Cutting
Cutting comprises the cutting of food products into different sizes or shapes, as well as nobbing, i.e. removing of head and gut from fatty fish such as sardines. This is made by partially severing the head from the fish body and pulling it away together with the attached gut; the roe or milt is left in.
Debyssing
Byssus are the threads by which mussels attach themselves to the sea bed. The debyssing process using a debyssing machine is the removal of these threads from the mussel meat, once the mussel has been removed from its shell.
Declustering
Declustering is the automatic removal of the clusters of mechanically harvested beans, using a bean cluster cutter.
De-stalking
De-stalking is the removal of stalks and calyx from berries and fruits. Cabinplant can provide different solutions for this process.
Gilling
Gilling is part of the cleaning process of fish, where the gills are removed. Matjes herring, a speciality of Holland and Germany, are gilled herring, which are matured in salt, vinegar, sugar and spices. The gilling improves the flavouring process and prevents the fish from decaying whilst maturing. Cabinplant can provide a unique gilling machine, which eliminates manual work and increases production speed.
Skinning
Skinning is the removal of skin as preparation for consumption of the meat beneath. Cabinplant provides a lye peeling system for removal of skin from mackerel prior to cooking and canning.
Snipping
Snipping is the automatic removal of both ends of mechanically harvested beans, using a bean snipper. |
