| 摘要 |
PURPOSE:To enable mechanical and continuous mass production of a material for a new products, by producing an ultrafine fish-paste product having 0.10-0.50mm<2> cross-sectional area using a nozzle having a net with a specific opening area and opening ratio of the mesh. CONSTITUTION:Ground fish meat as a main raw material and well-known auxiliary raw materials are suitably blended and then thoroughly mixed to provide a pasty form. The resultant paste is subsequently formed, heated and gelatinized. Although the method for gelatinization is not limited, gel strength is preferably within the range of 200-1,200g.cm. The prepared gel product is then placed in a vessel provided with, e.g. a net, made of stainless steel or a high polymer and having 0.09-0.04mm<2> opening area and 35-65%, preferably about 40-60% opening ratio of the mesh on one end of metallic cylinders having about 30cm diameter and pushed with an engageable piston from the other. Thereby the gel product is obtained as an ultrafine fibrous fish-paste product having 0.10-0.50mm<2> cross-sectional area. |
