WO2006078192A2 - Procede de production de caviar en grains - Google Patents

Procede de production de caviar en grains Download PDF

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Publication number
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
Authority
WO
WIPO (PCT)
Prior art keywords
dye
water
caviar
washing
fish
Prior art date
Application number
PCT/RU2005/000638
Other languages
English (en)
Russian (ru)
Other versions
WO2006078192A3 (fr
Inventor
Vyacheslav Vasilyevich Sova
Original Assignee
Vyacheslav Vasilyevich Sova
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vyacheslav Vasilyevich Sova filed Critical Vyacheslav Vasilyevich Sova
Publication of WO2006078192A2 publication Critical patent/WO2006078192A2/fr
Publication of WO2006078192A3 publication Critical patent/WO2006078192A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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.

Landscapes

  • 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

La présente invention relève de l'industrie du poisson, et se rapporte précisément à un procédé permettant de produire du caviar de poisson en grains par salage et par coloration. Le procédé selon l'invention consiste à utiliser des oeufs de saumon se trouvant à un âge d'élevage précoce, à procéder à leur coloration en trois étapes afin d'obtenir une teinte analogue à celle des oeufs d'esturgeon, à perforer les oeufs et à y introduire une dose de colorant alimentaire égale à 40-50 % du poids total du colorant alimentaire, à laver les oeufs à l'aide d'une solution acide de pH compris entre 2 et 7, à procéder à leur salage, à y introduire une dose de colorant égale à 25-30 % du poids total de colorant pendant 8-20 minutes, à les laver à l'eau, à ajouter la partie restante de colorant, à les laver à l'eau et à éliminer l'humidité sous vide à une pression de 79,8-6,7 kPa tout en remuant le caviar sans interruption.
PCT/RU2005/000638 2004-12-15 2005-12-12 Procede de production de caviar en grains WO2006078192A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2004136342 2004-12-15
RU2004136342/13A RU2287960C2 (ru) 2004-12-15 2004-12-15 Способ получения комплекса липидов и витаминов из икры рыб

Publications (2)

Publication Number Publication Date
WO2006078192A2 true WO2006078192A2 (fr) 2006-07-27
WO2006078192A3 WO2006078192A3 (fr) 2007-02-15

Family

ID=36692650

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2005/000638 WO2006078192A2 (fr) 2004-12-15 2005-12-12 Procede de production de caviar en grains

Country Status (2)

Country Link
RU (1) RU2287960C2 (fr)
WO (1) WO2006078192A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109691644A (zh) * 2019-02-20 2019-04-30 大连盖世健康食品股份有限公司 一种鱼子制品新型加工方法及智能化装置

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2011132483A (ru) * 2011-08-02 2013-02-10 Елена Александровна Моренко Биологически активный продукт для применения в ветеринарии и животноводстве, способ его получения и способы повышения выживаемости, стимуляции роста, иммуностимуляции и повышения общей неспецифической резистентности организма сельскохозяйственных животных
RU2495598C1 (ru) * 2012-05-31 2013-10-20 Федеральное государственное унитарное предприятие "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" (ФГУП "ВНИРО") Способ получения сухого белково-липидного концентрата из соединительной ткани ястыков рыб
RU2676312C1 (ru) * 2017-12-13 2018-12-27 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ получения белково-витаминной добавки из икорного джуса
RU2733896C1 (ru) * 2019-09-09 2020-10-09 Федеральное государственное бюджетное образовательное учреждение высшего образования "Калининградский государственный технический университет" Способ комплексной переработки икры гидробионтов

Citations (5)

* Cited by examiner, † Cited by third party
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 (ru) * 1992-07-02 1993-11-15 Lanin Vladislav M Краситель дл пищевой зернистой икры
RU2029479C1 (ru) * 1990-05-29 1995-02-27 Филипп Петрович Попов Способ приготовления имитированной черной зернистой икры из пищевых продуктов и устройство для его осуществления
RU2043739C1 (ru) * 1993-04-22 1995-09-20 Ефим Семенович Вайнерман Зернистая икра осетровых пород рыб и способ ее получения
RU2126218C1 (ru) * 1998-07-14 1999-02-20 Копыленко Лилия Рафаэльевна Способ приготовления зернистой икры рыб

Patent Citations (5)

* Cited by examiner, † Cited by third party
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 (ru) * 1990-05-29 1995-02-27 Филипп Петрович Попов Способ приготовления имитированной черной зернистой икры из пищевых продуктов и устройство для его осуществления
RU2002776C1 (ru) * 1992-07-02 1993-11-15 Lanin Vladislav M Краситель дл пищевой зернистой икры
RU2043739C1 (ru) * 1993-04-22 1995-09-20 Ефим Семенович Вайнерман Зернистая икра осетровых пород рыб и способ ее получения
RU2126218C1 (ru) * 1998-07-14 1999-02-20 Копыленко Лилия Рафаэльевна Способ приготовления зернистой икры рыб

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109691644A (zh) * 2019-02-20 2019-04-30 大连盖世健康食品股份有限公司 一种鱼子制品新型加工方法及智能化装置
CN109691644B (zh) * 2019-02-20 2022-04-29 大连盖世健康食品股份有限公司 一种鱼子制品加工方法及智能化装置

Also Published As

Publication number Publication date
RU2287960C2 (ru) 2006-11-27
WO2006078192A3 (fr) 2007-02-15
RU2004136342A (ru) 2006-06-20

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