LV11085B - Method for preserving fish products - Google Patents

Abstract

The invention is related to the fishing industry, in particular, to the production of fish delicatessens from fresh or defrosted frozen fish. The invention helps to improve the quality of the final product and improve its organoleptic qualities.A raw double fillet of fish is used and is breaded from both sides-from the side of the skin of the fish and from the inside. Then the fillets are folded together in the shape of a whole fish and fried. Breading is carried out, using a spice mixture, made of yellow mustard seeds, juniper berries, pimenta, and chili.

Description

LV 11085

CnOCOE ΠΟ / ΙΥΗΕΗΜΑ PblEHOrO ΠΡΟβΥΚΤΑ Ι / ΐ3θ6ρΘΤΘΗΜΘ OTHOCHTCfl K pbl0HOn nPOMblLineHHOCTM, a ΜΜΘΗΗΟ, KnOHHKKD flennKaiecHbix pbi6Hbix προργκτοε M3 CBex < en nnn pa3Mopo > xeHHOH pbi6bi. Μ3βθοτθη cnoco6 ποπγπΘΗΜίΐ pbi6bi xapeHon ( "TexHonornHecKayi ηΗΟτργκρηη of npoM3BopcTBy x < apeHon n nenēHon pbi6bi n KynnHapHon προργκρηη M3 x < apeHon pbi6bi" yTB.20.02.95 r., Ρηχοκηη pbi6oKOHcepBHbifi KOM6nHaT " Kann ") BKruonatoinnn noflroTOBKy cbipbfl (pa3MopaxnBaHne, Μοηκγ) npn Ηθοβχορηινιοοτη pa3flenicy n očBa / iMBaHue b Myxe nnn naHMpoBOHHbix cyxapnx n / in b CMecn Myxn c naHupoBOHHbiMM cyxapni \ / in, > KapeHne npn TeMnepaiype 140 ° c-170 ° c po ΒΗγτρΘΗΗθίί TeMnepaTypbi ivmca pbi6bi 75 ° c -120 ° C η oxnaxpeHne at 30 ° C-40 ° C.

HepocTaTKOM μ3βθοτηογο cnoco6a nenneicii the hto naHnpoBKy ocymecTB / iaK3T TonbKO c HapyxHon ποΒθρχΗοοτη, hto He πρΘπητστΒγβτ o6e3BO > KMBaHMK3 Mnca pbi6bi npn x < apeHnn η ηθ o6ecnennBaeT pocTaTOHHO coHHyto KOHcncTeHpnra γοτοβογο npopyKTa. LļenbK) npepno) KeHHoro cnoco6a ηεπ ^ Θτοη ynymueHne The difference between KanecTBa npopyicra and opraHonenTMHecKnx CBoncTB. riocTaBneHHafl rape and pocTnraeTCfi τθμ, whereby to Nocni πορτοτοΒκη cbipbn ocymecTBnflK) T pa3peni < y Ha ορβοθηηοθ φηπθ, κοτοροθ naHnpyioT c peyx οτοροΗ, co cTopoHbi κο > κηογο noKpoBa n co cTopoHbi ΒΗγτρΘΗΗθίί nacTn pbi6bi, 3aTeM pbi6y CKnapbiBafOT b Bnpe τγιυκη n > xapaT. Πρη stom naHnpoBKy βνποπηλιοτ CMecbio, BK / iK3HaKDinen KOMcnHapnto npnHocTen - οθμαη > κθπτοη ropHnpbi, nrop MOxx < eBenbHnKa, nnMei-rra η nnnnn. 3anBnfleMbin cnoco6 ποπγπθΗηη pbiāHoro npopyKTa ηΜθΘτ cnepyK3inne npenMymecTBa - pa3penxa pbi6bi Ha ορβοθηηοθ φηπβ πο3Βοπ "θτ ocymecTBnTb ρΒγχοτοροΗΗΐοκ) naHnpoBKy, whereby to o6ecnennBaeT 3apepx < aHne enarn b Mnce pbi6bi npn > xapeHnn n coHHyra KOHcncTeHpnio pbi6bi β γοτοβομ προργκτβ; - Hannnne b naHnpoBOHHbix CMecax, ncnonb3yeMbix npn naHnpoBKe co CTopoHbi kojkhoto noKpoBa n co CTopoHbi ΒΗγτρβΗΗβίί nacTn pbi6bi, KOMfinHapnn npjiHocTen - οθμαη > κδητοη ropnnpbi, nrop MoaoKeBenbHnKa, nnMeHTa η πηπηη npnpaēT γοτοβομυ προργκτγ bicyc n apoMaT npnHOCTen, a KpacHOBaTO- > KenTOBaTbie- KopnHHeBaTbie n 3eneH0BaTbie nacTnpbi npnnocTen npnpaioT 3θποτηοτοη ποΒθρχποοτη x < apeHon pbi6bi npnBne «aTenbHbin Bnp.

Cnocoč ocyipecTBnyiK) T c / piiromnM 06pa3OM. LV 11085 z

Pbi6y pa3Mop > KMBaK) T b nepMopHHecKM ομθηπθμομ Eagle Unu Ha B03pyxe, npn 3Tom TeMnepaTypa eopbi μπμ B03pyxa pon > KHa 6biTb ηθ Bb 20 ° C, cooTHOine-ΗΜΘ OČtBMOB BOflbl M pbl6bl ΟΟΟΤΒΘΤΟΤΒΘΗΗΟ 2: 1. Pbl6y, pa3MOpO) KeHHyK3 Ha B03pyxe, Teaching. 3aiew pbi6y pa3penbiBaiOT Ha cpeoeHHoe Φμπθ, torturing, paiOT cTenb BOfle M naHHpyK) T CO CTOpOHbl ΚΟΚΗΟΓΟ nOKpOBa CMeCbKO, COCTOfllUeM M3 KOMČHHaLļHH ΠρΠΗΟΟΤΘΜ - ΟΘΜΠΗ ΧΘΠΤΟΜ ropHMLļbl, ΠΓΟρ MOMOKBBenbHMKa, ΠΜΜΘΗΤΒ H ΗΜΠΠΜ (Tohkai M3MenbHeHHbie) MyKM, MOnOTb (X naHMpOBOHHblX cyxapeS H salts of (cm. Ta6n.1) a BHyTpeHHioio nacTb pbi6bi naHnpyK > T CMecbio, cocTonipeM m BbimeyKa3aHH0M KOMČMHapMM πρπΗοστθΜ m Myxn (cm. Ta6n.2). 3anaHnpoBaHHyfo pbi6y CKnaflbiBafOT b BMpe 7yuiKM m χορπτ b MACNO npn TeMnepaType οκοπο 170 ° C b τθηθημθ ot 3.5 po 7 MMHyT. 06xapeHHyK) pbi6y oxnaxpaioT after TeMnepaTypb 20 ° C-30 ° C.

CpoK xpaHeHMfl pb6 npn TeMnepaType ot 2 ° C at 6 ° C b τθηθημθ 36 nacoB. nonyHeHHbiM nPopykY 30ποτμοτο-κορμηηθβογο peeTa μμθθτ MnrKyio coHHyro KOHCMCTeHLMMo, apOMaT m npMBKyC ΠρΠΗΟΟΤΘΜ. ΠρΜΜβρ. ripepBapMTenbHO noproTaenMBaKDT naHMpoBOHHyio mixture of PNN naHMpoBKM KOKHoro noKpoBa pbi6bi, npn 3T0M H 100 κγ pbi6bi 6epyT κομ6μηθι4μκο npaHOCTeM, BKntoHatOLpyK3 ceMeHa χθπτομ ropHMLjbi, nrop MO > o < eBenbHMKa, πμμθητθ μ ημππμ - 33.1 κγ, Myxn 33.1 κγ, MonoTbix naHnpoBOHHbix cyxapefi 33,1 κγ m conM fromBapeHHoii 0,7 κγ m ECU TipaTenbHo nepeMemuBajoT. ptMaBBHHKK CMHb pnn naHMpoBKM BHyTpeHHePi hsctm pbičbi, pnn aioro 6pyT BbiiueyKa3aHHyKD K0M6nHai4mo πρπΗΟοτθίί 66.7 κγ m My < y 33.3 κγ m bc§ TipaienbHO nepeMeoiMBaraT. 3θτθμ o6e cTopoHbi ορβοθηηογο φΜΠθ naHMpyiOT cooTBeTCTByfoipnMM naHupoBOHHbiMM ομθοπμμ. 3anaHnpoBaHHyio pbi6y CKnapbiBatoT b Bupe TyuuKM m > Capture b Macne npM TeMnepaType 170 ° C b τθηθημθ 5 MMHyT. 06x < apeHHyKD pbi6y oxnax < push after TeMnepaTypbi 30 ° C.

CpoK xpaHeHMn pb6 npM TeMnepaType ot 2 ° C at 6 ° C b τθηθημθ 36 came. rionyHeHHbiM nPopYKT 30ποτμοτο-κορμηηθβογο pBeTa, μμθθτ ΜΠΓκγκο coHHyto KOHCMCTeHLMMo, apOMaT M npMBKyC npflHOCTeM. ^ 1cnonb30BaHMe npepnaraeMoro cnoco6a nonyneHMn pbi6Horo npopyKTa očecneHMBaeT of cpaBHeHMKO c cyipecTByK) iiiMM cnocočoM cnepyroipMe npeMMyipecTBa - pa3penKa pbičbi Ha ορβοθηηοθ Φμπθ πο3Βοππθτ ocyipecTBMTb pByxcīopoHHKDK3 naHMpOBKy, whereby to očecneHMBaeT 3apepxaHMe enarM b Mace pbi6bi NPM xapeHMM m coHHyto KOHCMCTeHLļMKD pbifibi b γοτοβομ npopyKTe; - HanMHMe B naHMpOBOHHblX ΟΜΘΟΠΧ, MCnonb3yeMblX npM naHMpOBKe CO CTOpOHbl ΚΟΟΚΗΟΓΟ nOKpOBa M CO CTOpOHbl BHyTpeHHeM HaCTM pbl6bl

Mo > K > KeBenbHw < a, πμμθητ μ ημππμ, npnflaeT γοτοβομυ npoflyiay B "yc n apoMaT πρηΗοετθίί, a KpacHOBaTO- > Ke / iTOBaTbie-KopMHHeBaTbie m 3eneH0Baibie HacTULļbi npaHOCTeii npupatoT 30ποτμοτομ nosepxHOCTH > KapeHofi pbi6bi npuB / ieKaTenbHbiii BMfl.

TaKMM o6pa30M, npeflrio > KeHHbiM cnoco6 nonyHeHMfl pbi6Horo npoflyKTa Π03Β0π «βτ ynywujMTb KanecTBO npoflyia m difference opraHonermmecKMe CBOMCTBa. 4 LV 11085

TafmmaJL ·

PeuenTypa naHMpOBOHHOM OMecn PNA naHMpoBKM κο > κηογο noKpoBa pbi6bi Ha 100 κγ CMecH, b κγ_ ΚΟΜΠΟΗΘΗΤΗ Macca (κγ) KoM6nHaqna npanocTeM - ceMiiH χθπτομ ropHMLļbl, flrofl MO > K > KSBenbHMKa, nHMSHTa, HMJiriH (T0HK0H3MenbHeHHbie) 33.1 Myka 33.1 MonoTbie naHMpoBOMHbie cyxapn 33.1 Co / ib 0.7

Ta6nni_ (a 2 ΚΟΜΠΟΗΘΗΤΗ Macca (κγ) KoMSHHaLHHl nH ^ HOCTeii - CeMSIH op ropHMLlbl, arofl M0) K > K6BenbHMKa, ΠΜΜΘΗΤ3, ΗΜ / ΊΠΜ (T0HK0M3MeBhHHbb) 66.7 Myxa 33.3

PeqenTypa naHMpOBOHHOM cMecM PNN naHMpoBKM ΒΗγτρθΗΗθίί nacTM pbičbi Ha 100 κγ civiecn, b κγ_ EN 11085 5 ΦΟΡΜΥΠΑ M306PETEHH51 1 Cnoco6 nonyHeHM5i pbiāHoro npoflyiaa, Btcmonaroinnii πορΓοτοΒκγ cbipbfl, pa3penKy, naHupoBaHue m > xapeHMe, omuHaioiuMiicfl τθμ, whereby to Nocni noflroTOBKM cbipba ocymecTBnyuoT pa3fle / iKy wa οαβοθηηοθ φΜΠΘ, κοτοροΘ naHMpyK) TC flByX CTOpOH, CO CTOpOHbl ΚΟ > ea nokpoea M CO CTOpOHbl ΒΗγτρθΗΗΘΜ nacTM pbi6bi, 3aTeM pbi6y CKnapbiolytic b BMfle τγιυκΜ m) Kapyrr. 2. Cnoco6 ποηγΗβΗΜΠ pbi6Horo nponyicra non.1, OTnMHaramMticfl τθμ, HTO naHMpOBKy BbinO / lHfllOT CMeCbK); EN 11085 6 ΡΕΦΕΡΑΤ

CnOCOB b PbIBHOrO ΠΡΟβΥΚΤΑ 1 / ΐ30δρθΤΘΗΜΘ OTHOCMTCfl Κ pbl6HOM nPOMblUJneHHOCTM, HMeHHO, K nonyHeHHKD pennKaTecHbix ρωβΗωχ προργκτοΒ M3 CBe > M3o6peieHiie πο3βοπ5ιθτ ynyHuumb KanecTBO npofly «Ta m difference opraHonenTunecKue CBoticTBa. B KanecTBe μοχοαηογο cbipbfl ncno / ib3yioT οαβοθηηοθ φΜ / pbi6bi ie, κοτοροθ naHMpyKDT c peyx CTopoH, co ciopoHbi κοχηογο noKposa m co CTopoHbi BHyipeHHeii nacTM pbi6bi, 3aTeM pbi6y cioiaflbiBaioT β βμαθ TyuiKM m xapaT. naHnpoBKy BbinonHatOT CMeCbKD, ΒΚΠΙΟΗβΙΟίμθΜ KOM6MHai4MKD npflHOCTeii - CeMflH) ΚΘ / 1Τθίί ropnuubi, arofl Mo ^ oKeeenbHMKa, πιιμθητβ n hmaiim. 1 3rd cf > opMynbit 2 Ta6n.

Claims (2)

1. A method for obtaining a fish product which is prepared from the preparation, processing, baking and baking of the raw material is characterized in that after the preparation of the raw material, processing is carried out on a double fillet, which is covered on both sides of the fish skin, both inside and outside the fish skin. , then fillets fold in whole fish and baked. 2. The method of obtaining a fish product according to claim 1, characterized in that the buttering is carried out with a mixture of spices, combined with yellow mustard seeds, juniper berries, pimentos and chili.