METHOD FOR THE RAPID PRODUCTION OF COLD-MARINATED FISH FILLETS

摘要

The invention relates to a method for the rapid production of cold-marinated fish fillets. The inventive method comprises a first cleaning step in which the head and viscera are eliminated, followed by a filleting phase in which the skin is removed. The fillets are introduced into a vacuum maceration pump in a brine solution at low pressure for a first short period, which is subsequently returned to atmospheric pressure with the product remaining submerged in the solution during the second period. The compression and expansion of the trapped air enables internal gas to be exchanged with external liquid, owing to changes in pressure in the porous structure. Next, the fillets are introduced together with a coating liquid into impermeable containers under vacuum conditions and are stored under refrigerated conditions such that all of the properties thereof are maintained for longer than one month. The use of a vacuum during the marination enables the process to be shortened in large part and both the vacuum packaging and the use of brine enable the oxidative process to be controlled and the organoleptic properties of the product to be improved.