Methods for obtaining surimi, Kamaboko, a concentrate of soluble proteins and fatty acids from freshwater fish, and products thus obtained

摘要

Method for producing surimi and improving the by-products, comprising the preparation (1) of the fish and the chopping (2) of the meat in order to obtain the pulp, which is subjected to operations of washing (3), drying (4) and screening/refining, characterized by the fact that after the fish have had the heads removed and have been gutted, the chopping (2) is carried out on the fish with the bones still in place, the pulp then being subjected to alternate washing (3) and drying (4), the wash waters being recovered with their waste, as well as those issuing from the screening/refining (5). IMAGE