摘要 |
Method for increasing the shelf life of fish, which extends the sell-by date of the whole refrigerated fish, characterised in that it comprises the following stages, consisting in: - pretreating the fish; - wrapping it in co-extruded bags of a predetermined thickness; - subjecting the bag to a vacuum treatment and, simultaneously, heat-sealing it; - passing it into a dry oven, and finally, subjecting it to a microwave treatment. n
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