| 摘要 |
Frozen raw fish is introduced into a vacuum cutter where it is mixed with boiled fish broth concentrate, for the purpose of forming a homogeneous paste of frozen raw fish that is kneaded and flaked. In the same cutter it is mixed with food additives, such as phosphates, which act as emulsifiers, and with water in the form of ice, until a homogeneous gruel is obtained. This gruel is mixed with flakes and/or pieces of previously boiled fish. At this stage, two different presentations are possible, whereby it can either be dosed into traditional cans by means of a stuffer and sterilisation following the normal process for manufacturing fish and shellfish preserves, or frozen in moulds with the help of plate cabinets and subsequently subjected to suitable cutting and packing processes with a final sterilising treatment for the preservation thereof. |
