METHOD OF SMOKING FISH BY USING RHUBARB ROOT EXTRACT Russian patent published in 2000 - IPC

Abstract RU 2157634 C1

FIELD: production of smoke fish products. SUBSTANCE: method involves washing and salting fish; treating salted fish in 1-6% aqueous solution of rhubarb root extract by dipping fish into solution for 30 plus and minus 1 s to impart smoked color, specific flavor and sharp taste, as well as antioxidant properties; directing treated fish for smoking for 12 hours at temperature of 22-24 C. EFFECT: improved quality of product and intensified smoking process. 2 ex

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RU 2 157 634 C1

Authors

Katserikova N.V.

Musin Ju.V.

Mglinets A.I.

Miller E.V.

Dates

2000-10-20—Published

1999-06-03—Filed