Fish meat rissoles with uniform structure from herring - by storing skinned fish in frozen deep blocks, cutting into cubes before forming round rissoles

摘要

A process is described for producing a uniform mass of cookable fish meat, pref from herring or fillets of herring. Fish are skinned and fins are removed before stacking in blocks and deep freezing. Wrapping of the blocks occurs under vacuum at 18-25 deg. below zero. The blocks are stored and later removed from the packaging for cutting into smaller cubes. Round rissole sized portions are cut from the cubes, cooked and vacuum packaged before storing in a deep frozen condition. USE/ADVANTAGE: For producing consumable rissoles or similar products from raw herring or fillets of herring. The fish mass is uniform and fish bone cannot be traced. Cooked rissoles can