FIELD: food-processing industry. SUBSTANCE: method involves freezing out frozen fish in air; cutting and freezing at temperature ranging between -10 C and -18 C for 24-48 hours; drying for 8-15 hours at temperature of from 0 to 10 C; salting fish with dry cure mixture and repeatedly drying at temperature not exceeding 27 C for time not exceeding 12 hours. Ready product has improved consumer properties and soft consistency, and may be recommended as dietary food product. EFFECT: simplified method and improved quality of product. 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING DRIED SQUID | 1999 |
|
RU2158526C1 |
| SUN-DRIED FISH PRODUCTION METHOD | 2008 |
|
RU2376774C1 |
| METHOD FOR STOCKFISH PRODUCTION | 2005 |
|
RU2292144C1 |
| METHOD FOR PRODUCTION OF DESICCATED-AND-JERKED SQUID | 2005 |
|
RU2292807C1 |
| DRIED SQUID PREPARING METHOD | 1999 |
|
RU2153815C1 |
| METHOD FOR PRODUCTION OF DRY-CURED FISH | 2010 |
|
RU2444198C1 |
| FISH SALTING METHOD (VERSIONS) | 2009 |
|
RU2411736C2 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| PRESERVE PRODUCTION METHOD | 2000 |
|
RU2170515C1 |
| DELICACY CANNED FOODS PRODUCTION METHOD | 1998 |
|
RU2127525C1 |
