Preparation method of vegetable diet fish sausage
A fish sausage and diet technology, applied in the field of food science, can solve the problems of not being able to meet consumers' new requirements for health and nutrition, lack of functional products, and single fish sausage variety, so as to reduce prostate cancer and cardiovascular diseases, improve eyesight, The effect of improving quality and added value
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Embodiment 1
[0033] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;
[0034] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;
[0035] (3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;
[0036] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;
[0037] (5) beat for 10 minutes;
[0038] (6) Add 2% NaCl and grind with salt for 15 minutes;
[0039] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 0.0625g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, water: 10g, carrot puree: 15g, among which, the carrot puree is made by adding 8%-12% water f...
Embodiment 2
[0044] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;
[0045] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;
[0046](3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;
[0047] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;
[0048] (5) beat for 10 minutes;
[0049] (6) Add 2% NaCl and grind with salt for 15 minutes;
[0050] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 0.0625g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, spinach juice: 10g, wherein, the spinach juice is made by adding fresh spinach and adding 8%-1...
Embodiment 3
[0055] (1) Place the frozen fish at 4°C and rinse with running cold water to thaw;
[0056] (2) The head, viscera, blood stains, scales, skin and bones of the raw fish are removed to obtain the fish;
[0057] (3) Rinse the fish with 3 times the alkaline brine. For the first time use 0.2% NaCl, 0.15% NaHCO 3 Rinse for 5-10min, and use 0.3% NaHCO for the second time 3 Rinse for 5-10min, and use 0.3% NaHCO for the third time 3 Rinse for 5-10min;
[0058] (4) Put the fish meat in a chopping machine and mix it, and add 10% ice cubes of the fish meat at the same time;
[0059] (5) beat for 10 minutes;
[0060] (6) Add 2% NaCl and grind with salt for 15 minutes;
[0061] (7) Add salt: 2.5g, sodium glutamate: 0.2g, flavoring agent: 0.2g, pepper: 1.5g, sugar: 3g, cornstarch: 6g, ginger powder: 0.5g, compound phosphoric acid for every 100g of fish meat Salt: 0.5g, soybean protein: 5g, water: 20g, crush for 10min.
[0062] (8) Pour the crushed surimi into the casing, degas and se...
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