FIELD: fish industry. SUBSTANCE: method involves cutting and salting fish and placing it into cans; introducing oil, spice, smoking preparation in an amount of 0.8-3.0 wt% of fish; hermetically sealing cans. Prior to adding smoking preparation into can, smoking preparation is cleaned with chitin, and chitosan is added. Chitin is used in an amount of 0.5-2.0 wt%, and chitosan is added in an amount of 0.5-5 wt% of smoking preparation. EFFECT: improved quality and wider range of ready products. 4 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING PRESERVES IN JELLING SAUCE | 2001 |
|
RU2202922C1 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| METHOD FOR MANUFACTURE OF FORMED SMOKE PRODUCTS | 2001 |
|
RU2179395C1 |
| METHOD OF PRODUCING CANNED MEAT IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211586C1 |
| METHOD OF PREPARING FOOD PRODUCTS IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211584C1 |
| SMOKING MEDIUM PRODUCTION METHOD | 2000 |
|
RU2170021C1 |
| METHOD FOR MANUFACTURING PRESERVES IN AROMATIZED OIL | 2003 |
|
RU2239337C1 |
| DELICACY CANNED FOODS PRODUCTION METHOD | 1998 |
|
RU2127525C1 |
| METHOD FOR PRODUCING OF CANNED MEAT IN JELLY MEDIA WITH SMOKING AROMA | 2002 |
|
RU2220577C1 |
| METHOD FOR PRODUCING OF CANNED FISH FOOD IN AROMATIZED OIL | 2003 |
|
RU2243705C1 |
