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METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND SEA FOODS
METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND SEA FOODS
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机译:从鱼类和海产品生产罐头食品的方法
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摘要
FIELD: food processing industry, in particular conserving of fish and sea foods.;SUBSTANCE: claimed method includes raw material preparation, handling, brining, packing into cans and addition of natural food-grade smoking flavoring or vegetable oil and natural food-grade smoking flavoring. Then cans are sealed, fed in autoclave for 5-40 min at temperature over 100°C and cooled under pressure of 0.2 MPa. Further canned goods are held during 14 days for aging, wherein after 7 days cans are overturned on 180°. Natural food-grade smoking flavoring is introduced in amount of 0.3-0.9 % based on mass of raw materials, and as raw materials fish or sea foods are used.;EFFECT: enhanced assortment of fish products; product with improved organoleptic characteristics, prolonged storage time and low content of polycyclic hydrocarbons; accelerated method for canned food production; decreased energy consumption.;3 ex
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机译:领域:食品加工业,尤其是鱼类和海鲜的保存;物质:要求保护的方法包括原料制备,处理,腌制,包装到罐中以及添加天然食品级熏制香料或植物油和天然食品级熏制调味。然后将罐密封,在超过100℃的温度下在高压釜中进料5-40分钟,并在0.2MPa的压力下冷却。另外的罐头食品会在14天之内保持陈放,其中7天后,罐头会翻转180度。引入的天然食品级烟熏调味剂的量占原料质量的0.3-0.9%,并使用鱼类或海鲜作为原料。具有改善的感官特性,延长的储存时间和低含量的多环烃的产品;罐头食品生产的加速方法;降低了能耗。; 3 ex
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