Sweet-scented fragrance with a hint of fruit smoke, golden tender skin and juicy rosy
flesh... it is difficult to resist smoked fish! Alas, hot-smoked fish may be stored just
for two or three days without freezing – it’s too short for buyers
to have time to enjoy
a first class product before it gets spoiled. Using our technology, you can save your superb
culinary miracle
For hot-smoked sturgeon food additives Varex-5S and LIV-4 are used, and for other fish
species food additive Varex-5 is used.
The advantages of our technology:
Specifications (TU) "Products made from hot-smoked fish" are applicable to all fish species except for anchovies, surmullet, goby (with the exception of ocean and Far East species), sprat, Baltic herring, smelt, orca, Far East salmon with spawning changes ("catfish"), Baltic salmon, sturgeon, vendace, smelt, Azov anchovy.
In accordance with the specifications:
Raw products are: raw fish, chilled and frozen fish, chilled and frozen semi-finished product.
Types of cuts: headless, gutted with head, headless gutted, piece, slice, slice with bone, slice without bones, back, breast, fillet-piece, roll, side piece, belly, carcass, a piece of carcass, fish head. Manufacturing of products made from hot-smoked fish of other types of cutting is permitted, too.
Varex-5 is dissolved in water, and this solution is added to brine during salting.
The process of hot smoking is exercised at +70°..+120°C
Salt content in the finished product ranges from 1.5 to 4.0%.
The products are packed in vacuum packages made of polymeric materials, shrink bags made of polymer films, thermoformed containers made of polymer films, skin packaging, trays covered with thermo foil and trays covered with heat-sealing film.
Products without vacuum are packed in bundles of cardboard or trays covered with stretch film, in boxes made of corrugated cardboard, in stretch film. Other types of packaging permitted by authorities can also be used.
The content of Varex-5 is regulated by sorbic acid. Residual content of sorbic acid
in hot-smoked fish produced with our food additive
The ablility to store hot-smoked fish products at positive temperature plays an important role when retailers choose their suppliers, because not many refridge units are designed for a small negative temperature (0° to -6°C), and disturbance of temperature regime during storage and transportation significantly reduces the gustatory quality of hot-smoked fish. Varex-5 provides the "safety margin" at temperatures up to +6°C.
With the ability to store product at positive temperature, extend its shelf life and maintain high quality, your hot-smoked fish becomes high-demanded by retailers and consumers and can be delivered to new markets abroad.
The advantages of our technology:
In accordance with the Specifications (TU) "Hot-smoked sturgeon fish":
The content of
Varex-5, Varex-5S and LIV-4 is regulated by sorbic acid. Residual content of sorbic acid
in hot-smoked sturgeon fish produced with our food additive
You can learn more about our technologies of hot-smoked fish and food additives Varex-5, Varex-5S and LIV-4 in the following papers and articles:
Using Varex-5, Varex-5S and LIV-4, you ensure consistent quality of hot-smoked fish during shelf life and also preserve the useful properties of product that customers appreciate.