| 摘要 |
<p>A process of prepg. and packaginq, and a two-part package for a precooked fish prod. which is fragile and has to be prepd. whilst completely fresh. The cold, fresh prod. is inserted in a perforated envelope sized and shaped to be a close fit on the prod. The envelope is made of flexible material to withstand a temp. of 120 deg.C e.g. transparent polypropylene. The prod. is then at least partly cooked, in its supporting envelope, in a dry steam oven. The cooked prod., complete in its perforated envelope, is vacuum packed in a sealed, outer bag. The vacuum packed prod. is kept in a refrigerator for up to 3 weeks or so, or in a freezer for 3 months. When the dish is required, the vacuum pack is boiled in water to complete cooking, both outer bag and inner envelope are removed and the dish is served. The prod. is pref. flavoured and/or seasoned, partic. with vinegar, before dry steaming.</p> |
