RU2001576C1 - Fish-canning method - Google Patents

Abstract

The use of the invention: in the fishing industry when preserving fish Summary of the invention: preserving the fish is carried out by immersing it in carbon dioxide at atmospheric pressure, under a pressure lying in the range of 1-16 atmospheres, and in the time interval of 1-24 hours and also using crystals dry ice of carbon dioxide by immersing these crystals in a canned mass before closing the canned fish To improve the quality of canned fish and speed up the canning process in the container cavity salted fish are placed and the spaces between the fish are filled with salt. At the same time, the indicated container is continuously blown (the entire period of its filling) with carbon dioxide to remove air oxygen through a brass tube connected by a reducer with a cylinder filled with carbon dioxide after filling the container with a metal cork (or glass) lid. 5z.p files.

Description

The invention relates to the fishing industry and can be used to preserve fish in a gaseous environment.

Methods of preserving fish by the laziness method are widely known, when pre-salted fish, after soaking in water, is suspended in the shade for air drying.

However, in this form, the fish can be stored only for a limited time, after which it can be dried and subsequent rusting with a loss of its taste and nutritional qualities.

It is also known to preserve fish by smoking it, in which the fish products do not deteriorate for a long time, retain a pleasant taste, aroma and other beneficial qualities. In the manufacture of smoked meats in industrial plants, a certain amount of nitrate is added in a mixture with fragrant spices - bay leaves, pepper, cinnamon, cloves, etc. and the billet is left for 24 hours in a dry container in moderate cold, after which the fish is hung on a hook or bar in the smokehouse for smoking for a day, two depending on its volume. For smoked products they use special furnaces, and dry wood, sawdust, wood shavings and other waste from wood processing are used as combustible substances in them. In doing so, it is ensured that the smoke is as cold as possible, which improves the quality of the smoked meat. In summer, fragrant herbs are used for smoking to improve product quality.

The disadvantage of these methods of preservation is the limited shelf life of fish in a gas (atmospheric) environment, as well as the special requirements for its preparation for both simplicity and smoking. In both cases, the deviation of the fish towards excess moisture leads to its deterioration even during short-term storage.

The aim of the invention is to improve the taste of canned fish and simplify the preservation process.

This is achieved by preserving the fish by immersing it in carbon dioxide at atmospheric pressure under a pressure of up to 16 atmospheres, as well as using carbon dioxide dry ice crystals, which ensures high quality preservation of fish in a raw form, as in raw salted state, with its moisture content within one hundred percent, and in flax form, in which the fish, immersed in carbon dioxide, acquires a special, piquant taste, which ensures its long-term storage without inuditelnoy heat treatment.

A distinctive feature of the inventive method is the use of carbon dioxide as a canned medium in which the gas is mixed with residual moisture in fish tissues, which inhibits the development of harmful bacteria on the one hand and, on the other hand,

- when carbon dioxide is mixed with the liquid phase of fish tissues, its palatability is enhanced. Moreover, depending on the amount of gas dissolved in fish tissue, the color of these tissues changes to red

5 and a piquant taste of preservative appears in which the fish tissue resembles the taste of caviar (well-seasoned fish). In this case, fish tissues that have undergone carbon dioxide treatment acquire a special taste aroma, unique taste and special acuteness inherent only in fish that have been preserved in the proposed gaseous medium.

Example 1. In dishes, for example a glass 5 l can, with a capacity of 3 l. immersed metal (preferably a brass tube connected by means of a rubber hose to a reducer of a carbon dioxide cylinder, through which carbon dioxide is continuously blown. This gas, since it is heavier than air, displaces atmospheric gas from the cavity of the glass cylinder and then, slightly saline is placed in the cavity fish, and the gaps fill the cookbook

5 salt. After layer-by-layer filling of the glassware, the tube blown off with carbon dioxide is removed and the can neck is immediately rolled up on a seaming machine without the use of heat treatment. In such

In the form of fish can be stored indefinitely with high quality canned product.

Before carrying out the specified preservation, the vessel is pre-purged 5 times until atmospheric air is removed from its cavity (the quality of the purge is checked by blowing out the candles at the edge of the can with expelled carbon dioxide), and then they begin to preserve the fish until the can is rolled up under conditions atmospheric pressure.

It should be noted that fish tissues are hygroscopic in nature and dissolve carbon dioxide in their liquid phase. which the,

5 giving the canned product a piquant, unique taste, at the same time it changes the color of these fabrics to reddish, which can be compared to any low-grade fish with red fish. At the same time, when the cavity is filled with a point 1 jii and filled with carbon dioxide, the latter, after being absorbed by the tissues of this fish, forms a significant vacuum in the indicated cavity of the balloon, which ensures the safety of the product, which was also placed (without the presence of oxygen) in carbon dioxide. It is characteristic that changing the color of the tissues to red, the scaly coating and the actual skin of each fish remain unchanged, and when preserving scaly fish, such as horse mackerel, mackerel, etc., even the characteristic rainbow color of the skin of each fish is not lost, which is without fail confirms the high quality of conservation of fish products.

Example 2. In order to increase the rate of preservation of fish in carbon dioxide, a batch of this fish is placed in high pressure autoclaves connected to a battery of carbon dioxide cylinders. In this case, fish is used both preliminarily and slightly salted raw (or salted to taste), followed by its packaging in plastic bags (or a similar type). Pre-conducted fish include bream, pike perch, ram, sturgeon and other fish that have a delicate flavor when they are lazy.

For carbon dioxide treatment, fish under pressure proceed as follows: cassettes are placed in the autoclaves into which the previously salted (salted, or salted) fish is previously placed. Moreover, each individual in the cavity of the cartridge is placed so that between them there are small gaps for the unhindered penetration of carbon dioxide into the tissues of each fish and air oxygen is freely removed from the cavities of the autoclaves.

After loading the autoclaves, open the valves of the carbon dioxide cylinders (without reducing gears) and fill the cavities of these autoclaves with carbon dioxide under increased (up to 16 atm.) Pressure. As soon as the pressure in the cavity of the autoclaves rises within five atmospheres, a part of the gas accumulated in the spherical cavity of the lid is discharged through the upper breather valve (mainly air oxygen displaced by heavier carbon dioxide from the cavity of the tank and fish tissue). The release of fish from the presence of oxygen makes it possible to more fully utilize the carbonization of tissues (fish) with carbon dioxide. Then, the pressure in the cavity of the toklap is raised to 16 atmospheres and kept within 2 hours. At the end of the indicated time, carbon dioxide in the autoclaves is pumped back to the barrel by high-pressure pumps and the pressure in these autoclaves is equalized to atmospheric. After processing the fish in carbon dioxide, the net cassette is placed in a dense steel dish (to avoid leakage of carbon dioxide, partially released from the fish tissue) and immediately begin to pack this fish in dense (such as milk) or cellophane bags, of which: the conveyor is moistened with air and sealed with scissors (rolls) with heated sponges. In this form, fish tissues that can hold carbon dioxide under pressure for some time are released from this pressure and the pressure in the cavity of each packet is equalized with a atmo- spheric. Now the fish is in a clean carbon dioxide environment and is isolated from atmospheric exposure, which, on the one hand, provides it with the ability to maintain constant humidity indefinitely, and on the other hand, carbon dioxide delays the development of harmful bacteria and helps fish tissues acquire a particularly piquant taste with a pleasant the sharp acidity inherent in said preservative gas.

It should be noted that the higher the pressure of carbon dioxide, the faster it saturates the tissues of canned fish and the faster this fish acquires its characteristic taste and color of saturated tissues. However, there is no need to overexpose the fish in carbon dioxide, because after saturation of the liquid phase of these tissues with carbon dioxide only working time will be lost. Therefore, with a decrease in pressure, the residence time of fish in carbon dioxide environment is accordingly extended. Thus, it has been experimentally established that, for every two atmospheres, pressure drops increase by 1 hour of fish exposure to carbon dioxide. This is confirmed by the following data:

at 16 atmospheres of pressure, the fish staying in the gas for 2 hours;

at 14 atmospheres of pressure the fish stay in the gas for 4 hours;

at 12 atmospheres of pressure, the fish remained in the gas for 5 hours;

at 10 atmospheres of pressure, the fish remained in the gas for 6 hours;

at 8 atmospheres of pressure, the fish remain in the gas for 7 hours;

etc.

at 1 atmosphere of pressure, the fish stay in carbon dioxide from 24 hours to infinity.

Example 3. It is known that for the lack of fish at fish factories, fish salads with additives of agricultural products are made. and this mass in a tin can is abundantly flavored with tomato paste (or tomato sauce). In this form, the tomato overpowers all the aromatic odors of agricultural products, and all canned food (bulls in tomato, horse mackerel in tomato sauce, pike in tomato, etc.) practically do not differ in their taste.

To improve the quality of the product and give the contents of the canned food a piquant taste, crystals of dry ice of carbon dioxide are placed in the cavity with the indicated contents before rolling the cans. Moreover, the volume of these crystals varies depending on the volume of the can. For example, a 0.35-0.5 cm3 dry ice crystal is added to widespread canned jars with a volume of up to 0.5 l. To give a more pronounced piquant flavor, and characteristic acidity and sharpness of a dish are added dry ice of carbon dioxide up to one cubic centimeter per can.

A characteristic feature of the proposed method of preserving fish is the use of known and compatible in the interaction of chemical components in the form of water, sodium chloride, carbon dioxide and organic compounds in the form

Claims (6)

1. A method of preserving fish by salting it, packing it in a container, and sealing it tightly, characterized in that the container is filled with carbon dioxide before hermetic sealing. 2. The method according to claim 1, characterized in that carbon dioxide is fed into the container cavity before fish is placed in it by blowing it in a gaseous state from the bottom of the container and stopping its supply after filling the container with fish. 3. The method according to paragraphs. 1 and 2, characterized in that after salting, the fish is soaked and in liters, the fish placed in lazy fish in fish and agricultural crops blown with gaseous dioxide. It is also characteristic that all of these components contain in their composition water, which interacts with carbon dioxide in unstable equilibrium and during depressurization, the latter releases it. However, in a sealed state, carbon dioxide is a good preservative for fish, which not only protects fish tissue from the influence of bacteria on them, but also ennobles them, giving a special piquant taste, changes the color of these tissues, equating ordinary (sometimes low-grade fish) with red fish, because the fabric the fish preserved in carbon dioxide not only turns pink, which gives it an original look, but also tastes like caviar in lazy fish. The amount of salt used for preservation of the product does not play a significant role, and the placement of fish in carbon dioxide provides it with unlimited long-term storage while maintaining the original moisture and acquiring a piquant taste. (56) Bykov V.P. Technologists of fish products. M .: Food industry. 1980, p. 127-128. and the layers of the gaps and the spaces between the carcasses of the fish are filled with crystals of boiled salt. 4. The method according to claim 1, characterized in that the carbon dioxide is introduced into the container cavity in the form of solid crystals. 5. The method according to claims 1 and 4, characterized in that the crystals of carbon dioxide are placed on the bottom of the container before filling. 6. The method according to claims 1 and 2, characterized in that the crystals of carbon dioxide are placed in a container before purging it with gas carbon dioxide.