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Puffer fish sausage and preparation method thereof

A technology for puffer fish meat and sausage, which is applied in the directions of food ingredients as antioxidants, functions of food ingredients, food ingredients containing natural extracts, etc., to achieve the effects of good antioxidant effect, easy portability and excellent gel strength

Inactive Publication Date: 2018-04-17
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the active ingredients in the onion extract and the extraction process of onion essential oil are still in the laboratory stage, and it still needs many technical means and exploration processes to use it in food processing and play a role in antisepsis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Prepare puffer fish sausage

[0034] Step 1. Raw material pretreatment

[0035] The artificially cultured puffer pufferfish was used as the source of fish meat, and it was transported to the laboratory in an ice bath. According to the aquatic industry standard SC / T 3033-2016 of the People's Republic of China, it underwent eyeball removal, laparotomy, gill removal, viscera removal, skinning, rinsing, etc. Process, obtain the back muscles of puffer fish, rinse them with water, drain them, put them into food-grade aluminum foil bags, vacuum seal them, and put them in a -20°C refrigerator for later use;

[0036] Step 2. Rinse

[0037] Take the fish meat out of the refrigerator, thaw it with running water, and rinse it with water at a temperature of 5-8°C and 5 times that of the fish meat for 8 minutes. Drain the water after rinsing, weigh 200g of the muscle after rinsing, and set aside.

[0038] Step 3: Grinding and pounding the meat

[0039](1) Put the weighed fish mea...

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Abstract

The invention relates to the field of foods, in particular to a puffer fish sausage and a preparation method thereof. A main material of the puffer fish sausage is a mixture of puffer fish mince and lean pork in a weight ratio of 68-72:28-32, and an auxiliary material of the puffer fish sausage is a mixture of sweet corns, carrots, onion extract liquid, potato starch and seasonings. A preparationmethod of the onion extract liquid includes: peeling onions, cleaning, dicing, mixing with phosphate solution with pH equal to 7.0 according to a mass / volume ratio of 1:1, homogenizing, standing for 3h at 22-30 DEG C, performing 10000rpm centrifuging for 15min at 4 DEG C, taking supernatant, heating to 100 DEG C, and keeping 45min. The puffer fish sausage is rich in nutrition and free of any foodadditives while the natural onion extract liquid is adopted, and the puffer fish sausage has a great anti-oxidation efficacy and accords with the green and healthy diet trend.

Description

technical field [0001] The invention relates to the field of food, in particular to puffer fish meat sausage and a preparation method thereof. Background technique [0002] River puffer fish is also known as Ba fish, gas drum fish, etc., and it is called "three delicacies of the Yangtze River" together with shad and saury. Breeding pufferfish is widely welcomed by consumers at home and abroad, and has broad market prospects and economic value. In September 2016, my country promulgated a new policy on the purchase and sale of fugu products, and fixed-point lifting of the ban on the production and sales of red-finned pufferfish and pufferfish obscurus. The pufferfish industry will surely usher in a new round of development. [0003] Puffer fish is delicious, and it is known as "eat puffer fish desperately" and "eat puffer fish, a hundred flavors are not fresh". With the rapid development of the cultured puffer fish industry, the food safety of farmed puffer fish is getting h...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/60A23L19/00A23L29/30A23L33/105A23L27/10A23L27/00A23L33/00
CPCA23L13/65A23L17/70A23L19/03A23L27/00A23L27/10A23L29/30A23L33/00A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/21A23V2250/5118
Inventor 王文利张宁龙刘源王锡昌张丹妮
Owner SHANGHAI OCEAN UNIV
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