METHOD OF SALTING DELICATESSEN FISH FILLET Russian patent published in 2020 - IPC A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of dishes and appetizers with low-fat fish, as well as fish culinary products. Method for salting delicatessen fish fillet involves primary processing of fish raw material, cutting on fillet, salting and sending the semi-finished product to further process operations depending on the type of products. Salting is performed by a wet method. Maturation brine is prepared in amount of 1 kg of fish per 0.5 l of water, 100 g of the iodized salt, 2 g of the ferment preparation "Protamex", 50 g of sugar and 5 g of milled dried berries of barberry. Industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP" is immersed into tank with fish and brine and obtained system is treated for 4–5 minutes, then fish is maintained in same brine for 1–2 hours at temperature of 6–8 °C.

EFFECT: method ensures reduction of the process duration of salting, production of salted slightly salted fish, uniform salting-out and improvement of organoleptic indices of the ready product by using natural food additives.

1 cl, 3 ex