CN106333278A - Fruit and vegetable compound fish sausage - Google Patents

Abstract

The invention discloses a fruit and vegetable composite fish sausage and a preparation method thereof. The method comprises the following components by weight: 30-40 parts of minced fish, 8-12 parts of minced pork, 5-10 parts of soybean eggs, 3-8 parts of starch, 10-20 parts of fruit and vegetable granules, 15-20 parts of water, 1-2 parts of table salt, 0.1-0.5 parts of coagulant, 0.05-0.25 parts of sucrose, 3-5 parts of spices. The method includes empty beating: minced fish and pork minced for 4-7 minutes; salt beating: after the empty beating step, salt is added, and beating for 14-17 minutes; seasoning beating: after the salt beating step, spices are added, and beating After 5-7 minutes, add the mixed starch and soybean protein, beat for 2-7 minutes, then add fruit and vegetable granules and mix well, and control the temperature at 2-8°C. After the above-mentioned processing technology, the elasticity, texture and taste of the fish sausage are improved; the greasy feeling when eating the fish sausage is reduced, and the fragrance of fruits and vegetables is increased; the fruit and vegetable grains are granular in the sausage, so that the fish sausage presents a unique appearance and taste .

Description

A fruit and vegetable composite fish sausage

technical field

The invention relates to the field of deep processing of meat products, in particular to a fruit and vegetable composite fish sausage and a preparation method thereof.

Background technique

Sausage is an indispensable meat product in people's daily life. Its unique taste and convenient and quick eating method are loved by consumers. However, with the improvement of people's living standards and quality, the concept of healthy eating has gradually been valued and respected by people. Especially for people with high blood sugar, high cholesterol and obesity, sausages made purely from animal meat have single nutrition and high fat content, which cannot meet the needs of modern consumers for food convenience, diversification and nutritional balance.

Fish meat has the characteristics of high protein, low fat, and low cholesterol. It is also rich in various amino acids, vitamins and minerals necessary for the human body. Compared with poultry meat, fish meat is more tender and easier to digest and absorb. The sausage is mixed with fish and pork. The key to the quality of the sausage lies in the crushing technique.

Adding fruits and vegetables to sausage can supplement the body's minerals and vitamins in an appropriate amount. The lignin in carrots can improve the body's immunity. At the same time, when carotene is converted into vitamin A, it can also help strengthen the body's immune function, promote metabolism, and speed up blood circulation. Water chestnut has a high phosphorus content in root vegetables. Phosphorus can promote the growth and development of the human body and meet the needs of normal physiological functions. It is good for the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body. Regulate acid-base balance.

Prior art has disclosed some technical schemes to the processing of sausage, but still has shortcoming. For example, the Chinese patent of the existing processing method CN101803765A discloses a preparation method of seasoned squid diced compound fish meat sausage. Mix with diced squid and enema. This method of simply mixing the raw materials evenly will have a great impact on the texture and taste of the sausage.

The Chinese patent of existing processing technology CN103766953A discloses a kind of processing method of local flavor tea fish meat sausage, and the method for adding fruits and vegetables is to mince perilla or beating after blanching in boiling water. However, this high-temperature blanching treatment method will destroy the nutrients and aroma components in fruits and vegetables, and is only suitable for fruits and vegetables with low water content, while fruits and vegetables with high water content cannot be shaped and their color will change after being boiled at high temperature.

Contents of the invention

The present invention aims at providing a method for making compound fruit and vegetable fish sausages, aiming at the deficiencies of the prior art such as crushing technology for making sausages and adding fruits and vegetables with high water content, which cannot be formed and nutrition is lost. The invention adds fruit and vegetable granules to the fish sausage, improves the taste and color of the fish sausage, and provides appropriate amount of vitamins and minerals while enhancing appetite.

The technical scheme adopted in the present invention is as follows:

A fruit and vegetable composite fish sausage, characterized in that: the raw materials are subjected to empty grinding, salt grinding, seasoning grinding, sausage enema, steaming, vacuum packaging, and sterilization to obtain finished products;

The raw materials are composed of the following weight ratios: 30-40 parts of minced fish, 8-12 parts of minced pork, 5-10 parts of soybean protein, 3-8 parts of starch, 10-20 parts of fruit and vegetable grains, 15-20 parts of water, and salt 1-2 parts, 0.1-0.5 parts coagulant, 0.05-0.25 parts sucrose, 3-5 parts spices;

The empty beating is to stir and mix the surimi and pork mince, and then beat for 5 to 7 minutes, and the temperature is controlled at 2°C to 9°C; the salt beating is to add salt after the above empty beating, and the time is 14 minutes. ～17min, the temperature is controlled at 2°C～9°C; the seasoning is crushed with the above-mentioned salt, then spices are added for 5-7min, starch and soybean protein are added for 2-7min, then fruits and vegetables are added and mixed, the temperature is controlled At 2°C to 9°C; there are significant differences in the tissue structure of fish and pork. Proper air and salt beating can destroy the tissue of fish and pork for protein association, and the degree of protein dissolution and association is not as good as sausage. The change of the meat quality is very important. Therefore, the fish sausage obtained by the above-mentioned ratio of fish and pork, empty grinding, salt grinding, and seasoning grinding has a more elastic taste and better chewing property after steaming.

The preparation method of the fruit and vegetable granules is processed through the following steps:

a. Mix fruits and vegetables: water at a ratio of 1:0 to 1:0.3, and stir at a high speed to obtain a mixture of fruit and vegetable juice and meat;

b. Mix the coagulant and sucrose at a ratio of 1:0.5 to 1:2, dissolve in 200 to 300 times the amount of water, boil for 4 minutes to 5 minutes, and cool the solution to 30°C to 40°C;

c. Mix a and b at a ratio of 1:1 to 2:1 at 30°C to 40°C under vacuum at low speed, adjust the pH to 2 to 6.5, cool to below 30°C, let stand for 20 to 40 minutes to form a gel, cut into pieces 0.5 cm ³ ~ 1.5 cm ³ granules, the obtained fruit and vegetable granules contain fruit and vegetable juice and fruit and vegetable meat. After being added to the fish sausage to form and steamed, the original taste and color of the fruit and vegetable can be maintained, and the elasticity is similar to that of the fish sausage.

The fruit and vegetable is one of carrots, grapes, water chestnuts, tomatoes and pears.

Further, the coagulant is one of pectin, gelatin, sodium alginate, agar, and carrageenan.

Further, the spices are composed of the following weight proportions: 1-1.2 parts of sucrose, 0.1-0.2 parts of thirteen spices, 0.1-0.2 parts of ginger powder, 0.1-0.12 parts of pepper powder, 0.1-0.2 parts of monosodium glutamate, 0.5-0.5 parts of cooking wine 1 part, 0.03-0.04 parts of disodium hydrogen phosphate, 0.04-0.05 parts of sodium polyphosphate, 0.005-0.006 parts of sodium nitrite.

Further, the cooking is to preheat the enema sausage at 40°C-45°C for 10-20 minutes, then heat it at 95°C-100°C for 25-30 minutes, remove it, and dry it at 8-15°C .

Further, the sterilization refers to immersing the steamed sausage in water at 70-80°C for 30-40 minutes, removing it and drying it in the air at 8-15°C.

The advantages of the present invention are:

(1) The present invention improves the beating technology of fruit and vegetable compound fish meat sausages. By adjusting the process of adding raw materials, empty beating, salt beating and seasoning beating, the fish meat and pork protein are properly dissolved and associated, and the obtained Compared with the fish sausage prepared in the prior art, the texture of the compound fish sausage is more elastic, moderate in hardness and uniform in texture.

(2) The fruit and vegetable composite fish sausage of the present invention is added with a high proportion of tilapia, a high proportion of fruits and vegetables, and a low proportion of pork fat, which has the effect of reducing greasy taste and increasing the fragrance of fruits and vegetables.

(3) The present invention uses fruit and vegetable juice meat and coagulant to make fruit and vegetable granules, which solves the problem that fruits and vegetables with high water content cannot be formed after high-temperature cooking; compared with the prior art, it can prevent the browning of fruits and vegetables and protect the quality of fruits and vegetables. The nutrition is not lost, and it can be presented in a uniform granular form in the finished sausage, improving the color and taste of the sausage.

(4) The invention is also creative in that it overcomes the technical problems that people have been eager to solve for a long time, and creatively adds fruits and vegetables to sausages, and through pretreatment and modification, the fruits and vegetables are preserved during the sausage making process. Nutrition, color and flavor of fruits and vegetables, excellent taste.

Description of drawings

Fig. 1 shows the process flow diagram of the fruit and vegetable compound fish sausage of the present invention.

detailed description

In the following detailed description of the embodiments, several specific details are proposed to allow those skilled in the art to have a more thorough understanding of the present invention. However, it should be clear to those skilled in the art that the specific examples described in the following embodiments of the present invention are only illustrative illustrations of specific embodiments of the present invention, and do not constitute limitations on the scope of the present invention.

Example 1

A fruit and vegetable compound fish sausage, implemented according to the following steps (taking carrot compound fish sausage as an example)

A carrot compound fish sausage, which consists of the following percentages by weight: 38 parts of minced fish, 10.8 parts of minced pork (the ratio of fat to lean meat is 4:1), 8.28 parts of soybean protein, 5.04 parts of starch, 15.7 parts of carrot granules, 18 parts of water, 1.08 parts of table salt, 0.112 parts of pectin, 0.056 parts of sucrose, and 3.176 parts of spices.

The preparation method of the fruit and vegetable granules is as follows: taking the preparation of 15.7 parts of carrot granules as an example, mix 15.7 parts of carrots with 3 parts of water, crush and stir to obtain a mixture of carrot juice and meat; at the same time, mix 0.045 parts of pectin with 0.056 parts of After mixing sucrose, boil in 18 parts of cold water for 4 minutes, cool the solution to 35°C to obtain a colloidal solution; mix the carrot juice meat mixture and the colloidal solution at a ratio of 2:1 at 35°C under vacuum at low speed, adjust the pH to 3, and cool to 30 Below ℃, let it stand for 30 minutes to obtain carrot gel, cut into 0.5 ^cm3 pieces, the obtained carrots contain carrot juice and carrot meat, and keep the original taste and color of carrots.

The spice formula: 1.17 parts of sucrose, 0.18 parts of thirteen spices, 0.18 parts of ginger powder, 0.108 parts of pepper powder, 0.144 parts of monosodium glutamate, 0.900 parts of cooking wine, 0.0360 parts of disodium hydrogen phosphate, 0.0450 parts of sodium polyphosphate, nitrous acid Sodium 0.0054 parts.

The preparation technology of described a kind of carrot compound fish meat sausage comprises the following steps:

(1) Empty grinding: grind the surimi and minced pork for 5 minutes, and control the temperature at 8°C;

(2) Salt grinding: After empty grinding, add 1.08g of salt and grind for 16 minutes, the temperature is controlled at 8°C;

(3) Seasoning grinding: After grinding with salt, add the above-mentioned spices and grind for 6 minutes, then mix starch and soybean protein, add, grind for 4 minutes, add fruit and vegetable granules and mix well at the end of grinding. The process temperature is controlled at 8°C;

(4) Enema: Enema with soaked casings.

(5) Cooking: Rinse the stuffed intestines with clean water to remove the adhesives and sundries on the surface, so that the surface of the casing is clean and smooth. First, preheat at 40°C for 20 minutes, then heat at 100°C for 20 minutes, take it out, and put it in Air dry at 12°C.

(6) After vacuum packaging and processing ordinary ham sausages, the carrot compound fish sausages are obtained through sterilization.

Example 2, making grape compound fish sausage. In the production of fruit and vegetable granules, carrots were replaced with grapes, which were crushed, seeded and stirred to obtain a grape juice meat mixture, and the rest were the same as in Example 1.

Example 3, making horseshoe compound fish sausage, replacing the carrot in the raw material with water chestnut, and the rest is the same as Example 1.

Example 4: To make tomato compound fish sausage, the grapes in the raw materials were replaced with tomatoes, and after crushing and stirring, a mixture of tomato juice and meat was obtained, and the rest was the same as in Example 2.

Example 5, to make Sydney compound fish sausage, replace the grapes in the raw materials with Sydney, after crushing and stirring, add 0.1% vitamin C by weight percentage to prevent the Sydney from browning, and obtain the Sydney juice meat mixture, and the rest is the same as in Example 2 .

At present, the only fish sausages containing fruit and vegetable grains on the market are corn fish sausages. The present invention has done a sensory evaluation of common fish sausages, corn fish sausages and the fruit and vegetable compound fish sausages made by the present invention. For this sensory evaluation, 30 people were selected, aged 6-18 years, 15 men and women each, and the same people tasted the control group 1 and Example 1 respectively; 30 people were selected, aged 20-40 years, 15 men and women each, and the control group 2 and Example 2. Control group 1 is common fish sausage purchased in the market; control group 2 is fish sausage purchased in the market with corn kernels added. The results are shown in Table 1:

Table 1 Sensory evaluation table of fish sausage

In addition, the present invention also detects and analyzes the products of control group 1, embodiment 1, control group 2 and embodiment 2 through a texture analyzer (as shown in table 2 and table 3), confirming that the fruit and vegetable composite The chewiness and elasticity of the fish sausages are better than those of commercially available sausages, and the quality is softer than commercial sausages, making them more suitable for consumption.

Table 2 Texture parameter values of commercial fish sausage and carrot compound fish sausage

Table 3 Texture parameter values of commercial corn fish sausage and grape compound fish sausage.

Claims (5)

1. a kind of fruits and vegetables composite fish flesh intestines, including empty arena, salt arena, seasoning arena, bowel lavage, boiling, vacuum packaging, sterilization steps, It is characterized in that:

Described raw material is made up of following weight proportion: 30～40 parts of minced fillet, 8～12 parts of minced pork, 5～10 parts of soybean protein, forms sediment 3～8 parts of powder, 10～20 parts of fruit and vegetable, 15～20 parts of water, 1～2 part of salt, 0.1～0.5 part of coagulator, sucrose 0.05～ 0.25 part, 3～5 parts of spice；

Described empty beat be minced fillet and minced pork stirring are mixed after, beat the 5～7min that bursts, temperature control is at 2 DEG C～9 DEG C；Described salt Arena is to add salt to carry out arena behind above-mentioned empty arena to burst, and the time is 14～17min, and temperature control is at 2 DEG C～9 DEG C；Described seasoning Arena is that addition spice beats the 5min～7min that bursts behind above-mentioned salt arena, adds starch and the routed 2～7min in soybean protein arena, adds Fruit and vegetable mixes, and temperature control is at 2 DEG C～9 DEG C；

Described fruit and vegetable, through steps of processing:

A. by fruits and vegetables: water is mixed with 1:0～1:0.3, through broken stirring, Juice meat mixtures are obtained；

B., after coagulator and sucrose being mixed with 1:0.5～1:2 ratio, it is dissolved in 200～300 times of water, boils 4min～5min, Cooling solution, to 30 DEG C～40 DEG C, obtains mixed liquor a；

C. a step is obtained Juice meat mixtures and mixed liquor a that b step obtains with 1:1～2:1 in 30 DEG C～40 DEG C vacuum Stirring at low speed mixes, and adjusts ph2～ph6.5, is cooled to less than 30 DEG C, and standing 20～40min forms gel, then is cut into 0.5 cm³ ～1.5cm³Grain block；

Described fruits and vegetables are one of carrot, grape, horseshoe, tomato, snow pear.

2. fruits and vegetables composite fish flesh intestines as claimed in claim 1 it is characterised in that: described coagulator be pectin, gelatin, marine alga One of sour sodium, agar, carragheen.

3. fruits and vegetables composite fish flesh intestines as claimed in claim 1 it is characterised in that: described spice is by following weight proportion group Become: 1～1.2 part of sucrose, 0.1～0.2 part of Thirteen Spice, 0.1～0.2 part of ginger powder, 0.1～0.12 part of pepper powder, monosodium glutamate 0.1～ 0.2 part, 0.5～1 part of cooking wine, 0.03～0.04 part of disodium hydrogen phosphate, 0.04～0.05 part of sodium polyphosphate, natrium nitrosum 0.005～0.006 part.

4. fruits and vegetables composite fish flesh intestines as claimed in claim 1 it is characterised in that: described boiling is by the sausage after bowel lavage first Preheat 10～20min at 40 DEG C～45 DEG C, heat 25～30min at 95 DEG C～100 DEG C, dry in 8～15 DEG C.

5. fruits and vegetables composite fish flesh intestines as claimed in claim 1 it is characterised in that: described sterilizing refers to vacuum-packed meat Intestines are immersed in 30min～40min in 70～80 DEG C of water, dry in 8～15 DEG C.