FISH COLD SMOKING METHOD

摘要

FIELD: food-processing industry. SUBSTANCE: method involves providing repeated cyclic processing of fish with smoke flavoring preparation in the form of aerosol with particle size below 40 microns by causing circulation of said preparation inside smoking chamber at temperature of 15-22 C; spraying smoke flavoring preparation into smoke chamber in each 2-3 min in an amount of 25-35 g/cu.m of working volume of smoking chamber per one cycle. EFFECT: improved quality of ready product and reduced consumption of smoke flavoring preparation. 2 ex