| 摘要 |
Preparation of a brine enabling the production of flavoured smoked fish. The invention relates to a very specific salting method which enables a new range of flavoured and smoked fish to be made available on the market. The method consists in mixing various ingredients gradually and while scrupulously keeping to the prescribed volumes and temperatures in order to obtain the ideal brine enabling the fish to be got ready for the smoking stage, whether this be on an industrial scale or on a cottage industry scale. The fish treated in this way can be placed directly on the market under new names.
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