FIELD: canned food industry and preservative production, may be used on vessels and fish-processing enterprises. SUBSTANCE: method involves aromatizing plant oil with smoking liquid while continuously mixing at temperature of 33-38 C for 15-17 min. Mixing may be combined with exposing to ultrasonic vibrations at frequency of 50-500 kHz for 5 min. Improved mixing parameters allow process to be intensified and stable emulsion to be produced. EFFECT: increased efficiency and improved quality of emulsion. 2 cl
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