FIELD: food industry.
SUBSTANCE: invention relates to the food industry and can be used for producing fermented fish products. The method includes defrosting, washing, cutting the fish, laying under a weight, filling with brine, and fermenting. Omul is used as the raw material. Lactic acid bacteria Lactobacillus sakei LSK-45 in the amount of 0.1% of the volume of brine are applied for fermenting. Salting is performed by brining. The duration of pre-fermentation at 20±2°C is 16 to 24 h. The duration of fermentation at 6 to 8°C is 14 to 16 full days.
EFFECT: production of fermented omul fish product with stable organoleptic characteristics.
1 cl, 4 dwg, 7 tbl, 3 ex
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