Structured fish
Convert fish offcuts into high-quality portions to attain ideal texture, uniform quality, and efficient cost-effectiveness in terms of weight.
Description
This gelling application gives the perfect binding and structure to all kinds of meat, poultry, fish, fatty meats, and even non-protein sources. Its versatility allows the addition of other non-protein products together with the fish trimmings, such as fat, vegetables, fruit and other products, as well as large quantities of water, increasing the production yield and maintaining losses at minimum. Moreover, its termo-irreversibility results in products that can be treated in any convenient manner, sliced, ground, cooked or frozen withour lossing its shape, texture or characteristics.
Benefits
Create Added-value Products
Accurate Portion Control
Improve Texture
Extend Meat
Extend Fat
Improve Yield
High Water Retention
Reduce Cooking Loss
Stabilize Fats
Fast Binding
Allergen-free
Products
used
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