FIELD: food industry.
SUBSTANCE: method envisages preparation of fillet, injection of salting solution containing functional composite additional salting and sending salty semi-finished product to further technological operations. Functional composite contains vegetal extracts. Additional salting is performed with mixture of fine sea salt and ginger powder; after that, salty semi-product delivered for maturation for 4-5 days.
EFFECT: invention provides reducing time of salting and ageing, as well as stabilisation of standard state of product during storage.
1 cl, 2 tbl
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