| 摘要 |
Succedaneum of anchovy is produced from a composition of minced fish muscle and paste of ground anchovy, complemented with a series of secondary ingredients. In the preparation process, the paste is initially introduced in a mincer-mixer under vacuum, where it is packed tightly and then extruded. In a following stage, it is subjected to air treatment and gelatinization, where the laminate of the succedaneum is immersed in oil or, optionally, in salt water. Finally, it is stabilized and air-dried at two temperatures. |
