| 摘要 |
FIELD: fish industry, in particular, obtaining of salted fish products. ^ SUBSTANCE: method involves preparing raw material; salting at temperature below 0 C; providing maturation; storing at temperature below cryoscopic temperature; defrosting. Salting and storing processes are provided simultaneously at temperature not in the excess of 18 C for at least 30 days. Fish maturation is combined with defrosting process at temperature of 0 C - +5 C for two-three days. Combined salting and storing processes carried out at temperature not in the excess of 18 C, and simultaneous defrosting and maturation of salted fish allows light-salted product to be obtained with minimal quantitative and qualitative losses. Storage of salted fish at temperature not in the excess of 18 C ensures suppression of activities and elimination of undesirable parasites, such as Anisakis simplex, Listeria monocytogenes, Myxosporidia. ^ EFFECT: improved quality and reduced quantitative losses of salted fish products. ^ 6 ex |
