HOT SMOKED FISH COOKING METHOD Russian patent published in 2023 - IPC A23B4/44 A23L17/00 

FIELD: fishing.

SUBSTANCE: invention relates to the fishing industry. A method for preparing hot-smoked fish is proposed, including salting, drying, treatment with an aqueous solution of a smoke mixture consisting of a smoke preparation and a component of a polymeric nature, dipping the fish into the resulting mixture and subsequent treatment with warm air until the water content in the fish tissues is not more than 70%, and in as a component of a polymeric nature, an aqueous extract of the red algae Furcellaria lumbricalis is used, which is obtained by extracting the algae in water in a ratio of 1:10-14 for 2-4 hours at a temperature of 65-85°C, while the algae, previously crushed and aged, are subjected to extraction in water at a temperature of 25°C for 2 hours, and to obtain a smoke mixture, an aqueous extract of algae is mixed with a smoke preparation in a ratio of 3-4: 1, while treatment with warm air starts at a temperature of 60°C, raises to a temperature of 130°C and maintained until the specified amount of water in the tissues of the fish is reached.

EFFECT: invention is aimed at expanding the range of fish products and obtaining hot smoked fish with improved organoleptic quality indicators.

1 cl, 4 tbl, 1 ex