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Application filed by Олег Николаевич КравцовfiledCriticalОлег Николаевич Кравцов
Priority to UAA200702412ApriorityCriticalpatent/UA86830C2/en
Publication of UA86830C2publicationCriticalpatent/UA86830C2/en
Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Meat, Egg Or Seafood Products
(AREA)
Abstract
A method for making salt granular salmon roe from frozen raw material includes preparing the salt solution and preserving agents, preparing the roe, defrosting the roe, adding a salt solution and preserving agents into the roe, separating the brine from the roe. In doing so applying the salt solution and preserving agents is carried out by means of even spraying thereof onto the surface of a block of the frozen roe prior to the beginning of defrosting and further thermostatting at a temperature from (-5±1) °С up to achieving a temperature of (-5±1) °С in the thickness of the roe.
UAA200702412A2007-03-052007-03-05Method for making granular salmon roe from frozen raw material
UA86830C2
(en)
Salt of mineral nutrient stabilized with amino acid and/or ammonium salt, product and food supplement comprising said salts and method for synthesis thereof (variants)
A process of preparing a food compound that has a long shelf life and a low acid content, comprising the steps of grinding an ingestible raw material, frying the ingestible raw material, adding fresh vegetable, adding salt to the mixture in an amount of 13 to 22%; and treating the mixture at a temperature between 85 ° C and 95 ° C for between 10 and 20 minutes.