CN1303626A - Fish sausage - Google Patents
Fish sausage Download PDFInfo
- Publication number
- CN1303626A CN1303626A CN99124716A CN99124716A CN1303626A CN 1303626 A CN1303626 A CN 1303626A CN 99124716 A CN99124716 A CN 99124716A CN 99124716 A CN99124716 A CN 99124716A CN 1303626 A CN1303626 A CN 1303626A
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- CN
- China
- Prior art keywords
- fish
- sausage
- present
- egg
- fish meat
- 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.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The fish flesh sausage contains 20-80% of fish flesh, 1-20% of egg, 1-20% of livestock and fowl meat and 1-5% of animal blood, in which several flavouring materials and a proper quantity of starch can be added. Sand invention is high in nutrient value, good in taste, and its colour is moderate.
Description
The invention belongs to the sausage class in the food, is a kind of fish meat sausage particularly.
Along with improving constantly of people's living standard, the non-staple food on the market should have been used up, and has satisfied users' needs basically.But in numerous sausages, also do not find with the flesh of fish to be the sausage of primary raw material as yet, the deliciousness of the flesh of fish is subjected to users' welcome deeply, and it can not come across on the market with the sausage form is a very regret.
The present invention's purpose is to provide a kind of fish meat sausage, and it has overcome blank in the market shortcoming, has advantages such as delicious U.S., nutritive value height.
For reaching above-mentioned purpose, the technical solution used in the present invention is: the primary raw material of fish meat sausage of the present invention is: the flesh of fish 20～80%, egg 1～20%, livestock and poultry meat 1～20%, animal blood 1～5%; In addition, the needs according to taste wherein also have flavouring and appropriate amount of starch such as salt, white sugar, paprika, green onion, sesame oil, monosodium glutamate.
The present invention takes such scheme to have following beneficial effect: contain the primary raw material of some flesh of fish as fish meat sausage among the present invention, adding egg can make its nutritive value improve, flavor countenance U.S., modest viscosity, add livestock and poultry meat such as pork, beef, mutton or chicken, can make Ganfeng richness in it, mouthfeel good.Add the animal bloody stool in toning, make its colourity moderate, the side effect of avoiding other pigment to bring.Thereby the present invention have be of high nutritive value, advantages such as mouthfeel is good, color appropriateness.After above-mentioned raw materials of the present invention fully mixed, the can casing, through steam or boil after be edible.
Below in conjunction with embodiment the present invention is done and to be described in further detail:
Embodiment 1:
Select that 500 gram deburring fresh fish meat rub, egg 100 grams, pork 100 grams, pig blood 40 grams, fully mix, add flavouring such as salt, green onion, sesame oil, monosodium glutamate and mix, the can casing, cook the present invention.
Embodiment 2:
Select that 800 gram deburring fresh fish meat rub, egg 150 grams, beef 150 grams, ox blood 50 grams, fully mix, add flavouring and mix back can casing, boil the back the present invention.
Claims (2)
1. fish meat sausage is characterized in that it comprises following several primary raw material: the flesh of fish 20～80%, egg 1～20%, livestock and poultry meat 1～20%, animal blood 1～5%.
2. fish meat sausage according to claim 1 is characterized in that: wherein also added some flavouring and appropriate amount of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124716A CN1303626A (en) | 1999-11-24 | 1999-11-24 | Fish sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124716A CN1303626A (en) | 1999-11-24 | 1999-11-24 | Fish sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1303626A true CN1303626A (en) | 2001-07-18 |
Family
ID=5283583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99124716A Pending CN1303626A (en) | 1999-11-24 | 1999-11-24 | Fish sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1303626A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003090563A1 (en) * | 2002-04-23 | 2003-11-06 | Shan Wang | A fish flesh sausage with piece-forming fish flesh and method of preparing the same |
| WO2003090562A1 (en) * | 2002-04-23 | 2003-11-06 | Shan Wang | Fish ham sausage with chunks of fish meat and preparation method |
| CN101023797B (en) * | 2007-03-24 | 2011-05-25 | 刘传新 | Sea-food blood-sausage and processing method |
| EP2556756A1 (en) * | 2011-08-12 | 2013-02-13 | Ernest Buck | Bratwurst and method for its production |
| WO2013023827A1 (en) | 2011-08-12 | 2013-02-21 | Ernest Buck | "bratwurst" and method for production thereof |
| CN104489759A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Sausage containing honey and fish and preparation method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
| CN107048240A (en) * | 2017-04-28 | 2017-08-18 | 山东微山湖经贸实业有限公司 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
-
1999
- 1999-11-24 CN CN99124716A patent/CN1303626A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003090563A1 (en) * | 2002-04-23 | 2003-11-06 | Shan Wang | A fish flesh sausage with piece-forming fish flesh and method of preparing the same |
| WO2003090562A1 (en) * | 2002-04-23 | 2003-11-06 | Shan Wang | Fish ham sausage with chunks of fish meat and preparation method |
| CN101023797B (en) * | 2007-03-24 | 2011-05-25 | 刘传新 | Sea-food blood-sausage and processing method |
| EP2556756A1 (en) * | 2011-08-12 | 2013-02-13 | Ernest Buck | Bratwurst and method for its production |
| WO2013023827A1 (en) | 2011-08-12 | 2013-02-21 | Ernest Buck | "bratwurst" and method for production thereof |
| CN104489759A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Sausage containing honey and fish and preparation method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
| CN107048240A (en) * | 2017-04-28 | 2017-08-18 | 山东微山湖经贸实业有限公司 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |