RU2098974C1 - Method for reprocessing alaska pollack caviar - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves salting Alaska pollack caviar while providing vibration of it at amplitude of 0.01-500 mm, acceleration of 0.01-20 g and speed of 1-1,000 mm/sec. EFFECT: simplified method and improved quality of product. 14 cl, 5 dwg

Description

 The invention relates to food production, and in particular to a new method for processing Alaskan pollock roe in the manufacture of products based on fish roe, in particular, salted roe from Alaska pollock and Karashi-mentaiko (Alaskan pollock roe marinated in red pepper sauce).

 In the general case, the quality of Alaskan pollock roe (properties of roe) varies widely and depends on, for example, the season, range of distribution and method of fishing, storage conditions for the catch, and method of collecting roe. For example, the roe of Alaskan pollock caught in the spawning season near spawning grounds has a high degree of maturity and large grain sizes. In contrast, caviar in the pre-spawning season has small grains and exhibits insufficient maturity. The quality of caviar depends on the storage conditions of the catch. If the fish body experiences pressure or shock, then it is likely that adhesion of the bile pigment to the ovary and hemachrome infiltration from the intestinal tract will occur. If the body of the fish is supercooled, it is sometimes observed that part or all of the ovary freezes.

 It is sometimes observed that an inappropriate method of collecting raw materials or improper processing of eggs after collection leads to cuts in the ovary, a violation of the membrane of the ovary or grains of caviar, contamination of the caviar with contents other than the contents of the ovary. In addition, many different materials are included that tend to undergo changes, as the size of the ovary varies with the age and body size of the fish. In other words, raw materials vary very widely.

 Accordingly, there is a problem in that the raw materials must be carefully sorted, but at the same time, the processing method of this material must be adapted to the quality of the sorted caviar. It is extremely difficult to establish certain standard conditions for the method of production of a product from Alaskan pollock roe. In such circumstances, products from Alaskan pollock roe are produced in accordance with the assessment of raw materials based on the feelings and experience of those responsible.

 Salting is the most important stage in the production of Alaskan pollock caviar product. At the salting stage, water is added to the caviar, for example, with salt (sodium chloride), seasonings and dyes, and everything is mixed. At this stage, a rotatable container is used, through which the caviar and the additives contained therein mix well during rotation, thereby helping the spread (penetration) of salt, seasoning and dye into the caviar. However, the rate of penetration of substances into the eggs varies depending on their type and concentration. Thus, uniform impregnation of caviar grains cannot be achieved in a satisfactory manner. In addition, as discussed above, the quality of the product varies widely depending on the condition of the caviar used as raw material, which creates a serious problem in the production of caviar from Alaska pollock.

 The aim of the invention is to develop a method for processing Alaskan pollock roe, with which seasoning and dyes could evenly penetrate the center of the grains of caviar at the salting stage, regardless of the condition of the caviar used as raw material and, therefore, a uniform quality of Alaskan pollock roe products could be achieved .

 The goal can be achieved by salting caviar with simultaneous vibration applied to the caviar, as an excellent, uniform quality product can be obtained.

 An invention based on this discovery provides a method for processing Alaskan pollock roe, characterized in that the ambassador of the Alaskan pollock roe is carried out with simultaneous vibration applied to the specified roe.

 In FIG. 1 is a perspective view of one example of a container for salting and ripening caviar used according to the invention; in FIG. 2 view in plan; figure 3 side view; figure 4 is a bottom view; figure 5 is a view of the directions of use of the container for salting and ripening caviar used in this invention.

 It is advisable to process caviar used as raw material faster after the catch. Caviar extracted from Alaskan pollock specimens, which were stored at low temperature for 1 or 2 days or more after harvest, is also suitable. The processing method in accordance with the invention can be effectively applied to create a stock of food material that has been frozen and then thawed.

 Although the quality of the eggs is not particularly limited, it is advisable to use caviar, uniform in size, weight and degree of maturity, similar in surface color and the absence of defects in the membranes of eggs. If defects are detected in the membranes of the eggs, the eggs are freed from such eggs by washing, which reduces the yield. After weighing a predetermined amount of caviar, it is transferred to a salting container (curing container) in order to effectively salting. At the salting stage, additives that are previously weighed are added to the curing container and then thoroughly mixed with caviar. Then the additives and caviar are mixed together, while vibrating. The conditions for creating vibrations are described below.

 The additives used in the process are not limited, as they are selected from those commonly used in salting Alaskan pollock. For example, substances that are suitable as regular food additives and those that do not affect the quality of the product can be used for this.

 The usual salt (sodium chloride), which should be used as an essential component, can be used at concentrations of 5 to 20 wt.h. per 100 parts by weight caviar. The optimal concentration of ordinary salt can vary significantly depending, for example, on caviar and the amount of water to be added. Alternatively, a portion of the common salt can be replaced with a monovalent neutral inorganic salt, such as KCL, to meet the requirement of product diversity.

An important point in the proposed processing method is that in the combination of additives the latter should be selected so that the salt content in the salt product is 2.5% or more, and the water content in it is 59% or more. The term "salt content", as used herein, may refer to the concentration of a common salt (NaCl) calculated either in terms of the main Na ⁺ ions or in terms of Cl ^- ions. If the salt content of the salty product is less than 2.5% or the water content in it is less than 59%, then the quality of the product of a property such as structure is greatly degraded. The form in which the additives are served is not limited, and any solid (powder) and liquid additives can be used, although it is preferred that they be uniformly dissolved when mixed with caviar.

At the stage of adding additives, the temperature of the eggs can be 0 35 ^o C, preferably 5 25 ^o C. A temperature lower than 0 ^o C is undesirable, since the eggs in this case are sometimes frozen. On the other hand, egg temperature in excess of 35 ^° C. is undesirable from the point of view of sanitation, since in this case bacteria can develop rapidly.

Although the temperature of the additives at the stage of their introduction is not limited in any way, a temperature of 70 ^° C. or lower is preferable. If the temperature of the additives exceeds 70 ^o C, the proteins on the surface of the eggs undergo decomposition, which affects the quality of the resulting product.

 These additives can be mixed with caviar in any way without limitation. For example, mixing can be accomplished by transferring the curing container from end to end, rotating it or mixing the contents of its blades. In the present invention, caviar and additives are mixed together and then salted under vibration conditions, as will be described below. You can also increase the efficiency of mixing by creating vibration.

 The term "vibration" is used in this processing method in the sense of inertial changes in time, i.e. the magnitude of the movement of the object varies from large values to small values, based on some standard level.

 To generate vibration, it is preferable to use a mechanical device, such as a vibrating motor, piston or shaker, including rotational movement, horizontal, vertical or the like. although sound waves, underwater waves, the formation of bubbles, the flow of water can also be used for this. The vibration generating method and apparatus is not particularly limited, since vibration conditions will be defined below and can be achieved. Vibration can be completely brought to the calf by, for example, placing the container in a place where vibration is generated, creating a vibration of the curing container itself, or placing the vibrator in a curing container, although the invention is not limited to these methods as much as the vibration is fully propagated. The amount of vibration is determined in various ways. In the general case, it can be expressed in three physical properties, namely displacements, velocity, and acceleration.

 In the present invention, vibration conditions preferably include an amplitude of 0.01 to 500 mm, an acceleration of 0.01 to 20 G (“G” gravitational acceleration), and a speed of 1 1000 mm / s. Two or more types of vibration can be combined together, since vibration conditions can be weakened within the above ranges. If the magnitude of the vibration is less than the values defined above, the vibration will not be able to create any effect. On the other hand, a vibration value in excess of these values is undesirable, since in this case the caviar may undergo deformation or destruction.

Although the temperature in the vibration step is not particularly limited, it is advisable that the temperature of the caviar be varied from 0 to 35 ^° C., while still being preferred from 5 to 25 ^° C. A temperature of less than 0 ^o C is impractical, as in this case, the eggs can sometimes freeze. On the other hand, a temperature exceeding 35 ^o C is impractical from the point of view of sanitation, since in this case bacteria quickly develop.

 The application time of the vibrations may preferably vary from 2 to 48 hours, preferably 6 to 24 hours, depending on the condition of the eggs. If the application time of vibrations is shorter than 2 hours, then the salting out cannot be fully carried out. If it exceeds 48 hours, the eggs are destroyed and bacteria grow, therefore, the quality of the product deteriorates. Continuous vibration is advisable, although intermittent vibration can also give a satisfactory result.

 In the proposed processing method, additives such as salt, seasonings or dyes move to the center of the egg when the eggs are salted during the application of vibration to the named egg. After the salting step, the caviar can be processed in the traditional way. Caviar is washed with water, drained, shaped, packed in boxes and then frozen. The content of salt and water in caviar can be respectively brought to the level of 2.5% or more and 59% or more by more efficient processing at these stages. As a result of studies, it was found that all salted products from Alaskan pollock roe, rated as excellent in quality, have a salt content of 2.5% or more, and a water content of 59% or more, while those that have a salt and water content lower than these levels are regarded as having poor quality. The reasons for the latter assessment include the rigid structure of the center of the eggs like mochi (rice cake) and the lack of graininess caused by the indefinite shape of the eggs, and the salted taste.

 A salt content suitable for Alaska pollock salted caviar is 2.5% or more, preferably 4% or more, while a water content suitable for this product is 59% or more, preferably 63% or more.

 Similarly, a water content of 59% or more and a salt content of 2.5% or more is necessary if caviar is to be used as a supply of food material for the production of karashi-mentaiko.

 With homogeneous processing of Alaskan pollock roe, the ratio between the data on the salt and water content and quality is thereby explained here as a starting position.

Example 1. 20 kg of Alaskan pollock roe collected from fish 40 hours after harvest (the ovary weighed 80,150 g, it had no defects on the surface and had a uniform color), it was laid in a cylindrical container (30 l capacity) and introduced additives under the conditions defined in table 1. After mixing for 2 hours, salting was carried out at room temperature of 15 ^° C. for 14 hours under vibration.

Vibration conditions included a displacement of 0.2 mm, an acceleration of 1.1 G (gravitational acceleration), and a speed of 170 mm / s. At the end of salting, the caviar was washed, drained, shaped into shape, packed in boxes and frozen in accordance with traditional methods. After storage in a frozen state for 6 months, it was defrosted at 10 ^o C.

 Vibration indicators are average values of data obtained by measuring at several points around the circumference of a curing container.

 The salted caviar of Alaskan pollock, obtained in this way, was subjected to a qualitative analysis and determination of the content of salt and water. In the table. 2 presents these results. The control product was obtained by salting caviar using a rotating barrel in the traditional way.

Estimated Characteristics of Qualitative Ovarian Analysis
(1) Hardness of Alaskan Pollock Salty Caviar
5: very hard
4: pretty hard
3: comparable to control
2: a little soft
1: soft
(2) Grain
5: separable
4: slightly separable
3: comparable to control
2: a little poor quality
1: poor quality
(3) The state of bond of grains with the membrane
5: many free grains
4: not too many free grains
3: comparable to control
2: few free grains
1: single loose grains
(4) Salt Content
from 0.5 to 1 g of eggs were collected from the center of the ovary or around the periphery around it and homogenized by 9-fold addition of distilled water. After filtration, the filtrate salt content was measured using a simplified salimeter (manufactured by Hoviba).

(5) water content
The eggs were taken from and near the center of the ovary, and the water content was determined by drying by heating at atmospheric pressure (105 ^o C, 24 h)
Example 2. The same food material and the same additives, each of which was used in example 1, were laid in a container and mixed. Then the container was given vibration (amplitude 0.08 mm; acceleration 0.3 G; speed 20 mm / s), and then the container was mounted on a vibrating plate (amplitude 30 mm; acceleration 0.1 G; speed 40 mm / s). After vibration for 9 hours, the eggs were washed, drained, shaped, packed in boxes and frozen using the traditional method. After storage in a frozen state for three months, the product was defrosted at room temperature and its quality was evaluated. Table 4 summarizes these results. Part of this product was subjected to qualitative analysis without freezing (unfrozen sample). Table 3 gives these results. As a control, we took the same product that was used as a control in example 1.

 Example 3. 20 kg of Alaskan pollock roe collected from fish obtained 30 hours before (the ovary weighed 100 150 g, no defects were found on its surface and it had a uniform color) was laid in a square plastic container (50 l capacity ), additives were introduced (see table 5), and everything was mixed well. The mixture thus obtained was subjected to vibration for 7 hours under conditions including an offset of 40 mm, an acceleration of 0.9 G, a speed of 100 mm / s. Then it was sequentially packed in a box and frozen. After storage in a frozen state for three months, the product was defrosted at room temperature and its properties were evaluated. Table 7 shows these results.

 Part of the product was subjected to qualitative analysis without freezing (unfrozen sample). In the table. 6 shows these results. The control product was obtained by salting caviar using a rotating barrel in the traditional way.

 Example 4. 20 kg of Alaskan pollock roe collected from fish 20 h after its extraction (the ovary weighed 100 150 g, surface defects were not detected, the color was almost uniform), were placed in a square plastic container (40 l capacity) and additives were added ( defined in table 8), and everything was well mixed. The mixture thus obtained was subjected to vibration for 19 hours under conditions including an amplitude of 0.07 mm; acceleration of 0.6 G and a speed of 200 mm / s. Consistently, the caviar was washed, drained, it was shaped, packed in boxes and frozen. In the process of salting, the caviar was subjected to slow stirring 5 times every 2 hours.

 After storing this product in a frozen state for 3 months, the product was defrosted at room temperature and its quality was determined. In the table. 9 presents these results. Sound vibration was used as vibration through a loudspeaker attached to the bottom of the container. Vibration was measured for 2 min at each point of the container. The average values of the obtained values were taken as an estimate of vibration. The control product was obtained by salting caviar using a rotating barrel in the traditional way.

 Example 4 was carried out using a container for salting and ripening, shown in figure 1. The container shown in FIG. 1 is explained with reference to FIG. 2.

 Figure 1 (a) is a perspective view illustrating an example embodiment of a container for salting and ripening caviar used in the present invention; figure 1 (b) its top view; figure 1 (c) side view; figure 1 (d) is a bottom view; FIG. 2 is a view of directions for using a container for salting and ripening caviar used in the present invention.

 The container 1 for salting and ripening caviar consists of a rectangular container 11, and the electromechanical type vibration transmission device 12 is located on each side and on the bottom. The container 11 is made of polypropylene and its entire upper part is open. One electromechanical-type vibration transmission device 12 is located in the middle of each side of the container 11, and two electromechanical-type vibration transmission devices are located at the bottom. Racks 13 are mounted at four corners at the bottom of the container 11.

 Inside the electromechanical type vibration transmission device 12, a permanent magnet and a coil (not shown) are arranged. Vibration is generated by the magnetic interaction of the magnetic force generated by the coil and the magnetic force of the permanent magnet, thereby creating a vibration of the pickling and maturation container 1. Thus, salt and seasoning ingredients can penetrate the center of the eggs, and there is no heterogeneity in this process. Racks 13 must effectively transmit vibration inside the container 1 so that the container 11 hangs in the air. Thus, the vibration can be effectively transmitted inside the container 11.

 The process of salting and ripening eggs using a container 1 is illustrated in figure 2. Each electromechanical type vibration transmission device 12 is associated with a CD deck (compact discs) 21 generating an audio signal and an amplifier 22 amplifying the audio signal and cables 23. An aqueous solution is placed inside the container 11, in which salt, seasonings and caviar material are dissolved (not shown ) If container 1 is used, in the position shown in FIG. 2, an electric current flows into the CD deck 21 and the amplifier 22, and the audio signal exits from the CD deck 21, and the audio signal is amplified by the amplifier 22. Thus, the amplified audio signal is transmitted to each electromechanical type vibration transmission device via cable 23, thereby generating the vibration entering the container from the device 12. Thus, the resulting vibration is transmitted to the entire container 11. The caviar is salted and ripens.

 The method of processing Alaskan pollock roe in accordance with this invention enables the salt, seasonings and dyes used in the salting step to move uniformly to the center of the roe, without revealing a large dependence on the state of the roe used as a raw material, thereby imparting uniform products to Alaskan pollock roe quality.

Claims (2)

 1. A method of processing caviar of Alaskan pollock, providing for the ambassador of caviar of Alaskan pollock, characterized in that the ambassador is carried out with the vibration of the specified caviar at a displacement of 0.01 to 500 mm, an acceleration of 0.01 to 20 g and a speed of 1 1000 mm / s, while the vibration is carried out with a change in the moment over time at which the vibrational movement of the eggs changes between higher and lower values of the standard level.  2. The method according to p. 1, characterized in that the salt content in the salted caviar of Alaskan pollock is at least 2.5% and the water content is at least 59%

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