METHOD FOR PRODUCTION OF PRESERVES FROM OVULATED STURGEON CAVIAR

FIELD: fish industry. ^ SUBSTANCE: caviar is treated with water and conserving agent solution. Then drippage, brining with conserving agent addition and pre-packing are carried out. In the first step caviar is treated with hot water for at most 30 sec. In the second step caviar is simultaneously coo...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	RACHEK EVGENIJ IVANOVICH, KALINICHENKO TAT'JANA PETROVNA, PAVEL' KONSTANTIN GENNAD'EVICH, JAKUSH EVGENIJ VALENTINOVICH, POZDNJAKOV SERGEJ EFIMOVICH, TIMCHISHINA GALINA NIKOLAEVNA, BOCHAROV LEV NIKOLAEVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: fish industry. ^ SUBSTANCE: caviar is treated with water and conserving agent solution. Then drippage, brining with conserving agent addition and pre-packing are carried out. In the first step caviar is treated with hot water for at most 30 sec. In the second step caviar is simultaneously cooled and treated with conserving agent solution at temperature of 3±1°C for 1.5-2.0 min. Abovementioned solution contains conserving agent in amount of 1/10 as reduced to standard concentration determined for caviar products (namely at most 1000 mg/kg). Residual conserving agent is added in brining step. As conserving agent sorbic acid and/or urotropine is used. Caviar is pre-packed into polymeric packing containers. ^ EFFECT: preserves from ovulated sturgeon caviar of improved quality. ^ 4 cl, 3 ex