| 摘要 |
<p>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 °F to 270 °F until the heat within the fish is sufficient to enable the backbone temperature to reach about 135 °F with equilibration, removing the fish from the pressure vessel with a backbone temperature of 85 °F and equilibrating the heated fish outside of the pressure vessel until the temperature of the backbones of the fish reach about 135 °F.</p> |
