HU210004B - Process for producing of longer storable fish-pulp - Google Patents

Abstract

Mixt. comprises (w/w%) 40-80 fish, 10-30 vegetable oil or animal fat/margarine, 5-15 water, 0.1-12 salt, pepper and other seasoning, 5-10 soya flakes or ground rice and 5-10 wheatgerm. The mixt. is homogenised, packed in boxes or tubes, cooked at 75-125 deg.C and smoked at 40-80 deg.C.

Description

The present invention relates to a process for the preparation of a fish pulp composition with increased storage. Modern nutritionists are increasingly favoring fish and various fish products.

Fish is a high quality, high nutritional food. It contains a complete protein and has little hard-to-digest connective tissue.

Most fish species have an optimum low fat content, but the high content of essential fatty acids in the fats and oils it contains is particularly recommended as a diet.

Fish diets that have a high content of omega-3-carboxylic acid [eicosapentaenoic acid (EPA)] are very important from a nutritional point of view.

Examples of such fish include pike-perch and some marine species.

The preparation of fish pulp suitable for making fish sausages is described in Japanese Patent Publication No. 71 010 024.

They do this by washing the fish pieces, adjusting the pH to 0.1-0.5 with HCl, and bleaching the meat with H ₂ O ₂ . It is mixed with sugar then polyphosphoric acid, minced and then frozen. The fish pulp thus obtained is used for making sausages.

German Patent Publication No. 3,416,759 discloses the preparation of a fish product in which the fish is washed after peeling. It is then treated with a solution containing vinegar, sugar and processed.

The Salt of Gyomiku 1976. 205 p. 116-21. Journal article discloses fish sausage, preserved with ascorbic acid, made from fish pulp.

Hungarian Patent Application No. 206,448 discloses the production of fish sausage and fish salami.

Preparations made by known methods employ fish meat from which blood has not been removed.

In our experiments we have found that by separating the head of the fish from the strain and bleeding the meat through the main arterial system, a fish pulp composition can be produced which is longer shelf life than the non-treated fish meat products and the fish meat itself is whiter. it retains its white color even after storage.

Consumers find such formulations more aesthetic and prefer to consume.

And the longer shelf life of fish pulp products made from bleeding fish is a major economic advantage.

The fish pulp composition of the present invention is prepared by mixing 40-80 parts by weight of fish meat pulp with 10-30 parts by weight of vegetable oil or animal fat and / or margarine, adding 5-15 parts by weight of water, 0.1-12 parts by weight of salt and spice. - if necessary, mixing 5-10 parts by weight of soy flakes or bran or rice husks, and

5 to 10 parts by weight of wheat germ or germinated plant seed meal, the mixture is homogenized, preferably in a gut or box, tube, heat-treated at 70-125 ° C and optionally smoked at 40-80 ° C.

The process is characterized by mixing the pulp of bleeding fish meat with the mixture.

During the process, germinated seed meal: germinated wheat, maize, lentils, alfalfa, etc. powder is used. The product obtained by the process of the present invention may be sausage, fish paste put up in a tube, can or other food product.

The advantage of this product is:

- the fish paste is aesthetically white even without bleaching; furthermore

- has increased storage capacity;

- food of high biological value.

The process of the present invention is illustrated by the following examples:

Example 1

Manufacture of fish sausages

Busa fish are cleaned of scabies, skin, scab and offal. The main artery is incised and the meat is de-blooded, then cut and minced.

50 parts by weight of the fish pulp are mixed in a blender with 20 parts by weight of sunflower oil, 10 parts by weight of water, 5 parts by weight of soy flakes and 0.1 parts by weight of nitrite salt.

The homogenized mixture is filled into a sausage casing and heat-treated at 70 ° C followed by smoking at 40 ° C.

The fish sausage produced in this way has a white intestinal content of 16 months.

Example 2

Comparative example

Example 1 is repeated, but the fish meat is not bleeded, otherwise, as in Example 1.

The inside of this sausage is brownish white and has a shelf life of 8 months.

The example shows that a composition containing blood can be stored for a much shorter period of time.

Example 3

The pulverized fish meat prepared according to Example 1 is prepared into a pulp. 70 parts by weight of pulp are mixed with 30 parts by weight of margarine and 1 part by weight of water. 0.2 parts of a mixture of salt, spice and citric acid, 1.5 parts of nitrite salt, 10 parts of wheat germ and 5 parts of germinated maize are added.

The mixture was homogenized and filled into a plastic box and then heated at 98 ° C.

The product can be stored for up to 20 months.

Claims (1)

PATIENT PERSONALITY Process for increased storage of fishmeal composition 40-80 parts by weight of pulp made from fish meat, 10-30 parts by weight of vegetable oil or animal fat and / or margarine, 515 parts by weight of water, 0.1-1 parts by weight of salt and spices, optionally 5-10 parts by weight of soy flakes or bran or rice pulp, by mixing, homogenizing, packing 5-10 parts by weight of the sprouted seed, by heat treatment at 70125 ° C, optionally by smoking, by mixing the pulp prepared from bleed fish meat.