DEODORIZATION PROCESS FOR SHARK (CARCHARHINUS MELANOPTERUS) MEAT USING WINE

摘要

This utility model relates to the process of reducing the strong ammoniacal odor in shark meat most specifically the Charcharinus melanopterus species of shark using wine. The process comprises primarily of soaking the shark meat sllices in 5 pcnt wine solution for 15 minutes. The wine solution can be made of nipa wine (lambanog) or gin.