DE102015118191A1 - Salmon product and process for its production - Google Patents

Abstract

The present invention discloses a salmon product obtainable by: a) mincing and / or purifying salmon fillets until a homogeneous mass is obtained, b) shaping and / or portioning the homogeneous mass, c) marinating the mass with a marinade containing at least acids, d) Cooking the mass at a low temperature until solidification of the mass, e) searing the mass at a high temperature for a short time. Also described is a process for producing the salmon product. Salmon product is also disclosed, consisting of acid-fermented, shaped, minced and / or pureed salmon meat, wherein a seasoning sauce is incorporated in the interior of the salmon meat. The salmon product according to the invention is free of binders or additives and is outstandingly suitable as a convenience product for the gastronomy or the private customer.

Description

The present invention relates to a salmon product and a process for its production.

Fish products and processes for their preparation are known in the art.

In the EP 1 677 612 B1 discloses a method for treating ground fish meat, wherein the fish meat is subjected to a freezing process, whereby the binding properties are improved in the thawed ground fish meat. Furthermore, it is disclosed that the improved binding property is achieved by the addition of an organic acid and a freeze stabilizer. A disadvantage of this method is that it is raw fish meat, which is provided for further processing and therefore not to fish meat, which is intended for direct consumption. Another disadvantage is that an additional freeze stabilizer must be used to ensure the binding of the fish meat after re-thawing.

Furthermore, the disclosure EP 0 328 881 a method for producing a pure fish product from fish fillets and / or parts thereof without binders or the like, the protein isomers are substantially undamaged. In the process, fresh and / or thawed fish fillets and / or pieces are separated in a tumbler mixer at a temperature in the range of about -4 ° C to +10 ° C and then to about -4 ° C (± 4 ° C ) are recooled while passing through a nitrogen tunnel charged with nitrogen and then transferred via a conveyor to a mold chamber also cooled to the temperature of about -4 ° C (± 4 ° C) to be pressed under pressure into a mold plate. Even with this method, no fish product is produced, which is suitable for direct consumption. Furthermore, it is disadvantageous in this process that the process is very complicated, since the individual process steps must be carried out at minus temperatures, wherein the apparatus used must be pre-cooled in order to obtain the structure of the fish product without additional binder.

In the EP 0 724 845 B1 discloses a raw, frozen fish composition and a method of making it. The fish composition contains no binders or the like and consists of 90 to 75% coarse fish pieces, including connective tissue and 10 to 25% of a fish pie surrounding the coarse pieces, the paste consisting of minced and finely chopped fish meat capable of forming a binder , Thus, even this fish composition is not a ready-to-eat fish product and the binding of the fish mass is achieved by the use of different pieces made by a special cutting technique of the fish meat.

The object of the present invention is therefore to provide a salmon product which overcomes the disadvantages of the prior art and which is ready to eat and can be prepared in a simple manner.

Furthermore, it is the object of the present invention to provide a salmon product which does not contain binding agents, eggs, spices, salt or the like.

A further object of the present invention is to provide a method by means of which a salmon product according to the invention can be produced in a simple manner.

The object of the present invention is achieved by the provision of a salmon product having the features of the main claim. Advantageous developments of the salmon product according to the invention are shown in the dependent subclaims.

Furthermore, the object of the present invention is achieved by means of a process for producing a salmon product.

The object is further achieved by providing a salmon product which consists of acid-fermented, shaped, minced and / or pureed salmon meat, wherein inside the salmon meat a seasoning sauce is introduced.

• a) Zerkleinern und/oder Pürieren von Lachsfilet bis zum Erhalt einer homogenen Masse,
• b) Formen und/oder Portionieren der homogenen Masse,
• c) Marinieren der Masse mit einer mindestens Säuren enthaltenden Marinade,
• d) Garen der Masse bei einer niedrigen Temperatur bis zum Verfestigen der Masse,
• e) Anbraten der Masse bei einer hohen Temperatur für kurze Zeit.

The subject of the present invention is a salmon product obtainable by:

• a) mincing and / or pureeing salmon fillet until a homogeneous mass is obtained,
• b) shaping and / or portioning the homogeneous mass,
• c) marinating the mass with a marinade containing at least acids,
• d) cooking the mass at a low temperature until solidification of the mass,
• e) searing the mass at a high temperature for a short time.

The individual steps are carried out one after the other in the specified order.

A salmon product is preferred, wherein in step a) the salmon fillet is comminuted and / or pureed by means of a knife, a cutter or another comminuting device. Especially It is preferred that the crushing is carried out using ice in a cutter, wherein the ice is fed at the beginning of the cutting process. The comminution or pureeing of the salmon meat can be carried out by means and devices known to the person skilled in the art. Both mechanical comminution with known comminution devices and comminution by means of knives can be carried out. Known crushing devices are meat grinders, cutters, slicers, mixers and cutters.

Also preferred is a salmon product, wherein the salmon fillet in step a) is frozen, thawed or fresh.

Very particularly preferred is a salmon product, wherein in step b) a sauce is filled into the mass, wherein the sauce is surrounded by the mass. The sauce, which is introduced into the mass, can be selected. The term sauce is not limited to the sauces in the strict sense within the meaning of the invention, but other spice masses can be filled. As sauces and / or seasonings are mayonnaise, mustard-containing preparations, relish, ketchup and others. According to the invention, it is provided that the shaping and / or portioning of the resulting mass can lead to any shaped bodies. The molds may have any desired configurations. Also, the invention provides that make molds in two steps. In the first partial step, a mold is formed, in which a depression is then introduced and filled with a sauce described herein and then covered in a further sub-step with other salmon meat mass.

Also preferred is a salmon product according to the invention, wherein in step c) the acid of the marinade is selected from natural fruit acids, nature-identical fruit acids, fruit extracts or fruit preparations or mixtures thereof. In any case, the marinade used must contain an acid component for the cooking process to be carried out. The type of acid and the other constituents of the marinade is essentially irrelevant to the production. For example, the marinade can also consist of minced fruit or fruit pulp, provided that they contain a corresponding proportion of the respective fruit acids. Suitable fruit acids are, for example, citric acid, malic acid, tartaric acid and mixtures thereof. Suitable fruits for the marinade are, for example, papaya or limes. Of course, as a marinade also lemon juice or lime juice can be used directly.

Also preferred is a salmon product according to the invention, wherein in step c) a sweetener is further added, wherein the sweetener is selected from natural sweeteners, artificial sweeteners or sugar substitutes or mixtures thereof. The addition of sweetener is optional and does not affect the manufacturing process. The sweetener improves the taste and does not provide any technical contribution. As a sweetener can be used juices of any kind of fruit such as pear, apple or agave. Also syrups of all kinds can be used as sweeteners. The origin of the syrups may be arbitrary and include glucose syrup, fructose syrup, lactose syrup, corn syrup, rice syrup, wheat syrup, date syrup, manioc syrup and Jerusalem artichoke syrup. Other sweeteners may also be used, such as coconut blossom sugar, frutilose, molasses or sweetness. Of course, sugar substitutes or artificial substances can also be used. Such substances are, for example, stevia, aspartame or sorbitol. As a sweetener but also the entire sweetness of a fruit or only the individual sweet building blocks, such as fructose or glucose can be used according to the invention. Of course, honey is also provided as sweetener according to the invention.

Particularly preferred is a salmon product according to the invention, wherein in step d) the low temperature is a temperature which lies in a temperature range between 4 ° C and 8 ° C.

Also particularly preferred is a salmon product according to the invention, wherein the cooking time in step d) is less than 24 hours, preferably less than 12 hours, more preferably less than 3 hours, and most preferably less than 1.5 hours.

Particular preference is also given to a salmon product, the high temperature in step e) being 220.degree. C., preferably 230.degree. C., more preferably 240.degree. C. and especially preferably 250.degree.

Also preferred is a salmon product according to the invention, wherein the Anbratzeit in step e) is one minute, preferably 45 seconds and more preferably 30 seconds.

Finally, a salmon product is preferred, wherein in a further step, preferably after step e), the fried salmon product is shock-cooled and packaged.

• a) Zerkleinern und/oder Pürieren von Lachsfilet bis zum Erhalt einer homogenen Masse,
• b) Formen und/oder Portionieren der homogenen Masse,
• c) Marinieren der Masse mit einer Säure enthaltenden Marinade,
• d) Garen der Masse bei einer niedrigen Temperatur bis zum Verfestigen der Masse,
• e) Anbraten der Masse bei einer hohen Temperatur für kurze Zeit.

Another object of the present invention is a process for the preparation of a salmon product according to the invention, wherein the following steps are carried out successively:

• a) mincing and / or pureeing salmon fillet until a homogeneous mass is obtained,
• b) shaping and / or portioning the homogeneous mass,
• c) marinating the mass with a marinade containing acid,
• d) cooking the mass at a low temperature until solidification of the mass,
• e) searing the mass at a high temperature for a short time.

Preference is given to a method in which, in step a), the salmon fillet is comminuted and / or pureed by means of a knife, a cutter or another comminuting device. It is particularly preferred that the crushing is carried out using ice in a cutter, wherein the ice is fed at the beginning of the cutting process.

Also preferred is a process wherein the salmon fillet in step a) is frozen, thawed or fresh.

Very particular preference is given to a process in which, in step b), a sauce is poured into the mass, the sauce being surrounded by the mass.

Also preferred is a process according to the invention, wherein in step c) the acid of the marinade is selected from natural fruit acids, nature-identical fruit acids, fruit extracts or fruit preparations or mixtures thereof.

Also preferred is a process according to the invention, wherein a sweetener is further added in step c), wherein the sweetener is selected from natural sweeteners, artificial sweeteners or sugar substitutes or mixtures thereof.

Particularly preferred is a method according to the invention, wherein in step d) the low temperature is a temperature which lies in a temperature range between 4 ° C and 8 ° C.

Also particularly preferred is a process according to the invention, wherein the cooking time in step d) is less than 24 hours, preferably less than 12 hours, more preferably less than 3 hours and especially preferably less than 1.5 hours.

Particular preference is also given to a process wherein the high temperature in step e) is 220.degree. C., preferably 230.degree. C., more preferably 240.degree. C. and especially preferably 250.degree.

Also preferred is a method according to the invention, wherein the Anbratzeit in step e) is one minute, preferably 45 seconds and more preferably 30 seconds.

Finally, a process is preferred in which, in a further step, preferably after step e), the fried salmon product is shock-cooled and packaged.

Another object is also a salmon product, consisting of acid-fermented, molded, minced and / or pureed salmon meat, characterized in that in the interior of the salmon meat a seasoning sauce is introduced.

The known fish products are frozen or raw and are thus suitable for further processing by the customer. The further processing by the customer includes that the fish products can be fried, cooked, roasted or prepared in the oven or in a microwave oven and thus become ready for consumption. Furthermore, fish products are known which are produced without a binding agent or the like, the processes for producing these fish products comprising a plurality of process steps, special fining techniques of the fish fillets or special cooling-thawing cycles, so that the processes are very extensive and expensive.

The present invention discloses a salmon product and a method of making the same, which does not need to be further processed by the customer because it is already ready to eat. The salmon product according to the invention can be consumed both cold and warm.

It is also advantageous that the customer, when he prefers a warm product, has the opportunity to briefly heat the already ready-to-eat salmon product to enhance the flavor profile of the salmon product according to the invention.

A further advantage of the salmon product according to the invention is that the salmon product, due to the production process with which it is produced, is sufficiently cooked but not over-cooked.

Surprisingly, the inventors have found that only the combination of two process steps, namely the acidification and the subsequent searing / grilling of the salmon mass, leads to the salmon product according to the invention. Acidifying in the context of the present invention is a process step in which the salmon mass is doused with a marinade containing at least one fruit acid and cooked for a fixed time at low temperatures, for example in a refrigerator. Furthermore, the inventors have found that acidifying alone would lead to a semi-raw fish product (ceviche) and a sole searing of the raw fish mass would not lead to the salmon product according to the invention. Therefore, only the combination of the two process steps leads to the salmon product according to the invention. Furthermore, the cooking times of the salmon product according to the invention are crucial, as the inventors' experiments showed that too short a cooking time results in a fish product which is raw inside, easily disintegrates and does not form a crust as desired. Too long a cooking time, on the other hand, causes the fish product to become dry, burn on the surface and release protein on the sides. The acidification significantly shortens the later cooking time during searing, as a result of which the aforementioned problems, which depend on the length of the cooking time, no longer occur.

It is furthermore advantageous that the salmon product according to the invention contains no binding agents, additives, spices, salt, eggs or the like. Only the addition of a high concentration of fruit acid such as citric acid, malic acid or tartaric acid to the salmon mass causes the fish proteins to denature and combine, thereby increasing the binding stability in the salmon mass. Furthermore, the use of fruit acid positively influences the intensity of the fish's taste.

It is also advantageous that within the salmon product according to the invention, a sauce may be enclosed by the salmon mass. The sauce may be any known sauce, with a particular preference being given to a creamy sauce with a lumpy insert.

The following example illustrates the invention in more detail without limiting the scope of the invention.

example

The salmon product of the present invention is produced by the following method, thereby providing a ready-to-eat salmon product having a crust on the outside which is light brown to brown and inside which the fish meat is cooked, but remains juicy.

In a first step, a salmon fillet is crushed. The crushing can be done both with the knife, so also in a cutter or other crushing devices. When shredding by means of a knife, the use of deep-frozen salmon fillet, which has been briefly thawed, is advantageous, since it is then not too soft and thus can be cut well. If a cutter is used, the salmon fillet is crushed together with ice. The addition of ice is necessary to prevent the mass from becoming too warm and already starting to cook. Optionally, the mass can still be pureed to obtain a homogeneous mass without larger pieces and thus to ensure a uniform subsequent cooking. Furthermore, the mass is easier to mold when a homogeneous mass is present.

The second step involves shaping the salmon mass, several variants being possible for later obtaining a salmon product with variable shapes, for example oval or round. These variants include the use of a pattie machine, stainless steel forming sheets or gastro-rings to shape the salmon mass into the appropriate shape. Furthermore, a hollow or depression is introduced into the salmon mass by means of a punch, a die, a spoon or the like in order to fill in the sauce which is surrounded by the salmon mass. These variants also include the use of a coextruder. In the case of the coextruder, two filling tubes are preferably used in a molding module. The inner tube portions the filling, the outer tube portions the coat. In the form module, both masses are brought together. An inner tube closure ensures that the filling is positioned exactly in the jacket of the portion. Of course, other possibilities of using the coextruder for carrying out the present invention are known to those skilled in the art.

The next step involves acidifying the shaped salmon mass. For acidification, the salmon mass is poured over it with a marinade containing fruit acids, allowing the marinade to sink in and not stir. It is also advantageous to add a sweetener which is stirred together with the fruit acid to form a homogeneous liquid. For example, come on 250 g salmon filet, 10 teaspoons lemon juice, which is stirred with 6 teaspoons honey. After adding the marinade, the salmon mass is cooked at low temperatures, for example in a refrigerator, with various experiments showing that a time of just 1.15 hours is sufficient. The acidification causes the fish protein to denature and combine, creating a stable product. It is furthermore advantageous that no further binders or additives are required. In addition, the marinade makes the product juicier overall and by acidifying the product is already pre-cooked, which in turn leads to a shortened cooking time on the grill.

After acidification, the excess marinade is poured off. The shaped salmon mass is then transferred directly to a very hot grill plate, such as a Teppan Yaki, on a Teflon grill tape or a contact grill. Is advantageous that you can do without any added fat. The cooking times at 250 ° C are only 30 seconds from each side. The shortened cooking time results from the fact that the salmon mass has already been pre-cooked by acidification.

After cooking, the salmon product according to the invention is ready for consumption. For the further sale to customers, the salmon product according to the invention can also be cooled immediately in shock instead of a direct consumption, after cooking. This shock cooling is required to prevent any continuous cooking of the product, by the residual heat available. After the product has cooled completely, it can be packed and / or sealed, for example by means of a Multivac. Cooling of the salmon product is required to prevent fogging of the package. In addition, for example, absorber pads can be placed in the package to absorb potentially low water leakage from the salmon product.

The salmon product according to the invention is free of binders or additives and is outstandingly suitable as a convenience product for the gastronomy or the private customer. The salmon product according to the invention can be eaten cold or heated in an oven or a microwave oven before.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• EP 1677612 B1 [0003]
• EP 0328881 [0004]
• EP 0724845 B1 [0005]

Claims (14)

 Salmon product, available through: a) mincing and / or pureeing salmon fillet until a homogeneous mass is obtained, b) shaping and / or portioning the homogeneous mass, c) marinating the mass with a marinade containing at least acids, d) cooking the mass at a low temperature until solidification of the mass, e) searing the mass at a high temperature for a short time. Salmon product according to claim 1, characterized in that in step a) the salmon fillet is comminuted and / or pureed by means of a knife, a cutter or another comminuting device. Salmon product, according to claim 2, characterized in that the crushing is carried out using ice in a cutter, wherein the ice is fed at the beginning of the cutting operation. Salmon product according to claim 1, characterized in that the salmon fillet in step a) is frozen, thawed or fresh. Salmon product, according to claim 1, characterized in that in step b) a sauce is filled into the mass, wherein the sauce is surrounded by the mass. Salmon product according to claim 1, characterized in that in step c) the acid of the marinade is selected from natural fruit acids, nature-identical fruit acids, fruit extracts or fruit preparations or mixtures thereof. Salmon product according to claim 1, characterized in that in step c) further adding a sweetener, wherein the sweetener is selected from natural sweeteners, artificial sweeteners or sugar substitutes or mixtures thereof. Salmon product according to claim 1, characterized in that in step d) the low temperature is a temperature which lies in a temperature range between 4 ° C and 8 ° C. Salmon product according to claim 1, characterized in that the cooking time in step d) is less than 24 hours, preferably less than 12 hours, more preferably less than 3 hours, and most preferably less than 1.5 hours. Salmon product, according to claim 1, characterized in that the high temperature in step e) is 220 ° C, preferably 230 ° C, more preferably 240 ° C and particularly preferably 250 ° C. Salmon product, according to claim 1, characterized in that the Anbratzeit in step e) is one minute, preferably 45 seconds and more preferably 30 seconds. Salmon product according to claim 1, characterized in that in a further step, which is preferably carried out after step e), the fried salmon product is shock-cooled and packaged.  Process for the preparation of a salmon product according to at least one of the preceding claims, wherein the following steps are carried out successively: a) mincing and / or pureeing salmon fillet until a homogeneous mass is obtained, b) shaping and / or portioning the homogeneous mass, c) marinating the mass with a marinade containing acid, d) cooking the mass at a low temperature until solidification of the mass, e) searing the mass at a high temperature for a short time. Salmon product, consisting of acid-fermented, shaped, minced and / or pureed salmon meat, characterized in that a seasoning sauce is introduced in the interior of the salmon meat.