FIELD: food-processing industry, in particular, production of salted fish product.
SUBSTANCE: method involves mixing fish with edible salt and/or saline solution, with herring being held during 9 days at temperature of -1 C, or during 8 days at temperature of +3 C, or during 4 days at temperature of +6 C for maturation before salting procedure. Salt is added into maturated semi-finished product in required amount for providing predetermined weight part of salt in product.
EFFECT: increased quality, improved appearance, taste and aroma of fish product, reduced salt content, simplified process and reduced time for processing of fish.
9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF SALTED FISH | 2004 |
|
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| METHOD FOR MAKING ENRICHED FISH PRODUCTS OR SEMI-FINISHED PRODUCTS FOR SEASONING, DRYING, SMOKING AND CULINARY PRESERVES | 1991 |
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| METHOD FOR PREPARING LIGHT-SALTED CREAM-LIKE PRODUCT FROM HYDROBIONTS | 1995 |
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| METHOD FOR PRODUCTION OF ENRICHED SALTED FISH PRODUCTS | 1992 |
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| METHOD OF SALTING FISH | 2018 |
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