Method of preparation and storage of flesh of aquatic animals of the sea and of fresh water, the products obtained by this process, and application in the state of these products have the consumption.

摘要

The process relates to the following steps: - separation of the flesh from the unwanted parts such as skin, skeletons, bones, carapaces and/or shells, and/or viscera, - the bones, carapaces, heads, and all wastes resulting from the preceding step, are finally ground, cooked and boiled down on fire in order to obtain a flavoured and perfumed jelly intended to glaze the final product, - treatment of the flesh with salt of which the mode, quantities and duration depend on the determinations of the contents of lipids, moisture, TVBN, HPD and/or HPDA. Also taken into account are the weight, size, thickness, animal and/or geographical origins of the flesh, - washing followed by drying, - soaking in a solution for preservation, flavouring and perfuming treatment, - washing followed by a finishing treatment, - optionally glazing the jelly, - packaging the product thus treated.