Preservas (from late lat. Praeservo - “ preserve ”) - fish products that have been subjected to special treatment (preservation) and packaging for the purpose of long-term storage without damage. The method of preservation is salting - processing fish with large quantities of salt. In addition, preserves usually contain an antiseptic as an additional preservative.
In the process of salting some fermentation of fish takes place - the fish “ripens”, as a result of which its taste changes significantly, it becomes tastier.
Preserves are fundamentally different from canned food in that they do not undergo heat treatment (heat sterilization) . In this regard, preserves require strict adherence to the continuity of the cold chain from the time of manufacture to their consumption. Usually, the storage temperature of preserves ranges from 0 to -8 ° C. At this temperature, bacterial processes slow down greatly, but the product does not freeze (due to the high salt content). The shelf life of preserves, in comparison with canned food, is much less, usually up to 4 months.
The raw materials for preserves are various commercial fish - herring, anchovy, mackerel, mackerel, salmon. The most popular preserves of Atlantic and Pacific herring, capelin , sprat and ivasi. For production use both raw fish, and cooled, and also frozen. The assortment of fish preserves is very wide, they are produced with fish as a whole, filleted, filet pieces and carcass.
Sodium benzoate and a more harmless preservative potassium sorbate or acetic acid are used as an antiseptic. As a container for preserves, tin containers with a capacity of 50–5,000 g, glass jars with tin lids with a capacity of 50–500 g, and jars of polymeric materials are used. Tin packs for preserves are lacquered from the inside to avoid reaction with aggressive pickles or pickles [1] .
In the USSR in the 1980s, about 100 names of various preserves were produced, considered to be high-quality delicatessen products [1] . Preserves are usually served as a snack .
Types of preserves
According to the method of processing, salted, spicy and pickled preserves are distinguished. Canned herring, mackerel, capelin and saury are among the salted preserves. Pre-washed in running sea water and sorted by size and quality of the fish is sent to the packaging. The ambassador is produced by a salt mixture with granulated sugar and sodium benzoate: the fish is individually rolled in the salting mixture and placed in a container in mutually intersecting rows. The remains of the mixture are poured on the top row of fish. After soaking for two hours, the fish that have passed through the settlement are hermetically rolled. Rolled cans with preserves are packed in cardboard or wooden boxes and placed in the refrigerator for aging for 60 to 120 days at a temperature from 0 to -2 ° C in order to ripen and mature. For uniform prosalivaniya in the process of aging preserves twice turn [1] [2] [1] .
Spicy preserves are prepared mainly from small fish: sprats, hamsa , and Baltic herring. Washed small fish after runoff is mixed with spices and salt and placed in jars. Banks are shutter speed for shrinkage, then supplemented with fish and rolled. Some types of spicy and marinated preserves from fish fillets are prepared using marinated vegetables and fruits, berries, vegetable oil, wine, mustard, mayonnaise. Herring fillets of small size, rolls wrapped in wooden studs fastened with wooden studs with slices of salted or pickled cucumbers, onions, are called rolmops . Large-sized fish fillets are cut across into slices, placed in jars and filled with vinegar and salt marinade or spicy marinade [2] .
Notes
- ↑ 1 2 3 4 Technology of preserves and preserved products // Technology of fish and fish products / ed. A.M. Ershov . - SPb. : GIORD, 2006. - p. 391–403. - 941 s. - 1000 copies - ISBN 5-901065-78-6 .
- ↑ 1 2 B. T. Repnikov. Preserved products // Commodity and biochemistry of fish products. - M .: litres.ru, 2007. - p. 86-88. - 146 s. - ISBN 978-5-91131-420-0 .
Literature
- V.P. Bykov. Preparation of preserves // Technology of fish products / ed. G.M. Belousov . - 2nd. - M .: Food industry, 1980. - pp. 127-1129. - 320 s.
- Technology of preserves and preserves products // Technology of fish and fish products / ed. A.M. Ershov . - SPb. : GIORD, 2006. - p. 391–403. - 941 s. - 1000 copies - ISBN 5-901065-78-6 .
- B. T. Repnikov. Preserved products // Commodity and biochemistry of fish products. - M .: litres.ru, 2007. - p. 86-88. - 146 s. - ISBN 978-5-91131-420-0 .
- V.N. Goncharova, E.Ya. Goloshchapova. Preserves // Commodity Food: Textbook. for tehnol. separate technical schools Sov. trade and societies. power / under. Edited by MA Kutepova . - 2nd. - M .: Economics, 1990. - P. 114-115. - 271 s. - 75 000 copies - ISBN 5-282-00718-5 .
- Z. P. Matyukhina, E. P. Korolkova, S. P. Ashcheulova. Preserves // Food Products (merchandise): A textbook for prof. schools - 2nd. - M .: Economics, 1982. - p. 118. - 232 p. - 40 000 copies
- V. A. Timofeev. Fish preserves // Commodity research of food products. - 5th. - Rostov n / D .: Phoenix, 2005. - p. 384-385. - 416 s. - 11,000 copies - ISBN 5-222-07035-2 .
- V. V. Usov. Fish preserves // Fish cuisine / ed. T. V. Romanenko . - M .: Publishing Center "Academy", 2007. - S. 99-101. - 384 s. - 4 000 copies - ISBN 978-5-7695-2251-2 .