| 摘要 |
A cooling liquid for fresh fish is characterized by comprising the following components: water; one or more inorganic salts, preferably NaCl; one or more polyhydric alcohols, preferably glycerol, and ascorbic acids. By use of this cooling liquid fish may be cooled down to -1 to -2 DEG C without the fishflesh freezing. The cooling liquid permits considerable increase of the shelf life of fish. |
