| 摘要 |
FIELD: fish industry. SUBSTANCE: method involves cutting fish into pieces; feeding fillet or carcasses in multiple-row layer (n=2-3 rows) for slight drying, smoking and final drying in conveyor type apparatus; providing dehydration by air or smoke-air mixture for 2-4 hours at temperature of 20-40 C and smoke-air mixture flow speed of 7.5-8.5 m/s; periodically mixing during smoking procedure. Mixing time interval is set depending on thickness of layer n and is determined from formula: where n is relative layer thickness, K is layer constant (K=111.0 plus and minus 5.6 for Atlantic herring, capelin, blue whiting). EFFECT: reduced power consumption and decreased weight losses of semi-finished product. 3 tbl, 3 ex |
