Preparation method for corn-fish flesh sausage

Abstract

The invention discloses a preparation method for a corn-fish flesh sausage. The preparation method comprises the following steps: step 1, selection and treatment of raw materials; step 2, rinsing: a step of carrying out rinsing with clear water twice for 10 min, wherein the clear water has a temperature of 3 to 8 DEG C and a pH value of 6.5 and a rinsing water volume is 6 times; step 3, mincing and kneading of fish flesh, wherein the temperature of the fish flesh is maintained to be less than 8 DEG C during mincing, and kneading comprises air kneading, salt kneading and flavoring kneading; step 4, blending: a step of adding sweet niblet into the kneaded fish flesh and carrying out uniform mixing under stirring, wherein the addition amount of the sweet niblet is 8%; step 5, casing filling: a step of filling a casing with a mixture obtained in the previous step, wherein the filled mixture should be appropriately loose; and step 6, steaming and cooking: a step of heating the obtained fish flesh sausage for 20 min with the gelating temperature of the fish flesh sausage controlled to be in a temperature range of 35 to 55 DEG C and then carrying out second-stage heating in boiling water for 30 min. The corn-fish flesh sausage provided by the invention has excellent characteristics of gel strength, hardness, chewiness and the like and good taste, and can substantially increase the added value of high-yield low-value freshwater trash fish and sweet corn.

Description

technical field [0001] The invention relates to the technical field of deep processing of fish products, in particular to a preparation method of corn and fish meat sausage. Background technique [0002] Bighead carp is similar to silver carp in shape and flat on the side. It is a kind of freshwater fish. The head is large and broad, and the head length is about 1 / 3 of the body length. The mouth is also wide and slightly upturned. The eye position is low, the gill opening is large, and the operculum is well developed. The scales are thin and dense, the back is black, and the side of the body is dark brown with black or yellow spots. Belly gray. The fins are light gray. There is a horny ventral rib from the base of the pelvic fin to the anus. The pectoral fin is longer, with its trailing edge extending beyond the base of the pelvic fin. Bighead carp are docile in nature, do not like to jump, and live in the middle layer of the water body. Filter-feeding, mainly eat zo...

AI Technical Summary

Problems solved by technology

[0003] Bighead carp can be regarded as a special low-value freshwater fish. This is because: ① bighead carp has a large output and low price; ② bighead carp has a large head, which creates the impression that there are few edible parts; ③ bighead carp meat The taste is not as good as other high-value fish, but it gives people a general feeling of meat quality; ④ Bighead carp has an inherent earthy smell, and the presence of fishy smell often scares off many consumers; The special hobby of fish body and fish tail caused the price of fish body and tail to drop sharply

Images