RU2714719C1 - Fish minced frozen semi-finished product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Minced frozen fish semi-finished product contains minced fish of blue whitings fillet, amaranth flour browned without oil, sauteed carrots and onions, flour from haddock bones, raw chicken eggs, food culinary salt, bread crumbs, ground white pepper at the following ingredients ratio, wt%: minced fish of blue whitings fillet – 57.3–63.4, sauteed carrots – 8.3–9.2, sauteed bulb onions – 6.2–6.9, browned amaranth flour – 5.0–5.5, flour from haddock bones – 1.8–2.0, raw chicken egg – 6.6–7.3, food culinary salt – 1.2–1.4, ground white pepper – 0.1, bread crumbs – 8.3–9.2.EFFECT: invention ensures production of a new fish chopped frozen semi-product with increased content of mineral substances, in particular, calcium and phosphorus.1 cl, 5 dwg, 2 ex

Description

The invention relates to the food industry, namely to the production of semi-finished products based on minced meat from underutilized fish raw materials of the Northern basin with the addition of an enriching additive from fish bones as an additional source of mineral compounds.

Known chopped semi-finished product from frozen fish raw materials by the patented method of production of this semi-finished product (AS USSR No. 1391574, publ. 30.04.1988). The semi-finished product contains minced fish fillet without skin and bones, mashed potatoes obtained from dry potato flakes by reconstitution with water, salt and ground black pepper. The invention is aimed at improving the quality of the semi-finished product by improving the water-holding and forming ability. The use of mashed potatoes of various humidity allows you to adjust and optimize the structural and mechanical properties of minced fish, depending on the type and physical condition of the fish.

A known method of preparing a fish semi-finished product (AS USSR No. 1810037, publ. 04/23/1993), according to which a product is obtained for medical and dietary nutrition. Semi-finished product contains minced fish fillet blanched in water with the addition of medicinal spices (fennel or dill, or caraway seeds), barley porridge in the amount of 25-30% by weight of the semi-finished product, salt, sugar, butter. The semi-finished product has dietary properties due to a decrease in the content of nitrogenous extractive substances, including purine bases.

Known fish culinary product for feeding schoolchildren and the method of its production (Pat. RF №2333691, publ. 09/20/2008). The fish product contains minced fish, onion, powdered milk, boiled cereal beans, vegetable oil, edible salt and drinking water. The invention is aimed at improving rheological parameters and increasing the digestibility of the product.

A known method of preparing molded fish semi-finished products (Pat. RF №2460305, publ. 09/10/2012), according to which the semi-finished product is obtained from secondary fish raw materials - from frozen fish and salted-smoked fish, with softening of muscle tissue due to spawning changes and mechanical damage . The semi-finished product contains minced fish, vegetable and cereal additives, seaweed, flavoring additives, water. The invention allows to reduce the amount of solid waste generated during the processing of fish raw materials through the use of fish of reduced commercial value.

A known method of producing fish chopped products (Pat. RF №2505195, publ. 01/27/2014), fish products include in certain proportions minced fish, additive and salt. As an additive, hydrated Jerusalem artichoke flour obtained by diluting Jerusalem artichoke flour in water at a ratio of 1: 2-1: 6 and heating to a temperature of + 65 + 70 ° C for 30-50 minutes, followed by cooling to room temperature, is used as an additive. The invention provides increased water-holding capacity of minced meat. Chopped fish products are characterized by high nutritional value with a wide range of biologically active components, such as protein, inulin, fiber, pectin, iron, calcium, vitamin gr. B, C, etc. In addition, a new type of fish chopped products has improved quality characteristics, increased moisture-binding ability, juiciness and softness.

A known method for the production of semi-finished frozen chopped fish (Pat. RF No. 2652823, publ. 05/03/2018), in which the semi-finished product contains minced fish from blue whiting or saitas, sautéed without oil at + 120 ° C for 6 minutes, amaranth flour, carrots and onions sautéed, chicken egg, edible salt, breadcrumbs. In the second embodiment, instead of amaranth flour, the semi-finished product contains spelled flour. The invention provides for obtaining fish minced frozen semi-finished product with high nutritional and biological value.

The objective of the invention is the development of minced fish products based on minced meat from underutilized fish raw materials of the Northern Basin, in particular blue whiting, with the addition of functional additives from fish bones, in particular haddock, as an additional source of macro- and micronutrients such as calcium, phosphorus, zinc and others, as well as expanding the range.

The technical result, which is achieved by the claimed technical solution, is to obtain from underused fish raw materials of the Northern Basin blue whiting a new fish chopped frozen semi-finished product with a high content of minerals, in particular calcium and phosphorus.

The technical result is achieved by the fact that the semi-finished fish chopped frozen contains minced fish from blue whiting, butter-free amaranth flour, sautéed carrots and onions, raw chicken eggs, edible salt, breadcrumbs, additionally contains haddock flour, ground white pepper in the following ratio ingredients, mass. %:

Stuffed fish from blue whiting fillet 57.3-63.4 Passer Carrots 8.3-9.2 Sauteed onions 6.2-6.9 Passed amaranth flour 5.0-5.5 Haddock bone meal 1.8-2.0 Raw Chicken Egg 6.6-7.3 Edible salt 1.2-1.4 Ground white pepper 0.1 Breadcrumbs 8.3-9.2

One of the most important macrocell for maintaining human health is calcium. The recommended daily intake of this macrocell varies depending on the age category, as well as the opinions of medical communities around the world. ”According to the standards adopted in the Russian Federation, for an adult 19-50 years old, the daily intake of calcium is 800-1000 mg, and should be increased up to 1200 mg for children and adolescents 9-18 years old, pregnant and lactating women, the elderly (Dietetics. 5th ed. / Under the editorship of A.Yu. Baranovsky. - St. Petersburg: Peter, 2017. - 1104 s: silt . - (Series "Doctor's Companion"), pp. 179-190).

In the northern regions, an additional risk factor is the lack of sunlight in the autumn-winter period and the development of D-hypovitaminous states, which also negatively affects the process of calcium absorption.

The phosphorus macrocell in the form of phosphates takes part in many physiological processes, including energy metabolism (in the form of high-energy ATP), regulation of acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is involved in cell regulation by phosphorylation of enzymes, necessary for bone mineralization and teeth. Deficiency leads to anorexia, anemia, rickets. Optimal for absorption and assimilation, the ratio of phosphorus to calcium in the diet, according to various sources, ranges from 1: 1 to 1: 1.5 (Dietetics. 5th ed. / Edited by A.Yu. Baranovsky. - St. Petersburg: Peter , 2017. - 1104 s: ill. - (Doctor's Companion Series), pp. 179-190; MP 2.3.1.1915-04. Recommended levels of consumption of food and biologically active substances. - M., 2004. - 36 p. ; MP 2.3.1.2432-08 Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation. Methodical recommendations. 12/18/2008).

The ratio of P: Ca in haddock bone meal is 1: 1.3, and in the finished culinary product 1: 1, and, therefore, can be considered optimal. The intake of calcium supplements along with food favorably affects the absorption and assimilation of macronutrients, which, according to nutritionists, is associated with the stimulation of food motility and increased production of digestive enzymes (Dietetics. 5th ed. / Edited by A.Yu. Baranovsky. - St. Petersburg: Peter, 2017. - 1104 s: ill. - (Series "Doctor's Companion"), pp. 179-190). The developed semi-finished fish chopped frozen product is considered enriched and can be recommended as an additional source of bioavailable calcium and phosphorus (TP TS 021/2011. Technical regulations of the Customs Union. Food products in terms of their labeling [Electronic resource]: decision of the Customs Union Commission dated December 9. 2011. No. 880. - Access mode: http://www.docs.cntd.ru//. - Heading from the screen; GOST R 52349-2005. Functional food products. Terms and definitions. - M.: Standard- Tinform, 2006 .-- 5 p.).

Compared with analogues, the resulting semi-finished product has a high content of minerals - calcium and phosphorus. 100 g of product contains about 280 mg of calcium and 285 mg of phosphorus, which corresponds to 30% and 40% of the daily needs of an adult in the above macronutrients. (Fig. 3).

The semi-finished product includes the following ingredients, mass. %:

The minimum and maximum number of ingredients in the stuffing composition is due to the following factors.

The inclusion of minced meat from blue whiting fillet in an amount of less than 57.3% of the total weight of the semi-finished product, leads to a decrease in the biological value of the finished product and the deterioration of its nutritional properties. An increase in the fish component of more than 63.4% negatively affects the structural and mechanical properties of the minced meat, its consistency and formability of the semi-finished product, and increases the cost.

The addition of plant components in an amount that goes beyond the boundaries of the designated interval, both up and down, leads to a decrease in the water-holding ability of the stuffing. It also reduces the biological value and taste of the finished product. When amaranth flour is added in an amount of less than 5.0% of the total weight of the stuffing composition, the viscosity and water-holding capacity of the stuffing are reduced, which complicates the formability of the semi-finished product and negatively affects the consistency and juiciness of the finished product. With the introduction of amaranth flour more than the upper limit, the finished product acquires an excessively dense structure and texture, a pronounced flavor of the flour and a feeling of dry inclusions when chewing the finished culinary product.

Adding flour from haddock bones in an amount of less than 1.8% of the total mass of minced meat leads to a decrease in the mineral content in the finished product. Adding flour from haddock bones in an amount greater than the upper limit can lead to an increase in the content of macroelements of calcium and phosphorus in the finished product to values exceeding the adequate level of consumption.

The use of flour from the bones of fish of cod species, in particular haddock, allows to obtain a product that is characterized by a high content of calcium and phosphorus compared to traditional technology and to expand the range of chopped fish products. Also, haddock bone meal has a positive effect on the plasticity of the minced meat composition and the formability of cutlets. The finished product has preventive and dietary qualities, has positive taste properties.

The invention is illustrated in the tables shown in FIG. 1-5.

In FIG. 1 shows the chemical composition of meat of northern blue whiting, in FIG. 2 shows the amino acid composition of the blue whiting protein; FIG. 3 shows the calcium and phosphorus content in haddock meal, FIG. 4 - the content of normalized toxic elements in the composition of flour from haddock bones, in FIG. 5 - nutritional and energy value of the semi-finished product.

The method is as follows.

The method can be carried out on standard equipment of meat and fish industry enterprises. The fish is defrosted in water at a water temperature of no higher than + 20 ° C, the ratio of fish: water is 1: 2, the duration of defrosting is 2-3 hours. The fish is cut into the back, rinsed with water with a temperature not exceeding + 20 ° C (use rinse devices to rinse), incubated for 5 minutes to drain moisture. Next, the fish is plastered on a fillet with skin and costal bones. To obtain fillets without skin and costal bones, costal bones are additionally cut and skin is removed.

Onions are peeled, washed and cut into small cubes. The carrots are washed, peeled, washed repeatedly and cut into small strips. Vegetables are sautéed in vegetable oil at a temperature of + 120 ° С until half-cooked, then cooled. Raw processed chicken is separated from the shell, the egg mass is filtered through a sieve. Amaranth flour is sieved, passerized without oil for 6 minutes at a temperature of + 120 ° C, cooled. Sifted haddock flour. Minced fish is combined with amaranth flour, haddock bone meal, sautéed vegetables, egg mass, edible salt, ground white pepper. Cutlets are formed from fish cutlet mass, breaded in breadcrumbs and frozen in an ultrafast way in a shock freezer to a temperature in the center of the product not higher than minus -18 ° C, packaged, labeled.

The shape of the semi-finished product is oval-flattened with a pointed end without torn and broken edges. The breading is uniform.

Taste ¹ ( ¹ Determined in controversial cases after heat treatment.): The taste of fish is intensely expressed, characteristic of this type of raw material, there is a taste of sautéed carrots and onions, a nutty taste of sautéed amaranth flour, without extraneous smacks.

Smell: inherent in semi-finished products of this type, without extraneous odors

Consistency ¹ ( ¹ Determined in contentious cases after heat treatment.): Juicy, soft. Flour from haddock bones is not felt.

Sectional view: minced meat is well mixed. Color from medium gray to light orange with interspersed Passerovye onions and carrots.

The proposed semi-finished fish chopped frozen is illustrated by the following examples of specific performance.

Example 1

Frozen fish was defrosted, cut into fillets without skin and bones. Onions and carrots were peeled, washed, chopped and sautéed in vegetable oil. Amaranth flour was sieved and sautéed in a dry frying pan. The haddock bone meal was sieved. Minced fish was combined with sautéed vegetables, sautéed amaranth flour, haddock flour, egg mass, salt, ground white pepper and thoroughly mixed until smooth. From the resulting mass, oval flattened cutlets were formed with one pointed end and breaded in breadcrumbs. The finished semi-finished product was frozen in a shock-freezing chamber to a temperature in the center of the product of -18 °, packed, labeled.

The composition of the semi-finished product in the following ratio of ingredients, mass%:

Stuffed fish from blue whiting fillet 60.7 Passer Carrots 8.8 Sauteed onions 6.6 Passed amaranth flour 5.2 Haddock bone meal 1.8 Chicken egg  6.8 Common salt 1.3 Ground white pepper  0.1 Breadcrumbs 8.7

Example 2. Frozen fish was subjected to defrosting, butchered on a fillet without skin and bones. Onions and carrots were peeled, washed, chopped and sautéed in vegetable oil. Amaranth flour was sieved and sautéed in a dry frying pan. The haddock bone meal was sieved. Minced meat was combined with sautéed vegetables, amaranth flour, haddock bone meal, egg mass, salt, spices and thoroughly mixed until smooth. From the resulting mass, oval flattened cutlets were formed with one pointed end and breaded in breadcrumbs. The finished semi-finished product was frozen in a shock freezing chamber to a temperature in the center of the product of 18 °, packed, labeled. The composition of the semi-finished product in the following ratio of ingredients, wt. %:

Stuffed fish from blue whiting fillet 62.0 Passer Carrots 8.3 Sauteed onions 6.2 Passed amaranth flour 5.1 Haddock bone meal 1.9 Chicken egg 6.7 Common salt 1.3 Ground white pepper 0.1 Breadcrumbs 8.4

Claims (2)

Semi-finished frozen fish meat, containing minced bluefish fish, butter-free amaranth flour, sautéed carrots and onions, raw chicken eggs, edible salt, breadcrumbs, characterized in that it additionally contains haddock bone meal, ground white pepper in the following ratio ingredients, wt.%: Stuffed fish from blue whiting fillet 57.3-63.4 Passer Carrots 8.3-9.2 Sauteed onions 6.2-6.9 Passed amaranth flour 5.0-5.5 Haddock bone meal 1.8-2.0 Raw Chicken Egg 6.6-7.3 Edible salt 1.2-1.4 Ground white pepper 0.1 Breadcrumbs 8.3-9.2

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