Processing of carp
473
filling into tins, the soup is sterilized at 120°C. Apart from the traditional
type of tinned carp "in its own liquer", in which salt is the only flav0uring
added, tinned carp may also contain spices, vegetable and pre—prepared sauces
of different kinds. Portions of carp are soaked (2—3 hours) in brine; after
drying they are rapidly fried in fat at 120°C. The carp is then filled into
tins, the ingredients added and the products are sterilized at 110—120°C.
Minced carp meat can be made into different types of spreads containing appro—
ximately 40% of minced fish and 602 of other pre—prepared ingredients (butter,
fleur, eggs, breth, spices, etc..). Carp spreads are boiled for 20 min. and
filled in the het stage into tins. Minced carp meat can be combined with warm—
bloeded animal meat to produce "Luncheon meat". In this product, carp repre—
sents
22—37% of the total, beef 222 and perk 242 (in case of low proportion
of carp,
15% of poultry meat is added). Minced carp is mixed with eggs and
spiced meat mixture. After filling into tins, the product is sterilized.
Minced carp offers a vast possibilities in production of fish sausages
(Berka, 1967a, b; Lantz, 1966, Anwand et al., 1973; Union Carbide Co., 1966;
Herzberg, 1974). Fresh or smoked sausages can be produced but they must be
kept at low temperature (about 5°C) during the processing (to prevent the
breakdown in the emulsien) after fat is added. Minced carp mixed salt, spices,
vegetable oil and egg is extruded into a casing. The fresh product can be
consumed as het
sausages er can be frozen and stored at —20°C. Smoked sau—
sages have the same formula but binder is required for this type of product
to
provide the greater density necessary to retain shape in the finished pro—
duct. During smoking, the internal temperature should reach 70°C. From minced
fishballs can be prepared. They are based on a formula of fresh sausages.
Carp roe can be processed as a caviar—type product. This technology is
particularly advanced in the U.S.S.R… (Amen., 1976). The ree is rubbed lightly
over
the screen,
so
that the individual eggs are separated. When the eggs have
been drained they are mixed with salt (the amount of salt used averages 3—4Z).
The mass is allowed to stand at a low temperature. The excess brine is drained
and eggs are filled into containers.
The product is pasteurized for 2 hours at
65°C. Apart from this basic product, marinaded or spiced roe are also prepared.
Carp has proven to be an ideal substitution for beef (Amen., 1979); 15%
substitution of minced carp in different types of meat products doesn't change
the taste and texture of these products.
4. TRANSPORT OF FRESH (UNFROZEN) CARP
Apart from standard transporting methods of frozen carp products, a sim—
ple transport technology of chilled carp fillets is small heat—insulated containers has been developed (Technel.Lab., 1968; Wagner et al., 1969) and pro—
ved to be suitable for carp fillets
(Berka, 1971).
A corrugated fiberboard box holds the container together. A polyethyleme
bag, used as a liner, catches and holds any liquid which may drain from the
ice or the carp.
Ice sufficient to both Chill and maintain a low carp tempera—d
ture is placed in the container. Containers are transported
by non—refrigerate
truck er rail shipments and carp fillets are delivered in high
În
lOOO—km radins from a processing plant. In containers pre—Chilled ln alï f OW
at —18°C, it may extend to 4000 km after 5 days.
Alterations in the pressure of gaseous composition
Of storage C?nÊltläns
can
be applied to reduce bacterial and oxidatiVe sp011age
of fresh fâ$.1
T
eîe
methods, vacuum packaging, hypebaric storage;
storageî a?1982Î
us
Of such gases as carbon dioxide and ozone, are rev1ewed by Wilhe m
.
_
1 7
473
filling into tins, the soup is sterilized at 120°C. Apart from the traditional
type of tinned carp "in its own liquer", in which salt is the only flav0uring
added, tinned carp may also contain spices, vegetable and pre—prepared sauces
of different kinds. Portions of carp are soaked (2—3 hours) in brine; after
drying they are rapidly fried in fat at 120°C. The carp is then filled into
tins, the ingredients added and the products are sterilized at 110—120°C.
Minced carp meat can be made into different types of spreads containing appro—
ximately 40% of minced fish and 602 of other pre—prepared ingredients (butter,
fleur, eggs, breth, spices, etc..). Carp spreads are boiled for 20 min. and
filled in the het stage into tins. Minced carp meat can be combined with warm—
bloeded animal meat to produce "Luncheon meat". In this product, carp repre—
sents
22—37% of the total, beef 222 and perk 242 (in case of low proportion
of carp,
15% of poultry meat is added). Minced carp is mixed with eggs and
spiced meat mixture. After filling into tins, the product is sterilized.
Minced carp offers a vast possibilities in production of fish sausages
(Berka, 1967a, b; Lantz, 1966, Anwand et al., 1973; Union Carbide Co., 1966;
Herzberg, 1974). Fresh or smoked sausages can be produced but they must be
kept at low temperature (about 5°C) during the processing (to prevent the
breakdown in the emulsien) after fat is added. Minced carp mixed salt, spices,
vegetable oil and egg is extruded into a casing. The fresh product can be
consumed as het
sausages er can be frozen and stored at —20°C. Smoked sau—
sages have the same formula but binder is required for this type of product
to
provide the greater density necessary to retain shape in the finished pro—
duct. During smoking, the internal temperature should reach 70°C. From minced
fishballs can be prepared. They are based on a formula of fresh sausages.
Carp roe can be processed as a caviar—type product. This technology is
particularly advanced in the U.S.S.R… (Amen., 1976). The ree is rubbed lightly
over
the screen,
so
that the individual eggs are separated. When the eggs have
been drained they are mixed with salt (the amount of salt used averages 3—4Z).
The mass is allowed to stand at a low temperature. The excess brine is drained
and eggs are filled into containers.
The product is pasteurized for 2 hours at
65°C. Apart from this basic product, marinaded or spiced roe are also prepared.
Carp has proven to be an ideal substitution for beef (Amen., 1979); 15%
substitution of minced carp in different types of meat products doesn't change
the taste and texture of these products.
4. TRANSPORT OF FRESH (UNFROZEN) CARP
Apart from standard transporting methods of frozen carp products, a sim—
ple transport technology of chilled carp fillets is small heat—insulated containers has been developed (Technel.Lab., 1968; Wagner et al., 1969) and pro—
ved to be suitable for carp fillets
(Berka, 1971).
A corrugated fiberboard box holds the container together. A polyethyleme
bag, used as a liner, catches and holds any liquid which may drain from the
ice or the carp.
Ice sufficient to both Chill and maintain a low carp tempera—d
ture is placed in the container. Containers are transported
by non—refrigerate
truck er rail shipments and carp fillets are delivered in high
În
lOOO—km radins from a processing plant. In containers pre—Chilled ln alï f OW
at —18°C, it may extend to 4000 km after 5 days.
Alterations in the pressure of gaseous composition
Of storage C?nÊltläns
can
be applied to reduce bacterial and oxidatiVe sp011age
of fresh fâ$.1
T
eîe
methods, vacuum packaging, hypebaric storage;
storageî a?1982Î
us
Of such gases as carbon dioxide and ozone, are rev1ewed by Wilhe m
.
_
1 7