LV13789B - Sprats in jelly - Google Patents

Abstract

This invention belongs to field of food-industry, particularly to obtaining fish-delicacy products from fresh or frozen sprats or from Baltic pilchards. The described method provides delicacy-quality for products - stable form, consistent tint, specific taste and smell. The process contains some more steps. The frozen fishes can be at first defrosted at a temperature 12 to 10 centigrade. The frozen fishes after defrosting or fresh fishes are rinsed with running water for further smoking. The hot smoking are carried out in three steps: process of preliminary drying at a temperature of 40 to 60 centigrade, heat steam treatment continues during 18 to 20 minutes at a temperature 90 to 140 centigrade, feeding with smoke are provided in fumigating zone at a temperature of 80 to 120 centigrade. The cooling is processed at a temperature of 20 to 30 centigrade. The smoked fishes are decapitated together with gill covers. According the recipe a jelly-infusion is prepared simultaneously, warmed up to temperature of 50 to 70 centigrade, added spices or seasoning extract and a jelly-material. According the mentioned method as jelly-material is used thickener E 407a. Packing the fish carcasses are made in reciprocal rows laying fish-bellies aslant to can-lid. The fishes are poured by jelly infusion, cans are covered up and sterilized at a temperature of 120 centigrade. The canned fishes had kept their jelly-properties also after sterilization.

Description

Description of the invention.

The technique relates to the food industry and involves improving food and developing new techniques for obtaining it. The technique can be used to prepare sterilized canned fish from hot smoked Baltic sprat or Baltic herring. The invention relates specifically to the manufacture of a delicatessen product such as Spray in Gel using E 407a as a gelling agent, such as MB 101-F or MB 103-F: potassium chloride blend).

Several patented methods of preparing canned fish are known (Russian patents RU2215441; RU2265380 for canned fish in jelly). The disadvantage of the described methods is mainly that the gelling additives dilute the fish broth during the technological process (heating and cooling) and lose their gelling properties. Therefore, they must be cooled before use. The method described in Russian patent RU2059376, according to which the prepared fish is packaged in boxes, the gelatinous substance is minced up to 0.0002-0.02 cm ^J and added to the fish in a dry mixture, the boxes are sealed and sterilized, except that the gelling properties are also preserved. at a temperature of 15-20 ° C.

The object of the present invention is to create a low fat product and to give the product a delicate product quality - stable shape, specific taste and smell and to maintain the quality of the gelling infusion at a temperature of 25 ° C.

The well-known essence of fish processing technology in the preparation of smoked fish preserves is hot steam treatment, low smoke smoking, cooling. Lightly smoked semi-finished products are packed in cans, poured with prepared jelly marinade, sealed and sterilized.

According to the invention, the method of preparation of canned fish in "Sprat jelly" is as follows: For canning, fresh or frozen Baltic sprat or herring up to 14 cm in size are used. Frozen fish are thawed at a temperature of 12-18 ° C in a specially designed device. After thawing, the frozen fish or fresh fish are rinsed in running water and then streaked through the eyes, with both ends sharpened and then subjected to smoking.

Hot smoking takes place in three stages: the drying process takes 15-20 minutes at 4060 ° C, the hot steam treatment lasts 18-20 minutes at 90-140 ° C, and the smoke is supplied to the smoke zone at 80-120 ° C. Cooling is carried out at a temperature of 20-30 ° C.

-2Separated heads of smoked fish with gill lids. Simultaneously prepare a gelling infusion, warm to 50-70 ° C with the addition of a spice or spice extract and a gelling agent. In the preparation of gelling infusions using the material thickener E 407a as a gelling agent, the infusion can be prepared at a lower temperature (50-70 ° C) compared to infusions of a different composition. Fish carcasses are packed in intersecting rows, with the stomach inclined against the lid of the box. The fish are poured into a gelling infusion according to the recipe, the can is sealed and sterilized at 120 ° C. Gelating infusions are made from commercially available thickener E 407a. Finished Sprats Gel 'retains its properties after sterilization at 120 ° C (it has a clear, firm infusion consistency when stored at 25 ° C) and does not need to be cooled before use.

The well-known essence of fish processing technology in the preparation of smoked fish preserves is hot steam processing: low smoke smoking, cooling. Lightly smoked semi-finished products are packed in cans, poured with prepared jelly marinade, sealed and sterilized. According to the invention, the method of preparation of canned fish in "Sprat jelly" is as follows: For canning, fresh or frozen Baltic sprat or herring up to 14 cm in size are used. Frozen fish are thawed at a temperature of 12-18 ° C in a specially designed device. After thawing, the frozen fish or fresh fish are rinsed in running water and then streaked through the eyes, with both ends sharpened and then subjected to smoking.

Hot smoking takes place in three stages: the drying process takes 15-20 minutes at 40-60 ° C, the hot steam treatment lasts 18-20 minutes at 90-140 ° C, and the smoke is supplied to the smoke zone at 80-120 ° C. , cooling is carried out at a temperature of 20-30 ° C.

For smoked fish with a straight cut, the heads with gill lids are separated. Simultaneously prepare a gelling infusion, warm to 50-70 ° C with the addition of a spice or spice extract and a gelling agent. Fish carcasses are packed in intersecting rows, with the stomach inclined against the lid of the box. The fish are poured into a gelling infusion according to the recipe, the can is sealed and sterilized at 120 ° C. Gelating infusions are made from commercially available thickener E 407a. Finished Sprats in jelly 'retains its properties after sterilization at 120 ° C (clear, firm infusion consistency at 25 ° C) and does not need to be cooled before use.

According to the technological documentation, lightly smoked Baltic Sea sprat or Baltic herring carcasses are packed in a box, poured into a suitably gelled infusion and covered with dried peppers or spices and sterilized at 120 ° C according to sterilization regulations.

-31. Example: Materials required for making a jelly infusion (% by weight)

Thickener E 407a

Sugar

Salt

Pepper black Bay leaves Water

1.2

5.1

3.2 0.14 0.11 90.6

Example 2: Materials required for making the jelly infusion (% by weight)

Thickener E 407a

Sugar

Salt

Dried Pepper Cilli Extract Water

1.2

5.1

3.2 1.00 0.05 89.4

Claims (3)

1. The method of preparation of sprat jelly in canning using hot smoked Baltic sprat or Baltic herring and the use of a gelling agent is characterized in that the thickener E 407a is used as the gelling agent. 2. The method of making a can of sprat in jelly according to claim 1, wherein the thickener E 407a is 0.8% to 1.5% by weight of the gelatinous infusion. 3. The method of preparing canned jelly according to claim 1, characterized in that the gelling properties are maintained when the food is used at a temperature of 25 ° C.