METHOD FOR PRODUCTION OF DRY-CURED FISH Russian patent published in 2016 - IPC A23B4/00 A23B4/03 

FIELD: food industry.

SUBSTANCE: prepared fish is salted, washed in salt solution, rinsed with water and maintained for draining excess water. Drying is carried out for 10-15 minutes at temperature of 18-33 °C and speed of heat carrier from 3 to 6 m/s. Main process is carried out at temperature of 18-33 °C and speed of heat carrier 2-3 m/s, including continuous initial phase duration from 3 to 8 hours and combined periods of equal duration, which number depends on required final moisture content of ready cured fish. Each combined period consists of drying phase and relaxation phase. Duration of relaxation phase is increased from first combined period to last combined period, and duration of drying phase is reduced from first to last combined period. During relaxation phase heating devices are switched off, heat carrier speed is decreased to 0.5-1.0 m/s and air fed into chamber with temperature lower by 3-10 °C and with relative humidity higher by 5-30 %.

EFFECT: invention allows to reduce power consumption, higher quality of products manufactured.

6 cl, 14 dwg, 4 ex