The invention relates to the production of hydrated concentrates of
myofibrillar proteins from fish flesh which are commonly known as
surimi-base or, more generally, intermediate food products (I.F.P.). The
inventive production method comprises the following successive steps: (1)
initial minced fish flesh is prepared from fish fillets; (2) said initial
mince is washed with water until a washed mince is obtained which
contains a residual fraction of sarcoplasmic proteins and lipids of
between 0.1 and 3% of the weight of the mince; (3) whilst wet, the washed
mince is refined by eliminating a fraction of impurities; (4) the refined
mince is mixed until an even emulsion mince is produced; (6) the
emulsified mince is drained so as to produce a densified mince; (7)
cryoprotectants are then added to the densified mince in order to form a
final freezable mince; (8) the final mince is packed in nutrient plates;
and (9) said plates are frozen. In this way, a quality I.F.P is obtained
with a significantly increased production yield in relation to the prior
art, particularly for fatty fish.
