CN101756285B - Ham-containing minced fillet sausage and preparation method thereof - Google Patents
Ham-containing minced fillet sausage and preparation method thereof Download PDFInfo
- Publication number
- CN101756285B CN101756285B CN200810238539A CN200810238539A CN101756285B CN 101756285 B CN101756285 B CN 101756285B CN 200810238539 A CN200810238539 A CN 200810238539A CN 200810238539 A CN200810238539 A CN 200810238539A CN 101756285 B CN101756285 B CN 101756285B
- Authority
- CN
- China
- Prior art keywords
- fish
- ham
- flesh
- sausage
- mixer
- 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.)
- Active
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims description 77
- 238000010257 thawing Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 14
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 13
- 235000021120 animal protein Nutrition 0.000 claims description 13
- 239000002131 composite material Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 13
- 239000010452 phosphate Substances 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 9
- 229910052737 gold Inorganic materials 0.000 claims description 9
- 239000010931 gold Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000015192 vegetable juice Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 235000001465 calcium Nutrition 0.000 claims 3
- 235000021317 phosphate Nutrition 0.000 claims 3
- 239000002245 particle Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 53
- 235000013409 condiments Nutrition 0.000 description 10
- 239000000686 essence Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 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
- 229920001817 Agar Polymers 0.000 description 1
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001502129 Mullus Species 0.000 description 1
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000269978 Pleuronectiformes Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 241001125843 Trichiuridae Species 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
- 241001133085 Xenocypris davidi Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 235000010419 agar Nutrition 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a ham-containing minced fillet sausage and a preparation method thereof, which can make up the defect that the ham-containing minced fillet sausage does not exist in the existing sausage market. The technical scheme includes that the sausage comprises 1-96 wt% of minced fillet, 1-50 wt% of western ham and 1-20 wt% of seasoning auxiliary materials, and the balance is water, by adding western ham cubes or particles into the existing minced fillet sausage, the minced fillet sausage is attractive, the nutrition is increased, the defect that the color of the longitudinal section and the cross section of the cut existing minced fillet sausage is white and is not accepted by many people is overcome, the excellent product with complete color, fragrance and taste is really achieved, and the sausage market is enriched.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of rotten sausage of Ham with fish and preparation method thereof that contains.
Background technology
The flesh of fish is the very abundant marine product of a kind of nutrient, and is easy to digest and assimilate.Protein in the flesh of fish not only content is high, and quality is good, contains necessary 8 seed amino acids of human body, and its digestibility can reach 97%, and simultaneously, connective tissue is less, contains the about 70%-80% of moisture, and fiber finer is short, and the tender exquisiteness of meat is easy to absorbed by human consumption; Inorganic salt content in the flesh of fish is also very abundant; There is the content of element, especially iodine such as potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, iron, nickel, cobalt, manganese, iodine high, doubly than the high 10-50 of poultry meat; Every kilogram of albacore amount of iodine is about 0.5-1PPM, and fresh-water fishes are about 0.05-0.4PPM; Flesh of fish fat content ratio terraria meat is few, also contains abundant vitamin A, D, B2, B12, PP etc. in the flesh of fish.But after the rotten sausage of existing fish cut, vertical section and cross section color were white in color, and many people do not accept, and the purpose of this invention is to provide a kind of preparation that contains the rotten sausage of Ham with fish, and it can remedy the above-mentioned deficiency in the rotten sausage of existing fish market.
Summary of the invention
The invention provides a kind of rotten sausage of Ham with fish and preparation method thereof that contains, it can remedy the deficiency that does not contain the rotten sausage of Ham with fish on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals:
A kind of rotten sausage of Ham with fish that contains is characterized in that comprising fish gruel, Western-style ham and auxiliary and condiment, and wherein the rotten percetage by weight of fish is 1-96%, and the percetage by weight of Western-style ham is 1-50%, and the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 20-90%, and the percetage by weight of Western-style ham is 2-40%, and the percetage by weight of auxiliary and condiment is 3-20%, and all the other are water.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 40-80%, and the percetage by weight of Western-style ham is 3-30%, and the percetage by weight of auxiliary and condiment is 5-20%, and all the other are water.
Described fish gruel is one or more in cod, Spanish mackerel, hairtail, xenocypris davidi fish meat, yellow croaker, tuna, butterfish, flatfish, squid, salmon, sardine, carp, crucian, rainbow trout, Tilapia mossambica, blackhead fish, mullet or the silver carp gruel.
Described Western-style ham is the fourth or the particle of pork ham, beef ham, mutton ham, duck ham, donkey meat ham, horseflesh ham, rabbit meat ham, chicken and ham roll.Said Western-style ham makes according to the preparation method of conventional ham.
Said auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and said conventional edible flavouring comprises one or more in salt, white granulated sugar, monosodium glutamate, essence and flavoring agent, the pigment; Said edible adjuvant comprises one or more in starch, vegetable protein, animal protein, carragheen, sodium alginate, agar-agar, carboxymethyl cellulose, konjac glucomannan, vegetables, marine alga, the composite phosphate.
A kind of preparation method who contains the rotten sausage of Ham with fish during preparation, gets the flesh of fish, natural freezing process; Put into cutmixer, adding salt is cut and is mixed the fish gruel, adds Western-style ham then, auxiliary and condiment and frozen water; With mixing machine low gentle and quiet the salting down 6～10 hours in back that stir, canned, heat treatment, sterilization; Cooling packing is crossed gold and is visited, and gets finished product.
Compared with prior art, the present invention has the following advantages and good effect:
The present invention adds Western-style ham fourth or particle in the rotten sausage of existing fish, the vertical section and the cross section color that can solve after the rotten sausage of existing fish cuts are white in color the defective that many people do not accept.The flesh of fish is the very abundant marine product of a kind of nutrient, and is easy to digest and assimilate.In the rotten sausage of fish, add Western-style ham fourth or particle, the rotten sausage of fish both attractive in appearance has increased nutrition again, really accomplishes the first-class good merchantable brand that color is various, has enriched sausage market.
The specific embodiment
Below in conjunction with embodiment the present invention is made further detailed description.
A kind of rotten sausage of Ham with fish that contains comprises fish gruel, Western-style ham and auxiliary and condiment, and wherein the rotten percetage by weight of fish is 1-96%, and the percetage by weight of Western-style ham is 1-50%, and the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Embodiment 1
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 10kg starch then, vegetable protein 1.5kg, salt 2.5kg cutting the fish gruel of mixing; White granulated sugar 7kg, monosodium glutamate 0.3kg, composite phosphate 1.5kg, animal protein 1.5kg, carragheen 0.3kg, essence and flavoring agent 0.006kg; Ham fourth 10kg, pigment 0.01kg, frozen water 58kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 146.2kg.
Embodiment 2
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 5kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.2kg, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 6kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 10kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 131kg.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 20-90%, and the percetage by weight of Western-style ham is 2-40%, and the percetage by weight of auxiliary and condiment is 3-20%, and all the other are water.
Embodiment 3
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 6kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.2kg, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 6kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 15kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The above-mentioned preferred percentage composition of the rotten sausage formula of Ham with fish that contains does, the rotten percetage by weight of fish is 40-80%, and the percetage by weight of Western-style ham is 3-30%, and the percetage by weight of auxiliary and condiment is 5-20%, and all the other are water.
Embodiment 4
During preparation, get flesh of fish 100kg, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, the flesh of fish after thawing; Put into cutmixer, cut and mix the fish gruel, put into mixer, add 7kg starch then, vegetable protein 1.5kg cutting the fish gruel of mixing; Salt 2.0kg, white granulated sugar 4.5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg; Sodium alginate 0.5kg, vegetable juice 7kg, calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 18kg; Frozen water 50kg stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any professional and technical personnel of being familiar with possibly utilize the technology contents of above-mentioned announcement to change or be modified as the equivalent embodiment of equivalent variations.But everyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and remodeling that above embodiment did, still belong to the protection domain of technical scheme of the present invention according to technical spirit of the present invention.
Claims (4)
1. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 10kg, vegetable protein 1.5kg, salt 2.5kg, white granulated sugar 7kg, monosodium glutamate 0.3kg, composite phosphate 1.5kg, animal protein 1.5kg, carragheen 0.3kg, essence and flavoring agent 0.006kg, ham fourth 10kg, pigment 0.01kg, frozen water 58kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, carragheen, essence and flavoring agent, ham fourth; Pigment, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness, can behind quiet the salting down 8 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
2. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 5kg, vegetable protein 1.5kg, salt 2.2kg, white granulated sugar 5kg; Monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 6kg; Calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 10kg, frozen water 50kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
3. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components:
Flesh of fish 100kg, starch 6kg, vegetable protein 1.5kg, salt 2.2kg, white granulated sugar 5kg; Monosodium glutamate 0.3kg, composite phosphate 1.2kg, animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 6kg; Calcium gluconae 0.3Kg, essence and flavoring agent 0.006kg, ham fourth 15kg, frozen water 50kg;
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar g cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
4. one kind contains the rotten sausage of Ham with fish, it is characterized in that composed of the following components: flesh of fish 100kg, shallow lake 7kg, vegetable protein 1.5kg; Salt 2.0kg, white granulated sugar 4.5kg, monosodium glutamate 0.3kg, composite phosphate 1.2kg; Animal protein 1.2kg, sodium alginate 0.5kg, vegetable juice 7kg, calcium gluconae 0.3Kg; Essence and flavoring agent 0.006kg, ham fourth 18kg, frozen water 50kg.
During preparation, get the flesh of fish, use the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, and it is excessive or not enough to prevent to thaw, and the flesh of fish after thawing is put into cutmixer; Cut and mix the fish gruel, put into mixer, add the starch of above-mentioned weight then, vegetable protein, salt, white granulated sugar cutting the fish gruel of mixing; Monosodium glutamate, composite phosphate, animal protein, sodium alginate, vegetable juice, calcium gluconae; Essence and flavoring agent, the ham fourth, frozen water stirred 30 minutes with mixer, stirred the back and required the material filling even, thickness; Can behind quiet the salting down 8 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810238539A CN101756285B (en) | 2008-12-18 | 2008-12-18 | Ham-containing minced fillet sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810238539A CN101756285B (en) | 2008-12-18 | 2008-12-18 | Ham-containing minced fillet sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101756285A CN101756285A (en) | 2010-06-30 |
| CN101756285B true CN101756285B (en) | 2012-10-03 |
Family
ID=42487790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810238539A Active CN101756285B (en) | 2008-12-18 | 2008-12-18 | Ham-containing minced fillet sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756285B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524834A (en) * | 2010-12-30 | 2012-07-04 | 陈先荣 | Fish meat sausage |
| CN102125188A (en) * | 2011-01-21 | 2011-07-20 | 烟台中宠食品有限公司 | Fish sausage for pet and preparation method thereof |
| CN102273656A (en) * | 2011-05-27 | 2011-12-14 | 天津农学院 | Silver carp stuffing and preparation method thereof |
| CN104068416B (en) * | 2014-05-20 | 2016-05-25 | 浙江千岛湖海笛森生态食品有限公司 | A kind of flesh of fish chicken tailgut preparation method |
| 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 |
| CN104605396A (en) * | 2015-01-27 | 2015-05-13 | 倪威威 | Production method for pomfret sausages |
| CN104621620A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Novel method for producing butterfish bream sausages |
| CN106072038A (en) * | 2016-06-27 | 2016-11-09 | 青岛波尼亚食品有限公司 | A kind of morrhua air-dries Petaso and preparation method thereof |
| CN106174160A (en) * | 2016-07-08 | 2016-12-07 | 福建坤兴海洋股份有限公司 | A kind of leisure squid conditioning products and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
-
2008
- 2008-12-18 CN CN200810238539A patent/CN101756285B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
Non-Patent Citations (1)
| Title |
|---|
| 秦如江等.鱼肉火腿营养成份的分析.《水产科技情报》.1988,(第03期),16-18. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101756285A (en) | 2010-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756285B (en) | Ham-containing minced fillet sausage and preparation method thereof | |
| CN101756283B (en) | Chinese sausage containing dietary fibers and fish meat and production method thereof | |
| CN102078004B (en) | Method for processing high calcium fish meat blended sausage | |
| CN101926469B (en) | Nutritional factor -containing sausage and preparation method thereof | |
| CN102613595B (en) | Composite canned animal and vegetable processing method | |
| CN103054051A (en) | Low-fat emulsion sausage and production method thereof | |
| CN102972786A (en) | Nutrient enrichment frankfurter and preparation method thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CA2689062C (en) | Method for the production of sausage products based on fish meat and sausage products containing fish meat | |
| WO2004016114A1 (en) | The process for pure aquatic ham or chinese ham containing fish | |
| RU2377931C1 (en) | Method of production of minced semi-finished products | |
| CN102655769A (en) | Omega-3 fatty acid enriched meat compositions | |
| CN101744291B (en) | Spirulina-containing western ham and preparation method thereof | |
| CN101999703B (en) | Method for preparing compound bag-packaged fish balls in clear soup | |
| JP2004081213A (en) | Treating agent for marine products | |
| CN104543868A (en) | Food, meat product or stuffing added with raw mashed potatoes and processing method | |
| WO1996010928A1 (en) | Process for producing unblanched pasty protein food material, protein food material produced thereby, and protein food produced therefrom | |
| US20090214752A1 (en) | Meat based food product comprising lactobionic acid | |
| CN110250445A (en) | A kind of sausage and its manufacture craft for breaking through Cantonese traditional properties | |
| KR101862573B1 (en) | Pork head sausage and method for preparing the same | |
| JPH1053A (en) | Processed animal protein food material and production thereof | |
| CN103549507A (en) | Delicious ham sausage and preparation method thereof | |
| JP2019502388A (en) | Calcium fortified seafood products | |
| KR20030097283A (en) | The soup of carp and chicken boiled together and its cooking method | |
| RU2402958C2 (en) | Method for production of food product |
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 | ||
| CP02 | Change in the address of a patent holder |
Address after: 266000 Shandong city of Qingdao Province East Pingdu City Economic Development Zone No. 168 Ring Road Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266109 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bonia Food Co., Ltd. |
|
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266000 168 East Outer Ring Road, Pingdu City Economic Development Zone, Qingdao, Shandong Patentee before: Qingdao Bonia Food Co., Ltd. |
|
| CP02 | Change in the address of a patent holder | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220509 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co.,Ltd. Address before: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bernia Food Co.,Ltd. |
|
| TR01 | Transfer of patent right |