| 摘要 |
The invention relates to the food industry, in particular to the processing of fish. The offered method of preparing hot smoke-dried fish includes smoke-drying fish that has been previously salted in a mixture of sodium chloride and garlic. The smoke-drying is done in special preserving conditions. Before being smoke-dried, the fish is stuffed with pickled vegetables or pickled onions blended with ketchup or mayonnaise respectively. As a result one obtains better organoleptic qualities of the product. |
