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LIGHT CURING OF HERRING FILLETS FOR FREEZING AND FROZEN STORAGE.

Author(s) : HANSEN P.

Summary

CONVENTIONAL SCANDINAVIAN < GRAVAD > FISH ARE NORMALLY MADE FR OM FILLETS OF SALMON OR OTHER LARGE FISH. THE FILLETS ARE CURED WITH DRY SALT, SUGAR AND SPICES DURING 1 OR 2 DAYS. THE NEW DANISH CURING PROCESS INCLUDES THE QUICKSALTING OF HERRING AND SIMILAR SMALL FILLETS. THE BEST RESULTS ARE OBTAINED BY MIXING THE FILLETS WITH PASTES MADE UP OF DRY SALT, WHEY POWDER AND WATER. DURING THE FIRST HOURS OF MIXING, THE FILLETS LOSE WATER. DURING THE MIXING PROCESSTHE FILLETS ABSORB ALMOST ALL THE BRINE AND ACQUIRE AN ATTRACTIVE STRUCTURE CHARACTERISTIC OF < GRAVAD >.

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Pages: 586-592

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Details

  • Original title: LIGHT CURING OF HERRING FILLETS FOR FREEZING AND FROZEN STORAGE.
  • Record ID : 1988-2364
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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