Fish products in jelly
Fish products in jelly are cooked like cooked fish products , but they can also be fried (deep-fried), hot smoked or marinated and then put in jelly with vinegar or acidulants as well as salt and other flavoring ingredients. Particularly tasty jelly is also known as aspic. To make the jelly solution, the gelatine, which has been swollen in cold water, is dissolved in the remaining water with the other ingredients of the recipe (acetic acid, salt, aromas and spices). The heating takes place discontinuously in heatable boilers. In simple jelly products, the gelatin content is 3 - 5.5%, with pasteurized or sterilized products 8 - 10%, since with increasing temperature a proportion of the gelatin is increasingly converted into soluble glutin and the ability to gel is lost due to the falling pH Value. Finished jelly recipes made from dry products can have different gelling power, but this must be as high as possible so that concentrations of around 3 - 5% result in firm jellies after cooling to around 20 ° C.
Preservation effects
In the case of simple jelly and aspic products, vegetative germs are not killed by the thermal treatment, so the shelf life is largely determined by the quality of the raw materials, operational hygiene and consistent cooling. The dense coating with jelly (pH value below 4.8) forms a seal against atmospheric oxygen and has a slight germ-inhibiting effect, so the formation of mold can be delayed.
For chemical preservatives after the Additive Approval Regulation are benzoic acid and sorbic acid admitted, which can be used in combination.
If liquefaction of the jelly occurs, this indicates the presence of proteolytes ( jelly disease ).
Manufacture and designation
As cooked fish products and fish products in jelly are produced in particular:
- from herrings : herring in jelly, rollmops in jelly, bacon rollmops in jelly (like rollmops in jelly, part of the insert is replaced by bacon).
- from dogfish in jelly.
- from other whole fish, fish parts or fish products (e.g. mackerel or crayfish): with the designation "in jelly" or "in sauce" in connection with the sales description of the fish species, the fish parts or the fish product, possibly the sauce or other ingredients .
- from minced fish meat: with the designation "brawn" in connection with the sales description of the fish species.
Individual evidence
- ↑ a b Manfred Tülsner, Maria Koch: Technology of fish processing . 1st edition. Behr, Hamburg 2010, ISBN 978-3-89947-558-6 , pp. 271–277 ( limited preview in Google Book search).
- ↑ Hans-Dieter Belitz, Werner Grosch: Textbook of food chemistry . Springer Verlag, Berlin, Heidelberg, ISBN 978-3-662-08309-3 , pp. 512 .
- ↑ Principles for fish, crustaceans and molluscs and their products. (PDF) Retrieved June 27, 2018 .
- ↑ Codex chapter / B 35 / Fish, crabs, molluscs and products made from them. (PDF) (No longer available online.) Archived from the original on June 24, 2018 ; accessed on June 27, 2018 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Principles for fish, crustaceans and molluscs and their products. (PDF) Retrieved June 27, 2018 .
- ↑ Codex chapter / B 35 / Fish, crabs, molluscs and products made from them. (PDF) (No longer available online.) Archived from the original on June 24, 2018 ; accessed on June 27, 2018 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Manfred Tülsner, Maria Koch: Technology of fish processing . 1st edition. Behr, Hamburg 2010, ISBN 978-3-89947-558-6 , pp. 271–277 ( limited preview in Google Book search).
