RU2298988C2 - Method for cooling and canning of whole fish roe, preferably with reduced oil amount - Google Patents

Abstract

FIELD: fish processing industry.

SUBSTANCE: whole roe is removed, sorted, treated and stored. Fresh roe is treated for 10-20 min with 1-2 % aqueous solution of "Mo-Ro-pH" food supplement at temperature from 0 to -3°C. During the first 7 days roe is stored in fresh ice wherein thawed water is replaced with new ice. In 8-10 storage days whole roe is iced with ice prepared from 0,1-0,2 % aqueous solution of citric acid.

EFFECT: product of improves commercial value.

2 ex

Description

The invention relates to the fishing industry, namely the production of caviar products.

A known method of cooling the fishes caviar before salting, including the removal of fangs from live or asleep fish before the stage of mortis rigor mortis, washing in water with a temperature of no higher than 5 ° C, sorting and feeding for further processing, such as freezing. (see RF patent 2072227 A23B 4/00 1997).

This method does not provide for long-term storage of the oysters and is an intermediate stage before obtaining eggs.

A known method of cooling and preserving the fishes of caviar of fish, mainly with a reduced fat content, including the extraction of the fowl sorting, processing and storage (see the Handbook of the technologist of the fishing industry. Edited by V. Novikov, v. 1, 1963 p. 392 -393).

This method allows you to save the oysters for a certain period, however, during further processing of the oysters during defrosting, the caviar loses its presentation.

The technical task of the claimed invention is the creation of a method that ensures the preservation of the oysters for a long time in a refrigerated state, and preservation of quality at plus temperatures.

The problem is solved in a method of cooling and preserving the roe of fish caviar, mainly with a reduced fat content, including digging of roe, sorting, processing and storage, while processing fresh roe is carried out for 10-20 minutes with a 1-2% aqueous solution of food supplement "Mo -Ro-pH stabilizer "with a temperature of 0 minus 3 ° C, storage in the first 7 days is carried out in fresh ice with the replacement of melt water with a new amount of ice, and on 8-10 days of storage it is poured with ice obtained from 0.1-0, 2% aqueous citric acid solution.

Any canning method includes a number of separate technological processes, the parameters of which depend on the type and quality of raw materials. One of the main technological processes is heat exchange, namely cooling and freezing. Cooling parameters affect the nutritional value of the product, especially caviar.

The method is intended for low-fat fish species, with a fat content of not more than 1.5-2.0%. Such species include haddock, cod, pollock, pollock and others.

To preserve the oysters as raw materials for further processing, immediately after fishing, it is necessary to carry out processing according to the claimed method. For the first time, the oysters are treated with a 1-2% aqueous solution of the Mo-Ro-pH-stabilizer food supplement developed by GewurzMuhle Nesse (Gewurz Mühle Nesse Germany). The food supplement contains lactic, malic and citric acid. It allows you to adjust the pH, inhibits the development of microorganisms and contributes to the development of the required microflora. The food supplement "Mo-Ro-pH-stabilizer" is intended for marinades; it has not been previously used in the production of caviar products for storage.

The temperature and time mode of processing the oysters is optimal for preserving the native properties of the oysters. However, the effect of the aforementioned factors in chilled fagots only weakens, but does not stop at all, therefore, the shelf life of chilled fangs is determined by the time during which product changes do not have time to manifest so that they lose their market value. Storage in the first 7 days is carried out in fresh ice obtained at any ice-making plant; during storage, the ice gradually melts and the melt water is replaced with a new amount of ice, i.e. fish should always be in ice. On 8-10 days of storage, pour it with ice previously obtained from a 0.1-0.2% aqueous citric acid solution, i.e. an 0.1-0.2% aqueous citric acid solution is supplied to the ice production plant.

The proposed method is primarily aimed at increasing the shelf life of chilled rodents up to 20-25 days, at ambient temperature plus 1-5 ° C, i.e. in containers without forced cooling and while maintaining the high quality of the product.

These methods of execution of the method are performed regardless of the fishing season, which allows you to maintain the same temperature without differences and does not affect the quality of the finished product. At the same time, the method is simple to perform, and the possibility of using ice of any production, that is, when ice is produced, any ice-making plants can be used, while ice of any size can be used, as well as various containers in holds without special forced cooling, it expands technological capabilities.

The method is as follows.

The caught fish is sent for cutting. After excavation of the ovaries, they are sorted, and then treated for 10-20 minutes with a 1-2% aqueous solution of the Mo-Ro-pH-stabilizer dietary supplement with a temperature of 0 minus 3 ° С. Treated paws are stored. In the first 7 days of storage, the fins are kept in fresh ice and with constant replacement of melt water with a new amount of ice. On the 8-10th day of storage, the oysters are poured with ice obtained from a 0.1-0.2% aqueous citric acid solution.

Examples of the method

Example 1. Fish (haddock) after catch is sent for processing and cutting, in which the digging is carried out. Fresh gallows are treated for 20 minutes with a 1% aqueous solution of the Mo-Ro-pH-stabilizer dietary supplement at a temperature of 0 ° C. For the first 7 days of storage, the oysters are kept in fresh ice with the replacement of melt water with a new amount of ice. On the 8th day of storage, the fish is poured with ice obtained from a 0.2% aqueous citric acid solution. Replacement of thawed ice (water) is carried out every 2 days, regardless of the fishing season.

After this treatment, caviar patches were stored for 27 days at an ambient temperature of plus 3 to plus 5 ° C, i.e. without forced cooling of chambers or holds.

Example 2. The method was carried out analogously to example 1, except that from the cut fish (cod) were removed caviar eggs, which after sorting by quality and stage of maturity were treated for 10 min with a 2% aqueous solution of the food supplement "Mo-Ro- pH stabilizer "with a temperature of minus 3 ° C and used ice obtained from a 0.1% aqueous solution of citric acid. The fish was stored for 25 days at an ambient temperature of plus 3 to plus 5 ° C, i.e. without forced cooling of chambers or holds.

Example 3. The method was carried out analogously to example 1, except that the fins of fish roe (Pollock of the Sea of Okhotsk) were treated for 20 min with a 2% aqueous solution of the food supplement "Mo-Ro-pH-stabilizer" with a temperature of minus 3 ° C.

The fish was stored in fresh ice for 26 days, at an ambient temperature of plus 3 to plus 5 ° C, i.e. without forced cooling of chambers or holds.

Claims (1)

A method of cooling and preserving the fishes caviar of fish eggs predominantly with a reduced fat content, including the removal of the fishes, sorting, processing and storage, characterized in that the processing of fresh fossils is carried out for 10-20 minutes with a 1-2% aqueous solution of Mo- Ro-pH stabilizer "with a temperature from 0 to minus 3 ° С, storage in the first 7 days is carried out in fresh ice with the replacement of melt water with a new amount of ice, and on the 8-10th day of storage pour ice obtained from 0.1 -0.2% aqueous citric acid solution.