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Sausage and preparation method thereof

A sausage and raw material technology, applied in the field of sausage and its preparation, can solve the problems of single taste, poor nutrition and the like, and achieve the effects of rich nutrition, convenient eating and meeting consumer demand

Inactive Publication Date: 2013-11-27
WUHU LERUISI INFORMATION CONSULTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing ham sausage is generally made by mixing meat or other grains with additives, which has the defects of single taste and poor nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of sausage, comprises raw material and seasoning, and described raw material comprises the fish meat of 6 weight parts, the soybean protein isolate of 8 weight parts, the water of 30 weight parts, the starch of 6 parts, the vegetable oil of 8 weight parts, the karaage of 0.5 weight part Glue and 0.3 parts by weight of complex phosphate composition.

[0024] The fish meat is selected from salmon meat.

[0025] The seasoning includes 1.5 parts by weight of table salt, 1 part by weight of sugar, 0.01 parts by weight of I+G, 2 parts by weight of edible Chinese herbal soup and 0.5 parts by weight of spices.

[0026] Described vegetable oil is peanut oil.

[0027] The starch is potato starch.

[0028] The edible Chinese herbal soup stock is prepared from the following raw materials in parts by weight:

[0029] 3 parts of ginseng, 2 parts of lily, 1 part of orange peel, 1 part of astragalus, and 2 parts of angelica. The preparation method is as follows:

[0030] The...

Embodiment 2

[0038] A kind of sausage, comprises raw material and seasoning, and described raw material comprises the fish meat of 10 parts by weight, the soy protein isolate of 12 parts by weight, the water of 40 parts by weight, the starch of 10 parts, the vegetable oil of 12 parts by weight, the karaage of 0.8 parts by weight Glue and 0.5 parts by weight of complex phosphate composition.

[0039] The fish meat is selected from salmon meat, hairtail meat, yellow croaker meat or crucian carp meat.

[0040] The seasoning includes 2 parts by weight of table salt, 2 parts by weight of sugar, 0.03 parts by weight of I+G, 4 parts by weight of edible Chinese herbal soup and 1 part by weight of spices. The vegetable oil is soybean oil.

[0041] The starch is mung bean starch. The edible Chinese herbal soup is prepared from the following raw materials in parts by weight: 4 parts of ginseng, 5 parts of lily, 3 parts of orange peel, 3 parts of astragalus, and 4 parts of angelica. The preparation ...

Embodiment 3

[0049] A kind of sausage, comprises raw material and seasoning, and described raw material comprises the fish meat of 8 weight parts, the soybean protein isolate of 10 weight parts, the water of 35 parts by weight, the starch of 8 parts, the vegetable oil of 8 parts by weight, the karaage of 0.6 weight part Glue and 0.4 parts by weight of complex phosphate composition.

[0050] The fish meat is selected from salmon meat, hairtail meat, yellow croaker meat or crucian carp meat.

[0051] The seasoning includes 2 parts by weight of table salt, 1.5 parts by weight of sugar, 0.02 parts by weight of I+G, 3 parts by weight of edible Chinese herbal soup and 0.7 parts by weight of spices.

[0052] The vegetable oil is peanut oil or soybean oil or sunflower oil or grain blended oil.

[0053] The starch is potato starch or corn starch or mung bean starch or tapioca starch.

[0054] The edible Chinese herbal soup stock is prepared from the following raw materials in parts by weight:

...

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Abstract

The invention relates to a sausage and a preparation method thereof, belonging to the technical field of food processing. The sausage is characterized by comprising the following raw materials of 6-10 parts by weight of fish meat, 8-12 parts by weight of soybean protein isolate, 30-40 parts by weight of water, 6-10 parts by weight of starch, 8-12 parts by weight of vegetable oil, 0.5-0.8 part by weight of carrageenan and 0.3-0.5 part by weight of composite phosphate. The preparation method comprises the following steps of: mincing the fish meat into fish paste; chopping the soybean protein isolate and the water into a chopper mixer, adding the vegetable oil, the carrageenan, the starch and seasoning to obtain paste stuffing; uniformly mixing the fish paste in the step 1 in the mud stuffing obtained in the step 2; sending the obtained filling raw material to a filling machine for being quantitatively filled; and steaming and cooling to obtain the finished product of the sausage. The sausage is delicious in taste, rich in nutrients and convenient to eat.

Description

[0001] technical field [0002] The invention relates to a sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] The existing ham sausage is generally made by mixing meat or other grains with additives, and has the defects of single taste and poor nutrition. Contents of the invention [0004] The object of the present invention is to provide a sausage with nourishing effect and unique taste, and also provides a preparation method of the sausage [0005] The present invention is achieved through the following technical solutions: [0006] A sausage is characterized in that it includes raw materials and seasonings, the raw materials include 6-10 parts by weight of fish meat, 8-12 parts by weight of soybean protein isolate, 30-40 parts by weight of water, 6-10 parts of starch, 8-12 parts by weight of vegetable oil, 0.5-0.8 parts by weight of carrageenan and 0.3-0.5 parts by weight of complex phosphate. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L33/105
Inventor 杨士云陈雄贵
Owner WUHU LERUISI INFORMATION CONSULTING
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