FIELD: food production process.
SUBSTANCE: previously prepared fish is salted until mass fraction of salt in fish muscular tissue makes 1.2-2.5%. After that fish is slightly smoked till moisture content makes not more than 60%. After that steam boiling in milk whey solution till temperature in the centre of fish makes 70-72°C. Smoking preparation can be added to milk whey solution during steam boiling.
EFFECT: increased nutritional value, improved consistency and organoleptical product properties.
2 cl, 5 ex
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