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    DEVICE AND METHOD FOR ARTIFICIAL GRANULAR CAVIAR PRODUCTION
    3.
    发明公开
    DEVICE AND METHOD FOR ARTIFICIAL GRANULAR CAVIAR PRODUCTION 审中-公开
    用于人造颗粒CAVIAR生产的装置和方法

    公开(公告)号：EP3245883A1

    公开(公告)日：2017-11-22

    申请号：EP16170118.0

    申请日：2016-05-18

    申请人： Harutyunyan, Hasmik

    发明人： Harutyunyan, Hasmik ,  Khachatryan, Tigran

    IPC分类号： A23L17/30

    CPC分类号： A23L17/35

    摘要： An apparatus for production of granules, in particular artificial granulated caviar, from an initial aqueous composition of foodstuff components comprising at least one food cooker (1), at least one first container (9) and at least one second container (12) placed one above the other, a storage hopper (14), and an electromechanical calibration device,
    Wherein the food cooker (1) is configured to prepare and to heat up an initial foodstuff-solution from an initial aqueous composition of foodstuff and comprises a water jacket, a heating unit (2), and a built-in electric fast-speed mixer homogenizer (6), which built-in electric fast-speed mixer homogenizer (6) is configured to homogenize the initial foodstuff-solution, in order to achieve a homogenized foodstuff-solution, the first container (9) is configured to receive the homogenized foodstuff-solution and to maintain the homogenized foodstuff-solution's homogeneity, and
    is designed as a sealed, in particular gas-proof, dispensing, in particular rectangular, container (9), is arranged above the second container (12), is connected to a source of compressed sterile gas via a gas pressure reductor (7), comprises a temperature-control jacket (17a), and discharge tubes (23) having granulation devices (11), the second container (12) contains a forming fluid (22) and is configured to form and to accumulate the granules and has an inclined bottom (21), which is configured to forward the granules to the storage hopper (14), at least one hot water jackets for hot (17b) and at least one cooling fluid jacket (13), which are configured to control a temperature gradient between the top and the bottom of the second container (12), fluid-outlet pipes (32, 33), which are configured to allow drain and circulation of the forming fluid (22), the storage hopper (14) has an inclined bottom, the electromechanical calibration device has at least one sieve, the said sieve is arranged for final cleaning and calibration of the granules.

    摘要翻译： 一种用于从包含至少一个食品烹饪器（1），至少一个第一容器（9）和至少一个第二容器（12）的食品部件的初始含水组合物生产颗粒，特别是人造颗粒鱼子酱的设备， （14）和机电校准装置，其中食物蒸煮器（1）被配置为从初始食物水性组合物制备并加热初始食物溶液并且包括水套， 加热单元（2）和内置电动快速混合器均化器（6），所述内置电动快速混合器均化器（6）被配置为使初始食品溶液均化，以实现 第一容器（9）构造成接收均质的食品溶液并维持均质的食品溶液的均匀性，并且被设计为密封的，特别是气密的分配，其中p 在第二容器（12）的上方布置关节矩形容器（9），通过气体减压器（7）连接到压缩的无菌气体源，包括温度控制套（17a）和放电管（ 23）具有造粒装置（11），第二容器（12）包含成形流体（22）并且构造成形成和积聚颗粒并具有倾斜的底部（21），该底部构造成将颗粒转移到 储料斗（14），至少一个用于热水的热水套（17b）和至少一个冷却流体套（13），所述至少一个冷却流体套被构造成控制所述第二容器（12）的顶部和底部之间的温度梯度， 流体出口管（32,33），所述流体出口管构造成允许成形流体（22）的排出和循环，储存料斗（14）具有倾斜的底部，机电校准装置具有至少一个筛子，所述筛子 被安排用于颗粒的最终清洁和校准。

    METHOD FOR PRESERVING OVULATED STURGEON ROE
    4.
    发明授权
    METHOD FOR PRESERVING OVULATED STURGEON ROE 有权
    方法为维护OVULIERTEM鲟鱼卵

    公开(公告)号：EP2868207B1

    公开(公告)日：2017-03-01

    申请号：EP13789052.1

    申请日：2013-04-15

    申请人： Koryazova, Irina Lvovna ,  Kopilenko, Liliya Rafalievna

    发明人： Koryazova, Irina Lvovna ,  Kopilenko, Liliya Rafalievna

    IPC分类号： A23L17/30 ,  A23B4/005 ,  A23B4/023 ,  A23B4/06

    CPC分类号： A23B4/023 ,  A23B4/005 ,  A23B4/06 ,  A23L17/30 ,  Y02A40/945 ,  Y02A40/946

    摘要： The invention relates to the fishing industry, namely to the conservation of the sturgeon roe obtained in intravital method. The method of conservation of ovulated sturgeon roe includes obtaining of the roe, salt curing, flowing down and prepackaging, moreover, before the salt curing the roe is separated from the ovarian fluid, then it is put on the sieve with the layer height of not more than 10 cm, and the salt curing is carried out for 4-6 minutes by sequential immersion of the sieve with the roe in the containers with saline solution of density of 1.15-1.17 and 1.07-1.09 kg/m 3 and temperature of 68°-65° and 45°-40°, followed by the processing with water at temperature of not higher than 10°C, whereby flowing down is carried out after each immersion of the sieve with the roe in saline solutions and processing. The method allows to simplify the obtaining of the finished product from the ovulated sturgeon roe, to improve the roe quality and preserve it within the period which exceeds the shelf life specified in the requirements of GOST 7442-2002 "Grain sturgeon caviar" - 2,5 months at the temperature from minus 2 to minus 4°C.

    PLANT-BASED SEAFOOD PRODUCT AND METHOD FOR PREPARING A PLANT-BASED SEAFOOD PRODUCT
    5.
    发明公开
    PLANT-BASED SEAFOOD PRODUCT AND METHOD FOR PREPARING A PLANT-BASED SEAFOOD PRODUCT 审中-公开

    公开(公告)号：EP4082354A1

    公开(公告)日：2022-11-02

    申请号：EP21170487.9

    申请日：2021-04-26

    申请人： Hooked Seafood AB

    发明人： Liu, Zhihao

    IPC分类号： A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23J3/22 ,  A23J3/26 ,  A23L17/30

    摘要： The invention relates to a plant-based seafood product comprising or consisting of the following ingredients:
    - at least one protein and/or at least one protein concentrate and/or at least one protein isolate,
    - at least one fiber component,
    - at least one solid lipid and/or at least one liquid lipid,
    - at least one hydrocolloid component and

    - water.
    The invention further relates to a method for preparing a plant-based seafood product and to the use of a composition comprising or consisting of the above-mentioned ingredients as a plant-based seafood product.

    HERSTELLUNG VON KAVIARPULVER AUS FISCHROGGEN
    9.
    发明公开
    HERSTELLUNG VON KAVIARPULVER AUS FISCHROGGEN 审中-公开

    公开(公告)号：EP4039106A1

    公开(公告)日：2022-08-10

    申请号：EP21020061.4

    申请日：2021-02-06

    申请人： Subkov, Oleg

    发明人： Subkov, Oleg

    IPC分类号： A23L17/30 ,  A23L17/10 ,  A23L5/10

    摘要： Die vorliegende Erfindung beschreibt die Herstellung eines trockenen Pulvers aus Kaviar unterschiedlicher Fischarten. Das Luftaustrocknen mit Infrarotbestrahlung und optionaler Zwangsluftumwälzung von nicht enthäuteter und ungesalzener oder sehr wenig gesalzener Rohkaviar und der anschließenden Zerkleinerung in Teile kleiner als 3mm, hat als Ergebnis eine pulverartige Substanz, die ein neues Produkt in Gastronomie darstellt. Kaviarpulver kann im Vergleich zu anderen Kaviarprodukten ohne Salz produziert werden. So bleibt der natürliche Geschmack bewahrt und kann als Zutat für Gerichte und Lebensmittelprodukte verwendet werden. Auf diese Art und Weise lässt sich der Geschmack von Kaviar in der Gastronomie beliebig einsetzen, was vorher gar nicht möglich oder schwer realisierbar war.
    Zugegeben wird das Kaviarpulver zu Produkten, die genügend Fett und/oder Wasseranteile beinhalten. Nach der Zugabe quellt das Kaviarpulver auf und ändert dabei den Geschmack des Produktes und unter Umständen auch die Farbe. Damit können unter anderem Saucen und Teig verfeinert und Kaviarbutter oder Kaviarkäse produziert werden. Außerdem kann das Kaviarpulver auch als Gewürz bei heißen Speisen, Salaten etc. verwendet werden.