RU94008094A - Method for blanching fish preserves - Google Patents

Method for blanching fish preserves

Info

Publication number
RU94008094A
RU94008094A RU94008094/04A RU94008094A RU94008094A RU 94008094 A RU94008094 A RU 94008094A RU 94008094/04 A RU94008094/04 A RU 94008094/04A RU 94008094 A RU94008094 A RU 94008094A RU 94008094 A RU94008094 A RU 94008094A
Authority
RU
Russia
Prior art keywords
blanching
preserves
oil
carried out
fish
Prior art date
Application number
RU94008094/04A
Other languages
Russian (ru)
Other versions
RU2122797C1 (en
Inventor
А.А. Буйнов
Р.Г. Разумовская
Original Assignee
А.А. Буйнов
Р.Г. Разумовская
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 А.А. Буйнов, Р.Г. Разумовская filed Critical А.А. Буйнов
Priority to RU94008094A priority Critical patent/RU2122797C1/en
Publication of RU94008094A publication Critical patent/RU94008094A/en
Application granted granted Critical
Publication of RU2122797C1 publication Critical patent/RU2122797C1/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

FIELD: food production industry. SUBSTANCE: method can be used in production of food preserves, such as from Caspian sprats. According to method, cooking process is carried out at increased pressure of steam and temperature of 132 C during 10 min, and partial drying is effected under vacuum (at residual pressure about 200 mm Hg) during 8-10 min. EFFECT: improved quality indices of fish preserves in oil and reduced period of blanching process.

Claims (1)

Изобретение относится к технологии рыбных продуктов, в частности к способам бланширования рыбных консервов, и может быть использовано при производстве консервов, например, из каспийской кильки в масле. Целью изобретения является улучшение качественных показателей рыбных консервов в масле и сокращение процесса бланширования. Для этого режим проварки осуществляют при повышенном давлении пара с температурой 132oС в течении 10 мин, а режим подсушки осуществляют под вакуумом при остаточном давлении около 200 мм рт. ст. в течение 8 - 10 мин.The invention relates to the technology of fish products, in particular to methods for blanching canned fish, and can be used in the production of canned food, for example, from Caspian sprats in oil. The aim of the invention is to improve the quality indicators of canned fish in oil and reduce the blanching process. To do this, the welding mode is carried out at elevated vapor pressure with a temperature of 132 o C for 10 minutes, and the drying mode is carried out under vacuum at a residual pressure of about 200 mm RT. Art. within 8 - 10 minutes
RU94008094A 1994-03-05 1994-03-05 Canned fish blanching method RU2122797C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94008094A RU2122797C1 (en) 1994-03-05 1994-03-05 Canned fish blanching method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94008094A RU2122797C1 (en) 1994-03-05 1994-03-05 Canned fish blanching method

Publications (2)

Publication Number Publication Date
RU94008094A true RU94008094A (en) 1997-04-10
RU2122797C1 RU2122797C1 (en) 1998-12-10

Family

ID=20153312

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94008094A RU2122797C1 (en) 1994-03-05 1994-03-05 Canned fish blanching method

Country Status (1)

Country Link
RU (1) RU2122797C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2464827C1 (en) * 2011-06-27 2012-10-27 Олег Иванович Квасенков Method for production of preserves "sprats in tomato sauce"
RU2464826C1 (en) * 2011-06-27 2012-10-27 Олег Иванович Квасенков Method for production of preserves "sprats in tomato sauce"

Also Published As

Publication number Publication date
RU2122797C1 (en) 1998-12-10

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