| 摘要 |
The invention relates to a method of producing a type of salted anchovy fillet and the product thus obtained. The inventive method consists in: chopping and homogenising the deboned and deskinned fish muscle and/or fish protein for between 1 and 5 minutes; adding common salt; mixing all or some of the ingredients comprising water, hydrochlorides, fibre, different salts, colorants, antioxidants and aroma; and homogenising the mixture for between 1 and 15 minutes, all at a temperature of less than 15 DEG C. The paste obtained is extruded in order to produce the shape and dimensions of a salted natural anchovy fillet. The fillets are then cold gelled and between 5 and 20 wt.- % common salt is added to the surface thereof. Said fillets are subsequently left to stand for a period of 2 to 30 minutes at a temperature of between 10 and 20 DEG C. |
