New technology for salting, air drying and maturing weever
作者： Jiamei Wang , Jianhao Zhang , Huili Zhang
DOI:
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摘要: The invention relates to new technology for salting, air drying and maturing weever belongs the technical field of deep processing aquatic products. comprises following steps: washing blood on surface fresh draining; applying 3.5 5.5 percent salt uniformly salting 45 55 hours under conditions that temperature is between 0 4 DEG RH (83+/-8) percent; raising gradually 3 5 days humidity 65 88 (RH), 15 31 ensure water content air-dried matured products in a range 53 60 percent, 2.5 3.3 percent. In weever, corrosion initiated by growth microbes suppressed regulating controlling process, hydrolysis oxidation proteins fat muscles are quickened flavor-forming speed improved. Therefore, product maintains flavor quality characteristics traditional fishes, limit seasonal production broken through, mass modern fish realized.
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