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Stuffed fish roe sausage and processing process thereof

A processing technology and a technology for fish roe, which are applied in the field of Baoxin fish roe sausage and its processing technology, can solve the problem of uneven product quality of surimi products, failure of surimi products to meet edible standards, hindering the healthy development of surimi products, etc. problems, to achieve the effect of rich filling, satisfying health and fast-paced life, and improving the level of craftsmanship

Inactive Publication Date: 2017-01-04
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the different raw materials, processing methods and manufacturers of surimi products, the product quality of surimi products is also uneven. Some surimi products are not up to the edible standard at all during processing, and the pollution is extremely serious, which greatly hinders the healthy development of the surimi products industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: A kind of stuffed fish roe sausage, is made up of pulp skin and stuffing, and described pulp skin comprises the raw material of following parts by weight: AA grade freshwater surimi 50-60 parts, potato starch 3-7 parts, moisture retention 0.1-0.2 parts of medicine, 0.1-0.2 parts of transglutaminase, 1-3 parts of table salt, 20-24 parts of white sugar, 0.4-0.8 parts of monosodium glutamate and 0.002-0.008 parts of ethyl maltol, 1-3 parts of fresh egg white, 1-3 servings of fat meat, 6-7 servings of ice water;

[0028] The filling includes the following raw materials in parts by weight: 8-12 parts of flying fish roe, 3-7 parts of potato starch, 0.1-0.2 parts of transglutaminase, 2-3 parts of table salt, 1-3 parts of white sugar, and 0.4-0 parts of monosodium glutamate. 0.8 parts and 0.005-0.015 parts of ethyl maltol, 1-3 parts of fat meat, 1-3 parts of fresh egg yolk, 0.2-0.4 parts of fresh garlic, 0.2-0.4 parts of carrot, 6-7 parts of ice water.

[0029] A...

Embodiment 2

[0043] Embodiment 2: A kind of stuffed fish roe sausage, is made up of pulp skin and stuffing, and described pulp skin comprises the raw material of following weight part: AA grade freshwater minced fish 50-60 parts, potato starch 3-7 parts, moisture retention 0.1-0.2 parts of medicine, 0.1-0.2 parts of transglutaminase, 1-3 parts of table salt, 20-24 parts of white sugar, 0.4-0.8 parts of monosodium glutamate and 0.002-0.008 parts of ethyl maltol, 1-3 parts of fresh egg white, 1-3 servings of fat meat, 6-7 servings of ice water;

[0044] The filling includes the following raw materials in parts by weight: 8-12 parts of flying fish roe, 3-7 parts of potato starch, 0.1-0.2 parts of transglutaminase, 2-3 parts of table salt, 1-3 parts of white sugar, and 0.4-0 parts of monosodium glutamate. 0.8 parts and 0.005-0.015 parts of ethyl maltol, 1-3 parts of fat meat, 1-3 parts of fresh egg yolk, 0.2-0.4 parts of fresh garlic, 0.2-0.4 parts of carrot, 6-7 parts of ice water.

[0045] ...

Embodiment 3

[0059] Embodiment 3: A kind of stuffed fish roe sausage, is made up of pulp skin and filling material, and described pulp skin comprises the raw material of following weight part: AA grade freshwater surimi 50-60 parts, potato starch 3-7 parts, moisture retention 0.1-0.2 parts of medicine, 0.1-0.2 parts of transglutaminase, 1-3 parts of table salt, 20-24 parts of white sugar, 0.4-0.8 parts of monosodium glutamate and 0.002-0.008 parts of ethyl maltol, 1-3 parts of fresh egg white, 1-3 servings of fat meat, 6-7 servings of ice water;

[0060] The filling includes the following raw materials in parts by weight: 8-12 parts of flying fish roe, 3-7 parts of potato starch, 0.1-0.2 parts of transglutaminase, 2-3 parts of table salt, 1-3 parts of white sugar, and 0.4-0 parts of monosodium glutamate. 0.8 parts and 0.005-0.015 parts of ethyl maltol, 1-3 parts of fat meat, 1-3 parts of fresh egg yolk, 0.2-0.4 parts of fresh garlic, 0.2-0.4 parts of carrot, 6-7 parts of ice water.

[006...

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PUM

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Abstract

The invention discloses a stuffed fish roe sausage. The stuffed fish roe sausage is prepared from a pulp wrapper and stuffing, and is characterized in that the pulp wrapper is prepared from the following raw materials in parts by weight: 50 to 60 parts of grade AA freshwater fish millet, 3 to 7 parts of potato starch, 0.1 to 0.2 part of a moisture retention agent, 0.1 to 0.2 part of glutamine transaminase, 1 to 3 parts of table salt, 20 to 24 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.002 to 0.008 part of ethyl maltol, 1 to 3 parts of fresh egg white, 1 to 3 parts of fat meat and 6 to 7 parts of ice water; the stuffing is prepared from the following raw materials in parts by weight: 8 to 12 parts of flying fish roe, 3 to 7 parts of potato starch, 0.1 to 0.2 part of glutamine transaminase, 2 to 3 parts of table salt, 1 to 3 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.005 to 0.015 part of ethyl maltol, 1 to 3 parts of fat meat, 1 to 3 parts of fresh yolk, 0.2 to 0.4 part of fresh garlic, 0.2 to 0.4 part of carrot and 6 to 7 parts of the ice water. The stuffed fish roe sausage provided by the invention has the characteristics of having low fat, much protein, high nutrients and delicious taste, being pure natural and being easy to absorb and the like, caters for living habits and taste requirements of modern people and meets healthy and rapid-pace life of modern people.

Description

technical field [0001] The invention relates to a sausage product and its processing technology, in particular to a heart-wrapped fish roe sausage and its processing technology. Background technique [0002] Surimi products are a kind of deep-processed food with high protein, low fat, reasonable nutritional structure, safe and healthy, which is made from various seawater fish surimi or freshwater fish surimi through a series of processing. In today's increasingly accelerated society, the emergence of surimi products meets the dietary needs of different consumers. [0003] However, due to the different raw materials, processing methods and manufacturers of surimi products, the product quality of surimi products is also uneven. Some surimi products do not meet the edible standard at all during processing, and the pollution is extremely serious, which greatly hinders the healthy development of the surimi products industry. Contents of the invention [0004] The technical pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23P20/25A23L17/30A23L15/00
Inventor 兰玉家王淑娟林金玉
Owner SHANDONG JIASHIBO FOOD
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