RU92009785A - COMBINED FISH PRODUCT FROM LIVER AND COLOR CAVIAR AND METHOD FOR ITS RECEIVING - Google Patents

COMBINED FISH PRODUCT FROM LIVER AND COLOR CAVIAR AND METHOD FOR ITS RECEIVING

Info

Publication number
RU92009785A
RU92009785A RU92009785/13A RU92009785A RU92009785A RU 92009785 A RU92009785 A RU 92009785A RU 92009785/13 A RU92009785/13 A RU 92009785/13A RU 92009785 A RU92009785 A RU 92009785A RU 92009785 A RU92009785 A RU 92009785A
Authority
RU
Russia
Prior art keywords
liver
pollock
roe
fish product
caviar
Prior art date
Application number
RU92009785/13A
Other languages
Russian (ru)
Other versions
RU2090101C1 (en
Inventor
В.Н. Нехаенко
Original Assignee
Находкинская база активного морского рыболовства
Filing date
Publication date
Application filed by Находкинская база активного морского рыболовства filed Critical Находкинская база активного морского рыболовства
Priority to RU9292009785A priority Critical patent/RU2090101C1/en
Priority claimed from RU9292009785A external-priority patent/RU2090101C1/en
Publication of RU92009785A publication Critical patent/RU92009785A/en
Application granted granted Critical
Publication of RU2090101C1 publication Critical patent/RU2090101C1/en

Links

Claims (1)

Предлагаемый продукт относится к технологии получения пищевой рыбной продукции, в частности к способу приготовления стерилизованных консервов из печени и икры минтая, и может быть использовано в пищевой промышленности. Цель изобретения - повышение потребительских свойств за счет стабильности товарного вида рыбного продукта. Комбинированный рыбный продукт из печени и икры минтая включает печень и икру минтая натуральные, лавровый лист, соль и перец. Кроме того, комбинированный рыбный продукт содержит печень и икру минтая натуральные при следующем соотношении компонентов, мас.%: печень минтая 40 - 42; икра минтая 56 - 58; соль поваренная 1,5; лавровый лист 0,1; перец черный 0,05; перец душистый 0,05; вода остальное. Способ получения комбинированного рыбного продукта включает предварительную подготовку рыбного сырья и вспомогательных материалов, промывание, фасование, закатывание и стерилизацию. В качестве исходного сырья печень и икру минтая берут в соотношении 40 - 42% печени минтая и 56 - 58% икры минтая, при этом в качестве исходного сырья используют недозрелую икру минтая.The proposed product relates to the technology of obtaining food fish products, in particular to the method of preparation of sterilized canned food from the liver and pollock roe, and can be used in the food industry. The purpose of the invention is to increase consumer properties due to the stability of the presentation of the fish product. The combined fish product from liver and pollock roe includes natural liver and pollock roe, bay leaf, salt and pepper. In addition, the combined fish product contains natural liver and caviar of pollock in the following ratio of components, wt.%: Liver of pollock 40 - 42; pollock roe 56 - 58; table salt 1,5; bay leaf 0,1; black pepper 0.05; allspice 0.05; water the rest. The method of obtaining a combined fish product includes the preliminary preparation of fish raw materials and auxiliary materials, washing, packing, rolling and sterilization. Liver and pollock roe are taken as starting material in a ratio of 40 - 42% of pollock liver and 56 - 58% of pollock roe, while immature pollock roe is used as raw material.
RU9292009785A 1992-12-07 1992-12-07 Canned fish from alaska pollack liver and roe RU2090101C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU9292009785A RU2090101C1 (en) 1992-12-07 1992-12-07 Canned fish from alaska pollack liver and roe

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU9292009785A RU2090101C1 (en) 1992-12-07 1992-12-07 Canned fish from alaska pollack liver and roe

Publications (2)

Publication Number Publication Date
RU92009785A true RU92009785A (en) 1995-02-10
RU2090101C1 RU2090101C1 (en) 1997-09-20

Family

ID=20133086

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9292009785A RU2090101C1 (en) 1992-12-07 1992-12-07 Canned fish from alaska pollack liver and roe

Country Status (1)

Country Link
RU (1) RU2090101C1 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2453186C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried smelt in tomato sauce"
RU2453158C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried roach in tomato sauce"
RU2453172C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried bream in tomato sauce"
RU2453184C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried smelt in tomato sauce"
RU2453178C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried sheatfish in tomato sauce"
RU2453168C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried sander in tomato sauce"
RU2453177C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried sheatfish in tomato sauce"
RU2453190C1 (en) * 2011-07-20 2012-06-20 Олег Иванович Квасенков Method for production of preserves "fried starry sturgeon in tomato sauce"
RU2454091C1 (en) * 2011-07-26 2012-06-27 Олег Иванович Квасенков Method for production of preserves "fried vendace in tomato sauce"
RU2454089C1 (en) * 2011-07-26 2012-06-27 Олег Иванович Квасенков Method for production of preserves "fried eelpout in tomato sauce"
RU2454092C1 (en) * 2011-07-26 2012-06-27 Олег Иванович Квасенков Method for production of preserves "fried rock trout in tomato sauce"
RU2514178C1 (en) * 2013-01-24 2014-04-27 Олег Иванович Квасенков Method for production of preserves "cod liver in vegetable sauce"

Similar Documents

Publication Publication Date Title
RU92009785A (en) COMBINED FISH PRODUCT FROM LIVER AND COLOR CAVIAR AND METHOD FOR ITS RECEIVING
RU2090101C1 (en) Canned fish from alaska pollack liver and roe
US3529975A (en) Process for preparing dry flavoring material from mollusks
KR20010025727A (en) A method for manufacturing pollack roe kimchi
CZ77295A3 (en) Final foodstuff article
KR20190069065A (en) Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block
KR970068899A (en) Natural liquid seasoning and its preparation
CN1408256A (en) Multiple flavour Chinese toon sauce
JPH0576340A (en) Alcoholic drink containing tidbit and its preparation
JPH07213225A (en) Material for instant preparation of natural food 'kimchi'
JPS57194774A (en) Storing method of food
KR970058579A (en) Manufacturing method of seaweed kimchi
Kim et al. Utilization of the protein hydrolysates of skipjack tuna viscera
JPS62208255A (en) Production of minced horsemeat
JPH01153037A (en) Production of horseradish pickled in soy sauce
JPH0363343B2 (en)
RU2165164C2 (en) Food additive for obtaining food product in jelly, in particular, meat product
JPH04148660A (en) Stock essence
JPS6083531A (en) Preparation of pickle
CN1086679A (en) A kind of plant delicacy soft can and preparation method thereof
KR950030859A (en) Pickle papaya and its manufacturing method
JPS5661975A (en) Boiled fish paste containing chicken
JPS6248334A (en) Production of pickled plum having low salt content
KR20010073434A (en) Method of separation for materials of circulation packing Kimchi
JPS6420073A (en) Firefly squid pickled in guinea pepper