Lactation promoting minced fish product and preparation method thereof
A surimi product and surimi technology are applied in the field of prolactin surimi products and their preparation, which can solve the problems of low sales volume, common functions, and few types, and achieve the effects of increasing processing ratio, promoting generation and secretion, and increasing sales volume.
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Embodiment 1
[0021] Example 1: A prolactin fish sausage, 13 kg of crucian carp surimi, 0.5 kg of papaya powder, 2 kg of August melon, 1.5 kg of cornstarch, 0.3 kg of salt, 1.0 kg of soybean salad oil, 0.1 kg of cooking wine, 0.05 kg of monosodium glutamate, Egg white 0.3 kg, onion juice 0.02 kg, ginger juice 0.02 kg. Preparation of surimi: Slaughter crucian carp, remove the head and viscera, wash it, and use a fine filter to harvest the fresh fish meat. During the meat harvesting process, it is necessary to add ice continuously to reduce the temperature of the fish meat; add 4-8 times the amount of fish meat at 10°C Slowly stir the cooling water for 2-5 minutes, let it settle for 6-20 minutes, pour off the surface rinsing liquid, filter it with gauze; dehydrate with a centrifuge, and the water content of the surimi is 78-82%. Then add other raw materials and auxiliary materials into the surimi, chop and mix evenly, pump the surimi into the hopper of the continuous sausage twisting machine,...
Embodiment 2
[0022] Example 2: A prolactin fish sausage, 14 kg of crucian carp surimi, 0.8 kg of papaya powder, 2.5 kg of August melon, 1.8 kg of potato starch, 0.48 kg of salt, 1.2 kg of corn oil, 0.2 kg of cooking wine, 0.1 kg of monosodium glutamate, Egg white 0.4 kg, green onion juice 0.03 kg, ginger juice 0.03 kg. The preparation method of minced fish and the preparation method of fish sausage are identical with embodiment 1.
Embodiment 3
[0023] Example 3: A prolactin fish sausage, 15 kg of crucian carp surimi, 1 kg of papaya powder, 3 kg of August melon, 2 kg of sweet potato starch, 0.5 kg of salt, 1.3 kg of peanut oil, 0.2 kg of cooking wine, 0.15 kg of monosodium glutamate, egg white 0.5 kg, onion juice 0.04 kg, ginger juice 0.04 kg. The preparation method of minced fish and the preparation method of fish sausage are identical with embodiment 1.
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