High-solubility calcium fish and mutton fermented sausage and preparation method thereof

Abstract

The invention discloses high-solubility calcium fish and mutton fermented sausage and a preparation method thereof. The preparation method comprises the following steps of preparing meat cubes from fish and mutton; preparing bone paste from fish bones from which fish flesh is removed, carrying out sterilization, and adding a leavening agent for fermentation; mixing the fish cubes and mutton cubes, adding edible salt and the like to pickle the cubes, adding auxiliaries and the fermented fish bone paste, uniformly stirring the mixture, preparing the sausage through stuffing, and carrying out fermenting and ripening; and drying the prepared primary finished sausage product at a normal temperature or baking the prepared primary finished sausage product to prepare dried sausage. According to the preparation method, the fish bone paste, fish and mutton are mixed and fermented, so that the nutritional value can be greatly improved while the excellent taste is kept; the sausage is especially high in content of active calcium; meanwhile, the smell of fish and mutton can be eliminated, and new flavored substances can be generated, so that the fermented sausage has a rich and unique flavor, a delicious taste, a mild tart flavor and an attractive smell; and the content of active calcium can reach 1500-6000mg / Kg, so that the fermented sausage has an effect of increasing the calcium content of a human body if being consumed for a long time. Moreover, the fermented sausage is suitable for large-scale production and long-time preservation.

Description

technical field [0001] The invention relates to a preparation method of a fermented sausage, in particular to a highly soluble calcium fish and mutton fermented sausage and a preparation method thereof, 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 our country is very small, less than 30% of the total. In addition, my country's fish processing is usually dominated by export primary processing products such as fish fillets, and the technical level of the deep processing industry is low, and it is difficult to open up the domestic market. At the same time, mutton is a traditional food and medicine dual-purpose meat in my country, which has been favored since ancient times. As a large amount of foreign mutton will enter the Chinese market, it will have a huge impact on domestic breeding and processing enterprises ...

AI Technical Summary

Problems solved by technology

For example, Zhou Yajun et al. have proposed the development and research of fish, mutton, and pork compound sausages ("the development and research of fish, mutton, and pork compound sausages", "Food and Machinery", May, 2003), but these foods are not as good as other sausages on the market. There is no significant difference in taste, flavor, etc., and it is difficult to store for a long time unless a high content of preservatives is added, and if it is stored for a long time, its taste, flavor, etc. will be significantly deteriorated