FIELD: food-processing industry, in particular, production of novel foods from salmonid fish milt.
SUBSTANCE: method involves treating salmonid fish milt; providing wet or dry salting: wet salting being provided in 3-5%-saline solution with water to milt weight ratio of 1.5:1.0 during 4-6 min at temperature of solution of 8-10 C, and dry salting being provided at milt and salt weight ratio of 5:1 during at least 9-11 min; drying milt at temperature of 65-70 C during 14-15 hours and cooling at temperature of 15-20 C.
EFFECT: wider range of food products with high gustatory and nutritive properties and prolonged shelf life.
8 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR DRIED SALMON MILT | 2006 |
|
RU2323579C2 |
| METHOD OF SALMON FILLET SALTING | 2023 |
|
RU2826586C1 |
| METHOD OF SALTING DELICATESSEN FISH | 2015 |
|
RU2586916C1 |
| METHOD FOR PRODUCTION OF SALTED-DRIED PRODUCTS OF SALMON FISHES OF ATLANTIC SALMON FAMILY | 2010 |
|
RU2426435C1 |
| METHOD OF SALTING DELICATESSEN FISH | 2020 |
|
RU2738475C1 |
| METHOD FOR PRODUCTION OF AIR-DRIED PRODUCTS OF SALMON FISHES OF ATLANTIC SALMON FAMILY | 2010 |
|
RU2424721C1 |
| PRESERVES PRODUCTION METHOD | 2010 |
|
RU2440765C2 |
| METHOD OF SALTING DELICATESSEN FISH FILLET | 2020 |
|
RU2727357C1 |
| SALMON FISH MILTS PRESERVES PRODUCTION METHOD | 2014 |
|
RU2578477C2 |
| METHOD FOR PRODUCTION OF DRIED SCALLOP FILLET | 2010 |
|
RU2440777C1 |
