| 摘要 |
Food prod. and in particular a fish prod is prepd. by; 50-65 pts.wt. cleaned, bone, scale, skin free fish being converted to paste and deep frozen. To this 30-40 pts.wt. ground bacon is added with 1-2 spices, 0.005-0.15 pts.wt. sugar, 0.25-0.35 pts.wt. sucrose, and 0.05-0.15 pts.wt. lactic acid producing bacterial soln. - This still frozen mixt is filled into sausage skins. The prod is induced at 23-25 deg.C and smoked simultaneously when the prod. reaches a pH value of 5.3 maturing is continued at 13-15 deg.C. until suitable consistency is reached. |
