FIELD: fish industry. SUBSTANCE: before treatment of raw material by aqueous solution of smoking mixture, food component of polymer nature is added in it. Then mixture is heated up to 50-100 C at continuous mixing, and cooled up to 35-45 C. After it, mixture is regularly applied to surface of fish fillet. Food additive of protein nature is additionally introduced in aqueous solution of smoking mixture. EFFECT: reduced duration of smoking process. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| SMOKING LIQUID PREPARING METHOD | 1999 |
|
RU2156071C1 |
| METHOD FOR PREPARING OF DELICACY FISH PRESERVES | 2005 |
|
RU2287936C1 |
| METHOD FOR AROMATIZING PLANT OIL WITH SMOKING LIQUID | 1998 |
|
RU2130725C1 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| DELICACY CANNED FOODS PRODUCTION METHOD | 1998 |
|
RU2127525C1 |
| PROCESS INTENDED FOR DETERMINATION OF READINESS OF COLD-SMOKING FISH FILET | 1995 |
|
RU2093824C1 |
| HOT SMOKED FISH COOKING METHOD | 2022 |
|
RU2792451C1 |
| METHOD FOR PREPARING HOT-SMOKING FISH | 1995 |
|
RU2088095C1 |
| SMOKED FISH PRODUCTION METHOD | 2011 |
|
RU2453121C1 |
| PRESERVE PRODUCTION METHOD | 2000 |
|
RU2170515C1 |
