FIELD: food industry.
SUBSTANCE: method involves washing, defrosting, skinning and filleting fish. Fillet is frozen to 10°C below zero, cut into slices, laid on iron net and salted in the solution containing a colouring agent, flavour additives, preservative and a flavouring agent. Then the slices are frozen, dried with hot air and cooled. After cooling the slices undergo a final drying up until mass fraction of moisture is between 20% and 35%.
EFFECT: invention enables to shorten preparation duration and to improve the product quality at the same time.
2 cl, 4 ex
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