Fish stuffing and method for producing fish stuffing

摘要

stuffing fish mechanically separated meat containing vegetable fat, vegetables, starch, characterised by the fact that contains twice washed in tap water mechanically separated meat in quantities of 90 - 92%, nacl of 0,75%, dipotassium phosphate of 0,25%, oil and kowy in quantity of 3%, wysokoamylozowe starches.resistant starches containing type second or third in the amount of 3% and pureed vegetables in quantities of 1% - 3%.the application also includes a way to produce stuffing fish, involving mixing of fish meat with vegetable fat, starch, vegetables, which is characterised by the fact that mechanically separated meat is 2 times the washing water supply temperature 6 - 50 degrees in proportion by weight - volume meat to water as 1: 3,with occasional mixing of meat for 10 minutes, after each washing removal process is water, then the meat doczyszcza, adds nacl of 0,75% and dipotassium phosphate of 0,25% and stirring, the rapeseed oil in quantity of 3%, wysokoamylozow and starchstarch containing refractory type second or third in the amount of 3% and pureed vegetables in quantities of 1% - 3%.