PROCESS FOR THE MANUFACTURE OF REFORMED FISH PRODUCTS

摘要

To make fish sausages with skin on the outside and no backbone, fillets with skin are placed at the periphery and skinless fillets at the centre of a filling machine, after which the fillets are pushed into a casing closed at one end and the other end of the casing is closed. The sausages obtained are then frozen. The sausages removed from the casings and cut into slices form steaks which may be served as the basis of prepared dishes.