METHOD OF SALMON FILLET SALTING Russian patent published in 2024 - IPC A23B4/23 A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to methods of salting fish preservation, namely to technology of salting fish in brine, and can be used in production of lightly salted delicatessen products from salmon fishes. Disclosed is a method for salmon fillet salting, which provides for primary treatment of fish raw material, its cutting into fish fillet, fish fillet is salted by maintenance in brine containing edible salt and sugar at temperature of 6–8°C; carrageenan, rosemary, citric acid are additionally introduced into the brine at the following content of initial ingredients, wt.%: food table salt 10.7–11.7; sugar 1.0–1.3; carrageenan 0.9–1.1; rosemary 0.3–0.5; citric acid 0.3–0.5; water—the rest, with weight ratio of fish fillet and brine—1:2, fish fillet is kept in brine for 2.0–2.5 hours, salted fish fillet after draining is covered with spice sprinkling containing laurel leaf, black pepper, chili sauce, allspice, fresh garlic, dried dill, which are taken at the rate of g/kg of fish: chili sauce 20; fresh garlic 24; ground black pepper 7; allspice 6; laurel leaf 1; dried dill 5, then fish fillet in sprinkling is individually packed in polymer bags under vacuum and frozen at temperature of −30°C until temperature in fish fillet is not higher than −18°C. Frozen fish fillet is defrosted at temperature from −2°C to 0°C.

EFFECT: invention provides a delicatessen fish product with high organoleptic properties and a long shelf life, due to introduction into brine synergistically interacting, antibacterial, antioxidant, moisture-retaining additives of vegetal origin.

1 cl, 2 dwg, 1 tbl, 5 ex