FOOD TECHNOLOGY

Detailed explanation-1: -Place prepared seafood in a single layer in a container. Cover, and leave in a cool place (20°C or less) for the required time. Rinse under cold running water. Dry with disposable paper towels. More items

Detailed explanation-2: -Dry salting is a fermentation method that involves sprinkling salt onto a dry vegetable to draw out the water. The vegetable is then pounded to further break down the cell walls and release juice in order to create enough liquid brine to submerge the vegetables.

Detailed explanation-3: -Dry salting, brine salting and mixed salting are commonly used methods in salting of fish. Salting of seafood is done with salt. The main purpose of salting is to separate water from the fish and replace it with salt.

Detailed explanation-4: -There are two ways of salting foods: dry and wet. Both methods ensure extra flavour and preservation, but dry salting draws moisture out of the product to enhance the flavour whereas brining (wet salting) adds extra moisture for more flavour. You can choose one of these methods, depending on what you want to do.