| 摘要 |
PURPOSE:To deodorize shark meat without using a chemical, by exposing the meat to scattered light at a low temperature. CONSTITUTION:Shark meat is dressed and cut to a thickness of about 3cm or less, frozen, and preferably put into a saline solution with a concentration of 25-40g/l in a vessel. The vessel is covered with a wrapping film, sealed, and allowed to stand under scattered light at about 5-10 deg.C for about 10-16hr, and the immersion liquid is removed. The vessel is then covered with a new wrapping film, and allowed to stand under scattered light at about 5-10 deg.C for about 8-12hr. The dark yellow leached liquid is removed, and the vessel is sealed up in a new wrapping film, allowed to stand under scattered light at about 5-10 deg.C for about 12- 16hr, and rinsed with clear water at about 5-10 deg.C for about 1hr. |
