SU1489681A1 - Method of producing preserves from smoked fish - Google Patents

Description

The invention relates to the fishing industry and can be used

The invention relates to the fishing industry and can be used in the preparation of canned smoked fish.

The purpose of the invention is to improve the appearance and taste of the finished product, as well as the intensification of the process.

The method of preparation of canned smoked fish as follows.

Untreated fish is washed, dried for 30 minutes, then smoked with an air-smoke mixture for 2-4 hours at 20-40 ° C. The fish thus treated acquires the smell and taste of smoked meat, and its surface is painted in gold! Colour. Next (the fish goes to the cutting and washing,: During the washing, butchered

2

It is called when cooking canned smoked fish. The purpose of the invention to improve the appearance and taste of the finished product, as well as the intensification of the process. The advantages of the method are achieved by making the whole fish smoked in a cold way, followed by cutting the smoked semi-finished product into a carcass. The method of preparation of canned food is that the fish is dried, separated, then washed and smoked at 2040 ° C for 2-4 hours, packaged in cans, blanched, salted with dry salt, poured with oil, sealed and sterilized.

fish are washed away from the surface protein raids and smudges. Then carry out the mechanical packing of fish. The fish laid in banks is blanched for 15-25 minutes at 95-98 ° C. After blanching, they add dry salt to the jars, pour in the oil, seal and sterilize.

Smoking undressed fish in the production of canned food allows you to achieve the necessary smell. taste and color of smoked meat while maintaining the structural and mechanical properties of raw materials necessary for the mechanical packing of fish. The ultimate shear strength of muscle tissue remains in the range of 11800-9350 Pa. It also avoids the dark brown color of the ends of the head pieces, packaged in cans of machine mode and „„ 1489681

3

1489681

four

by itself, and to avoid losses in smoked ready-to-cook foods up to 2% protein and up to 3% fat,

Example 1 (prototype). Scratched scab, salted to a salt content of 1.5%, smoked with an air-smoke mixture for 3 hours at 35 ° C. Then immerse the fish in a water bath for 15 minutes at 52 ° C. Portions of fish mechanically cut in accordance with the height of the banks and packaged in banks. The fish laid in banks is blanched for 20 minutes at 95 ° C. After blanching, oil is poured into the jars, then they are sealed and sterilized. Before packing, the consistency of the meat is dense, closer to the weakened. The ultimate shear stress is in the range of 63005600 Pa. The fish has a pleasant smoked smell and golden color. The moisture holding capacity of meat is 20.8-28.7%. Meat contains 73.4% moisture, 21.3% protein, and 1.8% fat. The output of standard mass cans after machine portioning is 80.4%. On the cut of servings of fish there are dark brown inclusions of the ends of the per head pieces. The total bacterial contamination before sterilization is 7.1 x 10 ³ microorganisms per gram of product.

Example 2. The fish are washed, loaded into the smoke chamber. Drying and smoking is carried out in the same way as in example 1. After smoking, the fish is cut, washed with cold water, portioned, blanched, salted with dry salting. All further operations are carried out as in example 1.

Before packing, the consistency of meat is dense, closer to elastic. Ultimate shear stress remains

5 within 11800-9350 Pa. The fish has a pleasant smoked smell and golden color. The moisture holding capacity of meat will be 30.1-38.3%.

Meat contains 71.6% moisture, 22.4%

10 protein, 3.8% fat. The output of standard mass cans after machine portioning is 80.6%. A cut of fish pieces laid in a can in a jar. Smooth, light, uniform in color. The total infection rate before sterilization is 4.7x10 ³ microorganisms per gram of product.

Thus, the proposed method of cooking canned food ensures high quality of the finished product and all pieces of fish have a uniform golden color.

25

Claims (1)

Claim The method of preparation of canned smoked fish, mostly mackerel, by drying, smoking 30 at 20–40 ° C for 2–4 h, cutting, salting, packing smoked semi-finished product into cans, blanching, pouring with oil, capping and sterilization, distinguishing 35 with the fact that, in order to improve the appearance and taste of finished products, as well as the intensification of the process, the cutting of fish carried out after smoking, followed by washing 40 her, and the ambassador fish is carried out after blanching by adding dry salt to the jar of fish.