| 摘要 |
Fish having an unattractive dark colour e.g. saithe haddock &c is thinly sliced and then dyed in a mixture of edible dye and glycerine, e.g. to impart a pink colour. The fish is sliced thinly and immersed in the dye for about 5 minutes and then drained for several hours or pressed to remove the dye. The slices may then be immersed in an edible oil, e.g. groundnut salad or olive oil, which leaches out some dye and then canned or packed. The dyeing can be applied to cooked or smoked fish or the fish may be smoked after dyeing. The dyes used may be 1 1/2 ozs. of Porceau RS Edicol and 1 oz Tartrazine Supra N.S. Edicol mixed in 1/2 gal. glycerine which may be heated to 120 DEG F. before or after adding the dye to improve the dispersion. 1 oz of this mixture is added to 1 gal. cold water. 1 oz. of 80% lactic acid per gallon of cold water may be added to the dye liquor to further improve the penetration and to preserve the fish. |
