| 摘要 |
Process for producing a deboned, water washed fish meat material, more commonly called Surimi. The raw fish material is headed, gutted and minced to a particle size of about 3-4 mm. This minced material is then washed and mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed and separated by using a centrifugal decanter, e.g. a centrifugal clarifier having a horizontal axis, to a fish meat dry solids content of about 20-27%. This can then be blended with cryoprotectants and other additives, frozen and packed. |
