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RU2000113902A - METHOD FOR CONSERVING FAR EASTERN SALMON CAVIAR - Google Patents

METHOD FOR CONSERVING FAR EASTERN SALMON CAVIAR

Info

Publication number
RU2000113902A
RU2000113902A RU2000113902/13A RU2000113902A RU2000113902A RU 2000113902 A RU2000113902 A RU 2000113902A RU 2000113902/13 A RU2000113902/13 A RU 2000113902/13A RU 2000113902 A RU2000113902 A RU 2000113902A RU 2000113902 A RU2000113902 A RU 2000113902A
Authority
RU
Russia
Prior art keywords
conserving
far eastern
caviar
salmon caviar
pasteurization
Prior art date
Application number
RU2000113902/13A
Other languages
Russian (ru)
Other versions
RU2180778C2 (en
Inventor
Лидия Борисовна Голландскова
Татьяна Николаевна Великанова
Original Assignee
Ассоциация "Союз рыболовецких колхозов и предприятий Сахалинской области"
Filing date
Publication date
Application filed by Ассоциация "Союз рыболовецких колхозов и предприятий Сахалинской области" filed Critical Ассоциация "Союз рыболовецких колхозов и предприятий Сахалинской области"
Priority to RU2000113902/13A priority Critical patent/RU2180778C2/en
Priority claimed from RU2000113902/13A external-priority patent/RU2180778C2/en
Application granted granted Critical
Publication of RU2180778C2 publication Critical patent/RU2180778C2/en
Publication of RU2000113902A publication Critical patent/RU2000113902A/en

Links

Claims (3)

1. Способ консервирования икры дальневосточных лососевых, включающий сбор сырья, посол пробитой икры, смешивание с растительным маслом, укупоривание в банки, пастеризацию и охлаждение, отличающийся тем, что в качестве сырья используют ястыки лососевых рыб "зубатка", а пастеризацию проводят при температуре 60±1oC.1. A method of preserving Far Eastern salmon caviar, including the collection of raw materials, salted broken caviar, mixing with vegetable oil, corking in jars, pasteurization and cooling, characterized in that the raw materials are salmon fish catfish, and pasteurization is carried out at a temperature of 60 ± 1 o C. 2. Способ по п. 1, отличающийся тем, что содержание соли в готовом продукте составляет 3-4,5%. 2. The method according to p. 1, characterized in that the salt content in the finished product is 3-4.5%. 3. Способ по п. 1, отличающийся тем, что содержание растительного масла составляет 140-160 г на 100 кг готовой продукции. 3. The method according to p. 1, characterized in that the content of vegetable oil is 140-160 g per 100 kg of finished product.
RU2000113902/13A 2000-05-31 2000-05-31 Method for preserving caviar of oriental salmons RU2180778C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000113902/13A RU2180778C2 (en) 2000-05-31 2000-05-31 Method for preserving caviar of oriental salmons

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000113902/13A RU2180778C2 (en) 2000-05-31 2000-05-31 Method for preserving caviar of oriental salmons

Publications (2)

Publication Number Publication Date
RU2180778C2 RU2180778C2 (en) 2002-03-27
RU2000113902A true RU2000113902A (en) 2002-04-27

Family

ID=20235598

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000113902/13A RU2180778C2 (en) 2000-05-31 2000-05-31 Method for preserving caviar of oriental salmons

Country Status (1)

Country Link
RU (1) RU2180778C2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2240020C2 (en) * 2002-12-11 2004-11-20 (ФГУП ВНИРО) Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии Method for preservation of salmon fish caviar
RU2360423C1 (en) * 2007-12-20 2009-07-10 Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Salmon caviar preservation method
RU2489062C1 (en) * 2012-02-21 2013-08-10 Армаис Тигранович Петросов Method for pasteurisation of salmon fish caviar from frozen skeins

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