RU2333691C1 - Fish culinary product for feeding of school-aged children and method of its cooking - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: invention refers to fish industry and public catering. The fish culinary product for feeding of school-aged children in the specified proportion contains minced fish, onion saute, milk powder, white cooking salt, drinking water, cooked haricot beans and vegetable oil. The method of its cooking includes preparation of raw fish and components, chopping, blending, fine chopping of the obtained blend, preparation of minced fish, forming of uncooked products, heating, freezing, packing, marking, transportation and storage. At this at the stage of mince preparation protein emulsion from haricot beans is additionally introduced into it. The haricot beans is cooked soft, mashed, mix with vegetable oil and water in the ration 2:1:1 and homogenised.

EFFECT: producing of the product with a high nutritional value and bioavailability, improved rheologic and organoleptic parameters of increased digestibility.

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Description

The invention relates to the fishing industry and catering, in particular to the production of molded products of minced fish for food of schoolchildren.

A known method of obtaining a molded fish product (No. 1706528), comprising mixing coarse muscle tissue of fish mass with a binder mass containing minced fish, gelatin and flavorings, molding the resulting mixture and heat treatment, while coarse-grained muscle tissue of fish and a binder mass are taken in the ratio 1: 1-3: 1, and methylcellulose is additionally introduced into the binder mass in the following ratio of components, wt.%: Minced fish 38-73.5, 30% gelatin solution 13-36, 3% methylcellulose 0.5 -5.0, flavoring add avki - the rest.

However, the proposed method provides a finished product for nutrition of an adult, since the use of gelatin and methyl cellulose in its composition significantly reduces the nutritional and biological value, which is undesirable in the production of food products for healthy children.

A method of preparing a semi-finished fish product (No. 1810037) involves cutting the fish fillet into pieces, boiling in a liquid medium, adding a binder filler, grinding and introducing flavoring agents; barley porridge with a moisture content of 80-83% in an amount of 25-30% by weight is introduced as a binder filler semi-finished product, while boiling fish in a liquid medium add food medicinal spices in an amount of 0.1-0.3% by weight of the liquid.

The disadvantage of this method is the use of medicinal spices, the effect of which on the child's body is unpredictable and therefore also undesirable.

Known culinary products (cabbage rolls, meatballs, fish fingers, stuffed peppers for nutrition of children of senior school age) and methods for their preparation [Krinitskaya N.V. Development of technology for fish products for the nutrition of children of high school age. Abstract. dis. for a job. student Art. Cand. tech. sciences. - Krasnodar, 2002, - 24 p.].

However, these products and methods for their production include the use of rapana or mussel meat as recipe ingredients, which greatly complicates the cooking process. But, first of all, rapan meat and mussel meat are not included in the assortment list of food products recommended for use in schoolchildren’s nutrition by the Ministry of Health of the Russian Federation [Collection of recipes for dishes and culinary products for public catering enterprises at secondary schools ”edited by V.T. Lapshinoy, publishing house "Hlebprodinform", 2004, - 639 p.].

The closest analogue is the culinary product and the method of its production [Bezuglova A.V., Kasyanov G.I., Palagina I.A. Paste and minced meat production technology. Training manual. Ed. 2nd, rev. and add. - M.: ICC "Mart", Rostov n / A: Publishing Center "Mart", 2004, - 304 p. (Series "Technologies of food production). S.112-116)], according to which the culinary product includes, wt.%:

minced fish 83.3 sauteed onions 5.8 potato starch 2,8 milk powder 3.3 food salt 1,0 drinking water 3.8,

and the method of its production includes the preparation of fish raw materials and components, grinding, mixing fish raw materials and components, fine grinding of the mixture, preparation of minced meat, molding of semi-finished products, heat treatment, freezing, packaging, labeling, transportation, storage.

The disadvantage of the described invention is the poor rheological performance of the finished culinary product, and therefore, low consumer characteristics.

The problem solved by the invention is to develop a technology for the production of a new culinary product for feeding school-age children based on fish raw materials with high nutritional and biological value, improved rheological and organoleptic properties.

The technical result of the invention is to improve rheological parameters and increase the digestibility of the target product.

This is achieved due to the fact that the fish culinary product for feeding school-age children, including minced fish, sauteed onions, dried milk, edible salt, drinking water, additionally contains boiled cereal beans and vegetable oil in the following ratio of components, wt.%:

minced fish 70.0-80.0 sauteed onions 3.0-6.0 milk powder 1.0-3.0 boiled cereal beans 6.0-9.0 vegetable oil 3.0-4.5 food salt 0.8 drinking water rest,

and in a method for producing a fish culinary product for feeding school-age children, including preparing fish raw materials and components, grinding, mixing fish raw materials and components, fine grinding the resulting mixture, preparing minced meat, molding semi-finished products, heat treatment, freezing, packaging, labeling, transportation, storage, it is new that at the stage of preparation of minced meat, a protein emulsion of grain beans is additionally introduced into it, for the preparation of which grain beans are boiled t, wiped, combined with vegetable oil and water in a ratio of 2: 1: 1 and homogenized, while the components are taken in certain proportions, wt.%:

minced fish 70.0-80.0 sauteed onions 3.0-6.0 milk powder 1.0-3.0 boiled cereal beans 6.0-9.0 vegetable oil 3.0-4.5 food salt 0.8 drinking water rest

The technical result is achieved by the claimed combination of components and their experimentally obtained quantitative ratio, as well as by the sequence of techniques for the production of a culinary product for schoolchildren.

The method is implemented as follows. To prepare minced fish, carp without skin and bone or with skin without bones or silver carp fillet with skin without bones is used chilled or frozen. Thawing of fish is carried out in air at a temperature of (18 ± 3) ° С. Thawed fillet is ground on a top with a hole diameter of 2-4 mm of the output grill.

The onions are inspected, subjected to cleaning and washing, cut into cubes with an edge of about 1 cm, then passaged in vegetable oil until half-prepared (the duration of passivation is established on the basis of experimental roasting of each type of raw material, taking into account the specific factors of production and equipment of this enterprise).

The crushed fish raw materials and additional components are mixed and the mixture is finely ground, minced meat is prepared using a cutter. Cuttering is carried out for 4 to 7 minutes, since it is known that the maximum value of the viscosity and water-holding ability of the minced meat is provided. At the same time, a certain amount of protein emulsion from cereal beans is introduced into the minced meat, for the preparation of which the boiled cereal beans are wiped, combined with vegetable oil and water in a ratio of 2: 1: 1, and the resulting mixture is homogenized.

Semi-finished products are formed in the form of cutlets or meatballs, they are fried, and after cooling they are frozen. Freezing is carried out in freezers or freezers, where they are frozen at an air temperature of no higher than minus 20 ° C with natural air mobility of 0.1-0.2 m / s, the duration of freezing is at least 3 hours to a temperature inside the semi-finished product of no higher than minus 10 ° C. Freezing in freezers is carried out at a temperature of minus 30-35 ° C for 1.5 hours until the temperature inside the semi-finished product is not higher than minus 10 ° C.

Then the semi-finished products are packed in 5, 10 pieces. into bags of combined and polymeric materials approved by the Russian public health authorities for contact with food. Bags with frozen semi-finished products are placed in boxes made of corrugated cardboard or in plastic multi-turn boxes for food products. On the labels indicate: recommendations for use; nutritional and energy value; expiration date (indicating the date, month, year); the inscription "Recommended for school meals." The resulting molded fish product is transported and stored.

The inventive fish culinary product for feeding schoolchildren and the method of its production is illustrated by specific examples.

Example 1. Prescription components for a fish culinary product for nutrition of schoolchildren take in the following ratio, wt.%:

minced fish 80.0 sauteed onions 3.0 milk powder 1,0 boiled cereal beans 6.0 vegetable oil 3.0 food salt 0.8 drinking water rest,

and in the method for the production of a fish culinary product at the stage of preparation of minced meat, a protein emulsion of grain beans is additionally introduced into it, for the preparation of which the grain beans are boiled, wiped, combined with vegetable oil and water in a ratio of 2: 1: 1 and homogenized, while the components are taken in certain proportions, wt.%:

minced fish 80.0 sauteed onions 3.0 milk powder 1,0 boiled cereal beans 6.0 vegetable oil 3.0 food salt 0.8 drinking water rest

Example 2. Prescription components are taken in the following ratio, wt.%:

minced fish 70.0 sauteed onions 4.0 milk powder 1,0 boiled cereal beans 9.0 vegetable oil 4,5 food salt 0.8 drinking water rest,

and in the method for producing a fish culinary product at the stage of preparation of minced meat, a protein emulsion of grain beans is additionally introduced into it, for the preparation of which the grain beans are boiled, wiped, combined with vegetable oil and water in a ratio of 2: 1: 1 and homogenized, while the components are taken in certain proportions, wt.%:

minced fish 70.0 sauteed onions 4.0 milk powder 1,0 boiled cereal beans 9.0 vegetable oil 4,5 food salt 0.8 drinking water rest

Example 3 (optimal). Prescription components are taken in the following ratio, wt.%:

minced fish 78.0 sauteed onions 6.0 milk powder 3.0 boiled cereal beans 7.0 vegetable oil 3,5 food salt 0.8 drinking water rest,

and in the method for the production of a fish culinary product at the stage of preparation of minced meat, a protein emulsion of grain beans is additionally introduced into it, for the preparation of which the grain beans are boiled, wiped, combined with vegetable oil and water in a ratio of 2: 1: 1 and homogenized, while the components are taken in certain proportions, wt.%:

minced fish 78.0 sauteed onions 6.0 milk powder 3.0 boiled cereal beans 7.0 vegetable oil 3,5 food salt 0.8 drinking water rest

The use of vegetable oil as a prescription component optimizes the fatty acid composition of the target product, which ensures an increase in its nutritional value. The use of cereal beans, which contains up to 30% protein, is rich in B vitamins, PP, minerals and fiber, which positively affects both the nutritional and biological value of the finished culinary product. It should be noted that dietary fiber beans provide a number of important functions associated with the processes of digestion and metabolism in the human body as a whole. Their special value lies in their ability to reduce the rate of absorption of glucose and stabilize the fluctuation of its concentration in the blood after digestion of food. Slower absorption of simple carbohydrates into the blood occurs as a result of the formation of a gel when mixing soluble fiber with liquid, as well as due to the presence of glycine and arginine amino acids in bean proteins, which are involved in lowering blood insulin levels.

In the process of digestion of grain beans, the intensive processes of swelling and gelatinization of starch are accompanied by the dissolution of part of amylose and partial peptization of amylopectin, while the viscosity of starch gel is gradually reduced, and the structural and mechanical parameters of grain beans are changing. Upon reaching the numerical value of the normal compressive stress in the range from 2.00 to 2.20 Pa for varieties of grain beans with a thin seed coat and from 3.75 to 4.00 Pa for varieties with a thickened seed coat, grain beans reaches full culinary readiness, necessary for its use in the composition of a protein emulsion. To prepare the latter, the beans thus boiled in such a way are wiped, combined with vegetable oil and water in a ratio of 2: 1: 1, and the resulting mixture is homogenized. As a result of this, complexes are formed between the proteins and polysaccharides of beans and water, stabilizing the mass structure, vegetable oil increases plasticity, and as a result of homogenization, the resulting protein emulsion from grain beans is stable.

An additional introduction to the composition of the product protein emulsion from cereal beans helps to improve the rheological parameters of the target product. The results of determining the rheological characteristics of a fish culinary product for nutrition of schoolchildren obtained by the known and claimed methods of production are shown in table 1.

Table 1 Comparative evaluation of the rheological parameters of the product obtained by the known and claimed methods of production Indicators The product obtained by a known method The product obtained by the proposed method Example 1 Example 2 Example 3 Ultimate shear stress, Pa 2128.0 2056.0 2008.0 2081.0 Adhesive stress, Pa 169.9 82.40 70.8 83.5 Effective modulus of elasticity at maximum load, Pa 165.3 81.45 71.0 82.3

The inventive production method provides a decrease in adhesive stress and effective elastic modulus at a maximum load of about 2 times, while the ultimate shear stress varies slightly. Such rheological indicators positively affect the consumer characteristics of the target product, while at the same time providing the structural and mechanical properties of the formulation that are optimal for molding. The organoleptic characteristics of the target product are also improved - the product becomes more plastic and juicy, taste and aroma are improved.

Table 2 shows the results of a study of the chemical composition of the products obtained by the known and claimed production methods, which confirm the higher nutritional and biological value of the product obtained by the claimed method. For school-age children, an increase in the content of food nutrients such as proteins, essential amino acids, polyunsaturated, fatty acids, polysaccharides, and minerals is especially significant - according to nutritionists, there is a deficiency of these nutrients in the nutrition of schoolchildren.

table 2 Comparative evaluation of the chemical composition of the product obtained by the known and claimed methods of production Indicators The product obtained by a known method The product obtained by the proposed method Example 1 Example 2 Example 3 Protein,% 15,460 16,552 15,948 16,184 Essential amino acids, mg 5978,090 6410,810 6180,010 6268,410 valine, mg 816,270 876,700 844,550 857,200 isoleucine, mg 789,660 844,300 814,320 825,540 leucine, mg 1182,580 1277,200 1228,420 1249,240 lysine, mg 1345,650 1434,870 1386,880 1402,490 methionine, mg 441,510 446,870 436,730 436,190 threonine, mg 660,020 707,180 681,870 691,360 tryptophan, mg 160,750 175,670 168,630 171,990 phenylalanine, mg 581,650 648,020 618,610 634,400 Essential amino acids, mg 8534,000 9201,590 8847,760 8998,690 The amount of lipids, g 1,592 6,538 6,527 6,516 fatty acids, including 1,247 5,952 5,945 5,937 saturated fatty acids 0.562 1,341 1,339 1,337 monounsaturated fatty acids 0.461 3,796 3,793 3,789 polyunsaturated fatty acids 0.225 0.817 0.816 0.815 Carbohydrates, g Monosaccharides 0.163 0.142 0.141 0.142 Disaccharides 1,948 2,146 2,079 2,146 Polysaccharides 1,529 4,493 3,397 4,493 Minerals: potassium mg 268,470 346,680 321,880 341,080 calcium mg 48,040 58,670 55,320 57,970 magnesium mg 24,160 31,440 29,130 30,940 phosphorus mg 204,680 236,180 224,280 231,580 iron, mcg 515,200 948,400 824,600 938,400 iodine, mcg 6,370 7,178 6,886 7,078 manganese, mcg 70,450 162,950 135,650 161,950 fluorine, mcg 30,530 32,700 31,520 32,100

Empirically confirmed the increase in the digestibility of the target product. So, when cultivating the test microorganism Tetrachymena Pyriformis for 36 hours at a temperature of 28 ° C, the biomass accumulation on the product obtained by the proposed method was 15% more.

Thus, a technology has been developed for the production of a new culinary product for feeding school-age children based on fish raw materials with high nutritional and biological value, improved rheological and organoleptic properties, and increased digestibility.

Claims (2)

1. Fish culinary product for schoolchildren’s food, including minced fish, sauteed onions, dried milk, edible salt, drinking water, additionally contains boiled cereal beans and vegetable oil in the following ratio of components, wt.%: minced fish 70.0-80.0 sauteed onions 3.0-6.0 milk powder 1.0-3.0 boiled cereal beans 6.0-9.0 vegetable oil 3.0-4.5 food salt 0.8 drinking water rest 2. A method of producing a fish culinary product for feeding school-age children, including preparing fish raw materials and components, grinding, mixing fish raw materials and components, fine grinding the resulting mixture, preparing minced meat, molding semi-finished products, heat treatment, freezing, packaging, labeling, transportation, storage, characterized in that at the stage of preparation of the meat, a protein emulsion of grain beans is additionally introduced into it, for the preparation of which the grain beans are boiled, rotate, combine with vegetable oil and water in a ratio of 2: 1: 1 and homogenize, while the components are taken in certain proportions, wt.%: minced fish 70.0-80.0 sauteed onions 3.0-6.0 milk powder 1.0-3.0 boiled cereal beans 6.0-9.0 vegetable oil 3.0-4.5 food salt 0.8 drinking water rest