FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves cooling fish in a preservation medium immediately after catch. The conservation medium represents an ice-containing suspension in the form of thinly dispersed mixture of crystal water and liquid phase of water solution of sodium chloride; the mixture is saturated with vapoury carbon dioxide at the stage of suspension production.
EFFECT: invention allows to increase newly caught fish storage life.
3 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF COOLING TREPANG | 2016 |
|
RU2646049C1 |
| METHOD OF COOLING AND PRESERVING FISH AND SEAFOOD | 2016 |
|
RU2650532C2 |
| METHOD FOR FISH PRESERVATION ON PRODUCTION SHIPS (EMBODIMENTS) | 2020 |
|
RU2742242C1 |
| METHOD OF EVALUATING STATE OF ICHTHYOLOGICAL OBJECTS | 1997 |
|
RU2130717C1 |
| FISH COOLING AND PRESERVING METHOD AND PRODUCT PREPARED FROM FISH SUBJECTED TO SUCH TREATMENT | 1996 |
|
RU2157070C2 |
| METHOD OF GLOBULAR BLOOD VOLUME CONTROL AND IMMUNOMODULATION ACCOMPANYING TRANSPLANTATION | 2011 |
|
RU2452519C1 |
| 0 |
|
SU1780010A1 | |
| METHOD OF PRESERVATION OF A DONOR HEART | 2020 |
|
RU2743235C1 |
| SHRIMPS PRESERVATION AGENT AND METHOD FOR SHRIMPS PRESERVATION | 2005 |
|
RU2303875C2 |
| METHOD FOR PRE-IMPLANTATION PREPARATION OF BIOLOGICAL PROSTHESES FOR CARDIOVASCULAR SURGERY | 2014 |
|
RU2558089C1 |
