| 摘要 |
The present invention relates to a method for automatically skinning and trimming food products such as fish fillets or chicken pieces, where the fillets are in an under-cooled state. The under-cooling makes the food product sufficiently stiff to skin the fillet or piece without deformation or gapping. This provides more efficiency than prior art methods as well as increasing the value of the product due to less gaping and dehydration of the product. The method of the present invention further provides possibilities for grading of products processed with the three dimensional scanning and digital imaging of the products. |
