| 摘要 |
In forming frozen fish products of fish meat smoothed out into a layer 1-10 mm thick, comminuted fish meat is refrigerated on a refrigerating drum with a temperature of approximately -30 degrees C, the frozen layer being scraped off in flakes and fed to an extruder, where at a pressure of between 40 and 200 bar it is extruded into strands, which are cut off to suitable lengths. The method is simple and well suited to automation, and provides products, which in appearance, taste and texture are superior to equivalent products produced by sawing out from large blocks. |
