发明名称 |
METHOD FOR PRODUCING FISH SALAMI |
摘要 |
Food prod. and in particular a fish prod is prepd. by; 50-65 pts.wt. cleaned, bone, scale, skin free fish being converted to paste and deep frozen. To this 30-40 pts.wt. ground bacon is added with 1-2 spices, 0.005-0.15 pts.wt. sugar, 0.25-0.35 pts.wt. sucrose, and 0.05-0.15 pts.wt. lactic acid producing bacterial soln. - This still frozen mixt is filled into sausage skins. The prod is induced at 23-25 deg.C and smoked simultaneously when the prod. reaches a pH value of 5.3 maturing is continued at 13-15 deg.C. until suitable consistency is reached. |
申请公布号 |
HU206448(B) |
申请公布日期 |
1992.11.30 |
申请号 |
HU19900007675 |
申请日期 |
1990.11.28 |
申请人 |
HOLDINVEST KERESKEDELMI ES SZOLGALTATO KFT.,HU;ORSZAGOS HUSIPARI KUTATOINTEZET,HU |
发明人 |
PETERFY,MIKLOS,HU;BUCSKO,MIHALY,HU |
分类号 |
A23B4/00;A23L17/00 |
主分类号 |
A23B4/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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