FIELD: fish industry, particularly, production of oil preserves. SUBSTANCE: method involves packing of raw material in container with the following introduction of salting mixture and smoking agent "VNIPO" and vegetable oil. Smoking agent is added in 10-% solution of sodium benzoate at ratio 1: 1.3 - 1.5: 2, respectively, with the following introduction into container from 1.8 to 3% from fish mass. EFFECT: broadened assortment of fish preserves with improved tastiness. 3 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING SLIGHTLY CURED FISH | 2000 |
|
RU2163443C1 |
| METHOD OF OBTAINING SALTED PRODUCT FROM GRENADIER AND PRESERVES FROM GRENADIER FISH | 2000 |
|
RU2192134C2 |
| METHOD FOR OBTAINING SLIGHTLY SMOKED FISH PRODUCT | 2000 |
|
RU2163444C1 |
| PREPARATION METHOD OF HOT SMOKED PERU-CHILIAN CALAMAR | 2008 |
|
RU2362426C1 |
| METHOD FOR PRODUCING LIGHT-SALTED HERRING | 2000 |
|
RU2163442C1 |
| METHOD FOR PRODUCTION OF MOULDED HOT SMOKED FISH PRODUCTS WITH STRUCTURE SIMILAR TO THAT OF HAM | 2010 |
|
RU2452263C1 |
| METHOD FOR PRODUCING OF SEMIHOT-SMOKING FISH | 2005 |
|
RU2300966C1 |
| METHOD FOR PREPARING FRESHLY SALTED CREAM-LIKE PRODUCT OF HYDROBIONTS | 1991 |
|
RU2040189C1 |
| METHOD FOR PREPARING PRESERVES FROM DRESSED FISH | 1997 |
|
RU2119760C1 |
| RESTRUCTURISED MOULDED FISH PRODUCT | 2010 |
|
RU2452262C1 |
