Sprats have been known to many of us since Soviet times. Today, this delicacy has not lost its charm, but, on the contrary, has become even more rare. Only a few factories in Latvia have preserved the traditions of making real sprats. And we'll show you how they do it.

Three decades ago, every Soviet citizen considered it a blessing to buy a few jars of sprats, so that there was something to surprise the guests during the feast. Today they are no longer an obligatory attribute of every holiday, giving way to other delicacies. Nevertheless, sprats in oil neatly packed in tins are still considered the queen of canned food in Russia. Today we will try to find out what kind of fish sprats are made of, by what technology, and also visit a Latvian factory that has preserved Soviet traditions in the production of this delicacy.

Fish or canned food?

Even lovers of sprats cannot always answer a simple question: “What is a small fish or a kind of canned food?”. It turns out that it is both. Initially, Baltic sprats were placed in jars - a small fish no more than 10-12 cm long, living in the sea of ​​the same name. But over time, natural reserves were depleted and under the name "Sprats" they began to sell calibrated sprat, Caspian sprat or herring. However, even today in a tin can you can see the same fish - some factories are jealous of cooking technology original canned food, carefully controlling what their sprats are made of.

Sprat production technology

Everything is pretty simple. First, the fish is caught and delivered to the factory. Then the raw material is washed in fresh water and cut. Clean fish are placed in pallets and sent to be smoked for some time. After that, it is placed in jars, filled with oil and sprinkled with spices, which are mainly used as salt and pepper. At the last stage, the jars are rolled up, labeled and put into boxes.

It is interesting

It turns out that the sale of sprats produced according to the original technology is prohibited in Russia. The reason is smoking, which leads to the formation of benzopyrene in fish meat, a carcinogen that increases the risk of cancer. In our country, habitual smoking has been replaced by the addition of so-called liquid smoke, which is completely safe for the human body. Most Latvian factories still use traditional smoking. Therefore, it is not easy for Russians to try real Riga sprats, although their health only benefits from this.

Brīvais Vilnis, located in the Latvian town of Salacgrīva, is considered one of the best factories for the production of real sprats. Canned food here is still made according to traditional technology, using real smoke for smoking and manual labor in sorting and stacking the fish.

Production of sprats with checking and sorting of raw materials. Several samples are taken from each batch and transferred to the laboratory, which gives a conclusion on the suitability of the fish for human consumption. If everything is in order with the fish, some goes for sorting, and some goes to a large freezer.

For sprats, only the most the best fish, which has an attractive appearance (not wrinkled, without visible damage) and carcass sizes in the range of 11-13 centimeters. Some believe that it is precisely because of careful sizing that real sprats have such good taste. Sorting is done manually, as the machines often damage the delicate carcasses of the fish and are not able to select it with such accuracy as the Latvian workers do.

The next step is stringing the fish. Small sprats and large sprats are strung on the same tables. When the master gives the command: “We string a large one!”, Work is carried out with large fish. If the master says: “We string small ones!”, The workers switch to small fish. Together, they cannot be combined, since the quality of smoking may suffer because of this.

Before getting into the smokehouse, the fish settles a little. This is necessary so that moisture and smoke from the glass can freely penetrate into the meat. By the way, alder sawdust is used to create smoke. In the process of smoking, the fish passes through a special tunnel, divided into 15 zones. Each of them creates special conditions for processing carcasses. The smoker is responsible for the microclimate, who monitors each of the sites. This is almost the most responsible position at the plant, since the taste of the product largely depends on the work of the master.

At the last stage of the production of sprats, smoked fish enters the packing shop. Here, instead of the usual machines, dozens of workers also work, who carefully put the carcasses in a jar. In recent years, the plant has begun to produce sprats in containers with transparent lids. So it is immediately clear that the manufacturer is not hacking, carefully controlling such, at first glance, unprincipled nuance as the quality of laying fish. Filled cans are rolled up, washed and dried with steam. After labeling, they are put into boxes and sent to the warehouse.

Sprats are the most interesting type of canned food in terms of production. In this area, traditions and their customers are honored. Let's hope that today's popular robotization and new technologies will not affect the production methods honed by several generations of craftsmen and technologists for a long time to come.

The Foodbay marketplace offers to familiarize yourself with the catalog of equipment for production.

Huge numbers of fish are caught every day. There are many types of fish. From which sprats are made and which ones are considered of high quality, this article will tell.

Sprats

What are sprats? Sprats - view canned fish. At first they were made from Baltic sprat. Gradually, the production of herring, Caspian sprat and other small fish under this name appeared. Small fish are prepared without pre-processing them. They are simply smoked and then preserved in oil. As a rule, the word sprats refers to any canned butterfish.

fish species

At first, sprats were made only from herring fish. European sprat can be found in the Baltic, North, Norwegian seas. It eats small plankton and is small in size. The length is 13-18 cm, and the weight is 10-12 g. The life span is 6 years. The remaining subspecies are found in the Black and Mediterranean Seas. They also make canned food. They are also made from:

• tyulki;
• herring;
• sardines;
• capelin.

Quality

How to choose canned sprats? The answer to this question was given by experts in this field. To purchase high-quality sprats, when choosing canned food, you need to pay attention to:

• fish size;
• color;
• smell;
• their placement in the bank;
• kind of fish.

Usually the length of the fish should be no more than 11 cm. In appearance, they should be whole, without skin swelling and damage. Sprats of good quality have a golden color and a pleasant smell.

They also differ in a special way of laying fish in a jar. They should be next to each other in even rows or in the form of a pigtail. Laying takes place depending on the time of year: with the belly part up - in summer, with the dorsal part up - in winter.

According to culinary experts, over time, sprats become the most saturated in taste. They advise buying canned food that has a shelf life of 12-18 months.

• Interesting article -

It is necessary to carefully examine canned sprats. The appearance of the packaging will tell you about a low-quality product. You can not buy rusty jars with damage and swollen lids. These signs indicate violations of cooking technologies:

• swollen skin on fish - high temperature of smoking or undersmoking;
• dark-colored fish - excess smoking time;
• strong smell - excess smoking time or excess liquid smoke.

Canned foods are also considered dangerous if they make a click when the lid is pressed. This is a signal that the sprats are poorly closed or that a lot of gas has accumulated in the package.

What kind of fish are sprats made of - video

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INTRODUCTION

Currently, according to the FAS, about 115.9 million tons of fish and other seafood are produced and harvested annually in the world. Including the production of fish and invertebrates is 26.3 million tons. During the period of perestroika in Russia, there was a sharp decrease in fish catches from х. , in the economic zone of Russia identified in 2000 16 million tons of hydrobionts (65.4%), in the economic zones of foreign states - 0.893 million tons, in open areas of the oceans - 0.202 million tons, in inland waters - 0.316 million tons.

Fish cannery "Za Rodinu" Due to its geographical location in the coastal zone and the best fishing traditions tested over the years, the fish processing plant "Za Rodinu" is known as one of the best and largest producers of fish products.

The oldest and most recognizable fish product produced by the Za Rodinu fish factory is canned sprats. The production of canned sprats began in 1987 in a fish processing plant on the coast of the Kaliningrad Bay.

Since 1987, in parallel with the production of sprats, the processing and canning of other varieties of Baltic fish - herring, smelt and cod, as well as groups of ocean fish - herring, mackerel, sardinella, sardines, etc.

canned fish raw material organoleptic

1. CHARACTERISTICS OF THE ENTERPRISE

The fish processing enterprise LLC “Rybokombinat “For Rodinu” began its production activities in 2007 on the territory and areas previously owned by the SEC “Fishing Collective Farm “For Rodinu”. The complex is located on the bank of the Kaliningrad Sea Canal at the address: Kaliningrad region, pos. Seaside, st. Filler, 2a

The Za Rodinu fish processing plant, founded on the basis of the Za Rodinu fishing collective farm, is one of the oldest Russian enterprises in the industry. For more than six decades, the company has been producing canned food and preserves, smoking and curing fish and seafood.

The high quality of products has been repeatedly noted at professional exhibitions - both Russian and international, including Prodexpo, World Food, etc. And, of course, the main award is the recognition of consumers and the steady growth in demand for TM canned fish " For the Motherland”: today the sales volume is more than 4 million cans per month. Delivery of ready-made canned food is carried out to the cities of the Russian Federation, the Republic of Moldova, member countries of the Customs Union.

The range of canned goods is represented by the following types:

· canned fish: sprats in oil from the Baltic sprat, sprat pate;

Canned fish in tomato sauce with heat treatment and without heat treatment;

· canned fish and vegetable sauce;

Canned natural fish with the addition of oil (Atlantic sardine, sardinella, Atlantic herring, Atlantic mackerel, ocean horse mackerel, Pacific saury);

natural canned food (tuna, squid, pink salmon);

canned food blanched in oil (sardine, tuna)

fish preserves;

dried fish;

cold and hot smoked fish;

salted fish products.

The fish processing plant "For the Motherland" has a registered trademark "For the Motherland"

The production of canned sprats began in 1987 in a fish processing plant on the coast of the Kaliningrad Bay. Since 1987, in parallel with the production of sprats, the processing and canning of other varieties of Baltic fish - herring, smelt and cod, as well as groups of ocean fish - herring, mackerel, sardinella, sardines, etc.

The fish processing enterprise LLC “Rybokombinat “For Rodinu” began its production activities in 2007 on the territory and areas previously owned by the SEC “Fishing Collective Farm “For Rodinu”.

Thanks to specific taste properties Thanks to the traditional method of smoking, using alder wood in smoking, the produced canned sprats have been a favorite delicacy of consumers for more than 40 years.

2. PRODUCTION CHARACTERISTICS

The territory of the enterprise The fish processing enterprise LLC “Rybokombinat “Za Rodinu” is fenced, landscaped, has a storm sewer. The enterprise has a full range of production, sanitary and auxiliary facilities necessary for the implementation of production activities.

Access of people to the territory is limited and is controlled by the security service around the clock.

The territory has transport, pedestrian paths and areas with a hard surface. Free areas of the territory are landscaped with shrubs and trees. A platform for containers for the collection of municipal solid waste has been equipped.

On the territory of the enterprise there are production workshops, refrigerators, storage and auxiliary facilities.

The enterprise is located in 2 separate production workshops made of bricks on a complex solution.

Sanitary facilities are located directly in the production workshops.

Shop No. 1 on the second floor houses office space and a production laboratory.

Water supply, including hot water, and heating are provided under an agreement with the SPK “Fishing Collective Farm “For the Motherland”. Water comes from 5 artesian wells.

Water disposal of industrial and domestic wastewater is carried out after complete biological treatment in the Kaliningrad bypass channel.

The enterprise includes two canning shops:

workshop No. 1 - total area 3092 square meters - production of natural canned food, natural with the addition of oil, "Sprats", pates;

workshop No. 2 - total area 2345 square meters - production of canned food in tomato sauce, fish and vegetable in tomato sauce.

Supply and exhaust ventilation with mechanical and natural impulses is provided in all production premises.

Production includes the following sections and departments:

basic:

site for receiving raw materials and unpacking;

defrosting site;

section for cutting and inspecting fish;

heat treatment section (roasting);

tattoo area;

smoking department;

packing (stuffing) and can rolling area;

sterilization department;

department of sorting (brackery), packing;

auxiliary areas:

area for sanitizing cans;

sauce department;

packaging area;

areas for washing intrashop containers;

site for preliminary preparation of dry auxiliary materials (calcination, screening);

storage areas/warehouses:

storage of auxiliary materials;

corrugated packaging warehouse;

site of the expedition and shipment of finished products.

For the storage of raw materials, semi-finished products and finished products, there are storage rooms:

frozen fish raw materials - not higher than minus 18 0 C (4 chambers with a capacity of 500, 288, 205 and 500 tons)

ready-made canned food - not higher than 20 0 С;

tomato paste;

industrial semi-finished products (in the production of pâtés)

Raw material storage chambers are equipped with automatic temperature recorders.

There are departments for storage of cleaning equipment, detergents and disinfectants, preparation of disinfectants.

Fish waste generated during the production process is shipped to animal feed on a daily basis under the contract.

Industrial premises.

The layout and arrangement of equipment in production facilities ensures the flow of technological processes, the separation of "dirty" and "clean" zones and the possibility of sanitizing all areas.

The surfaces of technological equipment in direct contact with raw materials, semi-finished products, finished products, as well as containers, inventory are made of materials approved by bodies and institutions of the Ministry of Health and Social Development of the Russian Federation for contact with food products, and allow the use hot water and disinfectants.

The floors of industrial premises have a hard non-absorbent surface, non-slippery and are made of durable waterproof, non-toxic, acid-, alkali- and oil-resistant material, easy to clean and disinfect. The floors have a slope, the slopes of the trays and channels are not less than the slope of the floor. The direction of the slopes is such that wastewater flows into the openings of trays and channels with removable gratings, without crossing passages and passages. The joints between the floor and the walls are waterproof and easily accessible for cleaning and disinfection.

The walls are painted and have a smooth, water-resistant, impact-resistant surface and are easy to clean. All communication pipes and cables are recessed into the wall surface or neatly sewn.

The doors are made of sandwich panels and/or metal coated to prevent corrosion.

The design of lighting fixtures in all production and auxiliary premises excludes the ingress of glass fragments on products.

All the walls of the amenity premises are tiled, the ceilings are painted or whitewashed, they are easy to clean, wash and disinfect. The floors are tiled with ceramic tiles.

In terms of safety, the water used for technological purposes meets the requirements for drinking water.

The production facilities have a sufficient number of washing taps with hot and cold water supply.

Air conditioning and ventilation systems are provided at the production sites to maintain the required temperature and humidity.

Production and storage facilities have the necessary measures to protect against the penetration of rodents. Deratization is carried out under the contract.

The production areas use the following equipment:

Defrosters H2-ITA-112;

Washing baths with a built-in conveyor for unloading raw materials;

Scale-removing drum ChM-1;

Cutting machine VMK, H2-IRS;

Stuffing machine INA-115;

Device for feeding the finished pate mass to the K6-FNF-200 packing machine;

Pate filler IDA-501;

Sauce filler B4-KDN-1-1;

Oil filler B4-KDN-2-1;

Salt batcher BS-4;

Seaming machine B4-KZK-79, B4-KZK-84;

Seaming machine TAF 4;

Device for washing rolled cans KR-2, KR-3;

Vertical autoclave H2-ITL-206, B6-KAV-2;

Bank washing machine H2-IMA-102;

Drying unit H2-ISB-101;

Labeling machine B4-KET-1, KOCH-A;

Installation for drying / calcining salt;

Roasting oven H10-IZHR-2;

Smoking installation of tunnel type TKU-2;

Cutter L5-FKM;

Apparatus for fine grinding K6-FKM;

head trimmer,

Meatball line A1-FN-ZK,

Tables, transport lines, racks, etc.

Devices and working equipment, containers, containers, inventory, cutting boards, etc. are made of materials approved for contact with food by the authorities and institutions of the Ministry of Health and Social Development of the Russian Federation. Inventory used in various production areas has the appropriate distinctive marking. The transfer of raw materials and semi-finished products between the sites is carried out by intrashop transport - hydraulic trolleys.

The enterprise has created all the conditions for the personnel to observe the rules of personal hygiene, as well as to exclude the possibility of the emergence and spread of infectious diseases and guarantee the production of safe fish products.

Each employee involved in the production process undergoes a medical examination and instruction in personal hygiene.

Sanitary facilities include:

a) dressing rooms for outerwear and shoes;

b) dressing overalls;

c) bathrooms, showers - men's, women's;

d) pantries for clean and used clothes;

e) storerooms for detergents and disinfectants. funds, cleaning equipment;

f) dryer for aprons and shoes;

g) sanitary checkpoint.

The rooms in which the dressing rooms for work and home clothes are located are adjacent to the shower rooms and are isolated from each other. The walls of showers and bathrooms are covered with glazed tiles, the walls of storage rooms and dryers are painted with oil paint.

All sanitary facilities are provided with the necessary equipment and supplies.

The total number of working personnel is 336 people. The company operates in 2 shifts.

3. CHARACTERISTICS OF RAW FISH

There are about 22 thousand species of fish in the world. They are united in 550 families, of which 1.5 thousand species are of commercial importance (in Russia - about 1 thousand).

Enterprises use up to 60% of all fish caught.

Depending on the type of skeleton, fish are divided into: cartilaginous (shark) and bone (true bony - herring, cod, etc. and cartilaginous - sturgeon).

According to the way of life, fish are divided into marine, freshwater, semi-anadromous (they live in desalinated areas of the seas, and for spawning and wintering go to the upper reaches of the rivers - bream, carp, pike perch, catfish) and anadromous (live in the seas, and for spawning go into rivers - sturgeon, salmon).

Technological classification divides fish into live (should correspond to length and weight), chilled (temperature in the thickness of the carcass near the spine - from minus 1 to + 50C), frozen (temperature from minus 60C and below), dried, smoked, pickled, as well as semi-finished products produced by enterprises of the fish processing industry.

The size and packing classification of fish provides for the division of fish by length (catfish, pike perch, etc.) or by weight (sturgeon, pond carp, etc.) into large, medium and small, as well as by types and methods of packaging.

Some fish (mackerel, grass carp) and the so-called “trifle” are not divided by length and weight. A trifle is not subdivided according to the names of fish, but is divided into three groups.

By fat content, fish are divided into three, sometimes four groups: lean (up to 2% fat), medium fat (up to 8% fat), fatty (8-15% fat). If the fish contains more than 15% fat, it is classified as high-fat varieties.

The most common types of fish are:

Perch - perch, pike perch, sea ​​bass, ruff, bersh (they give good sticky broths, are valued in cooking for tasty lean meat, have a small amount of small bones);

Salmon - salmon, chum salmon, pink salmon, salmon, nelma, whitefish, white fish, trout (they have fatty tender meat, there are no intermuscular bones);

Sturgeons - sturgeon, stellate sturgeon, beluga, spike, kaluga, sterlet, bester (the most valuable fish with dense meat containing fatty layers; with cooking produce the least amount of waste).

Cod - cod, burbot, haddock, saffron cod, pollack, silver hake (skinny meat, without small bones);

Carp - bream, carp, carp, crucian carp, tench, roach, fish, ram, marinka, silver carp, grass carp (they differ in tight-fitting scales, the presence of a large number of small bones, and an average fat content);

Herring - herring, herring, sprat, sardines, sprat (most often they come to enterprises in a salted form);

Flounders - flounder, halibut, arrow-toothed halibut (differ in a flat body shape and an unpleasant odor).

The complex use of the constituent parts of fish contributes to an increase in the volume of production, provides significant savings in raw materials, expands the range of products and contributes to the rationalization of nutrition.

The components of the ryaba include: meat, internal organs (caviar, milk, liver, heart, swim bladder), head, fins, scales, bones. Catering establishments use meat, caviar and milk. Food waste includes skin, bones, fins. Edible parts include meat, caviar, milk and liver of some fish, as well as the heads of sturgeon, pike perch, etc.

Fish skin (2-8%) - contains pigments, collagen and fat; is a raw material for the adhesive and leather industries.

Scales (1-5%) - includes bone plates, which consist of collagen and guanine; is a technical resource.

Bones (in sturgeon cartilage) (9-15%) - are divided into vertebral, costal, intermuscular, as well as head bones; are a rich source of calcium phosphate salts and connective tissue proteins; are used for the production of fodder flour, glue, for technical needs.

Fins (1.5-4.5%) are divided into ventral, pectoral (paired) and dorsal, anal, caudal (unpaired); are used for the preparation of feed flour, are a source of calcium phosphate salts and protein nitrogenous substances.

Milk and caviar (during the spawning period up to 12%) contain high-grade proteins, fats, vitamins and mineral elements; used in catering and at the enterprises of the fish processing industry for the production of gourmet products.

The liver (1-4%) contains fat-soluble vitamins and B vitamins; used for the production of medicines, culinary products, as well as for animal feed.

The rest of the internal organs (heart, kidneys, stomach, spleen, intestines - 3-6%) - contain nitrogenous substances, enzymes and mineral elements; are feed raw materials, and are also widely used in the pharmaceutical industry.

Heads (up to 25%) - contain proteins, fats, calcium salts; are used for the production of protein isolates and hydrolysates, feed meal and fish oil.

Fish meat - (45-65%) - is represented by two pairs of muscles (two dorsal and two abdominal), which contain complete proteins, fats, extractive nitrogenous substances, macro- and microelements and other substances; meat is the main raw material for the production of culinary products.

The ratio between edible and inedible parts is determined by the type of fish, its gender. catch time. Waste and losses during the mechanical culinary processing of fish depend on the method of cutting and the type of semi-finished product produced.

Characteristics of the main raw material

For the manufacture of canned food, frozen or chilled fish is used: for example, pink salmon, squid, tuna. The type of cutting used raw materials can be: whole, gutted with head, headless, gutted headless, piece, fillet.

Raw materials in terms of quality must not be lower than the first grade (if there is a grade) and comply with the requirements of the current regulatory and technical documentation (GOST 814, GOST 1168, GOST 17661, GOST 3948 and the regulatory document)

It is allowed to use fish with mechanical damage or deviations from the correct cutting, but in all other respects corresponding to the first grade, provided that the damaged parts are removed.

· In accordance with the task, the following range of products was chosen: natural canned food (tuna, squid, pink salmon);

General chemical composition the main raw materials are presented in table 3.1

Table 3.1 The nutritional value main raw material

Table 3.2 - The content of macroelements in the main raw materials

Table 3.3 - The content of trace elements in the main raw materials

trace elements
Iron, mg
Chromium, mcg
Fluorine, mcg
Molybdenum, mcg
Nickel, mcg
Copper, mcg
Manganese, mcg
Cobalt, mcg

Table 3.4 - The content of vitamins in the main raw materials

vitamins
Vitamin PP, mg
Vitamin A, mg
Vitamin A (RE), mcg
Vitamin B1 (thiamine), mg
Vitamin B2, (riboflavin) mg
Vitamin B5, (pantothenic), mg
Vitamin B6, (pyridoxine) mg
Vitamin B9, (folic) mcg
Vitamin B12, (cobalamins), mcg
Vitamin C, mg
Vitamin D, mcg
Vitamin E, (TE) mg
Vitamin H, (biotin), mcg
Vitamin PP, (niacin equivalent) mcg

The amino acid composition is presented in table 3.5

Table 3.5 - Amino acid composition of the main raw materials

Amino acids
Arginine, g
Histidine, g
Isoleucine, g
Leucine, g
Methionine, g
Threonine, g
Tryptophan, g
Phenylalanine, g
Aspartic acid, g
Alanine, g
Amino acids
Glycine, g
Glutamic acid, g
Proline, g
Tyrosine, g
Cysteine, g

Characteristics of auxiliary raw materials

The materials used for the manufacture of canned food are not lower than the first grade (if grades are available) and correspond to:

Edible salt - GOST R 52482;

Black pepper - GOST 29050;

Allspice - GOST 29045;

Bay leaf - GOST 17594.

Water used for technological needs must comply with the requirements of GOST R 51232-98 and SanPiN 2.1.4.1074-01 “Drinking water. Hygienic requirements for the quality of hearths of centralized drinking water supply systems. Quality control".

Preparation of production is carried out in accordance with SanPiN 2.3.4.050-96 "Production and sale of fish products".

4. TECHNOLOGICAL PROCESS FOR THE PRODUCTION OF CANNED FOOD, PRESERVES AND SMOKED FISH (HOT AND COLD SMOKED)

Description of the technological process for the production of canned food in tomato sauce (TP3).

The raw material for the manufacture of canned food in tomato sauce is frozen oceanic and sea ​​fish- Atlantic mackerel, sardine, sardinella, Atlantic herring, ocean horse mackerel, cod, herring, Baltic sprat, bream, smelt. Cod, bream, smelt, Baltic sprat and herring can be used as raw fish. Raw materials are supplied in the following types of cutting - whole fish, headless, gutted with head, gutted headless, carcass, half-gutted carcass, fillet. Fishing area - North-East and Central part of the Atlantic Ocean, the Baltic Sea and adjacent bays.

Storage of frozen raw materials before processing is carried out in a low-temperature refrigerator at a temperature not higher than minus 18°C, raw fish - at a temperature of 0 to minus 2°C.

The raw ice cream entering the processing is released from the packaging (the cardboard packaging and the plastic bag are removed, if air defrosting is used - the plastic bag is not removed from the block, or the paper bag laminated with propylene is cut) and sent for defrosting to water defrosting apparatus H2-ITA-112 or to air. Defrosting ends when the temperature in the thickness of the fish (fillet) reaches minus 2 - 0 ° C or the free disintegration of the block.

Washing of fish to remove surface contaminants is carried out in washing baths in periodically changing water at a temperature not exceeding 20 ° C, as well as using a showering device when transporting fish from the washing bath along the goose neck conveyor to the cutting tables or to the scale-removing baradan.

The sardine and sardinella are sent to the descaler operation. Removal of scales and washing of fish is carried out in the ChM-1 scale-removing drum. The fish, cleaned from scales, is fed for cutting and sorting.

When sorting, juveniles, by-catch of other fish species, specimens that do not meet the requirements of standards and technical conditions (fish with significant mechanical damage, sick in appearance, affected by helminths, with ulcers), as well as foreign objects are rejected; if necessary, the fish is sorted by size. The sorted fish is sent to the sink along the conveyor.

The rejected fish is sent by the waste disposal conveyor to the marked waste containers, which are removed from the workshops as they are filled.

Sorted and washed fish is immediately transferred for cutting, sprat - for drying and breading.

3. Cutting, washing

Machine-cut fish is sent for manual additional cleaning, during which the remaining scales, the remains of the entrails, blood are removed, the kidney, black film are removed, and then - for machine packaging.

In the manufacture of canned fish with heat treatment, the cut, cut into pieces and inspected fish are washed in running water and sent for drying and breading

For packing canned food, metal lithographed and non-lithographed cans No. 3 1/230g, No. 5 1/240g with a “key” and without a “key”, No. 6 without a “key”, No. 38 with a “key” are used.

Metal cans are washed with running water at a temperature of 65-85 ° C and scalded with live steam using a special device. Drying of cans is carried out by running off moisture in the process of feeding cans through chutes to the stacking conveyor.

5. Preparation of materials

Before being sent to production, the materials are released from transport packaging and go to the sauce-cooking department, where they are prepared.

For the production of canned food, dry salt is used, not lower than the first grade of grinding No. 0 and No. 1, which is weighed, sifted through a sieve with cells of 1.2x1.2 mm. Dry the salt if necessary. Spices are inspected before being sent to production. Sugar-sand is sifted through a sieve with cells measuring 3x3mm. Flour before use is sifted through a sieve with cells measuring 1.2x1.2 mm or 1.6x1.6 mm.

6. Drying, breading

The fish prepared for frying is dried on a conveyor with warm air blowing to remove excess moisture, and then breaded on a mesh conveyor, i.e. covered with a thin layer of flour. The breading conveyor has been set to a travel speed that allows the flour to swell. When shaking breaded products, the flour should not separate.

7. Roasting, cooling

The fish is fried in vegetable oil in the H10-IZHR-2 frying oven. Depending on the size, the fish is fried for 1-10 minutes at a temperature of 130-160°C. The quality of the oil used for frying is controlled by organoleptic indicators, the total content of oxidation products in terms of acid number.

Fried fish should have a uniform color from light yellow to light brown and a superficial crust. When broken, fish meat should be easily separated from the bone, while it should not be dry and brittle, except for thin parts.

8. Packing, weighing

Packing of thermally processed fish is carried out manually. The fish is packed in jars No. 3 1/230, No. 5 1/240. Pieces of fish are carefully laid with a transverse cut to the bottom of the jar, pieces of small fish, carcasses, fillets are laid flat. Sprat, smelt are laid in bulk with leveling. Each bank filled with fish passes through the control scales, where the mass is brought to the standard value.

Packing of raw fish is carried out with the help of stuffing machines INA-115. The fish is packed in jars No. 3, No. 6, No. 38.

9. Making the Sauce

The preparation of the sauce is carried out according to the approved recipe in the KPP sauce boiler. The components are mixed and brought to a boil. ready sauce served in the sauce filler through the pipeline.

10. Adding Sauce

The sauce is poured into the jars using the B4-KDN-1-1 sauce filler, the temperature of the sauce should be 75-85°C.

11. Marking, extracting, canning

Application of markings is carried out by extrusion on the lids before rolling or indelible paint on the outside of the bottom or lid after sterilization.

On the lids of cans No. 3.5 without a key, markings are applied by extrusion before they are fed to the seaming machine.

Marking marks are applied in three rows: the first row is the date of manufacture (day, month, year); the second row - shift number (one digit), assortment sign (1-3 digits), manufacturer's number "491"; the third row is the shift number (one digit) and the letter P (fishing industry index). It is allowed to apply signs in two rows: the first row - the letter P (fish industry index), the date of manufacture (day, month, year); the second row - the shift number (one digit), the assortment mark (1-3 characters), the manufacturer's number "491".

The jars filled with the product are thermally exhausted. Thermal exhausting is carried out by filling cans with a hot product.

Before rolling, visual control is carried out over the degree of filling of cans, the absence of product on the flange of the side of the can, the uniformity of the curl of the lid, the tightness of the lid on the can, etc.

Canned food is rolled up on a B4-KZK-79 vacuum seaming machine. When rolling canned food, the tightness of the container must be ensured.

12. Washing rolled up cans

Washing of sealed jars before sterilization is carried out in the KR-3 washing machine with detergent solutions (approved for this purpose by bodies and institutions of the Ministry of Health and Social Development) with a concentration of 2-3% at a temperature not lower than 50 0 C. Rinsing of jars is carried out with fresh water at a temperature of 50-60 0 C.

The washed cans are sent to a basket located in a hydrobath with a water temperature of 50 C. After filling with cans, the baskets are immediately sent for sterilization. The delay of sealed jars before sterilization should not exceed 30 minutes.

13. Sterilization, cooling

Sterilization of canned food is carried out by steam in vertical autoclaves H2-ITL-206.

Sterilization and cooling with water with counter pressure according to approved regimes. Permissible deviations in the duration of individual stages of heat treatment are +/-1 min., sterilization temperature +/-1 °C, pressure (back pressure) during sterilization and cooling +/-0.02 MPa.

At the end of the sterilization and cooling process, canned food is sent to the washer-dryer.

14. Washing, drying, sorting (scrapping) of jars after sterilization

Washing and drying of jars after sterilization is carried out in the washer-dryer H2-ITL-206. To remove protein and fat contaminants from the surface of the jars, detergent solutions are used (with a mass fraction of detergents of 2-3%) at a temperature of 50-60 0 C. Rinsing of the jars is carried out with fresh water at the same temperature. Drying of jars is carried out by warm air of a high pressure.

Canned food produced with deviations from the established sterilization regime are isolated from other batches and are under special control.

The remaining banks are subject to visual inspection. Banks with smudges, with mechanical damages, obtained in case of possible violation of the sterilization regime, unloading of cans from the autoclave are subject to rejection.

15. Marking cans No. 3.5 with a “key”

After washing and drying, cans No. 3, No. 5 with the “key” are sent for labeling. Marking marks are applied with indelible paint on the bottom of the can in two rows on the area limited by the first bombing ring. The first row is the index of the fishing industry (the letter "P"), the date of manufacture (day, month, year); number - two digits (up to the number nine inclusive, zero is put in front); month - two digits (up to the number nine inclusive, a zero is put in front); year is the last two digits. The second row is the shift number (one digit), the assortment mark is three characters (numbers or letters, except for the letter "P"); manufacturer's number -- three characters (numbers).

Banks are placed in corrugated cardboard boxes with spacers. On the conveyor the boxes are sent to the warehouse of finished products for maturation.

16. Ripening

Maturation of canned food is carried out for at least 11 days in the warehouse of finished products at a temperature of 0 ° to 20 ° C and a relative humidity of not more than 75%. There is a thermostat where jars are stored for 11 days at a temperature of 37 ° C - as an express method for determining quality.

After the end of the established ripening period and the receipt of the results of laboratory tests, cans with canned food are inspected, sorted according to the external state of the cans. Clean and dry cans No. 3 1/230g, No. 5 1/240g are labeled using a B4-KET-1 labeling machine, placed in corrugated cardboard boxes using gaskets. The boxes are tied with synthetic tape automatically on the Guardian strapping machine.

When packing, the presence of cans with external defects is visually checked - with a sign of bombing, crackers, "birdies", holes, through cracks, leaky, etc., the appearance of the seam seam (the seam must be smooth, without rolls, teeth, tongues, undercuts, of the same width, without waviness and wrinkles, sufficiently compacted, but not crushed, without squeezing the sealing paste out of the seam). Banks with defects in external condition, incorrectly designed seam seam are rejected.

Product name;

Net weight;

Shelf life from the date of manufacture;

Variety (if there are varieties);

Storage conditions;

nutritional value;

Composition of the product;

Method of use (if necessary);

At the end of the corrugated packaging with products, a marking is applied containing the necessary information about the product and the manufacturer.

Name and address of the manufacturer, indicating the country of the manufacturer;

Product name;

Production date:

Designation of the document in accordance with which the product is manufactured and can be identified;

Net weight of 1 can;

Number of cans;

Expiration dates;

It is possible to use other types of containers and packaging, including those purchased by import, permitted by the authorities and institutions of the Ministry of Health and Social Development of the Russian Federation for contact with food products, complying with the Regulations of the Customs Union TR TS 005/2011 "On the safety of packaging" and ensuring the safety and quality of products during transportation and storage. Ready canned food is sent to the finished product warehouse for maturation.

17. Storage

Until shipment to the consumer, canned food is stored in the warehouse of finished products at a temperature of 0° to 20° C and a relative humidity of not more than 75%. Cardboard boxes with products are installed on pallets, wrapped in stretch film and industrial batches are formed (according to the assortment, containers of the same type and size, one date and production change).

Canned goods are placed in the warehouse in such a way that the inscriptions face the aisle. An identification (passport) tag is posted on each pallet indicating the industrial lot number, date, assortment name, number of cans, autoclave number, trade mark, shifts. Aisles in warehouses should have a width that ensures the transportation of products by loading vehicles.

Before shipment of products to the consumer, selective sorting is carried out.

The shelf life of canned food in tomato sauce, depending on the type of raw material, is from 15 to 24 months.

Description of the technological process for the production of natural preserves, with the addition of oil (TP1, TP2).

Technological process production of canned food is carried out in compliance with the necessary sanitary requirements. The water used for technological needs comes from five artesian wells designated as a strict regime zone. The water supply system is two-lift, providing for the flow of water from wells into two reservoirs.

All technological operations are carried out as quickly as possible, the transfer of a semi-finished product from one operation to another is carried out without delay. During the technological process, temperature, time and other parameters of technological processes are systematically monitored and recorded and, if necessary, corrective actions are taken.

Acceptance of raw materials, storage, defrosting

The raw material for the manufacture of natural canned food with the addition of oil, natural is frozen oceanic and sea fish - Atlantic mackerel, Atlantic sardine, sardinella, Atlantic herring, oceanic horse mackerel, tuna, Pacific saury. Salaka (herring) can be used as raw fish. Raw materials are supplied in the following types of cutting - whole fish, headless, gutted with head, gutted headless, carcass, half-gutted carcass. Fishing area - North-Eastern and Central Atlantic Ocean, Baltic Sea, Indian Ocean, Pacific Ocean.

The storage of frozen raw materials before processing is carried out in a low-temperature refrigerating chamber at a temperature not higher than minus 18 0 C, raw fish in a refrigerated chamber at a temperature of 0-minus 2 C.

The raw ice cream entering the processing is released from the packaging (the cardboard packaging and the plastic bag are removed or the paper bag laminated with propylene is cut) and sent for defrosting to the H2-ITA-112 water defrosting apparatus. Defrosting ends when the temperature in the body of the fish reaches minus 2 - 0 0 С or the block is free to disintegrate.

Raw fish is transferred to the internal container and fed to the sink.

2. Washing, scaling, sorting.

Washing of fish to remove surface contaminants is carried out with the help of a showering device when transporting fish from the defroster to the cutting conveyor or scaling drum.

The sardine and sardinella are sent to the descaler operation. Removal of scales and washing of fish is carried out in the ChM-1 scale-removing drum. The fish cleared of scales moves on sorting.

Drainage of excess moisture and sorting is carried out on a belt conveyor before serving for cutting.

When sorting, juveniles, by-catch of other fish species, specimens that do not meet the requirements of standards and technical conditions (fish with significant mechanical damage, sick in appearance, affected by helminths, with ulcers), as well as foreign objects are rejected; if necessary, the fish is sorted by size.

The rejected fish is collected by the waste disposal conveyor into marked waste containers, which are removed from the workshop as they are filled.

Sorted and washed fish is immediately transferred for cutting.

Cutting, washing

For the production of canned food on the line natural canned food, natural with the addition of oil, the fish is cut into carcasses by hand. The fish are removed tail fins, heads, entrails (with and without cutting the abdomen), humerus, bugs, kidneys. Cuts of meat at the head and fins should be minimal. When removing the bugs, a violation of the skin is allowed.

The cut fish is washed in washing baths with an elevator for supplying raw materials in periodically changing water at a temperature not exceeding 20 0 C, and also with the help of a showering device when transporting fish from the washing bath along the gooseneck conveyor to the packing machine.

4. Preparing cans

For packing canned food natural, natural with the addition of oil, metal non-lithographed cans No. 38 1/185 g with a device for opening a “key” and metal non-lithographed cans No. 6 1/250 g and No. 5 1/240 g with and without a “key” are used. key."

Cans and lids are sorted before being sent to production. At the same time, specimens with incorrect hemming of the edges, rust, gaps in the sealing paste and other defects are removed.

Metal cans are washed with running water at a temperature of 65-85 0 C and scalded with live steam using a special device. Drying of cans is carried out by running off moisture in the process of feeding cans through chutes to the stuffing machine.

The lids are released from the packaging material immediately before rolling.

5. Preparation of materials

The materials used for the manufacture of canned food, in terms of safety indicators, must comply with the requirements technical regulations, other legislative acts, current regulatory and technical documentation. Auxiliary materials are stored in the warehouse of auxiliary materials until they are sent to production.

For the production of canned food, dry table salt is used, not lower than the first grade of grinding No. 0 and No. 1, which is sieved through a sieve with cells of 1.2x1.2 mm. Dry the salt if necessary.

Spices are inspected before being sent to production and, if necessary, washed and dried.

Oil intended for pouring into cans is heated before filling to a temperature of 75-85 0 C.

6. Packing, weighing

Packing of fish is carried out with the help of stuffing machines INA-115 and INA-130.

The fish is packed in jars No. 38 1/185 g, No. 5 1/230 g, No. 6 1/250 g. Fish pieces are placed in cylindrical jars with a cross section to the bottom and lid of the jar. The height of fish portions should be equal to the inner height of the jar or 4-5 mm less than its inner height. Each jar filled with fish goes through a control weighing, where

workers sort out cans of non-standard weight (lightweight, heavy) and at the weight control section bring the weight of cans to the standard manually.

7. Adding salt

The introduction of salt into each jar is carried out automatically using the salt dispenser BS-4.

8. Adding spices

In the manufacture of canned food, the laying of spices occurs manually. In the manufacture of natural canned food, spices are not added.

9. Oil application

In the manufacture of natural canned food with the addition of oil, the filling of oil at a temperature of 75-85 0 C is carried out using the B4-KDN-2-1 oil filler.

10. Marking, extracting, capping (rolling up).

The application of markings on the lids of cans No. 5 1/240 and No. 6 1/250 without a “key” is carried out by extrusion before the lids are fed to the seamer. Markings are applied in three rows: the first row is the date of manufacture (day, month, year); number - two digits (up to the number nine inclusive, zero is put in front); month - two digits (up to the number nine inclusive, a zero is put in front); year - the last two digits. Second row: assortment mark - three characters (numbers or letters, except for the letter "P"); manufacturer's number - three characters (numbers). Third row: shift number - one digit; fishing industry index - the letter "P".

Banks No. 38 1/185, No. 5 and No. 6 with a "key" are marked after sterilization.

In the manufacture of natural canned food with the addition of oil, natural cans filled with the product are steam-exhausted. Steam injection is carried out in the process of rolling cans on seamers directly under the lid. Canned food is seamed on a SOMME seamer.

Before rolling, visual control is carried out over the degree of filling of cans, the absence of product on the flange of the side of the can, the uniformity of the curl of the lid, the tightness of the lid on the can, etc.

The seam must be airtight, mechanically strong, smooth, free of rolls, teeth and other defects. After seaming, a visual check of the quality of the seam and the tightness of the can is carried out.

11. Washing rolled up cans

Washing of sealed cans before sterilization is carried out in a washing machine KP-2 with solutions of detergents (approved for this purpose by bodies and institutions of the Ministry of Health and Social Development) with a concentration of 2-3% at a temperature not lower than 50 0 С. Rinsing of cans is carried out with fresh water at a temperature of 50-60 0 С The washed cans are sent to a basket located in a hydrobath with a water temperature of 50 0 C. After filling with cans, the baskets are immediately sent for sterilization. The delay of sealed jars before sterilization should not exceed 30 minutes.

12. Sterilization, cooling

Sterilization of canned food is carried out by steam in vertical autoclaves B6-KAV-2, cooling with water with counterpressure according to approved modes. Permissible deviations in the duration of individual stages of heat treatment are +/-1 min., sterilization temperature +/-1 °C, pressure (back pressure) during sterilization and cooling +/-0.02 MPa.

Canned food is cooled to a temperature not exceeding 45 °C.

At the end of the sterilization and cooling process, the baskets with canned food are unloaded from the autoclave, and the canned food is sent to the washer-dryer.

13. Washing, drying jars after sterilization

Washing and drying of jars after sterilization is carried out in a washer-dryer with steam heating KP-2. To remove protein and fat contaminants from the surface of the jars, detergent solutions are used (with a mass fraction of detergents of 2-3%) at a temperature of 50-60 0 C. Rinsing of the jars is carried out with fresh water at the same temperature. Drying of jars is carried out by warm air of a high pressure.

14. Sorting (branding), labeling, packaging

Canned food produced with deviations from the established sterilization regimen are isolated from other batches and are under special control. The rest of the banks are subject to visual inspection. Banks with smudges, with mechanical damages, obtained in case of possible violation of the sterilization regime, unloading of cans from the autoclave are subject to rejection.

After washing and drying, cans No. 38, No. 5 and No. 6 with the “key” are sent for labeling. Marking marks are applied with indelible paint on the bottom of the can in two rows on the area limited by the first bombing ring. The first row is the index of the fishing industry (the letter "P"), the date of manufacture (day, month, year); number - two digits (up to the number nine inclusive, zero is put in front); month - two digits (up to the number nine inclusive, a zero is put in front); year is the last two digits. The second row is the shift number (one digit), the assortment mark is three characters (numbers or letters, except for the letter "P"); manufacturer's number -- three characters (numbers).

Banks are placed in corrugated cardboard boxes with spacers. On the conveyor the boxes are sent to the warehouse of finished products for maturation.

15. Ripening

In the design shop, cardboard boxes with products are placed on pallets. An identification (passport) tag is posted on each pallet indicating the date, assortment name, autoclave number, number of cans, trademark, shifts. Canned goods are placed in the warehouse in such a way that the inscriptions face the aisle. Aisles in warehouses should have a width that ensures the transportation of products by loading vehicles. Ripening of canned food is carried out for at least 11 days in the warehouse of finished products.

During the ripening period, chemical, physical, microbiological and organoleptic studies of canned food are carried out.

16. Labeling, sorting (grading), packaging, marking

Clean and dry jars No. 38 1/185 g, No. 5 1/240 g, No. 6 1/250 g are labeled using the KOCH-A labeling machine. For jar No. 38, the cardboard label is manually inserted under the “key”. The labeled jars are packed into corrugated cardboard boxes with the use of spacers. The boxes are tied with guardian tape on the machine.

When labeling, the presence of cans with external defects is visually checked - with a sign of bombing, crackers, "birdies", holes, through cracks, leakage, etc., the appearance of the seam seam (the seam must be smooth, without rolls, teeth, tongues, undercuts, of the same width, without waviness and wrinkles, sufficiently compacted, but not crushed, without squeezing the sealing paste out of the seam). Banks with defects in external condition, incorrectly designed seam seam are rejected.

Banks must be labeled with the following information:

Name and address of the manufacturer, indicating the country of the manufacturer;

Product name;

Designation of the document in accordance with which the product is manufactured and can be identified;

Net weight;

date of manufacture;

Storage conditions and expiration dates;

Trademark of the enterprise (if any);

Information about conformity assessment;

nutritional value;

Composition of the product;

The phrase "The product is sterilized, ready for use"

The marking may contain other information as required by the contract.

Each packaging unit must contain products of the same name and the same production date.

On the end of the corrugated packaging with products, a marking is applied containing the following information about the product and the manufacturer:

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Sandwiches with sprats for many traditional and indispensable component holiday table. Nowadays, sprats are canned food in oil from fine smoked fish. It can be sprat, herring or young herring. But these popular canned foods got their name in honor of the sprat fish from which they were originally made. However, the smoking process changes the taste of the fish so much that even experts cannot distinguish by taste what exactly canned food is made from - real sprat or other small fish.

It is believed that for the first time sprats were made in Latvia, at the end of the 19th century. Now on Russian shelves for the most part canned food Russian production. Despite the mass of advantages and useful properties that any fish product has, sprats can harm the body, especially if you eat them often and in large quantities. This is due to the fact that in the process of smoking benzo (a) pyrene is produced - a dangerous carcinogen. It has the ability to accumulate in the body and can provoke cancer. There are strict standards for the content of benzo (a) pyrene in food. In sprats, it can be no more than 5 micrograms per kilogram.

Conducted by Roskontrol, it was established that all manufacturers comply with this rule. Nevertheless, experts recommend that supporters of a healthy lifestyle give up any smoked products Or use them only occasionally.

GOST 280-2009 divides canned fish into varieties "Extra" and "First" depending on the ratio of ingredients in the composition. Sprats of the first grade cannot contain less than 70 percent of fish, in "Extra" - less than 75 percent.

You can find out how high the quality of sprats is and which sprats to choose for a feast in the section on our website.

What kind of fish are sprats made of is a topical issue that worries most lovers of canned fish. Today on the shelves of Russian stores you can find various canned food under the Sprat brand. Latvia began to produce them. However, today the Baltic species of this fish is not always inside.

What are sprats made of?

Previously, canned food was produced exclusively from Baltic sprat. Now under a canning lid you can find different small fish- sprat, herring, sprat, anchovies, herring. The main requirement is not the type, but the size - it should not exceed 11 cm. The sprats should be approximately the same in shape so that they can be folded into standard jars as close to each other as possible.

Love sprats?

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Ready sprats are considered dietary product, as they contain only 200-360 calories per 100 grams. After hundreds of years, the name of canned fish and the method of their preparation have not changed. But if you pay attention to the description of the composition, you can find not only this type of fish, but also others. They are prepared as before - they are processed in a smoking oven heated to 100 ° C for 40 minutes. Alder shavings are used for smoking.

For cooking, Riga sprats are thoroughly washed, after which they are salted for a short time. After that, it is smoked and tightly placed in metal or glass jars. The finished fish shimmers and has a pronounced golden hue. If, when put on a plate, it falls apart, this indicates a low quality of the product. In the process of its preparation, some technological process was violated. Perhaps the wrong storage conditions were used, and the wrong temperature was set during smoking.

Why are they called so

The name Latvian sprats comes from the first Latvian and Estonian producers who started canning Baltic sprats. The first smoked fish are made in the Baltics. In the 19th century, a fish processing plant appeared in the suburbs of Riga. In Soviet times, canned food was an obligatory attribute of every festive table and a favorite delicacy. The popularity of the product has been preserved. Today, numerous snacks with bread and vegetables are prepared from it.

The genus of sprats lives in many waters of the temperate and subtropical zones of Europe and South America. It can also be found in Australia and New Zealand. The lifespan of the fish is 5-6 years, and the maximum length is 16-18 cm. The age at which it is caught for canning is 2-3 years. It is at this moment that he is gaining sufficient length and fat content. Commercial sprat is a sprat that lives in the Gulf of Riga and the Gulf of Finland of the Baltic Sea. Its ideal indicators for the start of the catch are manifested in the summer period - from April to July. Today, the catch of this fish is 10-20% of the total fishery in the Baltic Sea.

Today, canned food is still called the same, although other fish may be hidden under the lid. Fish is packed in jars in such a way that it occupies at least 75% of the total volume of the product - these are the requirements of GOST. It is allowed to lay the fish with their bellies up or down parallel to each other. When the tummies are at the top - this indicates that canned food was made in the summer, if the back - it was canned in the winter. the fattest and juicy fish- caught in the fall, it often hides caviar in its abdomen. Therefore, paying attention to the date of packaging, you can choose what you need.

Composition of sprats

The description on the can tells us about the content of the product. The canned food contains simple ingredients: fish, seasoned vegetable oil, pepper and salt. Classic sprats are smoked before canning. Today, manufacturers often skimp on the process and instead add to the ingredients liquid smoke. Russian manufacturers have almost completely excluded smoking from the production process, since smoke condensate is safer than benzopyrene. The additive is natural, it is absolutely harmless to humans.

Sometimes the manufacturer does not indicate which fish is in oil in sprats, so any species may be there. Ready canned food is stored for at least 2 years from the date of production. But an open jar must be eaten within three days.

Fish contains a large number of amino acids, fish oil and protein. In addition, the high content of vitamins - E, D, group B, phosphorus and calcium. However, there is also a harmful carcinogen benzapyrene in the composition, in an acceptable amount. Its amount contained in the product has repeatedly been the subject of controversy. In the Russian Federation, its permissible amount per 1 kilogram today is no more than 5 mcg. The circulation of sprats from Latvia was banned in 2006-2008 and 2015. Today, the supply goes on its own without restrictions. New items are becoming a popular delicacy - sprats in tomato sauce, with lemon, with vegetables and others.

The product is not recommended for people suffering from gout, overweight and allergies. If there are any problems with the digestive tract, it is also better to limit the intake of fatty foods. Sprats are best combined with boiled potatoes, bread, fresh salads and vegetable stew.

Conclusion

Today, under a well-known name, different types canned food. Riga sprats have been popular in our country since the times of the USSR, and today they are the most delicious and fragrant. Over the years, the method of production has not changed, they are made by the same method. Signs of well-produced canned food are a pleasant smell, good color, and the absence of skin swelling. It is necessary to pay attention to the absence of swollen jars, rust and dents. Nutritionists do not recommend the frequent use of canned food containing harmful carcinogens.