How to store smoked herring in good quality. Smoked herring at home. Smoking fish without a smoker

Salaka is a small commercial fish belonging to the herring family. It lives in the Baltic waters, therefore it is often called the Baltic herring. In cooking, it is especially valued for its good taste during cold and hot smoking.

Calorie value and composition

The calorie content of 100 grams of smoked herring is 153 kilocalories. At the same time, 25.5 g is allocated to valuable protein, 5.7 g to healthy fats. A feature of the meat of marine life is the absence of carbohydrates. That is why fish is considered the best product for a dietary, sports diet. In addition, a high percentage of water - 66 g - has a positive effect on the human body, helping to digest animal protein.

The energy ratio (BJU) as a percentage of a 100-gram portion of a smoked product is 31: 9: 0.

The glycemic index of sea meat is 0 units. Zero GI means that the product is safe for people with diabetes, overweight, thyroid disorders. This feature is due to the inability of smoked herring to increase blood sugar levels, as well as accumulate in the form of harmful subcutaneous fats.

Chemical composition:

• water;
• retinol;
• ash;
• niacin;
• vitamin A;
• vitamin RE;
• vitamin group B, vitamins such as B1, B2, B6;
• potassium;
• calcium;
• vitamin C;
• vitamin E;
• vitamin PP;
• sulfur;
• chlorine;
• copper;
• phosphorus;
• iron;
• manganese;
• cobalt;
• sodium;
• fluorine;
• nickel;
• chromium;
• zinc;
• cholesterol;
• fatty acids - Omega-3, Omega-6.

Benefit and harm

Smoked herring, despite its small size, contains a large amount of fatty acids necessary to maintain human health. In addition, amino acids have a positive effect on the functioning of internal organs, namely: brain activity, heart, blood vessels. Eating fish improves the digestion of not only adults, but also children.

Other useful properties:

• the cardiovascular system is strengthened;
• normalizes blood pressure;
• the work of the brain is stimulated;
• vitamin A protects vision from age-related changes;
• contained antioxidants prevent the development of atherosclerosis, heart attack, stroke;
• vascular walls become stronger, eliminating the possibility of the formation of blood clots, cholesterol plaques;
• marked anti-inflammatory effect;
• has a positive effect on joints, especially inflamed ones;
• general immunity is strengthened;
• cleansing action - frees the body from harmful, toxic substances;
• helps to cure beriberi;
• provides safe weight loss.

In addition to benefits, smoked herring can be harmful to health. So, doctors say that people with existing kidney diseases should not abuse the delicacy. The high salt content in the product will also adversely affect hypertension (high blood pressure). You should not use smoked herring with swelling of the limbs.

Of course, the main contraindication is individual intolerance to the product.

How to cook?

Consider popular recipes for cooking smoked herring at home.

cold smoked

Fresh or frozen meat is suitable for this cooking method. All you need is salt and wood chips.

First, you should rinse the fish under the tap, remove the insides, head. Sprinkle generously with salt in a deep bowl, leave to marinate for about an hour.

Place already dried carcasses in a smokehouse. Cooking time 6 hours. The optimum temperature is 35 degrees.

At the end, take out the smoked meat, hang it in a draft for a couple of hours. So the fish will get rid of the excess smell, saturate with taste.

Cold-smoked meat is stored for about 10 days in the refrigerator. You can extend the shelf life by freezing.

Use the product with bread, butter, salads.

hot smoked

Ingredients:

• 1 kg of fish;
• coriander;
• salt;
• vegetable oil;
• spices to taste.

Recipe Description:

• mix all the spices in a bowl, send the fish there, leave to marinate for 3 hours;
• make a fire in a home smokehouse, put oak, alder or fruit tree chips on the bottom;
• install a drip tray to drain excess fat;
• put the carcasses on the vegetable grill;
• as soon as smoke appeared, it means that the process began;
• the smoking time in this way is 30 minutes, this time is enough for the herring to acquire a golden color, a smoky smell, and an excellent taste;
• keep the temperature at 70 degrees;
• the cooked product should cool down, make sure that it does not burn out, does not dry out - for this, do not allow the temperature to rise;
• herring shelf life - three days;
• served with potatoes, cereals, pasta, sour cream sauce is excellent.

It is not difficult to smoke herring on your own. The main thing is to get a homemade smokehouse, fresh fish and your favorite spices. Ready snack, cold or hot, it turns out fragrant, tasty. In addition, such inexpensive, properly cooked meat can benefit the body by strengthening the immune system and improving digestion.

For how to smoke herring, see the video below.

Salaka in English is called sprats (for smaller fish) or Baltic herring (for larger specimens). And these names are not accidental. This can be understood by observing the smoking of Baltic herring at home, when the result is a product very similar to large golden sprats from canned food loved by many in metal cans.

Ingredients:

Baltic herring - 1 kg;
Mixture of peppers - 1 tbsp. l.;
A mixture of coriander and turmeric - 1 tbsp. l.;
Salt - to taste;
Sunflower refined vegetable oil - 60 ml.

A step-by-step recipe for smoking herring in a home smokehouse with a photo

Defrost (if necessary) and wash the amount of herring planned for smoking, supplementing it with a measured amount of spices (a mixture of peppers, seasoning from coriander and turmeric grains, table or sea salt), sunflower / olive refined oil.

Let's clean the herring from heads, fins, entrails. Wash and dry prepared fish carcasses.

Crush a mixture of green, pink, white and black peppers in a small ceramic mortar, carefully grinding all the peas with a pestle, achieving uniform grinding.

In the crushed mixture of peppers, add a composition of dried coriander seeds and bright turmeric powder.

Add the desired amount of salt to the ground spices.

Pour the prepared spicy mixture with refined vegetable sunflower / olive oil suitable for smoking Baltic herring.

Pour the gutted, washed, dried herring carcasses with the prepared marinade from refined oil, salt, a mixture of peppers, coriander and turmeric. Cover with foil and marinate for at least a couple of hours in a cool place.

For smoking herring on a fire, we use the simplest home-made smokehouse, consisting of a twenty-liter thick-walled cast-iron cast-iron cast iron, the bottom of which is filled with prepared sawdust from alder / oak / cherry (or a mixture of them) to choose from, a grease-catching plate installed on the lower grate above the sawdust (it is extremely important to make the grease trap in such a way as not to allow any fat to get on the heated sawdust, failure to comply with this point will automatically lead to a deterioration in the taste of smoked meat, up to the impossibility of eating the end product of smoking in food!), the main grate for laying products intended for smoking.

Such a home smokehouse is installed on a heavy thick plate with a special hole, adjustable with additional inserts to fit the dimensions of a particular standard cast iron. The slab is mounted on brick supports, which surround the place of the fire. On the one hand, a high metal pipe is also installed, which acts as a chimney for removing excess combustion products, which allows you to smoke in more comfortable conditions, without smoke. A small warehouse of firewood, branches, which will be useful for maintaining the fire in the process of smoking products, for example, fish from the herring family, herring, should be located near the fire.

We lay the herring marinated in spicy salted vegetable oil evenly over the entire surface of the smoking grate.

We cover the cast iron with herring, laid out on a smoking grate, with a tight lid and follow the fire for half an hour.

Thirty minutes flew by. Smoked with the aromas of natural oak and cherry, our smoked herring beckons with the brilliance of its iridescent gold surface.

Let it cool a little on the wire rack, removing the cast iron from the heat.

Salaka is one of the types of herring. It lives in the waters of the Baltic Sea, as well as in the waters of northern countries such as Norway and Finland.

Often this fish is also called the Baltic herring.

Cooking it is easy and simple, the recipes for making herring are varied. The fillet of this fish is unusually tender and melts on the tongue. One of the most popular productions of Baltic fish is the production of sprats and canned tomatoes.

It is difficult to find a person who does not know what kind of fish - herring. More this inhabitant of the Baltic waters, as well as the Kaliningrad and Curonian lagoons, is known in the form of delicious smoked sprats in oil and other canned food. Depending on when spawning occurs, herring is divided into two types: autumn and spring. Autumn fish is more suitable for industrial fishing. It is the most fleshy, has a large size.

The average size of a fish is no more than 15-17 centimeters. But there are specimens reaching a length of 30 centimeters. In appearance, the fish looks like miniature herring, its meat also tastes like an ordinary herring. Commercial fishing goes on all year round. The stalls are full of herring regardless of the season. It can be purchased both fresh and frozen. For residents of Russian regions, herring is familiar in canned form, smoked or salted. In Soviet times, herring fried in sunflower oil was a frequent guest of the diet. And among the inhabitants of Finland, herring baked in sour cream with herbs is considered a national dish.

Raw material selection

Fresh herring, like any other fresh fish, is selected according to the following criteria: the eyes should shine, the gills should be bright red or burgundy, the carcass is dense, and when pressed with a finger, the original shape quickly returns. The smell of fish is fresh, marine. Stale goods are characterized by dents on the cover, as well as a rotten or sour-pungent odor. If all the necessary rules are taken into account when freezing, then the fish will not be broken or crushed. A large number of crushed fish will indicate that the box has been repeatedly thawed and refrozen. The best option in this case is to buy factory-packed goods, and not store-bought.

From the finished product, you can often find spicy or lightly salted herring on the counter. When choosing the right product, it must be remembered that all fish must be with whole bellies and in general should not be crushed. If there are many damaged fish, then this also indicates a violation of the salting process, which can adversely affect health after eating such herring.

The nutritional value

Salaka is a low-calorie product. There are only 125 kcal per 100 g of product. And at the same time, herring meat is very satisfying. This is due to the high content of useful trace elements and substances, such as:

Rich in a combination of all micro and macro elements, minerals, vitamins, herring is a leader as a dietary product. You need to add to this an extremely low calorie content and easy digestibility, and there is no better product for correcting proper nutrition. You can use herring in any quantity and not worry about centimeters at the waist: a full range of useful substances will work for the body, and not against it.

Speaking about the abundance of useful qualities of the product, do not forget about the presence of omega fatty acids. It is they who fight with excess cholesterol produced in the blood and block the formation of cholesterol plaques that clog blood vessels. The body is not able to produce omega 3 acids on its own, so it is extremely necessary to consume them in the form of seafood, and herring will perfectly cope with this task.

Fatty acids perform more a number of useful functions in the human body:

Salak should be introduced into the diet, because it will bring many health benefits. A variety of cooking methods will not allow the fish to get bored.

It can be grilled, previously marinated in lemon and herbs; good herring, baked in the oven or steamed. It is important here not to overdry the fish - you need to cook it for no more than half an hour, otherwise it will become dry and tasteless. Longer processing also affects the number of useful elements: with prolonged heating, they are destroyed or lose their main functions.

What to treat yourself on a fish day? Salaka is famous for its versatility in cooking. A decent smoked product is made from Baltic herring, salted and baked, fried in a large amount of oil.

Very good herring 'sounds » in combination with fragrant spices, as well as in tandem with hot smoke.

The only negative of the product is too many bones.

But it should be noted that they are very easily separated from the meat.

What do you need for a delicious meal?

Of course, a well-chosen and fresh product. The taste of the finished dish depends entirely on how fresh the fish goes into the recipe. And it is better not to save on it.

homemade sprats

The recipe for sprats will be mastered even by a novice hostess without experience with fish. Sprats have always been a delicacy product.

A rare festive feast was complete without a canape with smoked fish or a salad with sprats.

Even ardent opponents of fish products rarely refused a shiny sandwich with sprats.

Their highlight is in the rich taste and bright aroma.

Alas, modern producers of sprats do not pay due attention to the quality of canned fish. True, this applies not only to the Baltic herring, but also to other products of the meat and dairy industry. One way or another, but recently housewives rushed to master home cooking technologies for certain delicacies. And sprats will not be an exception here.

One of the main advantages of home cooking is confidence in the quality of the final product. It is unlikely that anyone will cook for themselves from low-quality products or add flavor enhancers, preservatives or stabilizers to home-made canned food, the presence of which is so abundant in industrial canned food.

So, for sprats from sprat at home, the following components will be required:

• fish (herring or sprat) - 0.6 kg;
• vegetable oil - 1 glass;
• strong tea brew - 1 tbsp. l.;
• onions - 2 pieces;
• allspice and ordinary black - 1 tsp;
• lavrushka, salt - to taste.

Experienced chefs advise taking a cast-iron pot or a cauldron with a thick bottom to cook sprats. Pour vegetable oil into the selected vessel and heat it well on fire.

While the oil is heating, chop the onion (in any form at the discretion of the hostess), brew the tea leaves and cool it a little.

The oil is well warmed up - it's time to pour the fish and chopped onions into the pot.

Following pour in a strong brew and pour in the spices.

Close the dish tightly with a lid and leave the sprats to languish over low heat.

Cooking sprats takes a long time.

This is done so that all the bones soften and do not cause discomfort while eating. The dish requires constant stirring.

It is better to use a wooden pestle or spatula for this and do everything with the utmost care so as not to crush or break the carcasses of the fish. During long cooking, the moisture evaporates. As it evaporates, add boiling water. The dish during cooking should not be dry. The readiness of sprats is determined by the ease with which the meat will be separated from the bones. This is one of the easiest cooking methods.

Dish for every day. It is good to serve it with boiled potatoes or fresh vegetable stew.

As ingredients you need to take:

Roll each fish separately in a mixture of flour and salt, fry in a small amount of sunflower oil.

Peel onions and carrots, fry until golden brown, then add tomato paste or tomatoes.

Necessarily first fry the onions and carrots and then add the tomatoes.

Saute vegetables together for about five minutes.

Take a deep plate, put a layer of vegetables, a layer of fried fish on it, then marinade again and so on until the ingredients run out.

Put the laid out dish in the refrigerator for several hours, ideally overnight, so that the fish is soaked in vegetable marinade.

Spicy salted fish

This option is suitable for lovers of spicy salted fish. The marinade may vary, it all depends on the spices added - you can add any that suit your preferences. Ideal with boiled potatoes, onions and a slice of Borodino bread.

You will need the following ingredients:

Boil the water for the marinade, after adding all the spices to it. When it boils, add salt and sugar. Boil everything together for at least 10 minutes to reveal the taste of spices.

Cool the finished marinade. Put the herring, washed and dried, in a jar or saucepan, pour cold marinade over it and put a plank with a load on top. Send the blank for 1 day to a cold place.

Baked with smoked cheese

When you are completely tired of monotonous dishes and want a culinary novelty, you can cook baked herring. Fish is baked in the oven, sprinkled with smoked or regular hard cheese. It turns out a tasty and satisfying snack, ideal for cold beer.

For this dish you need to take:

Sift flour and add salt. Rinse the fish fillet thoroughly and cut into portions.

Roll the fish pieces in flour and place in a single layer on a baking sheet greased with sunflower oil. Peel the onion, cut into small cubes and put a thin layer on top of the fish. Put grated cheese on a large grater on the onion. Put the rest of the fish on top of the cheese, sprinkle with all the seasonings, sprinkle with the juice of half a lemon. Preheat the oven to 180 degrees. When the oven warms up enough, send a baking sheet with fish there for half an hour. The fish should be well browned - then it can be taken out and served.

fake hare

In the arsenal of every housewife, there is probably a dish with which she invariably surprises the guests who come to her. A fake fish hare is one such dish, an ace up your sleeve. With it, you can surprise anyone, even the most capricious guest!

For an extraordinary meal the following components are required:

Fish fillet must be scrolled twice through a meat grinder with a fine grate. In the resulting minced meat, add slightly soaked bread, eggs, chopped onion, salt and pepper, lemon zest, butter.

Minced meat with all ingredients must be thoroughly kneaded until smooth. The finished mass is formed in the form of a loaf, which then needs to be rolled in flour and coated with vegetable oil with a culinary brush.

Put the workpiece on a greased baking sheet, sprinkle with breading and bake at a temperature of 180 degrees until fully cooked. This recipe is also suitable for a slow cooker. A fake hare is laid out in a multicooker bowl and baked in the “baking” mode for 45 minutes. The fake hare is served chilled, sprinkled with herbs.

Attention, only TODAY!

Salaka is a small commercial fish, belongs to the herring. Most of the fish caught is used to make delicious canned food, the rest is sold chilled, often frozen. Such a fish can be salted, fried, smoked. Hot-smoked herring, cooked at home, turns out to be unusually tasty, fragrant, and very much resembles everyone's favorite sprats.

Calorie content and composition

In addition to excellent taste, herring has a lot of useful properties. The fish has a rich composition of minerals and vitamins. Phosphorus, magnesium, iodine, fluorine, calcium, as well as vitamins A, E, C of groups B - are of great value to the body.

Smoked herring goes well with vegetables, ideal for sandwiches, canapes and snacks. Smoked fish has an average calorie content, but in a small amount it will not harm the figure, but will only bring benefits.

100 g smoked herring contains:

• Proteins - 25.4 g.
• Fat - 5.6 g.

• Carbohydrates - 0.0 g.
• Calorie content - 152 kcal.

Preparing and marinating herring

Before starting the smoking process, the fish should be thawed, the head removed along with the entrails. Then rinse thoroughly with water, put on a paper towel to dry.

Marinade preparation: for 1 kg of herring, take 1 tbsp. spoons of a mixture of peppers, Italian herbs, coriander, 40 g of salt, 60 g of any vegetable oil. Mix the fish with all the ingredients, leave to marinate for 2-3 hours.

You can do without adding spices, leaving only salt from the ingredients. So the fish will retain its taste with a pleasant smoked aroma.

Cooking herring in a hot smoked smokehouse

The product is smoked quite quickly and easily, and the result is a beautiful golden fish with an appetizing smoky aroma and delicious taste. With this dish you can decorate any festive table and surprise your guests.

• First you need to make a fire on which the smokehouse will be installed. You can use an ordinary barbecue or make a stand out of bricks. Wood for a fire can be taken any.
• While the fire is burning, prepare a smokehouse. Scatter two handfuls of wood chips for smoking on the bottom in an even layer. It should be from oak, alder or fruit (cherry, cherry, apple, pear, grapes). Wood chips can be bought at a specialized store or made independently. It is desirable that the sawdust be approximately the same chips, then they will smolder evenly.
• Place a special container over the wood chips. It will protect the sawdust from the juice, and they will not burn. Install a grate at the top, put the herring carcasses on it, leaving small gaps.
• Close the smokehouse tightly with a lid, if there is a water seal, pour water into it. When the firewood in the fire burns out enough, and you get a good heat, put the smokehouse on.
• After 5-7 minutes, smoke should appear from the hole in the lid - this means that the smoking process has begun. Next, pinpoint 25-30 minutes, after which the dish is ready. During smoking, make sure that the fire does not go out, you can put a little firewood. But the fire should not be too intense, otherwise the fish will burn.

After cooking, take herring out of the smokehouse, let it cool in the air. Then you can taste the delicious fish.

Also, this fish can be cooked in a brick smokehouse. Detailed instructions on the video:

Smoking herring in an apartment

If you love fish very much, but you don’t have a country house, it doesn’t matter. You can cook a delicacy without leaving your apartment, using improvised means.

For the smokehouse you will need: a cast-iron pot with a lid, foil, a metal grate (hot stand).

For sawdust you will need: 1 tbsp. spoon of white rice, 1 teaspoon of dry tea leaves, 1 piece or 1 teaspoon of sugar.

Cooking:

• Pour rice, tea leaves at the bottom of the pot, put sugar in the center.
• On top of the improvised sawdust, lay a double layer of foil and pierce it with a needle in several places.
• Place a wire rack over the foil so that it is 5 centimeters below the top of the pot.
• Put the pickled (as described above) herring on the grate.
• Cut out a circle of foil a couple of centimeters in diameter larger than the lid of the pot. Cover the pot with it, and close the lid on top.
• Smoke the fish over low heat on a gas stove or in the oven for 25-30 minutes.

After, remove the pot from the heat, let the dish cool down right in the smokehouse. Then you can taste delicious smoked herring. Enjoy your meal!

Terms and Definitions:

• Fish defrosting– the technological process of defrosting fish to a temperature of t= 0 ... -2°C in the center of the carcass.
• Brine- saturated salt solution for salting fish and other technological purposes.
• Brine density- the volume of brine in grams per 1 cm 3.
• Hydrometer- a device for determining the density of brine.

1. Regulatory documents

This type of product is manufactured in accordance with GOST 6606-83 “Small hot smoked fish. Specifications” or according to TU 9263-039-46973989-2009 (Developed by Nesse).

Specifications No. 9263-002-29304028-2012 HOT SMOKED FISH "DELICATE" (included in the delivery set, developed by Izhitsa LLC).

2. Raw material

2.1. Types of raw materials

Salaka is a schooling pelagic fish of the herring family. More precisely, this is the Baltic subspecies of the Atlantic herring. The size is about 20 cm, rarely reaches 35 cm. It lives in the Baltic Sea, in its freshwater bays: Curonian and Kaliningrad. Fishing for herring goes on all year round.

Herring feeds on small crustaceans, incl. calanus, therefore, special attention should be paid to the presence of calanus in fish.

The main type of raw material for the production of hot-smoked herring is fresh-frozen whole herring (Fig. 1).

Fig.1 Frozen herring

Size ranges in cm: 16-18, 17+, 18+.

The main suppliers from the North-West region:

• Fish Empire LLC
• Alfa Fish LLC and others.

Manufacturers:

• Balt Iney LLC, Russia
• Morobell, Estonia
• RRK "For the Motherland"
• LLC "Proteus"
• Selection of raw materials

For a competent assessment of raw materials, you need to take a briquette and do a control work. Defrost in air at +20°C and evaluate performance at room temperature.

Storage conditions for frozen fish. Long-term storage of industrial stocks of frozen fish must be carried out in sub-zero chambers at a temperature not higher than -18°C. If the production has exclusively operational stocks for a period of 2 to 7 days, then in this case it is possible to use chambers with a temperature of -5-10 ° C, and then strictly observing the rotation of new and old receipts.

3. Defrosting herring

3.1. Defrosting methods

Defrosting of fish in conditions of small and medium production (up to 1 ton per day) is most often carried out by air on racks. The fish is thawed to a temperature of t= 0 ... -2°C in the center of the carcass.

During air defrosting on racks (Fig. 3), the defrosting time will be at least τ=12-14 hours, if the ambient air temperature in the room is t~20°C. Therefore, it is necessary to calculate the time of laying out on the racks so that the fish is ready for the planned start of cutting (the start of the shift). In practice, the defrosting time is limited by the production cycle: in other words, you can’t put a new batch of raw materials on the rack until you remove the previous one and recycle it. Therefore, sometimes raw materials are removed from the racks in a state of semi-readiness and defrosting is completed in baths with running water.

Fig. 2 - Rack for defrosting.

3.2. Losses during defrosting herring

Losses during defrosting can range from 1 to 3% or more, depending on the conscientiousness of the raw material manufacturer and compliance with the defrosting technology.

4. Fish Ambassador

4.1. Types of salting

The main type of salting for hot smoking is brine salting. The fish should pick up a little salt, about 1.5%. This is the so-called flavoring ambassador.

Tuzluchny Ambassador strong> - fish is salted in a pre-prepared salt solution (brine) or salt solution (salt with the addition of other components). The brine salting makes it possible to carry out the completed salting to a given salinity, an increase in the weight of the fish after salting. The ability to speed up the process of maturation of fish, as well as to ripen non-ripening fish species.

4.2. Tuzluchny Ambassador

When salting herring, it is necessary to prepare brine 1.10 ÷ 1.18 g / cm 3. Immerse the fish in a bath with brine, put a clamping grate or oppression on the bath, and take it to the salting compartment with an air temperature of t=0÷+5◦С.

The ratio of brine and fish is 1:1.

Salting time approx. τ=30 minutes, depending on the size of the fish.

After salting, rinse the fish in a bath with weak brine p=1.03 g/cm 3 .

4.3. Ways to check readiness

To determine the salinity, you need to take a few salted fish and separate the fillets.

4.4. Salting loss

Loss in brine salting is not more than 1%.

5. Preparation of the semi-finished product before smoking

Salted, washed fish should be kept for another 2-4 hours in the maturation chamber with air temperature t=0÷+5◦С. This is necessary for the redistribution of salt, but this item can be neglected to shorten the cycle.

There are three ways to place herring on the smoking cage (smoking frame):

1. On skewers specialized for small fish (Fig. 3) - vertically.
2. On skewers for small fish 4mm.
3. On the bars - horizontally.

Fig.3 Skewers specialized for small fish

Option 1- hanging on skewers. On specialized skewers, fish are placed in 52 pieces.

With an average fish weight of 100 gr. can be placed on one skewer - 5200 gr.

The weighting occurs on 3-4 rows.

Option 2- If the herring is large, then we string 4 mm on a skewer through the eye. About 30 fish are placed on skewers.

With an average fish weight of 150-180 gr. can be placed on one skewer - 5kg.

The weighting occurs on 3-4 rows.

There are 6 skewers per row.

Option 3- laying on the gratings.

The difference in the percentage of losses is about 1%.

The loss coefficient for smoking herring is 1.25 (20%).

Baltic herring is placed on the grill for smoking. In total, seven gratings are inserted into the cage. When placed, the fish should not touch each other and fill the free space as much as possible. The approximate weight of herring on one grid is 7500 gr.

Approximate product weight per stand is 52.5 kg.

6. Drying and smoking

Drying herring before hot smoking occurs in two stages:

6.1. Pre-drying with a fan.

Under the fans (not in the smoking chamber, you need to create a powerful vertical air flow using the Izhitsa-SV drying chamber (Fig. 4) or a separate fan.) - to remove moisture from the surface (what has not had time to drain) and equalize the temperature of the fish with room temperature.

The drying speed in the first stage depends on the temperature and humidity in the room. The temperature should not be lower than t=18°C, the humidity should not be higher than 60%.

Rice. 4 - Chamber for drying fish before smoking Izhitsa-SV

6.2. Drying and preheating + smoking start

The goal is to start raising the temperature in fish meat from t=15-20°C to 40°C and finally remove moisture from the surface of the fish.

The main requirement for the drying and heating stage is smoothness. This step should take at least 40 minutes. At the beginning of this stage, the doors are open, the damper is open (to remove excess moisture in the air).

Upon reaching the temperature t=30-40°C, the actual smoking stage begins. At the same time, the operator of the smoking chamber ignites the smoke generator and launches the smoke-air mixture into the chamber.

The door closes, the damper closes by 50% and the smoke begins to flow - the smoke generator is working. The drying and heating stage, when the meat reaches 40 ° C in the body, smoothly passes to the next stage - boiling.

6.3. Boiling + smoking (colour overlay)

The goal is to achieve the culinary readiness of the product, i.e. the semi-finished product must be ready for use.

Process: further gradual increase in temperature in the center of the fish from t=40 to 55◦С with smoke supply, 40◦С is the protein denaturation start temperature. The stage lasts an average of 1 hour 40 minutes.

6.4. signs of readiness

• The meat falls off the bones easily;
• The broth (fish juice) is transparent inside;
• The meat acquires a predominantly white color (ivory color);
• Easily divided into myoseptam (fish slices).

At the same time, the temperature continues to rise with the simultaneous application of color (golden color) to the semi-finished product.

On average, the consumption of wood chips is 2-3 sleeves per load (3 kg * 3 - 9 kg)

6.5. Cooling after smoking

At the end of the smoking process, the product must be cooled to storage temperature.

Stages:

1. Cooling down to shop temperature — t=18◦ С
2. Cooling to a temperature slightly above t=0◦ +5◦С — Packing takes place at this stage.
3. Cooling in the storage chamber to the storage temperature t=0◦ -2◦С.

7. Packing

Fish removed from the cages must first be packaged in mesh boxes, lined with parchment (or sub-parchment), and then packaged in consumer packaging or shipping containers.

They produce herring packed in bags of polymeric materials; on a foamed polystyrene substrate in food film without vacuum; in corrugated cardboard boxes weighing no more than 10 kg, or in polymer boxes weighing no more than 10 kg.

For sale through a retail network by weight:

• Smoked fish must be packed in a corrugated box (Fig. 5), lining it with parchment.

Fig.5 Hot smoked herring in a corrugated box

For the manufacture of products in consumer packaging:

• Packed in trays made of polymeric materials (without vacuum or in a modified gas environment), a film is soldered on top using special sealers (traysealers).
• They are laid on a foamed polystyrene substrate (Fig. 6), wrapped with a food stretch film on top. Packed in film using an automatic packer or manually.

Fig.6 Expanded polystyrene tray

• Packed in a plastic container with a lid (Fig. 7).

Fig.7 Hot smoked herring in a plastic container

8. Calculation of profitability for herring hot-smoked

Profitability for this SOE in different distribution channels (wholesale, chain retail, large wholesale).

The profitability of a product is the ratio of profit per unit of manufactured product to the cost of this product. Profit per product can be found from the difference between the wholesale price of the product and the cost price.

The profitability of products (it is also called the rate of return) is the ratio of profit (its total amount) to product sales (the relative amount of profit that falls on only 1 ruble of current costs) and production costs.

With the help of product profitability, the very efficiency of production of specific types of products is evaluated, while the profitability of production, or the overall balance sheet profitability, as a whole serves as an indicator of the company's performance.

The profitability of products (services or works) can be determined by the organization as a whole or by individual types of products. With the help of the profitability of products, it is possible to determine whether it is possible to reduce the cost of individual types. You can also calculate the planned profitability if the company wants to introduce a new product.

In order to find the profitability of products as an indicator of the effectiveness of all costs of production or sales, you should use the following formula (1):

Profitability \u003d Profit / Cost * 100%

For clarity, we calculate the profitability of the product by solving a small problem.

Production capacity - 200 kg per shift of the finished product. Changes in the month 22.

The cost of GP (raw materials and materials) - 45 r / kg.

Number of workers - 2 people. Salary - 15000 r / person.

Proceeds from the sale of products - 65 r / kg.

We calculate the total labor costs per 1 kg of the finished product: 30,000 RFP / 4,400 HP per month = 6.81 rubles / kg. Profitability is: 13.2 profit/51.81*100%=25.48%

Typically, the profitability of products is lower than in the example. The lowest profitability for the production of large-scale wholesale batches of products is higher for small-scale wholesale, and the largest is retail sales.

9. Storage of finished products (FP)

GP storage corresponds to GOST or TU according to which it was manufactured.

Hot smoked herring is stored at t=2◦÷ -2◦С for no more than 72 hours from the end of the technological process.

At t=2◦÷ 6◦С — no more than 48 hours.

Frozen hot-smoked fish is stored at t=-18◦С for no more than 30 days.

According to TU 9263, finished products are stored for 14 days at t=-2…-8◦С.

There are regulatory documents according to which you can store products in vacuum packaging for up to 1 month.

10. Delivery to the point of sale and storage

Delivery is organized by road, preferably with an isothermal van equipped with a refrigerator.

The conditions of transportation and storage at the point must be identical to the conditions of storage at the factory (single cold chain).