WO2006078192A2 - Granular caviar production method - Google Patents
Granular caviar production method Download PDFInfo
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- WO2006078192A2 WO2006078192A2 PCT/RU2005/000638 RU2005000638W WO2006078192A2 WO 2006078192 A2 WO2006078192 A2 WO 2006078192A2 RU 2005000638 W RU2005000638 W RU 2005000638W WO 2006078192 A2 WO2006078192 A2 WO 2006078192A2
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- dye
- water
- caviar
- washing
- fish
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- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000881711 Acipenser sturio Species 0.000 claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 235000019688 fish Nutrition 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000009938 salting Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 18
- 241000972773 Aulopiformes Species 0.000 claims description 11
- 238000010186 staining Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000003929 acidic solution Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 239000000576 food coloring agent Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims 2
- 239000000989 food dye Substances 0.000 abstract 3
- 239000000975 dye Substances 0.000 abstract 2
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 241001507086 salmonid fish Species 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000019515 salmon Nutrition 0.000 description 7
- 229910003460 diamond Inorganic materials 0.000 description 4
- 239000010432 diamond Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 3
- 235000002864 food coloring agent Nutrition 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 239000002960 lipid emulsion Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000272184 Falconiformes Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 244000218454 Bambusa tulda Species 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000277326 Oncorhynchus gorbuscha Species 0.000 description 1
- 241000277277 Oncorhynchus nerka Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000012213 gelatinous substance Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 230000001617 migratory effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
Definitions
- a method of preparing granular fish roe A method of preparing granular fish roe.
- the invention relates to the fishing industry, and in particular to methods for preparing granular fish roe.
- a known method of preparing simulated black granular caviar from food products by preparing the initial aqueous solution from the filler and gelatinous substance, heating the solution and filtering it, forming spherical grains by feeding the initial solution through calibrated holes into a container with vegetable oil heated in the upper part, vegetable oil, grain cooling, transportation and separation from the forming fluid.
- the beans are stained with a solution of tea and hexavalent iron trichloride, washing, salting and flavoring.
- a uniform rotational motion is previously reported to the forming liquid, and the feed solution is supplied to the forming liquid portionwise with one or more jets of 3-5 mm diameter.
- the grains are cooled, transported and separated from the forming liquid by simultaneously draining the resulting mixture by gravity into a vessel with cooled water, which is also informed of the rotational movement, followed by the removal of the emerging formation liquid through a drain valve located at the boundary level forming liquid-water, and the grains together with water is sent to a separating sieve (US Pat. RF Ns 2029479, Cl. A 23 L 1/328, experimental 27.02.95.)
- a separating sieve US Pat. RF Ns 2029479, Cl. A 23 L 1/328, experimental 27.02.95.
- an additional component a protein-fat emulsion, is introduced into the caviar composition, which complicates the technology for obtaining caviar and affects the taste and texture, and also increases the cost of the product.
- the technical result consists in obtaining a food product as close as possible in taste and organoleptic properties to natural sturgeon caviar, able to maintain its taste and organoleptic qualities with longer shelf life, while reducing the cost of the product and improving and simplifying the technology for producing the product.
- the technical result is achieved by the fact that in the method of preparing granular fish caviar, by introducing salt and staining, according to the invention, salmon fish roasts of the early stages of puberty are used, the staining is carried out in three stages to obtain a color similar to the color of sturgeon fish, piercing is carried out with the introduction of food coloring in an amount of 40-50% of the total weight of the food coloring, washed with an acidic solution of pH 2-7 and carry out the ambassador with the introduction dye in the amount of 25-30% of the total weight of the dye for 8-20 minutes, washed with water and add the rest of the dye, washed with water and remove moisture under vacuum at a pressure of (600-50 mm Hg) 79.8-6.7 kPa at continuous movement of caviar.
- the life cycle of salmon fish of marine origin differs from freshwater fish species. In freshwater fish species, caviar ripens in portions and spawning occurs in parts. In salmon fish, the so-called migratory species, eggs begin to develop long before spawning and accelerate the development of eggs at a stage close to the freshwater stage of spawning migration. As a result of this, it is possible to obtain salmon eggs of various sizes, similar in size and texture to eggs of sturgeon fish species. With the development of salmon farming in cages, it becomes possible to have salmon caviar at various stages of development throughout the year.
- a vacuum is obtained by gradually reducing the pressure in the apparatus and when the moisture indicator reaches the water content corresponding to the water content in the sturgeon caviar, the process is stopped. Smooth pressure reduction is necessary to preserve the caviar shells. With a sharp decrease in pressure, a breakdown in the egg shell can occur. In the manufacture of eggs 1-3 stages of maturity, it is necessary to bring the vacuum to 53.2 kPa, because a vacuum value below this value will violate the integrity of the eggs. If more mature caviar stages are used, then the vacuum may be lower than this value.
- Pink salmon hawks (Opkarrchysus gogbusha) 1-3 stages of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 40% of the total weight of the necessary dye. Washed with an acidic solution of citric acid pH 3. Produce the salting of caviar with 5% salt solution with the simultaneous introduction of 25% dye idacol brilliant blue. Reach the required concentration of salt in the caviar within 10 minutes. Washed with water and add the remainder. dye. It is washed with water and place the eggs in the device under vacuum at a pressure of 5.5 kPa (400 mm Hg). continuously move eggs and remove moisture -
- the sockeye salmon (Opkshorkskhipsus peka) 2 stages of puberty are selected.
- Salmon hawks of the 3rd stage of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 45% of the total weight of the necessary dye. Washed with an acidic solution of citric acid, pH 7. Produce salted caviar with a 15% salt solution with the simultaneous introduction of 25% dye idacol diamond blue. Reach the required salt concentration in the caviar within 8 minutes. Wash with water and add the rest of the dye. It is washed with water and put the eggs in the device under vacuum, with a pressure of 79.8 kPa, the eggs are continuously moved and moisture is removed.
- the caviar obtained in this way has a uniformly equivalent natural color for sturgeon fish species.
- Proposed staging staining and removing moisture under vacuum provides uniform staining for the entire storage period of the finished product.
- the resulting caviar has high organoleptic characteristics, preserves the biological, nutritional and energy value of protein and the natural properties of caviar as much as possible.
- sturgeon caviar mainly from the Caspian basin, is the main source of this product for the world market.
- sturgeon stocks in this area have significantly decreased.
- the world community is forced to impose restrictions on the use of this product.
- black-colored eggs of various fish species having sizes close to sturgeon began to be used.
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the fish industry, in particular, to a method for producing granular caviar by salting and dying, consisting in using roes of salmonid fishes at early stages of the breeding age thereof, in carrying out three-operation dying for obtaining a colour similar to that of sturgeon fishes, in chipping the roe and introducing food dye therein in a quantity of 40-50 % of the total weight of said food dye, in washing with an acid solution whose pH ranges from 2 to 7 and in salting and adding the food dye in a quantity of 25-30 % of the dye total weight for 8-20 minutes, in washing with water, in adding the remaining part of the dye, in washing with water and in demoisturing under vacuum at a pressure of 79.8-6.7 kPa by continuously moving the roe.
Description
Способ приготовления зернистой икры рыб. A method of preparing granular fish roe.
Изобретение относится к рыбной промышленности, а именно к способам приготовления зернистой икры рыб.The invention relates to the fishing industry, and in particular to methods for preparing granular fish roe.
Известен способ приготовления имитированной черной зернистой икры из пищевых продуктов путем подготовки исходного водного раствора из наполнителя и студнеобразующего вещества, подогрева раствора и его фильтрации, формирование шарообразных зерен путем подачи исходного раствора через калиброванные отверстия в емкость с подогретой в верхней части формирующей жидкостью - растительным маслом, охлаждения зерен, транспортировки и отделение их от формирующей жидкости. Далее происходит окраска зерен раствором чая и треххлористого шестиводного железа, отмывки, посола и вкусовой заправки. При этом формирующей жидкости предварительно сообщают равномерное вращательное движение, а подачу исходного раствора в формирующую жидкость осуществляют порционно одной или несколькими струями диаметром 3-5мм. Охлаждение зерен, транспортировку и отделение их от формирующей жидкости производят одновременно сливом полученной смеси самотеком в сосуд с охложденной водой, которой также сообщают вращательное движение, с последующим удалением всплывшей формирующей жидкости через находящийся на граничном уровне формирующая жидкость-вода сливной кран, а зерна вместе с водой отправляют на отделительное сито ( пат. РФ Ns 2029479, Кл.А 23 L 1/328, oпyбл.27.02.95.)
Наиболее близким к заявленному способу является способ приготовления зернистой икры рыб путем введения соли, окрашивания и обработки белково- жировой эмульсией. Окрашивание икры осуществляют в две стадии с интервалом с интервалом между ними не менее 0,5 час. На первой стадии 2/3 части красителя вврдят непосредственно в икру, а на второй стадии остальную часть красителя вносят совместно с белково-жировой эмульсией. Количество последней берут в количестве 5-10% к массе икры и посол проводят перед второй стадии окрашивания. В качестве икры используют икру осетровых пород рыб со слабой естественной окраской или икру малоценных пород pыб( пат РФ NQ 2126218, Кл. А 23 L 1/328, опубл. 1999.02.20)A known method of preparing simulated black granular caviar from food products by preparing the initial aqueous solution from the filler and gelatinous substance, heating the solution and filtering it, forming spherical grains by feeding the initial solution through calibrated holes into a container with vegetable oil heated in the upper part, vegetable oil, grain cooling, transportation and separation from the forming fluid. Next, the beans are stained with a solution of tea and hexavalent iron trichloride, washing, salting and flavoring. In this case, a uniform rotational motion is previously reported to the forming liquid, and the feed solution is supplied to the forming liquid portionwise with one or more jets of 3-5 mm diameter. The grains are cooled, transported and separated from the forming liquid by simultaneously draining the resulting mixture by gravity into a vessel with cooled water, which is also informed of the rotational movement, followed by the removal of the emerging formation liquid through a drain valve located at the boundary level forming liquid-water, and the grains together with water is sent to a separating sieve (US Pat. RF Ns 2029479, Cl. A 23 L 1/328, experimental 27.02.95.) Closest to the claimed method is a method for preparing granular fish caviar by introducing salt, staining and processing a protein-fat emulsion. Caviar staining is carried out in two stages with an interval with an interval between them of at least 0.5 hours. In the first stage, 2/3 of the dye is injected directly into the eggs, and in the second stage, the rest of the dye is introduced together with the protein-fat emulsion. The amount of the latter is taken in an amount of 5-10% by weight of the eggs and the ambassador is carried out before the second stage of staining. As caviar, caviar of sturgeon fish with a weak natural color or caviar of low-value fish species is used (Pat. RF NQ 2126218, Cl. A 23 L 1/328, publ. 1999.02.20)
В известном способе получения икры осуществляется введение в состав икры дополнительного компонента- белково-жировой эмульсии, что усложняет технологию получения икры и влияет на вкус и консистенцию, а также увеличивает себестоимость продукта.In the known method for producing caviar, an additional component, a protein-fat emulsion, is introduced into the caviar composition, which complicates the technology for obtaining caviar and affects the taste and texture, and also increases the cost of the product.
Технический результат состоит в получении пищевого продукта максимально приближенного по вкусовым и органолептическим свойствам к природной икре осетровых рыб, способного сохранять свои вкусовые и органолептические качества при более длительных сроках хранения, при снижении себестоимости продукта и усовершенствовании и упрощении технологии получения продукта.The technical result consists in obtaining a food product as close as possible in taste and organoleptic properties to natural sturgeon caviar, able to maintain its taste and organoleptic qualities with longer shelf life, while reducing the cost of the product and improving and simplifying the technology for producing the product.
Технический результат достигается тем, что в способе приготовления зернистой икры рыб, путем введения соли и окрашивания, согласно изобретению, используют ястыки лососевых пород рыб ранних стадий полового созревания, окрашивание осуществляют в три стадии для получения окраски сходной с окраской осетровых пород рыб, осуществляют пробивку ястыков с введением пищевого красителя в количестве 40-50% от общего веса пищевого красителя, промывают кислым раствором рН 2-7 и осуществляют посол с введением
красителя в количестве 25-30% от общего веса красителя в течение 8-20 минут, промывают водой и добавляют оставшуюся часть красителя, промывают водой и удаляют влагу под вакуумом при давлении (600-50 мм. рт. ст) 79.8- 6.7кПa при непрерывном перемещении икры.The technical result is achieved by the fact that in the method of preparing granular fish caviar, by introducing salt and staining, according to the invention, salmon fish roasts of the early stages of puberty are used, the staining is carried out in three stages to obtain a color similar to the color of sturgeon fish, piercing is carried out with the introduction of food coloring in an amount of 40-50% of the total weight of the food coloring, washed with an acidic solution of pH 2-7 and carry out the ambassador with the introduction dye in the amount of 25-30% of the total weight of the dye for 8-20 minutes, washed with water and add the rest of the dye, washed with water and remove moisture under vacuum at a pressure of (600-50 mm Hg) 79.8-6.7 kPa at continuous movement of caviar.
Целесообразно при этом посол осуществлять 5-25% раствором соли.It is advisable that the ambassador carry out a 5-25% salt solution.
При этом предпочтительно промывку кислым раствором осуществлять при 10-15 С, промывку водой после посола и окрашивания осуществлять при температуре 10-15C и последнюю промывку водой при температуре 0-2 С. Для того, чтобы получить кислую среду с рН 7-2 может быть использована любая кислота, которая является безвредной для человека и которая не повредит оболочку икринок.In this case, it is preferable to wash with an acid solution at 10-15 ° C., wash with water after salting and dyeing at a temperature of 10-15 ° C. and last wash with water at a temperature of 0-2 ° C. In order to obtain an acidic medium with a pH of 7-2, any acid that is harmless to humans and which does not damage the shell of the eggs is used.
Жизненный цикл лососевых рыб морского происхождения, отличается от пресноводных пород рыб. У пресноводных пород рыб икра созревает порционно и икрометание происходит по частям. У лососевых рыб, так называемых проходных видов, икра начинает свое развитие задолго до нереста и ускорении развитие икринки происходит на этапе близком к пресноводному этапу нерестовой миграции. Вследствие этого имеется возможность получать лососевые икринки различного размера, близкие по размеру и текстуре к икринкам осетровых пород рыб. С развитием выращивания лососей в садках появляется возможность иметь лососевую икру на различных стадиях развития в течение всего года.The life cycle of salmon fish of marine origin differs from freshwater fish species. In freshwater fish species, caviar ripens in portions and spawning occurs in parts. In salmon fish, the so-called migratory species, eggs begin to develop long before spawning and accelerate the development of eggs at a stage close to the freshwater stage of spawning migration. As a result of this, it is possible to obtain salmon eggs of various sizes, similar in size and texture to eggs of sturgeon fish species. With the development of salmon farming in cages, it becomes possible to have salmon caviar at various stages of development throughout the year.
В качестве веществ, которые могут быть использованы для окрашивания, используются идакол бриллиантовый синий и идакол: ПОНСО 4R. Согласно биохимическому составу икра осетровых пород рыб и икра лососевых пород рыб очень близки друг к другу, однако количество воды в готовой икре лососевых и осетровых пород рыб различны, консистенция икры осетровых пород
более вязкая , количество воды в ней меньше, чем в икре лососевых пород рыб, поэтому обезвоживание походит под вакуумом при комнатной температуре до содержания воды в икре доAs substances that can be used for staining, diamond blue idacol and idacol are used: PONSO 4R. According to the biochemical composition of sturgeon caviar and salmon caviar are very close to each other, however, the amount of water in the finished salmon and sturgeon caviar is different, the consistency of sturgeon caviar more viscous, the amount of water in it is less than in the salmon caviar, therefore dehydration resembles under vacuum at room temperature until the water content in the caviar reaches
Вакуум получают постепенным снижением давления в аппарате и когда показатель влаги достигает показателя содержания воды, соответствующее содержанию воды в икре осетровых пород, процесс прекращают. Плавное снижение давления необходимо для сохранения оболочек икры. При резком снижении давления может происходить пробой в оболочке икринок. При изготовлении икры 1-3 стадии зрелости необходимо доводить вакуум до 53,2 кПа, ибо значение вакуума ниже этого значения приведет к нарушению целостности икринок. Если используются более зрелые стадии икры, то вакуум может быть ниже этого значения.A vacuum is obtained by gradually reducing the pressure in the apparatus and when the moisture indicator reaches the water content corresponding to the water content in the sturgeon caviar, the process is stopped. Smooth pressure reduction is necessary to preserve the caviar shells. With a sharp decrease in pressure, a breakdown in the egg shell can occur. In the manufacture of eggs 1-3 stages of maturity, it is necessary to bring the vacuum to 53.2 kPa, because a vacuum value below this value will violate the integrity of the eggs. If more mature caviar stages are used, then the vacuum may be lower than this value.
При обезвоживании икры ее необходимо все время перемещать в аппарате, чтобы верхний слой, с которого и происходит испарение, все время обновлялся, Промывку водой осуществляют на первой стадии при температуре 18-20 С, на второй стадии температуру опускают до 15 С и наконец последняя промывка осуществляется при температуре воды 0-2 С, при этом происходит закрепление окрашивания икры..When caviar is dehydrated, it is necessary to move it in the apparatus all the time, so that the top layer, from which evaporation occurs, is constantly renewed. Water washing is carried out in the first stage at a temperature of 18-20 ° C, in the second stage the temperature is lowered to 15 ° C and finally the last washing is carried out at a water temperature of 0-2 C, while the coloring of caviar is fixed.
Пример!Example!
Отбирают ястыки горбуши (Опkсhоrkсhiсus gогbushа) 1-3 стадии половой зрелости . Осуществляют пробивку ястыков и одновременно вводят пищевой краситель идакол бриллиантовый синий в количестве 40% от общего веса необходимого красителя. Промывают кислым раствором лимонной кислоты рН 3. Производят посол икры 5% раствором соли с одновременным введением 25% красителя идакол бриллиантовый синий. Достигают необходимой концентрации соли в икре в течение 10 минут. Промывают водой и добавляют оставшуюся часть
красителя. Промывают водой и помещаю икру в устройство под вакуум при давлении 5.5кПa (400мм. рт.ст.). непрерывно перемещают икру и удаляют влагу-Pink salmon hawks (Opkhorchysus gogbusha) 1-3 stages of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 40% of the total weight of the necessary dye. Washed with an acidic solution of citric acid pH 3. Produce the salting of caviar with 5% salt solution with the simultaneous introduction of 25% dye idacol brilliant blue. Reach the required concentration of salt in the caviar within 10 minutes. Washed with water and add the remainder. dye. It is washed with water and place the eggs in the device under vacuum at a pressure of 5.5 kPa (400 mm Hg). continuously move eggs and remove moisture -
Пpимep2.Example 2.
Отбирают ястыки нерки (Опkсhоrkсhiпсus пеrkа) 2 стадии половой зрелости . Осуществляют пробивку ястыков и одновременно вводят пищевой краситель идакол ПОНСО 4R в количестве 50% от общего веса необходимого красителя. Промывают кислым раствором лимонной кислоты рН 2. Производят посол икры 25% раствором соли с одновременным введением 30% красителя идакол ПОНСО 4R. Достигают необходимой концентрации соли в икре в течение 20 минут. Промывают водой и добавляют оставшуюся часть красителя. Промывают водой и помещаю икру в устройство под вакуум при давлении 6.7кПa непрерывно перемещают икру и удаляют влагу.The sockeye salmon (Opkshorkskhipsus peka) 2 stages of puberty are selected. Carry out the piercing of the fagots and at the same time introduce the food color idacol PONSO 4R in the amount of 50% of the total weight of the necessary dye. Washed with an acidic solution of citric acid, pH 2. Produce the salting of eggs with 25% salt solution with the simultaneous introduction of 30% dye Idacol PONSO 4R. Reach the required concentration of salt in the calf within 20 minutes. Wash with water and add the rest of the dye. It is washed with water and put the eggs in the device under vacuum at a pressure of 6.7 kPa, the eggs are continuously moved and moisture is removed.
ПримерЗ.Example Z.
Отбирают ястыки лосося 3 стадии половой зрелости . Осуществляют пробивку ястыков и одновременно вводят пищевой краситель идакол бриллиантовый синий в количестве 45% от общего веса необходимого красителя. Промывают кислым раствором лимонной кислоты рН 7. Производят посол икры 15% раствором соли с одновременным введением 25% красителя идакол бриллиантовый синий. Достигают необходимой концентрации соли в икре в течение 8 минут. Промывают водой и добавляют оставшуюся часть красителя. Промывают водой и помещаю икру в устройство под вакуум при дaвлeнии79.8кПa непрерывно перемещают икру и удаляют влагу.Salmon hawks of the 3rd stage of puberty are selected. They carry out the piercing of the fagots and at the same time introduce the food color idacol diamond blue in the amount of 45% of the total weight of the necessary dye. Washed with an acidic solution of citric acid, pH 7. Produce salted caviar with a 15% salt solution with the simultaneous introduction of 25% dye idacol diamond blue. Reach the required salt concentration in the caviar within 8 minutes. Wash with water and add the rest of the dye. It is washed with water and put the eggs in the device under vacuum, with a pressure of 79.8 kPa, the eggs are continuously moved and moisture is removed.
Полученная таким образом икра обладает равномерной равнозначной естественной окраске осетровых пород рыб. Предлагаемая стадийность
окрашивания и удаление влаги под вакуумом обеспечивает равномерное окрашивание на весь период хранения готового продукта.The caviar obtained in this way has a uniformly equivalent natural color for sturgeon fish species. Proposed staging staining and removing moisture under vacuum provides uniform staining for the entire storage period of the finished product.
Полученная икра обладает высокими органолептическими показателями, максимально сохраняет биологическую, пищевую и энергетическую ценность белка и природных свойств икры.The resulting caviar has high organoleptic characteristics, preserves the biological, nutritional and energy value of protein and the natural properties of caviar as much as possible.
Кроме того, икра осетровых пород рыб, преимущественно из бассейна Каспийского моря, является основным источником данного товара для мирового рынка, В последние годы из-за экологических и иных поблеем запасы осетровых в этом районе значительно сократились. Мировое сообщество вынуждено вводить ограничения на использование этого продукта. В качестве заменителя икры осетровых пород рыб стали использовать окрашенные в черный цвет икринки различных пород рыб, имеющих размеры близкие к осетровым.
In addition, sturgeon caviar, mainly from the Caspian basin, is the main source of this product for the world market. In recent years, due to environmental and other conditions, sturgeon stocks in this area have significantly decreased. The world community is forced to impose restrictions on the use of this product. As a substitute for caviar of sturgeon fish species, black-colored eggs of various fish species having sizes close to sturgeon began to be used.
Claims
1. Способ приготовления зернистой икры рыб путем введения соли и окрашивания , отличающийся тем, что используют ястыки лососевых пород рыб ранних стадий полового созревания, окрашивание осуществляют в три стадии для получения окраски сходной с окраской осетровых пород рыб, осуществляют пробивку ястыков с введением пищевого красителя в количестве 40-50% от общего веса пищевого красителя, промывают кислым раствором рН 2-7 и осуществляют посол с введением красителя в количестве 25-30% от общего веса красителя в течение 8-20 минут, промывают водой и добавляют оставшуюся часть красителя, промывают водой и удаляют влагу под вакуумом при давлении 79.8-6.7кПa при непрерывном перемещении икры.1. The method of preparation of granular fish caviar by introducing salt and staining, characterized in that salmon species of fish of early stages of puberty are used, the staining is carried out in three stages to obtain a color similar to the color of sturgeon species of fish, piercing of the stocks with the introduction of food coloring in the amount of 40-50% of the total weight of the food coloring, washed with an acid solution of pH 2-7 and carry out the ambassador with the introduction of the dye in an amount of 25-30% of the total weight of the dye for 8-20 minutes, washed with water and Adds the remainder of the dye, washed with water and moisture was removed under vacuum at 79.8-6.7kPa pressure while continuously moving eggs.
2. Способ приготовления зернистой икры рыб по п1. отличающийся тем, что посол осуществляют 5-25% раствором соли.2. The method of preparation of granular fish roe according to claim 1. characterized in that the ambassador carry out a 5-25% salt solution.
3. Способ приготовления зернистой икры рыб по п1.2 отличающийся тем, что промывку кислым раствором ют при осуществляют при температуре 10- 15 С, промывку водой после посола и окрашивания осуществляют при температуре 10-15C и последнюю промывку водой осуществляют при температуре 0-2 С. 3. The method of preparing granular fish roe according to Claim 1.2, wherein washing with an acidic solution is carried out at a temperature of 10-15 C, washing with water after salting and staining is carried out at a temperature of 10-15C, and the last washing with water is carried out at a temperature of 0-2 FROM.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2004136342/13A RU2287960C2 (en) | 2004-12-15 | 2004-12-15 | Method for producing of lipid and vitamin complex from fish spawn |
| RU2004136342 | 2004-12-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2006078192A2 true WO2006078192A2 (en) | 2006-07-27 |
| WO2006078192A3 WO2006078192A3 (en) | 2007-02-15 |
Family
ID=36692650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RU2005/000638 WO2006078192A2 (en) | 2004-12-15 | 2005-12-12 | Granular caviar production method |
Country Status (2)
| Country | Link |
|---|---|
| RU (1) | RU2287960C2 (en) |
| WO (1) | WO2006078192A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691644A (en) * | 2019-02-20 | 2019-04-30 | 大连盖世健康食品股份有限公司 | A kind of novel processing method of roe product and intelligent device |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2011132483A (en) * | 2011-08-02 | 2013-02-10 | Елена Александровна Моренко | BIOLOGICALLY ACTIVE PRODUCT FOR APPLICATION IN VETERINARY SCIENCE AND ANIMAL BREEDING, METHOD FOR ITS PRODUCTION AND METHODS FOR INCREASING SURVIVAL, GROWTH STIMULATION, IMMUNOSTIMULATION AND IMPROVEMENT OF GENERAL SECURITY. |
| RU2495598C1 (en) * | 2012-05-31 | 2013-10-20 | Федеральное государственное унитарное предприятие "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" (ФГУП "ВНИРО") | Method for production of dry protein-and-lipid concentrate of fish skeins connective tissue |
| RU2676312C1 (en) * | 2017-12-13 | 2018-12-27 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of obtaining protein-vitamin supplement from caviar juice |
| RU2733896C1 (en) * | 2019-09-09 | 2020-10-09 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Калининградский государственный технический университет" | Method for complex processing of eggs of aquatic organisms |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4702921A (en) * | 1984-07-11 | 1987-10-27 | Q.P. Corporation | Method for preparing fish-egg-like edible products |
| RU2002776C1 (en) * | 1992-07-02 | 1993-11-15 | Lanin Vladislav M | Dye-staff for food unpressed caviar |
| RU2029479C1 (en) * | 1990-05-29 | 1995-02-27 | Филипп Петрович Попов | Method and device for production of black caviar imitation from food products |
| RU2043739C1 (en) * | 1993-04-22 | 1995-09-20 | Ефим Семенович Вайнерман | Sturgeon caviar production method |
| RU2126218C1 (en) * | 1998-07-14 | 1999-02-20 | Копыленко Лилия Рафаэльевна | Granular fish caviar production method |
-
2004
- 2004-12-15 RU RU2004136342/13A patent/RU2287960C2/en not_active IP Right Cessation
-
2005
- 2005-12-12 WO PCT/RU2005/000638 patent/WO2006078192A2/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4702921A (en) * | 1984-07-11 | 1987-10-27 | Q.P. Corporation | Method for preparing fish-egg-like edible products |
| RU2029479C1 (en) * | 1990-05-29 | 1995-02-27 | Филипп Петрович Попов | Method and device for production of black caviar imitation from food products |
| RU2002776C1 (en) * | 1992-07-02 | 1993-11-15 | Lanin Vladislav M | Dye-staff for food unpressed caviar |
| RU2043739C1 (en) * | 1993-04-22 | 1995-09-20 | Ефим Семенович Вайнерман | Sturgeon caviar production method |
| RU2126218C1 (en) * | 1998-07-14 | 1999-02-20 | Копыленко Лилия Рафаэльевна | Granular fish caviar production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691644A (en) * | 2019-02-20 | 2019-04-30 | 大连盖世健康食品股份有限公司 | A kind of novel processing method of roe product and intelligent device |
| CN109691644B (en) * | 2019-02-20 | 2022-04-29 | 大连盖世健康食品股份有限公司 | Roe product processing method and intelligent device |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2004136342A (en) | 2006-06-20 |
| WO2006078192A3 (en) | 2007-02-15 |
| RU2287960C2 (en) | 2006-11-27 |
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