Preparation method of fish meat sausages delicious in flavor, good in gel coagulation properties and high in elasticity

Abstract

The invention discloses a preparation method of fish meat sausages delicious in flavor, good in gel coagulation properties and high in elasticity. The preparation method comprises the following steps of weighing the following raw material components of surimi, pig fat meat, water, table salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder, five spice powder, sodium nitrite, chicken meat essence, a fishbone extract, a licorice root extract, tea polyphenols and pig blood protein powder; mixing the surimi with the pig fat meat so as to obtain mixed meat paste; adding water, performing low-speed chopping, then adding the ginger powder, the garlic powder, the five spice powder and the nitrite, and performing high-speeding chopping so as to obtain emulsified meat paste; adding the fishbone extract and the pig blood protein powder to the emulsified meat paste, performing a stirring reaction, and then performing standing treatment so as to obtain reaction meat paste; and mixing the reaction meat paste with the table salt, the monosodium glutamate, the white granulated sugar, the chicken meat essence, the licorice root extract and the tea polyphenols to obtain seasoning meat paste, using small intestines or duodenum of animals as sausage casings, using the seasoning meat paste as fillings, and performing filling so as to obtain the fish meat sausages. The fish meat sausages prepared by the preparation method disclosed by the invention have the characteristics of being good in elasticity, good in chewiness, safe and reliable, free from health hidden danger and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of flavored meat products, and in particular relates to a method for preparing fish sausage with delicious flavor, good gel performance and high elasticity. Background technique [0002] Fish is a kind of aquatic animal. The main edible freshwater fish include carp, grass carp, crucian carp, etc. Edible seawater fish include yellow croaker, hairtail, flat fish, etc. The meat of fish is delicate and delicious, rich in nutrition. It is some microorganisms, minerals, Good source of amino acid nutrients. Fish belongs to the lean meat type, and the fat content per 100g of fish is less than 2g, which is less fat and healthier. Not only that, fish is also an important source of protein. Fish contains a variety of amino acids, which can supplement the amino acid content necessary for the human body. It contains a variety of polyunsaturated fatty acids, which can effectively prevent the increase of human blood visco...

AI Technical Summary

Problems solved by technology

And the fish meat has loose tissue, and the fish meat does not have good gel performance. If it is difficult to make fish meat sausage without adding other additives, even if it is made into fish meat sausage, its mouthfeel is not good. It has elasticity. In order to solve the above-mentioned problem, the existing fish sausages are mostly added with various glues to make the overall viscoelastic taste better. However, excessive consumption of these glues will bring a series of health risks. have certain deficiencies