Fish preserves - what is it?
The shelves of modern supermarkets are replete with all sorts of delicacies. Among the rich variety of fish and seafood can be found preserves. What it is, probably, today everyone knows. However, few people know what requirements are imposed on this product, what is its expiration date and what should be the "right" fish products.
Fish preserves categories: what is it and what does it eat with?
Depending on the type of salting, fish preserves can be divided into:
- Special Ambassador Raw mackerel or herring is most often used as the main raw material. In the process of making this type of preserves, prepared fish is poured with brine with the addition of salt and sugar.
- Spicy Ambassador. Pre-salted semi-finished products (mackerel, herring, capelin, sprat or other types of sea fish) are poured with salted brine with spices and spices.
- Preserves in oil. Vegetable oil - a great option to fill. According to the technological process of production of this type of product, fish fillets are used as the main raw material (bones, fins are removed,the skin and the insides of the fish). Vinegar and certain spices can be added to the oil fill. Mayonnaise is often used instead of butter. Some manufacturers use recipes with the most unexpected combinations, for example, fish in lemon-wine, cranberry or apricot filling.
- Fish preserves in the form of pasta. In this direction of production, a variety of inexpensive breeds of fish can be used, products from smoked or salted herring, mackerel, cod, blue whiting, sardinella, and sprat usually come to our counters.
Quality characteristics of fish preserves
It must be remembered that preserved food is a product that is not subjected to heat treatment. Therefore, they are perishable goods, the shelf life of which does not exceed four months. Preservatives are surely added to them - use of sodium benzoate is allowed.
The quality indicators of fish preserves are primarily determined by the quality of the raw materials used. The general indicators of quality include the color of the product, its smell and texture, salt content and various additives.Guided by these indicators, we usually choose preserves in the store. However, there are also special (mandatory) indicators. These include the number of fish in relation to the sauce, the method of laying the pieces, their condition, the color and transparency of the oil fillings, the acidity of the finished product.
What preserves can not be eaten?
Unscrupulous manufacturers often use poor quality or immature raw materials. Therefore, when purchasing fish preserves, you should pay special attention to possible defects in the product.
- Raw fish. In the tank is not the finished product with a clear taste of raw fish.
- Mold formation in the form of brown or gray spots on the surface of the product.
- Overriding Pieces of fish have a soft, flabby texture and spicy taste.
- Sour smell. The souring of the fill, the change in its color and condition, resulting from the multiplication of microorganisms. At the same time the bank is not inflated and the tightness of the container is not broken.
- Bombing. The protuberances on the bottom and the lid of the jar, which do not disappear under pressure, indicate the presence of pathogenic bacteria.
- Impurities.As a result of violation of the sanitary requirements of production, various impurities can get into the jar with the products. They are easy to detect with the naked eye.
In the presence of such defects, fish preserves cannot be eaten.
Fish preserves - GOST, OST and TU products
The objectives of the development of GOSTs (state quality standards), OSTs (industry standards) and TU (technological conditions) is to achieve a unified standardization of products by different manufacturers. Compliance with generally accepted requirements contributes to the production of quality products and consumer safety. In the manufacture of fish preserves, the manufacturer is obliged to follow current state standards.
Moreover, every year they may undergo some changes or be supplemented with new requirements. However, the essence of these documents comes down to the fact that in production should be used well-ripening medium-fat, fatty or table types of marine fish of certain species. It clearly specifies recipes for making fish preserves and pastes.
Let's sum up
Preserves - what is it? These are products from fresh, salted or smoked fish that are not heat treated, so they are perishable goods, the shelf life of which does not exceed four months.
When choosing a product, first of all, pay attention to the state of the can: it must be airtight, without cracks and chips. Fish pieces should have an elastic consistency, clearly visible. There should be no foreign matter or traces of mold inside the jar. The label must indicate the date of manufacture and expiration date.