FIELD: fish industry. SUBSTANCE: after cutting-out the specimens from light surface of fish and measuring the reflection factor of that surface with subsequent calculation of color characteristics, degree of product readiness is judged by one of color characteristics getting into the following ranges: dominating wave length is 573- 596 nm; brightness is 10-50 per cent, and purity is 7-5 per cent. EFFECT: higher accuracy of determination.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING FISH OF COLD SMOKING | 1995 |
|
RU2093035C1 |
METHOD FOR AROMATIZING PLANT OIL WITH SMOKING LIQUID | 1998 |
|
RU2130725C1 |
METHOD FOR PREPARING HOT-SMOKING FISH | 1995 |
|
RU2088095C1 |
SMOKING LIQUID PREPARING METHOD | 1999 |
|
RU2156071C1 |
FOOD PRODUCT SMOKING METHOD | 2000 |
|
RU2173522C1 |
HOT SMOKED FISH COOKING METHOD | 2022 |
|
RU2792451C1 |
METHOD OF ASSESSING SMOKED FISH READINESS FROM COLOR | 0 |
|
SU1464072A1 |
METHOD OF MANUFACTURING HOT SMOKED FISH | 2007 |
|
RU2335909C1 |
METHOD FOR PREPARING OF DELICACY FISH PRESERVES | 2005 |
|
RU2287936C1 |
FISH QUALITY ESTIMATION METHOD | 1998 |
|
RU2138043C1 |
Authors
Dates
1997-10-20—Published
1995-04-10—Filed