Chinese air-dry fish fermented sausage and preparation method thereof
A technology for fish meat fermentation and sausage, which is applied in the field of food processing, can solve the problems of single nutrition and limited flavor of fermented sausage, and achieve the effects of improving product quality, improving quality, inhibiting growth and the production of toxins
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] When preparing, take 100kg of fish, cut into cubes, then add 2.0kg of soybean protein, 3.0kg of salt, 20kg of white sugar, 2kg of glucose, 0.2kg of monosodium glutamate, 0.2kg of umami, 0.4kg of carrageenan, and 0.006kg of flavor and fragrance, mainly composed of 0.005kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.002kg of alkaline protease, 20kg of water, marinated for 24 hours, stirred with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. , cooled, packaged, and sterilized to obtain 64.2kg of finished product.
[0022] The preferred percentage of the formula of the above-mentioned Chinese-style air-dried fish meat fermented sausage is as follows: the weight percentage of fish mea...
Embodiment 2
[0024] When preparing, take 100kg fish, cut into cubes, then add 1.8kg of soybean protein, 2.8kg of salt, 18kg of white sugar, 1.8kg of glucose, 0.18kg of monosodium glutamate, 0.18kg of umami, 0.35kg of alginate, 0.006kg of flavor and fragrance, mainly 0.25kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.1kg of acid protease, 20kg of water, marinate for 24 hours, stir with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , Air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. , cooling, packing, and sterilizing to obtain a finished product.
[0025] The more preferred percentage of the formula of the above-mentioned Chinese-style air-dried fish meat fermented sausage is that the weight percentage of fish meat is 35-85%, the weight percentage of...
Embodiment 3
[0027] When preparing, take 100kg of fish, cut into cubes, then add 2.1kg of soybean protein, 2.9kg of salt, 22kg of white sugar, 2kg of glucose, 0.2kg of monosodium glutamate, 0.2kg of umami, 0.4kg of agar, and 0.006kg of flavor and fragrance, mainly composed of 1.2kg of microorganisms mixed with lactic acid bacteria, pediococcus and micrococcus, 0.3kg of neutral protease, 20kg of water, marinated for 24 hours, stirred with a mixer for 25 minutes, after mixing, the filling is required to be uniform, viscous, and filled , Air-dried and fermented for 4-6 days, the temperature is controlled at 11-13°C, the wind is circulated for 1 hour, rested for 2 hours, then the wind is circulated for 1 hour, rested for 2 hours, and so on. After air-drying, enter the smoker for 50 minutes at 84°C , cooling, packing, and sterilizing to obtain a finished product.
[0028] The microorganisms and protease added to the above-mentioned Chinese-style air-dried fish meat fermented sausage are used as...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com