| 摘要 |
FIELD: fish industry. SUBSTANCE: method involves introduction of salt solution and/or common salt or mixtures of salt, media or vegetable oil, conserving additives and dry vegetables or fruits, or dry spice-vegetable (fruit) mixtures when packing pieces of fish fillet without skin in containers. Introduction in preserves dry vegetables or fruits, or dry spice-vegetable (fruit) mixtures decreases water residue in oil, reduces pieces swelling and it makes easier their separation from each other, and increases speed of fish salting. EFFECT: improved pleasant taste due to dry additives. 1 tbl 4 expt |
