| 摘要 |
. In a process for the extraction of fat/oil from fat fish whole fish is kept in warm water until it has attained a temperature of 40-100.degree.C, whereby a first oil fraction is isolated from the fish and is separated from the warm water, after which the warm, whole fish is taken out of the water and is pressed, whereby oil-containing press fluid is formed from which there is separated a second oil fraction. Preferably the fish is kept in the warm water until it has attained a temperature of about 60.degree.C.
|
