| 摘要 |
PURPOSE: To prevent downwardly dragging deformation with dead weight during transferring of seasoned SURIMI (ground fish meat) from a molding process to a heat sterilizing process. CONSTITUTION: During a time from a molding process to a heat sterilizing process, a seasoned SURIMI 12 immediately after molding on a board 10 is nipped by electrodes 14A and 14B, a high-frequency voltage at 50KHz is impressed from a high-frequency electric source 16 for 60sec to pre-heat the seasoned SURIMI 12 at about 30 deg.C. |
