| 摘要 |
PURPOSE:To obtain a deodorized processed food of krill free from original odor of the krill and directly left in flavor ingredient of the krill and having good taste, by adding common salt to stripped krill and aging the krill at low temperature. CONSTITUTION:Common salt is added to stripped krill so that common salt content of 0.4-3% and aged at <=10 deg.C for 24-80hr, preferably at about 0-5 deg.C for 30-50hr. |
