초록 ▼

Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10°C. Th

Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10°C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the “bite,”an aligned or braided fibrous interior, and the skin of real shrimp.

대표청구항 ▼

A method for preparing a fabricated seafood comprising the steps of: A. providing a homogeneous fish paste comprising surimi wherein the fish paste is maintained at less than 10°C., B. extruding the fish paste in the form of a cylindrical rope having a diameter of about 10 mm. to 25 mm., C. forming

A method for preparing a fabricated seafood comprising the steps of: A. providing a homogeneous fish paste comprising surimi wherein the fish paste is maintained at less than 10°C., B. extruding the fish paste in the form of a cylindrical rope having a diameter of about 10 mm. to 25 mm., C. forming a skin on the rope, D. texturizing to provide a rope having a texturized core, E. firming the texturized core of the rope with heat, F. shaping the rope into pieces of predetermined size and shape; and, G. coagulating said pieces into a set gel by heat.