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EATING FISH IS FASHIONABLE THESE DAYS! FIND THE BEST HEAT TREATMENT TO PRESERVE PRODUCT QUALITY AND TAKE ADVANTAGE OF THIS MARKET !
Except for salted and frozen/deep-frozen products, fish is usually sterilized, but may require pasteurization in some cases. Sterilization of canned fish preserves the quality of its proteins but somewhat lowers its vitamin content, as these tend to migrate in the associated oil or juice.
Target products : canned fish, fish terrine, fish meals with sauce, fish rillettes, fish soups…
STERITECH HAS ALWAYS AN EXCLUSIVE OPTION TO OFFER FOR THE TRADITIONAL HEAT TREATMENT, IN ORDER TO OPTIMIZE THIS CRUCIAL PHASE OF YOUR MANUFACTURING PROCESS !
The most often used process is static heat treatment with Air Steam process. Our agitation Rocking System makes it possible to homogenize heat transfers and to guarantee processing of better quality, faster and more cost savings. In addition, the STERITECH smart back-pressure device will ensure total integrity of your packaging, from the most rigid to the most flexible ones, under sterilization as well as pasteurization by one of our batch retorts or continuous systems.