METHOD OF SMOKING FISH BY USING RHUBARB ROOT EXTRACT

摘要

production of smoke fish products. SUBSTANCE: method involves washing and salting fish; treating salted fish in 1-6% aqueous solution of rhubarb root extract by dipping fish into solution for 30 plus and minus 1 s to impart smoked color, specific flavor and sharp taste, as well as antioxidant properties; directing treated fish for smoking for 12 hours at temperature of 22-24 C. EFFECT: improved quality of product and intensified smoking process. 2 ex