FIELD: food products.
SUBSTANCE: method implies raw stock preparation and salting. After salting fish is cured in salt solution of milk whey with addition of smoking preparation and dry chitin or chitozan. Then fish is treated with smoking fluid, dried and cooked.
EFFECT: invention allows manufacturing of hot smoked fish with tightened structure, fine texture and increased nutrient value.
2 cl, 2 tbl, 3 ex
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