Fish egg based sausage comprises incorporation in nutrient gut for cooking, of e.g. codfish and hake eggs with salt

摘要

The fish egg based sausage consists of cleaning of codfish and e.g. hake eggs and skin and natural waste materials, for incorporation in artificial nutrient gut with 30-60 minutes' cooking. The cooking temperature is 90-115 degrees C and the mixture also includes 10-20 g of salt per kg of eggs. EMBODIMENT - Monosodium glutamate (0.5-1.5 g per kg) is also an option.