| 摘要 |
A method for preserving food products, preferentially roe and most preferably roe from cod, is performed by carrying out the desired end preservation at the raw material stage. A salting at the raw material stage results in a severely reduced consumption of salt. Preservation with salt can be carried out in combination with one or more preservatives such as sugar, benzoic acid and derivatives thereof, sorbic acid and derivatives thereof, organic acids and salts thereof and acidity regulating agents. |
