Preparation of the Cod And Other Salt Fish for the Market Including a Bacteriol
Preparation of the Cod And Other Salt Fish for the Market Including a Bacteriol
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From the appearance of fish described as " salt burned, " and others seen at the factory, it is evident that these fish come in contact with such quantities of salt in a fine state of division that it unites with the tissues so rapidly as to cause coagula- tion of the surface albumen and this apparently resists the penetra- tion of the salt to the deeper structure. This is said to be one of the objections to the use of fine salt. The coarse salt dissolves more slowly and is supposed to maintain... a more even strength in the pickle.
FACTORY EXPERIMENTS IN CUEING. 27 It would seem, however, that the latter assumption is not well founded, as an excess of salt above that which can be taken up by the fish is used in all cases and as long as the brine is saturated it is as strong for pickling purposes as it is possible to make it, and it does not make any difference whether the excess above saturation in a given volume is an ounce or 10 pounds. The fish handlers in- variably speak of the pickle getting stronger in going from the top to the bottom of the butt, and yet the salinometer will show 100 at all points.
What to read after Preparation of the Cod And Other Salt Fish for the Market Including a Bacteriol?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
From the appearance of fish described as " salt burned, " and others seen at the factory, it is evident that these fish come in contact with such quantities of salt in a fine state of division that it unites with the tissues so rapidly as to cause coagula- tion of the surface albumen and this apparently resists the penetra- tion of the salt to the deeper structure. This is said to be one of the objections to the use of fine salt. The coarse salt dissolves more slowly and is supposed to maintain... a more even strength in the pickle.
FACTORY EXPERIMENTS IN CUEING. 27 It would seem, however, that the latter assumption is not well founded, as an excess of salt above that which can be taken up by the fish is used in all cases and as long as the brine is saturated it is as strong for pickling purposes as it is possible to make it, and it does not make any difference whether the excess above saturation in a given volume is an ounce or 10 pounds. The fish handlers in- variably speak of the pickle getting stronger in going from the top to the bottom of the butt, and yet the salinometer will show 100 at all points.
What to read after Preparation of the Cod And Other Salt Fish for the Market Including a Bacteriol?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
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