Patent ID: 6551641
Filing Date: 2003-04-22
Classification: A23B,B32B,B65B,F25D

Abstract:
A method for processing fish, poultry or meat products, comprising the steps for:immersing the product in a sanitizing solution at approximately 32Â°-35Â° F. for a first time interval; after the first time interval, immersing the product for a second time interval in a sanitizing solution at a higher temperature than the solution temperature during the first interval and within the range of approximately 70Â°-105Â° F.; after the second time interval, immersing the product for a third time interval in a sanitizing solution at a lower temperature than the solution temperature during the second time interval and within the range of approximately 33Â°-35Â° F.; and after the third time interval, preparing the product for distribution.