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PHYSICAL PROCESS CAUSING THE EFFECT OF PRESERVING FISH OR MEAT FOOD THROUGHOUT LONG PERIODS OF TIME, TENS OF MONTHS, THEREBY PRESERVING THE PROPERTIES OF A FRESH PRODUCT
PHYSICAL PROCESS CAUSING THE EFFECT OF PRESERVING FISH OR MEAT FOOD THROUGHOUT LONG PERIODS OF TIME, TENS OF MONTHS, THEREBY PRESERVING THE PROPERTIES OF A FRESH PRODUCT
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机译：导致长时间保存鱼或肉类食物，数十个月的物理过程的效果，从而保留了新鲜产品的特性
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摘要
a) Capturing, eviscerating, cleaning, and washing the fish, all in an hygienic environment; b) Keeping said fish under moderate cold, using ice scales or adequate cold facilities; c)Cutting the fish in agreement with the commercial requirements to be satisfied; d)Subjecting the fish to an initial quick freezing process reaching -5°C; e)Packaging the product in special packages, which possess high impermeability to gases and water vapor, being flexible and adaptable while being physically resistant; f)Subjecting the packed product to a "high vacuum" process, wherein "high vacuum" is defined as a 99% vacuum; g)Continuing the quick freezing of the process to reach -18°C; h)Keeping the packed product in plastified cardboard boxes on pile-up systems, at low and uniform temperatures around -18°C; i)Using the treated product; j)Consuming the treated product by cooking it using normal methods.
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