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
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF DRIED MILT | 2006 |
|
RU2322870C2 |
| METHOD FOR PRODUCTION OF AIR-DRIED PRODUCTS OF SALMON FISHES OF ATLANTIC SALMON FAMILY | 2010 |
|
RU2424721C1 |
| METHOD FOR PRODUCTION OF NATURAL STRUCTURE-FORMING AGENT OF FISH RAW MATERIAL | 2011 |
|
RU2458583C1 |
| PRESERVES PRODUCTION METHOD | 2010 |
|
RU2440765C2 |
| SALMON FISH MILTS PRESERVES PRODUCTION METHOD | 2014 |
|
RU2578477C2 |
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE PRODUCT | 2009 |
|
RU2416204C1 |
| METHOD FOR PRODUCTION OF ENRICHED SALTED FISH PRODUCTS | 1992 |
|
RU2054875C1 |
| METHOD OF SALMON FILLET SALTING | 2023 |
|
RU2826586C1 |
| METHOD FOR MAKING ENRICHED FISH PRODUCTS OR SEMI-FINISHED PRODUCTS FOR SEASONING, DRYING, SMOKING AND CULINARY PRESERVES | 1991 |
|
RU2036587C1 |
| METHOD FOR PRODUCING NUTRITIONALLY ENRICHED FOODSTUFFS OR SEMIFINISHED PRODUCTS | 1993 |
|
RU2106095C1 |
