Method for increasing storage period of herring fish

[0024] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0025] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0026] (II) Soak the herring obtained in step I for 35 minutes in the first soaking solution at 4 degrees Celsius, which includes 0.42% sodium chloride, 3.5% ethanol, and 1.8% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0027] (III) Soak the herring obtained in step II for 35 minutes in the second soaking solution at 4 degrees Celsius, and the second soaking solution includes 2.6% sodium chloride, 0.9% calcium chloride, 0.9% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0028] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, and the first surface treatment ...

[0033] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0034] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0035] (II) Soak the herring obtained in step I for 20 minutes in the first soaking solution at 5 degrees Celsius, which includes 0.3% sodium chloride, 5% ethanol, and 2.0% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0036] (III) Soak the herring obtained in step II for 20 minutes in the second soaking solution at 5 degrees Celsius, the second soaking solution includes 1.5% sodium chloride, 1.2% calcium chloride, 1.2% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0037] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, the first surface treatment paste inclu...

[0042] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0043] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0044] (II) Soak the herring obtained in step I for 40 minutes in the first soaking solution at 3 degrees Celsius, which includes 0.5% sodium chloride, 2% ethanol, and 1.2% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0045] (III) Soak the herring obtained in step II for 40 minutes in the second soaking solution at 3 degrees Celsius, and the second soaking solution includes 3.8% sodium chloride, 0.5% calcium chloride, 0.5% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0046] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, the first surface treatment paste i...