| 摘要 |
A product of sliceable carpaccio form is obtained by cleaning, cutting up, cooking in water and draining molluscs or crustaceans, followed by pressing the product into a cover or sleeve of a sterile, synthetic, air- and water-tight material suitable for use with food, the pressing taking place in a sterile situation and the product then being cooled to at least +2 degreesC. |
