CS260752B1 - A method of quick-painting fish - Google Patents

Abstract

The aim of the solution is to shorten the marinating process for fish while extending the warranty period, eliminating laborious manual work and reducing weight loss. The above purpose is achieved by using a quick marinating solution, which is applied to the fish for 10 to 90 minutes at a temperature of 10 to 20 °C, after which the fish are placed in consumer packaging and covered with brine. The shortened marinating time creates conditions for mechanization of the process while reducing investment and operating costs and reducing losses in nutritional value and weight, quick marinating produces a product suitable for direct consumption, as well as for storage.

Description

260752 3 4

The present invention relates to a method of rapid shading of fish and to the use of a quick shading solution with improved effects, the purpose of which is to shorten the marinating process of fish at the same time as extending the warranty period of the traditional products, eliminating the labor of handwork, reducing the loss of nutritional value and weight, reducing investment and operating costs.

Several methods for marinating sea fish are known, e.g. in marinated marrow NSR, according to two variants: 1) marinating in a vat with a marinating solution composition of 4-6 wt. % acetic acid, 8-10 wt. salt, the maraging solution ratio is 1: 1.5. 2] Wrapping in barrels with the composition of the dyeing solution 4 to 6% by weight. % acetic acid, 13 to 16 wt. salts, the ratio of the marinating solution to the fish is 1: 2.2. The maturation time of the semi-beams is 4 to 5 days according to the storage temperature. In the GDR, they say that when marinating in a vat, the solution has a concentration of 7% w / w. % acetic acid and 14 wt. cooking salt, the marinating process takes 6 to 7 days, for non-salted fish 4 to 5 days. The fish / solution ratio is 3: 2. % acetic acid and 8 wt. % salt at 10 ° C for 3 days, in the second stage a solution containing 2.5% by weight of 4.75% by weight. salt for 6 days. In CSSR, according to the applicable THN-material, the composition of the marinating solution is 7% w / w cubch salt, 48% w / w 10% acetic acid and 0.01 to 0.015% w / w. RA 1. The marinating process takes 5 to 7 days. For the above mentioned processes for marinated. the barrels, the fish are mixed by rotating them at least once every 24 hours. When marinating in a vat, the fish are mixed by hand using a wood stirrer 3 times per 24 hours during marinating.

The mentioned marinating methods give orphaneptically satisfactory and balanced products, but have many drawbacks:

In these methods of marinating, high weight losses of up to 16% arise, with fil-soldered fish losing weight of up to 28 percent. The weight loss is associated with a decrease in the nutritive value, as in the stated marinating times the sado solution leaches protein, minerals, and a solution of protein, minerals, and viramines; After use, the solutions are heavily polluted by sewage. The current mariners are thriving and, from that point of view, they are demanding manufacturing facilities, running costs, living work and are strenuous.

The present invention is solved by the present invention, which is based on the rapid staining of fish using a quick-marinating solution with improved efficacy consisting of acetic acid, cucumber salt, spice extract and drinking water, characterized in that 1000 liters of water The fast-drying solution contains 380 l of 10% acetic acid, 140 kg of cucchino salt and 2 l of spice extract 1.

SUMMARY OF THE INVENTION The object of the present invention is that the marinating of the fish is carried out with a bleaching solution for 10 to 90 minutes according to the size of the fish and the medium temperature, where the ratio of the fish and the quick-spot solution is 1.5: 1. The fish are removed from the high-speed solution, briefly sprayed with water, drained, and placed in consumer packages and poured into the consumer infusion. The fish marinated according to the invention and stored in consumer packages may be shipped to the consumer for 24 to 72 hours depending on the temperature of the marinating and the temperature of the finished product. Přikladl

Thawed, washed fish, eventually. fish noodles sort small to medium size, i.e. up to 200 gm, and large fish 0 to over 200 g. ks-1.

Small and medium-sized fish are marinated using a continuous marinating device in a fast-drying solution. The taps are transported and mixed in a continuous machine through a fast-drying solution for 10 to 15 minutes from entry to exit. After exiting the marinating facility, the fish are briefly showered with potable water to remove small amounts of precipitated protein. After this, the marinated fish is packaged in consumer packaging and sealed with a consumer infusion.

Large fish are marinated in discontinuous mechanized facilities. Fish saturated in perforated stainless baskets by means of a chain hoist conveyed to the basins by a quick-drying solution. In the high-speed solution, the fish are left for 60-90 minutes. During this time, by occasionally raising and immersing the basket, the fish is mixed in the quick-drying solution by means of the fish-fish-machine. Completion of the marinating process will be determined by the specialist or by oral examination. Then, with the help of the chain hoist, they are removed from the marinating tank, poured onto a conveyor on which they shower with drinking water. Subsequent are packaged in consumer packaging and poured into a consumer infusion.

Finished products stored at room temperature are shipped for small and medium-sized breds after 24 hours and large fish after 72 hours.

When storing finished products at 10 ° C and below, the warranty period is extended to 21 days. Example 2 1 000 1 of a high-speed water jet

Claims (1)

The flow contains 380 l of 10% octaic acid, 140 kg of cooking salt and 2 l of spice extract RA 1. The quick-drying solution in said composition is fed as described in Example 1. During the fast-drying process, the concentration of the solution is monitored by analytical methods according to the identified need, the solution is supplemented with 10% acetic acid, a kitchen salt and a proportional amount of RA 1. The quick-change solution is needed to be completely replaced after every working shift. The method of quick-shading fish according to the invention meets all the required criteria for achieving good quality marinated grains. In addition, the present invention allows for a prolongation of the warranty period of the finished products by extending the warranting period from the current 9 to 11 days to 21 days by warming up to 5 to 10 ° C. The results of the analytical, microbiological and sensory assessment clearly demonstrate the higher technical effects of the present invention on the known builder, with the results obtained by extracting comparatively the results and the technical effects between the marinating and the method of rapid fish fishing. . In view of the nutritional factors represented in the area of mineral fluxes of Ca, P and Fe, negligible losses have been found in the rapid refinement. Results determined by both protein and vit. Ba in the high-speed solution point to negligible leaching of these substances to the conventional marinating process where the losses are not higher. From the microbiological analyzes performed, it appears that due to the short time of the marinating process there is no growth of microorganisms. Weight loss in seafood processing is a decisive economic factor in the management of these raw materials, which resources are limited as they are imported from non-socialist states. The welcome weight loss of fast weight loss fish, which is on average less than 8 wt. The results of the sensory evaluation of fast-marinated fish and, most notably, the evaluation of home products clearly show increased values of organoleptic properties. Achieving significant higher technical effects by the invention is in all the criteria coming to the production of cold marinades. In order to justify the achievement of positive technical effects by using the solution of the invention, it should be noted that the quick-drying solution according to claim 1, characterized in that it shortens the marinating process to 10 to 90 minutes, creating the conditions for a mechanistic process, thereby eliminating the need for manual labor, with an economical space, saving vinegar, salt, water, increasing productivity and labor, reducing the warranty period to 21 days, further creating the conditions for operatively supplying the market and bringing savings on delivery costs. In addition to the technical effects achieved, the invention is also economically advantageous for its industrial application, since its pilot plant has already demonstrated in practice the advantages of conventional coating. The present invention can be used both in existing fish processing plants and in newly built plants. The costs of both procurement and operations are not high and show an early return, so that the user is paid for quickly. SUBJECT A method of quick-painting fish, characterized in that fish, or fish-cuts of the same size, are served by a quick-boiling solution consisting of acetic acid, salt, salt extract and drinking water, characterized in that they are 1000 liters. 1 aqueous solution contains 380 liters of 10% acetic acid, 140 kg of cooking salt and 2 liters of spice extract, for 10 to 90 minutes, at a temperature of about 15 ° C, with a fish-to-quick-flow ratio of 1.5: 1.