METHOD OF PROCESSING OF GROUND MEAT OF FISH AND SHELLFISH

PURPOSE:To process ground meat of fishes and shellfishes into a meat product of fishes and shellfishes having an animal meat-like taste or a characteristic taste, by treating the ground meat of fishes and shellfishes by a twin-screw extruder under a specific condition, and coagulating it thermally under heating. CONSTITUTION:Ground meat of fishes and shellfishes or the ground meat of fishes and shellfishes and additives to be blended are used as raw materials, and treated by a twin-screw extruder. The treating condition by the extruder is selected from ranges of -5-70 deg.C temperature and 0.1-150kg/cm pressure. The treatment is preferably carried out at 50-3,000g/min raw material feed amount at 10-70 deg.C barrel temperature. In this way, semimanufactured goods having uniform quality are continuously obtained from the outlet of the extruder. The semimanufactured goods are in sol or gel state. Then, the semimanufactured goods are thermally coagulated directly under heating or colored and remolded and thermally coagulated under heating, to give a product of fishes and shellfishes.