| 摘要 |
FIELD: fish industry, in particular, production of slightly smoked fish. ^ SUBSTANCE: method involves providing cycled slight drying until moisture content of salted semi-finished product is no more than 65-66%; feeding dispersed smoke-flavoring preparation having temperature of 35-40 C into chamber having temperature of 30-35 C, with dispersion and slight drying processes being alternated in succession. ^ EFFECT: intensified smoking process and reduced consumption of smoke flavoring preparation. ^ 5 cl, 3 ex |
