Sandwich fish sausage and processing method thereof

A sandwich fish sausage, characterized in that, the sandwich fish sausage comprise the following raw materials in parts by weight:

• a first raw material:
• raw materials for wrapper fillings of the sandwich fish sausage
• fish 20-30 parts;
• curdlan 3-5 parts;
• soy isolate protein powder 0.5-2 parts;
• salad oil 5-10 parts;
• water 40-45 parts;
• starch 5-10 parts;
• salts 1-2 parts;
• sugars 1-2 parts;
• gourmet powders 0.05-0.5 parts;
• white pepper powder 0.05-0.1 parts;
• meat flavor powders 0.05-0.12 parts;
• shrimp powder 0.02-0.05 parts;
• meat flavor oil 0.05-0.1 parts;
• seafood flavor:
• 0.05-0.1 parts;
• a second raw material:
• raw materials for sausage fillings of the sandwich fish sausage
• beef 20-30 parts;
• chicken 20-30 parts;
• chicken skin 5-10 parts;
• corn 2-5 parts;
• textured soy protein 20-30 parts;
• water 5-10 parts;
• salts 1-2 parts;
• sugars 1-2 parts;
• gourmet powders 0.05-0.5 parts;
• white pepper powder 0.05-0.1 parts;
• sesame oil 0.5-0.3 parts;
• meat flavor paste 0.05-0.5 parts;
• red yeast rice 0.005-0.01 parts;
• a third raw material:
• raw materials for pigment fillings of the sandwich fish sausage
• fish 25-40 parts;
• salad oil 3-5 parts;
• water 30-40 parts;
• starch 30-40 parts;
• salts 0.5-1 parts;
• chili oil 0.1-0.3;
• said first, second and third raw materials are formed into fillings, and during molding the sandwich fish sausage, the first, second and third raw materials are added in the following parts by weight:
• the first raw material 40-60 parts, the second raw material 30-40 parts, the third raw material 10-20 parts;
• said second raw material is located in an inner part of the sandwich fish sausage, said first raw material is located in an outer part of the sandwich fish sausage and wraps said second raw material, and the third raw material is attached to said first raw material in the form of strips or spirals.