LV14536B - Method for producing tinned sprats in jelly - Google Patents

Abstract

This invention belongs to the 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, i.e., stable form, consistent tint, specific taste and smell.The process contains several steps. The frozen fishes can be at first defrosted at a temperature 12 to 18 centigrade. The frozen fishes after defrosting or fresh fishes are rinsed with running water for further smoking. The hot smoking is carried out in three steps: process of preliminary drying, hot steam treatment at a temperature 100 to 140 centigrade, feeding with smoke. The cooling is processed at a temperature of 20 to 30 centigrade. The smoked fishes are decapitated together with gill covers. According to the recipe a jelly-infusion is prepared by addition of spices or seasoning extract and a jelly-material. According to the mentioned method as jelly-material is used mixture of thickener E407a and E508. In packing the fish carcasses are arranged 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 keep 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. This technique can be used to prepare sterilized canned fish from hot smoked Baltic sprat or Baltic herring. The present invention relates to the manufacture of a delicatessen product such as "Sprat in jelly" using a mixture of E407a and E508 thickener, such as MB 101-F or MB 103-F as a gelling agent (Gene structurator is processed Eucheuma seaweed (PES) and potassium for human consumption). chloride and sucrose). E407a is a gelling agent of natural origin.

There are several patented methods for making fish canned jelly, such as Russian patents RU2215441, RU2265380. The disadvantage of the methods described therein is that the gelling additives dilute with the fish broth during the technological process (heating and cooling) and lose their gelling properties. Therefore, they must be cooled before use. Patent LV 139723, entitled "Canned fish in smoked fish", which contains a section "Sprats in jelly", provides for the addition of a dry extract of seawater plants. In our process, more potassium chloride in food is added, which allows the gel to remain stable at the intended storage temperature of 25 ° C. The stable gel consistency of these preserves also remains at 30 C.

The aim of our invention is to create a low-fat, low-calorie product (3x lower than traditional sprats) and to give the product a delicate product quality - stable shape, specific taste and smell, maintaining the quality of gelling infusion at 25 ° C and above.

The well-known 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 gelling marinade, sealed and sterilized.

According to the invention, the "SPROTE GEL canning method" is as follows. Fresh or frozen Baltic sprat or Baltic herring up to 14 cm in size are used for canning. Frozen fish are thawed in a dedicated device at a temperature of 12 to 18 ° C. After thawing, the frozen or fresh fish is rinsed in running water and exposed through the eyes to sharpened partridges and then smoked.

Hot smoking takes place in three stages: the drying process takes up to 20 minutes. At a temperature of 40 - 60 ° C, hot steam treatment lasts up to 20 mm at a temperature of 100 - 140 ° C, smoke is supplied at a temperature of 100 to 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, which is heated to 50-70 ° C by adding a spice or spice extract and a gelling agent.

When preparing a gelling infusion using a 1: 0.02 mixture of E407a and E508 as a gelling agent thickener, the infusion can be prepared at a lower temperature of 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 is poured with a jelly infusion according to the recipe, sealed in a box and sterilized at 120 ° C. The jelly infusion is made from a commercially available mixture of thickener E407a and E508.

The prepared preserves in "Sprat Gel" retain their properties after sterilization at 120 ° C (clear, firm infusion) and do not need to be cooled before use.

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

.example: Materials needed to make a jelly infusion (% by weight):

Thickeners E407a, E508 1.7

Sugar 2,1

Salt 3.0

Perfumed pepper 0,3

Bay leaves 0.1

Water 92.8

Example 2: Materials required for gel infusion (% by weight): Thickener E407a, E508 1.7

Sugar 2,1

Salt 3.0

Dried paprika 1.0

Chilli extract 0.06

Water 92.14

Claims (4)

Claims 1. The method of preparation of CROSS-GEL jelly canned fish using smoked Baltic herring or Baltic herring, with the use of gelling material, is characterized by using a mixture of thickener E407a and E508 as the gelling material. 2. A method of preparing the SPRUT GEL in canned according to Claim 1, characterized in that the mixture of E407a and E508 thickeners is from 1% to 2% by weight of the gelling agent. 3. A method of preparing the SPRUT GEL in canned according to Claim 2, characterized in that the mixture of thickener E407a and E5O8 is prepared in a weight ratio of 1: 0.02. 4. The method of preparing CROP in Jelly is that the gelling properties are maintained when the food is used at temperatures up to 30 ° C, which gives a stable guarantee of maintaining the quality of the product.