RU2012121175A - METHOD FOR PREPARING CANNED FOOD FROM LIVER OF SALMON FISH - Google Patents
METHOD FOR PREPARING CANNED FOOD FROM LIVER OF SALMON FISH Download PDFInfo
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- RU2012121175A RU2012121175A RU2012121175/13A RU2012121175A RU2012121175A RU 2012121175 A RU2012121175 A RU 2012121175A RU 2012121175/13 A RU2012121175/13 A RU 2012121175/13A RU 2012121175 A RU2012121175 A RU 2012121175A RU 2012121175 A RU2012121175 A RU 2012121175A
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- liver
- temperature
- minus
- salmon fish
- water
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Abstract
Способ приготовления консервов из печени лососевых рыб, включающий первичную обработку печени, промывку, смешивание с дополнительными компонентами, гомогенизацию, фасование, закатывание, стерилизацию, отличающийся тем, что извлеченную печень перед первичной обработкой помещают в льдоводяную смесь с температурой воды минус 1-2°С, промывают в пресной проточной воде с температурой не выше 15°С в течение 30-40 мин, полученное сырье либо сразу используют для изготовления консервов, либо замораживают и хранят до 4 мес. - при температуре не выше минус 18°С, до 6 мес. - при температуре не выше минус 25°С, а в качестве компонентов используют, масс %: печень лососевых рыб 35,0-45,0, фарш из лососевых рыб 20,0-25,0 или рис отварной 15,0-20,0, пищевая соль 1,2-1,5, лук пассерованный 8,0-12,0, морковь пассерованная 7,0-10,0, жир 7,0-10,0, молоко сухое 1,2-1,5, специи 0,3-0,5, вода остальное.A method of preparing canned salmon fish liver, including primary liver treatment, washing, mixing with additional components, homogenization, packaging, rolling, sterilization, characterized in that the extracted liver is placed in an ice-water mixture with a water temperature of minus 1-2 ° C before primary processing , washed in fresh running water with a temperature of no higher than 15 ° C for 30-40 minutes, the resulting raw material is either immediately used for the manufacture of canned food, or frozen and stored for up to 4 months. - at a temperature not higher than minus 18 ° C, up to 6 months. - at a temperature not higher than minus 25 ° C, and as components are used, mass%: liver of salmon fish 35.0-45.0, minced salmon fish 20.0-25.0 or boiled rice 15.0-20, 0, edible salt 1.2-1.5, onion fried 8.0-12.0, carrots fried 7.0-10.0, fat 7.0-10.0, milk powder 1.2-1.5 , spices 0.3-0.5, the rest is water.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2012121175/13A RU2503301C1 (en) | 2012-05-22 | 2012-05-22 | Method for preparation of salmon fishes liver preserves |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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RU2012121175/13A RU2503301C1 (en) | 2012-05-22 | 2012-05-22 | Method for preparation of salmon fishes liver preserves |
Publications (2)
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RU2012121175A true RU2012121175A (en) | 2013-11-27 |
RU2503301C1 RU2503301C1 (en) | 2014-01-10 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2012121175/13A RU2503301C1 (en) | 2012-05-22 | 2012-05-22 | Method for preparation of salmon fishes liver preserves |
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RU (1) | RU2503301C1 (en) |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1692492A1 (en) * | 1989-06-06 | 1991-11-23 | Тихоокеанский научно-исследовательский институт рыбного хозяйства и океанографии | Method of preparation canned fish liver |
FR2797745B3 (en) * | 1999-08-24 | 2002-04-12 | Palabe Armel Le | METHOD AND PARAMETERS FOR STERILIZING ALL FISH LIVERS |
FR2797746B3 (en) * | 1999-08-24 | 2002-04-05 | Palabe Armel Le | METHOD AND DEVICE FOR REMOVING THE BITTERY OF THE LIVERS OF ALL FISH |
RU2223675C2 (en) * | 2001-01-12 | 2004-02-20 | Всероссийский научно-исследовательский институт сои | Method for producing of pasty canned fish food |
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2012
- 2012-05-22 RU RU2012121175/13A patent/RU2503301C1/en not_active IP Right Cessation
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RU2503301C1 (en) | 2014-01-10 |
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Legal Events
Date | Code | Title | Description |
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PC43 | Official registration of the transfer of the exclusive right without contract for inventions |
Effective date: 20150820 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20200523 |