| 摘要 |
The invention relates to a food product similar to anchovy and to the production method thereof. The inventive product comprises the following components: 23 wt.- % surimi-base, 35 wt.- % minced anchovies, 20 % wt.- % water, 2.95 wt.- % colouring agents, 1 wt.- % protein concentrate, 8.75 wt.- % vegetable fibre, 3 wt.- % cassava starch, 2 wt.- % powdered egg white, 1.5 wt.- % salt, 0.8 wt.- % gelling/texturing agent, and 2 wt.- % potato flour. According to the production method, the surimi-base and the other components, with the exception of the salt and the gelling/texturing agent, are introduced into a cutting/mixing machine. The inventive method begins with a slow cutting and mixing phase and another fast cutting and mixing phase, until the temperature of the product reaches 0 DEG C, at which point the salt and the gelling/texturing agent are added. The aforementioned fast phase is continued until an emulsion is obtained at a finish temperature of less than 5 DEG C. Subsequently, the product is conveyed to a casting machine which is provided with a cooling phase, where the fillet (1) is moulded at a temperature of between -3 DEG C and -7 DEG C. The fillet is next subjected to a pre-cooking/gelling treatment and, finally, packaged and sterilised. |
