| 摘要 |
Invention relates to food industry, particularly to methods for producing smoked fish products from fresh or frozen Baltic sprats or Baltic pilchards. The offered method contains several stages. At first the frozen fish are defrosted at a temperature of 12 to 18 centigrade. The frozen fish after defrosting or the fresh fish are rinsed in flowing water and thereafter these are brought to smoking.The hot-smoking process is carried out in three zones: drying area, smoking area and cooling area, and mixture of hot air, steam and smoke-fume are fed to fish in container as well from top-side as from bottom-side (Fig.4; Fig.6).The resulting smoked fish products are obtained characterized by low-grade content of benzo[a]pyrene (1.7±0,3 µg/kg), that is lower as allowed level 5 µg/kg according to European Commission Regulation No. 1881/2006. Healthy preserved food of high quality could be produced using fish that are smoked in such way. |
