FISH SAUSAGE
Fish meat (Bulleye fish) is the base material for the preparation of fish sausage. The fish meat is separated using fish deboner and thoroughly washed with chilled water. The meat is mixed thoroughly with other ingredients using silent cutter to make a fine paste. The paste is stuffed in natural/synthetic casing with the help of sausage filler and sealed at both ends. Sealed sausages are subjected to heat processing at 88°C for 60 minutes and cooled in ice cold water for 15 minutes. Wiped and dried sausages are stored in dry place. The fish sausage can be stored for two weeks at room temperature and 14 weeks in the refrigerator. The sausage can be served with the meals to enrich the diet.
RECIPE Of FISH SAUSAGE
|
Ingredients |
% |
|
Minced fish meat |
70.00 |
|
Salt |
2.50 |
|
Sugar |
1.50 |
|
Poly phosphate |
0.20 |
|
Monosodium glutamate |
0.20 |
|
Colour solution* |
0.10 |
|
Chilli powder |
0.80 |
|
Pepper powder |
0.20 |
|
Coriander |
0.30 |
|
Ginger paste |
0.10 |
|
Garlic paste |
0.10 |
|
Corn starch |
10.00 |
|
Vegetable oil |
4.00 |
|
Crushed ice |
10.00 |
|
Total |
100.00 |
|
Preservatives |
0.00 |
* Ponceau 4R-60 % + Carmosine – 40%
FLOW CHART FOR PREPARATION OF FISH SAUSAGE
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