RU2521860C1 - Method for preparation of smoked calamari - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: onions preparation involves washing and cooking calamari during 1-15 minutes in hot water at a temperature of 75-95°C. Salting is performed by pouring layer-by-layer dry salt mixture containing a in weight ratio of salt: sugar being 1:1.5-10, respectively, the per 100 kg treated hydrobionts salt mixture contains salt at least 1 kg, in sugar no more than 10 kg. Before smoking additionally one performs preliminary pre-drying, which is performed at a temperature of 30-50°C during 15-30 minutes. Smoking is performed at a temperature of 55-85°C during 40-120 minutes.

EFFECT: invention ensures soft and juicy consistence product.

5 cl, 7 ex

Description

The invention relates to the fishing industry, and in particular to the conservation of fish products by smoking, in particular squid.

Recently, smoking preparations have been widely used to obtain smoked products, i.e. smoked products are obtained in a smokeless manner. In order to get smoked products lying on most counters, the semi-finished product is first subjected to heat treatment using high-voltage chambers, and then it is simply “bathed” in “liquid smoke” and preservatives.

In particular, there is a known method for preparing hot smoked squid, which includes preparation of raw materials, treatment with a smoking preparation, salting, heat treatment, smoking and storage, in which the Peruvian-Chilean giant squid - Dosidicus gigas is taken as a raw material, the ambassador is kept before processing with a smoking preparation for 16 -18 hours at a temperature of 0-5 ° C, and heat treatment is carried out for 2.5-3.5 hours at a temperature of 100-120 ° C (p. RF No. 2362426, A23L 1/33).

The disadvantages of using smoke preparations are that, in addition to aroma, color and taste similar to natural smoking, the product acquires additional components - phenol, formaldehyde, acetone and some other equally frightening and toxic components. It also destroys all amino acids, which makes the product “empty” both in terms of useful and nutritional value. In some countries, “liquid smoke” generally refers to strong carcinogens and is prohibited for use. In Russia, there is no such ban yet, so manufacturers are actively applying it in their production, silent about hidden dangers and that the product sold under the guise of smoked products does not apply to them at all.

Most preferred for the preparation of smoked squid is the use for smoke of smoke, which is obtained from tree species. The traditional scheme for manufacturing hot smoked squid includes the following stages: receiving semi-finished ice cream, defrosting, sorting, washing, stripping, skinning, flavoring, bar tacking or nesting, rinsing, draining, placing in the smoking chamber, heat treatment (drying and smoking) - welding), cooling and packaging of finished products. (Duvalina I.A., Slapoguzova Z.V., Efremov O.V. Technology of smoking squad commander’s smokeless method, “Rybprom”, 2, 2009, p. 33-35).

The disadvantages of this method include the fact that after the process of skinning with water, the residual content of water-soluble protein in the squid is not fixed (not fixed) in it and continues to decrease with flavoring, i.e. wash in a solution.

A known method of smoking squid "Karamba", in which squids are pre-cooked for 10 minutes in boiling and slightly salted water. Then the cooked squid is taken out, cleaned if they were with skin, cut into large rings, rolled in a pre-prepared mixture of spices, plus sugar and salt. Take 500 g of squid - 1 teaspoon of universal dry seasoning, consisting of half the same spoon - sugar and 1 tbsp. tablespoon of salt, i.e. the ratio of sugar to salt is 1: 4. Smoking is carried out in tightly closed airtight smokehouses for 15-20 minutes at 90 ° C (found on the Internet on 02.22.2013 at http://extreme-atv.ru/retsepty-kopcheniya.php#karamba).

However, this method is intended for domestic use and cannot be used for industrial cooking. In addition, the squid obtained by this method has a hard consistency, due to 10 minutes of boiling in boiling water, and also because of the salt content in boiling salt water, which contributes to a greater (deep) denaturation of squid protein molecules due to leaching salt-soluble protein in solution.

The closest to the claimed technical solution in terms of the number of essential features and the technical result achieved is a method for producing hot smoked squid, which includes salting the prepared squid fillet in a sodium chloride solution for 0.5-1 min at a ratio of squid and solution 1: 2, respectively, until salinity is achieved squid 2-4%, and then pricking it on the rods and placing the rods in special frames or stands. Smoke is smoked at a temperature of 140-160 ° C for about 1.5 hours. Next, the smoked squid is cooled and packaged (see. Information package. Processing of fish and seafood. Improving the processing technology of mollusks. No. 2, Moscow, 1992).

The disadvantage of this method is that long-term processing of squid with smoke at high temperature (more than 100 ° C) leads to the deposition of a large amount of resinous substances on its surface, as well as their penetration into the inner layers, which contributes to the increased content of carcinogenic compounds in the finished product and the appearance bitter taste. Also, the selected smoking modes contribute to the formation of a dense, rubbery structure of the finished product with partially overdried fragments, where the thickness of the product layer (usually the edge) is minimal from the total.

The objective of the invention is to improve the quality indicators of the finished product by improving its structure, providing softness and juiciness of consistency, and taste characteristics, giving sweetness and, therefore, piquancy of taste.

The problem is solved in that in the known method of hot smoking, including the preparation of squid, flavoring salted mixture, placing in a smoking chamber, smoke smoking, cooling and packaging, according to the invention, the preparation process includes cooking for 1-15 minutes in hot water at a temperature of 75-95 ° C. Taste salting is carried out by pouring a layer-by-layer dry salting mixture containing salt and sugar in a mass ratio of salt: sugar equal to 1: 1.5-10, respectively, while for 100 kg of processed hydrobionts, the salting mixture should contain at least 1 kg of salt and sugar no more than 10 kg.

Before smoke smoking, an additional preliminary drying is carried out, which is carried out at a temperature of 30-50 ° C for 15-30 minutes, and smoking is carried out at a temperature of 55-85 ° C for 40-120 minutes.

In order to further improve the quality of the finished product and expand the taste characteristics, 0.1-0.3 kg of sodium glutamate and / or 0.1-0.2 kg of disintegrant and / or 0.1 kg of preservative are additionally added to the salted mixture per 100 kg of processed squid .

The inclusion in the preparation of the operation of cooking for 1-15 minutes in hot water at a temperature of 75-95 ° C improves the structure of the finished product, giving the squid softness and juiciness, which, in the final result, leads to an improvement in the quality indicators of the finished product. When cooking on the surface of the squid, an elastic and durable “screen” is formed due to the thermal denaturation of proteins and, consequently, the deformation of their molecules, which is accompanied by compaction and partial destruction of muscle tissue.

The structural network formed by protein substances becomes heterogeneous both inside and on the surface of the product, muscle fibers, shrinking to 50% of their volume, condense the external structure of tissues to the depth of digestion. In this case, softening of the internal tissues occurs due to the gradual glutinization of collagen, the allocation and concentration inside tissue juice.

Thus, the internal fibers of muscle tissue of squid squid can be represented as a juicy product with the properties of a gel containing up to 90% water with a concentrated taste and gel-like structure, with excessive pressure of water vapor closed in a strong and elastic capsule of the cooked outer layer.

The cooking temperature should not exceed 95 ° C, since at a higher temperature the proteins are denatured not only on the surface layer, leading to a deterioration in the nutritional value and quality of the product, the product becomes stiff. When the temperature drops below 75 ° C - the formation of the boundary layer does not occur, which during further processing can also lead to a loss of juiciness and imparting rigidity to the product.

It was experimentally established that the cooking time should be from 1 minute to 15 minutes. The specific time for the end of cooking depends on the size of the squid and is visually determined by the technologist, cooking is considered complete if the squid changed its geometric dimensions (the mantle wall thickened, the length of the mantle decreased, gloss appeared, the ends of the tentacles bent, became elastic). The cooked squid has a juicy consistency at break. Increasing cooking for more than 15 minutes leads to the fact that the product acquires a rigid consistency, leading, in the final result, to a deterioration in product quality.

Further operations in the developed method: salting and smoke smoking are aimed at preserving and hardening the outer layer, which allows to increase the juiciness of the inner layers, in the end result, provides a soft and juicy product with a piquant sweet taste.

The introduction in the composition of the salt mixture of sugar in an amount exceeding the salt content by 1.5 to 10 times allows you to get a pleasant, spicy taste product containing a small amount of salt, which contributes to the fact that the product can be recommended even for consumption by people suffering from it heart and hypertensive diseases. Moreover, the excess of sugar over salt in a salted mixture allows, due to the formation of syrup in the interfacial layers of the protein structural network, to create a screen on the surface of the product, reduce the depth of salting, thereby preserving the hydrobiont meat elastic on the outside, juicy and soft inside the muscle fiber.

At the same time, the use of a curing mixture for curing 100 kg of hydrobionts containing less than 1 kg of salt leads to a slight deterioration in the taste of the finished product, and does not provide it with juiciness and softness.

The presence of more than 10 kg per 100 kg of processed hydrobionts in the composition of the salt mixture is also undesirable, since it does not provide a finished product with a soft consistency and reduces the number of consumers, in particular, people who are prone to obesity are excluded. An increase in sugar of more than 10 kg leads to the appearance of a yellowish color, stiffness, and, consequently, the fragility of the product, due to the process of melanoid formation, i.e. interactions of reducing sugars (monosaccharides and disaccharides) both contained in the product and formed during the hydrolysis of more complex carbohydrates with amino acids, peptides and proteins of hydrobionts.

It is known that the essence of salting, as a way of preserving, is to saturate squid meat with salt, while the activity of microorganisms and enzymes slows down, thereby preventing product spoilage. The preservative effect of salt depends on its concentration, i.e. from the ratio of salt and water in squid.

In the process of salting, the consistency and taste of squid changes, because the salt causes the denaturation of salt-soluble proteins that make up 75-82% of muscle tissue proteins. The exclusion of the introduction of a flavoring component, such as sugar, during salting allows you to get just salty food product, in which the quantitative content of salt will affect the shades of bitter taste in the finished product. Sugar, when salted, dissolves and viscous the liquid layers in the areas of adhesion of structural protein network elements, thereby limiting the depth and rate of penetration of salt ions into the processed product.

The action of sugar is associated with: adsorption at the interface: liquid (solution) / solid (product surface); changes expressed in the deployment and orientation of the hydrophilic part to water (water vapor), and hydrophobic to hydrocarbon. In this case, a hydrocarbon interacting with a protein in the structural network, spreads between the nonpolar regions of the protein and water macromolecules, denaturing it, which leads to an increase in the strength of the interfacial layers of the outer layer, compaction of the shielding layer and the elastic juicy gel of the inner fibers to remain elastic.

The presence in the proposed salt mixture of salt and sugar in a mass ratio of 1: 1.5-10 reduces the activity of water, which is extracted with salt from the product, binds excess moisture, which leads to a change in muscle fiber, as a result, the protein of the squid surface layer denatures, and inside retains the structure characteristic of squid. It creates a kind of barrier that preserves the nutrients in the finished product, while the product, in the final result, acquires a juiciness, softness and piquant sweetish aftertaste.

Using the proposed ratios of salt and sugar allows to achieve the claimed technical result. However, the applicant, in order to obtain products with more advanced taste indices, introduces additional ingredients into the composition of the curing mixture, which simultaneously increase the juiciness and softness of the consistency.

Additionally, to enhance the taste, "loosening" of the dense fibrous structure and preserving the quality of the finished product for a long storage time, 100–0.3 kg (0.1–0.3 kg) of the semi-finished product is included in the curing mixture , 3%) of sodium glutamate, 0.1-0.2 kg (0.1-0.2%) of a disintegrant and 0.1 kg (0.1%) of a preservative.

The introduction of a taste enhancer of sodium glutamate into the composition of a salting mixture can cause a mixed consumer reaction, since there is a strong opinion about the dangers of sodium glutamate. This is completely wrong. At the Institute of Nutrition, specialists have been studying the mechanism of the effect of sodium glutamate on the human body for years. Many dissertations have been written on this. Studies have shown that, on the contrary, it is not only not harmful, but rather useful.

Monosodium glutamate is, first of all, the sodium salt of glutamic acid. And glutamic acid is an amino acid that is found in the proteins of the gray and white matter of the brain, participates in protein, nitrogen and carbohydrate metabolism, stimulates the brain. Glutamic acid-based drugs are used in medicine to treat diseases of the central nervous system. And glutamic acid in the body binds ammonia, converts it to soluble salts, which are absolutely harmless. It was also established that monosodium glutamate enhances the production of endogenous gastrin, and gastrin, in turn, enhances the reproduction of cells in the gastric mucosa, stimulating the secretion of gastric juice and enhancing intestinal motility. In this regard, this compound is used in the treatment of hypoacid gastritis - gastritis with low acidity, allowing it to be neutralized.

From the prior art it follows that in order for sodium glutamate to have no negative effect for adults, the daily dose should not exceed 1.5 g, for adolescents - 0.5 g per kilogram of body weight.

Thus, the prior art knows the effect of sodium glutamate, as a flavor enhancer, as well as the manifestation of a therapeutic and prophylactic effect, which is more manifested in the preparation of hypertensive food, since it allows you to replace salt that is harmful to them.

However, the addition of sodium glutamate in a salted mixture, in addition to the above effects, affects the quality of the finished product, improving its structure, due to the juiciness and softness of the finished product. It was experimentally established that the specified technical result is achieved by introducing 0.1-0.3 kg per 100 kg of the target product into the curing mixture. Adding more than 0.3 kg per 100 kg of the target product to the canteen mixture of sodium glutamate does not lead to an improvement in the quality of the finished product, but can cause the consumer to have a negative attitude to the finished product due to the well-established public opinion about the negative effect of sodium glutamate on the human body.

The introduction of a baking powder mixture of baking powder, in particular UN curavis, diphosphate, in an amount of 0.1-0.2 kg per 100 kg of finished product enhances the effect of maintaining the consistency and texture of the product obtained through the use of the main components of a salt mixture of salt and sugar, even after heat treatment and smoking.

The use of baking powder also reduces the loss of natural juices in the product, minimizes the oxidation of fats, stabilizes taste and juiciness, i.e. improves the organoleptic characteristics of the finished product. Exceeding the amount of baking powder more than 0.2 kg per 100 kg of finished products is undesirable, since it can negatively affect human health, due to the fact that it leads to poor absorption of calcium, and, as a result, leads to the deposition of calcium and phosphorus in the kidneys, and contributes to the development of osteoporosis. The content in the salt mixture per 100 kg of processed products less than 0.1 kg of baking powder does not affect the achievement of the claimed technical result.

The introduction of a preservative in the composition of the curing mixture in the amount of 0.1 kg per 100 kg of the finished product not only prevents the development of harmful microorganisms in the product, the formation of toxins, prevent mold, the appearance of unpleasant taste and smell, but also helps to maintain the softness and juiciness of the finished product when it is storage for a long time.

As a preservative, in particular, sodium benzoate, ammonium benzoate, sorbic acid, potassium sorbate can be used.

Taste ambassador can be conducted by any known method: dry, aceous, mixed or injection. The salting out of the squid and giving it taste characteristics, in the form of a manifestation of sweetness and piquancy in the finished product, will be affected by the time of salting and the temperature in the ambassador room.

For a warm flavoring salting (at a temperature of 15 ° C to 25 ° C), it is advisable to carry it out for 15-90 minutes for squids with small geometric parameters, for example, tentacles of a commando squid, or after cutting (chopping) into pieces. Carrying out salting for less than 15 minutes is not enough for salting out the squid and forming sweet syrup in the interfacial layers of the protein structural network; more than 90 minutes is not advisable and can contribute to the development of microorganisms that cause the formation of an unpleasant odor and discoloration of the finished product. Increasing or decreasing the selected temperature conditions at the stated time can lead either to seed contamination of the product or to a partial process of salting.

In the case of a chilled flavoring salting (at a temperature not exceeding 10 ° C and not lower than the cryoscopic point), it must be carried out for 3-12 hours for squid with large geometric parameters, for example fillet of Peruvian-Chilean squid. Carrying out salting for less than 3 hours is not enough for salting out the squid and forming sweet syrup in the interfacial layers of the protein structural network, more than 12 hours is not advisable, since it contributes to the microbiological spoilage of the finished product.

Lowering the temperature below the cryoscopic point (i.e. below the freezing point of its juices, for squid it is close to 0 ° C) promotes the crystallization of water molecules in the semi-finished product and, therefore, partial or complete absence of salting out, which significantly reduces the quality of the finished product. An increase in temperature above 10 ° C with a time interval from 3 hours to 12 hours leads to microbiological spoilage of the finished product.

The main smoking process is carried out in any known smoke chambers with tree smoke. In particular, a smoking chamber can be used in accordance with Clause RF No. 2406339.

To achieve the claimed technical result, smoke smoking is carried out at a temperature of 55-85 ° C for 40-120 minutes. The stated temperature and time regimes of smoking are optimal for the preparation of smoked squid. An increase in the time or temperature of the process is not advisable and can lead to a decrease in organoleptic indicators of the quality of the finished product, namely, the rigidity of the consistency, drying and brittleness of the surface layers, dark brown color and an unpleasant bitter taste due to the presence of a large number of smoking components on the surface, and inside smoked squid. Reducing the time or temperature of the process can also lead to a decrease in organoleptic indicators of the quality of the finished product in the form of the appearance of uncooked or partially smoked patches, dampness on the surface, pale brown color, lack of smell and taste of smoked squid as a whole.

The finished product obtained by the claimed method, packaged in bags of polymer or composite materials, packed under vacuum, is stored in a refrigerated form - 30 days at a temperature of 2 to 0 ° C and in frozen form - 3 months at a temperature not exceeding minus 18 ° C.

To keep the products juicy and soft for a long storage time, in particular at least 6 months, and to lower the microbiological index, they are pasteurized additionally; for this, finished products packaged in vacuum bags are heated in hot water or in another way at a temperature of 85-95 ° C for 15-25 minutes, followed by rapid cooling in ice water.

An increase in the heating temperature of more than 95 ° C of products packaged in vacuum bags can lead to deformation and depressurization of the package; lowering the temperature below 85 ° C is not enough for the pasteurization process and is not advisable for its implementation. The claimed time interval of 15-25 minutes is sufficient for the pasteurization process in terms of organoleptic and microbiological quality indicators of the finished product.

The method is as follows.

The squid is thawed (using ice cream raw materials), washed, skinned (skin is removed), washed and boiled for 1-15 minutes in hot water at a temperature of 75-95 ° C, then it is cooled, salted with gustatory salting, pouring layerwise dry salted a mixture containing salt and sugar in a mass ratio of salt: sugar equal to 1: 1.5-10, then washed, sent to runoff to remove residual surface water, then dried at a temperature of 30-50 ° C for 15-30 minutes and smoked at a temperature of 55-85 ° C for 40-120 minutes, cooled and pack.

In addition, 0.1-0.3 kg of sodium glutamate and / or 0.1-0.2 kg of disintegrant and / or 0.1 kg of preservative are added to the curing mixture per 100 kg of processed squid.

Additionally finished products in vacuum bags are pasteurized at a temperature of 85-95 ° C for 15-25 minutes, followed by rapid cooling in ice water.

Example 1. To prepare the tentacles of hot smoked squid, take the tentacles of commando squid, thaw, wash, remove the skin, cook at 95 ° C for 1 min with constant stirring, then cool, salted with a salted mixture, then washed, sent to run off to remove residual surface water, it is dried at a temperature of 50 ° C for 15 min in a smoking chamber, after which smoke is turned on and smoking is carried out at a temperature of 85 ° C for 40 min, then the smoked product is removed from the smoking chambers, cool in air and pack the resulting product.

The finished product has a soft, juicy, delicate texture, a rich yellow-brown color, a pleasant sweetish taste and the smell of smoked squid.

Example 2. For the preparation of smoked straws from squid as a raw material, fillets of Peruvian-Chilean squid are used. Thawed squid fillet, cooked at a temperature of 75 ° C for 15 min with constant stirring, then it is chopped onto a straw 4-5 mm wide, after chopping, the prepared straw is salted with a salted mixture, then the salted straw is placed in a smoking chamber, where it is dried at a temperature of 45 ° C for 30 minutes, after which the smoke is turned on and smoked at a temperature of 55 ° C for 120 minutes. At the end of the smoking process, the product is removed from the smoking chamber, cooled in air, and the resulting product is packaged.

The finished product has an elastic, juicy, slightly friable consistency, golden brown color, pleasantly expressed smoked aroma, rich sweet taste with a slight sour tint, giving the squid piquancy and originality.

Example 3. For the preparation of fillet of hot smoked squid as a raw material, use the carcass of a commander's squid. Thawed carcasses of the squad squid are boiled at a temperature of 85 ° C for 7 minutes with constant stirring, salted, then washed, sent to runoff to remove residual surface water, and then sent to the smoking chamber, where they are dried at a temperature of 30 ° C for 30 minutes and then include the supply of smoke and smoking is carried out at a temperature of 65 ° C for 60 minutes At the end of the smoking process, the product is packaged.

The resulting finished product has a very soft, juicy texture, rich brown color, pronounced sweet taste with a delicate aroma of smoking.

Example 4. For the preparation of smoked squid rings, use a carcass of a squad squad. Thawed carcasses of the squad squid are boiled at a temperature of 85 ° C for 7 minutes with constant stirring, salted, then washed, sent to runoff to remove residual surface water, and then sent to the smoking chamber, where they are dried at a temperature of 30 ° C for 30 minutes and then smoke is turned on and smoking is carried out at a temperature of 55 ° C for 80 minutes, then it is chipped onto rings and packaged.

The finished product has a juicy delicate texture, a brown color on the surface of the product and a white-cream on the cut, a pleasant pronounced sweet taste and a light smell of smoked squid.

Example 5. To prepare the tentacles of hot smoked squid, take the tentacles of commander squid, thaw, wash, remove the skin, cook at 95 ° C for 1 min with constant stirring, then cool, salted with a salted mixture, then washed, sent to run off to remove residual surface water, it is dried at a temperature of 50 ° C for 15 min in a smoking chamber, after which smoke is turned on and smoking is carried out at a temperature of 65 ° C for 60 minutes, then the smoked product is removed from the smoking chambers, cool in air and pack the resulting product.

The finished product has a delicate, loose texture, golden brown color, a pleasant sweetish taste and the smell of smoked squid.

Example 6. The product obtained in example 1, after packaging, is subjected to additional pasteurization. To do this, vacuum bags with tentacles of hot smoked squid are kept in a drying chamber at a temperature of 95 ° C for 20 minutes, after which the bags are quickly transferred to ice water for cooling. After cooling, the resulting product is stored refrigerated for 60 days at a temperature of 2 to 0 ° C and frozen for 6 months at a temperature not exceeding minus 18 ° C.

After opening the vacuum bags, it was found that the finished product has a soft, juicy, delicate texture, a rich yellow-brown color, a pleasant sweetish taste and the smell of smoked squid.

Example 7. The product obtained in example 1, after packaging is subjected to additional pasteurization. To do this, the vacuum bags with tentacles of hot smoked squid are kept in the cooking chamber at a temperature of 85 ° C for 15 minutes, after which the bags are quickly transferred to ice water for cooling. After cooling, the resulting product is stored refrigerated for 60 days at a temperature of 2 to 0 ° C and frozen for 6 months at a temperature not exceeding minus 18 ° C.

After opening the vacuum bags it was found that the finished product has a soft, juicy, delicate texture, a rich yellow-brown color, a pleasant sweetish taste and the smell of smoked squid

As can be seen from the results presented in examples 6 and 7, additional pasteurization allows you to maintain the quality of the finished product for at least 6 months.

Claims (5)

1. The method of preparation of smoked squid, including the preparation of squid, flavoring salted mixture, placing in a smoking chamber, smoke smoking, cooling and packaging, characterized in that the preparation includes washing and cooking for 1-15 minutes in hot water at a temperature of 75- 95 ° C; the flavoring ambassador is sprinkled with a layer-by-layer dry salting mixture containing in a mass ratio of salt: sugar equal to 1: 1.5-10, respectively, while for 100 kg of processed hydrobionts, the salting mixture should contain salts of at least 1 kg and sugar no more than 10 kg, before smoking, additionally pre-drying is carried out, which is carried out at a temperature of 30-50 ° C for 15-30 minutes, and smoke smoking is carried out at a temperature of 55-85 ° C for 40-120 minutes. 2. The method according to claim 1, characterized in that 0.1-0.3 kg of sodium glutamate and / or 0.1-0.2 kg of disintegrant and / or 0.1 are additionally added to the salted mixture per 100 kg of processed squid kg preservative. 3. The method according to claim 1, characterized in that the flavoring ambassador is conducted at a temperature of from 15 ° C to 25 ° C for 15-90 minutes 4. The method according to claim 1, characterized in that the taste ambassador is conducted at a temperature not exceeding 10 ° C and not lower than the cryoscopic point for 3-12 hours 5. The method according to p. 1, characterized in that after packaging of the finished product carry out its additional pasteurization, for this vacuum bags from the products are heated at a temperature of 85-95 ° C for 15-25 minutes, followed by rapid cooling in ice water.