RU2634563C1 - Method for obtaining fish paste from herring - Google Patents

Method for obtaining fish paste from herring Download PDF

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RU2634563C1
RU2634563C1 RU2016143677A RU2016143677A RU2634563C1 RU 2634563 C1 RU2634563 C1 RU 2634563C1 RU 2016143677 A RU2016143677 A RU 2016143677A RU 2016143677 A RU2016143677 A RU 2016143677A RU 2634563 C1 RU2634563 C1 RU 2634563C1
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caviar
herring
fish
salted
fillet
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RU2016143677A
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Russian (ru)
Inventor
Валерий Дмитриевич Богданов
Наталья Валерьевна Дементьева
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Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный технический рыбохозяйственный университет"
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Abstract

FIELD: food industry.
SUBSTANCE: method includes preparing fish raw material and pigmented flavourings, grinding the components, mixing them, finely grinding to a homogeneous structure and prepacking. Wherein salted herring caviar and fillets, butter and flavourings are used at their certain ratio.
EFFECT: obtaining a food product with high nutritional and biological value.
3 cl, 4 tbl, 7 ex

Description

The invention relates to the fishing industry, namely to the production of food products from herring, and can be used for the preparation of culinary fish products.
A known method of preparing fish paste, including butchering fish, preparing minced meat, salting fish raw materials during its grinding, followed by separation of brine, washing, filtering, fine grinding to a paste-like state with the simultaneous introduction of flavorings and extracts of plant materials provided for by the recipe, in particular pomegranate extract packing. (RF patent 2180483, A23B, publ. 2001.10.06)
The disadvantages of this method include the complexity of obtaining fish paste, requiring high energy costs. In addition, the process of obtaining it is time-consuming, on average 36-40 hours, which is not economically feasible. The product obtained in this way has low nutritional and biological value, since fish raw materials are washed with water, which results in the loss of extractive protein substances, vitamins, etc., which significantly reduces the nutritional and biological value of the finished product.
A known method of preparing fish paste, involving the cutting of raw materials, the preparation of minced meat, fine grinding with the simultaneous introduction of vegetable oil and flavors and packaging. Stuffing mixture is prepared from salted minced fish and crushed milk taken in a ratio of 1: 1, or 2: 1, or 1: 2, vegetable oil and flavoring additives are added to the prepared minced mixture in the following ratio of components, wt%: salted minced mixture - 80, vegetable oil - 15, sugar - 4, spices - 1. (RF Patent 2475150, А23L, publ. 2013.20.02).
The disadvantage of this method is the low structural and mechanical properties and organoleptic characteristics of the finished product. The introduction of more than 10% milk into the stuffing system leads to a deterioration in the structure of the pasty product associated with the appearance of a fluid consistency. In addition, fat taste and smell appear in the product, which reduces the organoleptic characteristics of fish paste.
Closest to the invention, is a method of preparing fish paste from salted herring and salmon, including the preparation of fish raw materials (soaking salted fish, filleting, washing) and auxiliary materials (butter, cheese, broccoli, bell pepper, carrot and lacquer), grinding, packing. The paste in the packaging container is placed in layers: 1 layer - white (fish fillet, butter, cheese); 2 layer - green (broccoli blanched); 3 layer - pink (varnish, bell pepper); 4 layer - orange, at the next consumption of components in wt. h: herring fillet - 400, salmon fillet - 160, butter - 260, cheese - 50, carrots - 40, bell pepper - 50, broccoli - 30, lakonos, - until the target product 1000. (RF Patent 2537502, A23L publ. 2015.10.01)
The disadvantages of this method are as follows: for the production of the product use expensive, salmon grown in mariculture conditions, which has an unbalanced lipid and protein composition in connection with the use of artificial feed. In addition, the layering of pasta complicates the process in industrial production and is more acceptable for a network of cafes and restaurants. As follows from the description of the present invention, the method provides for the preservation of the product by sterilization, which reduces the nutritional and biological value of the finished product, leads to structural degradation due to protein denaturation and violation of layering.
The objective of the invention is the creation of a new method for producing fish paste from herring with high nutritional and biological value, improved organoleptic properties, with functional properties, as well as expanding the range of pasty products from fish raw materials.
The problem is solved in that in the method for producing fish paste, including the preparation of fish raw materials and pigmented flavorings, grinding the components, mixing and fine grinding to obtain a homogeneous homogeneous structure, packing, according to the invention, fillet and salted herring caviar are used as fish raw materials , fish paste is in the following ratio of components, wt. %: salted herring fillet 35-40, salted herring caviar 40-45, butter 10-15, flavorings 5-15. For the preparation of pasta use slightly salted ripened Pacific herring with a salt content of 4.0-6.0%, buffering 100-120 ° and with a mass fraction of fat of at least 12%. As flavoring agents, cheese, garlic, citric acid, and pigmented vegetables are used: kelp, beets, carrots, Brussels sprouts, which color fish paste, which are used separately or in combination.
The technical result of the claimed invention lies in the fact that a new method for producing fish paste from fillet and herring caviar with flavoring agents has been created, according to which a food product is obtained having high nutritional and biological value, improved organoleptic characteristics with functional properties, in addition, the inventive method is less costly.
The achievement of the technical result became possible due to the use of herring, fillet and caviar in the method of preparation, herring, butter, flavorings, which are used as cheese, garlic, citric acid, pigmented vegetables: kelp, beets, carrots, Brussels sprouts, which give color fish paste, and experimentally selected quantitative and qualitative ratio of components.
The resulting product is aesthetically attractive to the consumer.
Increased nutritional and biological value contributes to a balanced ratio of components that make up the food product.
Herring is known to be an excellent source of protein and vitamins A, D and B 12 . It is rich in beneficial and essential polyunsaturated fatty acids. Essential omega-3 fatty acids contribute to the development of the brain, enhance the body's defense against chronic diseases, and reduce the likelihood of developing atherosclerosis.
Herring caviar is a natural complex with high nutritional value, and can be used as the basis for the development of functional nutrition products. It is a nutritionally valuable part of fish, characterized by greater digestibility compared with muscle tissue, rich in vitamins, mineral and biologically active substances. Herring caviar is a high-protein product, characterized by a low fat content with a high proportion of biologically active polyunsaturated fatty acids (Kim G.N., Dementieva N.V., Bogdanov V.D. A comparative study of the nutritional value of Pacific fish caviar. Fisheries, 2016, No. 3, S. 102-107).
One of the components of fish paste is butter, due to its chemical composition, calorie content and easy digestibility, it is one of the necessary elements of diet and baby food.
The introduction of cheese into the paste is due to the presence of easily digestible proteins, it is rich in calcium, which contains 6-8 times more than other fermented milk products, therefore it strengthens the skeletal system of the body (Tverdokhleb G.V., Sazhinov G.Yu., Romanauskas RI, Technology of milk and dairy products. M.: DeLi print., 2006, - 616 p.)
Modern technology for the production of fish products involves the creation of multicomponent products using vegetable and animal proteins in order to ensure protein balance and increase shelf life of products while guaranteeing the safety and stability of quality indicators (L. Abramova, Polycomponent food products based on fish raw materials. - M., 2005 .-- 175 p.).
Among plant-based proteins, kelp can be a source of protein. Laminaria proteins contain compounds that are not found in fish stock and have increased hormonal activity. In addition, it contains a significant amount of iodine (0.2-0.4% dry weight). In addition to protein, seaweed is a source of ingredients with specific therapeutic and prophylactic properties (alginic acid, beckoning, laminaran, microelements, etc.) (Safronova T. M., Datsun V. M. Raw materials of the fishing industry. - M.: Mir , 2004 .-- 272 p.).
It is also known that vegetables are the most important source of carbohydrates, vitamins and minerals, which are found in sufficient quantities in beets, carrots and Brussels sprouts.
Carrots and beets are sources of β-carotene, vitamin C, biotin and niacin. Brussels sprouts are rich in B vitamins, it also has a high content of ascorbic acid. In addition, in vegetables there is a wide range of macro- and microelements (sodium, potassium, calcium, magnesium, phosphorus, iron iodine, etc.), as well as a number of free amino acids and enzymes.
In this regard, kelp, carrots, beets, Brussels sprouts can be considered as biologically valuable food additives in fish product formulations with the aim of enriching them with compounds of physiologically important purpose (Chemical composition and energy value of food: McCans and Widdowson Handbook / English general editor of the doctor of medical sciences A.K. Baturin - St. Petersburg: Profession, 2006. - 416 p.)
To achieve the claimed technical result, salted shredded herring from 35-40% is used. Using herring within the specified limits allows you to get fish paste with a delicate, juicy, spreading texture and original taste. The use of herring in an amount of less than 35% leads to the appearance of watery consistency in the finished product, the use of herring over 40% leads to the appearance of a pronounced fish taste and smell and an increase in salinity.
Herring caviar is used to increase nutritional and biological value and improve the organoleptic characteristics of the finished product from 40-45%. The introduction of caviar less than 40% does not provide a harmonious taste and smell of fish paste, an increase in the amount of caviar more than 45% leads to the appearance of wateriness in the fish paste.
Butter is used to increase biological value, improve organoleptic characteristics and tenderness of the finished product in an amount of 10-15%. The introduction of oil of less than 10% does not provide a soft paste structure. An increase in oil concentration of more than 15% reduces the stability of fish paste, associated with a small separation of the fat phase.
Food additives (cheese, kelp, beets, carrots, Brussels sprouts) are added to increase the nutritional value and improve the organoleptic characteristics of the finished product in the amount of 5-15%. When adding food additives of less than 5%, the required organoleptic characteristics of the finished product are not provided; exceeding the level of food additives of more than 15% leads to a deterioration in the structure and the appearance of watery consistency.
The method is as follows.
For the production of pastes use slightly salted ripened herring (with a salt content of 4.0-6.0%, buffering 100-120 ° and with a mass fraction of fat of at least 12%, corresponding to the requirements of GOST 815-2004. Salted herring. Technical conditions.), Salted caviar herring, butter, and nutritional supplements.
Herring with a salt content of 4-6% refers to slightly salted herring, which provides a salt content in finished pastes from 2.5 to 5.0%, which have a pleasant taste and aroma characteristic of slightly salted herring.
For production, herring with a buffering of 100-120 ° and a fat content of at least 12% is used, since in this case the pastes have a pronounced taste and aroma characteristic of well-ripened salted herring, and a soft and delicate texture.
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for draining for 15 minutes and separately crushed on a spinning top with a diameter of lattice holes of 2-3 mm. The crushed raw materials are sent for homogenization to obtain a finely dispersed, pasty structure of the mixture.
It is allowed to use pre-salted herring caviar with a salt content of 4-6%.
Nutritional supplements are prepared as follows. The cheese is crushed on a spinning top with a diameter of lattice holes of 2-3 mm; Seaweed is thawed, washed and boiled in boiling water for at least 30 minutes. Beets and carrots are peeled, washed and sent for cooking for 40-60 minutes. Brussels sprouts are thawed and boiled for 10-15 minutes. Boiled seaweed and vegetables are chopped into pieces no more than 0.5 cm.
Shredded herring fillet in an amount of 35-40% and caviar in an amount of 40-45% are mixed, successively add butter in an amount of 10-15% and food additives in an amount of 5-15% according to the recipe. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a very juicy, delicate, spreading texture, very pleasant, harmonious caviar taste and smell with a touch of food additives.
To assess the nutritional value of the obtained fish paste, the chemical composition, energy and biological value were determined (examples 1-7). Depending on the formulation, the product contains protein 22.21-25, 01%, lipids 21.02-24.75%, carbohydrates 0.43-4.42%, water 44.02-55.04%, minerals 1, 3-1.8%, energy value 279.74-340.47 kcal. To determine the biological value (BC) used the method of A.D. Ignatieff, according to which the biological value was assessed by determining the percentage of the number of viable Tetrahymena pyriformis cells (ciliates) grown on milk and on the test substrate. The value of the obtained value was used to judge the BC of the investigated substrate. The biological value of the product varies from 77.7 to 94.7%.
Table 1 shows the ratio of components to obtain the finished product with the claimed technical result, examples 1-7.
Figure 00000001
Examples of specific performance of the method.
Example 1
Figure 00000002
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. Seaweed is thawed, washed and boiled in boiling water for at least 30 minutes. Boiled seaweed is crushed into pieces no more than 0.5 cm.
Chopped herring fillet in an amount of 40% and caviar in an amount of 40% are mixed, successively add butter in an amount of 15% and food additives: 5% seaweed. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a hint of seaweed. Sea kale gives the product a greenish-brown color.
The finished product contains protein 22.26%, lipids 21.03%, carbohydrates 0.58%, water 54.43%, minerals 1.7%, energy value 280.63 kcal. The biological value of the product is 94.7%.
Example 2
Figure 00000003
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. The cheese is ground on a spinning top with a diameter of the holes of the lattice 2-3 mm; Peel the carrots, wash them and send them to cook for 40-60 minutes. Boiled carrots are crushed into pieces no more than 0.5 cm.
Shredded herring fillet in an amount of 35% and caviar in an amount of 45% are mixed, successively add butter in an amount of 15% and food additives: carrots 5%. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a hint of carrots. The color of the finished product is brown-orange.
The finished product contains protein 22.21%, lipids 22.02%, carbohydrates 0.43%, water 55.04%, minerals 1.3%, energy value 279.74 kcal. The biological value of the product is 77.7%.
Example 3
Figure 00000004
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. Peel the carrots, wash them and send them to cook for 40-60 minutes. Brussels sprouts are thawed and boiled for 10-15 minutes. Boiled carrots and Brussels sprouts are crushed into pieces no more than 0.5 cm.
Shredded herring fillet in an amount of 35% and caviar in an amount of 40% are mixed, successively add butter in an amount of 15% and food additives: carrots 5% and Brussels sprouts 5%. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a touch of vegetables. Product color is gray-brown.
The finished product contains protein 22, 53%, lipids 21.03%, carbohydrates 1.12%, water 53.76%, minerals 1, 6%, energy value 283.87 kcal. The biological value of the product is 80%.
Example 4
Figure 00000005
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. The cheese is ground on a spinning top with a diameter of the holes of the lattice 2-3 mm; beets are cleaned, washed and sent for cooking lasting 40-60 minutes. Boiled beets are crushed into pieces no more than 0.5 cm.
Shredded herring fillet in an amount of 35% and caviar in an amount of 40% are mixed, successively add butter in an amount of 10% and food additives: cheese 5%, beetroot 7.5%, garlic 2%, citric acid 0.5%. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar and creamy taste and smell with a touch of beets. Product color maroon.
The finished product contains protein 25.01%, lipids 24.75%, carbohydrates 4, 42%, water 44.02%, minerals 1.8%, energy value 340.47 kcal. The biological value of the product is 88.8%.
Example 5
Figure 00000006
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. Brussels sprouts are thawed and boiled for 10-15 minutes. Boiled Brussels sprouts are crushed into pieces no more than 0.5 cm.
Shredded herring fillet in an amount of 35% and caviar in an amount of 45% are mixed, successively add butter in an amount of 15% and food additives: Brussels sprouts 5%. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a hint of Brussels sprouts. Product color is light brown.
The finished product contains protein 22.22%, lipids 22.0%, carbohydrates 0.40%, water 55.07%, minerals 1.3%, energy value 279.74 kcal. The biological value of the product is 78.7%.
Example 6
Figure 00000007
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. Seaweed is thawed, washed and boiled in boiling water for at least 30 minutes. Boiled seaweed is crushed into pieces no more than 0.5 cm.
Chopped herring fillet in an amount of 40% and caviar in an amount of 45% are mixed, successively add butter in an amount of 10% and food additives: 5% seaweed. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a hint of seaweed. Sea kale gives the product a greenish-brown color.
The finished product contains protein 22.03%, lipids 21.26%, carbohydrates 0.43%, water 54.58%, minerals 1.7%, energy value 282.60 kcal. The biological value of the product is 93.8%.
Example 7
Figure 00000008
Salted herring is cut into fillets, having previously taken out caviar and other internal organs. Fish and caviar are washed in clean running water with a temperature not exceeding 20 ° C. Next, the fillet and caviar are sent for runoff for 15 minutes and crushed on a spinning top with a diameter of the holes of the lattice of 2-3 mm. The crushed raw materials are sent for homogenization.
Nutritional supplements are prepared as follows. Peel the carrots, wash them and send them to cook for 40-60 minutes. Boiled carrots are crushed into pieces no more than 0.5 cm.
The crushed herring fillet in the amount of 36% and the caviar in the amount of 44% are mixed, successively add butter in the amount of 12% and food additives: carrots 8%. The total duration of the process is 5-7 minutes. Ready fish paste is sent to the packaging.
The product obtained using the invention has a juicy, delicate, spreading texture, pleasant, harmonious caviar taste and smell with a hint of carrots. The color of the finished product is brown-orange.
The finished product contains protein 22.21%, lipids 22.04%, carbohydrates 0.33%, water 55.01%, minerals 1.4%, energy value 280.71 kcal. The biological value of the product is 77.9%.
In the study of the safety of fish pastes prepared using the invention, data were obtained on organoleptic, physico-chemical, microbiological indicators, the content of toxic elements, pesticides, polychlorinated biphenyls and radionuclides.
According to organoleptic and physico-chemical indicators, fish pastes must meet the requirements specified in table 2.
Figure 00000009
Microbiological quality indicators of pastes are presented in the table. 3.
Figure 00000010
The determination of the content of toxic elements, nitrosamines, radionuclides, polychlorinated biphenyls (table 4) was carried out in accordance with the requirements of the Unified Sanitary and Epidemiological and Hygienic Requirements for Products Subject to Sanitary and Epidemiological Surveillance (Control).
Figure 00000011
Thus, the proposed method for the preparation of fish paste allows you to get a high-quality product with high nutritional and biological value and hygienic safety. The presence in its composition of caviar and food additives of plant origin enriches the product with macro- and microelements, organic acids, vitamins, which gives the product the corresponding functional properties: restorative, antioxidant, adaptogenic, etc. The production range of fish pastes is expanded.

Claims (4)

1. A method of obtaining fish paste, including the preparation of fish raw materials and pigmented flavors, grinding the components, mixing and fine grinding to obtain a homogeneous homogeneous structure, packaging, characterized in that fish fillet and salted herring caviar are used as fish raw materials; in the following ratio of components, wt. %:
Salted herring fillet 35-40 Salted herring caviar 40-45 Butter 10-15 Flavoring additives 5-15
2. The method according to p. 1, characterized in that they use slightly salted ripened Pacific herring with a salt content of 4.0-6.0%, buffering 100-120 ° and with a mass fraction of fat of at least 12%.
3. The method according to p. 1, characterized in that the flavoring additives use cheese, garlic, citric acid, pigmented vegetables: kelp, beets, carrots, Brussels sprouts, which color the fish paste, which are used separately or in combination.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2726578C1 (en) * 2020-01-10 2020-07-14 Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет" ФГБОУ ВО "АГТУ" Method for production of combined fish mince

Citations (3)

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Publication number Priority date Publication date Assignee Title
RU2180483C2 (en) * 1999-07-08 2002-03-20 Общество с ограниченной ответственностью "ЛСЛ" Fish paste production method
RU2475150C1 (en) * 2011-07-20 2013-02-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Fish paste preparation method
RU2537502C1 (en) * 2013-07-08 2015-01-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Fish paste preparation method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2180483C2 (en) * 1999-07-08 2002-03-20 Общество с ограниченной ответственностью "ЛСЛ" Fish paste production method
RU2475150C1 (en) * 2011-07-20 2013-02-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Fish paste preparation method
RU2537502C1 (en) * 2013-07-08 2015-01-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Fish paste preparation method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2726578C1 (en) * 2020-01-10 2020-07-14 Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет" ФГБОУ ВО "АГТУ" Method for production of combined fish mince

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