METHOD OF PREPARING TINNED FOODS FROM COOKED-FROZEN MUSCULAR PART OF RAPANS Russian patent published in 2018 - IPC A23L17/50 

FIELD: food industry.

SUBSTANCE: method includes thawing raw material, aging in a 0.15–0.3 % aqueous solution of acidity stabiliser “MoRopH” in equal proportions, proportioning into 2–5 cm slices, with subsequent wet salting, at the ratio of raw materials to the solution 1:1.3. Salting is carried out using a solution containing table salt 4–9 %, complex food supplement “Sal-Intensor 5” 0.8–1.5 %, sugar 1.5–2.5 %, acidity stabiliser “MoRopH” 0.2–0.4 %, preservative 0.15–0.25 % and water up to 100 %. Salting is conducted at a temperature of 5–7 °C for 48 to 72 hours. At the end of salting, the slices are laid out on perforated trays to separate excess liquid, followed by treatment with 2–4 % saline solution containing 0.1–0.15 % of the MoRopH acidity stabiliser, by immersing them for 2–3 minutes, with further separation of excess liquid and packing in a consumer container with the addition of appropriate fillings.

EFFECT: method makes enables to obtain tinned foods with an extended shelf life and with a pungent flavour.

3 cl, 3 ex