RU2043738C1 - Fish caviar production method - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves treatment of salmon roes with an enzyme solution for destruction of roe connective tissue. Connective tissue is removed, and caviar is salted and tinned without antiseptic agents. The enzyme solution contains proteolitic complexes of fish trypsin and trypsin-like enzyme solutions (50-150 proteolitic activity units in 1 l). The treatment duration is 8-20 min at 10-15 C. EFFECT: higher product quality. 3 tbl

Description

 The invention relates to the field of processing technology of aquatic organisms, in particular to the production technology of salted fish caviar.

 A known method of manufacturing salted salmon granular caviar, the essence of which lies in the fact that the eggs from the connective tissue of the oyster are separated by wiping the oysters manually or mechanically, then the eggs are salted, left to drain and ripen, and antiseptics are added to the salted eggs before packaging ( sorbic acid and urotropin) and vegetable oil [1] For the manufacture of products, hairs are used that are stored for no more than 6-8 hours after cutting fresh fish. The disadvantage of this method is the low yield of salted caviar 38-62% since a significant part of the eggs is destroyed by punching.

A method is known caviar production on the basis fermetatsii yastiks [2] which comprises sorting, washing, incubation yastiks of fish caught by no more than 3-4 hours ago for 5-20 min at ⁴⁰ ° C in 0.001% solution of the enzyme preparation with the ratio of pesticides: 1: 2 solution, removal of the papillary film, salting of caviar in saturated brine, 10% Sorbitol content for 1-3 min, draining brine and ripening caviar, application of antiseptics. The finished product is packed into jars and stored from minus 2 to minus 4 ^C. Yield salted roe is 82-92% by weight yastiks. A collagen lytic enzyme preparation of microbial synthesis is used to dissolve the squamous film. Shelf life of caviar is not more than 2 months, after which a large amount of shale and sludge appears.

The closest in its technical solution is a method of preparing eggs [3] according to which calf yastiks incubated enzyme solution of collagenase crab hepatopancreas activity 5 thousand. -500 thousand. Units per 1 l of solution at a temperature of 35-40 ^{° C} for 10-60 min at a ratio of collagenase to raw materials of 5 thousand -500 thousand units per 1 kg A purified enzyme is used to carry out the process.

 The disadvantage of this method is that the caviar obtained using collagenase has a short shelf life. This does not meet the technical specifications for salmon caviar GOST 18173-72 (shelf life of eggs prepared without antiseptics 4 months, with antiseptics 1 year). Caviar prepared using collagenase from crab liver after 2 months. storage under the required conditions had a significant amount of shell-shells, sludge and a specific taste caused by the crab hepatopancreas collagenase preparation (weak taste and smell of blubber). After 4 months storage of caviar samples exceeded microbiological standards for the content of mosophilic, aerobic and facultative anaerobic microorganisms.

 The problem solved by the invention, expanding the range of enzyme preparations for caviar production, increasing the shelf life of canned granular caviar prepared without antiseptics, improving the quality of the finished product.

 The essence of the method is as follows.

Whole or cut patches with a shelf life of 6 to 12 hours after cutting the fish are placed in a bath with an enzyme preparation solution prepared at the rate of 50-150 units of the proteolytic complex of trypsin and chymotrypsin-like proteases from fish per 1 liter of water with a ratio of raw material: fermented solution 1: 2; stirred and allowed to stand 8-20 minutes at a temperature of 10-15 ^{° C,} the eggs are then separated from the connective tissue on the apparatus to collect eggs mesh trays, rinsed with tap water 2-3 times amount, salted in brine density d 1,2 g / cm ³ , left on the drain and rolled up in jars. When salting, no antiseptics were added, since proteolytic complexes from fish have a bacteriostatic effect, which is confirmed by the results of bacteriological analyzes.

The method of obtaining the proteolytic complex consists in separating the pancreas-containing fish organs, grinding, extracting the ferments, centrifuging the extract, and isolating the proteolytic complex from the supernatant by ultrafiltration through membranes with a resolution of 15,000-20000 Da. Proteolytic activity was determined according to GOST 20264-74 Enzyme preparations. Methods for determining proteolytic activity. Used substrate-casein, pH 8.0, temperature 30 ° ^C. The preparation has an activity of 1 unit, if its impact on casein for 1 minute released an amount of hydrolysis products nonprecipitating trichloroacetic acid containing 1 micromole of tyrosine. In parallel, the preparation and storage of eggs was carried out according to the proposed method [1] and the prototype method [2] using a purified preparation of collagenase from crab hepatopancreas in II with collagenase activity of 5 thousand units in 1 liter of solution. The comparison was carried out in terms of 1, 2, 3, 4, 5, and 6 months.

 Organoleptic and physico-chemical parameters were controlled according to the standards of GOST 18173-72. Caviar salmon granular. Microbiological standards were controlled in accordance with the Instructions for sanitary and microbiological control of food production from fish and marine invertebrates N 5319-91 of 02.22.91.

Example 1. 5 kg of keta caviar rosette was placed in a bath containing 10 l of enzyme solution with 1900 units of proteolytic activity. The preparation is obtained from Onchorynchus keta chum and contains trypsin and chymotrypsin-like proteases. The mixture was intermittently stirred for 8 minutes at 15 ^C. Thereafter, the connective tissue sheath is easily separated from the eggs and was removed by decantation and forcing through grohotku. Caviar was collected on mesh pallets, washed with a double amount (20 l) of tap water. After draining the water, the eggs were salted in brine with a density of 1.2 g / cm ³ , rolled up into jars. No antiseptics were added. Caviar yield was 90%
EXAMPLE 2. 5 kg of chum salmon caviar was placed in a bath with a solution of a fermented preparation from Salvelinus malma char. 10 l of the solution contained 1,500 units of proteolytic activity. The method was carried out analogously to example 1 at a temperature of 10 ^about C for 15 minutes Caviar yield was 92%
According to the comparison results prepared according to the proposed method [1] and the prototype method [2] caviar are made table. 1, 2 and 3. Table 1 shows the organoleptic and chemical indicators taken during storage for 2 months. in table 2 6 months Table 3 shows the microbiological parameters after 6 months. storage.

Claims (1)

METHOD FOR PREPARING FISH CAVIAR, including exposure of fish to the fermentative preparation to destroy connective tissues, removal of separated connective tissue from eggs, and soaking in saline, characterized in that proteolytic complexes with a bacteriostatic effect containing trypsin and chymotrypsin-like are used as an enzyme preparation enzymes from fish taken in the form of solutions containing 50 150 units of proteolytic activity in 1 l, and treatment of the fossa with an enzyme solution is carried out stir at 10 15 ^o C for 8 to 20 minutes

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