High-protein fish cooked rice sausage

Abstract

The invention relates to the technical field of fish sausage production, in particular to a high-protein fish cooked rice sausage. The high-protein fish cooked rice sausage comprises fish skin and stuffing; the fish skin is prepared from the following components of 45 to 55 percent of minced nemipterus virgatus, 10 to 20 percent of pork, 0.5 to 1.5 percent of table salt, 0.01 to 0.05 percent of phosphate, 1 to 6 percent of white granulated sugar, 1 to 4 percent of egg white, 0.5 to 1.5 percent of soybean protein isolate, 1 to 2 percent of modified starch, 0.5 to 1.2 percent of essence, 2 to 4 percent of potato starch, 0.1 to 0.4 percent of yellow wine, 0.4 to 0.6 percent of carrageenan, 0.4 to 0.6 percent of spice, 0.1 to 0.5 percent of sodium glutamate and 15 to 25 percent of ice water; and the stuffing comprises the following components of 25-35 percent of long-grain fragrant rice, 1-5 percent of glutinous rice, 2-8 percent of lard oil, 5-10 percent of essence, 0.5-2 percent of spring onions, 15-25 percent of vegetables and 20-40 percent of water. The high-protein fish cooked rice sausage has the advantages of convenient material selection and simple processing, and the product is helpful for human body to absorb various required nutrients, and is delicious and healthy.

Description

technical field [0001] The invention relates to the technical field of fish sausage production, in particular to a high-protein fish sausage cooked with rice. Background technique [0002] Traditional fish sausage tastes rough, lacks elasticity and brittleness, and has a single nutritional component, which cannot meet the current consumers' requirements for taste and nutrition. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a high-protein fish and rice sausage, which is convenient in material selection and simple in processing, and the product is helpful for the human body to absorb various required nutrients, and is delicious and healthy. [0004] In order to solve the above technical problems, the present invention adopts the following technical solutions: [0005] A high-protein fish sausage cooked with rice, comprising fish skin and stuffing, wherein the fish skin comprises the following components: 45-55% ...

AI Technical Summary

Problems solved by technology

[0002] Traditional fish sausage tastes rough, lacks elasticity and brittleness, and has a single nutritional component, which cannot meet the taste and nutrition requirements of current consumers

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