TH11885C3 - Fish sausage - Google Patents

Abstract

DC60 (05/06/58) fish filter cartridge according to this invention. Contains the following ingredients: Surimi fish fillet, potato starch, soy protein, modified tapioca starch, soy fiber, salt, sugar, garlic powder, palm oil, liquid chicken eggs, sodium trypolphosphate ( Disodium 5'-ribonucleotides), Keramine HD, Lycopene Color, Caramel Color, Flavoring and Ice Editing. Invention Compendium 5/6/2015 Fish filter according to this invention. Contains the following ingredients: SURIMI, potato starch, soy protein, modified tapioca starch, soy fiber (SOY FIBER), salt, sugar, garlic powder, palm oil, liquid egg, trypolyte sodium. Phosphate (DISODIUM 5'-RIBONUCLEOTIDES), KERAMINE HD, Lycopene, Caramel Color, Flavoring and Ice ----------------------- -------------------------------------------------- -------------------------------------------------- ------------------- Fish filter according to this invention Contains the following ingredients: Surimi fish fillet, potato starch, soy protein, modified tapioca starch, soy fiber noodle (Soy Fiber), salt, sugar, garlic powder, palm juice, liquid chicken eggs, sodium trypolphosphate. (Disodium 5'-ribonucleotides), Keramine HD, lycopene color, caramel color, flavoring agent and ice.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Amendment 08/09/2015 1. Fish sausage according to this invention contains 46.41% surimi fish meat by weight, 3.00% potato starch by 0.50 soy protein weight. % By weight, modified tapioca starch 5.00% by weight, Soy Fiber 0.03% by weight, Salt 1.70% by weight, Sugar 1.05% by weight, Garlic powder 0.30% by weight, Palm oil 15.32% by weight, Liquid eggs 0.10% by weight. Sodium trypolyphosphate 0.20% wt, Disodium 5, - ribonucleotide 0.03% wt (Disodium 5 \ 'ribonucleotides), Keramine Powder HD 0.30% wt. Color. Lycopene 0.02% by weight, caramel color 0.04% by weight, flavoring 0.07% by weight, ice 25.93% by weight. 2. Fish sausage manufacturing process. The procedure is as follows: A surimi is thawed at a temperature of -1 to -5 ํ C, and then chopped all the surimi. Into small pieces, put Surimi fillet into a chopper. Add salt and sodium tryphosphate to it. Surimi fish fillet at the same time Then add 1/2 ice. Of the total amount of ice and chop and mix well until the fish is sticky. Using a moderate blade speed Chopped for 1-2 minutes add soy protein, soy fiber, sugar. , Garlic powder, liquid egg, disodium 5, - Disodium 5 \ 'ribonucleotides), keramene, HHD and flavoring additives in fish meat. And chop and mix well. Using medium blade speed, add potato starch, tapioca starch after modification. And all the remaining ice into the fish fillet Chop and mix well. Using a high blade speed ฅ Gradually add palm oil to the fish. Chop and mix well until the fish is smooth and sticky. Add lycopene and caramel color using a high blade speed. To get the chopping temperature at 17-20c ํ. Then add flavoring additives. And chop using low blade speed. Kill the minced fish fillet and put it into the sausage stuffer (Stuffer) and then compress the fish fillets. Collagen Casing (Collagen Casing No.21 (P & B Food Supply) FINE-C by expecting to compress the fish meat and not mix it. Too tight or too little Because if it is packed too, it will cause the filling to break easily, or if the fish is compressed too little, it will cause air bubbles Then expel the air From mixed fish meat, the sausage press must be adjusted in relation to the person holding the sausage Mixed fish fillets By starting, apply medium pressure and release the meat from the Tying the finished fish sausage in a twisted way (TWIST), tied to a length of 9-10 cm, which in 1 minute will tie approximately 8-10 pieces depending on the speed. Each bundle of sausages weighs 29-30 g. The tied fish sausages are hung on a metal rod. Then put into the oven Be careful not to give the sausage Hanging down to touch the cabinet floor Then bake sausages in slowdry program at 65 ํ C for 10 minutes, bake in fastdry program at 68 ํ C for 30 minutes, then steam ( steam) at a temperature of 78-82 ํ C, which is controlled to cover the temperature The center of the sausage is not lower than 75 ํ C (core temp> 75 ํ C) and bake using the shoeer program for another 5 minutes, which can be selected from the incubator. Total baking time is 1 hour and 30 minutes. F Remove the sausages from the oven. And frozen at -18 ํ c, which is the specific temperature used Preserves seasoned minced fish Or Surimi fish meat in order to prolong the shelf life of sausages -------------------------------------------------- -------------------------------------------------- --------------------------------------- Correction 5/6/2015 1. Fish sausage according This invention contains 46.41% surimi fish meat by weight, potato starch 3.00% by weight, soy protein 0.50% by weight, modified cassava starch 5.00% by weight, soy fiber dietary fiber 0.03% by weight, salt 1.70% by sugar. 1.05% by weight, garlic powder 0.30% by weight, palm oil 15.32% by weight, liquid eggs 0.10% by weight, sodium trypolyphosphate 0.20% by weight, Disodium 5, - ribonucleotide 0.03% by weight (Disodium 5 \ 'ribonucleotides) Keramine HD powder 0.30% by weight, lycopene 0.02% by weight, caramel color 0.04% by weight, flavoring agent 0.07% by ice, 25.93% by weight. 2. Fish sausage production process. The steps are as follows: 2.1 The surimi is dissolved at a temperature of -1 to -5 ํ C. Then all the surimi meat is chopped. Into small pieces. 2.2 Put Surimi fillet into the chopper and mix. Add salt and sodium tryphosphate to it. Surimi fish fillet at the same time Then add 1/2 ice. Of the total amount of ice and chop and mix well until the fish is sticky. Using a moderate blade speed Chopped for 1-2 minutes 2.3 Add soy protein, soy fiber, sugar. , Garlic powder, liquid egg, disodium 5, - disodium 5 \ 'ribonucleotides and flavoring additives are added to the fish meat and minced to mix well. Using a medium blade speed. 2.4 Add potato starch, tapioca starch after modified. And all the remaining ice into the fish fillet Chop and mix well. Using a high blade speed 2.5, gradually add palm oil to the fish fillets. Chop together until the fish is smooth and sticky, add lycopene and caramel color. By using a high blade speed To get the chopping temperature at 17-20c ํ. Then add flavoring additives. And chop using low blade speed. 2.6 Take the minced fish meat and put it into a sausage stuffer (Stuffer) and mix fish fillets with Collagen Casing No.21 (P & B Food Supply) FINE-C. Compress the fish meat and not mix. Too tight or too little Because if packed too, it will cause the filling to break easily Or if fish fillets The mixture is too little will cause air bubbles. Then expel air from the mixed fish, the pressure of the sausage press must be adjusted in relation to the person holding the mixed fish sausage from the press, starting with medium pressure and slowly releasing the meat. The finished fish were tied in a TWIST with a length of 9-10 centimeters per piece, which in 1 minute would tie approximately 8-10 pieces depending on the speed. Each piece of sausage tied will weigh 29-30 grams. 2.8 Hang the tied fish sausage on a steel rod. Then put into the oven Be careful not to give the sausage Hanging down to touch the cabinet floor Then bake sausages in slowdry program at 65 ํ C for 10 minutes, bake in fastdry program at 68 ํ C for 30 minutes, then steam ( steam) at a temperature of 78-82 ํ C, which is controlled to cover the temperature The center of the sausage is not lower than 75 ํ C (core temp> 75 ํ C) and bake using the shoeer program for another 5 minutes, which can be selected from the incubator. Total baking time is about 1 hour and 30 minutes. 2.9 Remove the sausages from the oven. And frozen at -18 ํ c, which is the specific temperature used Preserves seasoned minced fish Or Surimi fish meat in order to prolong the shelf life of sausages -------------------------------------------------- -------------------------------------------------- --------------------------------------- 1. The crab sticks cupcakes contain Surimi fish meat 46.41% by weight, potato starch 3.00% by weight, soy protein 0.50% by weight, modified tapioca starch 5.00% by weight, Soy Fiber dietary fiber 0.03% by weight, salt 1.70%. By weight Sugar 1.05% by weight Garlic powder 0.30% by weight of palm oil 15.32% by weight of egg liquid 0.10% by weight, Sodium trypolophosphate 0.20% by weight, Disodium 5, - ribonucleotide 0.03% by Weight (Disodium 5 \ 'ribonucleotides), Keramine HD powder 0.30% by weight, Lycopene color 0.02% by weight, Caramel color 0.04% by weight, Flavoring 0.07% by weight, Ice 25.93% by weight. 2. Fish sausage manufacturing process The steps are as follows: 2.1 The surimi is dissolved at a temperature of -1 to -5 ํ C. Then chopped all the surimi fish meat. Into small pieces. 2.2 Put the sushi in a mincer. Add tallow and sodium tryphosphate to Sumishi fish fillet at the same time Then add 1/2 ice. All of the ice cubes, then chop and mix together until the fish is sticky. Using a moderate blade speed Chopped for 1-2 minutes 2.3 Add soy protein, dietary fiber, sugar. , Garlic powder, liquid egg, disodium 5, - disodium 5 \ 'ribonucleotides and flavoring additives are added to the fish meat and mixed together. Using a medium blade speed. 2.4 Add potato starch, tapioca starch after modified. And all the remaining ice into the fish fillet Chop and mix well. Using a high blade speed 2.5, gradually add palm oil to the fish fillets. Chop and mix well until the fish is smooth and sticky, add lycopene and caramel color. By using a high blade speed To get the chopping temperature at 17-20c ํ, then add flavoring additives. And chop using low blade speed. 2.6 Mix the minced fish meat and put it into a sausage stuffer (Stuffer) and then compress the mixed fish fillets with Collagen Casing No.21 (P & B Food Supply) FINE-C. Hoping to compress the fish fillets not to mix Too tight or too little Because if packed too, it will cause the filling to break easily Or if fish fillets The mixture is too little will cause air bubbles. Then expel air from the mixed fish, the pressure of the sausage press must be adjusted in relation to the person holding the mixed fish sausage from the press, starting with medium pressure and slowly releasing the meat. The finished fish was tied in a twisted way (TWIST), tied to a length of 9-10 centimeters per piece, which in 1 minute Will bind about 8-10 pieces depending on the speed Tying by each piece of sausage will weigh 29-30 grams. 2.8 The wrapped fish sausage is armed with a steel rod. Then put into the oven Be careful not to give the sausage Hanging down to touch the cabinet floor Then bake sausages in slowdry program at 65 ํ C for 10 minutes, bake in fastdry program at 68 ํ C for 30 minutes, then steam ( steam) at a temperature of 78-82 ํ C, which is controlled to cover the temperature The center of the sausage is not lower than 75 ํ C (core temp> 75 ํ C) and bake using the shoeer program for another 5 minutes, which can be selected from the incubator. Total baking time is about 1 hour and 30 minutes. 2.9 Remove the sausages from the oven. And frozen at -18 ํ c, which is the specific temperature that gives Preserves seasoned minced fish Or Surimi fish meat in order to prolong the shelf life of sausages