FIELD: fish industry. SUBSTANCE: method involves cutting prepared raw material; providing dry or pickle salting; performing additional drying and dispersing smoking preparation having temperature exceeding raw material temperature by 50-60 C, with smoking preparation being supplied at rate of 1-2 l/min in an amount of 2-9 wt %; providing recirculation of produced air mixture for 5-7 min upon each cycle of supplying of smoking preparation. EFFECT: wider range of fish product with improved quality by intensified smoking process. 4 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING AROMATIZED OIL PRESERVES | 2000 |
|
RU2163441C1 |
| PREPARATION METHOD OF HOT SMOKED PERU-CHILIAN CALAMAR | 2008 |
|
RU2362426C1 |
| METHOD FOR PRODUCING SLIGHTLY CURED FISH | 2000 |
|
RU2163443C1 |
| METHOD FOR PRODUCING LIGHT-SALTED HERRING | 2000 |
|
RU2163442C1 |
| METHOD FOR PRODUCING OF SEMIHOT-SMOKING FISH | 2005 |
|
RU2300966C1 |
| METHOD OF OBTAINING SALTED PRODUCT FROM GRENADIER AND PRESERVES FROM GRENADIER FISH | 2000 |
|
RU2192134C2 |
| METHOD FOR PRODUCTION OF MOULDED HOT SMOKED FISH PRODUCTS WITH STRUCTURE SIMILAR TO THAT OF HAM | 2010 |
|
RU2452263C1 |
| RESTRUCTURISED MOULDED FISH PRODUCT | 2010 |
|
RU2452262C1 |
| METHOD FOR PRODUCING SAUSAGE FROM SEAL MEAT | 2014 |
|
RU2581660C1 |
| FOOD PRODUCT PREPARING METHOD AND APPARATUS | 1992 |
|
RU2067397C1 |
