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RU2015123225A - METHOD FOR PRODUCING TASTE-AROMATIC ADDITIVE - Google Patents

METHOD FOR PRODUCING TASTE-AROMATIC ADDITIVE Download PDF

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Publication number
RU2015123225A
RU2015123225A RU2015123225A RU2015123225A RU2015123225A RU 2015123225 A RU2015123225 A RU 2015123225A RU 2015123225 A RU2015123225 A RU 2015123225A RU 2015123225 A RU2015123225 A RU 2015123225A RU 2015123225 A RU2015123225 A RU 2015123225A
Authority
RU
Russia
Prior art keywords
aromatic additive
producing taste
dryer
centrifugation
taste
Prior art date
Application number
RU2015123225A
Other languages
Russian (ru)
Other versions
RU2606957C2 (en
Inventor
Екатерина Сергеевна Жукова
Марина Николаевна Альшевская
Владимир Ильич Шендерюк
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Калининградский государственный технический университет" (ФГБОУ ВПО "КГТУ")
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Калининградский государственный технический университет" (ФГБОУ ВПО "КГТУ") filed Critical Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Калининградский государственный технический университет" (ФГБОУ ВПО "КГТУ")
Priority to RU2015123225A priority Critical patent/RU2606957C2/en
Application granted granted Critical
Publication of RU2015123225A publication Critical patent/RU2015123225A/en
Publication of RU2606957C2 publication Critical patent/RU2606957C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (1)

Способ получения вкусо-ароматической добавки, предусматривающий измельчение сырья, консервирование его хлористым натрием, отделение жидкой фракции центрифугированием, отличающийся тем, что после операции центрифугирования, полученную массу сепарируют с целью отделения жира и других жидких жировых фракций, после чего массу концентрируют, расфасовывают и подвергают воздействию распылительной сушки при температуре от 210°C на входе в сушилку до 110°C на выходе из нее.A method of obtaining a flavoring additive, comprising grinding the raw material, preserving it with sodium chloride, separating the liquid fraction by centrifugation, characterized in that after the centrifugation operation, the resulting mass is separated to separate the fat and other liquid fat fractions, after which the mass is concentrated, packaged and subjected spray drying at temperatures from 210 ° C at the inlet to the dryer to 110 ° C at the outlet of the dryer.
RU2015123225A 2015-06-16 2015-06-16 Method of producing flavour additive RU2606957C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015123225A RU2606957C2 (en) 2015-06-16 2015-06-16 Method of producing flavour additive

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015123225A RU2606957C2 (en) 2015-06-16 2015-06-16 Method of producing flavour additive

Publications (2)

Publication Number Publication Date
RU2015123225A true RU2015123225A (en) 2017-01-10
RU2606957C2 RU2606957C2 (en) 2017-01-10

Family

ID=57955600

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015123225A RU2606957C2 (en) 2015-06-16 2015-06-16 Method of producing flavour additive

Country Status (1)

Country Link
RU (1) RU2606957C2 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU1339917C (en) * 1985-12-27 1994-07-15 Тихоокеанский научно-исследовательский институт рыбного хозяйства и океанографии Method of preparing of enzyme preparation of proteolytic action from the viscera of fresh or frozen fish
RU2232522C1 (en) * 2002-12-11 2004-07-20 ФГУП Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии Method for producing of dry fish protein concentrate from bouillon

Also Published As

Publication number Publication date
RU2606957C2 (en) 2017-01-10

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Legal Events

Date Code Title Description
MM4A The patent is invalid due to non-payment of fees

Effective date: 20180617