METHOD OF PRODUCING SALTED FISH WITH REDUCED SODIUM CHLORIDE CONTENT Russian patent published in 2023 - IPC A23B4/23 A23L17/00 A23L27/40 A23L33/16 

FIELD: food industry.

SUBSTANCE: invention relates to the production of salted fish, including preserves from salted fish. The following is proposed: a method of production of salted fish with a reduced content of sodium chloride, which consists of treating the fish during salting with a dry mixture of sodium chloride and potassium chloride or an aqueous solution of these salts in such a way that the ratio of the mass fractions of sodium chloride to potassium chloride is in the range of 1.2–2.5, and the total content of sodium and potassium chlorides in terms of sodium chloride is from 2.6 to 3.5%, which ensures the introduction of 1.6 to 2.0% sodium chloride into the muscle tissue of the fish. During salting, potassium bitartrate, glucose and monosodium or potassium glutamate are added so that their mass fraction in salted fish is 0.05–0.15%, 0.7–1.2% and 0.3–0.5% accordingly.

EFFECT: increase in the nutritional value of salted fish, combining consumer taste expectations and a preventive focus associated with a significant reduction in the content of sodium chloride; the proposed approach makes it possible to reduce the content of edible salt in salted fish in comparison with the currently popular by at least 2.5 times.

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