INDUSTRIAL PRODUCTION OF INTERMEDIATE FOOD PRODUCTS (I.F.P.) BASED ON FISH FLESH AND PACKAGED I.F.P.S THUS PRODUCED

摘要

manufacture from concentrates of myofibrillar proteins from hydratedfish meat, commonly known as surimi base or, more generally,intermediate food products (including the estate of p.a.1.)the following steps: (1) were prepared from fish fillets, pulpminced fish flesh); (2) washing the pulp into the waterto obtain an initial portion containing a pulp washingresidual lipids and sarcoplasmic protein between 0.1 and 3%the weight of the pulp; and (3) the wet pulp during washing byremoval of a portion of the impurities; (4) mixing the refined pulpto obtain a homogeneous emulsion pulp; (6) drying thein order to produce a pulp emulsified densifiu00e9e pulp is added; (7)then the densifiu00e9e cryoprotectant pulp to form a final pulpsuitable for freezing; (8) determines the final pulp platenutrient; and (9) freezing said plates. this is a p.a.i. ofwith a production capacity significantly increased, compared with thein prior art, such as fatty fish.