National Institute of Intellectual Property
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Status |
Valid |
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(111) No. of registrations |
43-1 |
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Type of TP |
Certificate of geographical indication |
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(210) Application Number |
43-1 |
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(220) Date of application |
20.09.2024 |
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(540) Image |
TUGYL FISH FILLET |
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(730) Owner |
"Ultarak" Limited Liability Partnership |
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(450) Number and date of the bulletin |
№ 47 - 22.11.2024 |
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(181) Validity period Type of product |
20.09.2034 Fish fillet |
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Indication of the place of production of the goods (boundaries of the geographical object): East Kazakhstan region, Tarbagataisky district, Tugyl settlement district, Tugyl settlement Description of the quality, reputation and (or) other characteristics of the goods In Tarbagataisky district in Tugyl village there is extraction and processing of fish resources in the areas of the left bank of Lake Zaisan of East Kazakhstan region. The main type of activity is Freshwater fishing. Freshwater Lake Zaisan is a highlight of the vast plain with many other small clear lakes with cool and clear water. The lake is located at an altitude of 420 m, its length is 105 km, and its width is 22-48 km, with a maximum depth of 15 m. Lake Zaisan is not just a natural body of water surrounded by mountain ranges, it is the pride and grandeur of the Zaisan Basin. The water here is fresh, soft and healthy. Water mineralization (sodium chloride class) does not exceed 100 mg/l, transparency 1.3 m. There are no large cities and industrial enterprises near the coast, which has a favorable effect on the ecology and on the state of water in the lake. The lake is famous for its abundance of fish: pikeperch, pike, burbot, perch, yaz, tench, crayfish, bream and crucian carp, which are further processed. Chilled or frozen raw fish corresponding to the requirements of the current normative and technical documentation of the Republic of Kazakhstan is used for the production of fish fillets. It is allowed to use fish with mechanical damage after removing the damaged parts beforehand. Fish fillets are made for each fish species separately. Preparation of raw materials (defrosting, washing fish). Frozen fish defrosted in running or periodically changed water temperature not exceeding 15 ° C at a ratio of fish weight and water 1:2. In this case, defrosting is considered complete when the temperature inside the body of the fish is no more than minus 3 ° C and free removal of viscera from the abdominal cavity. Then defrosted fish is washed with clean fresh water in a fish washer to remove mucus and surface contaminants. Obtaining fish fillets. Pre-cleaned washed fish from scales in a scaling drum, it is gutted, decapitated and the tail fin is removed. Cutting fish into fillets is done by plastination. To obtain a fillet with skin cut half of the fish (fillet), starting from the head to the tail, leading the knife parallel to the spine. As a result of such plastovaniya get two fillets: fillet with skin and rib bones (upper fillet) and fillet with skin, backbone and rib bones (lower fillet). To remove the backbone, the bottom fillet is turned over and placed skin-side up on a board. Starting from the head or tail side, trim the flesh and cut it off the backbone, leaving the backbone and rib bones on the board. In this way, both fillets with skin are obtained. In this case, the yield of ready fillets varies from 55% to 65% depending on the size range of fish. Packaging. Ready fish fillets, before freezing, are packed in clean, strong, odorless bags made of polymeric materials approved for contact with food by the state sanitary and epidemiological supervision bodies. Freezing. Fillet freezing is carried out in blast chillers at a temperature not exceeding minus 25°C, after which the finished fillet is glazed in special baths by freezing a thin crust of fresh ice on its surface with the help of a refrigeration unit (-23 -30°C), which protects the fish fillet from shrinkage, loss of flavor, color change, as well as oxidation of fat. Labeling and packaging. Fish fillets are packed by methods that exclude dehydration, oxidation and ensure safety and quality during transportation, storage and sale of this finished product. Quick-frozen ready fish fillets are packed according to GOST in bags made of film (polymer) materials, boxes made of corrugated cardboard with shells. Film bags with products are packed in corrugated cardboard crates with a product weight limit of 30 kilograms. All containers are sturdy, dry, clean and odorless. Boxes with frozen fillets are glued with paper-based adhesive tape or polyethylene tape with a sticky layer. Consumer and transport containers with finished product are labeled in accordance with the standard for labeling rules. Transfer of finished goods to the warehouse. Storage. In order to ensure the safety of product quality, quick-frozen ready-to-eat fish fillets are stored at a temperature not exceeding minus 18 °C. Shelf life of glazed frozen fish fillets at a temperature not higher than - 18 °C, not more than 7 months from the date of manufacture. Organoleptic values: Appearance (after defrosting) - frozen pikeperch fillet by piece, clean, whole, without significant deformations Consistency (after defrosting) - dense, typical for fish of this species Odor - peculiar to fresh fish, without extraneous odor Taste and odor (after thawing) - peculiar to the given fish species Consistency (after boiling) - brittle, tender, juicy, characteristic of this type of fish Microbiological indicators: MAFANMS, CFU(d) - 1.9 x 10⁴ BLCP (g/cm3) - not detected S. aureus (g/cm3) - not detected Pathogenic, including salmonellae (d) - not detected L.monocytogenes (d) - not detected Radioactive content Strontium - 90,( Bq/kg) - 4.6 ±7.6 Cesium -137, (Bq/kg) - 1.2 ± 12.0 Pesticide content: HCCH ( α,, γ isomers) ( mg/kg/) - <0.03 DDT and its metabolites ( mg/kg) - <0.03 Toxic element content: Lead (mg/kg) - 0.015 ±0.004 Cadmium (mg/kg) - 0.0081 ± 0.0022 Arsenic (mg/kg) - 0.034 ± 0.012 Mercury (mg/kg) - 0.034 ±0. Parasitologic indicators: Plerocercoides diphyllobothridis - not detected |
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