| 摘要 |
The following is claimed: a process for producing a preserved product, and the product obtained, for the industrial prepn. of a fish soup preserving its initial flavour and avoiding deterioration of the preserved products, characterised by pre-pasteurisation (by boiling at high temp. for a long time) of the fluid used for the prepn. of the soup with a 10-20% reduced vol. of fish and crustacea forming a preliminary liquor ("court-bouillon"). |
