| 摘要 |
fish industry. SUBSTANCE: method involves stringing fish; rinsing it in brine; providing slight drying and cooking; smoking, cooling and processing; canning and filling cans with oil; rolling up and sterilizing. Fish cooking is performed simultaneously with smoking, with smoke having temperature of 80-85 C being supplied for 2.0-2.5 hours at temperature of 90-100 C. Fish may be slightly dried at temperature of 27-30 C for 1.5-2.0 hours at exhaust ventilation mode. Canned product is prepared from smoked fish, preferably canned sprat in oil, such as smoked capelin and herring. EFFECT: improved quality and wider range of canned smoke product. 2 cl, 1 tbl |
