| 摘要 |
A method for treating veined rapa whelks, providing for consequential taking out the meat from a shell, dividing said meat by removing the intestines and liver, pouring the meat with dry salt for easy removal of the black film and produced mucilage, washing in running water and pouring off. Prior to removing the veined rapa whelk from the shell it is frozen at a temperature of -18 °C in the course of 3-4 hrs with the further unfreezing thereof at a temperature of 18-20 °C in the course of 7-8 hrs. After washing and pouring off the meat of the veined rapa whelk is cut into sticks, poured with whey of a temperature of 18-20 °C and left to marinate in the course of two hours at a temperature of 7-8 °C. |
