FIELD: fish industry, in particular, production of slightly smoked fish.
SUBSTANCE: method involves providing cycled slight drying until moisture content of salted semi-finished product is no more than 65-66%; feeding dispersed smoke-flavoring preparation having temperature of 35-40 C into chamber having temperature of 30-35 C, with dispersion and slight drying processes being alternated in succession.
EFFECT: intensified smoking process and reduced consumption of smoke flavoring preparation.
5 cl, 3 ex
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SU1683631A1 |
