Method of molded fish product manufacture

FIELD: food industry.

SUBSTANCE: method involves preparation of fish mince, preparation of auxiliary materials and spices, composing and cutting the mixture, injection of the ready mince into a casing, settling with further boiling, smoking and cooling. Mince preparation involves separation of salmon back part. Additional auxiliary materials and ingredients used are multifunctional mixtures, a flavouring agent and a flavouring mixture. After cooling the ready product is applied with starting culture of microorganisms by spraying with subsequent fermentation for not longer than 4 hours. All the components are used at the specified components ratio.

EFFECT: invention ensures production of molded products from secondary fish resources formed after salmon fishes filleting.

3 cl, 2 tbl, 2 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

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