FIELD: food-processing industry, in particular, refrigeration procedures for prolonged keeping of vegetable, fish, meat products.
SUBSTANCE: method involves staged processing of fish, with consumption of liquid nitrogen being adjusted at each stage; at fish washing stage, adding into water liquid nitrogen in an amount of at least 20% by weight of product; at second stage, spraying product with liquid nitrogen used in an amount of 10% by weight of product; packing product in polymeric container, into which liquid nitrogen is additionally introduced in an amount of 2-3% by weight of product; pressurizing and freezing to temperature of -18 C for further storage.
EFFECT: prolonged shelf life of product and reduced consumption of liquid nitrogen.
4 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CURD FREEZING METHOD | 2010 |
|
RU2438337C1 |
| METHOD FOR PREPARATION OF RIPE STURGEON FISHES CAVIAR FOR STORAGE, TRANSPORTATION AND PROCESSING FOR FOOD PURPOSES | 2011 |
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| METHOD FOR FISH PRESERVATION ON PRODUCTION SHIPS (EMBODIMENTS) | 2020 |
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RU2742242C1 |
| METHOD FOR STOCKING, PROCESSING, STORAGE, PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS AND METHOD FOR STORAGE, TRANSPORTATION AND PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS | 1996 |
|
RU2072227C1 |
| METHOD OF FREEZING PRODUCTS | 1994 |
|
RU2122694C1 |
| METHOD OF PRODUCING FODDER FOR POND FISH | 2016 |
|
RU2621991C1 |
| METHOD FOR PRODUCTION OF BOILED-FROZEN CLAMS (PACIFIC MUSSEL) | 2008 |
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RU2394435C1 |
| METHOD FOR FREEZING HYDROBIONTS SPAWN | 2010 |
|
RU2440766C1 |
