RU2311074C1 - Method for processing of fish roes, preferably, of sturgeons - Google Patents

Abstract

FIELD: fish industry.

SUBSTANCE: method involves dividing roes into pieces; providing thermal processing; rinsing in cold water; screening through caviar sieve and salting caviar. Thermal processing is performed during 4-6 min using 20-30%-solution of edible salt preliminarily heated to temperature of 79-81 C at roe and solution ratio of 1:3, respectively. Screening through caviar sieve is performed before rinsing procedure with the use of two caviar sieves having 12x12 mm and 8x8 mm sized meshes. After screening through caviar sieve, pieces of screened masses, including fat, are frozen and stored at temperature of -18 C.

EFFECT: increased efficiency by utilization of "fatty" fluid caviar retaining soft consistency, reduced density of spawn coat, uniform salting of caviar, and minimized losses on screening of caviar through caviar sieve.

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Description

The invention relates to the fishing industry, and in particular to methods for processing fish fishes, mainly sturgeon.

A known method of producing salty granular caviar from fresh and frozen ropes, including keeping the rosette for 1-3 minutes in a saturated brine solution containing calcium chloride in an amount of 0.3-0.1 g, having a temperature of 8-14 ° C with a ratio brine bristles 1: 1-1: 1.5, and then processing in a solution containing 3-10% of an enzyme preparation isolated from the interiors of crustaceans at 12-18 ° C (see RF patent 2077851, A23L 1/328, 1997) . This method allows to obtain high-quality products of long-term storage.

A known method for the manufacture of breakdown eggs of various families and species of fish: cod, whitefish, capelin, herring, with the exception of sturgeon and salmon, involves washing the fowl and salting in a saturated solution with a density of 1.2 g / cm ³ at a temperature of 15 ° C, draining brine, freezing prefabricated defrost. It is recommended to cook slightly salted pike caviar in a “scalded” way - punctured caviar is poured with water at a temperature of at least 90 ° C in a weight ratio of 1: 2 for 1 min, it is discarded on a sieve and then it is salted with dry salt (Sat. Technological Instru., 1994 Inst. No. 81).

A known method of treating sturgeon caviar oyster fish roasts, including dividing the oysters into pieces and punching them, while before punching the eggs in the oysters are heated to 60-66 ° C followed by cooling with water at a temperature not exceeding + 10 ° C (see RF patent 2018237, A23L 1/328, 1994).

The technical task of the claimed invention is the integrated use of "fat", flowing caviar while maintaining a delicate texture of caviar, reducing the density of the shell of eggs and uniform salting of caviar. In addition, the method allows to reduce losses when punching caviar through a screen.

The problem is solved by creating a method for processing fish’s caviar, mainly sturgeon, including dividing the fowl into pieces, heat treatment, rinsing with cold water, punching through roar and salting caviar, and heat treatment is carried out for 4-6 minutes with a 20-30% solution of cooked salt, preheated to a temperature of 79-81 ° C, with a ratio of fossils and a solution of 1: 3, respectively, and punching is carried out before washing, using two screens with a mesh of 12 × 12 mm and 8 × 8 mm.

In addition, after punching, slices of “holes”, including fat, are frozen and stored at a temperature of minus 18 ° С.

Traditionally, sturgeon caviar is obtained by piercing the oysters - the sex products of fish through a screen. However, in fish, both natural populations and from aquaculture conditions, underdeveloped, or weakened, or fat ovaries are found that cannot be pierced through a screen and produce granular caviar. In these cases, such patches are directed to the production of rodent or spawn eggs. Due to its gastronomic properties - the presence of films, fat, and high salinity - caviar caviar is not in great demand. In the manufacture of spawn caviar, a large number of useful protein substances and lipids are lost, rich, as in most fish, with valuable polyunsaturated fatty acids.

The sequence of methods for treating caviar ovaries: heat treatment with salting - punching - washing ensures that grains of caviar are obtained from fat ovules that are not subject to punching, and a delicate caviar texture is achieved. Conducting heat treatment for 4-6 minutes with a 20-30% solution of sodium chloride, preheated to a temperature of 79-81 ° C, leads to the strengthening of the shell of the eggs, and also promotes the penetration of salt into the eggs and the exit of water from it, which provides more a delicate caviar consistency and when the ratio of fossils and solution is 1: 3, respectively, in combination with the above methods, it is possible to obtain caviar with a salinity of 3.3-4.4%, with a long shelf life, increased durability of granular caviar, and ensuring high organoleptic indicators and microbial safety of the finished product.

Punching the oysters through two screens with a mesh of 12 × 12 mm and 8 × 8 mm increases the yield of finished products by 3-5%, and also improves the quality of eggs due to the complete separation of grain from the films of “holes”, which improves the gastronomic properties of the finished product.

In addition, after punching, slices of “holes”, including fat, are frozen and stored at a temperature of minus 18 ° C for further use, for example, in the manufacture of biologically active additives. Pieces of "holes", including fat, contain proteins with a balanced amino acid composition, as well as polyunsaturated fatty acids.

The method is as follows.

Fish snails extracted from fish, mainly sturgeon, are divided into pieces. Ambassador and heat treatment are carried out simultaneously. Prepare a 25% solution of sodium chloride, which is heated to 79-81 ° C and immediately add patches to it at a ratio of patches and solution of 1: 3, respectively. After 4-6 minutes, the tabs are removed and placed on a screen with a mesh of 12 × 12 mm, under which there is another screen with a mesh of 8 × 8 mm. The paws are punched manually, and then the eggs are collected in a vase, which is located under the second screen. Then it is washed with chilled water, transferred to a sieve, allowed to drain and packaged in consumer packaging. In addition, after punching, slices of “holes”, including fat, are frozen and stored at a temperature of minus 18 ° C for future use.

Examples of the method.

Example 1. Extracted from sturgeon, the hairs were washed with chilled water and divided into pieces. Then the patches were sent to the ambassador and heat treatment, which are carried out simultaneously. Pre-prepared 25% sodium chloride solution and heated to 79 ° C. They brought in rodents with a ratio of rosette and solution of 1: 3, respectively. After 6 minutes, the patches were removed and placed on a screen with a mesh of 12 × 12 mm, under which there was another screen with a mesh of 8 × 8 mm. The pails were punched manually, and then the eggs were collected in a vase set under the second screen. Then the eggs were washed quickly with chilled water, transferred to a sieve, allowed to drain water and put up in consumer containers. In addition, after punching, slices of “holes”, including fat, are frozen and stored at a temperature of minus 18 ° C for further use in the production of dietary supplements.

Example 2. Extracted from the bester, the hairs were washed with chilled water and divided into pieces. Then the patches were sent to the ambassador and heat treatment, which are carried out simultaneously. Pre-prepared 25% sodium chloride solution and heated to 80 ° C. They brought in rodents with a ratio of rosette and solution of 1: 3, respectively. After 4 minutes, the patches were removed and placed on a screen with a mesh of 12 × 12 mm, under which there was another screen with a mesh of 8 × 8 mm. The pails were punched manually, and then the eggs were collected in a vase set under the second screen. Then the caviar was washed with chilled water, transferred to a sieve, allowed to drain and packaged in consumer packaging. In addition, after punching, slices of "holes", including fat, are frozen and stored at minus 18 ° C for future use.

Example 3. Extracted from the carp, the hairs were washed with chilled water and divided into pieces. Then the patches were sent to the ambassador and heat treatment, which are carried out simultaneously. A 25% sodium chloride solution was preliminarily prepared and heated to 81 ° C. They brought in rodents with a ratio of rosette and solution of 1: 3, respectively. After 5 minutes, the patches were removed and placed on a screen with a mesh of 12 × 12 mm, under which there was another screen with a mesh of 8 × 8 mm. The pails were punched manually, and then the eggs were collected in a vase set under the second screen. Then the eggs were washed with chilled water, transferred to a sieve, allowed to drain water and put up in consumer containers. In addition, after punching, slices of “holes”, including fat, are frozen and stored at minus 18 ° C for future use.

Example 4. Extracted from pike, the hairs were washed with chilled water and divided into pieces. Then the patches were sent to the ambassador and heat treatment, which are carried out simultaneously. Pre-prepared 25% sodium chloride solution and heated to 79 ° C. They brought in rodents with a ratio of rosette and solution of 1: 3, respectively. After 4 minutes, the patches were removed and placed on a screen with a mesh of 12 × 12 mm, under which there was another screen with a mesh of 8 × 8 mm. The pails were punched manually, and then the eggs were collected in a vase set under the second screen. Then the caviar was washed with chilled water, transferred to a sieve, allowed to drain and packaged in consumer packaging. In addition, after punching, slices of “holes”, including fat, are frozen and stored at a temperature of minus 18 ° C for future use.

Caviar obtained by the claimed method was stored for 10 months. Microbiological indicators met the requirements of SanPiN 2.3.2.1078-01 during storage. The caviar had a compacted shell, delicate texture, pleasant taste, and no aftertaste of oxidized fat.

Claims (2)

1. The method of processing fish fishes, mainly sturgeon, including dividing the fowls into pieces, heat treatment, washing with cold water, punching through a screen and salting caviar, characterized in that the caviar salting and heat treatment are carried out simultaneously for 4-6 minutes 20-30% - with sodium chloride solution, preheated to a temperature of 79-81 ° C, with a ratio of pails and solution of 1: 3, respectively, and punching is carried out before washing, and two screens with a mesh of 12 × 12 mm and 8 × 8 mm are taken. 2. The method according to claim 1, characterized in that after punching the pieces of "holes", including fat, are frozen and stored at a temperature of minus 18 ° C.