METHOD FOR PRODUCING OF SEMIHOT-SMOKING FISH Russian patent published in 2007 - IPC A23L1/325 A23B4/44 

FIELD: fish industry.

SUBSTANCE: method involves directing preliminarily prepared fish for slight drying during 10-15 min at temperature of 20-22 C; providing three-staged smoking of slightly dried fish: first stage including processing of fish with smoke flavoring preparation, second stage including drying fish at temperature of 20-25 C during 3-5 hours, third stage including thermal processing of fish during 15-30 min at temperature of 65-70 C, followed by quick cooling to temperature within fish not in the excess of 20 C. Processing of fish with smoke flavoring preparation is performed by dispersion thereof during 5-15 min at the rate of 1.0-1.5 l/min in an amount of 1.5-2.5% by weight of fish with smoke flavoring preparation being continuously circulated, as well as by dipping fish into smoke flavoring preparation for 40-60 s. Smoke flavoring preparation is "VNIRO" type smoke flavoring preparation or "liquid smoke" of similar chemical composition.

EFFECT: provision for obtaining of ecologically safe smoked product, simplified smoking method owing to usage of smoke flavoring preparation, and wider range of smoked fish product with increased nutrient value.

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