FIELD: food production technology.
SUBSTANCE: method includes fish cleaning, salting and treating with smoking liquid and frying. After fish salting, it is cured in salted solution of lactoserum with the addition of smoking liquid and dry chitin or chitosan.
EFFECT: compact structure of fish of juicy and delicate consistency.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING HOT SMOKED FISH | 2007 |
|
RU2335909C1 |
| METHOD OF SPECIALTY PRESERVES PRODUCTION | 2007 |
|
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| METHOD FOR PRODUCING OF DELICACY PRESERVES FROM NON-DRESSED FISH | 2007 |
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| METHOD OF CAVIAR PRODUCTION | 2007 |
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RU2330520C1 |
| METHOD OF PRODUCTION OF SMOKED-DRIED CAVIAR | 2007 |
|
RU2330521C1 |
| METHOD FOR MANUFACTURING FISH CULINARY PRODUCT | 2007 |
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RU2364278C2 |
| PRESERVES PRODUCTION METHOD | 2010 |
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RU2440765C2 |
| SMOKED FISH PRODUCTION METHOD | 2011 |
|
RU2453121C1 |
| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| METHOD FOR MANUFACTURE OF FORMED SMOKE PRODUCTS | 2001 |
|
RU2179395C1 |
