Prepn. of fish fillets for storage - by squeezing them into a skin to form a sausage which is subsequently cut and frozen

摘要

Fish prods. esp. fillets have a friction reducing agent added to them and are then extruded through a nozzle. A skin is mounted over the outside of the nozzle and the fish fillets pushed into it. The dia. of the nozzle is equiv. to the inner dia. of the expanded skin and it is essentially smaller than the maximum width of the fish fillet. The sausage of fish fillets thus produced is then cut into lengths and frozen for packing. The method is for use on filleted fish. It greatly reduces the vol. required for storage of the fish.