Processing technique for silver carp meat sausages
A processing technology, the technology of silver carp meat, applied in the field of processing technology of silver carp meat sausage, can solve the problems of unstable properties, single sausage varieties, etc., and achieve the effects of simple and easy production technology, light green tea fragrance, and delayed storage time
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[0020] In order to make the technical means, creative features, objectives and effects of the present invention easy to understand, the present invention will be further explained below in conjunction with specific embodiments.
[0021] A processing technology of silver carp sausage, and its specific steps are:
[0022] (1) Pretreatment of raw materials
[0023] After cleaning the silver carp, head, scale, and viscera are processed, and dried for later use;
[0024] (2) Ground meat
[0025] Put the washed and dried silver carp into the twin-screw extruder, the feed rate is 13kg / h, the temperature of the twin-screw extruder is 9℃, and the screw speed is 410r / min;
[0026] (3) Mixing
[0027] Add clams, surimi and pork to the minced meat. The addition of clams is 13%, the addition of surimi is 11%, the addition of pork is 21%, the pork fat-to-lean ratio is 4:1, and green tea is added. The addition amount of powder and green tea powder is 3%. After mixing, add compound phosphate, ...
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