| 摘要 |
SUMMARY Procedure to produce a food product based on fatty and semi-fatty blue fish, consisting of the following stages: Washing, scaling, heading, drawing, skinning and filleting the blue fish; once the fish is prepared it is passed through a grinder to produce a uniform mass to which is added a mixture of herbs and the mix of fish and herbs is then homogenized by mechanical means to form the product mass that is shaped into portions that are covered with fish gelatine and then undergo a freezing operation in a liquid nitrogen atmosphere at a temperature between -18 and -35 DEG C and the finished product is later placed in containers. |
