FIELD: food industry.
SUBSTANCE: method involves washing roundfish, processing the roundfish with the aqueous solution of an antimicrobial composition, cutting the fish for fillet with skin, injecting with a complex food additive, packaging under vacuum with the subsequent cooling, and storage. For the treatment of the roundfish, the 2-5% aqueous solution of an antimicrobial composition containing the following components, wt %: sodium lactate - 35.0-37.5; lactic acid 4.5-8.0; acetic acid - 0.6-1.2; propionic acid 0.2-0.4; polyvinylpyrrolidone -2.2 - 2.6; water - the rest. The treatment with the solution of said antimicrobial composition is carried out by irrigation or immersion for 5-20 minutes, the ratio of uncut fish to the aqueous solution of the composition being 1:1.
EFFECT: invention allows to improve the microbiological safety of roundfish and to increase the shelf life of cooled semi-products from gutted fish.
2 tbl, 3 ex
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