DE-BACTERIALIZED FISH AND IMPROVED METHOD FOR THE PRODUCTION OF SAME

摘要

DE-BACTERIALIZED FISH AND IMPROVED METHOD FOR THE PRODUCTION OF SAME This invention is a method for obtaining a considerable increase in the storage life of raw produce such as fish, shellfish and meat without the addition of preservatives. The raw produce (fish fillet) is immersed in a flavoured solution containing salt or other spices or spice mixture. In two opposing walls of the tub are placed a pair of electromagnets to which a chopped DC-vol-tage is applied. The fillet is then rinsed in well circulating water is is air-dried in a special room. The fillet is vacuumized and heated up to between 80 and 90.degree.C and maintained as this temperature for a period of time varying between 1- to 145 minutes according to the type of raw produce. The fillet is then refrigerated to a temperature below 5.degree.C.