EA027904B1 - Fish-and-bone flour manufacture method - Google Patents

Abstract

The invention is related to fish industry, in particular, to methods for producing fish-and-bone flour, including food flour, from fish raw stock containing bones, including wastes from fish-processing facilities. The method for food fish-and-bone flour from fish raw stock comprises grinding fish wastes in the form of bones with residual fillet to produce homogeneous mass, drying at a temperature not higher than 60°C. The dried product is reground to obtain flour particles not smaller than 0.1 and not larger than 0.5 mm. Fish and/or waste of fish of cisco family is used as a raw stock, which allows production of a food product having high nutritional and taste qualities.

Description

The invention relates to the fishing industry, in particular to methods for producing fishmeal meal based on fish raw materials containing bones, including waste from fish processing industries.

Known methods for producing fodder fish meal (see Zi No. 1683642, A23K 1/10, publ. 10/15/1991; Collection of technological instructions for processing fish, t. 2, M .: VNIRO, 1980, pp. 271-279) , including grinding of raw materials, heat treatment, fat removal and drying, which are characteristic of the energy consumption of production and are accompanied by large losses of nutrients, and therefore do not provide a high yield of fish meal.

A known method of obtaining fodder fish meal (see Zi No. 2173532, IPC Л23Ь 1/326, А23К 1/10, publ. 09/20/2001), including grinding fish waste at room temperature with subsequent heat treatment of the resulting mass at a temperature of 45- 75 ° C, separation of the dense mass from the liquid phase and drying with the addition of a baking powder of biological origin. At the same time, prolonged heat treatment of the product negatively affects the quality of the protein in the finished product and generally does not contribute to the improvement of taste. In addition, prolonged cooking and drying of raw materials can lead to increased energy costs.

The problem to which the claimed invention is directed is expressed in obtaining fish bone meal using fish raw materials containing bones, including fish processing waste.

in obtaining a food product based on fish and / or from waste from processing whitefish family while maintaining its nutritional and taste properties.

The technical effect obtained by solving the problem is expressed in the utilization of fish processing waste, expanding functionality by using the method to obtain fish feed and fish meal, and expanding the range of fish food products, mainly based on whitefish family,

To solve this problem, the fish raw materials are dried after grinding at a temperature not exceeding 60 ° C, and when the moisture content of the mass reaches 5-10%, they are repeatedly crushed to a particle size of flour from 0.1 to 0.5 mm. As fish raw materials for obtaining a food product, for example, fish and / or fish waste of the whitefish family are used.

Due to the rich content of macro- and microelements and polyunsaturated fatty acids of the Omega-3 and Omega-6 groups useful for the body, food based on northern fish has long been considered one of the main components of the diet of the population living in the climatic conditions of the North. In addition, edible fish and bone meal, for example, from whitefish family fish, unlike sea fish flour, has pleasant taste and the absence of an unpleasant pungent fish smell.

According to the stated decision, the initial raw material for obtaining fish meal and bone meal is both fish and bones and fillet residues on bones (for example, humerus and costal bones with fillet residues, fins together with the bone base), previously purified from blood and mucus, while being processed fish should be thawed no more than once.

The essence of the claimed invention lies in the fact that food fish bone meal is obtained on the basis of fish and / or waste from fish processing industries in the form of bones with the remains of the sirloin portion by repeated grinding (grinding) of the dried product.

A comparative analysis of the features of the claimed solution with the signs of analogues indicates the compliance of the claimed solution with the criterion of novelty.

The sign crushed to obtain a homogeneous mass (minced meat) means that only fish raw materials containing bones, including bones with fillet residues, are used for primary grinding. The raw materials prepared in this way can accelerate the drying time due to uniform heating of the product.

The sign is dried at a temperature not exceeding 60 ° C. Means that the most gentle drying method is used to maintain the maximum amount of useful substances, such as vitamins, polyunsaturated fatty acids and amino acids. The product is provided with a certain nutritional value and increased digestibility of calcium.

The sign until the product reaches a moisture content of 5-10% means that during the drying, the product, having retained all the beneficial properties, is ready for re-grinding.

A sign of regrinding means that after regrinding, flour is obtained with the above particle sizes.

Obtaining flour with a particle size of 0.1-0.5 mm is optimal, with smaller sizes, the particles of flour can stick together due to the separation of fat from the bone part.

The invention can be implemented as follows.

Fish raw materials, including fish and / or bones and the remains of fish fillets (it is not allowed to use parts of the head and entrails), are crushed to a homogeneous mass (for example, through a meat grinder) and minced fish is obtained in the form of a homogeneous mass. The temperature of the resulting mass at the outlet must not exceed 10 ° C. Next, the minced fish is dried, for example in an infrared control cabinet, at a temperature not exceeding 60 ° C until a product moisture content of 5-10% is reached. The duration of the drying of the minced meat depends on its initial moisture content and can be 6-8 hours or more. The dried mass is crushed to a particle size of flour of 0.1-0.5 mm. The obtained fish bone meal can be packaged and packaged on standard equipment for bulk products.

The yield of fishmeal meal mass is on average 30-35%, and due to the mild heat treatment at low temperature the resulting product is characterized by rich nutritional qualities. Obtaining high palatability depends on the raw materials used (fish species, etc.), for example, when using fish raw materials from whitefish family, the resulting flour has high nutritional value. In particular, the nutritional value of the product is confirmed by the fat content in the amount of 19-20%, protein - 60-65%. In addition, the resulting product is characterized by a high (high) content of Ca, fat-soluble vitamins Α, Ό and unsaturated fatty acids.

Fish and bone meal from fish raw materials, which makes it possible to obtain a food product (depending on the species of fish used), for example fish raw materials from whitefish, can be used for the prevention of osteoporosis and is a raw material for the manufacture of other products from it, in particular fast-prepared fish the ears.

Claims (1)

CLAIM A method of obtaining food fish and bone meal from whitefish family fish, characterized in that the fish waste in the form of bones with fillet residues, crushed to a homogeneous mass, is subjected to infrared drying at a temperature not exceeding 60 ° C, when the moisture content of the mass reaches 5-10% repeatedly crushed in a mill to a particle size of flour from 0.1 to 0.5 mm