TEXTURE IMPROVEMENT PROCESS FOR CANNED SMALL PELAGIC FISH

摘要

The present invention relates to a process for improving the sensory quality of pelagic fish 12-16 cm in size, wherein the conditions of the stages of indirect cooking at a temperature of 90-95°C for 20-40 minutes and light drying at a temperature of 30-40°C for 13-20 minutes, carried out prior to packaging, make it possible to significantly improve fish skin texture for the packaging operation and for the final customer.