| 摘要 |
The present invention is related to a fish ham sausage with chunks of fish meat, subjecting fish to be cured after rough finishing, putting the salted or cured fish meat in shady and cool and ventilated place for air-drying (24) hours, or baking dry and placing them into basket and streaming, removing bones and impurity after cooling, to obtain shapped fish meat. The fish ham sausage is prepared by selecting the shapped fish meat (20-90)%(wt.), and chunks or broken meat of beast or poultry (1-49)%(wt.) as main materials, then prepared by conventional process after adding auxiliary materials. The present product overcomes the shortcomings of uneasy processing and forming in prior art due to thin fish fiber and more water content, it maintains the original flavor of fish in the ham sausage at maximum, comparing the prior fish ham sausage prepared by broken fish meat and twist broken small fish as a material, its smell is more stronger and having better taste. It is fish ham sausage really and truly for either showing good taste or having visible fish meat. |
