Process for precooking fish

摘要

A process for precooking fish for removal of skin and bones prior to canning. The precooking process includes the steps of enclosing fish in a pressure vessel, heating the fish under pressure by saturated steam with a temperature of above 214 DEG F. to 270 DEG F. until the heat within the fish is sufficient to enable the backbone temperature to reach about 135 DEG F. with equilibration, removing the fish from the pressure vessel with a backbone temperature of 85 DEG F. and equilibrating the heated fish outside of the pressure vessel until the temperature of the backbones of the fish reach about 135 DEG F.