Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-C.sub.4 peroxycarboxylic acid and a C.sub.8-C.sub.12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C.sub.2-C.sub.4 peroxycarboxylic acids and one or more C.sub.8-C.sub.12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

A device for the preparation of foods includes a container having a bottom and a lateral surface, a grid adapted to be removably placed into the container, a cover for closing the container with the grid therein. A presser is coupled to the cover for pressing a content in the container, an adjustment device is configured for adjusting the insertion of the presser in the container.

A device for the preparation of foods includes a container having a bottom and a lateral surface, a grid adapted to be removably placed into the container, a cover for closing the container with the grid therein. A presser is coupled to the cover for pressing a content in the container, an adjustment device is configured for adjusting the insertion of the presser in the container.

A production method for room-temperature cooked stinky mandarin fish is provided, including processing processes of marinated stinky mandarin fish, such as thawing, cleaning and dicing, soaking antimicrobic, de-fishy and freshness-preserving, low-temperature air drying, frying for shaping, and sterilizing, thereby obtaining the room-temperature cooked stinky mandarin fish product. The method combines soaking antimicrobic with mild heat treatment, which has a good microbial killing effect, and prolongs shelf-life of the cooked stinky mandarin fish, which can be stored at room-temperature for 9 months, and processing quality is significantly improved. The method innovates de-fishy and freshness-preserving preparation and process, a moisture content and water holding capacity of the product increased by 9.32% and 17.84%, respectively. The safety quality of the cooked stinky mandarin fish during storage process is improved, such as a content of TBA in fifth month under a storage condition of 30 C. is significantly reduced by 43.39%.