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Suppression of Temperature Rise in Fish Worm Production to Improve Fish Quality
Recently, the method for suppressing temperature rise in the dehydration process of the production process of fish gills invented by Shen Jian et al. The feature of the invention is that when the process rotates the screw driven by the motor and the fish is gradually squeezed out of the screw, excess water is used to cool the fish gills, so that the gills are cooled while being squeezed and dehydrated. It suppresses the temperature rise caused by squeezing the fish during dehydration, and effectively regulates the temperature of the final surimi product and improves the processing quality of fish meat.