FI104691B - Process for making a sauce base - Google Patents

Description

104691 '

METHOD FOR PREPARING THE SAUCE BASE

The present invention relates to a process for preparing a sauce base from a fish raw material or the like, which comprises: - boiling the fish raw material or the like in water, - filtering the solid out of the liquid, possibly adding a vegetable broth obtained from boiling vegetables, or the like is separated by fat separation.

Traditionally, in households, restaurants and catering kitchens, sauces and meat and fish broths are hand-made on-site whenever needed. However, making sauces and 15 broths is time consuming. As restaurants and caterers are always in a hurry nowadays, making sauce must be quick and easy as well. That is why we have tried to make the preparation of the food as far in advance as possible. For this purpose, a larger amount of sauce or broth preform may be made at one time. a sauce base that can be used later if needed. It is clear that this will significantly speed up the preparation of the sauce: • · · ___ or broth for different dishes: • ·.

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• · · ---- «» · _ • · · ~ ~ t ~ _ - _. · T ** * 25 It is not very difficult to prepare a sauce base or a broth base from meat or bones, as such a preparation · ♦ - -; ~ ___. . - * .V shelf life is good. It is due to e.g. that the most perishable part of the meat broth eli • · ♦ _ _ · · · · · · · · · · · · · · · · · · · · · · · · · ·. : by simple methods. There are several methods known as “• · · '. ···. 30 for the preparation of beef sauce also industrially. . __ "restaurants and mass caterers can buy directly ΐ ··« _. -.

· Preparations for sauces and broths whenever required.

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On the other hand, the preparation of fish sauces and broths is 2 104691 problematic. One reason is that fish oil is perishable. Therefore, it is generally known that only white fish with low fat content can be used for the preparation of clear taste broth or fish sauce. Fish broth or fish sauce must not taste like fish dominated. Examples of whitefish include perch, whitefish and pike-perch.

In restaurants and catering kitchens, a fish sauce base can only be made for a few days of use, as it cannot be stored for longer. Therefore, it is clear that in this case only some fish specialty restaurants can make large-scale clear fish sauces and fish broths.

For the same reason, industrial methods for preparing fish sauce base have not been developed.

15 Seafood restaurants must also have a boiling pan with a sauce pan at all times. The smell of fish will then spread from the kitchen to the dining room, which is undesirable.

Another problem for fish restaurants is that fish raw materials are usually purchased in the form of semi-finished products such as bills or portions. This eliminates the need for fish heads, backbones, fins, and other parts of the fish that are needed to cook • t '··' fish broth.

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'T! Another problem with fish restaurants is that white meat: fish are hard to come by. professional

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· * · *; 25 fish farming is generally restricted to redfish salmon. However, they are not known by known methods. to make a clear fish sauce or fish broth, • · · because the broth of red fish becomes cloudy and • · · greasy.

It is an object of the present invention to provide a novel process for preparing a fish sauce base or fish broth, which method does not have the above problems.

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The process for the preparation of a fish sauce base 3 104691 according to the invention is characterized in that the raw material for making the sauce base is a fatty fish raw material, most preferably red meat fish such as salmon or 5 rainbow trout or parts thereof and in combination with or alternatively the material, such as crustaceans or portions thereof, is placed in a water such that fish and / or crustaceans are cooked in water, preferably cooked for about 45 10 minutes to 1 hour, until the raw material has matured, and the broth formed after cooking the raw material , such as fish broth or the like, is screened to separate solid parts such as bones, etc., from the liquid, the fat is separated from the broth, most preferably by a centrifugal separator, so that the fat percentage is preferably less than 0.1% and the separated broth is filtered through that translucent or bright s sauce.

The method of the invention provides a clear fish sauce base from various parts of fish or crustaceans and vegetables. In particular, the method is used to make a fish or seafood sauce base so that, regardless of the raw material, the product is almost fat-free, tastes right z 25, even tastier and optically brighter. According to the method, “• · · redfish such as salmon or rainbow trout can be used as the raw material. ^

The product obtained by the process of the invention is ideally suited for restaurants and mass caterers because it is

30 easy to use and aseptically packaged. It's I

* »_ Also low-fat, low-salt and no additives, according to current recommendations, suitable also for children and: for allergy sufferers.

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According to a preferred embodiment, the sauce base 35 is clarified by boiling after degreasing, whereupon 104691 4 insoluble particles are precipitated. for example, a marine extract may be used to assist the precipitation.

It is often advantageous to strain the broth prior to separation to separate the largest particles.

EXAMPLE 1:

The fish and / or crustaceans are placed in boiling water and boiled at 100 ° C in water, most preferably about 45 min to 1 hour. Alternatively, it is also possible to place fish and / or shellfish in cold water.

After cooking, the fish broth, which may be fish and / or crustacean raw material, is strained and transferred to a centrifugal separator, where it is separated from the fat and most of the water-insoluble precipitate. After separation, the fish broth is cooled by a heat exchanger and filtered by multiple-stage pressure filtration to achieve the desired smoothness and clarity.

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After separation, a separate * can be made. Ί the clarification step, in which the broth is cooked as such

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20 or some clarifying agent. Such substances are, for example, seaweed or egg white.

i: Cooking can be continued at this point as there is very little fat in the fish broth that would be spoiled during cooking. There is a risk of grease contamination prior to cooking with a degreaser.

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Vegetable broth is cooked separately by boiling whole • · ·, * ·· or chopped vegetables for 2-3 hours at 100 ° C

Ml, in the water. Then add the spices, strain the vegetable broth, and separate if necessary with a · 30 centrifugal separator to separate the precipitate, then cool the vegetable broth with a heat exchanger. The vegetable broth is filtered with multiple-stage pressure filtration to achieve • · 104691 5 j to achieve the desired smoothness and clarity.

The fish and / or shellfish broth thus prepared and the vegetable broth are mixed, after which the sauce base thus obtained is concentrated to a dry matter content of about 7%. The sauce base 5 is sterilized by UHT treatment and packaged aseptically.

The raw material used may be either fresh or; Frozen gutted fish or fish may use different parts such as heads, vertebrae, or skins. Also, crustaceans may be whole or use 10 shells or other parts. Vegetables are also either fresh or dried.

EXAMPLE 2: The fish raw material used is fresh or frozen whole fish, fresh or frozen fish heads ~

15 and backbones, fresh fish from the germinal I

skins, fins, tails or the like. I

The fish raw material may also contain whole or part of crustaceans, fresh or frozen, whole Z

'··' crustaceans or parts thereof, such as shells. ~:, · 20 Fresh raw materials are not processed in any way before cooking 2, but frozen pieces of raw materials are sawn | : Most preferably into pieces about 10 x 10 x 20 cm.

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; 'Ί *. Highly ripening vegetable raw materials such as small I

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carrots or onions do not have to be chopped. Sen I

25 instead of large and hard raw materials such as large onions Z

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and carrots and celery are preferable to chop before I

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: **: It is essential that the fish or seafood raw material used is Z

not cook for too long. Cooking time is appropriate when raw ”• * _

30 material is softened such that and, for example, I

• · _ ”* and the backbone bones separate. A longer cooking time only extends the duration of the process and causes 6 104691 bitter taste and haze in the finished broth. Frozen raw materials and shellfish shells require a longer cooking time in order for the flavors to be removed from them. A cooking time of about 2 hours is appropriate.

After cooking, the fish or crustacean broth is sieved, after which, for example, it has a dry matter content of about 2%. The broth is then transferred to a centrifugal separator, which removes the grease and the largest insoluble particles from the broth. Most preferably, the separated broth has no fat at all.

It is preferable to cook the vegetables at 80-90 ° C in water for several hours, up to 8 hours. However, for the progress of the process, the cooking time of 2-3 hours is most advantageous. It is also advantageous to cook the spices together with the vegetables. Their cooking time is thus maximized so that taste and aromas are best removed.

If necessary, the vegetable broth is also degreased. The need depends on the amount of visible particles and vegetable fat.

f | I •, '··' Fish broth and vegetable broth separated | 'Λ: 20 are cooled by heat exchangers and pumped into intermediate tanks.

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; Depending on the desired process, the fish broth, seafood broth and vegetable broth may be further separated or may be: mixed in an intermediate container. Cooling can still be done

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· '· * · Continue in the intermediate tank (s) as required.

, · # · Β 25 Chilled and possibly chilled and / or • · · I.! the mixed broth or broth mixture is then filtered with · · · multi-stage pressure filtration. Preferably this • ·, i /.! filtration is four-stage and most preferably up to five or six-stage. The purpose of filtration is to give 30 broth products a smooth and translucent appearance.

• * \! Most preferably, the product is yellowish green and the product is

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clear and smooth in appearance with no visible clouding. The particle size causing turbidity is generally in the range of 3 to 20 Ή 7 104691 micrometers. To remove particles from the broth, it is preferable to use filters having pore sizes within this range, for example.

The material 5 of the filters at the top of the filter set is, for example, polycarbonate, steel or polypropylene. Ultimately, the filters may be polypropylene, polycarbonate or glass fiber filters.

The non-greased and filtered broth or broth mixture is then transferred to a storage tank where 10 additional broth components may be mixed. The broth mixture thus obtained is concentrated to a solids content of, for example, about 6-10%. For example, a solids content of 7% is preferred for the use, taste and aroma of the fish and / or shellfish sauce base.

The use of the sauce base prepared by the above method is very advantageous in the production of both fish and shellfish dishes and fish and shellfish sauces.

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The fish V? Produced according to the method of the invention '· 20 and / or nothing added to the seafood sauce base: thickener, enlarger, acidity regulator, preservative or «·«: stabilizers. It is one of the most advantageous: T: properties of the sauce base prepared by the process of the invention, as prepared in this way it can be used in hospitals and in dressings for children and allergy sufferers, as well as other similar foods.

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Concentration of fish broth to a dry matter content of about 7% can be done, for example, by boiling broth:. 30 in a vacuum boiler. Most preferably, the concentration is * ·. ·· ». for example, however, with reverse osmosis or

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tube evaporators.

8 104691

The sealed fish sauce base prepared as described above is already ready for use as such. However, in order to be advantageously transported and sold to industry, mass caterers and households 5, it needs to be further adapted to a more durable form.

The UHT treatment can be carried out, for example, at a temperature of 140-145 ° C for 3-5 seconds, for example by direct steam injection, to make the aforementioned fish broth a sterilized product. Aseptically packing the sterilized sauce base 10 thus obtained immediately after UHT treatment, a product is obtained which remains at room temperature for up to several months.

The fish and / or shellfish sauce base prepared according to the invention is very easy to use and effortless. Otherwise, the preparation of clear fish or seafood sauce is extremely cumbersome and time consuming, both in households and in large kitchens.

From the sauce base made according to the invention, various sauces can be made, for example, as follows.

20 Adding white wine gives a good white wine sauce and adding butter and cream gives a creamy sauce.

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'··': Of course, the sauce base can also be used as such

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i. · as an ingredient in bright and scaled broths and soups.

The manufacturing process alternatives of the invention will now be described, by way of example, with reference to the accompanying drawings, in which: i, i, i, i, i. Figure 1 illustrates a preferred embodiment of the manufacturing process of the invention.

:. ·. Figure 2 corresponds to Figure 1 and illustrates the manufacturing process • · ** • · ···. another embodiment.

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Figure 3 corresponds to Figure 1 and shows a third embodiment of the manufacturing process.

9 104691

In the block diagram of Figure 1, the fish and / or crustaceans are first boiled, then, if necessary, the fish and / or crustaceans are sieved and transferred to a centrifugal separator, whereupon the fat and most of the water-insoluble precipitate are separated. After separation, the fish broth is cooled by a heat exchanger and filtered by multiple-stage pressure filtration to achieve the desired smoothness and clarity.

The vegetable broth is prepared separately by boiling whole or cut vegetables in water. The spices are then added, the vegetable broth is filtered and separated, if necessary, with a centrifugal separator to separate the precipitate, followed by cooling of the vegetable broth on a heat exchanger.

The vegetable broth is filtered by multi-stage pressure filtration 15 to achieve the desired smoothness and clarity.

The fish and / or shellfish broth and vegetable broth thus prepared are combined, after which the sauce base thus obtained is concentrated to the desired dry matter content.

The sauce base is sterilized by UHT treatment and packaged aseptically.

Figure 2 shows a similar production process as * · «in Figure 1, but after separation there is a separate clarification step in which the broth is boiled either as such or with some clarifying agent.

Figure 3 shows a manufacturing process in which

'· *' Clarification step and filtration before cooling. Filter I

broth temperature control • · ·

V · filter result. Similarly, Figure 4 is a view of Figure 3E

':: Equivalent method without clarification.

! Figures 1-4 are a dashed arrow diagram. from vegetable broth soup to fish broth separation.

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A: It means that the vegetable broth can be E

alternatively, mix the fish broth at this stage.

10 from 104691 soup to vegetable broth to fish broth separation. This means that the vegetable broth can alternatively be mixed with the fish broth at this stage. Both the fish broth and the vegetable broth can be mixed with one another at the beginning of the process or at any time during the process. In other words, for example, separation, filtration and other intermediate steps can be performed separately or together on the fish broth and vegetable broth. How to do this will depend on both the preparation requirements and the recipe for the desired sauce base. However, not all of these alternatives are illustrated in the drawings.

It will be apparent to one skilled in the art that various embodiments of the invention may vary within the scope of the following claims.

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Claims (8)

11 104691 A process for preparing a sauce base from a fish raw material or the like, comprising boiling the fish raw material or the like in water, 5. Separating the solid from the liquid, the resulting fish broth or the like, optionally adding vegetable broth obtained from cooking the vegetable broth or by separating fat, characterized in that the raw material for making the sauce base is a fatty fish raw material, most preferably red meat fish such as salmon or 15 trout or parts thereof, and in combination with or alternatively a corresponding raw material such as crustaceans or portions of the raw material, such as fish and / or crustaceans, are immersed in water, where they are preferably cooked for about 45 20 minutes to 1 hour, until the raw material has matured, "and the broth produced after the raw material has been cooked;fish broth or the like is screened to separate solid I «· '· parts such as bones, etc. from the liquid, • ·« ·'! - that the broth is degreased, most preferably: by a V 25 centrifugal separator, so that the percentage of fat is preferably less than 0.1%, - and that the separated broth is filtered through one or more filters to obtain a translucent or clear sauce base. • · · »» • · · · » Method according to claim 1 or 2, characterized in that the broth, such as fish broth or the like, is preferably cooled by a heat exchanger either before or after filtration. Method according to claim 1, 2 or 3, characterized in that the vegetable broth is prepared separately by boiling whole or chopped vegetables in water for 2-3 hours. Method according to Claim 4, characterized in that the spice is added to the vegetable broth, the vegetable broth is filtered and separated, if necessary, with a centrifugal separator to separate the precipitate, and the vegetable broth is filtered by one or more pressure filtration to achieve the desired smoothness and clarity. Process according to claim 4 or 5, characterized in that the vegetable broth is cooled by a heat exchanger before or after filtration. Method according to one of Claims 1 to 6, characterized in that the prepared fish broth or the like and the vegetable broth are combined, whereupon the resulting sauce base is concentrated to a dry matter content. which is 6-10%, most preferably about 7%. A method according to any one of claims 1 to 7, characterized in that the dew dressing is sterilized by treatment with UHT- ··· *. and aseptically packed. «·· • ♦ · • · · * ··· • · · i«. (rfiii JII «·« «* ·» f «· •» · is 104691