RU2478319C2 - Method for salting dried flying fish caviar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the method, before salting dried caviar is hydrated with a 0.9% culinary salt solution till the hydration coefficient is equal to 1:4. Salting is performed with a 3% culinary salt solution during 10-15 hours. Then caviar is washed with water and delivered for draining till the caviar moisture weight fraction is 60 %. The manufactured product is packed.

EFFECT: invention ensures production of salted caviar of reconditioned dried flying fish caviar.

2 cl, 1 tbl 3 ex

Description

The invention relates to the fishing industry, and in particular to the production of caviar products from dried caviar, for example, flying fish roe.

Known methods for the preparation of dried caviar, for example herring (see application JP 59-22660 A23L 1/325). In Japan and in the countries of Southeast Asia, dried herring is widely used for food. As exotic products, a product called Tobiko from flying fish roe, painted in different colors with different taste shades, is presented on the market.

In contrast to the traditional method of obtaining fish roe by removing rodents from the body of a fish that has fallen asleep and punching it through a screen, the roe of the flying fish of the Exocoetidae family is harvested from the spawning substrate (or garfish), dried, and the processed roe is stored for a long time in this way. Then it is restored and used mainly for the preparation of rolls. Caviar is a traditional component of sushi and is used to make snacks. Flying fish roe is a specific product used only in Japanese cuisine.

The uniqueness of this product lies in the fact that flying fish roe is prepared in a sauce made according to old recipes. These sauces give caviar an unusual aroma and taste. Fresh Tobiko caviar has a reddish-orange hue, a sweetish-salty taste, and a crispy texture.

Currently, dried fish caviar is of interest as a raw material for the preparation of salted caviar, but the technology for producing such a product is not known.

The technical task of the claimed method is to obtain salted caviar from reconstituted dried flying fish roe, intended as an independent finished product, and for the preparation of a specific product of Japanese cuisine.

The problem is solved by the method of salting dried caviar (flying) fish, by pre-hydrating dried caviar before salting, while caviar is hydrated until a hydration coefficient of 1: 4 is achieved with 0.9% sodium chloride solution, and the saline is treated with a 3% sodium chloride solution salt for 10-15 hours, then the eggs are washed with water and sent to runoff until the mass fraction of moisture in the eggs is not more than 60%, followed by packing of the finished product. In addition, during hydration and salting, the temperature of the sodium chloride solution is from 0 to plus 10 ° C.

The claimed method can be used when salting caviar of such fish species as flying fish. Drying ensures the quality of caviar and its long shelf life.

The claimed method allows you to restore and salt the caviar to obtain the finished product with high taste.

The chemical composition of flying fish roe Flying fish roe Moisture Protein Fat Ash Dried 20.8-21.2 53.2-54.6 4.8-5.4 6.3-7.1 Reconditioned ice cream 78.70 11.2-13.9 1,6 2.97

Flying fish eggs are characterized by a complete set of essential and non-essential amino acids. By the content of essential amino acids - valine, isoleucine, leucine, lysine, threonine, the sum of tyrosine and phenylalanine, the proteins of flying fish surpass the "ideal" protein. The limiting acids are methionine and cystine. The proteins of flying fish roe are comparable in amino acid composition with the proteins of breakdown fish roe and even with the proteins of sturgeon roe.

The lipids of flying fish caviar are mainly comparable in fractional composition with the lipids of caviar of other fish species. However, about 20% differ in the presence of sterols, which is twice as high as in lipids of caviar of other fish, as well as in the absence of waxes.

Flying fish lipids are saturated, monounsaturated, and polyunsaturated acids. Half of the total acid content is saturated, the proportion of monounsaturated fatty acids is 20-30% lower than in the lipids of the breakdown eggs of other fish. Polyunsaturated acids are mainly represented by eicosapentaenoic and docosahexaenoic acids, their share is about 24%.

The content of polyunsaturated fatty acids of the lipid fraction in the roe of flying fish, both frozen and dried, is quite high. In addition, the presence of a significant amount of fatty acids of the ω3 and ω6 class indicates a high biological value of the lipid fraction.

The method is as follows.

Dried fish caviar is placed in a container and 0.9% sodium chloride solution is added, hydration is carried out until a hydration coefficient of 1: 4 is reached. Then carry out the ambassador, for which the caviar is immersed in a 3% solution of sodium chloride and incubated for 10-15 hours. Then the caviar is washed with water and sent to runoff until the mass fraction of moisture in the caviar is not more than 60%. Ready caviar is Packed and sent for storage.

Example 1. Dried flying fish roe is placed in a container and 0.9% sodium chloride solution is added, hydration is carried out until a hydration coefficient of 1: 4 is reached. After completion of the specified regime, the eggs are immersed in a 3% solution of sodium chloride and kept for 10 hours. During hydration and salting, the temperature of the sodium chloride solution is plus 10 ° С.

Then the caviar is washed with water and sent to runoff until the mass fraction of moisture in the caviar is not more than 60%. Ready caviar is Packed and sent for storage.

Example 2. Dried flying fish roe is placed in a container and 0.9% sodium chloride solution is added, hydration is carried out until a hydration coefficient of 1: 4 is reached. After completion of the specified regime, the caviar is immersed in a 3% solution of sodium chloride and kept for 15 hours. Then, the caviar is washed with water and sent to runoff until the mass fraction of moisture in the caviar is not more than 60%. Ready caviar is Packed and sent for storage.

Example 3. Dried flying fish roe is placed in a container and 0.9% sodium chloride solution is added, hydration is carried out until a hydration coefficient of 1: 4 is reached. After completion of the specified regime, the eggs are immersed in a 3% solution of sodium chloride and kept for 10 hours. During hydration and salting, the temperature of the sodium chloride solution is from 0 ° C.

Then the caviar is washed with water and sent to runoff until the mass fraction of moisture in the caviar is not more than 60%. Ready caviar is Packed and sent for storage.

Claims (2)

1. The method of salting dried caviar of flying fish, which consists in the fact that prior to salting, dried caviar is hydrated with 0.9% sodium chloride solution until a hydration coefficient of 1: 4 is reached, and the saline is treated with a 3% sodium chloride solution for 10 -15 h, then the caviar is washed with water and sent to runoff until the mass fraction of moisture in the caviar is not more than 60%, followed by packing of the finished product. 2. The method according to claim 1, which consists in the fact that during hydration and salting, the temperature of the sodium chloride solution is from 0 to plus 10 ° C.