PREPARATION OF FROZEN GROUND FISH MEAT USING HAMMER MILL AND MASS COLLOIDER

摘要

PURPOSE: A method of preparing a frozen ground fish meat by treating non-frozen fish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill and grinding with a mass colloider is provided which can use most components of a fish for food without loss of nutritional elements as well as granulating fish finely easily and at low cost. CONSTITUTION: A method comprises removing the head, internal organs from a fish such as a sardine, a walleye pollack and a cuttlefish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill having a sieve of 8 to 12 mm and grinding with a mass colloider having a plate of 0.05 to 0.1 mm. The method is characterized in that the fish is grinded at a material temperature of the frozen product itself without using a coolant such as liquified nitrogen or liquified carbon dioxide. The frozen ground fish meat can be used in the manufacture of patties, nugget and frozen cooking food.