Английский язык: Сборник текстов и упражнений для студентов специальностей "Промышленное рыболовство". Дьякова Н.П. - 37 стр.

которая неоднократно заменяется. В головной части рыбы делается прокол
тонким металлическим стержнем, и рыба подвешивается на шампуры.
Шампуры с рыбой подвешиваются на рамы. Рыба высушивается и коптится
аналогично процедуре, используемой для копчения лосося. Процесс копчения
заканчивается через 3-4 недели. Выход готового продукта составляет около
45%.

                                  World supplement

curing                                 посол, выдерживание
brining                                тузлучный посол
saturated brine                        насыщенный рассол
to hang on tenters                     подвешивать на рамы
to desalt                              обессоливать
to pierce                              прокалывать
iron bar                               металлический стержень
skewer                                 шампур
finished product                       готовый продукт
to place                               укладывать
vat                                    бак, цистерна
perishable                             скоропортящийся
viscera                                внутренности



                                     TEXT 15
                                   HOT SMOKING

There are two different methods of preparing fish for hot smoking. In the first, if the
fish have already been salted, they are desalted; and in the second, if they are fresh or
thawed, they have to be, salted. The salt content must be lower than for cold smoking.
Generally, if the fish is as large as salmon, fillets with skin are prepared by removing
head, tail, viscera and bones. If it is of a much greater size, the fish body is cut into
small blocks and if it is of a smaller size, whole body or eviscerated and split body
(kipper fillets) products are prepared. The whole fish or the fillets are usually sub-
jected to the smoking process immediately after splitting. There is another procedure,
however, in which they are dipped in a solution containing salt, flavouring materials
and spices and are then subjected to the smoking process. When the hot smoking pro-
cess is within 30-500C, it is called mild temperature smoking; and when it is carried
out at 50-800C, it is called high temperature smoking. The time required for hot
smoking is much shorter than that of cold smoking and is complete within 3-8 hours.
Occasionally, the smoking and drying processes are continued alternately for 2-3
days by lowering temperature to some extent in order to give preservability to the fi-

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