FIELD: fish processing industry.
SUBSTANCE: method involves three-staged fish processing: slightly drying fish with hot air, cooking-through fish with steam and smoking with smoke-air mixture during 30-110 min, with processes for slight drying and cooking of prepared fish being provided using overheated steam having temperature of 383-443 K and flow speed of 0.1-0.5 m/s during 25-45 min; performing smoking procedure using smoke having temperature of 373-403 K until temperature within fish trunk is 346-348 K; cooling ready fish with air, which is thereafter directed into smoke generator. Smoke is produced by burning mixture of sawdust and chips of bark-free beech, linden, alder, oak, nut-tree, and birch used in proportion of 20:20:25:15:10:10 and having moisture content below 20%.
EFFECT: improved quality of ready product, reduced material and power consumption.
1 dwg, 4 tbl, 2 ex
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