| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves longitudinally cutting fish along its middle part so as to remove main portion of spine; cleaning and controlling each of frozen parts for inclusions; bagging all still frozen parts and keeping them in frozen state. Convenient cutting of fish is provided by freezing fish in faceted shape or with raised fins. Upon positioning of the whole frozen fish body with predetermined arrangement of vertical plane of symmetry, fish may be rigidly retained by retaining devices containing part with moisture-absorbing and resilient material, which may be pressed to outer surface of frozen fish to be frozen to fish surface. Fish is clamped by retaining devices to such extent that retaining devices are not opened or released during cutting of fish. EFFECT: increased efficiency, simplified construction and wider operational capabilities. |
