Procedure for the elaboration of sausage of fish eggs and sausage of fish eggs obtained. (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the production of fish roe sausage and fish roe sausage obtained. It consists of the following stages: 1. Cleaning of fish eggs 2. Remove the tissue that covers them. 3. Remove the skin from the eggs. 4. Mix the dough with 10% in relation to the weight of egg albumin. 5. Add between 2 and 2.5% of the weight in salt. 6. Add 0.5% by weight of binder. 7. Knead with mixer. 8. Let stand for 30 minutes at 4ºc. 9. Re-knead for five minutes. 10. Stuffing in artificial feeding gut. 11. Cook for 40 to 54 minutes at 90-95ºc to keep refrigerated or frozen or not to cook to keep in a cold room. (Machine-translation by Google Translate, not legally binding)