LV11264B - The method of producing preserves - Google Patents

Abstract

This invention is intended for use in the fish industry, particularly for the production of lightly salted fish preserves. This invention allows raising output quality and widening the range of fish product assortment. After treatment in a salt solution, the fish is sprinkled with a mix of spices and sugar and covered with a salt solution. The fish is then packed up and covered with a sauce containing the following ingredients (in proportion): sodium benzoate 0.20 - 0.30; sugar 2.0 - 3.0; citric acid 0.8 - 1.2; mayonnaise 68.0 - 72.0; dried apples 4.8 - 5.2; onions 18.0 - 22.0; and pickled or salted cucumbers 4.8 -5.2. In addition, before preparation of the fish, the onions are put for 10 - 15 minutes into a Mo-Ro-pH acid stabilisation solution, the proportion of volume of onions and Mo-Ro-pH in solution is 1:1, but the proportion of Mo-Ro-pH solution is: Mo-Ro-pH and water 1g:1l.

Description

LV 11264

CnOCOB ΠΟΠΥΗΕΗΜΗ ΠΡΕΟΕΡΒΑ M3 PbIBbl Μ3θ6ρΘΤΘΗΜΘ OTHOCMTCfl K pbl6HOM nPOMbllUneHHOCTM, ΜΜΘΗΗΟ, K npOM3BOflCTBy ΜβΠΟΟΟΠΘΗΟΪί npOflyKUMM, B MaCTHOCTM, ΓφθΟθρΒΟΒ. Μ3βθοτθη cnoco6 nonyHeHmi npecepBa W3 "ycoHKOB φΜΠθ cenbfln b Μ3Μ0ΗΘ3Η0-Γ0ρΗΜΗΗ0Μ COyce ( 'ΤΘΧΗΟΠΟΓΜΜΘΟΙΟΠ MHCTpyKUMfl ΠΟ Μ3ΓΟΤΟΒΠΘΗΜΚ) npecepeoB M3 pa3AenaHH0ti pbiābi" yTB.02.04.95 r., Pw > kckmw pbiāoKOHcepBHbiii κομ6μη3τ "KaMfl") βκπ tonaio Lummus noflroTOBKy cbipba , pa3fleriKy Ha φι / ιπβ, οοπθημθ β οοπθβομ A solution, nocbinxy CMecbio naBpoeoro MicT, flyujncToro μ ηθρηογο shall not be made, KopnaHflpa m caxapa, o6nnBKy coneBbiM pacTBOpoM, ρβοφβοοΒ ^ 3annBKy coycoM, Βκπκ3Η3 (θΐΑΜΜ ποροίυοκ ropnuubi, MaiiOHe3, caxap, MACNO, 6eH30iiH0KMcnbiii HaipnPi , y «cycHyK» KncnoTy, conb, BOfly, a TaioKe oTBap πρπΗΟοτβιί nepua sepHoro n AyiuMCToro, KopnaHflpa, γβο3αμκμ, mmcmpb, MycKaTHbix opexa m UBeTKa, «apflaMOHa u Kopnubi β βοαθ. (locne 33πιλβκμ coycoM yKynopMBaioT.

OflHaKO, npn μ3βθοτηομ cnocoāe κομποηθητν He coflepxaTCfl β onTUManbHOM οοοτηοιιιθημμ, očecneHMBaiomMM nonyHeHne npoflyKunn c BbicoKoii nmueBoii m noTpeāmenbCKOM ueHHOCTbto, βνοοκμμμ opraHonenTunecKUMM CBOMCTBaMU. M3BecTHbiii cnocoā μμθθτ cneflytoii | not HejļOCTaTKu - ncnonb30saHne β coyce MACNO οοβμθοτηο c yKcycHoii KucnoToii οημχοθτ ycToiiMHBOCTb npecepBOB npn fl / inTenbHOM χρθηθημμ, yBennMMBaeTcn B03M0) KH0CTb ρ33ΒΜΤΜΠ ΠβΤΟΓΘΗΗΟΜ ΜΜΚρΟφΠΟρπ; - yKcycHaa Kucnoia CHMxaeT sKCTpaTUBHOCTb βθιαθοτβ m ynnoTHneT KOHCMCTeHunK) ivmca pbičbi; - c ροοτοΜ COOKINGHeaven conu nponcxoflHT o6e3BOxnBaHne, Noiepn 6θπκοβνχ, 3KCTpaTMBHbix's MMHepanbHbix BemecTB, τθιοκθ BKycoBbix ιοηθοτβ; - κροΜθ τογο, βηθοθημθ πρπΗΟοτβίί ocytAecTBnneTcn HeoAHOKPamo, hto yBennHMBaeT TpynoeMKOCTb.

Uenbee M3o6peTeHMfl πβππθτοπ noBbiuieHi / ie KasecTBa γοτοβογο npOflyicra κ pacmupeHMe accopTMMi peeHiIi nPOAyKUMH. riocTaBneHHaa uenb AOCTuraeTCB τθμ, mto απη nonyHeHi / m in npecepsa pbi6bi EE pa3AenbiBaioT Ha Φμπθ, οοππτ β οοπθβομ A solution, nocbinaioT CMecbio πρπΗοοτθίί c caxapoM, o6nnBaioT οοπθβμμ pacTBOpoM, φacy ^ oτI 3annBaiOT coycoM, coAepxamnM, Mac. h: 2 6eH30iiH0KMcnbit HaTui 0.20-0.30, nMMOHHyio KticnoT 2.0-3.0, MaM0He3 68.0-72.0, cyweHbie ηδποκνι 4.8-5.2, ny 18.0-22, MapnHOBaHHbie μπμ coneHbie oryppbi 4.8-5.2 n yKynopMBaiOT.

KpOMe τογο, nepep πρμγοτοβπθημθμ coyca NYK BbipepxnBaioT b A solution CTa6nan3aTOpa KMcnoTHOCTM Mo-ro-b τθηθημθ pH 10-15 MMHyT, NPM cooTHOiueHMM Maccbi nyxa m solution of Mo-ro-pH οοοτβθτοτβθηηο 1: 1 solution of npn stom Mo-ro-pH coflepxm cooTHomeHne Maccbi Mo-Ro-pH m Bopbi οοοτβθτοτβθηηο 1γ: 1π.

Hanunne 6θη30μηοκμθπογο Haipna μ πμμοηηομ κμοποτμ πο3βοπαθτ ηθ TonbKO rapaHTMpoBaTb flnmenbHyto coxpaHHoerb γοτοβογο npopyKT, a TaKxe o6ecneHmb HexHyio «OHCMCTeHumo mncy pbi6bi. CyweHbie β6ποκμ, / iyK m MapnHOBaHHbie μπμ coneHbie oryppbi npMpaioT roTOBOMy npopyicry He TonbKO riMKaHTHbiii BKyc m apoMaT, a TaioK nMipeByio ueHHOCTb. ΚροΜβ τογο, Bbiflep > KKA nyxa b A solution of Mo-ro-pH nepep πρΜΓΟτοθπβΗΜβΜ coyca οημχοθτ 3HaweHne pH (copepxaHMe κιλοποτ cpepbi) ac ppyroM CTopoHbi CTa6nnn3npyeT θτο 3HaneHMe pH Ha xenaeMOM ypoBHe, τθκμμ o6pa30M oāecnemīBan 6aiaepMOCTaTMHecKMe cBOMCTBa, npennTCTByiou4ne pociy MMKpoopraHM3MOB, Ητο πθ3Βθπηβτ očecneHMTb cpoK xpaHeHnn γοτοβογο nponyKTa.

Cnocoč ocymecTBnnioT cnepyioipMM o6pa30M.

Pbi6y pa3MOpa KHBaioT b nepMopMnecKM ομMηαθμομ Bope μπμ Ha B03pyxe, peg 3Tom TeMnepaTypa Bopbi μπμ B03flyxa ponxHa 6biTb He Bbime 20 'C, cooTHOLueHHe Maccbi BOflbi h pbi6bi, οοοτβθτοβθηηο, 2: 1. Pbi6y, pa3MopoxeHHyio Ha B03flyxe, pay. 3aTeM pbi6y pa3penbiBaioT If KycoHKM, φΜπβ Unu KycoHKM φΜΠβ h dp npn TeMnPypype, He Bbime 15 ° C, npM cooTHOiueHMM sopbi h ā ο ΒΒΒβτοτΒβΗΗΟ 3: 1. ConeHyio pw6y, c copepxaHMeM conn Bbiuue 8% OTMaHHBaioT b Bope npn TeivinepaType He Bbime 20 ° C npM οοοτηοιρθημμ BOflbi m pbičbi οοοτΒβτοτΒβΗΗΟ 2: 1, npM stom sopy nepMopMHecKM μθηβιοτ po copepx < aHMfl conn b Mflce pbi6bi 4-8%. 3aTeM pbi6y xnapyT b οοπθβομ solution was from 1.16 to 1.19 t / cm ^ m 8biflepxnBaioT β τθηθημθ 10-20 MHHyr b θθβμομμοοτμ ot βθπμημημ pbi6bi m coflepxaHMn xnpa b Mnce pbičbi, NPM θτομ cooTHomeHMe Maccbi pbiābi m coneBoro solution of οοοτβθτοτβθηηο 1: 1 Nocni nero pbi6y pocTaioT, paKDT CTenb m xnapyT pnflaMM, xa > KflbiM pnp pbičbi nepecbinaioT cMecbro npnHOCTeti c caxapoM b cooTBeTCTBMM c peuemypoM (cm. Ta6n. 1) očnMsaiOT 20% coneBbiM pacTBOpOM m BbiflepjKMBatOT ηθ μθηθθ 24 HACOBA NPM TeMnepaType ot 0 ° po 6 ° C, nocne ηθγο copepxaHMe conn b Mnce bean ροηχΗΟ 6biTb 4-8%. (Ρθχμμ οοπθημπ npOBepneTcn m yTOHHneTcn b naptoTOpMM). Ορηοβρθμθηηο, β οοοτβθτοτβμμ c pepenTypOM (cm. Ta6n.2) Hape3aioT If KycoHKM 5x5mm cyweHbie πΟποκμ, nyx m MapMHOBaHHbie μπμ coneHbie oryppbi. 3aTeM nyx xnapyT b pacTBop CTaCMMMaAaTOP kmchothoctm Mo-Ro-pH Ha 10-15 MMHyT, npM οοοτηοιιιθημμ Maccbi nyxa m Mo-Ro-pH οοοτβθτοτβθηηο 3 LV 11264 1: 1, pacTBOp Mo-Ro-pH npn cooTHOnje pH n BOflbi ΟΟΟΤΒΘΤΟΤΒβΗΗΟ 1Γ! 1 Π. 38ΤΘΜ nyK flOCTaiOT M3 paCTBOpa, flaiOT CTeHb. npuroTOBneHHbie ηδποκΜ NYK, orypubi TinaTenbHO nepeMeuiMBatOT c ocTanbHbiMM κομποηθητβμμ coyca - 6θη30μηοκμοπνμ HaipneM, caxapOM, πμμοηηομ kmchotom n Maii0He30M b cooTBeTdBnn c pepenTypoM, $ acyiOT b οοοτβθτοτβμμ c pepenTypoM (cm. Ta6n.3) m yKynopnBafOT. rionyHeHHbm npoayKT μμθθτ npMBneKaTenbHbiM βηθιιιημμ bma m nMKaHTHbiM BKyc m apoMaT. Οροκ xpaHeHna npecepBa npn TeMnepaiype -2 ° 0--8 ° C 3 Mecnua. ΠρΜΜθρ 1 nocne pa3flenKM pbi6bi Ha Φμπθ, KycoHKM μπμ KycoHKM Φμπθ m npocanuBaHUfl ocymecTBnniOT πρμγοτοβπθημθ coyca. B οοοτβθτοτβμμ c peuenTypoM Ha 100 κγ pbi6bi nonroTaBnusaiOT oboehm - npn θτομ Hape3atOT If KycoHKH 5x5 mm cymeHbie η6ποκμ 2,5 κγ, nyK 10 κγ m MapnHOBaHHbie oryppbi 2,5 κγ. 3aTeM nyK KnaflyT b pacTBop Mo-Ro-pH - 2.5 π (puck θτομ pacTBOp Mo-Ro-pH HMeeT cooTHoIiMe Mo-Ro-pH m BOflbi οοοτβθτοτβθηηο 1 r: 1 π) Ha 10 MMHyT, nocne nK nocTatOT m flatT cienb. Πρμγοτοβπθηηβιθ n6ποκμ NYK, orypubi TmaienbHO nepeMeiiJMBatoT c ocTanbHbiMM κομποηθητθμμ coyca - 6eH30MH0KMcnbiM HaTpMīi 125 r, r caxap 1250, πμμοηηθα KHcnoTa 500 rm μθμοηθθ 3500 r .. 3θτθμ pbi6y φacy ^ oτ h 3anMBatOT BbiuieyKa3aHHbiM coycoM, πρΜ θτομ H 100 κγ γοτοβομ npoflyKunn 6epyT ManoconeHOM pbi6bi 50 κγ m coyca 50 κγ, m yKynopnBaioT. nonyweHHbm npoayKT μμθθτ npMBneKaTenbHbm βηθιι] ημμ bma μ πμκθητηβιμ BKyc m apoMaT. Οροκ xpaHeHMB npecepBa npn TeMnepaType -20O-8 ° C 3 Mecnua. ΠριίΜβρ 2. Cnocoč πρΜΓΟτοΒΠθΗΜη m peLlenTypa coyca cm. npMMep 1 m Ta6n. 1, 2 m 3 ΠρΜ Φθοοβκθ 6epyT ManoconeHOM Bean 65 κγ, coyca 35 κγ m yKynopMBaiCT. nonyneHHbiM npoflyKT μμθθτ npMBneKaTenbHbiM βηθιχλημμ bma μ nMKaHTHbiM BKyc m apoMaT. Οροκ χρθΗΘΗΜΑ npecepBa npM TeMnepaType -2 ° C + -8 ° C 3 Mecnua.

Hcnonb30BaHMe npeflnaraeMoro cnocoāa nonyHeHMn npecepBa M3 pbiābi oāecneHMBaeT of cpaBHeHMio c cymecTByioinMM cnocočoM cneny (oiHMe npeMMymecTBa - npMcyTCTBMe 6θη30Μηοκμθπογο HaTpMB μ πμμοηηομ KMcnoTbi π03Β0ππθτ ηθ TonbKO rapaHTMpoBaTb flnMTenbHyio coxpaHHOCTb roTOBOMy npoayKTy, a Taxxe o6ecneHMTb HexHyK > κοηομοτθημμιο Mncy pbi6bi - npMcyTCTBMe cymeHbix ηδποκ, Nyka m MapMHOBaHHbix μπμ coneHbix orypuoB npMRaeT roTOBOMy npoAyKTy ηθ TonbKO nMKaHTHbiM BKyc m apoMaT, a τθκχθ noBbiiuaeT nMmeByio ueHHOCTb; 4 - Bbiflep > kKA Nyka b a solution of Mo-ro-pH nepefl πρμγοτοβπθημθμ coyca peryrmpyeT KucnoTHOCTb m npenaTCTByeT ero nopne, ητο πο3Βοπηθτ oāecnenmb οροκ xpaHeHMH γοτοβογο npoflyKTa ; - KpoMe τογο, MCKniOHaeTCi) πρμγοτοβπθημθ oTsapa W3 npflHOCTeti, hto yMeHbiuaeT TpyfloeMKOCTb npouecca.

TaKMM o6pa30M, npeflnojKeHHiBi cnoco6 nonyMeHMfl npecepBa H3 pbi6bi Π03Β0Π3ΘΤ nOBblCMTb ΚΒΜΘΟΤΒΟ ΓΟΤΟΒΟΓΟ npOflyKTa M paCUJMpMTb aceopTMMeHT pblČHOM npOflyK14MH. 5 LV 11264

Ta6nwua 1

Peuerrrypa CMecu npaHOCTePi caxapoM KoMnOHeHTbl Macca (κγ) JlaBpOBblii J1MCT 0.027 KopnaHflp 0.10 tire »flyiuMCTbiii 0.035 bee MepHbiM 0.020 Γ B03flM« a 0.040 Caxap 0.750 b κγ, Ha 100 κγ pa3flenaHHiii pbi6bi

TaG / nma 2

PeLlenTypa, b κγ, Ha 100 κγ coyca

KoMnOHeHTbl Macca (κγ) 6eH30MHOKMCnblM HaTpklM 0.25 Caxap 2.5 flMMOHHafl KMCnOTa 1.0 MayHe3 70.0 CyiueHbie α6ποκμ 5.0 J1yK 20.0 MapnHOBaHHbie nn coneHbie orypqbi 5.0

Ta6nmja3 ΓOTOBbiii nponyKT Macca (κγ) κομποηθητοβ Ha 1 00 ΚΓ ΓΟΤΟΒΟΜ npOflyKL | MM Pbi6a coyc flpecepB M3 pbi6bi (tool 1) 50.0 50.0 flpecepB M3 pbičbi (ΠρΜΜΘρ 2) 65.0 35.0 6 EN 11264

ΦΟΡΜΥΠΑ U306PETEHMA 1 Cnoco6 nonyHeHna npecepBa H3 pbi6bi, BKmonaiOLLinii noflroTOBxy cbipbfl, pa3fleriKy, coneinne β οοπθβομ A solution, nocbinKy cMecbio n ^ HOdeM c caxapoM, o5nnBKy coneBbiM pacTBopoM, πρμγοτοβπθημθ coyca, Pac < ļiacoBKy, 3anuB "y coycoM n yKynopKy, oinunaioinnticB τθμ, hto coyc coflepxm cneflyf0Lune κομποηθητβι, Mac. h .: 6eH30MH0KMcnbm Haipnīi 0.20-0.30 caxap 2.0-3.0 nuMOHHa KucnoT 0.8-1.2 Μ3Μ0ΗΘ3 68.0-72.0 cyiueHbie η6ποκμ 4.8-5.2 nyK 18.0 -22.0

MapnHOBaHHbie nnn coneHbie orypubi 4.8 to 5.2 2 CnocoO nonyMeHHfl npecepBa m pbi6bi non.1, omuHaiomMMCfl τθμ, whereby to nepefl npuroTOBneHneM coyca NYK BbiflepacMBaioT b A solution CTa6nmi3aTopa KMCnOTHOCTH Mo-RO-pH Β ΤΘΗβΗΜΘ 10-15 MMHyT, npn COOTHOlLieHMM MaCCbl nyxa M pacTBOpa Mo-Ro pH οοοτβθτοτβθηηο 1: 1, npn stom pacTBop Mo-Ro-pH coflepxm COOTHOLUEHMe MaCCbl Mo-Ro-pH H BOflbl COOTBeTCTBeHHO 1r: 1n. 7 EN 11264 ΡΕΦΕΡΑΤ

CflOCOE Μ ΠΡΕΟΕΡΒΑ Μ3 PblEbl H3o6peTeHne οτηοομτοα k pbiČHOM npoMbiiuneHHOCTM, μμθηηο, k npOM3BOflCTBy ΜβΠΟΟΟΠβΗΟίί npOflyKUMH, B HaCTHOCTM npeCepBOB. Μ3θδρβΤΘΗΜΘ Π03Β0ΠΗΘΤ nOBbICMTb ΚβΜΘΟΤΒΟ ΓΟΤΟΒΟΓΟ npOflyKTa M pactUMpMTb aCC0pTHM6HT pblČHOM npOflyKUMM. nocne pa3nenKM, οοπθημα b οοπθβομ pacTBope, nocbinKM CMecbto npflHocTiI caxapOM μ ο6πμβκμ conesbiM pacTBopoM pbi6y φacy ^ oτ n 3annBatOT coycoM, coflep > Kau4MM Mac. w: 6eH30MHOKi / tcnbiM at 0.20-0.30; caxap 2.0-3.0; nuMOHHaa KucnoT 0.8-1.2; MaiHe3 68.0-72.0; cymeHbie «6ποκμ 4.8-5.2: nyx 18.0-22 n MapMHOBaHHbie nnn coneHbie orypub 4.8-5.2. ΚροΜβ τογο, nepejn πρΜΓΟΤΟΒΠΘΗΐ / ΐθΜ coyca nyx Bbiflepx < MBaioT pacTBope CTa6nnn3aTopa κμοποτηοοτμ Mo-Ro-pH b τθηθημθ 10-15 MMHyT, pp cooTHOiiieHnn Maccbi nytBOP Mo-Ro-pH οοοτβθτοτβθηηο 1: 1, pt 3tom pacTBOp Mo- Ro-pH cojepxm cooTHOuueHMe Maccbl Mo-Ro-pH M BOAbl ΟΟΟΤΒβΤΟΤΒΘΗΗΟ 1r: 1n. 1 3rd φopMyπbι, 3 Taon.

Claims (2)

1. A method of obtaining a fish preservative comprising the preparation, processing, salting of a salt solution, sprinkling with a slurry and sugar mixture, pouring of salt solution, preparation of a sauce, packing, pouring and packaging of a sauce, characterized in that the sauce contains the following components parts by mass: sodium benzoate 0.20 - 0.30 sugar 2.0-3.0 citric acid 0.8-1.2 mayonnaise 68.0-72.0 dried apples 4.8 - 5.2 onions 18.0-22.0 pickles or pickles 4.8-5.2 2. The method of obtaining fish preserves according to claim 1, characterized in that the onions are prepared for 10-15 minutes before preparing the sauce. withstands Mo-Ro-pH in a 1: 1 ratio of onion mass to Mo-Ro-pH solution, and Mo-Ro-pH to 1g: 11 water-to-water.