METODO DE COCCION DE TUNIDOS EN SALMUERA, CON ENFRIAMIENTO Y SECADO POR VACIO

摘要

The defrosted and gutted tuna are placed on grids in trolleys and inserted in a fish cooker. This comprises a first stage in which the brine passes through a pre-heater to the cooker and the temp. is raised to give adequate pressure for 60-90 minutes. The brine is then re-cycled to the pre-heater and kept hot until the next process. Transfer of the filtered brine is by pump and takes 5-10 minutes. Cooling is by salt or fresh water spray to 65-70 deg. C., to facilitate the drying phase lasting 10-15 minutes. Vacuum is then applied and finally air introduced to achieve atmos. pressure. The trolleys are taken out and the fish cleaned and packed.