BG3501U1 - Fishery products composition - Google Patents

Abstract

The utility model relates to a composition of fishery products that finds application in the food industry. The composition of fishery products for application in the food industry comprises a basic filling containing up to 100% fish meat and food additives, expressed in % by weight relative to the total weight of the basic filling: salt or nitrite salt up to 3%; food binding additives up to 7%; proteins up to 9%. The utility model covers all groups of finished fishery products, such as raw, cold-smoked, breaded, cooked and boiled-smoked, raw-dried products obtained from mechanically separated, minced and whole meat of all kinds of fish, such as oceanic, marine and freshwater fish. The finished products are made of 100% fish meat, without the addition of water, as in the finished product , the fish oil is emulsified and preserved during heat treatment. The finished products have exceptional health, nutritional and taste qualities.

Description

Field of technology

The utility model refers to a composition of fishery products that is used in the food industry. The utility model covers all groups of final fishery products, such as raw, cold-smoked, breaded, cooked and boiled-smoked, raw-dried products obtained from mechanically separated, minced and whole meat of all kinds of fish, such as oceanic, marine and freshwater fish.

BACKGROUND OF THE INVENTION

Fish is a popular food for humans, and in the past many human communities have survived solely because of it. In terms of nutritional value, fish meat is not inferior and even superior to other types of meat and contains substances indispensable for the normal development of the human body. Fish is an unconditional part of a healthy and complete diet. A number of studies prove its benefits for restoring and maintaining health.

According to an international analysis based on 15 studies conducted in the United States, Europe, Japan and China, the consumption of salmon 2-3 times a week due to the content of omega-3 and omega-6 fatty acids / incl. and fish oil /, Vitamin D, selenium, protein - reduces the risk of stroke, help reduce the risk of stroke through its positive effects on blood pressure and cholesterol, reduce the risk of irregular heartbeat, clogged arteries, reduce levels of harmful fats, Metabolic disorders is lower, has a positive effect on metabolism, has a protective effect against cancer, has a prophylactic value against prostate cancer in men, maintains optimal brain health and to prevent dementia, reduces the risk of loss of vision, useful for our emotional state. Salmon also has a detoxifying effect by freeing us from the accumulated harmful substances.

In order to benefit from the consumption of fish for the health of the cardiovascular system, the way it is prepared is also important. However, a condition for this is that the fish is cooked properly - to be baked, not fried.

Protein in fish contains all the essential amino acids such as large amounts of lysine and tryptophan. These amino acids are very valuable for growth in children.

The digestibility of fish meat is the reason why it stays in the human digestive tract for 2 to 3.5 hours, while warm-blooded meat stays for 3.5 to 5 hours. This is an advantage that consumes less energy for digestion, less gastric juices and enzymes. That is why fish is recommended as a dietary food, especially in disorders of the digestive system. Among the main advantages of fish is that the rapid digestion in the digestive system does not give a chance to the saprophytic microflora in the body to develop and thus excrete harmful toxins in the digestive tract.

Many compositions of final food products are known from the state of the art, such as minced meat, meatballs, kebabs, sausages, bacon, sausages, sausages, babeki, etc., but only from red meat - pork, beef, horse and white meat - chicken , whole turkey meat and minced meat.

The disadvantage is that they are not pure products, as they produce positive yields of up to 200%, ie. from 1 kg of product can reach up to 2 kg of finished products. This is due to the fact that free water is introduced, which binds are harmful to human health. Whole meats are injected, tumbled to achieve these yields. Even in most national standards for the preparation of this type of products the use of free water is allowed, for example in the Bulgarian standards Stara Planina is allowed up to 30%. In red and white meats for the production of the above products more and more mom is used - mechanical / machine boned meat, also known as mdm, mom, prat, baader, msm and is used in the products up to 100%. The raw material for this product is mainly bones, bone is meat left over after manual boning. The disadvantage is that it is obtained by continuous type of separators under high pressure 100-440 bar. These separation methods are called hard separation. However, this pressure is so high that it destroys the very muscular structure of

11734 Descriptions to certificates for registration of useful models № 04.1 / 15.04.2020 meat, and its composition in this case includes many bone particles with high calcium content, which are poor in nutrients and protein - the main nutritional qualities of meat. Due to the destroyed structure of the meat, it no longer contains useful muscle fibers and protein bonds - ie. brings almost no positives to the body. The meat passed through these separators has a very changed structure, with destroyed cells, crushed and grated. In addition, there are remnants of bone marrow and the high temperature in the process suggests a more favorable environment for the development of bacteria, an unusual, unpleasant odor and taste, reducing the level of polyunsaturated fatty acids. The destruction of the integrity of the muscle membranes during cutting, boning, mechanical grinding, massage, tumbling, cutting, etc. technological processes lead to disruption of cell integrity. This facilitates the interaction of prooxidants with unsaturated fatty acids, leading to the generation of free radicals and the provocation of oxidative reactions. The lipids contained may be subjected to chemical and / or biochemical auto-oxidation under the direct or mediated action of atmospheric oxygen. The radical-containing intermediates, as well as the final degradation products obtained during oxidation, alter the sensory and nutritional qualities of the meat.

From the state of the art is known Bulgarian patent / copyright certificate with application number 43727 and registration number 72199, published on 15.08.1988 of VI HVK Plovdiv - Bulgaria, which relates to a method and composition for the production of cooked short-lived sausages from freshwater fish . In particular, the composition includes minced fish 50-60 wt. %, meat of bovine animals (cattle) from 25 to 35 wt. %, bacon from 14 to 16%, nitrite, sugar, spices and water.

The disadvantages of this composition, which was also not realized on the market, are the low quality of the fish, the mixing with beef as well as with bacon in order to homogenize and stick the filling mixture. In the absence of bacon and bovine meat, this product decomposes by heat treatment, for example by grilling. Another major disadvantage of the known composition is that it is not a pure product only from fish and the addition of bacon disrupts the health of fish meat and has negative consequences from a health point of view. Water is also added to the product, which practically increases the volume of the final product, but during heat treatment it flows out together with the useful fats from the fish meat. In general, the final pure product has a high price given the fish used in the filling mixture and given the addition of water to increase the volume of the final product.

Currently on the market in Bulgaria, and worldwide, is offered mainly chilled and frozen fish, mainly imported, partly whole trout, carp and silver carp. Frozen fish have an ice glaze of 20-35%, which melts ice when thawed and which is a commercial trick to sell at a more attractive price. Numerous canned sprats, mackerel and tuna are also available. Products containing 100% fish meat in the filling mixture, suitable for grilling / barbecue, are not available and are not known due to the fact that fish meat decomposes during heat treatment, for example grilling.

Technical essence of the utility model

The purpose of this utility model is to propose a composition of fishery products that eliminates the above-mentioned disadvantages, and in particular to propose a composition of fishery products whose main filling contains all or up to 100% fish meat, which are creative products. , to reach the market at low prices and to allow more people to consume them. Another task of the current utility model is to improve the health status of the population for a healthy diet, which is due to the above indicators, nutritional and medicinal properties that fish consumption has. Another main task of the utility model and again in connection with the improvement of the health status of the population is the composition of fish products to retain their valuable fats and overall consistency during heat treatment, such as grilling. The aim is also to enrich the range of fish products on the market, which are healthy, tasty and easy to prepare, which will stimulate their consumption by fish lovers. With reinforcements

11735 Descriptions to certificates for registration of utility models № 04.1 / 15.04.2020 interest in the consumption of fish will create conditions for consumption by more and more people throughout the country.

The set tasks are solved by composition of fishery products according to the combination of the technical features of independent claim 1.

According to independent claim 1, there is provided a composition of fishery products for use in the food industry, characterized in that it comprises:

basic stuffing containing up to 100% fish meat, and

- food additives expressed in% by weight relative to the total weight of the main filling:

- salt or nitrite salt up to 3%;

- binding additives up to 7%;

- proteins up to 9%.

1. The new and positive effect of the technical features of this claim is that up to 100% fish meat can be used for the main filling of fish products of any type, such as minced or whole fish meat, in which the food additives are combined a final product of 100% fish meat is obtained, without the addition of water, in which the final product fish oil is emulsified and preserved during heat treatment thanks to the combination of food additives. Also, the nutritional and taste qualities of the final product are particularly inflated.

In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to claim 1, characterized in that the fish meat in the main filling mass is obtained by the method of "soft or vacuum" separation of fish by-products.

Separation, which is based on pressing the material from the pressure of a moving conveyor belt to a rotating cylinder. This method is used mainly to remove the skin and soft bones contained in the fish, as well as for the fascia and tendons of the meat is the so-called soft separation / soft separation /. The use of this technique does not change (do not destroy) the structure of the bones used and to separate the remaining meat stuck to the bone. For this purpose, the raw materials are first subjected to a mechanical pressure of 40-60 bar (low pressure) to separate the remaining meat stuck to the bone, as whole parts of muscle and muscle pieces are separated from the bones. The separated parts of muscles and muscle pieces are released from the remaining tendons, cartilage, bone particles. This is done on the so-called baader-machine in such a way that this meat, which is obtained in the process of machine boning under lighter conditions / Soft separated meat - the so-called. IOM /, also called Baader separated and mechanically minced meat / Mechanically Minced Meat /. Then, it is difficult to distinguish from minced meat, which is fillet, for example, and manually removed from the bones, due to the well-preserved structure of muscle fibers. Vacuum separators are also used, where there is no mechanical contact to separate the meat from the bone. It is mainly used in the extraction of meat from the tubular bone, where there is no skin content and for obtaining high quality raw material.

This type of separation is possible because the musculature of the fish connective tissue is about five times less than that of warm-blooded animals. The reason for this is anatomical and is due to the fact that the muscles do not connect to the skeleton through connective tissue connections.

The two types of IOM are different and should be treated differently.

Below we will use the term - mom / mechanically deboned meat / from fish, which is obtained by the method of "soft or vacuum" separation of fish by-products such as backbone, meat is fins, tail, belly / known as scrap / , also known as / minced meat, mom, MDF, minced meat, praw, baader, msm /.

Fish meat obtained by the method of "soft or vacuum" separation cannot be defined otherwise than by the method of its production, due to the fact that the structure of the extracted meat is fully preserved, as well as its nutritional qualities. The only difference is other fish meat, for example fillets, and obtained by any other method, is in the price of meat obtained after separation is these methods, due to the fact that fish by-products are used, which are at a very low price. In practice, 1 kg of fish meat obtained by the method of "soft or vacuum" separation is many times cheaper than

11736 Descriptions to utility registration certificates № 04.1 / 15.04.2020 fish fillets for example. Since the price of meat cannot be defined as a technical feature, in the present claim we define the meat obtained from fish by the method of its production, and not the method itself as such. This is the so-called "product by method" claim. For the average specialist in the food industry, these methods are known and without investing ingenuity referring to the technical feature "meat obtained by the method of" soft or vacuum "separation" will know how to provide the means to obtain this type of meat.

The effect of using this type of fish meat according to this claim is that the final product is very low cost, exceptional taste, preserved valuable fish oil and nutrients contained in the fish, which makes it extremely attractive and accessible to the end user.

3. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to any one of the preceding embodiments is characterized in that

- salt is sea salt up to 3%;

- the binding additives are phosphates up to 4% or transglutaminase up to 2% or collagen up to 5% or a combination of sodium alginate and modified starch up to 5% or a combination of 95% milk protein hydroisolate and mono- and diglycerides of higher fatty acids up to 3%.

The use of these additives in the relevant quantitative ratios act in different ranges, as stabilizers while maintaining the viscosity and consistency of fishery products. They prevent oxidation and bind water and fats, preserve the texture and shape of products, fix color and active agent for binding and mixing of immiscible substances, such as water and fat.

4. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to the preceding embodiment in point 3 is characterized in that the binding additive is transglutaminase 0.25% and the protein alone is a vegetable protein up to 4%, or in combination is milk caseinate up to 3% and animal protein up to 2%.

This variant is especially suitable for fish products: raw - minced fish, meatballs, kebabs, burgers, karnache, sausage; raw smoked - sausage, sausage / sps /, karnache; breaded fish products: bites, schnitzels, burgers. The meat in the final product is not glued and has a nice "shiny" texture of the finished products. Water and fat retention is also increased and heat loss is reduced.

5. In a particularly preferred embodiment, the composition of fishery products for use in the food industry, according to the previous embodiment of point 4, is characterized in that

the vegetable protein is soy isolate up to 2% or soy granulate up to 4% and

- the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and:

- agar agar up to 1%;

- fibers up to 2%, preferably vegetable and / or fruit fibers;

- starch and / or flour up to 4%;

- preservative up to 5%, preferably the preservative is ascorbic acid (E300) in combination is sodium ascorbate (E301) up to 0.5%.

The meat in the final product is not glued, has a pleasant "shiny" texture of the finished products and has exceptional taste and nutritional qualities. In this particular embodiment, there is no loss of valuable fish oil and nutrients during heat treatment. Also this type of product has increased shelf life.

6. In a particularly preferred embodiment, the composition of fishery products for use in the food industry, according to item 3, is characterized in that the phosphate is tripolyphosphate 0.4%, the protein is vegetable protein up to 4% and animal protein up to 2% alone or in combination is milk caseinate up to 3%.

This variant is especially suitable for fish products: cooked and boiled smoked fish products - sausages, frankfurters, pate, ham; short-lived, bacon / semi-durable and long-lasting /, boiled smoked whole fish, ragout / backbone, tails, strips of meat from the back and belly. The meat in the final product

11737 Descriptions to utility registration certificates № 04.1 / 15.04.2020 is not glued and has a pleasant "shiny" texture of the finished products. Water and fat retention is also increased and heat loss is reduced.

7. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to item 6 is characterized in that

- the vegetable protein is soy isolate up to 2% or soy granulate up to 4%

- the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and:

- agar agar up to 1%

- fibers up to 2%, preferably vegetable and / or fruit fibers

- starch and / or flour up to 5%.

The meat in the final product is not glued, has a pleasant "shiny" texture of the finished products and has exceptional taste and nutritional qualities. In this particular embodiment, there is no loss of valuable fish oil and nutrients during heat treatment.

8. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to point 3 is characterized in that

the binding additive is transglutaminase in an amount of 0.25%, and

- the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and:

- agar agar up to 0,5%

- monosaccharide up to 0.5%, preferably dextrose up to 0.5%

- starter crops up to 1%

- preservative up to 5%, preferably the preservative is ascorbic acid (E300) in combination is sodium ascorbate (E301) up to 0.5%.

This variant is especially suitable for fish products: raw dried and raw dried and smoked fish products - sausage and sausage, sushenitsa, babek, sticks, strips - durable. The meat in the final product is not glued and has a nice "shiny" texture of the finished products. Water and fat retention is also increased and heat loss is reduced. Also this type of product has increased shelf life.

9. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to point 3 is characterized in that

- the binder additive is a combination of sodium alginate and modified starch up to 5%

- the protein is vegetable, in particular soy granulate up to 5% or soy isolate up to 2%, and

- the composition additionally includes a preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) in combination with sodium ascorbate (E301) up to 1%.

This variant is especially suitable for fish products: cooked and boiled smoked fish products - pate. The meat in the final product is not glued and has a nice "shiny" texture of the finished products. It also increases the retention of water and fat and reduces their loss during heat treatment and the final product is increased shelf life.

10. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to point 3 is characterized in that

- the binding additive is collagen up to 5%

- the protein is vegetable, in particular soy granulate up to 5% or soy isolate up to 2%, and

- the composition additionally includes a preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) in combination with sodium ascorbate (E301) up to 1%.

This variant is especially suitable for fish products: raw - minced fish, meatballs, kebabs, burgers, karnache, sausage; raw smoked - sausage, sausage / sps /, karnache; breaded fish products: bites, schnitzels, burgers. The meat in the final product is not glued and has a nice "shiny" texture of the finished products. Water retention and

11738 Descriptions to certificates for registration of utility models № 04.1 / 15.04.2020 fats and their loss during heat treatment is reduced and the final product has increased shelf life.

11. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to point 3 is characterized in that

- the binding additive is a combination of 95% milk protein hydroisolate and mono- and diglycerides of higher fatty acids up to 3%

the protein is vegetable, in particular soy isolate up to 1%, and

- the composition additionally includes sodium nitrite up to 0.5% and preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) up to 1%.

This variant is especially suitable for fish products - pâtés. The meat in the final product is not glued and has a pleasant "shiny" texture of the finished products, excellent taste and nutritional qualities and the final product has increased shelf life.

12. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to any one of the preceding embodiments, characterized in that the composition further comprises celery extract up to 1 wt. % relative to the total weight of the main filling mass.

Celery extract is used instead of nitrate and is not converted to nitrite. Organic natural product. The natural organic sodium in celery is absolutely safe to eat because it does not contain artificially enriched salts, and in fact the body needs certain amounts of sodium to function properly. Therefore, celery is very useful for people with high blood pressure to fight cancer, diuretic, calms the nervous system, normalizes pH in the body, improves kidney function, anti-inflammatory, constipation. Celery has an extremely high content of vitamin A, and its stems are a rich source of B vitamins - B1, B2, B6, as well as vitamin C, potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and essential amino acids.

13. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to any one of the preceding embodiments, characterized in that the composition further comprises spices and extracts thereof for flavoring up to 10 wt. % relative to the total weight of the main filling mass.

The addition of spices additionally gives attractive taste qualities to the final products.

14. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to item 13, characterized in that the spices and extracts thereof are preferably parsley, dill, devesil, rosemary, thyme, paprika and chili, black and white pepper, dried and fresh onions, dried and fresh garlic, allspice, savory, cumin, cumin, oregano, cardamom, saffron, anise, thyme, lemongrass, lemons, nutmeg, nutmeg, wine, soy sauce, sauces of fish, mussels, crustaceans, molluscs, extracts of vegetable or fruit, dried or frozen, seaweed or any combination thereof.

The spices used are typical for the Bulgarian and Mediterranean taste, which gives exceptional taste qualities to the final products.

15. In a particularly preferred embodiment, the composition of fishery products for use in the food industry according to any one of the preceding embodiments, characterized in that the main filling mass comprises up to 50% crustaceans, molluscs, surimi, pork, beef , chicken, products thereof, alone or combinations thereof, and the rest up to 100% is fish meat.

The addition of additional meats in the main filling mass diversifies the range and taste characteristics of products containing fish.

The advantages of this utility can be summarized as follows:

11739 Descriptions to utility registration certificates № 04.1 / 15.04.2020

- a large part of chemical elements and additives are not added, as the fish contains them in a naturally bound form;

- no additional water is added in order to achieve positive yields;

- the additives used are mainly plant and enzyme based, which makes the final products environmentally friendly;

- additives that are used in very small quantities and improve the consistency of the final products, as well as retain the water and fat that the fish contains;

- the other new and positive effect is that in the composition of the fish products in the present utility model food additives are used in combination, which emulsifies the fish oil and it remains in the final product, incl. and after baking by end customers. So far, especially salmon when roasting fillets and cutlets, fish oil runs out, and it contains all the valuable omega 3 acids, minerals, vitamins and proteins.

- during heat treatment, for example grilling, they do not break down on the grill;

- current fishery products are low cost, which will lead to economic effect and final market price;

- the final products using the composition are creative, attractive and healthy products that can be easily prepared and / or directly consumed by the end user, with satisfactory durability.

Exemplary implementations of the utility model

The utility model is illustrated by the following embodiments, but is by no means limited to them.

Techniques and machines used for the preparation of the composition and the final fish products

Guillotine, meat grinder / wolf /, separator, bader machine, syringe machine, high-speed mixer cutter, slow speed mixer - mixer, filler is a dosing device, clip machines, suspension system, steam booths / atmus / and baths, cooler, air conditioning and air conditioning stacking machines.

The main raw material

For all fishery products from the exemplary embodiments, the following is used: main filling mass (raw material): 100% minced mechanically deboned salmon meat is used, which is obtained by the method of “soft or vacuum” separation of salmon by-products - meat is fins , tail, bellies / scrub /, fishbone / ragout, fish strips and fish trimmings.

It is also allowed to add and mix crustaceans, molluscs and products thereof, surimi, and / or bacon, and / or pork, and / or beef and / or chicken meat and products thereof, in a ratio of up to 50% of the total mass.

For all fish products of the exemplary embodiments, the raw salmon is frozen at -18 ° C, placed on racks or in crates in a defrosting room at a temperature of up to 12 ° C until the optimal temperature of -5 ° C to -3 ° C is reached. . In case of defrosting, up to 10% of free water flows out.

For the purposes of the exemplary embodiments, salmon "mom" will be used, but this does not preclude the use of other fish species such as: Atlantic salmon / Salmo salar /; Japanese salmon / Oncorhynchus m asu /: King salmon / Oncorhynchus tshawytscha /; Pile of salmon / Oncorhynchus /; Silver salmon / Oncorhynchuskisutch /; Oncorhynchusgorbuscha; Red salmon / Oncorhynchus nerka /; Pink salmon / Oncorhynchus rhodurus /, pollock / theragra chalcogramma /. cod / gadus morhua /, sole / Dicologlossa cuneata /, Sturgeon / Acipenser /, mackerel / Barabunya, Sultanka / Mulkis barbatus ponticus /, Carp / Cyprinus carpio /, silver carp / Hypophthalm ichthys molitrix, or trout / Sal / tinea / Tinea tinea /, grass carp / Ctenopharyngodon idella /, perch / regsa /, white fish / Sander lucioperca /, catfish / Silurus glanis /, bream / Abramis brama /, Zargan, sea snipe / Veyupe Leyup /, Popida / G , Sprat, known as sprat, sprat, sprat / Sprattus sprattus /, Pangasius / Pangasius /, Zargan, sea snipe / Veyupe Leyupe /, Kalkan / Psetta maximamaeotica /, Karagioz, Danube mackerel / Aloco pontica / Chalco / Poloica / Album Lefer / Pomatomus saltatrix /, Sea mullet / Mugil cephalus /, Palamud, Toruk / Sarda sarda /, Playa / Platichtys flasus luscus /, Sardine, anchovy / Sardina pilchardus /, Horseradish / Trachunis mediterraneus pont /, Anchovy / Engraulis encras / Selachimorpha /, tone / Thunnus /, hake, hake

11740 Descriptions to utility registration certificates № 04.1 / 15.04.2020 / Merluccius merluccius /, caproc / Diplodus sargus /, Sea bream / Sparus aurata /, phagri / pagrus pagrus /, Mullet, Sultanka, Red Millet (Mullus barbatus pontic) ), Sea bass / sea wolf / Dicentrarchus labrax / and others. The above fish species do not restrict the use of other fish species.

Casings: Natural - pork thin ф 26-42 mm, thick ф 45-65 mm, veal ф 36-50 шш, lamb and sheep ф 16-28 шш - calibers

Artificial - from collagen, fibrus, polyamide, cellulose, textile ф 16-160 шш caliber. Different according to the assortment of fish products will be used.

Food additives: For the classification of food additives and at the same time for the information of consumers in Europe, a system for classification of food additives has been introduced. Each food supplement is assigned a unique number called an "E-number". In Europe, the unique number consists of a capital letter E and a three-digit number - for example E100. Countries outside Europe use only the three-digit index (without the letter E). The numbering scheme corresponds to the International Numbering System (INS) scheme established by the Codex Alimentarius Committee [1], although only a small proportion of the additives included in the INS are approved for use as food additives in the European Union. E-number classification - colorants E100-E199, preservatives E200-E299, antioxidants and acid regulators E300-E399, thickeners, stabilizers and emulsifiers E400-E499, acid regulators and counter-hardeners E500-E599-flavorings / flavorings E500-E599 -E799, glazing agents and sweeteners / unfilled reserve / E800-E899, glazing agents and sweeteners E900-E999, additional chemicals E1000-1599.

Example 1.

Ingredients of raw fish product - meatballs

For 100 kg of finished product:

Raw material 102 kg mechanically deboned meat / mom / salmon fish.

Food additives - transglutaminase TG FI is a carrier of milk caseinates 0.250 kg, soy granulate 2 kg, whey caseinate 1 kg, arap arap 0.5 kg, corn starch 1 kg, preservative E300 and E301 / vitamin C / 0.400 kg, sea salt 1.4 kg.

Spices - black pepper 0.300 kg, fresh parsley 2 kg, rosemary 0.200 kg, dried onion 4 kg, lemon powder 0.5 kg.

Technological process

The raw material mechanically deboned and / or minced meat is frozen - 18 ° С and is placed on racks or in crates in a room for defrosting at a temperature up to 12 ° С until the optimal temperature is reached - 5 ° С up to -3 ° С / in case of defrosting it expires up to 10% water.

The fish raw material / defrosted / is placed in a mixer-mixer, where the pre-prepared: from the total mass of the final product food additives are mixed with even stirring.

The homogenization process in the mixer is carried out for about 8-10 minutes.

The temperature of the meat mass at the end of the process is not higher than 4 ° С.

The finished mixture is then poured into trolleys and left to stand in a process chamber at a temperature of -3 ° to -5 ° C until the final products are formed.

Forming the meat mass of minced and minced meat blanks is carried out on a vacuum filling machine is a dosing device with a diameter of the funnels:

a / oval flattened shape - if necessary with manual / machine finishing is a mass of one piece 50-100 g, diameter 45-65 shsh and height of the molded mass in the center 20-25 shsh, or is b / parallelepiped shape - of a filling machine without manual finishing is a mass of one piece 50-100 g, length 50 shsh, width 40 shsh and height of the molded mass 20-25 shsh.

The meatball meatballs weigh 50, 60, 70, 80 or 100 g, they are packed in consumer packages - pads of polystyrene foam, tightly wrapped with foil, heat-shrinkable low-density polyethylene, on foiling machines.

If the final products will be frozen, they can be packed in PE bags.

They are labeled in accordance with the provisions of the BFSA.

11741 Descriptions to utility registration certificates № 04.1 / 15.04.2020

Meat preparations from raw meat are stored chilled at a temperature of 0 ° C to + 4 ° C, within the date of production, in consumer packages up to 7 days.

Frozen at a temperature below minus 18 ° С within the date of production, in consumer packages up to 12 months.

Example 2.

Composition of fish product boiled-smoked sausage

For 100 kg of finished product:

Raw material 110 kg mechanically deboned meat / mom / salmon fish.

Food additives

- tripolyphosphate 0.4 kg, soy isolate 1.5 kg, milk caseinate 1 kg, sea salt 1.4 kg.

Spices - black pepper 0.3 kg, rosemary 0.3 kg, garlic 0.25 kg, red pepper 0.2 kg, lemon powder 0.5 kg.

Technological process

The raw material mechanically deboned and / or minced meat is frozen - 18 ° С and is placed on racks or in crates in a room for defrosting at a temperature up to 12 ° С until the optimal temperature is reached - 5 ° С up to -3 ° С / in case of defrosting it expires up to 10% water.

The fish raw material / defrosted / is placed in a high-speed mixer / cutter /, where the food additives (additives) prepared in advance from the total mass of the final product are mixed with even stirring. The process is carried out until a homogeneous mass and the desired structure are reached. The temperature of the meat mass at the end of the process is not higher than 5 ° С.

The finished mixture is then poured into trolleys and left to stand in a process chamber at a temperature of -3 ° to -5 ° C until the final products are formed.

Molding of the filling mass is carried out on a vacuum filling machine is a dosing device is the diameter of the funnels ф32-ф ПОв natural or artificial shells.

The products filled and shaped in this way are hung on sticks on carts and arranged at equal distances from each other.

- Heat treatment stage.

The heat treatment - drying / tempering /, smoking, cooking is performed in universal chambers type atmus, with constant control of temperature and humidity. The heat treatment is performed in the following sequence:

- Drying - is carried out by blowing warm air at a temperature of 65 ° C for 60-80 minutes until reaching a temperature of 42 ° C in the geometric center.

- Smoking - is carried out at a temperature of 65 ° C-70 ° C until reaching the characteristic color.

- Cooking - performed at a temperature of 76 ° C-80 ° C is the duration until the temperature in the center of the product reaches 72 ° C.

- Cooling, drying and cooling.

After reaching the technological readiness of the products / temperature in the geometric center not lower than 72 ° С, it is cooled water to a temperature in the center of the product up to 12 ° С, which reduces the risk of development of residual microbial flora and increases the quality. and product durability. The additional cooling is performed in an intensive cooling chamber at a temperature from 0 ° С to + 4 ° С. When the temperature in the geometric center of the cooked-smoked sausages reaches + 4 ° С, packaging, labeling, marking and carding is performed.

Specification for mechanically separated salmon minced meat obtained by the 'soft or vacuum' separation method:

water 60-70%, fat 10-20%, salt <0.3%, sodium <0.12%, protein 15-20%, carbohydrates <0.6%, salmonella absent, no traces of mustard, sesame, sulfur dioxide, peanuts, crustaceans, soybeans, peanuts, celery, microorganisms - total number 1 x 10 ⁶ jtk / kg.

Content in 100 g - calories 119-182 kcal, for salmon, including whole, omega 3 fatty acids - 8001700 mg, Vitamins A - 44IU, B1 / thiamine / - 0.28 mg, Vitamin B2 (Riboflavin) - 0.42 mg , Vitamin B3 (Niacin) -10.08mg, VitaminB5 (Pantothenic acid) -1.92mg, VitaminB6 (Pyridoxine) -0.94mg,

11742 Descriptions to utility registration certificates № 04.1 / 15.04.2020

Vitamin B12 (Cobalcamine) - 3.05 pg. Amino acids-alanine - 1.54g, Arginine - 1.52g, Aspartic acid - 2.61 g, Valine - 1.31 g, glycine - 1.22 g, glutamine - 3.80 g, isoleucine - 1.17 g, leucine - 2.07 g, Lysine - 2.34 g, methionine 0.75 g, proline - 0.90 g, series - 1.04 g, tyrosine - 0.86 g, threonine - 1.12 g, tryptophan - 0.29 g, phenylalanine - 0.99 g, histidine - 0.75 g, cystine - 0.27 g.

Fat - Monounsaturated fat - 8.13 g, Polyunsaturated fat - 2.70 g, Saturated fat - 1.26 g.

Minerals - iron - 1.03 mg, potassium - 628 mg, calcium - 15 mg, magnesium - 37 mg, manganese - 0.02 mg, copper - 0.32 mg, sodium - 56 mg, selenium - 56 pg, phosphorus - 256 mg, zinc - 0.82 mg.

The indicators, characteristics and norms of the finished products are reflected in the following tables. Organoleptic characteristics according to Table № 1

Physicochemical parameters according to Table № 2

Microbiological indicators according to Table № 3 and in accordance with Commission Regulation (EU) № 2073/2005 on microbiological criteria for foodstuffs and purity criteria for the production process.

Table №1

Physico-chemical parameters Raw, raw smoked, breaded, cooked smoked raw dried fish products 1. One content in% st of the total mass below 68 2. Percentage of fat under 20 3. protein ratio below 18 4. Table salt in% of the total mass, not more than 2.0 5. Temperature in the inside of the product, in “C Not higher than 4 ° С / 7-1БС 6. Foreign impurities, bones and tendons Do not settle 7. energy value _________ 140-182 kcal

11743 Descriptions to utility registration certificates № 04.1 / 15.04.2020

Table

Orgapoletgic indicators raw .raw smoked breaded, boiled smoked raw dried fish products 1. Form According to the product. 2. Appearance and color Surface clean, smooth, shell tightly adhered to the bed, without spots and gaps under the shell, pink to pale worms. H. Cutting surface Homogeneous mass without pores with evenly distributed pieces of fish meat, and finely ground spices. 4. Koisisteptsnya 2.]. Chilled Soft, plastic, characteristic of the molded meat mass. 2.2. Frozen Hard 5. Smell and taste Specific for the input raw materials without side, non-specific and unpleasant taste and smell, moderately salty. _ __________

Table №3

KRTGGERI AND FOR THE CLEANLINESS OF THE PRODUCTION PROCESS Plan on taking of samples Boundaries Analytical reference method Stage of : application n s m Μ E. cob 5 2 500 cfu / g 5000 cfu / g ISO 16649 “! or 2 In the collapse of production process __

Where η is the number of units making up the sample;

e - number of sample units that have a value between m and M.

The interpretation of the test results is in accordance with Chapter I "Microbiological criteria for food safety" of Annex № 1 "Microbiological criteria for foodstuffs" of Commission Regulation (EU) № 2073/2005 of 15.11.2005 on microbiological criteria for foodstuffs, namely:

11744 Descriptions to utility registration certificates № 04.1 / 15.04.2020 • Salmonella

- satisfactory, if all observed values indicate the absence of the bacterium;

- unsatisfactory if the presence of the bacterium is detected in one of the samples.

• For E. coli

- satisfactory, if all observed values are <m;

- acceptable if most values of c / η are between m and M and the rest of the observed values are <m;

- unsatisfactory, if one or more of the observed values are> M or most of the values with / η are between m and M.

Sampling is performed according to BDS, EN, ISO - Regulations (EC).

Claims (15)

Claims Composition of fishery products for use in the food industry, characterized in that it comprises: basic stuffing containing up to 100% fish meat, and - food additives expressed in% by weight relative to the total weight of the main filling: - salt or nitrite salt up to 3%; - binding additives up to 7%; - proteins up to 9%. Composition of fishery products for use in the food industry according to claim 1, characterized in that the fish meat in the main filling is obtained by the method of "soft or vacuum" separation of fish by-products. Composition of fishery products for use in the food industry according to Claim 1 or 2, characterized in that - salt is sea salt up to 3%; - the binding additives are: phosphates up to 4% or transglutaminase up to 2%, or collagen up to 5%, or a combination of sodium alginate and modified starch up to 5%, or a combination of 95% milk protein hydroisolate and mono- and diglycerides of higher fatty acids up to 3%. Composition of fishery products for use in the food industry according to claim 3, characterized in that the binding additive is transglutaminase 0.25%, and the protein is alone vegetable protein up to 4%, or in combination with milk caseinate up to 3% and animal protein up to 2%. Composition of fishery products for use in the food industry according to Claim 4, characterized in that the vegetable protein is soy isolate up to 2% or soy granulate up to 4% and - the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and: - agar agar up to 1%; - fibers up to 2%, preferably vegetable and / or fruit fibers; - starch and / or flour up to 4%; - preservative up to 5%, preferably the preservative is ascorbic acid (E300) in combination with sodium ascorbate (E301) up to 0.5%. Composition of fishery products for use in the food industry according to Claim 3, characterized in that the phosphate is tripolyphosphate 0.4% and the protein is vegetable protein up to 4% and animal protein up to 2% alone or in combination with milk caseinate up to 3%. Composition of fishery products for use in the food industry according to Claim 6, characterized in that - the vegetable protein is soy isolate up to 2% or soy granulate up to 4%; - the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and: - agar agar up to 1%; - fibers up to 2%, preferably vegetable and / or fruit fibers; 11745 Descriptions to utility registration certificates № 04.1 / 15.04.2020 - starch and / or flour up to 5%. Composition of fishery products for use in the food industry according to Claim 3, characterized in that the binding additive is transglutaminase in an amount of 0.25%, and - the composition further comprises, expressed in% by weight relative to the total weight of the main filling mass, and: - agar agar up to 0.5%; - starter cultures up to 1%; - preservative up to 5%, preferably the preservative is ascorbic acid (E300) in combination is sodium ascorbate (E301) up to 0.5%; - monosaccharide up to 0.5%, preferably the monosaccharide is dextrose. Composition of fishery products for use in the food industry according to claim 3, characterized in that - the binder is a combination of sodium alginate and modified starch up to 5%; - the protein is vegetable, in particular soy granulate up to 5% or soy isolate up to 2%; and - the composition additionally includes a preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) in combination with sodium ascorbate (E301) up to 1%. Composition of fishery products for use in the food industry according to claim 3, characterized in that - the binding additive is collagen up to 5%; - the protein is vegetable, in particular soy granulate up to 5% or soy isolate up to 2%; and - the composition additionally includes a preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) in combination with sodium ascorbate (E301) up to 1%. Composition of fishery products for use in the food industry according to claim 3, characterized in that - the binding additive is a combination of 95% milk protein hydroisolate and mono- and diglycerides of higher fatty acids up to 3%; - the protein is vegetable, in particular soy isolate up to 1%; and - the composition additionally includes sodium nitrite up to 0.5% and preservative up to 5 wt. % relative to the base filler, preferably the preservative being ascorbic acid (E300) up to 1%. Composition of fishery products for use in the food industry according to any one of the preceding claims, characterized in that the composition further comprises celery extract up to 1 wt. % relative to the total weight of the main filling mass. Composition of fish products for use in the food industry according to any one of the preceding claims, characterized in that the composition further comprises spices and extracts thereof for flavoring up to 10 wt. % relative to the total weight of the main filling mass. Composition of fish products for use in the food industry according to Claim 13, characterized in that the spices and extracts thereof for flavoring are preferably parsley, dill, devesil, rosemary, thyme, paprika, sweet and hot, black and white pepper, dried and fresh onions, dried and fresh garlic, allspice, savory, cumin, cumin, oregano, cardamom, saffron, anise, thyme, lemongrass, lemons, nutmeg, nutmeg, wine, soy sauce, sauces from fish, mussels, crustaceans, molluscs, dried or frozen plant and fruit extracts, algae or any combination thereof. Composition of fishery products for use in the food industry according to any one of the preceding claims, characterized in that the basic filling includes up to 50% crustaceans, molluscs, surimi, pork, beef, chicken, products of them, alone or combinations of them, and the rest up to 100% is fish meat.