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Application filed by Сьбирателно Дружество "Динг"filedCriticalСьбирателно Дружество "Динг"
Priority to BG102743ApriorityCriticalpatent/BG102743A/en
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Food Preservation Except Freezing, Refrigeration, And Drying
(AREA)
Abstract
The purified brine can be for food purposes, in particular for the production of nonsterile and sterile fish products: salt frozen, salty, soused, dried, cold and hot smoked, canned and other fish. It is produced from industrial brine by a method as a result of which end product corresponding to specified requirements is produced having the following chemical and biological characteristics: NaCl content in light concentration brine under 12%, in average concentration brine from 13 to 30% and in strong concentration brine over 30%; Ca content up to 0.1%; Mg for all concentrations under 0.06%; sulphates content no more than 6.0%; Cu under 0.6%; Pb under 0.6%, As under 0.3%; Zn under 3.0%; microscopic fungi spore content, for all concentrations, not exceeding 1000 koe/g; yeasts no more than 1000 koe/g. 3 claims
BG102743A1998-09-011998-09-01Purified brine for foodstuff purposes and method for its preparation
BG102743A
(en)
Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat
Manufacturing method for calcium ionized water additive for meal or food made by roasting oyster shells 9 times, and calcium ionized water additive manufactured by the same