METHOD FOR OBTAINING SLIGHTLY SMOKED FISH PRODUCT

摘要

fish industry. SUBSTANCE: method involves cutting prepared raw material; providing dry or pickle salting; performing additional drying and dispersing smoking preparation having temperature exceeding raw material temperature by 50-60 C, with smoking preparation being supplied at rate of 1-2 l/min in an amount of 2-9 wt %; providing recirculation of produced air mixture for 5-7 min upon each cycle of supplying of smoking preparation. EFFECT: wider range of fish product with improved quality by intensified smoking process. 4 cl, 1 tbl