Essay, What Is The Role Of The Gin/Alcohol In The Curing Process To Curing Process Of Fish Fillet?

ESSAY

what is the role of the gin/alcohol in the curing process to curing process of fish fillet?

 

Answer:

Fish fillets have been around for thousands of years and are one of the most basic and desirable dishes. In their current fresh form, these delicacies must be cured. This process is generally done by applying a chemical mixture to the fish outside as well as inside, which includes soaking it in salt water or alcohol. But what role does alcohol play? Is it a necessary component in the curing process?

First of all, you can think about fish fillets as a type of food that has been processed via drying rather than cooking. This means that they have been dried and then frozen, which basically means that the ingredients are cooled.

Salting has been used for hundreds of years in curing fish and meat, but it was only discovered by the ancient Romans. The fish were left to dry out in shallow pits covered with salt for a few days and then moved to deeper pits with a specific mix of salt, sulfur and ferrous chloride (FeCl3). The result is the browning of the outside and it can be preserved for a long time by salt curing.

But why does salt curing work? Actually, we cannot use the word “salt” for any salt substance of sodium chloride, and in general, there are two ways to explain the process. The first explanation is that it is closely related to the amount of water inside the meat. Salt attracts and absorbs water from the meat through osmosis, and at the same time, sodium (Na+) ions from salt react with the organic material in meat to make them more solid.

So basically, the role of the gin/alcohol in the curing process of fish fillet is to decrease the amount of water in the meat.

But is the alcohol really necessary? As it turns out, this question is not simple to answer. In general, meat products can be cured by a number of methods including salting and smoking. The last method is used as a technological process that involves heating the product in an oven at high temperature and then cooling it down quickly before storing it to preserve the food.