The present invention includes a method for processing and trimming products such as fish fillets where the product is form frozen forming a thin frozen shell round the product and the subsequent processing of the product uses that condition to remove the fish skin and bones with more efficiency than any prior art methods whereas the quality of the product is increased due to less loss and less loss in liquid from the product than known by prior art methods.

 
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> Glycopeptide and peptide having a kokumi taste imparting function, and method of imparting the kokumi taste to foods

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