It takes a long time to wait patiently for high-quality salted herring. Turn the herring over, remove its internal organs, put it in an unsterilized bobbin, and let it gradually coagulate in light salt water at a suitable humidity of 15-20 degrees Celsius, thus giving birth to a precious bacteria-"semi-anaerobic bacteria" anaerobic bacteria, which is the king of bacteria.
Then the bacteria in the tank will grow wildly, constantly releasing the smell of carbon dioxide, acetic acid, propionic acid, butyric acid and hydrogen sulfide. Herring is a kind of marine fish with fishy smell. After repeated fermentation, it naturally decays, and the smell can be imagined.
Matters needing attention in eating canned herring
1. It is forbidden to take this canned food on the plane. Once the can is broken by air pressure, it may cause safety hazards.
2. After enjoying the perfect food, remember to seal the canned food before throwing it away, so as not to affect the city appearance and environment.
3. It must be cooked before eating. If it is put into the microwave oven, please take it out of the jar and heat it to avoid cracking. If you feel unwell, please induce vomiting first. If the symptoms are still not relieved, please seek medical advice immediately.
The above contents refer to Baidu Encyclopedia-Canned Herring.