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Ham-containing minced fillet sausage and production method thereof

A technology of surimi sausage and ham, which is applied in the field of surimi sausage containing ham and its preparation, to achieve the effects of easy digestion and absorption, increasing nutrition and enriching the market

Active Publication Date: 2010-06-30
青岛农博农食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the existing surimi sausage is cut, the color of the longitudinal section and the cross section is white, which is not accepted by many people. The purpose of this invention is to provide a preparation of ham-containing surimi sausage, which can make up for the existing surimi sausage market. The above deficiencies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] When preparing, take 100kg of fish, use the natural thawing method, and control the temperature between thawing at 15°C-20°C to prevent excessive or insufficient thawing. After thawing, put the thawed fish into a chopping machine, chop and mix into surimi, and chop and mix well. Put the surimi into the blender, then add 10kg of starch, 1.5kg of vegetable protein, 2.5kg of salt, 7kg of white sugar, 0.3kg of monosodium glutamate, 1.5kg of compound phosphate, 1.5kg of animal protein, 0.3kg of carrageenan, 0.006kg of flavor and fragrance, 10kg diced ham, 0.01kg pigment, 58kg ice water, stir with a mixer for 30 minutes, after stirring, the stuffing should be even and sticky, after static marinating for 8 hours, filling, thermal processing, cooling and packaging, secondary sterilization, metal detection , to get finished product 146.2kg.

Embodiment 2

[0019] When preparing, take 100kg of fish, use the natural thawing method, and control the temperature between thawing at 15°C-20°C to prevent excessive or insufficient thawing. After thawing, put the thawed fish into a chopping machine, chop and mix into surimi, and chop and mix well. Put the surimi into the blender, then add 5kg of starch, 1.5kg of vegetable protein, 2.2kg of salt, 5kg of white sugar, 0.3kg of monosodium glutamate, 1.2kg of compound phosphate, 1.2kg of animal protein, 0.5kg of sodium alginate, and 6kg of vegetable juice. Calcium gluconate 0.3Kg, essence and fragrance 0.006kg, diced ham 10kg, ice water 50kg, stir with a mixer for 30 minutes, after stirring, the filling is required to be uniform and viscous, after static marinating for 8 hours, filling, heat processing, cooling and packaging, two Sterilized for the first time and passed metal detection to obtain 131kg of finished product.

[0020] The preferred percentages of the above ham-containing surimi sa...

Embodiment 3

[0022] When preparing, take 100kg of fish, use the natural thawing method, and control the temperature between thawing at 15°C-20°C to prevent excessive or insufficient thawing. After thawing, put the thawed fish into a chopping machine, chop and mix into surimi, and chop and mix well. Put the surimi into the blender, then add 6kg of starch, 1.5kg of vegetable protein, 2.2kg of salt, 5kg of white sugar, 0.3kg of monosodium glutamate, 1.2kg of compound phosphate, 1.2kg of animal protein, 0.5kg of sodium alginate, and 6kg of vegetable juice. 0.3Kg of calcium gluconate, 0.006kg of flavor and fragrance, 15kg of diced ham, 50kg of ice water, and stir for 30 minutes with a mixer. Sterilize once, go through metal detection, and get the finished product.

[0023] The more preferred percentage of the above-mentioned ham-containing surimi sausage formula is that the weight percentage of surimi is 40-80%, the weight percentage of Western-style ham is 3-30%, the weight percentage of seaso...

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Abstract

The invention provides a ham-containing minced fillet sausage and a production method thereof, which can solve the defect that ham-containing minced fillet sausage does not exist on the current sausage market. The technical scheme is as follows: the ham-containing minced fillet sausage comprises minced fillet, western ham and seasoning, wherein in percentage by weight, the minced fillet is 1 percent to 96 percent, the western ham is 1 percent to 50 percent, the seasoning is 1 percent to 20 percent, and the balance is water. Since diced or granular western ham is added in the prior minced fillet sausage, the appearance of the minced fillet sausage becomes good, the nutrition of the minced fillet sausage is increased, moreover, the minced fillet sausage overcomes the defect of the white longitudinal and cross sections of the cut prior minced fillet sausage, which cannot be accepted by lots of people, consequently, the minced fillet sausage is a high-quality product which is good in color, flavor and taste, and the sausage market is enriched.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a sausage containing minced ham and a preparation method thereof. Background technique [0002] Fish is a kind of seafood with extremely rich nutrients, and it is easy to digest and absorb. The protein in fish meat is not only high in content, but also of good quality. It contains 8 kinds of amino acids necessary for the human body, and its digestibility can reach 97%. At the same time, it has less connective tissue and contains about 70%-80% of water. Soft and delicate, easy to be digested and absorbed by the human body; the inorganic salt content in fish meat is also very rich, including potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, iron, nickel, cobalt, manganese, iodine and other elements, especially iodine The content is extremely high, 10-50 times higher than that of livestock meat. The iodine content per kilogram of marine fish is about 0.5-1PPM, and tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 许加超赵向进戴爱国徐凤香
Owner 青岛农博农食品科技有限公司
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