| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to the food industry, mainly sun-dried fish sausages production. Codfish, salmon and carp fillet (irregular pieces or cuts of fish) is minced to obtain fish stuffing. Then mixtures of flavours and starting coltures are introduced to fish stuffing, i.e. anisomin BE (item 10368), "sea salt" (item 60008) or vaccum nitritious salt, complex food supplement Bactostop Universal (item 24227) of GewurzMuhle Nesse company, they are mixed to homogenious formation, formed in cover by standard stuffing injection, put in cooling chamber, where the sausages are hanged on rails or hook or put on grill for maturation during 48-72 hours at temperature from +1 to +10C and air relative humidity not exceeding 75%. Then they are dried at the temperature from 23 to 26C during 48-120 hours under normal conditions or in the chamber for drying till product obtains moisture from 30 to 45%. ^ EFFECT: obtaining of best quality sausage with high consumer properties, safe for consumers, with extended storage life and broadening the choice of sun-dried formed fish products that are untraditional for domestic producer. ^ 4 cl, 1 tbl, 4 ex |
