Process for producing a long-life preserved fish product, in particular from fresh or frozen fish fillet, preferably herring fillet or the like

摘要

A process in which drying out of the fish during the necessary heat treatment is avoided by a surface protection of the fish meat (flesh). Furthermore, the yield losses and quality losses are very largely eliminated by the fish or fish meat, for example the herring pieces or the herring fillets, pickled or unpickled, being provided before steaming or blanching with a pore-sealing surface protection acting all over, by which the fish is prevented from drying out during cooking or sterilising. Breading the herring pieces or herring fillets with wet and dry panade before steaming or blanching subsequently improves the quality of the long-life preserved herring product to be produced, because the tight sealing or the all-over sealing of the fish surface as a result of the breading operations prevents or subsequently counteracts loss of cell water both during the steaming or blanching operation and during the sterilising operation in a closed vessel, without the cooking process of the fish, the aim in particular of the steaming process, being prevented.