COLD SMOKED FISH PREPARATION METHOD Russian patent published in 2024 - IPC A23B4/44 A23L17/00 

FIELD: food industry.

SUBSTANCE: disclosed is a method for the preparation of cold smoked fish without evisceration, according to which the fish is pre-soaked in a salt solution, for preparation of which salt—90 g, sugar—20 g, black tea—1 tablespoon, turmeric—1 teaspoon, whole pepper or allspice—8–10 pcs, laurel leaf—2 pcs. Ingredients are put into boiling water and the brine is boiled for 8–15 minutes. Ready brine is cooled and the fish is kept in the cooled brine for 5 days in a refrigerator. Further, the fish is smoked at temperature of 27–29 °C at a relative air humidity of 60%, wherein air temperature is maintained at 19–20 °C for 7–8 hours, wherein smoking is carried out with alder or cherry sawdust.

EFFECT: invention allows to prepare cold smoked fish with a compacted structure of juicy and tender consistency.

1 cl, 1 dwg, 1 tbl