Henry steudnera tuber fish meat sausages and making method thereof

Abstract

The invention relates to henry steudnera tuber fish meat sausages and a making method thereof. The making method comprises the following steps of pulverizing henry steudnera tuber coarse powder through an air-flow ultrafine pulverizer so as to obtain henry steudnera tuber ultrafine whole powder; pretreating fresh and living fish, and collecting meat so as to obtain fish meat; rinsing the fish meatwith neutral electrolyzed water, and then performing dehydration; treating the dehydrated fish meat through a high-density carbon dioxide technique, and then mincing the treated fish meat into fish meat granules; separately chopping the fish meat granules for 3-5min, adding table salt, monosodium glutamate, pepper powder, vinegar, cooking wine, disodium 5'-ribonucleotide and the henry steudnera tuber ultrafine whole powder, and continuing performing chopping for 5-8min so as to obtain minced fish meat; and loading the minced fish meat into protein sausage casings, then sequentially performingradio frequency treatment and resistance heating, then performing cooling, and performing packaging so as to obtain target products, wherein the dosage of the table salt is 1-1.5% of the mass of thefish meat granules. The henry steudnera tuber fish meat sausages made by the making method disclosed by the invention are low in salt content, good in gel coagulation intensity, soft, fine and smoothand excellent in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a taro fish sausage and a preparation method thereof. Background technique [0002] Fish sausage is made of surimi as the main raw material, with salt, starch, spices, etc. as auxiliary materials, mixed and chopped, filled into the casing, and processed through sealing, sterilization, cooking and other operating units. As a new type of surimi product, fish sausage is deeply loved by consumers due to its unique flavor and taste, especially in hot pot. In the production process of fish sausage, the gel strength is an important index, which determines the quality of fish sausage. During the gelation process of surimi products, endogenous proteases will cause gel degradation, resulting in the gradual collapse of the formed gel structure, which is not conducive to the stability of the product. [0003] In the process of making fish sausage, 2-3% of the mass of fish meat is o...

AI Technical Summary

Problems solved by technology

[0004] However, simply reducing the salt will lead to a decline in the shelf life and quality of fish sausages, affecting the taste and flavor

At the same time, umami taste is the main feature of surimi products, but in the process of processing and preservation, umami substances are easily degraded, affecting the flavor, and the addition of exogenous umami substances is restricted by endogenous enzymes

[0005] As an improvement, auxiliary materials such as starch are often added in the prior art. Although the gel strength of the product has been improved to a certain extent, the improvement effect is not good, and the gel strength during high salt still cannot be reached, and it will also cause product caking and rough texture

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