Method for Producing Stockfish


The method includes cutting raw materials in the form of fillets, slicing, salting, drying and packaging. The ambassador is carried out at a temperature of 37-45 ° C until a mass fraction of salt in slices of 2-2.5% is reached in a brine containing whey, sweetener, salt and bacterial sourdough. Drying is carried out until the mass fraction of moisture in the product reaches not more than 45% at a temperature of 20-25 ° C and a relative humidity of 40-60%. The invention provides for dried fish.
Main characteristics, advantages over domestic and foreign analogues: slicing into slices 15-20 mm thick, 50-70 mm long, using bacterial starter culture of thermophilic streptococcus, using glucose as a sweetener.



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Financing from the federal budget

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