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Preparation method of fish meat fermented salad Salame

A fermenting technology of lamy sausage and fish, which is applied in the field of food processing, can solve the problems of unfermented, etc., and achieve the effect of unique flavor, low cost, simple and efficient process

Inactive Publication Date: 2013-02-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wang Shan et al. also studied fish salami and its preparation method, but the fish salami described in its invention is made from cooked fish and has not been fermented.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] As a specific application scheme of the present invention, the preparation method of this fish fermented salad rice sausage comprises the following steps:

[0027] (1) The raw fish meat is the fish meat or fish fillets after being picked by the meat picking machine. Fish must be stored at -35°C for at least 15 hours, or -24°C for at least 7 days. The fish meat granules with a size of 2-13mm are formed by a meat grinder. Low-value surimi is not used as the raw material, and the fish meat granules do not need to be cooked.

[0028] (2) The auxiliary materials are salt (1.5-5% of fish weight), glucose (0.1-3% of fish weight), sucrose (0.1-10% of fish weight), dextrin (0.1-10% of fish weight) 5%), soluble starch (0.1-5% by weight of fish), cooking wine (0-5% by weight of fish), sodium nitrite (0.10-0.15% by weight of fish), spices (white pepper, ginger, Garlic, red pepper, fennel, cardamom, etc.) according to taste. The starter is composed of Lactobacillus acidophilus, P...

Embodiment 1

[0033] (1) The raw fish meat is the fish meat or fish fillet that has been collected by the meat harvester, and is processed into the fish meat granules with a size of 2mm or fish fillets with a size of less than 20mm and a thickness of less than 5mm by a meat grinder.

[0034] (2) The auxiliary materials are salt (1.5% of the weight of the fish), glucose (0.1% of the weight of the fish), sucrose (10% of the weight of the fish), dextrin (0.1% of the weight of the fish), soluble starch (accounting for 0.1% of the weight of the fish) 5% of the weight of the fish), sodium nitrite (0.15% of the weight of the fish), and spices (white pepper, ginger, garlic, red pepper, fennel, cardamom, etc.) according to taste. The starter is composed of Lactobacillus acidophilus, Pediococcus pentosaceus and Staphylococcus xylosus, and the dosage is 0.002% by weight of fish meat.

[0035] (3) The fish was first marinated at 0°C by adding all the salt for 2 hours, then adding other auxiliary materi...

Embodiment 2

[0038] (1) The raw fish meat is the fish meat or fish fillet after being picked by a meat harvester, and is processed into a fish meat pellet with a size of 13mm or a fish fillet with a size of less than 20mm and a thickness of less than 5mm by a meat grinder.

[0039] (2) The auxiliary materials are salt (5% of fish weight), glucose (3% of fish weight), sucrose (10% of fish weight), dextrin (5% of fish weight), soluble starch (10% of fish weight), soluble starch (5% of fish weight) 0.1% of the weight of fish), cooking wine (5% of fish), sodium nitrite (0.15% of fish), spices (white pepper, ginger, garlic, red pepper, fennel, cardamom, etc.) according to taste . The starter is composed of Lactobacillus acidophilus, Pediococcus pentosaceus and Staphylococcus xylosus, and the dosage is 0.5% by weight of fish meat.

[0040] (3) The fish was first marinated at 0°C for 24 hours by adding all the salt, then adding other auxiliary materials and starter, stirring evenly, filling with...

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Abstract

The invention discloses a preparation method of a fish meat fermented salad Salame. The preparation method of the fish meat fermented salad Salame comprises the following steps of: (1) preparing fish meat or fish slices which is obtained by collecting meat with a meat collecting machine and serve as raw materials into fish meat particles with the particle size of 2-13mm or the fish slices with the size less than or equal to 20mm and the thickness less than or equal to 5mm for reservation; (2) adding a leavening agent or auxiliary materials into the fish meat particles or the fish slices, then filling into a sausage, fermenting and ripening for more than 20 hours at the temperature of 19-30 DEG C and the relative humidity of 80-98%, wherein the leavening agent mainly comprises lactobacillus acidophilus, pediococcus pentosaceus and staphylococcus xylosus; and (3) drying the sausage for more than 1 day under the conditions of the temperature of 10-16 DEG C and the relative humidity of 20-80% after fermentation and ripening, and then packaging so as to form finished products. Further, the fish meet particles or fish meet slices in the step (1) are not required to be prepared by ripening. The process provided by the invention is simple and efficient, is low in cost, and is suitable for mass production, and the obtained product is unique in flavor, is good in mouthfeel, can be eaten in unripe, and is high in nutrition value.

Description

technical field [0001] The invention relates to a preparation process of fish meat products, in particular to a preparation method of fish meat fermented salad rice sausages, belonging to the technical field of food processing. Background technique [0002] my country is a big country in aquaculture, especially the huge amount of fish farming. However, the deep processing of fish in my country is very small, less than 30% of the total. In addition, my country's fish processing is usually dominated by primary processed products for export such as fish fillets. The technical level of the deep processing industry is relatively low, and it is difficult to develop the domestic market. [0003] Fermented sausage refers to the mixing of pigs, beef, fat, salt, starter and spices into the casing, under natural or artificial control conditions, through the fermentation of microorganisms such as lactic acid bacteria, the pH value of the meat is reduced, and after mature drying ( meat...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 刘海英过世东
Owner JIANGNAN UNIV
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