FIELD: food industry.
SUBSTANCE: method includes washing of unfinished fish, fish handling on fillet, syringing with complex food additive and packing under vacuum with further cooling. For syringing food additive of the following composition is used, wt. %: sodium chloride 14.0–17.0, sucrose 3.0–5.0, water-binding agents 1.0–4.0, organic acids 0.05–0.5, spices 0.1–0.2, water is the balance. Additive is used in amount of 20 % of raw material weight. After the syringing, the fish is held at temperature of 6–8 °C for 4–5 hours. Prior to packing, the semi-finished product may be coated with spice sprats.
EFFECT: method ensures production of semi-products for further culinary treatment.
1 cl, 4 dwg, 4 tbl, 5 ex
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