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New fish preparation procedure in general, especially sardines, including cooking, branching and dehydration operations by wetlands in a catering vapor environment. (Machine-translation by Google Translate, not legally binding)
New fish preparation procedure in general, especially sardines, including cooking, branching and dehydration operations by wetlands in a catering vapor environment. (Machine-translation by Google Translate, not legally binding)
New procedure for the preparation of fish in general, especially sardines, including baking, brine and dehydration operations in a saturated steam environment, characterized by the fact that the fundamental operations of preparation of preserves, that is, cooking, salting and the dehydration are developed consecutively and continuously in saturating steam labyrinth chambers, with the product housed in its final packaging. (Machine-translation by Google Translate, not legally binding)
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