Method of preserving salmon roe

 

(57) Abstract:

The invention relates to the fishing industry and can be used for processing salmon ROE. Method of preserving salmon ROE includes the Ambassador broken eggs, mixed with vegetable oil and glycerin, closing in banks, maintaining and pasteurization. Pasteurization is carried out by gradually heating cans of caviar to the temperature 57-58°C and heating at this temperature for 90-95 min, followed by curing to a temperature of 20-26°C. in Addition, banks with caviar stand before pasteurization at a temperature of minus 2 to minus 5°C for 30-120 days. The invention will stabilize the color of the eggs, to suppress the activity autolitic processes occurring in the eggs during storage, and to increase the shelf life of eggs with high taste and organoleptic properties, reduce energy costs and the cost of the product. 1 C.p. f-crystals.

The invention relates to the fishing industry, namely the processing salmon ROE.

There is a method of canning salmon ROE, including the Ambassador, laying eggs in banks, pasteurization at a temperature of 68-70°With capabilities for processing fish, volume 2. M: Food industry, S. 164-166).

There is a method of canning salmon ROE, including the Ambassador, laying eggs in banks, pasteurization at 60-75°C With three warming over from 0.30 to 3 h (see I. I. Lapshin. The effect of pasteurization on lengthening the shelf life of chum salmon caviar. The dissertation. Moscow Institute of national economy named after. G. C. Plekhanov. M., 1953).

The closest analogue is a way of preserving salmon ROE, including the Ambassador broken eggs, mixed with vegetable oil and glycerin, closing in banks, keeping at a temperature of minus 4°C to minus 6°C for 100-130 days and pasteurization at a temperature of 80-82°C (see RF patent 1490732, 1986, And 23 L 1/328).

This method allows to obtain a product with the required microbiological characteristics. However, it turns out more viscous caviar color is more dark, weakened shell of the grain.

The technical objective of the claimed invention is to stabilize the color of eggs, reduced activity autolitic processes occurring in the eggs during storage, and thereby increase the shelf life of eggs with high taste and organoleptic properties, reducing Energeticheskiy salmon ROE includes the Ambassador broken eggs, mix with vegetable oil and glycerin, closing in banks, maintaining and pasteurization, while pasteurization is carried out by gradually heating the ambient agent and cans of caviar to a temperature of 57-58°C and heating at this temperature for 90-95 min, followed by keeping up the temperature of the ambient agent 20-26°C.

In addition, banks with caviar stand before pasteurization at a temperature of minus 2 to minus 5°C for 30-120 days.

Method of preserving salmon ROE allows use of antiseptics-preservatives to produce ready caviar products with a shelf life of 10 months. at a temperature of minus 2 to minus 4°C.

To streamline the process of canning salmon ROE, it was found that pasteurized eggs should be carried out at a temperature of 57-58°C ambient agent (water) and heat at this temperature for 90-95 min Temperature and time regimes (57-58°C, 90-95 min) contribute primarily to stabilize the color of caviar, that is the color of eggs depends on temperature and time regimes of pasteurization. After pasteurization indicator color salmon ROE increases (ROE SwetsWise 60°C (65°C) indicator color is reduced, which corresponds to the darkening of the caviar. In the inventive mode (57-58°C, 90-95 min) is the stabilization of color of the eggs that meet the regulations and Standards - caviar has a color characteristic of this type”. It should be noted that, for example, sturgeon caviar is dark regardless of the sterilization. In addition, in the known methods pasteurization is carried out by laying cans of caviar in the already heated the agent (water) to a temperature of 68-70°C, meaning it was a sharp rise of temperature. In the proposed method jars of eggs laid in the water with the ambient temperature, the difference in temperatures agent and cans are virtually non-existent. Then the water together with the banks gradually, for example, within 15-20 min, heated to a temperature of 57-58°C, followed by heating at this temperature for 90-95 minutes This mode us was installed as favorable to obtain a finished product with desired characteristics. However, the selected mode suppresses the activity of proteolytic enzymes, causes the death of vegetative organisms and significantly reduces the activity autolitic processes occurring in the eggs during storage. After pasteurization, the banks who Chania processes in the structure of eggs (save the color, the structure of the shell, and so on) To get the caviar product with the desired properties and organoleptic characteristics that meet the requirements of normative documents, the ambient agent below 57°C is insufficient, the process of pasteurization in this case will require an increase in the duration of heating. The increase in time over 95 min is not economically justified, and the increase in temperatures above 58°C when the specified time interval (90-95 min) will increase the viscosity of caviar, dark, weakening of the shell of the grain. In addition, methods and modes of way do not cause splitting in the caviar protein and fat, the pH value of caviar remains unchanged. The probability of detection of vegetative microorganisms - no more than 1×10 CFU in 1 g of the product. Keeping cans of caviar before pasteurization is necessary for the maturation of eggs, with the declared modes (temperature minus 2 to minus 5°C for 30-120 days) affect taste. Shelf life of eggs produced by the proposed method is 10 months.

The method is as follows. Method of preserving salmon ROE includes the Ambassador punched caviar to the salt content in the final product of 4-6%. After separation of stateliest vegetable oil and glycerine, when this oil is pre-heated to 160°C., and then cooled to air temperature. Before making oil mixed with glycerin. Eggs mix thoroughly to evenly distribute the oil with glycerin throughout the mass. The eggs are placed in a hermetically closed banks, pre-processed, and then the cans are sealed and incubated. Pasteurization is carried out by gradually heating the ambient agent and cans of caviar to a temperature of 57-58°C and heating at this temperature for 90-95 min, followed by keeping up the temperature of the ambient agent 20-26°C. Eggs stored at a temperature of from 0 to minus 2°C. the Curing jars of caviar before pasteurization can be performed at a temperature from minus 2 to minus 5°C for 30-120 days.

Example 1. The eggs of sockeye salmon after punching sent to the Ambassador. Ambassador caviar spend baths in boiled and settled the brine density of 1.2 g/cm3when the ratio of brine and caviar 3:1. The duration of the Ambassador 10 minutes until the salt content in the final product 4%. After separation of the residue brine caviar spread on a sorting table portions weighing not more than 20 kg and add to it the required amount of vegetable oil and glycerin, when eshivot with glycerol. Eggs mix thoroughly to evenly distribute the oil with glycerin throughout the mass. The eggs are placed in a hermetically closed banks, pre-processed, and then the cans are sealed and incubated. Pasteurization is carried out by gradually heating the ambient agent and cans of caviar to a temperature of 57°C and heating at this temperature for 93 minutes, followed by keeping up the temperature of the ambient agent 20°C. Eggs stored at a temperature of 0°C.

Example 2. The eggs of pink after punching sent to the Ambassador. Ambassador caviar spend baths in boiled and settled the brine density of 1.2 g/cm3when the ratio of brine and caviar 3:1. The duration of the Ambassador 10 minutes until the salt content in the final product 5%. After separation of the residue brine caviar spread on a sorting table portions weighing not more than 20 kg and add to it the required amount of vegetable oil and glycerin, while the oil is pre-heated to 160°C., and then cooled to air temperature. Before making oil mixed with glycerin. Eggs mix thoroughly to evenly distribute the oil with glycerin throughout the mass. The eggs are placed in a hermetically closed banks, p is th heating of the ambient agent and cans of caviar to a temperature of 58°C and heating at this temperature for 90 min, followed by keeping up the temperature of the ambient agent 25°C. Eggs stored at a temperature of minus 2°C.

Example 3. Chum salmon caviar after punching sent to the Ambassador. Ambassador caviar spend baths in boiled and settled the brine density of 1.2 g/cm3when the ratio of brine and caviar 3:1. The duration of the Ambassador 10 minutes until the salt content in the final product 5%. After separation of the residue brine caviar spread on a sorting table portions weighing not more than 20 kg and add to it the required amount of vegetable oil and glycerin, while the oil is pre-heated to 160°C., and then cooled to air temperature. Before making oil mixed with glycerin. Eggs mix thoroughly to evenly distribute the oil with glycerin throughout the mass. The eggs are placed in a hermetically closed banks, pre-processed, and then the cans are sealed and incubated. Keeping cans of caviar before pasteurization can be carried out at a temperature of minus 5°C for 30 days Pasteurization is carried out by gradually heating the ambient agent and cans of caviar to a temperature of 58°C and heating at this temperature for 90 min, followed by keeping up the temperature of the ambient agent 26°C. Eggs stored at a temperature min is pachena and settled the brine, density of 1.2 g/cm3when the ratio of brine and caviar 3:1. The duration of the Ambassador 10 minutes until the salt content in the final product 5%. After separation of the residue brine caviar spread on a sorting table portions weighing not more than 20 kg and add to it the required amount of vegetable oil and glycerin, while the oil is pre-heated to 160°C., and then cooled to air temperature. Before making oil mixed with glycerin. Eggs mix thoroughly to evenly distribute the oil with glycerin throughout the mass. The eggs are placed in a hermetically closed banks, pre-processed, and then the cans are sealed and incubated. Keeping cans of caviar before pasteurization can be performed at a temperature of minus 4°C for 100 days. Pasteurization is carried out by gradually heating the ambient agent and cans of caviar to a temperature of 58°C and heating at this temperature for 93 minutes, followed by keeping up the temperature of the ambient agent 25°C. Eggs stored at a temperature of minus 2°C.

1. Method of preserving salmon ROE, including the Ambassador broken eggs, mixed with vegetable oil and glycerin, closing in banks, as well the Oh temperatures of 57-58°C and heating at this temperature for 90-95 min, followed by curing to a temperature of 20-26°C.

2. The method according to p. 1, characterized in that banks with caviar stand before pasteurization at a temperature of minus 2 to minus 5°C for 30-120 days.



 

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