FIELD: food industry.
SUBSTANCE: method envisages fish raw material injection with pickle containing a composite of functional ingredients in an amount of 0.070 kg of dry composite per 1 kg of pickle. The composite includes sodium tripolyphosphate, citric acid and lactose at specified ratio. Additional salting is performed in pickle containing a concentrate of whey proteins in amount of 0.010 kg per 1 kg of pickle.
EFFECT: invention ensures reduction of salting duration, preservation of valuable fish raw materials components, increasing the product yield and storage life.
6 cl, 3 tbl, 3 ex
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