Preparing a fish/surimi based foodstuff, comprises mixing surimi base with an additive, forming the foodstuff, steaming, cooling, conditioning, recovery with an oil-based liquid, closing the conditioning and pasteurizing

摘要

#CMT# #/CMT# Preparing a foodstuff based on fish or surimi, comprises mixing a preparation of surimi base with an additive, forming the foodstuff, steaming, cooling, conditioning the foodstuff, recovery of the foodstuff using an oil-based liquid, closing the conditioning and pasteurizing, where the oil based liquid is a mixture containing vegetable oil and soy sauce. #CMT#USE : #/CMT# The process is useful to make foodstuff based on fish or surimi, in the form of fish fillets. #CMT#ADVANTAGE : #/CMT# The process provides fish fillets having a close aspect with the natural product. #CMT#FOOD : #/CMT# Preferred Process: The foodstuff is formed in a continuous/discontinuous basis. The steaming is done at 80-90[deg] C for 1-5 minutes. The cooling is done at room temperature through ventilation. The pasteurization is done by heating the foodstuff at >= 65[deg] C. Preferred Components: The mixture containing vegetable oil and soy sauce contains soy sauce at 3-15 vol.%, preferably 7 vol.%. #CMT#EXAMPLE : #/CMT# No suitable example given.