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蘋果木煙三文魚 (100g)

蘋果木煙三文魚 (100g)

HK$38.00
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Description
在許多鄰海地區,如英國、挪威、阿拉斯加等三文魚的重要產區,
除了發展出不同的三文魚吃法,
遇上三文魚盛產期,也常有不同的保存方式,除了醃製作成罐頭外,「煙燻」更是風靡歐美、最常見的傳統作法。
完整取下三文魚魚肉,先以鹽進行醃漬,使三文魚肉適當脫去水分,藉此降低三文魚肉水活性、避免細菌增生。
隨後,將三文魚肉一一掛起,進入燻製程序,以蘋果木燃燒時所產生的煙霧進行燻蒸。
在燻蒸的過程中,燻煙中所含有的各種有機酸、酚、醛、酮類分子,除了會跟著附著於三文魚肉表面、帶來特殊的風味外,
也可降低魚肉表面pH值,殺死或抑制部分微生物生成。
此外,煙燻時,魚肉表面的蛋白質也會受溫度影響而凝固,形成一層蛋白質變性的薄膜,得以形成一道屏障,藉以阻止微生物進入魚肉內部,也避免魚肉中的水分與風味逸散。

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