| 摘要 |
FIELD: preparing of smoked products. SUBSTANCE: method involves preparing salt solution by adding salt into liquid smoke flavoring media, which had been preliminarily enriched with curative and prophylactic plant components; successively dipping each fish carcass or fillet into resultant solution for 2-10 s; dipping total mass of raw material into said solution and holding there until equal weight state in "aromatized salt solution-fish" system is reached; canting raw material during said holding period; dehydrating raw material by, for example, drying method. EFFECT: improved quality of product, reduced production costs and reduced preparing process time. |
