RU2289959C2 - Method for production of grainy fish caviar - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes screening of salmon fish roe in early pubescence step and introducing food-grade colorant in amount of 40-50 % based on total colorant mass which provides caviar color similar to color of sturgeon fish caviar. Then caviar is washed with acidic solution and salted with simultaneous introducing of colorant in amount of 25-30 % based on total colorant mass for 8-20 min, followed by washing with water. Further rest part of colorant is added, caviar is washed with water and moisture is removed under pressure of 79.8-6.7 kPa while continuous caviar dislocation.

EFFECT: food product with improved taste and organoleptic characteristics and long storage time.

3 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 simulated black granular caviar by preparing an initial aqueous solution of filler and gelatinous substance, heating the solution and filtering it, forming spherical grains by feeding the initial solution through calibrated holes into a container with a forming liquid heated in the upper part — vegetable oil, cooling the grains, transporting and separating them from the forming fluid. Next, the beans are dyed with a solution of tea and hexachloride trichloride, washing, salting and flavoring. In this case, a uniform rotational movement is previously reported to the forming liquid, and the feed solution is supplied to the forming liquid portionwise with one or more jets of 3-5 mm diameter. The grains are cooled, transported, and separated from the forming liquid by simultaneously draining the resulting mixture by gravity into a vessel with chilled water, which is also informed of rotational movement, followed by the removal of the emerging formation liquid through a drain valve located at the boundary level forming liquid-water, and the grains together with water is sent to a separation sieve (US Pat. RF No. 2029479, class A 23 L 1/328, publ. 02.27.95.).

Closest to the claimed method is a method of preparing granular fish caviar by introducing salt, staining and processing a protein-fat emulsion. Caviar staining is carried out in two stages with an interval between them of at least 0.5 hours. In the first stage, 2/3 of the dye is injected directly into the eggs, and in the second stage, the rest of the dye is introduced together with the protein-fat emulsion. The amount of the latter is taken in an amount of 5-10% by weight of the eggs, and the ambassador is carried out before the second stage of staining. As caviar, caviar of sturgeon fish with a weak natural color or caviar of low-value fish species is used (Pat. RF No. 2126218, class A 23 L 1/328, publ. 1999.02.20).

The problem solved by the claimed invention is to obtain from salmon races of fish early stages of puberty a food product similar to natural sturgeon caviar, capable of retaining its taste and organoleptic properties for a long storage time.

The problem is solved by the method of preparation of granular fish roe, characterized in that they pierce salmon fish rods of the early stages of puberty with the introduction of food coloring, which provides coloring of caviar similar to the color of sturgeon caviar in the amount of 40-50% of the total weight of the dye, washed acid solution and carry out the ambassador with the introduction of dye in an amount of 25-30% of the total weight of the dye for 8-20 minutes, washed with water and add the rest of the dye, washed with water and remove moisture under vacuum at a pressure of 79.8-6.7 kPa with continuous movement of eggs.

It is advisable that the ambassador carry out a 5-25% salt solution.

Washing with an acid solution is preferably carried out at 10-15 ° C, washing with water after salting and staining is carried out at a temperature of 10-15 ° C and the last washing with water at a temperature of 0-2 ° C.

In order to obtain an acidic environment, any acid that is harmless to humans and which does not damage the eggs can be used.

Idacol brilliant blue and Idacol PONSO 4R can be used as food coloring.

The technical result consists in obtaining a food product similar to granular caviar of sturgeon fish, capable of preserving its taste and organoleptic properties for a long storage time.

The caviar obtained in this way has a uniform, similar to the natural color of sturgeon fish species. The proposed staging of staining and the removal of moisture under vacuum provides consistent uniform staining for the entire storage period of the finished product.

If staining is performed in less than three stages, the product will not be sufficiently colored and its appearance will not correspond to the marketable one. If staining is carried out in four or more stages, the dye consumption will be unreasonably increased and the caviar will acquire an unnatural color. The introduction of food coloring in the first stage of less than 40% can lead not only to insufficient coloring of the product, but also to a decrease in its taste, because in subsequent stages, a greater amount of dye will have to be introduced, and washing is not carried out with an acidic solution, as in the first stage. The combination of the introduction of dye in an amount of 40-50%, followed by washing with an acidic solution in the first stage, allows for deep uniform staining. If you increase the amount of dye in the subsequent stages, you will need to rinse with an acidic solution, which will lead to the appearance of an acidic taste. A gradual decrease in the amount of dye in the subsequent stages allows you to get a product with persistent staining without loss of organoleptic qualities. Using an acidic solution after the first staining allows you to remove excess dye from the product and fix the preliminary color of the product. It is very important that the first color is fixed evenly on the surface of the roe, as subsequent coloring on evenly fixed paint will lead to the desired color of the product. The second stage is also characterized by a time of 8-20 minutes, during which time salmon caviar is salted, and the taste of the product is acquired.

The life cycle of salmon fish of marine origin differs from freshwater fish species. In freshwater fish species, caviar ripens in portions, and spawning occurs in parts. In salmon fish, the so-called migratory species, caviar begins its development long before spawning and the development of eggs accelerates at a stage close to the freshwater stage of spawning migration. As a result of this, it is possible to obtain salmon eggs of various sizes, similar in size and texture to eggs of sturgeon fish species. With the development of salmon farming in cages, it becomes possible to have salmon caviar at various stages of development throughout the year.

According to the biochemical composition, sturgeon caviar and salmon caviar are very close to each other, however, the amount of water in the finished salmon and sturgeon caviar is different, the consistency of sturgeon caviar is more viscous, the amount of water in it is less than in salmon caviar therefore, dehydration is carried out under vacuum at room temperature until the water content in the eggs is similar to the finished caviar of sturgeon fish species.

The vacuum is obtained by gradually reducing the pressure in the apparatus, and when the water content reaches an indicator corresponding to the water content in the finished sturgeon caviar, the process is stopped. Smooth pressure reduction is necessary to preserve the caviar shells. With a sharp decrease in pressure, a breakdown in the egg shell can occur, due to which taste qualities deteriorate and the shelf life of the product is violated.

When dehydrating caviar, it must always be moved in the apparatus, so that the top layer, from which evaporation occurs, is constantly updated.

Water washing is carried out in the first stage at a temperature of 18-20 ° C, in the second stage the temperature is lowered to 15 ° C and, finally, the last washing is carried out at a water temperature of 0-2 ° C, while the coloring of the eggs is fixed.

Example 1

Pink hawks (Onkchorkchicus gorbusha) 1-3 stages of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 40% of the total weight of the necessary dye. Washed with an acidic solution of citric acid, pH 3. Caviar is salted with a 5% salt solution while 25% idacol brilliant blue is added. Reach the required salt concentration in the caviar within 8 minutes. Wash with water and add the rest of the dye. It is washed with water and caviar is placed in the device under vacuum at a pressure of 6.7 kPa, the caviar is continuously moved and moisture is removed.

Example 2

Sockeye salmon (Onkchorkchincus nerka) 2 stages of puberty are selected. Carry out the piercing of the fagots and at the same time introduce the food color idacol PONSO 4R in the amount of 50% of the total weight of the necessary dye. Washed with an acidic solution of citric acid, pH 2. Produce the salting of caviar with 25% salt solution with the simultaneous introduction of 30% dye Idacol PONSO 4R. Reach the required salt concentration in the caviar within 20 minutes. Wash with water and add the rest of the dye. It is washed with water and caviar is placed in the device under vacuum at a pressure of 53.2 kPa, the caviar is continuously moved and moisture is removed.

Example 3

Salmon hawks of the 3rd stage of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 45% of the total weight of the necessary dye. Washed with an acidic citric acid solution. Caviar is salted with a 15% salt solution with the simultaneous introduction of 25% idacol diamond blue dye. Reach the required salt concentration in the caviar within 15 minutes. Wash with water and add the rest of the dye. It is washed with water and place the eggs in the device under vacuum at a pressure of 79.8 kPa, the eggs are continuously moved and moisture is removed.

The resulting caviar has high organoleptic characteristics, preserves the biological, nutritional and energy value of protein and the natural properties of caviar as much as possible.

Claims (3)

1. The method of preparation of granular fish roe, characterized in that they pierce salmon fish rods of the early stages of puberty with the introduction of food coloring, which provides coloring of caviar similar to the color of sturgeon caviar in the amount of 40-50% of the total weight of the dye, washed with acid solution and carry out the ambassador with the introduction of dye in an amount of 25-30% of the total weight of the dye for 8-20 minutes, washed with water and add the rest of the dye, washed with water and removed under vacuum at a pressure of 79.8-6.7 to and when continuously moving eggs. 2. The method of preparation of granular fish caviar according to claim 1, characterized in that the ambassador carry out a 5-25% salt solution. 3. The method of preparing granular fish caviar according to claim 1 or 2, characterized in that the washing with an acid solution is carried out at a temperature of 10-15 ° C, washing with water after salting and staining is carried out at a temperature of 10-15 ° C and the last washing with water is carried out at temperature 0-2 ° С.