| 摘要 |
Disclosed are a sandwiched fish meat sausage and a processing method therefor. The present invention is acquired by processing a reasonable mix of curdlan gum, fish meat, chicken meat, and beef. A product having the curdlan gum added has an increased tenderness in taste compared with products without the additive, while the water retention property and the stability of the product are enhanced, thus greatly increasing product yield. This facilitates market demand and modern nutritional needs, satisfies needs of various consumer groups and consumption channels, and particularly provides female consumers with effects of fitness and weight loss. The present invention is delicious in flavor and delightful in taste, is rich in nutrients such as vitamins A, D, B2, B12, and PP, and is easy to digest and absorb. |
