| 摘要 |
The process comprises obtaining a first surimi composition in the form of first raw pre-mix or surimi paste, cooking the first pre-mix for obtaining a first precooked pre-mix, shaping the precooked pre-mix to obtain elongated elements, scarifying the elongated elements by rollers equipped with scarifying teeth, obtaining a second surimi composition in the form of second raw pre-mix or surimi paste, mixing the elongated and scarified elements with the second raw pre-mix for obtaining a homogenous mixture, shaping the mixture, and cooking and cooling the mixture. The process comprises obtaining a first surimi composition in the form of first raw pre-mix or surimi paste, cooking the first pre-mix for obtaining a first precooked pre-mix, shaping the precooked pre-mix to obtain elongated elements, scarifying the elongated elements by rollers equipped with scarifying teeth, obtaining a second surimi composition in the form of second raw pre-mix or surimi paste, mixing the elongated and scarified elements with the second raw pre-mix for obtaining a homogenous mixture, shaping the mixture, cooking and cooling the mixture, cutting the precooked pre-mix in slices (3) with a thickness of = 3mm by a ham cutter, disposing the slice in a package comprising a container (2) and a protective plastic film (4), and placing a garnishing element and/or flavoring on the slice. The surimi is obtained from a mixture comprising elongated and scarified elements obtained from a first pre-mix or cooked surimi paste, and second raw pre-mix. The elongated elements are in the form of strips and sticks. The homogenous mixture is obtained by extrusion. The first and second raw pre-mix are composed of crushed fish flesh, water, starch, aroma, salt and colorant. The ingredients and the proportions of the first and second raw pre-mix are different. The garnishing element and/or flavoring are incorporated during the mixing of the scarified elongated elements and the second raw pre-mix. An independent claim is included for a surimi slice. |
