Smoked matjes herrings prodn. - by acid spraying and storing in smoked spice soln.

摘要

Cured 'Matjes' herrings with a smoked taste are produced by spraying the raw herring fillets with liq. edible acids at a pH-value of 1-2 for 10 sec. Dipping into a mild smoking spice soln. in a weight ratio of fish/bath of 1/1 is continued for 24-28 hrs. The fillets pref. contain 12% fat and the concn. of common salt in the bath is pref. 10-14%. Heads, tails and innards can be processed to fishmeal. The expensive cold storage treatment of conventional 'Matjes' herrings is avoided as is the expense due to a long curing time.