RU2226350C1 - Method for separating of caviar from roe connective tissues - Google Patents

Abstract

FIELD: production of salty granular caviar of salmons, such as calico salmon, humpback salmon, Chinook salmon, Anarhichas etc, may be used in coastal and fish-processing vessels. SUBSTANCE: method involves holding fresh, and/or frozen, and/or salty roes in saturated sodium chloride solution at roe and solution ratio of 1.0:0.5-1.0:1.0 for 0.5-5 min at temperature of 0-20 C while mixing; adding hot water to solution for reducing concentration of sodium chloride solution to 3.0-15% and elevating temperature of solution to 30-45 C; holding roes in such solution for 1-5 min while continuously mixing it; removing said solution together with separated connective tissue. Mixing procedure is conducted by means of mixer driven for vibration at frequency of 1-30 Hz and vibration angle of 10-90 deg. EFFECT: simplified process of separating caviar from roes and improved quality of caviar. 2 cl, 3 dwg, 3 ex

Description

The invention relates to the field of production technology of granular salted caviar of salmon fish species, in particular chum salmon, pink salmon, coho salmon, chinook salmon, catfish pink salmon and others. The technology can be applied both onshore and in floating fish processing enterprises.

The prior art method for producing salted granular caviar from fresh and frozen pails, including sorting, washing, treating pads with a solution of an enzyme preparation, separating caviar, its salting, adding oil and antiseptics, and pails are kept in a saturated brine solution containing ferrous preparation, containing calcium chloride in an amount of 0.03-0.1 mol / l for 1-3 minutes at 8-14 ° C with a ratio of brine: pest 1: 1 to dissolve the papilla film, treatment of the poultry is carried out with an enzyme preparation obtained m viscera of the squid or shellfish in a concentration of 3-10% by weight yastiks at 12-18 ° C for 10-30 min. After the brine drains off, the eggs are laid on the table to make a mixture consisting of antiseptics in an amount of 0.02% by weight of eggs (urotropin, sorbic acid), mixed thoroughly and vegetable oil is added in a mixture with glycerin (RF patent No. 2077851, Cl. A 23 L 1/328, 04/27/97)

The disadvantages of this method are the use of an enzyme obtained from the insides of crustaceans or squid, which must be obtained by a certain technology. The use of calcium chloride can give caviar a taste of bitterness with minimal disruption to technology. The use of antiseptics leads to a violation of the environmental cleanliness of the product.

The prior art also knows a method for preparing granular salmon caviar, including sorting the raw material, washing it, punching the oysters, salting the caviar, mixing it with antiseptics and vegetable oil, and packing, the caviar is salted in the oysters by pre-nibbling, and an aqueous solution is used as antiseptics, containing 3-5% sodium chloride, 0.01-0.35% calcium chloride and 0.01-0.08% calcium citrate and kept with stirring for 3-5 minutes.

The disadvantage of this method is the use of calcium chloride, which in violation of the technology can give caviar a bitter taste. The use of antiseptics leads to a violation of the environmental cleanliness of the product.

The closest solution to the technical nature and the achieved result is a method of separating caviar from the connective tissue of the rags and the subsequent preparation of salmon caviar from it. The method includes sorting, washing, aging the bristles in brine with a ratio of brine: bristles 1: 1, treatment of the solution with an enzyme preparation, separation of eggs and its ambassador, and the bristles in brine can withstand 0.5-15 minutes at a temperature of 0-20 ° C while treatment with ozone, the brine is separated, the rosette is placed in a device with a perforated basket with a stirrer, the brine is added with a concentration of sodium chloride of 2.5-10% at a temperature of 36-45 ° C, the enzyme preparation is injected when the temperature is equalized between bristles and brine with a concentration of 5-100 mg / l, separated and turn from the connective tissue and make it salted with a solution of sodium chloride with a concentration of 2.5-10% at a temperature of 0-20 ° C, passing it through a layer of caviar 2-5 times, followed by a dash in brine with a temperature of 0 - (- 15) ° C with simultaneous treatment with ozone (US Pat. RF No. 2123790 class A 23 L 1/328, 02/02/97).

The disadvantage of this method is the use of enzyme preparations, which leads to its complication, as well as to the cost of the final product. The method is multi-stage.

The technical result of the present invention is to simplify the process and obtain salmon granular caviar with high nutritional qualities.

The specified technical result is achieved by the method of separating caviar from the connective tissue of salmon fish roasts by keeping fresh and / or ice cream and / or salted roasts in a saturated solution of sodium chloride with a ratio of rosins: solution 1.0: 0.5-1.0: 1.0 for 0.5-5 min at a temperature of 0-20 ° C with stirring, adding hot water to the solution to reduce the concentration of saturated sodium chloride solution to 3.0-15% and bringing it to a temperature of 30-45 ° C with maintaining mute of the ovaries for 1-5 minutes, after stopping the mixing, removing t hot solution and sodium chloride solution fed at a concentration of 10-15%, a temperature of 0 - (- 15) ° C, saturated with ozone.

The essence of the method lies in the fact that the various patches of salmon fresh or frozen, or salted, are processed in such a way as to separate the eggs from the connective tissues. One of the advantages of the proposed method is that you can take a mixture of oysters like fresh and frozen, fresh and salty, etc. Moreover, if in the known method the frozen patches had to be thawed, then in the proposed form they are frozen in a bath. The saturated sodium chloride solution in which the hairs are located is subjected to stirring for 0.5-5 minutes at a temperature of 0-20 ° C. Compared with the known method, there is a reduction in mixing time. The choice of time and temperature is dictated by the type of fish and the maturity of the eggs. The choice of concentration, time and temperature in the next step of this method, namely the addition of hot water and a decrease in the concentration of saturated sodium chloride solution to 3-15% and bringing its temperature to 30-45 ° C with aging of the fossils for 1-5 minutes will depend on which gossip undergoes processing. If it is frozen foxholes, then the temperature and exposure time will be maximum, and if there are fresh foxholes - minimum. The next step is the processing of a cold solution of sodium chloride saturated with ozone, which allows you to get caviar, freed from various kinds of pathogenic bacteria.

The known method, as a rule, is carried out in a device for separating caviar from the connective tissue of the pads, including a housing in which a perforated basket with a lid made of sheet steel, made of plastic resistant to the reagents or other suitable materials in which the holes are made, is placed. On the vertical axis of the device there is a shaft passing through a perforated basket. Agitators are installed at the end of the shaft, to which rubber brushes are attached, placed parallel to the cover. The housing is equipped with two frames pivotally attached to the housing. The device is equipped with a gearbox to rotate the housing (US Pat. RF No. 2111681, Cl. A 23 L 1/328, 08/07/97).

A disadvantage of the known device is its complexity in the drive device for rotating the shaft and the need for disassembly, i.e. removal of the perforated basket and the disc after each cycle, as well as the loss of eggs due to mechanical damage to the eggs with brushes.

The proposed method is proposed to be carried out in another device. A device for separating eggs from the oysters includes a housing pivotally mounted on a frame equipped with a gearbox for rotating the housing and an agitator, which is driven in reciprocating motion with a frequency of 1-20 Hz and an oscillation angle of 10 to 90 °. The indicated mixing parameters make it possible to carry out the separation process in a gentle mode, there is no violation of the shells of eggs, and no schist is formed.

Figure 1 shows a General view of the device.

Figure 2 is a sectional side view of the housing.

Figure 3 is a General view of the mixer.

The device consists of a housing 1, in which an agitator 3 is mounted on an axis 2, which is connected via a swing arm 4 to a rod 5. The rod 5 is connected to a rotation element 6, which, in turn, is connected to a reduction gear 7 and an electric motor 8. In the proposed the device, the separation of the connective tissue of the oysters is simpler than in the known one, since it is not necessary to remove the lid, and by the usual rotation of the housing, the solution is drained with the tissue, and the roe remains in the device.

The proposed method is characterized by the following examples.

Example 1

Fresh pink salmon hawks are sorted, washed, and placed in a bath. The prepared patches are poured with a saturated solution of sodium chloride at a ratio of patches: solution 1: 0.6. For two minutes at a temperature of 10 ° C, the patches are mixed. After this time, hot water is added, thereby reducing the concentration of sodium chloride to 10%, and the temperature in the solution where the hairs are located rises to 40 ° C. Next, the patches are incubated for two minutes with stirring. Mixing is carried out with a reciprocating movement of the mixer with a frequency of 15 Hz and an oscillation angle of 50 °. Then turn off the stirrer and remove the sodium chloride solution. The method is carried out in the device described above and due to the fact that it is not necessary to remove the perforated basket and the lid, as well as with the specified mixing parameters, the caviar is easily separated from the connective tissue of the oysters. After the operations performed, the connective tissue membrane was easily detached and was separated by decantation. In this case, it was not necessary to disassemble the device, but simply rotate the case to discharge caviar and paws.

Example 2

Frozen and fresh coats of coho salmon are sorted, washed, and placed in a bath. The prepared patches are poured with a saturated solution of sodium chloride at a ratio of patches: solution 1: 0.5. For three minutes at a temperature of 17 ° C, the patches are mixed. After this time, hot water is added, thereby reducing the concentration of sodium chloride to 8%, and the temperature in the solution where the hairs are located rises to 35 ° C. Next, the patches are incubated for five minutes with stirring. Then turn off the stirrer. After the operations performed, the connective tissue membrane was easily detached and was separated by decantation.

Example 3

Fresh and salted chum salmon chaff sorted, washed, placed in a bath. The prepared patches are poured with a saturated solution of sodium chloride at a ratio of tap: solution of 1.0: 1.0. For one and a half minutes at a temperature of 10 ° C, the patches are mixed. After this time, hot water is added, thereby reducing the concentration of sodium chloride to 5%, and the temperature in the solution where the hairs are located rises to 35 ° C. Next, the patches are incubated for three minutes with stirring. Then turn off the stirrer. After the operations performed, the connective tissue membrane was easily detached and was separated by decantation.

Thus, the proposed method allows faster unloading, as well as due to the lack of brushes to obtain caviar without shale, which is also facilitated by the parameters of the proposed method.

Claims (2)

1. A method of separating caviar from the connective tissue of salmon fish roasts by keeping fresh and / or ice cream and / or salted roasts in a saturated solution of sodium chloride with a ratio of rods: solution 1.0: 0.5-1.0: 1.0 for 0.5-5 min at a temperature of 0-20 ° C with stirring, adding hot water to the solution to reduce the concentration of saturated sodium chloride solution to 3.0-15% and bringing it to a temperature of 30-45 ° C with maintaining moss of rodents for 1-5 min with continuous stirring, followed by removal of the solution together with the separated connective tissue. 2. The method according to claim 1, characterized in that the mixing is carried out with a mixer driven by an oscillatory motion with a frequency of 1-30 Hz and an oscillation angle of 10-90 °.

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