| 摘要 |
Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 mum and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 mum to 0.1 mm.
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