| 摘要 |
A process for the production of ready-to-prepare portions of freshly caught fish such as cod, saithe, salmon, trout etc., comprising the steps of: catch and quality control; 2) gutting and filleting; 3) deep-freezing; 3) acceptance at processing facility and quality control; 4) defrosting; 5) portioning and placing in transport or retail packaging; 6) cooling/freezing; and 8) packing, wherein a) the deep-freezing in step 3) is carried out as an "interleave" freezing of the individual fillets with interleaving to about -20° C.; b) the defrosting in step 5) is carried out in a brine solution containing 0.5-5% NaCl and 0.5-10% commercially available 60% K-Lac; c) the cooling/freezing in step 7) is carried out as a shell-freezing with CO2 saturation and cooling with CO2 in CO2 cabinets to as close to the freezing point of the product as possible, adjusted according to the intended distance of transport; d) packing in an open system where air is replaced by a mixture of N2+CO2 as a transport and packaging atmosphere. |
