METHOD FOR PRODUCING HOT-SMOKED FISH

摘要

The present invention pertains to the food industry and relates to a method that involves cutting fish, salting it and placing it on a grid while carrying out all related operations. The method further involves beginning the hot smoking process which takes place in a smoke oven and involves drying the fish, cooking it and carrying out the smoking process itself. The method finally involves cooling the fish and packaging the finished product. This invention is characterised in that during the fish smoking process and after the drying process, the fish is removed from the oven. A layer of a desired sauce with a thickener is applied onto the surface of the fish from the top. The fish is then placed back into the oven and the smoking process resumes. This method increases the production of smoked fish and, at the same time, substantially widens the range of flavour nuances given to smoked fish.