PROCESS FOR CONSERVATION OF FRESHWATER FISH

摘要

Invention herewith described refers to a process for conservation of freshwater fish belongs to the field of food processing, and is obtained by treatment, with the addition of spices, ripening and smoking the fish for 36 hours at the temperature of 38-55°C. Thermal treatment is carried out during 480 minutes at the temperature of 96-125°C. During all the thermal treatment the fish meat is soaked in sunflower oil with the ratio of 35% of oil. Upon the completion of thermal treatment we obtain the consumable meat product of a softened bone tissue ready for human consumption.