FIELD: food products.
SUBSTANCE: this process consists of the following stages: a) the storage of stated products at moderate cold, using ice plates and corresponding refrigerating agents; b) cutting of the products according to the manufacturing requirements; c) products processing with the help of primary individual quick freezing, achieving the temperature of -5°C; d) packing of the product in special packages, which have high proofness as to the gases and water steam, but they are flexible and easy adapting as well as physically firm; e) processing of packed product with the help of vacuum process, where the high vacuum is defined as 99%; f) continuation of the quick freezing process till the temperature -18°C; g) storage of the products in boxed made of plasticized cardboard on piling systems at low and stable temperatures about -18°C; h) usage of the processed product; i) consumption of the processed product preparing it with usual methods. As to fish the additional stage is performed. It includes fishing out, visceration, brushing and washing performing in hygienic conditions.
EFFECT: preservation of fresh product properties, as well as colour, flavour, texture and taste, with preservation content of proteins and vitamins of primary product.
6 cl, 1 ex
