| 摘要 |
Seafood prods. (e.g. fish, crustaceans, shellfish or mixts. contg. them) are preserved by dehydration (opt. after sterilisation) and packaging in air-tight containers. The preserved prods. can be stored at 15-20 deg.C for a year without deterioration. Before dehydration, the seafood can be ground together with other ingredients, e.g. starch-contg. materials, antioxidants, citric acid, polyphosphates, flavours, glutamates and/or proteins. Sterilisation is pref. effected in a scraped-surface steriliser. During dehydration, the prod. is pref. isolation from the ambient atmos. by the water vapour released. Dehydration can be effected in a drying cylinder or spray tower. |
