High-protein fish cooked rice sausage
A high-protein, fish-meat technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of insufficient elasticity and brittleness, single nutrient composition, unable to meet the requirements of taste and nutrition, etc., and achieve convenient material selection and simple processing. Effect
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Embodiment 1
[0028] The proportion of each component of fish skin is 51.62% golden thread surimi, 14.077% pork, 1.17% salt, 0.36% phosphate, 3.05% white sugar, 2.82% egg white, 0.94% soybean protein isolate, 1.88% modified starch, essence 0.81%, potato starch 2.82%, rice wine 0.28%, carrageenan 0.56%, spices 0.543%, sodium glutamate 0.3%, and ice water 18.77%; the proportion of filling ingredients: long-grain fragrant rice 32.14%, glutinous rice 3.57% , lard 5.71%, essence 7.14%, shallot 1.43%, carrot 7.14%, green bean 7.14%, corn kernel 7.14%, water 30%.
[0029] To make the fish skin:
[0030] 1. Add 4000g of surimi and 90g of salt into the chopping machine and chop at high speed for 2 minutes;
[0031] 2. Add 280g of phosphate and chop and mix at high speed for 2 minutes with a chopping machine;
[0032] 3. Add 1455g of ice water, 63g of essence, 236g of white granulated sugar, and 218g of egg white, and chop and mix at high speed for 3 minutes;
[0033] 4. Add 73g of soybean protein...
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