| 摘要 |
PURPOSE:To obtain low-salt salted fish eggs firmly tightened by mutual action of osmotic pressure of common salt and ethyl alcohol by adding an adequate amount of ethyl alcohol into a salting solution of fish eggs. CONSTITUTION:Fish eggs, e.g. salmon roe or cod roe, are dipped in a salting solution prepared by adding ethyl alcohol to a saline solution, and salted while continuously stirring the solution. The salmon roe after salting is then put in a wooden box, etc., and refined salt is placed on the box as a weight to age the salmon roe at ordinary temperature. As a result, the common salt concentration in the salted salmon roe is about 4.6%, and about 1/2 of about 98% common salt concentration without adding the ethyl alcohol thereto. Thus, the aimed low-salt salted salmon roe is obtained. The concentration of the ethyl alcohol to be used in the saline solution is preferably about 5-30%(vol./ vol.). |
