WO2003090562A1 - Fish ham sausage with chunks of fish meat and preparation method - Google Patents

Abstract

The present invention is related to a fish ham sausage with chunks of fish meat, subjecting fish to be cured after rough finishing, putting the salted or cured fish meat in shady and cool and ventilated place for air-drying (24) hours, or baking dry and placing them into basket and streaming, removing bones and impurity after cooling, to obtain shapped fish meat. The fish ham sausage is prepared by selecting the shapped fish meat (20-90)%(wt.), and chunks or broken meat of beast or poultry (1-49)%(wt.) as main materials, then prepared by conventional process after adding auxiliary materials. The present product overcomes the shortcomings of uneasy processing and forming in prior art due to thin fish fiber and more water content, it maintains the original flavor of fish in the ham sausage at maximum, comparing the prior fish ham sausage prepared by broken fish meat and twist broken small fish as a material, its smell is more stronger and having better taste. It is fish ham sausage really and truly for either showing good taste or having visible fish meat.

Description

 Fish meat ham sausage with pieces of fish meat and preparation method thereof

 The invention relates to a fish meat ham sausage with pieces of fish meat produced by using fish meat as a main raw material and a preparation method thereof. The technical field belongs to aquatic product processing. Background technique

 Fish is a kind of aquatic product with high nutritional value. It is an aquatic product that people like to eat. The traditional processing methods include waxing, fumigation, canning, etc., or freezing and transportation to meet the needs of people in the aquatic product area. In recent years, the technology of producing sausages and ham sausages from fish has been greatly developed, which meets the needs of people to a certain extent, but in the prior art, fish and ham sausages all use starch added to fish minced meat, and then The ham sausage is produced by the conventional process of making ham sausage. For example, the Chinese patent CN1234990A discloses a method for preparing ham sausage. Although the disclosed technical solution solves the problem caused by starch to some extent, the fish flavor It is not obvious, still unable to get rid of the problems of dry taste, poor elasticity, single taste and so on, people still can not feel the existence of fish meat in the ham sausage when chewing. Summary of the Invention

 The purpose of the present invention is to overcome the shortcomings that the fish fiber is thin and the water content is not easy to process and form. At the same time, the application range is large, and a new way is opened for the processing of aquatic products.

 Another object of the present invention is to maximize the original flavor of the fish in the ham sausage, which is richer in flavor and taste than the existing fish ham sausage made from surimi and minced fish as raw materials. better. The fish ham sausage is made into a real fish ham sausage that is both delicious and visible.

 In order to achieve the above objective, the technical solution of the present invention is as follows:

 Select a certain amount of fish for rough processing, head, filth and descaling; then salt the fish with the right amount of salt or pickle with seasoning; place the salted or marinated fish meat in a cool and ventilated place Air-dried for 24 hours or dried; the seasoning required for marinating fish meat may include soy sauce, five-spice powder, chili powder, and the like. Put the wind-dried or dried fish in a cage and steam for 15-30 minutes; wait for the bone spurs and debris to be removed after cooling. Some fish with thicker cortex need to be peeled; make the obtained fish meat as long as necessary 0. 2-5 cm, 0. 1-5 cm thick blocks, strips, tablets, granules and other shapes.

Then according to the proportion of 20-90% of formed fish meat, 1-49% by weight of livestock and poultry meat or minced meat as the main material, and according to different tastes) ¾ add seasoning as an auxiliary material, the weight percentage added is: starch 1 1 10. Refined salt 0.1-1, sugar 0.1-6, monosodium glutamate or chicken essence 0.1-5, liquor 0.1-4, spices 0.1-5, ginger juice 0.1-3. Will The above raw materials are mixed uniformly, filled in animal casings or simulated casings, and then produced in accordance with existing conventional methods. The livestock or poultry meat chunks or ground meat in the above scheme refers to pork, beef, sheep, chicken and other meat chunks or ground meat made by the existing process. The existing ham sausage production process refers to ingredients, seasoning, cooking, filling, Sterilization and other processes. Supplementary materials refer to the addition of any fine edible edible food to the main material according to the requirements of taste, nutrition, craftsmanship, appearance, etc., including seasonings, additives, nutrients, etc. The appearance shape of the product of the present invention can be various, such as block, strip, rod, and sheet. There are various kinds of ham, ham sausage and other geometric shapes.

 The beneficial effects of the product of the invention are as follows:

 The original flavors of various fish are kept to the maximum extent. The fish has a richer flavor and better taste than the existing fish and ham sausages made from minced fish and minced fish. This makes the fish and ham sausages both tasty and visible, and fills the gaps in the market.

 It has overcome the shortcomings of being difficult to process due to the fine fish fiber and large water content. It has a large scope of application and a wide range of raw materials. It has opened up a new way for the processing of aquatic products.

 It combines the delicious taste of fish, the high nutritional value, and the advantages of traditional ham sausages that are easy to store, carry, convenient to eat, and unique in flavor, providing a new convenience food for the society. And because of the different flavors that different formulations can have, it can also meet the different needs of consumers. It also solves the problem that some consumers love fish but are not good at cooking. Best Mode of the Invention

 The following examples further illustrate the present invention-Example 1 Cod Ham Sausage

 Choose cod fish 10kg, minced pork 5kg, starch lkg, refined salt 0.45kg, chicken essence 0.3kg, sugar 0.45kg, liquor 0.45kg, ginger juice 0.03kg, spice water lkg. Stir and mix thoroughly with a blender, pour into the casings of animals or simulated casings (ie collagen film or polyvinylidene chloride plastic film) with an enema machine, ligate and seal both ends, heat and shape in a stainless steel two-smoked kettle, add in It is sterilized and cooked in a high pressure hot water sterilizer, which is a cost product after cooling and draining.

 Example 2 Yellow ham sausage

-种新的 」 in , f'H'u i ιι·] nj以很方 'iij[kf 川木发 nj)产 ， ji ii山 j |、 产 U fj很 的 '/：議 ι'ί, 对 Μ隱 Choose 10kg of yellow croaker, 3kg of pork mince, 0.5kg of starch, 0.35kg of refined salt, 0.2kg of chicken essence, 0.3kg of sugar, 0.35kg of white wine, 0.03kg of ginger juice, 1kg of spice water, and appropriate amount of algae gum. Stir and mix thoroughly with a blender, pour into the casings of animals or simulated casings (ie collagen film or polyvinylidene chloride plastic film) with an enema machine, ligate and seal both ends, heat and shape in a stainless steel two-smoked kettle, add in It is sterilized and cooked in a high pressure hot water sterilizer, which is a cost product after cooling and draining. 氺 Invention produces Μ ', the aquatic product price ii'i; ,, and ham sausage W j'i iV, Μ ·, i'r Chuan

-Kind of new "in, f'H'u i ιι ·] nj Yifang'iij [kf 川 木 发 nj) product, ji ii mountain j |, producing U fj very '/: Discussion ι'ί, To M Yin

Claims

Rights request 1. Fish and ham sausage with chunks of fish, made of shaped fish, livestock or poultry meat or minced meat as the main and auxiliary materials, which is characterized by 20-90% of shaped fish meat, minced meat or minced meat 1-49 Percentage (% by weight) is used as the main ingredient, in which the fish is formed by rough-processing the fish and then marinating the fish. Then the salted or marinated fish is dried in a cool and ventilated place for 24 hours or dried and caged. Steam for 15-30 minutes, after cooling, remove bone spurs and debris.  2. The fish ham sausage with chunks of fish according to claim 1, wherein the fish comprises chunks, strips, slices, and granules having a length of 0.2-5 cm and a thickness of 0.1-5 cm.  3. The fish ham sausage with chunks of fish according to claim 1, wherein the weight percentage of the accessories is starch 1-10, refined salt 0.1-1, sugar 0.1-1, monosodium glutamate or chicken essence 0.1. — 5, white wine 0.1—4, spices 0.1—5, ginger juice 0.1—3.  4. A method for preparing fish and ham sausage with chunks of fish, which is characterized in that: a certain amount of fish is firstly subjected to rough processing, descaling, dirtying and descaling, and then the fish is salted with an appropriate amount of salt or with Condiments are marinated. Place the salted or cured fish in a cool and ventilated place for 24 hours or dry. Put the air-dried or dried fish in a cage and steam for 15-30 minutes. After cooling, remove the bone spurs. And sundries, and make the obtained fish meat into pieces, strips, slices, particles of 0.2-5 cm long and 0.1-5 cm thick;  Then, according to the proportion of 20 to 90% of the formed fish meat, 1 to 49% (weight percentage) of meat and poultry meat or minced meat as the main ingredient, and according to the needs of different tastes, add seasonings as auxiliary ingredients, and then use conventional methods to produce ham sausage.  5. The method as claimed in claim 4, wherein the weight percentages of the added ingredients are: starch 1-10, refined salt 0.1-1, sugar 0.1-6, monosodium glutamate or chicken essence 0.1-5, white wine 0 1-4, spices 0.1-5, ginger juice 0.1-1.  The method according to claim 4, wherein the seasonings required for marinating fish meat include soy sauce, allspice, and paprika. '  7. The method according to claim 4, wherein the livestock or poultry meat or minced meat refers to pork, beef, lamb, chicken or minced meat made by an existing process.