| 摘要 |
A method for brining and/or marinating non-vegetable food raw materials which entails the raw materials being exposed for suitable periods alternately to reduced pressure in a gas phase and a liquid phase, by being lifted mechanically between the two phases, and constituting one or more of the steps; washing in fresh water or sea water, light salting in unsaturated brine, full salting in saturated brine and/or marinating in spiced brine in addition to application of ultrasound in combination with the above treatment. A device for implementing the method is also described. |
