FIELD: food industry.
SUBSTANCE: invention refers to fish industry. The method envisages fish washing, placement into a container and mixing with dry salt. Fish mixed with salt is maintained at 0-10°C during 6-12 hours. Then fish is poured vegetable oil over, the oil to fish ratio version from 1:4 to 1:1 and maintained in oil at 0-10°C during 6-12 hours. In another version fish mixed with salt is poured vegetable oil over, the oil to fish ratio varying from 1:4 to 1:1 and maintained in oil at 0-10°C during 12-24 hours with non-recurrent turning 6-12 hours after pouring oil over.
EFFECT: invention provides for decrease of fish salting duration.
2 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| METHOD OF MANUFACTURING SALTY FISH PRODUCTS OF INTERMEDIATE PRODUCTS FOR SUN-CURING, DRYING, SMOKING, AND PRESERVES | 0 |
|
SU1753933A3 |
| METHOD OF OBTAINING SALTED PRODUCT FROM GRENADIER AND PRESERVES FROM GRENADIER FISH | 2000 |
|
RU2192134C2 |
