FRESH, TOP-QUALITY INGREDIENTS
I
BASIC PREPARATION
(composition of dish, i.e. seasonings, addition of ingredients
and sauces under strict hygienic and quality control conditions)
PACKAGING
(ingredients weighed, placed in a plastic dish and covered
with a plastic seal, impermeable to air and contaminants)
AIR EXTRACTION AND HERMETIC SEALING
(air removed with vacuum packaging machine
and produce is hermetically sealed)
PASTEURISATION
(slow heating in an autoclave with
a precise electronic regulator)
QUICK-CHILLING
(inside a quick chilling chamber)
STORAGE IN COLD CHAMBER (between 0 and 3°C) I
REHEATING
(for lrl-15 min in a boiling water
bath or 4-5 min in the microwave)
SERVICE
Fig. 1.