| 摘要 |
A process for preparing ready-to-cook seafood is described. The process comprising the steps of: (a) locating the seafood in a ready-to-cook container; (b) sealing the container under partial, substantial or full vacuum; and (c) allowing the container and seafood to undergo ultra high hydrostatic pressure. Thus, the seafood remains "raw", i.e uncooked, but is at least partially sterilised from infectious agents. The seafood also retains its spores and enzymes, hence its taste and quality. The effect of at least partial sterilisation of the product within the container during the hydrostatic pressure and any added gas mixture provides a product with a significantly extendedshelf life, from several days to possibly several weeks, facilitating easier subsequent storage, transportation and sales. |
