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

FIELD: food industry.

SUBSTANCE: invention relates to food and fish-processing industry and can be used in technology for low-salinity production of delicatessen product of salmon fishes. Method involves primary treatment of fish raw material, its injection with a salting solution containing a functional composite, finishing salting and dispatch of a salted semi-product to further technological operations. Injection with salting solution is performed in amount of 15 % of fish weight. Functional composite is prepared per 1 l of water 100 g of iodized salt, 2 g of Protamex enzyme, 20 g of sugar. Finishing salting is performed by wet method, submerging fish into vessel and pouring brine. Brine is prepared based on 1 kg of fish 0.5 l of water, 100 g of iodized salt, 50 g of sugar. Then Hielscher Ultrasound Technology UP industrial processor for cavitation disintegration of liquid media and water is immersed into the reservoir with fish and it is treated with fish for 4–5 minutes. Treated fish is held in the same brine for 1–2 hours at temperature of 6–8 °C.

EFFECT: invention usage allows improving quality and organoleptic indices of the ready product.

1 cl, 1 tbl