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
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF BACTERIAL CONCENTRATE | 2021 |
|
RU2788920C2 |
| METHOD FOR OBTAINING BACTERIAL STARTER CULTURE | 2021 |
|
RU2776653C1 |
| DELICATESSEN FISH SALTING METHOD | 2010 |
|
RU2438334C2 |
| BACTERIAL PREPARATE FOR PRODUCTION OF FERMENTED MANUFACTURED MEAT AND FOR BIOTRANSFORMATION OF MEAT RAW MATERIAL | 2007 |
|
RU2367685C1 |
| METHOD FOR PRODUCTION OF WEST PACIFIC SARDINES IN OIL | 2020 |
|
RU2745352C1 |
| METHOD FOR FISH SALTING | 1997 |
|
RU2118091C1 |
| COMPOSITION OF MARINADE FOR PREPARING FISH PRODUCTS | 2021 |
|
RU2763593C1 |
| FISH SALTING METHOD | 2015 |
|
RU2603891C1 |
| FERMENTED FISH PRODUCT MANUFACTURE METHOD | 2013 |
|
RU2525258C1 |
| METHOD OF SALMON FILLET SALTING | 2023 |
|
RU2826586C1 |
