Patent RU-2745352-C1 (RU)
IPC: A23L17/00
Filed: 2020-06-08
Granted: 2021-03-24
Abstract: FIELD: food industry. 
     SUBSTANCE: invention relates to production of food products from Pacific sardine. Disclosed is a method for production of Pacific sardine - ivasi in oil, in which frozen fish is defrostated in air at temperature of 10–15 °C and duration of 10-12 hours, maintained till temperature in body of fish is minus 2.0–4.0 °C, fish is washed with running water, each fish is cut into parts - carcass and/or fillet with skin, repeatedly washed fish cut parts in water-salt solution containing glacial acetic acid, then one performs salting of fish parts by brine interrupted method for 46–50 hours at temperature of 4.0–5.0 °C water-salt solution, wt. %: table salt - 14–16, a complex food additive containing albumin, sodium citrate, sodium acetate, magnesium sulphate, glutamate sodium 1-st substituted, glycine - 0.9–1.1, 50 % milk demineralised milk whey - 0.09–0.011, sodium benzoate preserving agent E211 - 0.4–0.6, potassium sorbate concentrate E202 - 0.4–0.6, running water - balance, salt content in fish parts during of specified period and interruption of salting each time, if content of salt in fish parts reaches 4.5–5.5 %, after salting carcass is cut into pieces, and when cutting on fillet skin fillet is removed and semi-finished sardine - ivasi is obtained, which is washed in water-salt acid solution within 18–22 min, then brine is removed from semi-product and packed in portions, which are poured with vegetable oil, sealed under vacuum with removal of air from portions, and then corked products are held at temperature of 4.0–5.0 °C and with duration of exposure within 3–4 days. During defrostation, the temperature is gradually decreased, and when the body temperature reaches minus 2.0–4.0 °C, the defrostation of the fish is stopped. When cutting carcasses in sardine, tail fin is removed by straight cut at 1–2 cm from middle beam base, then abdominal cavity is opened and intestines are removed without gallbladder injury, then head is separated with humerus and abdominal cavity is peeled off from black film and blood clots. Sardine is washed in water-salt solution, wt. %: Culinary salt - 4.0–6.0, glacial acetic acid E260 - 0.2–0.4, running water - balance, with ratio of salt solution to sardine 1:1, wherein duration of washing process is set within 18–22 minutes while stirring sardines by tilting them every 8–12 minutes. Flushing of fish semi-product parts is carried out in water-salt acid solution, wt. %: culinary salt - 4.0–6.0, stabilizer containing lactic, malic and citric acid - 0.9–1.1, glacial acetic acid E260 - 0.25-0.35, flowing water - balance. Removal of brine from semi-finished product is carried out by its loading into punched boxes and holding in boxes for 10–20 minutes till natural full flow of brine from semi-finished product. Fish parts are cut into 3.5–4.5 cm pieces along length by straight transverse cuts, and skin removal from such parts of fish as fillet is performed after removal of carcass head, entrails, abdominal keel, fins, vertebras and costal bones, films and blood clots. 
     EFFECT: invention allows to produce a product having a dense structure and a juicy consistence, as well as ensures increase of the product shelf life with preservation of its high organoleptic properties during the storage period. 
     7 cl, 1 tbl, 1 ex