MARINADE FOR PRODUCING FRIED FISH STEEPED IN MARINADE

摘要

The invention is related to the fishing industry, in particular, to the production of fish delicatessens from fresh or defrosted fish. The invention helps to extend the shelf life of the final product and improve its organoleptic qualities. Instead of sugar, the caramel pigment and saccharine are used in the marinade as spice additives, while the concentrate of fried onions is used in addition to Mo-Ro-pH serving as a bacteriostatic agent pH stabilizer. The composition of the components of the marinade in mass proportions is the following:common salt 1.95/2.03;10% acetic acid 19.5/20.3;caramel pigment 0.097/0.101essence of fried onions 0.195/0.203pH stabilizer 0.097/0.101water 78.09/81.29