| 摘要 |
A process for producing a seafood analog product comprising the steps of mixing chunks of a natural fish and a binder to coat the surfaces of the chunks with the binder, the chunks being frozen and maintained in a frozen state throughout the mixing, forming a quantity of the coated chunks to a desired shape, the chunks being frozen and maintained in a frozen state throughout the forming, subjecting the formed, binder-coated chunks to an elevated temperature to raise the internal temperature of the chunks to a predetermined level sufficient to cook the chunks and set the binder, and subjecting the formed and cooked binder coated chunks to pasteurization. Subsequent to pasteurization, the product is immediately cooled for extended shelf life. |
