DESCRIZIONE
Procedure for obtaining a fish-based food product. The procedure describes the different stages of a process to which frozen fish, such as tuna, is subjected in the corresponding facilities for the preparation of cooked fish. The procedure begins by selecting the Main body of the corresponding fish with the loins separating them from the head and tail by cutting the piece of frozen fish. The fish loins are then thawed in a controlled manner, and then cleaned, then injecting a solution of additives Then, through a first vacuum packaging, the loins are cooked in a bain-marie, then proceeding to controlled cooling between 0º and 5º C and then carry out a second vacuum packaging, passing to refrigerated storage for the subsequent sale of the product.
The invention relates to the different steps of a method applied to frozen fish, such as tuna, in the corresponding facilities for the production of cooked fish. According to the method, the main body of the corresponding fish is selected, with the fillets separated from the head and tail by cutting the piece of frozen fish. Next, the fish fillets are defrosted in a controlled manner, cleaned and, subsequently, a solution of additives is injected into the fillets. Next, by means of a first vacuum packing step, the fillets are cooked in a water bath and then undergo controlled cooling at between 0 DEG C and 5 DEG C, followed by a second vacuum packing step. The fillets are then placed in cold storage for the subsequent sale of the product.