FIELD: food industry.
SUBSTANCE: the innovation suggested deals with successive keeping the product in two media: in smoking liquid and in pure water. In smoking liquid it should be kept at about 30-35°C for about 5-15 min. Moreover, the ratio of smoking liquid weight against that of the product corresponds to 5:1. In pure water it should be kept at about 37-40°C for about 15-25 min, the above-mentioned ratio being 4:1. While keeping the product in smoking liquid it should be necessary to provide liquid's mixing. The present innovation enables to obtain reconstructed product (either fish or meat) with the odor of smoked food.
EFFECT: higher efficiency of reconstruction.
4 ex
| Title | Year | Author | Number |
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