Hot smoking of fish
Hot smoking - a process in which fish is smoked at an appropriate combination of temperature and time sufficient for complete coagulation of proteins in fish meat. Hot smoking is usually sufficient to kill parasites, destroy non-spore-forming pathogenic bacteria and damage spores that pose a risk to human health
Source: "CAC/RCP 52-2003. Codex Alimentarius. Code of Practice for Fish and Fishery Products"
(Along with "Potential Hazards Associated with Fresh Fish, Oysters and Other Aquatic Invertebrates", "Additional Requirements for Final Product - Salted"
(Adopted in 2003)
Hot smoking of fish: thermal processing of fish in a smoking medium at temperatures from 80 °C to 180 °C until achieving culinary readiness, specific smoke aroma and flavor
Source: "CANNED GOODS AND PRESERVES FROM FISH AND SEAFOOD. TERMS AND DEFINITIONS. GOST 30054-2003"
(introduced by the Decree of the State Standard of Russia dated December 15, 2003 No. 364-ст)
Понятие «горячее копчение рыбы» среднего рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | горячего копчения рыбы | горячего копчения рыбы |
| Д | горячему копчению рыбы | горячему копчению рыбы |
| В | горячее копчение рыбы | горячее копчение рыбы |
| Т | горячим копчением рыбы | горячим копчением рыбы |
| П | горячем копчении рыбы | горячем копчении рыбы |