| 摘要 |
Fish fillets are preserved by a process which makes use of 3 known techniques, that is, the simultaneous use of mild salts, preservatives and low temp. The concentration ratio of salt to preservative is 1:2 to 1:200, pref. 1:10 to 1:100. The effect is a synergistic one and the method is particularly effective against bacteria. Examples illustrate the use of sodium chloride, with sodium benzoate, calcium sorbate, hexamethylene tetra-amine in water, at a temperature of + 4 degrees C. |
