Dietary fiber and fish sausage and production method thereof
A technology of dietary fiber and fish sausage, applied in food preparation, food science, application, etc., can solve the problems of not preventing constipation and intestinal diseases, single taste and flavor functions, etc.
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Embodiment 1
[0020] Embodiment 1, during preparation, get yellow croaker flesh 100kg, 6kg dietary fiber, and described dietary fiber is bean dietary fiber. Put 2.6kg of salt into a chopping machine, chop and mix into surimi, then add 2.5kg of soybean protein, 4kg of white sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.3kg of carrageenan, and spices 0.006kg, 20kg of ice water and continue chopping and mixing for several minutes. During the chopping process, the temperature is required not to be higher than 10°C. After chopping, the filling is required to be uniform and viscous. Filling, heat processing, cooling packaging, secondary sterilization, gold pass Probing, the finished product is about 123.4kg
[0021] In this example, the weight percentage of dietary fiber is about 4.8%, the weight percentage of fish meat is about 81.0%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.
Embodiment 2
[0022] Embodiment 2, during preparation, get 100kg salmon meat, 5kg dietary fiber, described dietary fiber is seaweed dietary fiber, 2.55kg of salt, put into chopping machine, chop and mix into surimi, then add soybean protein 2.5kg, white 4kg of sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.5kg of carboxymethyl cellulose, 0.006kg of spices, 20kg of ice water and continue chopping for several minutes. During the chopping process, the temperature should not be higher than 10 ℃, after chopping and mixing, the filling is required to be uniform and viscous, filled, thermally processed, cooled and packaged, secondary sterilization, metal detection, and about 121kg of finished product is obtained.
[0023] In this example, the weight percentage of dietary fiber is about 4.13%, the weight percentage of fish meat is about 82.6%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.
Embodiment 3
[0024] Embodiment 3, during preparation, get mackerel meat 100kg, 5.8kg seaweed dietary fiber, 2.4kg of salt, put into chopping machine, chop and mix into surimi, then add starch 2.6kg, white granulated sugar 4.1kg, monosodium glutamate 0.28kg, 0.8kg of compound phosphate, 0.2kg of umami, 0.4kg of carrageenan, 0.006kg of spices, 21kg of ice water and continue chopping and mixing for several minutes. During the chopping process, the temperature should not be higher than 10°C. Viscous, filling, thermal processing, cooling packaging, secondary sterilization, metal detection, the finished product is about 123.5kg.
[0025] In this example, the weight percentage of dietary fiber is about 4.7%, the weight percentage of fish meat is about 81.0%, the weight percentage of seasoning auxiliary material is about 8.8%, and the rest is water.
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