Английский язык: Сборник текстов и упражнений. Дьякова Н.П. - 50 стр.

                                 Word supplement

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



                                    Text 19
                                 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 evisce-
rated and split body (kipper fillets) products are prepared. The whole fish or the
fillets are usually subjected to the smoking process immediately after splitting.
There is another procedure, however, in which they are dipped in a solution con-
taining salt, flavouring materials and spices and are then subjected to the smoking
process.
     When the hot smoking process is within 30–50°C, it is called mild tempera-
ture smoking; and when it is carried out at 50–80°C, 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 final product. The fish subjected to the
smoking process is allowed to stand in the smoking chamber so that the tempera-
ture reduces gradually.It is essantial that the temperature in the kiln is controlled
carefully for hot smoking and, to achieve this, handling fish and operating the kiln
are usually performed during the day. A comparatively large quantity of sawdust
is piled onto firewood to cause smouldering. Seven to ten fires are put in one fur-
nace and approximately seven pieces of fire wood are placed on one fire. The fish
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