Agglomerating fish meat comprising fish flesh before freezing, comprises partially defrosting and cutting fish flesh, mixing cut flesh, adding salt, acidifying and adding sugar, pressing and sealing finished product, baking and drying

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.