| 摘要 |
A method of producing a fish product using minced or shredded fish which would otherwise be un- suitable for human consumption. The fish is formed into a sheet 26 by rollers 22 after removal of bones, skin and other non-edible fractions at stage 12. One surface of the sheet 26 is then cooked on drum drier 24, cooking being terminated before the sheet is cooked right through. The sheet 26 is cut into pieces 34 which are stacked to form a block with cooked and uncooked surfaces in contact. Such surfaces do not merge and thus a layered effect is obtained. The block is subsequently frozen under pressure. Thereafter the block can be cut and crumbed to form fish fingers or cut and shaped so as to have the appearance of fish fillets. The flaky texture of the resulting product, due to its layered composition, simulates non-processed fish. <IMAGE> |
