| 摘要 |
The invention mainly relates to an industrial method for cooking food, in particular fish, and to a fish portion obtained using the said method. According to the invention, these objects are achieved using a cooking method which prevents or minimises the exudation of an aqueous liquid. In order to prevent this exudation, a physical and/or chemical preparation stage is carried out which removes the excess water contained in the food and the temperature of the food which is kept under a high pressure is raised. The present invention applies to the preparation of food in the catering industry and to the preparation of semi-preserves for individual consumption. <IMAGE> |
