SANIDAD, Remely A.,FUNTANILLA, Violeta C.,SARAZAWA, Katrina S.
申请号：
PH22017000184
公开号：
PH22017000184Y1
申请日:
2017.04.11
申请国别(地区):
PH
年份:
2017
代理人:
摘要：
This utility model relates to the process of producing smoked fish but more particular to the production of smoked milkfish. Preparation in smoking milkfish comprising the steps of: cleaning, washing, draining, preparing the brine solution, soaking, cooking, draining, drying, preparing the smoking apparatus, smoking and cooling. The use of tamarind leaves as smoke enhancer improves the sensory qualities of the product. The shelf life of the product kept at refrigerator for 3 months still has high acceptability, beyond 3 months the product is not safe for human consumption. Production of smoked milkfish is highly encouraged.
