RU2298989C2 - 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 15-25 min with 2-3 % aqueous solution of "Frish-Star" 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 fishes 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, for example, 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.

There is a method of cooling and preserving the roe of fish roe, including the removal of the roe, sorting, processing and storage (see the Handbook of the technologist of the fishing industry. Edited by V. Novikov, vol. 1, 1963, p. 393-393).

This method allows you to save the oysters for a certain period, however, with 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 fossils for a long time in a refrigerated state and maintain quality at positive temperatures.

The problem is solved in a method of cooling and preserving the roe of fish caviar, mainly with a reduced fat content, including excavation of roe, sorting, processing and storage, while processing fresh roe is carried out for 15-25 minutes with a 2-3% aqueous solution of a food additive "Frisch-Star" with a temperature of 0 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 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 foxholes 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 2-3% aqueous solution of the Frisch-Star food supplement developed by GewürzMühle Nesse (Gewurz Mühlle Nesse Germany). The food supplement contains sodium acetate, sodium chloride, sugar, citric acid, sodium ascorbate. It allows you to adjust the pH value, inhibits the development of microorganisms. The Frishe-Star food additive is intended for minced semi-finished products and minced meat; it has not previously been used in the production of caviar products for storage.

The temperature and time regimen for processing the ovaries is optimal for preserving the native properties of the ovaries, as well as for reducing the life of putrefactive microorganisms and the activity of enzymes as factors that cause profound changes in the calf and lead to its damage. 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. However, the method is simple to perform, and the ability to use ice of any production and any size, as well as various containers in the holds without special forced cooling expands the technological capabilities.

The method is as follows.

The caught fish is sent for cutting. After the excavation of the ovules, they are sorted and then treated for 15-25 minutes with a 2-3% aqueous solution of the Frishe-Star food additive with a temperature of 0 minus 3 ° C. 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 3 minutes with a 3% aqueous solution of the Frische-Star food additive at 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 3 to 5 ° С, i.e. without forced cooling of chambers or holds.

Example 2. The method was carried out analogously to example 1 with the exception that from the chopped fish (cod) were removed caviar eggs, which after sorting by quality and maturity stage were treated for 15 min with a 3% aqueous solution of the Frishe-Star food supplement with temperature minus 3 ° C, and used ice obtained from a 0.1% aqueous citric acid solution. The fish was stored for 25 days at an ambient temperature of 3 to 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 Okhotsk) were treated for 20 min with a 3% aqueous solution of the Frishe-Star food additive with a temperature of minus 3 ° С.

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

Claims (1)

A method of cooling and preserving the roe of fish caviar, including the removal of roe, sorting, processing and storage, characterized in that the processing of fresh ropes is carried out for 15-25 minutes with a 2-3% aqueous solution of the Frishe-Star food additive with a temperature of 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 it is poured with ice obtained from a 0.1-0.2% aqueous solution citric acid.