| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to meat industry, i.e. to a method for production of mince sausage products, in particular, delicatessen cooked fish sausage. The method envisages preparation of fish raw material, the fish raw material salting, milling and mixing in a cutter with salt, sodium nitrite, a protein-fat emulsion, phosphates, a structure forming component, a spice mixture consisting of ground black pepper, ground white pepper, nutmeg and cardamom, fermented rice with subsequent formation of the ready mince into casing with subsequent thermal treatment and settling. In the process of mixing the ingredients in the cutter one additionally introduces preliminarily milled leaves of laminaria seaweed into the composition. The structure forming component is represented by low-fat trimmed pork. The protein-fat emulsion is represented by a mixture prepared based on "Lactobel ED" bifidogenic concentrate of dairy protein-carbohydrate raw material, vegetable oil, in particular, olive, sunflower, flax, rape oil and water. One has selected a quantitative ratio of the ingredients. ^ EFFECT: method allows to enhance biological value of the ready product, produce a product enriched with microelements, significantly improve physicochemical, medicobiological and organoleptic indices and quality indices as well as extend the range of products manufactured. ^ 1 tbl, 3 ex |
