RU2126218C1 - Granular fish caviar production method - Google Patents

Abstract

FIELD: fish-processing industry. SUBSTANCE: method involves salting caviar and coloring in two stages at time interval of at least 0.5 hour: at first stage, introducing 2/3 part of colorant directly into caviar, at second stage, introducing remaining part of colorant together with protein-in-fat emulsion, taken in an amount of 5-10% by weight of caviar. Salting is performed prior to second coloring stage, with caviar of sturgeons with natural slight color or low-value fish caviar, or ovulated caviar being used. EFFECT: increased efficiency, improved gustatory qualities. 4 cl, 3 ex

Description

 The invention relates to the fishing industry, and in particular to methods for preparing granular fish roe.

 A known method of preparing granular caviar of fish by introducing salt, coloring (see copyright certificate 1351568, A 23 L 1/328, 1986). Caviar staining is carried out with tea extract, followed by aging in a solution containing ferric chloride and citric acid.

 This method allows you to intensify the color of caviar, and thereby the caviar takes on a salable condition, while the overall bacterial contamination is reduced.

 However, in the process of processing caviar loses both taste indicators and nutritional values.

 The proposed method allows to obtain caviar with high taste and organoleptic characteristics. In addition, the method is universal - it can be used in the preparation of granular caviar of fish of any breed and regardless of the origin of the dye.

 The method is as follows.

 For the preparation of granular fish caviar, caviar is processed and prepared in any traditional way. Then caviar is painted to intensify the natural color, taking into account consumer demand, for example, the color of sturgeon caviar.

 Staining is carried out in two stages with an interval between them of at least 0.5 hours. Ambassador is carried out before the second stage of staining.

 In the first stage, the dye is injected directly into the eggs, in the amount of 2/3 of the total amount of the required volume of dye. On the second, the rest of the dye is added together with a protein-fat emulsion, while the latter is taken in an amount of 5 to 10% by weight of the caviar. As the dye used, for example, extract of tea with ferric chloride.

 The choice of dye is due to the color characteristics of the feedstock (caviar) and the desired result.

 As a raw material, caviar of sturgeon fish with a weak natural color is used, either caviar of low-value fish species or ovulated caviar.

 The introduction of a protein-fat emulsion makes it possible to enrich caviar, and when combined with a dye, it gives the caviar a stable color and high organoleptic characteristics. In addition, the protein-fat emulsion in this method has radioprotective properties.

 Caviar obtained by the proposed method, nutritionally meets the requirements of a high-quality delicacy product. Stage-by-stage staining provides uniform staining and stable color retention for the entire storage period of the finished product.

 Example 1. A method for the preparation of granular caviar of sturgeon fish is carried out by successive methods: selection of raw materials, punching of pails. Caviar is predominantly gray in color, and a small amount has an intense dark gray color. Staining is carried out in two stages, with an interval of 30 minutes Ambassador is carried out before the second stage of staining. In the first stage, 2/3 of the dye is injected directly into the eggs. As a dye, an extract of tea with ferric chloride is used. In the second stage, the rest of the dye is introduced together with a protein-fat emulsion, which is taken in the amount of 7% by weight of caviar.

 Then caviar is sent for pasteurization and packaging.

 Example 2. The method is carried out analogously to example 1, except that they use pike caviar, and the protein-fat emulsion is taken in an amount of 10% by weight of caviar.

 Example 3. The method is carried out analogously to example 1, while ovulated caviar is used as a raw material, and the protein-fat emulsion is taken in an amount of 5%.

Claims (4)

 1. A method of preparing granular fish caviar by introducing salt, staining and treating with a protein-fat emulsion, characterized in that the coloring of the eggs is carried out in two stages with an interval between them of at least 0.5 hours, in the first of which 2/3 of the dye is introduced directly into the eggs, and in the second stage, the rest of the dye is added together with a protein-fat emulsion, the latter being taken in an amount of 5-10% by weight of the eggs, and the salting is carried out before the second stage of staining.  2. The method according to claim 1, characterized in that they use caviar of sturgeon fish with a weak natural color.  3. The method according to claim 1, characterized in that the caviar of low-value fish species is used.  4. The method according to claim 1, characterized in that use ovulated caviar.