| 摘要 |
A method of making fish meat suitable for consumption, including removing parasites occurring particularly in the meat of the blue whiting, characterized in that the fish meat is subjected to two-stage mechanical separation and at the same time to comminuting, first into particles 3-5 mm in diameter, further into particles 1-2 mm in diameter, preferably 1.2-1.6 mm, and further water extraction is conducted for 10-15 minutes, in a temperature between 273 and 283 degrees K, preferably 278 degrees K, keeping the meat to water ratio between 1:2 and 1:5, preferably 1:3, whereas separation of the water remained after extraction, if the pH of the meat exceeds 6.8, is preceded by adding to the extracted mass sodium chloride in an amount not exceeding 0.35 percent of the meat content and of the water remained after extraction. |
