| 摘要 |
Agglomerating fish meat comprising fish flesh before freezing, comprises: partially defrosting (100) and cutting (210) the fish flesh; mixing (230) the cut flesh together, adding salt, acidifying and adding sugar in proportions such that the salt rate remains lower than 3% of finished product; pressing (300) and sealing (400) the finished product; fermenting the product by baking (500); and drying (600) the product combined with a mass monitoring, with a humidity of 70-80%, where the total duration of baking and drying is at least 120 hours to achieve at least 34% weight loss. Agglomerating fish meat comprising at least one fish flesh, before freezing, comprises: partially defrosting (100) and cutting (210) the fish flesh respectively at a temperature of -5[deg] C to 0[deg] C and -10[deg] C to -5[deg] C; mixing (230) the cut flesh together, adding salt, acidifying and adding sugar in proportions such that the salt rate remains lower than 3% of finished product; pressing (300) and sealing (400) the finished product; fermenting the product by baking (500) at a temperature of 5-30[deg] C with a hygroscopy of 60-90% for 25-75 hours; and drying (600) the product combined with a mass monitoring, with a humidity of 70-80%, preferably 72-77%, at a temperature of 5-25[deg] C, where the total duration of baking and drying is at least 120 hours to achieve a weight loss of at least 34%. An independent claim is included for products of raw fish meats, which are fermented and dried, obtained by the method, where each product comprises a substantially homogeneous agglomerate of fish meat comprising at least one white fish cut into fine pieces of similar size to that of a deli meat, complementary ingredients of salt, pepper, at least one ferment and at least a sugar in proportions such that the salt is less than 3% of the final product, where this homogeneous assembly is contained in an elongate cross-section substantially circular periphery and/or rectangular, preferably in a tubular form. |
