FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to fish industry, in particular, to method for production of preserves from Pacific sardine (Ivasi). Method involves preparing fish for salting, mixing it with a salting mixture, filling into jars and pouring with salt solution, after which the jars are delivered for aging. Salting is performed using a composition containing water-soluble chitosan in amount of 0.3 % of the raw material weight and a potato or rice vegetable proteolysis inhibitor in amount of 1.2 % of the raw material weight. Composition is added in amount of 1.5 % of the weight of the raw material into jars after placing the fish or into a saline solution.
EFFECT: method provides antimicrobial, antioxidant stability and high quality of the end product at low salt content, preserves fish integrity, imparts functional properties and improves organoleptic properties over a long storage period.
1 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SALMON FISH MILTS PRESERVES PRODUCTION METHOD | 2014 |
|
RU2578477C2 |
| METHOD FOR PRODUCTION OF WEST PACIFIC SARDINES IN OIL | 2020 |
|
RU2745352C1 |
| METHOD OF PREPARING PROTEOLYSIS INHIBITOR AND A METHOD OF FISH FOODSTUFFS PREPARING | 1996 |
|
RU2103887C1 |
| METHOD FOR PRODUCING OF DELICACY PRESERVES FROM NON-DRESSED FISH | 2007 |
|
RU2320220C1 |
| METHOD OF SPECIALTY PRESERVES PRODUCTION | 2007 |
|
RU2330468C1 |
| METHOD OF PRODUCTION OF LIGHT-SALTED FISH PRODUCTS | 0 |
|
SU1745179A1 |
| SOFT-SALTED FISH PRODUCTION METHOD | 2008 |
|
RU2370042C1 |
| METHOD FOR PRODUCTION OF ENRICHED SALTED FISH PRODUCTS | 1992 |
|
RU2054875C1 |
| METHOD OF OBTAINING SALTED PRODUCT FROM GRENADIER AND PRESERVES FROM GRENADIER FISH | 2000 |
|
RU2192134C2 |
| METHOD FOR PRODUCTION OF PRESERVES IN FLAVOURED OIL | 2010 |
|
RU2453129C2 |
