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
| Title | Year | Author | Number |
|---|---|---|---|
| FISH SALTING METHOD (VERSIONS) | 2009 |
|
RU2411736C2 |
| METHOD OF SALTING DELICATESSEN FISH FILLET | 2020 |
|
RU2727357C1 |
| SOFT-SALTED FISH PRODUCTION METHOD | 2008 |
|
RU2370042C1 |
| METHOD FOR PRODUCING SALTED FISH FILLET | 1999 |
|
RU2143812C1 |
| METHOD OF SALTING DELICATESSEN FISH | 2020 |
|
RU2738475C1 |
| METHOD FOR PRODUCTION OF WEST PACIFIC SARDINES IN OIL | 2020 |
|
RU2745352C1 |
| METHOD FOR PRODUCING OF DELICACY PRESERVES FROM NON-DRESSED FISH | 2007 |
|
RU2320220C1 |
| METHOD OF PRODUCTION SALTED HERRING SNACK PRODUCT FOR ALIMENTATION OF CHILDREN OF PRESCHOOL AND SCHOOL AGE | 2015 |
|
RU2601064C1 |
| METHOD FOR PRODUCTION OF ENRICHED SALTED FISH PRODUCTS | 1992 |
|
RU2054875C1 |
| METHOD FOR PREPARING FRESHLY SALTED CREAM-LIKE PRODUCT OF HYDROBIONTS | 1991 |
|
RU2040189C1 |
