| 摘要 |
The preservation of fish and meat products is accomplished utilizing a combination of smoke, ozone and optional freezing preservation techniques. Particularly, fish or meat products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish or meat products and permits the fish or meat product to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch or slaughter. The preservation process further maintains the characteristics of day caught fish or freshly slaughtered meat, such as taste, texture and color, making the refreshed fish or meat products produced by the present system more appealing to consumers.
|
