FIELD: fish industry.
SUBSTANCE: method involves mixing fish with dry salt; placing in container and salting; performing salting procedure in three stages: first stage including initial salting and providing brine strength at temperature of from +1 C to -1 C, second stage including main stage of salting at temperature of -21 C, and third stage including concentration equalizing and fish maturation at temperature of from 0 C to +5 C. Duration of each stage is 8-12 hours.
EFFECT: wider range of fish products and reduced salting time.
5 ex
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RU2054875C1 |
