RU2268624C1 - Method for production of preserves from ovulated sturgeon caviar - Google Patents

Abstract

FIELD: fish industry.

SUBSTANCE: caviar is treated with water and conserving agent solution. Then drippage, brining with conserving agent addition and pre-packing are carried out. In the first step caviar is treated with hot water for at most 30 sec. In the second step caviar is simultaneously cooled and treated with conserving agent solution at temperature of 3±1°C for 1.5-2.0 min. Abovementioned solution contains conserving agent in amount of 1/10 as reduced to standard concentration determined for caviar products (namely at most 1000 mg/kg). Residual conserving agent is added in brining step. As conserving agent sorbic acid and/or urotropine is used. Caviar is pre-packed into polymeric packing containers.

EFFECT: preserves from ovulated sturgeon caviar of improved quality.

4 cl, 3 ex

Description

The invention relates to the fishing industry, in particular to the production of canned products from ovulated sturgeon caviar.

Known methods for the manufacture of products from ovulated sturgeon caviar include pasteurization of salted caviar after packaging in order to ensure microbial stability of the product during storage, therefore, only a metal can is used. Currently, polymer packaging of food products has been developed and widely produced, however, they cannot be used for products whose manufacturing technology involves heat treatment after packaging.

A known method of preparing preserves from the stings of sturgeon caviar (GOST 7442-79 "Grained sturgeon caviar can, TI No. 79" Instructions for the production of sturgeon caviar "Collection of technological instructions for processing fish, volume 2, 1994). The method involves washing caviar after punching out of fangs, salting and packing into metal cans of various capacities.The use of this method for the manufacture of products from ovulated caviar does not lead to a high-quality product, since it is not possible to dehydrate the raw material Get razboristoe grain, with the requirements of GOST 7442-79 on caviar packing them not to allow the use of modern kinds of plastic packaging.

A known method of processing ovulated caviar of sturgeon before canning, including washing the eggs with hot water, providing heating of the eggs during washing to a temperature of 70-90 ° C. This method allows you to glue ovulated caviar, however, the shell of the eggs is excessively compacted, thermal denaturation of the vitelline mass occurs (patent, RU, No. 2056759, IPC 6 A 23 B 4/023, A 23 L 1/328).

The closest in technical essence to the method is a method for preparing granular caviar from ovulated sturgeon caviar, including phased flushing of caviar: first with a hot preservative solution, then flushing with cold water, draining, an ambassador with the addition of preservatives, packaging in metal containers and pasteurization (application RU No. 2002123393, IPC A 23 L 1/328).

The proposed method allows you to free eggs from ovarian fluid, however, after processing with a hot preservative solution, rinsing with cold water follows, which leaches the preservative from the eggs, which requires an increase in the dose of the preservative during subsequent salting. This method also provides for the heat treatment of caviar after packaging it in a metal can. An increase in the consumption of preservatives and subsequent heat treatment of caviar contributes to a rise in the cost of the final product.

The problems solved by the invention are the receipt of high-quality caviar preserves from ovulated sturgeon caviar and storage of finished products in polymer packaging.

This object is achieved in that the technological process for the preparation of preserves from ovulated sturgeon caviar includes phased processing of caviar with water and a preservative solution, draining, ambassador with the addition of a preservative and packaging in containers, and at the first stage, the processing of caviar is carried out with hot water for no more than 30 seconds , and at the second stage, cooling and processing of eggs is simultaneously carried out with a preservative solution having a temperature of 3 ± 1 ° C for 1.5-2.0 minutes, and when preparing a preservative solution, about the preservative is taken at the rate of 1/10 part of the standard concentration established for caviar products, and the remaining 9/10 parts of the preservative are added with caviar, sorbic acid and / or urotropin are used as a preservative, the standard concentration of preservative established for caviar, is not more than 1000 mg / kg of finished products (GOST 18173-72 "Canned salmon caviar).

Prepacked caviar is packaged in polymer consumer packaging.

Based on the selection, systematization and analysis of patent-technical information and literature, nothing is known about the presence of identical to the claimed method, namely

- at the first stage, the processing of eggs is carried out with hot water for no more than 30 seconds;

- at the second stage, the eggs are simultaneously cooled and treated with a preservative solution or a mixture of preservatives having a temperature of 3 ± 1 ° C for 1.5-2.0 minutes;

- when preparing a preservative solution, the amount of preservative is taken at the rate of 1/10 of the standard concentration established for caviar products, while the standard concentration of preservative established for caviar products is not more than 1000 mg / kg of finished product;

- the rest (9/10) of each preservative is added with caviar;

- packaging of the finished caviar is made in a polymer consumer packaging.

The washing of eggs with hot water at the first stage is carried out in order to strengthen the shells of the eggs and to relieve ovarian fluid, which is a thick viscous mass. The time of washing with hot water should not exceed 30 seconds, since an increase in the time of treatment with hot water leads not only to excessive compaction of the shells of the eggs, but also to thermal denaturation of the contents of the eggs - yolk mass.

The subsequent washing of caviar after draining in a cold (3 ± 1 ° С) preservative solution for 1.5-2.0 min allows you to quickly cool the caviar grain, which protects the vitelline mass from thermal denaturation, and the egg shell from excessive compaction and ensures microbial stability because cold solution contains a preservative at the rate of 1/10 of the standard concentration established for caviar products, while the standard concentration of preservative established for caviar products is not more than 1000 mg / kg of finished product.

The use of the remaining amount of preservative against the standard concentration established for caviar when salted with caviar guarantees the microbial stability of preserves during storage without additional pasteurization, which allows packaging caviar in plastic consumer containers, and the minimum thermal treatment preserves the native properties inherent in sturgeon caviar to the maximum.

This method allows to obtain a product - preserves from ovulated sturgeon caviar, which has undergone minimal heat treatment. The shelf life of the product is at least 4 months at a temperature of minus 4 ° C.

The finished product has the following organoleptic characteristics. The grain is not sticky, assorted, the eggs have a compacted shell, there is no shale and sludge. Taste typical for sturgeon caviar without a smack of flavor.

The proposed method meets the criteria of patentability "novelty" and "inventive step".

Considering the fact that according to the claimed technical solution, an experimental batch of sturgeon caviar was produced under production conditions, the proposed technical solution should be considered as meeting the criterion of "industrial applicability" (an act is attached).

The method is as follows.

The ovulated caviar of sturgeon fish of the 5th stage of maturity, located in the ovarian fluid, is lowered into a container with hot water for no more than 30 seconds, then the eggs are thrown onto a sieve for short drainage. After draining, the eggs are placed in a container with a cold preservative solution (sorbic acid and / or urotropin). The amount of preservative is 1/10 of the standard concentration of each established for caviar products. In this case, the solution has a temperature of 3 ± 1 ° C, which is necessary for quick cooling of caviar. The preservative, introduced into cold water, provides microbiological stabilization during the cooling of eggs, preventing additional contamination by microorganisms. After 1.5-2.0 minutes, the eggs are discarded on a sieve. After draining, the eggs are salted with the remaining amount (9/10 parts) of the standard concentration of preservative added to the curing mixture. After salting out, the ready-to-eat product is packaged in consumer plastic containers.

The salted caviar obtained by this method is a canned food ready for use, which does not require additional heat treatment (pasteurization).

Case Studies

Example 1

5 kg of ovulated sturgeon caviar of the 5th stage of maturity, located in the ovarian fluid, is lowered into a container with hot water (82 ° C) for no more than 30 seconds, then the eggs are thrown onto a sieve for short drainage. After short-term draining, eggs washed from ovarian fluid are placed in a container with a cold solution of a mixture of preservatives (sorbic acid and urotropin). The preservative solution is prepared as follows: 0.5 g of sorbic acid and 0.5 g of urotropin are dissolved in water, and the solution is cooled to a temperature of + 2 ° C. The amount of each preservative is calculated so that it is 0.01% by weight of caviar (1/10 of the standard concentration established for caviar products is 0.1%). With constant stirring, the caviar is kept in a cold solution of preservatives for 1, 5 min, and then recline on a sieve. After draining, the eggs are transferred to a container for salting, weighed. The yield of caviar washed from ovarian fluid is 3.78 kg. Add salt and preservatives. The amount of preservatives is calculated in such a way that it is 0.09% of the mass of caviar (9/10 parts of the standard concentration established for caviar products). 3.4 g of sorbic acid and 3.4 g of urotropin are added to 3.78 kg of caviar. Salting out is carried out with stirring. Ready-to-use product is packaged in polymer consumer packaging.

They get a finished product of high quality, which is characterized by high organoleptic characteristics, the eggs have a dense shell, which prevents sediment and schist from appearing in the finished product, the grain is not sticky, assorted, the taste typical of sturgeon caviar without a smack flavor.

Example 2

The caviar was processed according to the methods and operations of Example 1, but the caviar was washed with a preservative solution with a temperature of 3 ° C for 1.5 min, and the preservative solution is prepared on the basis of sorbic acid.

They get a finished product of high quality, which is characterized by high organoleptic characteristics, the eggs have a dense shell, which prevents sediment and schist from appearing in the finished product, the grain is not sticky, assorted, the taste typical of sturgeon caviar without a smack flavor.

Example 3

The caviar was processed according to the methods and operations of Example 1, but the caviar was washed with a preservative solution with a temperature of 4 ° C for 2 min, and the preservative solution was prepared on the basis of urotropin.

They get a finished product of high quality, which is characterized by high organoleptic characteristics, the eggs have a dense shell, which prevents sediment and schist from appearing in the finished product, the grain is not sticky, assorted, the taste typical of sturgeon caviar without a smack flavor.

As can be seen from the above and the organoleptic characteristics of the finished product, the proposed method for the production of preserves from ovulated sturgeon caviar solves the problem - obtaining high-quality preserves from ovulated sturgeon caviar and storage of finished products in polymer packaging.

Claims (4)

1. A method of preparing preserves from ovulated sturgeon caviar, including stage-by-stage processing of caviar with water and a preservative solution, draining, an ambassador with the addition of a preservative and packaging, characterized in that at the first stage the processing of caviar is carried out with hot water for no more than 30 s, and the second stage simultaneously carry out the cooling and processing of eggs with a preservative solution with a temperature of 3 ± 1 ° C for 1.5-2.0 minutes, while in the preparation of a preservative solution, the amount of preservative is taken at the rate of 1/10 of the normative th concentration established for caviar products, and the remaining amount of preservative is added with salted caviar. 2. The method according to claim 1, characterized in that the standard concentration of preservative established for caviar products is not more than 1000 mg / kg of finished product. 3. The method according to claim 1, characterized in that sorbic acid and / or urotropin are used as a preservative. 4. The method according to claim 1, characterized in that the packaging of the finished caviar is produced in a polymer consumer packaging.