METHOD TO OBTAIN AROMATIZED FISH PRODUCTION USING SMOKING AROMATIZER NAMED LIQUID SMOKE

摘要

fish industry, fish dry-curing. SUBSTANCE: before a dry-curing process during salting it is necessary to treat fish with a smoking preparation named "Liquid smoke" for 5-35 min in a solution which contains 0.01- 1.0% phenolic substances at 1:1 ratio. EFFECT: increased application time, improved quality of aromatized fish production. 2 ex