| 摘要 |
The invention applies to the fish industry, particularly, to fish delicacyproducts acquired from fresh and frozen fish. The invention allows improving the ready-made product quality and the shortening of its production process time. As raw material for the product filleted mackerel is used: fish meat is frozen in the sodium chloride (salt) solution, whose concentration is 1.15-1.20 g/cm<3>; the fish meat and solution volume ratio is set at 2 to 1. The material is kept in the solutions, whose temperature does not exceed 15 degrees C for 3-10 minutes, until the salt content in the semi-manufacture is equal to 1.5-2.0%; at the same time the relish is cooked, i.e. onions, black pepper and bay leaves; the fillet sides are placed onto the strainer and relished, while the relish is covered with another layer of the filleted fish. Besides this, the smoking of the filleted fish is performed, gradually observing three different temperature modes in the following sequence: smoking for 45-55 minutes under the temperature, which does not exceed 40 degrees C, boiling for 45 minutes under the temperature of 74-84 degrees C, and then performing hot smoking for 25-35 minutes at 90 degrees C.
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