| 摘要 |
The invention relates to a method of producing a product which is similar to the nonnat in terms of the sensory properties thereof, i.e. texture, form, colour and flavour. The aforementioned analogue is produced from different sources of fish origin, i.e. muscle from fish, or other aquacultural species, which may or may not be minced and/or washed. The production method can be carried out using various different channels comprising mincing and/or homogenization and restructuring by means of extrusion or moulding. According to the invention, different components are subsequently added to said mass according to the function thereof, namely: binding, texturizing, stabilizing, etc., as well as the salts, hydrocolloïds, proteins, amino acids and sugars of same. The conditions and characteristics of the starting material and the physical treatment to be applied to said material determine whether all, or only some, of the above-mentioned ingredients are used. Moreover, the product can be prepared in different ways: fresh, frozen, pasteurized or sterilized or even dusted with flour and prefried. |
