30min is dried at a temperature of 50~55 DEG C, then 60~65
15~20min is dried at a temperature of DEG C, final vacuum 1 is completed in 20~25min of boiling, boiling at a temperature of 78~82 DEG C after the completion of drying
~3min, 15~20min is then dried at a temperature of 70~75 DEG C.
Optionally, it is quick-frozen preceding also including spray operation after being cooled down in step 4), the product after cooling is entered using running water
Row uniformly sprays 2~3min, stands 2~3min after spray, then carries out again quick-frozen.
Optionally, it is≤0.08MPa that the vacuum reached is vacuumized described in step 3).Reduced by vacuumizing in finished product
Between there is hole, product section is finer and close；Avoiding product, air heats expansion, product explosion, influence is sold outer in baking
See.
The raw material that meat product processing now uses all is quick-frozen raw material, will be to meat raw material before food processing is carried out
Carry out an acceptance inspection and thaw, above-mentioned minced fillet raw material requires that minced fillet into white or canescence, free from admixture, has fresh in the course of receiving
The smell of fish；In strict accordance with hygienic requirements in course of defrosting, the environmental sanitation of thawing room is kept, clears up and sterilizes in time, it is former
Material meat is neatly placed on thaw shelf after removing outer packing box or woven bag, by the way of self-heating defrosting, keeps thawing room temperature
≤ 12 DEG C of degree, minced fillet are placed on after thawing room rises again 1~2 hour, and surface temperature reaches in blocks using meat planing machine plane at -7~-5 DEG C
Shape, the minced fillet after flaking should use immediately.
Fish sausage of the present invention, on the one hand emulsion paste in the feed with soybean protein, glutamine transaminage, xanthans,
Carragheen, konjaku flour, locust bean gum, lactose and potassium citrate are prepared as primary raw material, and glutamine therein turns amine
Enzyme can be with the intermolecular 26S Proteasome Structure and Function for crosslinking reaction, improving protein of catalytic proteins, to the property of protein, such as:
Heat endurance, water holding capacity and gelling ability etc. are significantly increased, and then improve the flavor of food, mouthfeel, quality and outward appearance etc.；
The hydrophilic colloids such as locust bean gum, konjaku flour, carragheen and xanthans have good gel cooperative effect, can make it is compound after dosage
Level is very low and improves gel tissue's structure, and the aqueous solution of compound adhesive can generate in the presence of having potassium citrate and lactose
Reversible gel, improve the freeze-thaw stability and heat-resistant stability of product.
On the other hand, the addition sequence of each raw material is specifically limited in fish sausage preparation process, cuts and mixes speed and time,
Improve the texture of fish sausage fillings, further lift the elasticity of fish sausage, avoid fish sausage dehydration volume in cooking process from contracting
Small mouthfeel is hardened, and lifts the heat-resistant stability of fish sausage；
Another further aspect, specifically limited during preparing emulsion paste the addition sequence of each raw material, cut mix speed and when
Between so that obtained emulsion paste can be merged more preferably with other raw materials, improved the texture state of minced fillet, further lifted fish
Gelling performance and water holding, the water retention property of sausage, lift the heat-resistant stability of fish sausage so that fish sausage is still protected after cooking
The good elasticity of water, there is the mouthfeel of Q bullets.
Embodiment
Technical scheme is described in detail below by specific embodiment.
Minced fillet raw material requires that minced fillet into white or canescence, free from admixture, has new in the course of receiving in following embodiments
The smell of fresh fish；In strict accordance with hygienic requirements in course of defrosting, the environmental sanitation of thawing room is kept, clears up and sterilizes in time,
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, by the way of self-heating defrosting, keeps thawing room
Temperature≤12 DEG C, minced fillet are placed on after thawing room rises again 1~2 hour, when surface temperature reaches -7~-5 DEG C using meat planing machine plane into
Sheet, the minced fillet after flaking should use immediately.
Embodiment 1
A kind of fish sausage, its fillings are prepared by the raw material of following parts by weight：60 parts of minced fillet, 26 parts of emulsion paste, cassava
14 parts of starch, 0.45 part of phosphate, 4.5 parts of flavoring, 10 parts of frozen water；
Wherein emulsion paste is prepared by the raw material of following parts by weight：10 parts of soybean protein, 0.2 part of compound adhesive, frozen water
16 parts；
Wherein compound adhesive is made up of the raw material of following parts by weight：0.02 part of glutamine transaminage, 0.06 part of xanthans,
0.02 part of carragheen, 0.04 part of konjaku flour, 0.05 part of locust bean gum, 0.2 part of lactose, 0.3 part of potassium citrate.
Wherein flavoring is made up of the raw material of following parts by weight：1.75 parts of edible salt, 1.35 parts of white granulated sugar, white pepper powder
0.55 part, 0.55 part of monosodium glutamate, 0.33 part of flavoring essence.
The preparation method of above-mentioned fish sausage, it is characterised in that including following operating procedure：
1) emulsion paste is prepared：Take 2/3 soybean protein to add in cutmixer first, cut and mix under 3700 turns/min rotating speeds
2.5min, add frozen water and cut under 1300 turns/min rotating speed and mix 1.5min, then add remaining soybean protein 1300
Turn/min rotating speed under cut and mix 1.5min, cut under 3700 turns/min rotating speed and mix 2.5min, then add compound adhesive, cut mix it is mixed
Close uniform, cut holding temperature of charge≤8 DEG C during mixing, will cut that material after the completion of mixing is middle between 0~4 DEG C pickle to stand 5
Hour, emulsion paste is produced, it is standby；
2) minced fillet after acceptance(check) defrosting is taken, is added in cutmixer, below 0 DEG C, under 2300 turns/min rotating speed
Cut and mix 1.5min, cut and mix holding minced fillet temperature≤2 DEG C；
3) phosphate is added in step 2) cuts the minced fillet after mixing, is cut under 2700 turns/min rotating speed and mix 1.5min, kept
5 DEG C of temperature of charge ＜, adds edible salt, is cut under 3600 turns/min rotating speed and mixes 2.5min, keeps temperature of charge≤7 DEG C,
Then emulsion paste is added, is cut under 2300 turns/min rotating speed and mixes 2.5min, temperature of charge≤10 DEG C is kept, then adds
Remaining flavoring and 1/3 frozen water, cut under 2700 turns/min rotating speed and mix 1.5min, keep temperature of charge≤8 DEG C；Then again
Starch and remaining water are added, is cut under 3600 turns/min rotating speed and mixes 2.5min, then vacuumized, in 0.08MPa vacuum ring
It is to cut to mix 1min under 1300 turns/min rotating speeds that turn over speed is lowered in border, keeps temperature of charge≤10 DEG C, produces fish sausage fillings；
4) the fish sausage fillings for taking step 3) to prepare carries out quantitative filling, by the product after quantitative filling in 50~55 DEG C of temperature
Degree is lower to dry 25min, 18min is then dried at a temperature of 60~65 DEG C, the boiling at a temperature of 78~82 DEG C after the completion of drying
22min, boiling complete final vacuum 2min, then dry 17min at a temperature of 70~75 DEG C；By the product cooling after drying, so
Uniformly spray 2.5min is carried out to the product after cooling using running water afterwards, stands 2.5min after spray, then carry out again it is quick-frozen,
Packaging, that is, complete.
Embodiment 2
A kind of fish sausage, its fillings are prepared by the raw material of following parts by weight：50 parts of minced fillet, 24 parts of emulsion paste, cassava
12 parts of starch, 0.4 part of phosphate, 4 parts of flavoring, 8 parts of frozen water；
Wherein emulsion paste is prepared by the raw material of following parts by weight：9.2 parts of soybean protein, 0.1 part of compound adhesive, frozen water
14.7 parts；
Wherein compound adhesive is made up of the raw material of following parts by weight：0.01 part of glutamine transaminage, 0.03 part of xanthans,
0.01 part of carragheen, 0.02 part of konjaku flour, 0.03 part of locust bean gum, 0.1 part of lactose, 0.2 part of potassium citrate.
Wherein flavoring is made up of the raw material of following parts by weight：1.5 parts of edible salt, 1.2 parts of white granulated sugar, white pepper powder
0.5 part, 0.5 part of monosodium glutamate, 0.3 part of flavoring essence.
The preparation method of above-mentioned fish sausage, it is characterised in that including following operating procedure：
1) emulsion paste is prepared：Take 2/3 soybean protein to add in cutmixer first, cut and mix under 3700 turns/min rotating speeds
2min, add frozen water and cut under 1300 turns/min rotating speed and mix 1min, then add remaining soybean protein 1300 turns/
To be cut under min rotating speed and mix 1min, cut under 3700 turns/min rotating speed and mix 2min, then add compound adhesive, chopping and mixing is uniform,
Holding temperature of charge≤8 DEG C are cut during mixing, will cut that material after the completion of mixing is middle between 0~4 DEG C pickle to stand 6 hours, i.e.,
Emulsion paste is obtained, it is standby；
2) minced fillet after acceptance(check) defrosting is taken, is added in cutmixer, below 0 DEG C, under 2300 turns/min rotating speed
Cut and mix 1min, cut and mix holding minced fillet temperature≤2 DEG C；
3) phosphate is added in step 2) cuts the minced fillet after mixing, is cut under 2700 turns/min rotating speed and mix 1min, keep thing
5 DEG C of material temperature degree ＜, adds edible salt, is cut under 3600 turns/min rotating speed and mixes 2min, keeps temperature of charge≤7 DEG C, then
Emulsion paste is added, is cut under 2300 turns/min rotating speed and mixes 2min, temperature of charge≤10 DEG C is kept, then adds remaining
Flavoring and 1/3 frozen water, cut under 2700 turns/min rotating speed and mix 1min, keep temperature of charge≤8 DEG C；Then starch is added
With remaining water, cut under 3600 turns/min rotating speed and mix 2min, then vacuumize, turn over is lowered in 0.08MPa vacuum environment
Speed is to cut to mix 1min under 1300 turns/min rotating speeds, keeps temperature of charge≤10 DEG C, produces fish intestines fillings；
4) the fish intestines fillings for taking step 3) to prepare carries out quantitative filling, by the product after quantitative filling in 50~55 DEG C of temperature
Lower dry 20min, 15min is then dried at a temperature of 60~65 DEG C, the boiling at a temperature of 78~82 DEG C after the completion of drying
20min, boiling complete final vacuum 1min, then dry 15min at a temperature of 70~75 DEG C；By the product cooling after drying, so
Uniformly spray 2min is carried out to the product after cooling using running water afterwards, 2min is stood after spray, then carries out quick-frozen, bag again
Dress, that is, complete.
Embodiment 3
A kind of fish sausage, its fillings are prepared by the raw material of following parts by weight：70 parts of minced fillet, 28 parts of emulsion paste, cassava
16 parts of starch, 0.5 part of phosphate, 5.2 parts of flavoring, 12 parts of frozen water；
Wherein emulsion paste is prepared by the raw material of following parts by weight：10.5 parts of soybean protein, 0.3 part of compound adhesive, ice
17.2 parts of water；
Wherein compound adhesive is made up of the raw material of following parts by weight：0.03 part of glutamine transaminage, 0.09 part of xanthans,
0.03 part of carragheen, 0.06 part of konjaku flour, 0.09 part of locust bean gum, 0.3 part of lactose, 0.4 part of potassium citrate.
Wherein flavoring is made up of the raw material of following parts by weight：1.95 parts of edible salt, 1.56 parts of white granulated sugar, white pepper powder
0.65 part, 0.65 part of monosodium glutamate, 0.39 part of flavoring essence.
The preparation method of above-mentioned fish sausage, it is characterised in that including following operating procedure：
1) emulsion paste is prepared：Take 2/3 soybean protein to add in cutmixer first, cut and mix under 3700 turns/min rotating speeds
3min, add frozen water and cut under 1500 turns/min rotating speed and mix 2min, then add remaining soybean protein 1300 turns/
To be cut under min rotating speed and mix 2min, cut under 3700 turns/min rotating speed and mix 3min, then add compound adhesive, chopping and mixing is uniform,
Holding temperature of charge≤8 DEG C are cut during mixing, will cut that material after the completion of mixing is middle between 0~4 DEG C pickle to stand 4 hours, i.e.,
Emulsion paste is obtained, it is standby；
2) minced fillet after acceptance(check) defrosting is taken, is added in cutmixer, below 0 DEG C, under 2300 turns/min rotating speed
Cut and mix 2min, cut and mix holding minced fillet temperature≤2 DEG C；
3) phosphate is added in step 2) cuts the minced fillet after mixing, is cut under 2700 turns/min rotating speed and mix 2min, keep thing
5 DEG C of material temperature degree ＜, adds edible salt, is cut under 3600 turns/min rotating speed and mixes 3min, keeps temperature of charge≤7 DEG C, then
Emulsion paste is added, is cut under 2300 turns/min rotating speed and mixes 3min, temperature of charge≤10 DEG C is kept, then adds remaining
Flavoring and 1/3 frozen water, cut under 2700 turns/min rotating speed and mix 2min, keep temperature of charge≤8 DEG C；Then starch is added
With remaining water, cut under 3600 turns/min rotating speed and mix 3min, then vacuumize, turn over is lowered in 0.08MPa vacuum environment
Speed is to cut to mix 1min under 1300 turns/min rotating speeds, keeps temperature of charge≤10 DEG C, produces fish sausage fillings；
4) the fish sausage fillings for taking step 3) to prepare carries out quantitative filling, by the product after quantitative filling in 50-55 DEG C of temperature
Degree is lower to dry 30min, 20min is then dried at a temperature of 60~65 DEG C, the boiling at a temperature of 78~82 DEG C after the completion of drying
25min, boiling complete final vacuum 3min, then dry 20min at a temperature of 70~75 DEG C；By the product cooling after drying, so
Uniformly spray 3min is carried out to the product after cooling using running water afterwards, 3min is stood after spray, then carries out quick-frozen, bag again
Dress, that is, complete.
Comparative example 1
This comparative example as different from Example 1, saves lactose, and the dosage for adjusting potassium citrate is 0.5 part, and other are the same as real
Apply example 1.
Comparative example 2
This comparative example as different from Example 1, saves potassium citrate, and the dosage for adjusting lactose is 0.5 part, and other are the same as real
Apply example 1.
Comparative example 3
This comparative example as different from Example 1, saves carragheen, konjaku flour and locust bean gum, adjusts the use of xanthans
Measure as 0.16 part, other are the same as embodiment 1.
Comparative example 4
This comparative example as different from Example 1, saves xanthans, konjaku flour and locust bean gum, adjusts the use of carragheen
Measure as 0.16 part, other are the same as embodiment 1.
Comparative example 5
This comparative example as different from Example 1, saves xanthans, carragheen and locust bean gum, adjusts the use of konjaku flour
Measure as 0.16 part, other are the same as embodiment 1.
Comparative example 6
This comparative example as different from Example 1, saves xanthans, carragheen, konjaku flour, adjusts the dosage of locust bean gum
For 0.16 part, other are the same as embodiment 1.
Comparative example 7
This comparative example as different from Example 1, in fish sausage fillings preparation process, takes the fish after acceptance(check) defrosting
Gruel is cut under 1300 turns/min rotating speed first mixes 1.5min, then adds all flavorings and phosphate in 3700 turns/min
Rotating speed under cut and mix 5.5min, then add emulsion paste and starch and cut under 1300 turns/min rotating speed and mix 5min, then take out
Vacuum, cut under 0.08MPa vacuum under 1300 turns/min rotating speed and mix 1min, other are the same as embodiment 1.
Comparative example 8
This comparative example as different from Example 1, in emulsion paste preparation process, by soybean protein, compound adhesive and frozen water
Directly all add in cutmixer, cut under 3700 turns/min rotating speeds and mix 2.5min, cut and mix under 1300 turns/min rotating speed
3min, then cut under 3700 turns/min rotating speeds and mix 2.5min, other are the same as embodiment 1.
Test example 1
Test method：The fish sausage that respectively prepared by Example 1~3 and comparative example 1~8, adds at a temperature of 90 ± 1 DEG C
Heat 20 minutes, central temperature is subsequently cooled to as 40 ± 1 DEG C, detects the hardness, elasticity, gel of fish sausage respectively using Texture instrument
Intensity, every kind of fish sausage repeats 5, calculates the average value of testing result, as a result as shown in table 1 below：
Table 1
From above-mentioned table 1：The gel strength of embodiment 1~3 is better than comparative example 1~6, it can be seen that the present invention passes through choosing
Suitable emulsifiers formula is selected, lactose and potassium citrate are especially added into use simultaneously, then the combination of a variety of gel components is made
With lifting the gel strength of fish sausage.
Comparative example 1 and comparative example 2 are higher than by the hardness of embodiment 1~3, elasticity is higher than comparative example 1 and comparative example 2, contrasts
The fish sausage mouthfeel of example 1 and comparative example 2 is more soft, lacks the mouthfeel of Q bullets, it can be seen that while lactose and potassium citrate are added,
It can play and act synergistically with other compositions, lift the texture of fish sausage so that fish sausage has suitable hardness, assigns the flesh of fish
The mouthfeel of intestines Q bullets；
Comparative example 3~6 is less than by the hardness of embodiment 1~3, elasticity is higher than comparative example 3~6, the flesh of fish of comparative example 3~6
Intestines mouth sense is hard, lacks the mouthfeel of Q bullets, it can be seen that a variety of gel components are used in combination, plays Synergistic between each other and makees
With lifting the texture of fish sausage so that the Q elasticity that fish sausage has had；
Comparative example 7 and comparative example 8 are higher than by the hardness of embodiment 1~3, elasticity is higher than comparative example 7 and comparative example 8, gel
Intensity is understood higher than comparative example 7 and 8, the addition sequence of raw material, is cut and is mixed the Parameter Conditions such as speed, influence the flesh of fish to a certain extent
The texture of intestines, the present invention mix the parameters such as speed by limiting suitable raw material addition sequence and cutting so that the texture of fish sausage, assign
Give the Q elasticity that fish sausage is more agreeable to the taste.
Test example 2
Test method：The fish sausage that respectively prepared by Example 1~3 and comparative example 1~8 is baked under identical condition
System, observation and record are with the change of the weight of the extension fish sausage of cooking time, length and shrinkage factor, as a result such as table 2 below institute
Show：
Table 2
From above-mentioned table 2：Fish sausage is with the extension of cooking time, weight-loss ratio and shrinkage factor made from embodiment 1~3
Respectively less than comparative example 1~8, it can be seen that the present invention by selecting suitable emulsifiers formula, suitable raw material addition sequence and
Cut and mix the Parameter Conditions such as speed, lift the heat-resistant stability of fish sausage, assign the good water holding of product, water conservation stability, texture
Can be stable so that the Q elastic textures that fish sausage has remained in that after long-time is baked.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those within the art that：It still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic；
And these modification or replace, do not make appropriate technical solution essence depart from various embodiments of the present invention technical scheme spirit and
Scope.
Claims (9)
1. a kind of fish sausage, it is characterised in that its fillings is prepared by the raw material of following parts by weight：50~70 parts of minced fillet, breast
24~28 parts of slurrying, 12~16 parts of starch, 0.4~0.5 part of phosphate, 4~5.2 parts of flavoring, 8~12 parts of water；Wherein emulsify
Slurry is prepared by the raw material of following parts by weight：9.2~10.5 parts of soybean protein, 0.1~0.3 part of compound adhesive, water 14.7~
17.2 parts；The compound adhesive is made up of the raw material of following parts by weight：0.01~0.03 part of glutamine transaminage, xanthans
0.03~0.09 part, 0.01~0.03 part of carragheen, 0.02~0.06 part of konjaku flour, 0.03~0.09 part of locust bean gum, lactose
0.1~0.3 part, 0.2~0.4 part of potassium citrate.
2. fish sausage as claimed in claim 1, it is characterised in that edible salt is included in the flavoring.
3. fish sausage as claimed in claim 2, it is characterised in that the flavoring is made up of the raw material of following parts by weight：
It is 1.5~1.95 parts of edible salt, 1.2~1.56 parts of white granulated sugar, 0.5~0.65 part of white pepper powder, 0.5~0.65 part of monosodium glutamate, edible
0.3~0.39 part of essence.
4. the fish sausage described in claim 1, it is characterised in that the starch is tapioca.
5. a kind of preparation method of fish sausage as claimed in claim 2, it is characterised in that including following operating procedure：
1) emulsion paste is prepared：Take each raw material chopping and mixing that emulsion paste is made uniform, produce described emulsion paste, it is standby；
2) minced fillet is taken, below 0 DEG C, is cut under 2100-2300 turns/min rotating speed and mixes 1~2min, cuts and mixes holding minced fillet temperature
≤2℃；
3) phosphate is added in step 2) cuts the minced fillet after mixing, is cut under 2500-2700 turns/min rotating speed and mix 1~2min,
5 DEG C of temperature of charge ＜ is kept, adds edible salt, is cut under 3400-3600 turns/min rotating speed and mixes 2~3min, keeps material
Temperature≤7 DEG C, emulsion paste is then added, cut under 2100-2300 turns/min rotating speed and mix 2~3min, keep temperature of charge
≤ 10 DEG C, remaining flavoring and part water are then added, is cut under 2500-2700 turns/min rotating speed and mixes 1~2min, is protected
Hold temperature of charge≤8 DEG C；Then starch and remaining water are added, turn in 3400-3600/min rotating speed under cut mix 2~
3min, then vacuumize, vacuum environment lowers turn over speed and mixes 1min to be cut under 1200-1300 turns/min rotating speeds, keeps material temperature
≤ 10 DEG C of degree, produces fish sausage fillings；
4) the fish sausage fillings for taking step 3) to prepare carries out quantitative filling, hot-working, cooling, quick-frozen, packaging, that is, completes.
6. the preparation method of fish sausage as claimed in claim 5, it is characterised in that the specific preparation side of emulsion paste in step 1)
Method is：2~3min is mixed including taking 2/3 soybean protein to be cut under 3400-3600 turns/min rotating speeds first, adds water in 1100-
Cut under 1300 turns/min rotating speed and mix 1~2min, then add remaining soybean protein under 1100-1300 turns/min rotating speed
To cut and mix 1~2min, cut under 3400-3600 turns/min rotating speed and mix 2~3min, then add compound adhesive, chopping and mixing is uniform,
Holding temperature of charge≤8 DEG C during mixing are cut, the material cut after the completion of mixing are stood 3~12 hours under 0~4 DEG C of environment, i.e.,
Obtain described emulsion paste.
7. the preparation method of fish sausage as claimed in claim 5, it is characterised in that hot-working described in step 4) be 50~
20~30min is dried at a temperature of 55 DEG C, 15~20min is then dried at a temperature of 60~65 DEG C, 78~82 after the completion of drying
20~25min of boiling at a temperature of DEG C, boiling complete 1~3min of final vacuum, then at a temperature of 70~75 DEG C drying 15~
20min。
8. the preparation method of fish sausage as claimed in claim 5, it is characterised in that also include before quick-frozen after being cooled down in step 4)
Spray operation, uniformly 2~3min of spray is carried out to the product after cooling using running water, 2~3min, Ran Houzai are stood after spray
Carry out quick-frozen.
9. the preparation method of fish sausage as claimed in claim 5, it is characterised in that vacuumized described in step 3) and reach true
Reciprocal of duty cycle≤0.08MPa.
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| CN109105720A (en) * | 2018-09-05 | 2019-01-01 | 洛阳天佑春都食品有限公司 | A kind of application method of selenium-rich fish sausage automatic control combination production line |
| CN109123477A (en) * | 2018-08-28 | 2019-01-04 | 胡建华 | A kind of walnut fish ball |
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| CN111480814A (en) * | 2019-11-26 | 2020-08-04 | 天津科技大学 | Processing method of double-protein vegetable fish sausage |
| CN113647579A (en) * | 2021-08-13 | 2021-11-16 | 福建省力诚食品有限公司 | Processing system and processing technology of cod intestines |
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Denomination of invention: A fish sausage and its preparation method Effective date of registration: 20230725 Granted publication date: 20201117 Pledgee: China Postal Savings Bank Co.,Ltd. Zhumadian Branch Pledgor: HENAN SHANGPIN FOOD CO.,LTD. Registration number: Y2023980049395 |
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