METHOD FOR PRODUCTION OF HOT-SMOKED FISH Russian patent published in 2010 - IPC A23B4/44 

FIELD: food industry.

SUBSTANCE: invention relates to fish-processing industry. Method includes drying and boiling of fish with superheated steam of temperature of 383…443 K and speed of 0.1…0.5 m/s for 25…45 minutes. Then smoke fume treatment is carried out with temperature of 373…403 K until temperature in the centre of fish body makes 346…348 K. In process of fish smoking it is simultaneously exposed to pulse treatment by ultrasonic waves with length of 300 nm for 6…8 seconds with a range of treatment of 5 min as fish moves along trajectory parallel to direction of ultrasonic wave distribution.

EFFECT: invention makes it possible to intensify process of smoke fume components diffusion into thickness of fish body with their more even distribution.

5 dwg, 2 tbl, 1 ex