| 摘要 |
The process consists in mincing (chopping) surimi at a temperature of no higher than 25 degree C, adding between 1 and 10% by weight of NaCl and/or KCl, homogenising the mass for a period of time which varies between 1 and 20 minutes, depending on the type of surimi, until a mass with a plastic consistency is obtained, adding, depending on the conditions and characteristics of the starting surimi, one or more of the following ingredients: up to 20% of soya protein, up to 20% of starch, water, up to 20% of egg albumin, up to 10% of oils, natural or artificial colorants, cryoprotective additives, oxidation reducers and flavouring agents, the next stage being further homogenisation of the mass for 20 minutes at a temperature between 0 and 25 degree C and then moulding or extruding of the mass in order to achieve the shape of the natural product, after which a suitable heat treatment is applied until the final product is obtained, the latter being similar in shape, size, texture and taste to the natural muscle-fibre bundles and/or isolated fibres of spider crab (Maia squinado). |
