METHOD FOR PREPARING PRESERVES FROM POORLY MATURING KINDS OF FISH

FIELD: fish-processing industry.

SUBSTANCE: method involves adding flavor and aromatic additive into liquid salting mixture, with mentioned additive containing products of hydrolysis of protein substances and fish lipids being added in an amount of 0.5-3 wt% of total weight of ready product; thoroughly agitating mixture till additive is fully solved; delivering mixture in cans filled with product; capping cans and holding for 4-7 days at temperature of from 0 to -2 C.

Method allows delicate weakly salted fish products containing "bouquet" of flavor and aromatic additives imparting peculiar taste to product components to be obtained.

EFFECT: increased efficiency by reduced time needed for product maturing, wider range and increased shelf life of product. 1 tbl, 2 ex

Shenderjuk V.I., Panina M.N.

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