| 摘要 |
The manufacturing process is based on pieces of back portions of "menudito" cod (name given to cod up to 250 g in weight), which is dried and salted, alone or in combination with minced cod from other parts of the menudito, in different proportions, blended by means of the addition of sprinkled-on sodium alginate or surimi and which has previously been subjected to a rehydration treatment with a basic buffer solution. The format is produced in moulds by means of pressure and subsequent freezing. The useful nature of this invention is obvious, bearing in mind the abundance of menudito cod, which is an undervalued product, and that the increase in the consumption of dried, salted cod is held back by the need to rehydrate it at home, with the consequent loss of time. It is therefore thought that if this product were offered to the consumer in an already rehydrated and frozen state, it would be highly acceptable on the market. |
