| 摘要 |
FIELD: food-processing industry, in particular, production of salted fish product. ^ SUBSTANCE: method involves mixing fish with edible salt and/or saline solution, with herring being held during 9 days at temperature of -1 C, or during 8 days at temperature of +3 C, or during 4 days at temperature of +6 C for maturation before salting procedure. Salt is added into maturated semi-finished product in required amount for providing predetermined weight part of salt in product. ^ EFFECT: increased quality, improved appearance, taste and aroma of fish product, reduced salt content, simplified process and reduced time for processing of fish. ^ 9 ex |
