RU2212823C1 - Smoked caviar production method - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves preparing raw material; salting; forming; processing with smoke flavoring preparation and drying; producing smoke flavoring preparation by cleaning it with dry chitin or dry chitosan followed by adding of 0.5-20.0% of chitosan solution; processing caviar with smoke flavoring preparation before forming procedure. EFFECT: wider range of smoked caviar product by imparting curative and prophylactic properties due to availability of chitosan as component of smoking medium producing advantageous effect upon human organism. 3 ex

Description

 The invention relates to the food industry, and in particular to a method for the production of smoked caviar.

 A known method of cooking smoked cod and pollock caviar, including washing in saline, dripping, salting, ripening oysters, soaking, sorting, draining, drying and smoking (Collection of technological instructions for processing fish. Volume 2. - M .: Kolos, 1994, p. 424-428).

 This method has a number of significant drawbacks, the main of which is the use of traditional smoke smoking, in which the carcinogenic compounds that make up the smoke components enter the finished product. In addition, due to the uneven distribution of smoke throughout the smoke chamber, it is impossible to obtain a homogeneous finished product.

 Moreover, in the process of smoking caviar by a known method, the environment is polluted by smoke emissions, which include carcinogenic, toxic and unpleasant smelling compounds.

The closest technical solution is a method for preparing smoked salmon caviar, including washing the feedstock in saline, salting with dry salt or brine, ripening, soaking and draining excess liquid. Then caviar is formed into bars or briquettes and incubated for precipitation for at least 2 hours. The molded products are immersed in a smoking preparation for 5-10 minutes, then dried at a temperature of 25-30 ^o C for 5-7 hours and treated with a smoke-air mixture at 28-40 ^o C for 4-8 hours (RF Patent 2161410, A 23 L 1/328, 2001).

 The main disadvantage of this method is the increased content of carcinogenic compounds in smoked caviar, which enter the product when it is treated with a smoke-air mixture, and also when it is treated with a smoke preparation.

 The use of the VNIRO smoking product, which is a liquid smoke preparation, without deep purification from tarry substances containing compounds with carcinogenic and mutagenic properties, leads to an increase in the PAH content in the finished product, which reduces its quality.

 The disadvantages also include the loss of mass of the semi-finished product due to the weakening and destruction of the shells of the eggs during the formation of the bar and subsequent sediment.

 The objective of the invention is to improve the quality and expansion of the range of caviar products by giving them therapeutic properties.

 The problem is solved in that in a method for producing smoked caviar, including preparation of raw materials, salting, molding, processing with a smoking preparation and drying, the smoking medium is used as a smoking preparation obtained by cleaning the smoking preparation with dry chitin or dry chitosan followed by 0, 5-20.0% chitosan solution, and treatment with smoke medium is carried out before molding.

 The use in the inventive method for the preparation of smoked caviar in smoking medium obtained by cleaning the smoking preparation with dry chitin or dry chitosan followed by the addition of a solution of chitosan, provides the finished product with high quality and therapeutic properties.

 To achieve this objective, the smoking preparation is cleaned of resinous substances that give smoked caviar a bitter taste and are carriers of carcinogenic and mutagenic compounds by adding dry chitin or dry chitosan to it, sorbing suspended resinous substances, followed by removal of the resulting precipitate, which ensures high quality of the finished product products.

 Adding a solution of chitosan, which is absolutely safe and compatible with the tissues of the human body, to the smoking medium gives the finished product therapeutic and prophylactic properties and allows it to be attributed to “healthy food”. The presence of chitosan in smoked caviar helps to reduce the risk of hypertension, sclerosis, cardiac, oncological and other diseases due to the binding and absorption of fats, the removal of heavy metal salts, toxins, carcinogens and other compounds that cause pathology in the body.

 In addition, the presence of chitosan in the smoking medium leads to the formation of a film on the surface of the eggs, which helps to strengthen its shell and reduce the loss of mass of the semi-finished product during molding, thereby ensuring a high yield of finished products.

 The treatment with smoking medium is carried out before molding for maximum contact of each egg with the smoking medium. This provides a more complete saturation of the product with a smoke environment, which guarantees high organoleptic characteristics and therapeutic effect.

 To achieve the claimed technical effect, it is advisable to add a solution of chitosan to the purified smoking product in an amount of 0.5-20.0%.

 Adding less than 0.5% chitosan solution to the smoking product is not enough to strengthen the eggshell, and also does not provide the therapeutic and prophylactic properties of the finished product, and adding it to more than 20.0% in the caviar has an undesirable astringent taste.

 The method is as follows.

 The patches are washed, the ravine film is separated, salted and treated with smoking medium obtained by cleaning the smoking preparation with dry chitin or dry chitosan, followed by adding a solution of chitosan to the purified preparation. After that, the eggs are placed in an edible natural or artificial shell. Formed in the form of bars or briquettes, the products are sent to the drying chamber and dried.

 The finished product has a color characteristic of the eggs of this type of fish, a dense texture, a taste characteristic of the eggs of this type of fish with a smoked flavor.

 For the preparation of smoked caviar, the hairs of different species of fish are used, in particular salmon, sturgeon, and cod.

Example 1. Chum salmon rinses are washed, the ravine film is separated, salted, and excess moisture is drained. A smoking medium is prepared, for which they take the VNIRO smoking smoke preparation, add 0.5% dry chitin to it, stand for 5 days, filter it, add a 0.5% chitosan solution to the filtrate. Caviar is placed in a prepared smoking environment and incubated for 3 minutes. After processing the smoking medium, the eggs are placed in a natural shell and molded in the form of bars. Bars are placed on a grid, placed in a drying chamber and dried at a temperature of 22 ^o C for 11 hours.

 The finished product has an orange-red color, soft consistency, the taste inherent in chum salmon caviar, and the aroma of smoked meat.

Example 2. Carried out as in example 1, but as raw materials take beluga oysters. Purification of the smoking preparation is carried out with dry chitosan, and a 20% solution of chitosan is added to the filtrate. It is kept in the smoking environment for 1 minute. Then the eggs are placed in a collagen membrane and molded in the form of briquettes. Finished briquettes are placed on a grid, placed in a drying chamber and dried at a temperature of 20 ^o C for 12 hours.

 The finished product has a color inherent in the caviar of this type of fish, a soft texture, the taste typical of sturgeon caviar, and the aroma of smoked meat.

Example 3. Carried out as in example 1, but in the filtrate add a 10% solution of chitosan, keeping in a smoke environment is carried out for 2 minutes, and drying is carried out at a temperature of 25 ^o C for 10 hours.

 The finished product has a reddish-brown color, a taste typical of salmon caviar, and a smoked aroma.

 Thus, the claimed method allows to obtain high-quality smoked caviar due to the use of smoke medium obtained by purification of harmful tar substances with dry chitin or dry chitosan and subsequent addition of a chitosan solution, which gives the product therapeutic and prophylactic properties.

Claims (1)

 A method of preparing smoked caviar, including preparation of raw materials, salting, molding, processing with a smoking preparation and drying, characterized in that the smoking medium is a smoking medium obtained by cleaning the smoking preparation with dry chitin or dry chitosan followed by 0.5- 20.0% solution of chitosan, while processing the smoking medium is carried out before molding.