RU2002133085A - METHOD FOR CONSERVING SALMON FISH CAVIAR - Google Patents

METHOD FOR CONSERVING SALMON FISH CAVIAR

Info

Publication number
RU2002133085A
RU2002133085A RU2002133085/13A RU2002133085A RU2002133085A RU 2002133085 A RU2002133085 A RU 2002133085A RU 2002133085/13 A RU2002133085/13 A RU 2002133085/13A RU 2002133085 A RU2002133085 A RU 2002133085A RU 2002133085 A RU2002133085 A RU 2002133085A
Authority
RU
Russia
Prior art keywords
caviar
conserving
temperature
salmon fish
fish caviar
Prior art date
Application number
RU2002133085/13A
Other languages
Russian (ru)
Other versions
RU2240020C2 (en
Inventor
Лилия Рафаэльевна Копыленко
Татьяна Евгеньевна Рубцова
Лариса Дмитриевна Курлапова
Original Assignee
Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии
Лилия Рафаэльевна Копыленко
Татьяна Евгеньевна Рубцова
Лариса Дмитриевна Курлапова
Filing date
Publication date
Application filed by Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии, Лилия Рафаэльевна Копыленко, Татьяна Евгеньевна Рубцова, Лариса Дмитриевна Курлапова filed Critical Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии
Priority to RU2002133085/13A priority Critical patent/RU2240020C2/en
Priority claimed from RU2002133085/13A external-priority patent/RU2240020C2/en
Publication of RU2002133085A publication Critical patent/RU2002133085A/en
Application granted granted Critical
Publication of RU2240020C2 publication Critical patent/RU2240020C2/en

Links

Claims (2)

1. Способ консервирования икры лососевых рыб, включающий посол пробитой икры, смешивание с растительным маслом и глицерином, укупоривание в банки, выдерживание и пастеризацию, отличающийся тем, что пастеризацию проводят путем постепенного нагревания окружающего агента и банок с икрой до температуры 57-59°С и прогреванием при данной температуре в течение 90-95 мин с последующим выдерживанием до температуры окружающего агента 20-26°С.1. A method of preserving salmon caviar, including salted broken caviar, mixing with vegetable oil and glycerin, corking in jars, keeping and pasteurizing, characterized in that pasteurization is carried out by gradually heating the surrounding agent and cans with caviar to a temperature of 57-59 ° C and heating at a given temperature for 90-95 min, followed by keeping it at a temperature of the surrounding agent of 20-26 ° C. 2. Способ по п.1, отличающийся тем, что банки с икрой выдерживают перед пастеризацией при температуре минус 2 до минус 5°С в течение 30-120 дней.2. The method according to claim 1, characterized in that the cans with caviar can withstand before pasteurization at a temperature of minus 2 to minus 5 ° C for 30-120 days.
RU2002133085/13A 2002-12-11 2002-12-11 Method for preservation of salmon fish caviar RU2240020C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002133085/13A RU2240020C2 (en) 2002-12-11 2002-12-11 Method for preservation of salmon fish caviar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002133085/13A RU2240020C2 (en) 2002-12-11 2002-12-11 Method for preservation of salmon fish caviar

Publications (2)

Publication Number Publication Date
RU2002133085A true RU2002133085A (en) 2004-08-20
RU2240020C2 RU2240020C2 (en) 2004-11-20

Family

ID=34310153

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002133085/13A RU2240020C2 (en) 2002-12-11 2002-12-11 Method for preservation of salmon fish caviar

Country Status (1)

Country Link
RU (1) RU2240020C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2489062C1 (en) * 2012-02-21 2013-08-10 Армаис Тигранович Петросов Method for pasteurisation of salmon fish caviar from frozen skeins
RU2618093C2 (en) * 2012-08-03 2017-05-02 Магомед Эминович Ахмедов Method for producing home-made tomatoes

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