METHOD FOR FISH SALTING Russian patent published in 1998 - IPC

FIELD: fish industry. SUBSTANCE: method involves preliminary removal of scale from fish. Fish salting is carried out by mixing fish with dry common salt and pouring out fish, packed in salting vat, with cooled brine. Fish is aged till necessary content of common salt in muscle tissues and for redistribution of salt. Brine temperature at moment of pouring is 5-25 C. Duration of salting process is 1.5-7 days. For readiness, fish is aged on racks for 6-18 h. EFFECT: improved consistence of muscles and removal of tissues red discoloration at fish backbone; reduced of salting duration and redistribution of salt. 1 tbl, 5 exps