METHOD FOR PRODUCING SALTED FISH FILLET Russian patent published in 2000 - IPC

FIELD: fish-processing industry. SUBSTANCE: method involves dusting preliminarily prepared fish fillet with salt mixture; putting it into barrel and filling with brine; sealing barrel and holding fillet for salting it through and maturing; introducing food-grade dyes K 124 and K 160 into salt mixture in an amount of 0.01-0.003% by weight or 0.001-0.002% by weight of raw material to be processed; holding fillet in barrel for 5-14 days while maintaining temperature of 0- -2 C; during the whole holding period, rolling barrel over at frequency of 10-12 revolutions per day in alternation to one and to other side; introducing citric acid and acetic acid in an amount of 0.1-0.2% and 0.2-0.3% of weight of raw material under process. Fillet produced has delicate and juicy consistency. It may be imparted a wide range of colors, from delicate pink to red to make it looking like salmon fish flesh. EFFECT: increased efficiency, simplified method and improved quality of fillet. 3 cl, 3 ex