| 摘要 |
The bulk fish or meat, at a temp. below -6 degrees C esp. at -18 to -20 degrees C, is compressed to 180-450 atmos. esp. 200-300 atmos, and fed by a piston into a construction 0.5-10cm. long and with an inlet/outlet cross section ratio 1.1:1-3:1 esp. 1.3:1-2:1 followed by a shaped moulding channel which is 6-20cm. long esp. 12-18 cm. This in turn is followed by a guide tube at whose end is a guillotine for cutting off desired portion lengths: from the extruded, shaped bar(s). By mounting a core, on streamlined supports, in a channel upstream of the constrictor hollow products are possible.
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