FIELD: food industry; fish industry.
SUBSTANCE: method consists in salmon milt treatment, brine or dry salting, draining, drying. The brine salting is made in 5% salt solution with the water and milt proportion in weight 1.5:1.0 within 5 minutes at the solution temperature 9°C. The dry salting is made with the milt and salt proportion in weight not less than 5:1 for not less than 10 minutes. The milt is dried in the drying chamber at the temperature of 40°C within 8 hours. The ready product saltiness is 3.7-4.0%.
EFFECT: obtained product has high consumption properties, nutritive and biological value.
8 tbl, 7 ex
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