The Production Technology of Hot Smoked Carp

Šaran ( Cyprinus caprio) je slatkovodna riba čije meso sadrži visok maseni udio masti, pa je pogodna za dimljenje. Dimljenje je kemijska metoda konzerviranja hrane kojim se dobiva specifičan miris i okus. Postoji više vrsta dimljenja mesa i ribe (hladno, umjereno toplo i toplo dimljenje). U ovom radu obradit će se toplo dimljenje šarana te sastav dima i njegov utjecaj na meso ribe. Tehnologija proizvodnje toplo dimljenog šarana obuhvaća primarnu obradu ribe, te kasnije salamurenje, sušenje, dimljenje i hlađenje fileta.Carp (Cyprinus carpio) is a freshwater fish whose meat has a high fat content, making it suitable for smoking. Smoking is a chemical method of food preservation that imports a specific aroma and flavor. There are several types of meat and fish smoking (cold, mild, and hot smoking). This paper will focus on hot smoking of carp, including the composition of smoke and its impact on the fish meat. The production technology of hot smoked carp includes primary fish processing, followed by brining, drying, smoking and cooling of the fillets