Fish meat sausage and production method thereof

Abstract

The invention discloses a fish meat sausage. Minced fish meat and purple laver are adopted as main materials and added with flavoring, so that the sausage is produced, wherein the minced fish meat accounts for 13 to 15 parts by weight, and the purple laver accounts for 3 to 5 parts by weight. The invention also provides a production method for the purple laver-fish meat sausage. Since the purple laver-fish meat sausage product is the combination of animal food and vegetable food, the sausage not only can provide high-quality protein, but also contains various trace elements needed by the human body and seaweed polysaccharides with a health-caring function.

Description

technical field [0001] The invention relates to the field of aquatic product processing; furthermore, it relates to a production process of adding seaweed to minced fish to prepare a new type of seaweed fish sausage. Background technique [0002] Surimi products mainly include fish balls, fish sausages and fish noodles, etc., which are rich in high-quality protein and are all popular aquatic foods. But there are fewer types of products on the market. Existing fish sausages are mainly made of surimi, mixed with starch and poultry meat, and then the aquatic animal meat sausage is produced by the conventional process of sausage preparation. The defect of this method is: the self-scent of aquatic organisms is not obvious, and still has the shortcoming of dry mouthfeel, poor elasticity, single taste, and people still can't feel the umami taste of aquatic animals when chewing, because added part livestock and poultry simultaneously Meat increases the fat and cholesterol content ...

AI Technical Summary

Problems solved by technology

The defect of this method is: the self-scent of aquatic organisms is not obvious, and still has the shortcoming of dry mouthfeel, poor elasticity, single taste, and people still can't feel the umami taste of aquatic animals when chewing, because added part livestock and poultry simultaneously Meat, which increases the fat and cholesterol content of sausages

Usually the edible treatment method for algae is washing and then drying in the sun. The taste is crisp and fresh, but it has not been used in sausage products.

Images