FIELD: food industry.
SUBSTANCE: invention provides for cutting, preliminary drying, salting and secondary drying. Preliminary drying is performed by airflow at a speed of 1-5 m/s at 6°C to 22°C during 6-24 hours. Dried raw materials are put in closed chamber and maturated at 10°C to 15°C during 1-6 hours before salting.
EFFECT: invention allows to reduce technological process duration and improve end product quality.
2 cl, 3 ex
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