| 摘要 |
Procedure for restoring and/or improving the nutritional and/or sensorial quality of canned fish, which based on recovery of the juices from the stage of cooking the fish, comprises the stages of concentrating said juices, preparing a puree based on the concentrated juices and subsequently, adding it and distributing it homogenously to the cooked fish. The invention additionally relates to a restored and/or improved fish obtained from the preceding procedure. |
