SMOKED FISH PRODUCTION METHOD Russian patent published in 2012 - IPC A23B4/44 

FIELD: food industry.

SUBSTANCE: invention relates to fish industry. Fish raw material is split. One performs preliminary fume smoking during 2 hours at relative air humidity equal amounting 100%, air temperature equal to 0°C- 10°C and air blow-off rate varying within the range from 0.1 m/sec to 2.0 m/sec, with subsequent fish salting. The fish is dried at air blow-off rate varying within the range from 1.0 m/sec to 5.0 m/sec in two stages: at air temperature from 0°C to 10°C and 100% relative air humidity during 6-8 h at the first stage and with 15°C - 27°C dry air during 12 h - at the second. The product is delivered for smoking.

EFFECT: invention allows to reduce smoked fish preparation time, to produce a product with a pleasant taste and a tender, resilient consistency and to extend the range of smoking products.

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