METHOD FOR PRODUCING OF LOW-SALTED FISH

摘要

FIELD: fish industry. ^ SUBSTANCE: method involves mixing fish with dry salt; placing in container and salting; performing salting procedure in three stages: first stage including initial salting and providing brine strength at temperature of from +1 C to -1 C, second stage including main stage of salting at temperature of -21 C, and third stage including concentration equalizing and fish maturation at temperature of from 0 C to +5 C. Duration of each stage is 8-12 hours. ^ EFFECT: wider range of fish products and reduced salting time. ^ 5 ex