METHOD OF SALTING FISH Russian patent published in 2019 - IPC A23B4/23 A23L17/00 

FIELD: fish-processing industry.

SUBSTANCE: disclosed is a method for salting delicatessen fish, involving primary treatment of fish raw material, cutting on fillet, dry salting and sending the semi-finished product to further process operations depending on the type of products, wherein dry salting is carried out with a composition of culinary and sea salt and functional components of vegetable origin at rate of 69.5–81.5 g of dry composite per 1 kg of fish raw material with the following ratio of initial ingredients of composition, g: grinding salt No.3 48.0–51.0; sea salt 9.0–11.0; paprika 1.6–3.0; black pepper – 0.56–1.75; lemon rind – 2.8–3.9; yellow mustard seed 1.7–2.35; black pepper spent 1.8–2.5; dried powder ginger – 1.54–3.0. Composition further contains an encapsulated extract of laurel leaf in amount of 2.0–2.5 g.

EFFECT: invention ensures low-salted delicatessen production of valuable fish species with improved organoleptic indices and extended shelf life without using chemical preserving agents.

1 cl, 3 tbl, 5 ex