All brining and smoking of the filleted fish.
The brining solution was supplemented with sugar and pineapple juice.
The brine bath tank has a predetermined volume of brine solution at a predetermined concentration of brining substance in the solution.
The invention also concerns the brining solution used in said method and the cooked meat products containing alcohol.
The salting time is between 5 and 8 min.
The seasoning liquor employed in pickling also has a characteristic flavor and is usable by itself as a seasoning.
The method according to the invention is characterized in that folic acid is added in a finely distributed manner during the pickling process.
Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.
Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
The inventive system allows cooling of the already during the injection process, thereby improving the quality of the pickling and of the product obtained.
When an optimal product quality is obtained, which occurs after a maturing period of from 1 to 5 days, the enzyme activity is disrupted by deep-freezing or chemical inactivation in a manner known per se.
The invention comprises the cabbage pickling container (A), with inner lid that may be embodied in one of the two ways: single-part lid (B), and two-part lid (C).
The entire lid bottom surface is constantly in contact with the cabbage, thus preventing the detrimental influence of the surrounding air to the cabbage pickling process.
In the present invention, a 1.2 kg red chicken (Boris Brown) poultry carcass having passed through an evisceration step was immediately subjected to a curing step without being immersed in water or hot water.
A cooling system (18) is provided at least for the brine present in the tub (12), said cooling system (18) being disposed in and/or on the bottom (40) and in and/or on at least one lateral wall (38) of the tub (12) of the pickling machine (7).