FIELD: food industry.
SUBSTANCE: method involves cutting raw materials in the form of fillets, slicing, salting, drying, and packaging. Salting is carried out at the temperature of 37-45°C until reaching the mass fraction of salt in the slices of 2-2.5%, in brine containing whey, a sweetener, salt and bacterial leaven. Drying is produced until reaching the humidity mass fraction in the product of not more than 45% at the temperature of 20-25°C and the relative air humidity of 40-60%.
EFFECT: obtaining stockfish.
6 cl, 2 tbl
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