Himalayan Pink Salt Anchovy Preservation Method
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Solution Overview
Problem
Conventional methods for preserving anchovies result in high sodium content, which is detrimental to health, and do not adequately address the need for a lower sodium content while maintaining quality and organoleptic properties.
Innovation Solution
A semi-preservation method using Himalayan pink salt, involving a presalting phase, beheading and gutting, packing and maturation under pressure, cleaning, and filleting, which reduces sodium content and enhances organoleptic and salubrious properties by controlling salt concentration and application time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional sea salt preservation method is used, then suitable preservation of anchovy is achieved, but sodium content becomes excessively high (4.503 grams per 100 grams)
Solution Approach 1:
The patent changes the chemical composition parameters of the salt by using Himalayan pink salt instead of conventional sea salt. This alternative salt contains lower sodium chloride content and higher mineral content (magnesium, calcium, potassium), thereby reducing the harmful sodium effect while maintaining the preservation function through adjusted concentration and application parameters.
Solution Approach 2:
The patent employs multiple short-duration salting phases (presalting for 10-24 hours, cleaning phase for 10-30 minutes, final salting for 1-3 hours) rather than continuous long-term exposure to high salt concentrations. This intermittent, controlled application reduces cumulative sodium uptake while achieving preservation through repeated brief exposures.
2Reliability
If high concentration of salt is applied for extended periods, then preservation is improved, but sodium content increases beyond health recommendations
Solution Approach 1:
The patent implements a periodic salting process with distinct phases: presalting (10-24 hours), cleaning interval (removing excess salt), and final salting (1-3 hours). This periodic application allows the anchovy tissue to absorb and release salt in cycles, preventing saturation and reducing total sodium accumulation while maintaining preservation effectiveness through repeated controlled exposures.
Solution Approach 2:
The presalting phase is performed in advance before the main preservation process. During this preliminary phase, anchovies are exposed to salt solution for 10-24 hours to initiate preservation, then undergo cleaning to remove excess surface salt. This preliminary action prepares the anchovy tissue for subsequent processing while controlling initial sodium uptake.
3Reliability
If multiple salting phases are implemented, then preservation quality is maintained, but processing time and complexity increase
Solution Approach 1:
The patent applies salt in controlled partial amounts during different phases rather than using excessive salt throughout. The presalting phase uses moderate concentration for limited time, followed by cleaning to remove excess, then final salting uses controlled amounts. This partial application approach achieves sufficient preservation and organoleptic quality without the time cost of prolonged excessive salting.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves anchovies with lower sodium content, improved magnesium and calcium levels, and maintained quality, making them more suitable for health-conscious consumers, particularly those with sodium-related health issues.
Implementation Method 1
The anchovies are introduced in a tank of drinking water and Himalayan pink salt at a concentration of at least 400 grams of Himalayan pink salt per liter of drinking water used. The anchovies are kept in the tank for a time of at least 10 hours.
Implementation Method 2
layers of anchovies and layers of Himalayan pink salt are arranged in an alternating manner in a container, subjecting the arrangement of anchovies and salt to pressure
Data Source
AI summary
The present invention relates to a method for semi-preserving salted anchovies and the anchovy obtained with said method, where the method comprises: - a phase in which the anchovies are introduced in a tank of drinking water and Himalayan pink salt; - a phase in which the anchovies are beheaded and partially gutted; - a phase in which layers of anchovies and layers of Himalayan pink salt are arranged in an alternating manner in a container, subjecting the arrangement of anchovies and salt to pressure; - a phase in which the external salt is removed from the anchovies, the anchovies are completely gutted, the skin is removed, and they are introduced in a bath of drinking water and Himalayan pink salt to recover external salinity; - a phase in which excess moisture is removed from the anchovies; - a phase in which the anchovies are filleted and the anchovy fillets are canned together with edible oil.