Dry salting method is granular dry salt and aquatic raw materials mixed in certain proportion and a method for curing, but also called mix salt law. This approach the speed of dehydrating specific humidity salting method is much faster, but the amount of salt penetration to control in the range of acceptable taste. Can be controlled through dry salting time. In the form of "period" or "block" canned fish can using the dry salting method. Whether it is a kind of pretreatment method, we can not completely prevent water fish plasma protein and muscle loss. As a result, these proteins are usually appear in their natural juice.

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