Cooked fish product
Cooked fish products (in Austria: cooked marinades ) are products made from fish that are cooked by boiling or steaming, sometimes with the use of vinegar, acidulants, salt and preservatives. Fresh or frozen fish or parts of fish are used for cooked fish products.
The fish is cooked in water that does not boil at 80 - 89 ° C.
Cooked fish products are prepared either with infusions or sauces (dipping), with or without vegetable additives.
Preservation effects
In the case of simple cooked fish products (as well as jelly and aspic products ) vegetative germs are only impaired by the thermal treatment, but not killed, so the shelf life is largely determined by the quality of the raw materials and operational hygiene and consistent cooling is of the utmost importance. For chemical preservatives after the Additive Approval Regulation are benzoic acid and sorbic acid admitted, which can be used in combination.
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 1987, ISBN 3-662-08309-4 , 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.
