The invention belongs to the field of
food processing and relates to a method for
processing fish sausages containing oat and Herba Portulacae. The fish sausages are prepared from, by weight, 55-60 parts of minced fish, 5-7 parts of oat
powder, 6-9 parts of Herba Portulacae, 2-3 parts of Fructus Mori, 3-6 parts of Herba Menthae, 2-4 parts of Herba Perillae, 2-3 parts of Exocarpium Citri Leiocarpae, 2-4 parts of white
sugar, 2-4 parts of non-
muscle protein, 3-4 parts of
potato starch, 1-3 parts of konjac gum, 6-8 parts of
edible oil, 1-2 parts of salt, 2-3 parts of flavorings (including
monosodium glutamate, ginger, mashed garlic, Sichuan pepper
powder,
chili powder, cooking
wine and soybean sauce) and 2-3 parts of sausage casings. The materials are subjected to chopping, mixing, filling, radio-frequency and water coupled heat treatment, cooling and the like to obtain finished products. By addition of oat
powder, Herba Portulacae, Fructus Mori, Herba Menthae, Herba Perillae and Exocarpium Citri Leiocarpae into the fish sausages containing oat and Herba Portulacae, the fish sausages are free of fishy smell and rich in
nutrition, and the products have efficacies of
spleen tonifying,
lung moistening, heat clearing, pathogenic fire purging and
vascular sclerosis preventing. Compared with a traditional two-stage heating technique, the method has advantages of
flavor improvement of the fish sausages, shortening of
curing time and reduction of
energy consumption.