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filingDate 1988-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1994-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcb16a3fbbf1cd08b73f4aa2439abe57
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publicationDate 1994-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-1547094-C
titleOfInvention Method for making light-salted non-maturing fish products
abstract FIELD: technology of fish production. SUBSTANCE: dressed and washed fish is kept at a temperature not higher than 15 C for 1.5-2 h in acid-salt solution containing food acetic or citric acid and a salt solution, density 1.05-1.10 g/cu cm in a relation of 0.1:100-0.15:100. After washing, the fish is salted in brine containing enzyme preparation of proteolitic action (activity 2-3 PE/g) produced from viscera of maturing fish. Density of brine is 1.05-1.2 g/cu cm. Then fish is held at 0-15 C in brine with enzyme preparation and 0.1% sorbic acid added for 15-48 h at an enzyme preparation/brine relation of 1:6 - 1:9. The relation of fish and enzyme-salt solution is 1:1. The semifinished product prepared in this way is immediately delivered for further processing. EFFECT: higher quality of end product achieved by improving its taste and consistency. 1 tbl
priorityDate 1988-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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