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1.干腌法在鱼品表面直接撒上适量的固体食盐进行腌制的方法称为干腌法。体表擦盐后,层堆在腌制架上或层装在腌制容器内,各层之间还应均匀地撒上食盐,在外加压或不加压条件下,依靠外渗汁液形成盐液(即卤水),腌制剂在卤水内通过扩散作用向鱼品内部渗
1. Dried salted method Sprinkle the surface of the fish directly with the right amount of solid salt marinated method called dry pickling. After rubbing salt on the body surface, the layers are stacked on the curing rack or in the curing container, the salt should be uniformly sprinkled between the layers, and the salt is formed by the external-osmosis juice under pressure or no pressure Liquid (ie, brine), marinade inside the brine through the diffusion of fish seepage infiltration