Compound lactobacillus-fermented fish sausage product and production method thereof
A technology for compounding lactic acid bacteria and fish sausage, applied in the direction of food science, can solve the problems of low gel strength and easy gel deterioration, and achieve the effects of unique taste, increased value and rich flavor
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Embodiment 1
[0021] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 4%, modified starch 8%, curdlan gum 0.5%, emulsified pigskin 3%, compound phosphate 0.1%, seasoning 5%, red 0.1% rice flour and 0.2% compound lactic acid bacteria.
Embodiment 2
[0023] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 6%, modified starch 10%, curdlan gum 1%, emulsified pigskin 5%, compound phosphate 0.15%, seasoning 7.5%, red 0.3% rice flour and 1% compound lactic acid bacteria.
Embodiment 3
[0025] A compound lactic acid bacteria fermented fish sausage product, including raw materials and auxiliary materials, the raw material is surimi, and the auxiliary materials include soybean protein isolate, modified starch, curdlan, emulsified pigskin, compound phosphate, seasoning, red yeast rice Rice flour and compound lactic acid bacteria, the mass percentages of the auxiliary materials in the raw materials are soybean protein isolate 8%, modified starch 12%, curdlan gum 2%, emulsified pigskin 7%, compound phosphate 0.2%, seasoning 10%, red 0.5% rice flour and 1.2% compound lactic acid bacteria.
[0026] As a preferred mode of Embodiment 1-3, the seasoning is 4% salt and 3.5% white sugar, accounting for the mass percentage of raw materials.
[0027] As a preferred mode of Examples 1-3, the compound lactic acid bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus.
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