LV15417B - Method of making emulsified pate from fish processing raw materials - Google Patents

Abstract

1. A process for preparing an emulsified pate from fish processing raw materials, comprising preparing the raw materials, grinding them, preparing the paste mass by adding wheat fiber, salt and spices, and heat treating, characterized in that chopped smoked sprat and herring heads, in addition, a filler - phosphate preparation is added, fish raw materials are treated with a substance for softening bone tissue, then a fat emulsion containing vegetable oil, emulsifier and water is added to the paste mass, moreover, this emulsified paste is prepared with the following ingredient ratios,% by weight: chopped smoked sprat and herring heads 40.0–45.00, apple cider vinegar 6.00–8.00, onions 5.00–12.00, phosphate preparation 0.10–0.15, vegetable oil 15.00–20 .00, water 10.00-15.00, emulsifier 2.50-3.50, wheat fiber 3.00-3.50, salt 0.60-1.20, spices 3.80-4.40. An emulsified paste prepared according to the method described in claim 1.

Description

DESCRIPTION OF THE INVENTION Technical field

The invention relates to the fish industry, namely the production of foodstuffs from fish processing raw materials, and can be used for the production of pate.

Background Art

A method for the production of canned pâtés is known, which involves the preparation of raw materials for which fat distillation residues, milk and / or fish (fish production residues), blanching, fat separation, milling, preparation are used. To prepare the paste mass, the ingredients are mixed in certain proportions, adding flour and salt, spices (ground black pepper, cloves, nutmeg), the prepared mass is packaged and heat-treated by sterilization.

Due to the use of fish processing residues with a high content of collagen in the protein obtained by this method, the obtained product has a low biological value and organoleptic properties, which manifests itself as an insufficiently soft and juicy consistency of the paste.

There is also a known method for the production of the classic fish product Sprat in oil, in which the fish are sorted, washed, garnished on bars and then smoked. After smoking, the heads are separated from the fish by shaking off the bars, as a result of which the carcasses are separated from the heads, which remain on the bars. Carcasses are then used to make canned products, but smoked heads are not normally used. In addition, sprat and herring heads make up 13-17% of the weight of the fish and contain up to 55% of valuable food protein and lipids.

Outline of the Invention

The aim of the invention is to obtain a pate-type food product with increased nutritional and biological value from fish processing raw materials, as well as to improve the structural and organoleptic properties and to expand the assortment of fish pate. The object of the present invention is achieved by the fact that a process for preparing an emulsified pate from fish processing raw materials, which comprises preparing the raw materials, grinding them, preparing the paste mass by adding wheat fibers, salt and spices, and heat treating, that crushed smoked sprat and herring heads are used as fish raw material, a filler - phosphate preparation is added to reduce the concentration in the mass to reduce the concentration of smoky taste and smell, the fish raw material is treated with a bone softener, then a fat emulsion is added to the paste, vegetable oil, emulsifier and water, and this emulsified paste is prepared in the following proportions (% by weight):

chopped smoked sprat and herring heads 40.0-45.00, apple cider vinegar onions 6.00-8.00, 5.00-12.00, phosphate preparation 0.10-0.15 vegetable oil 15.00-20.00, water 10.00-15.00, emulsifier - Tari Combi Pate 2.50-3.50, wheat fiber J 3.00-3.50, salt 0.60-1.20 spices 3.80-4.40.

The method for preparing the emulsified paste is as follows.

Chopping heads of smoked sprat and herring

The head structure of smoked sprat and herring differs significantly from that of fresh or frozen heads of the same fish. During the smoking process, the heads dry, become saturated with smoke, lose their elasticity and harden their eyes, but fresh or frozen sprat heads are easily ground in a shredder to a homogeneous mass, while prolonged shredding of smoked heads in a laboratory shredder keeps inhomogeneous inclusions When preparing pastes from such raw materials, the presence of the above-mentioned hard inclusions significantly reduces the organoleptic parameters of the mass. Heterogeneous inclusions in the mass remain in any chopping process, because small particles (eyes, gills) are not broken by the chopper's knives, because they are light and moved freely between the knives and the bottom of the chopper's bowl.

[009] Two methods are used to reduce heterogeneous inclusions. Pre-cooking the heads in water. After five minutes of boiling in boiling water, the heads become softer, the taste and smell of the smokers become more moderate, and the use of the 0.1 to 0.15% phosphate preparation TARI 22 P22 complex increases the head weight by 31% (from 2100 to 2760 grams). Tasting of the pate prepared in this way shows that cooking significantly improves the organoleptic properties of the product and also the degree of grinding of the laboratory choppers themselves becomes acceptable.

[010] Chemical softening of the heads. The main problem with crushing the head is the high proportion of bone tissue. 6% apple cider vinegar is used for bone descaling, taking 7% of the head weight. As the tasting of the finished pastes showed below, this amount of acetic acid does not cause excessive acidity of the products and was sufficient for the descaling of the bone tissue. In addition, the technology of canned pastes before they are placed on the market involves aging for two weeks in a finished product warehouse, during which the descaling process continues.

Preparation of a fatty acid emulsion for head pastes

Smoked heads have a high dry matter content, so finely chopped mass cannot be the only ingredient. In the meat processing industry, pies are made from raw materials with a high content of fat and connective tissue - meat trimmings, cheeks, fatty pig skins, etc., because meat processing companies usually do not lack such raw materials. Such cheap raw meat raw materials are not available in fish processing plants and their purchase is economically and technologically unprofitable. Therefore, to prepare the paste, it was decided to use a fat emulsion based on vegetable oil, water and emulsifiers. Vegetable oil is always used in the production of sprats, mayonnaise and sauerkraut sauces, and companies can buy it at low wholesale prices. Vegetable oil is easy to store in conventional warehouses and use in the production of pies. Any other fatty raw material costs more than 1 euro / kg (indicative price of good vegetable oil) and requires storage in the refrigerator.

TARI COMBI Pate based on modified starch and alginates was chosen for the preparation of the fat emulsion, but it is possible to use any other cost-effective and technologically acceptable emulsifiers.

[013] The fat emulsion is obtained with the following ingredient ratios, weight%: vegetable oil - 33%, water - 58%, emulsifier - TARI COMBI Pate - 8%.

[014] The proportion of these components can be varied over a relatively wide range, depending on the desired emulsion consistency, economic performance (emulsion is more expensive than heads and accounts for a significant part of the paste cost) and further use of emulsifiers (eg isolated soy protein). A significant reduction in the dose of emulsifiers can cause the paste to delaminate in cans during sterilization and storage and to cause the broth fat to stratify, which reduces the organoleptic properties of the product.

When preparing the emulsion, water is first introduced into the shredder, then an emulsifier is added at high speed of the knife, and then vegetable oil is gradually added, slowly pouring it into the chopper container. Rapid addition of oil to the mixture of water and emulsifier, which is likely to cause emulsion defects and delamination directly in the chopper or shortly after grinding, must be avoided. The maximum rotation of the chopper blades results in the formation of a homogeneous structure of the emulsion.

After the emulsion preparation is completed, it must be removed from the chopper and used within 24 hours. The emulsion should be stored at a reduced temperature to avoid oxidative and microbial damage. If the emulsion is stored for a long time, oil and water may stratify.

[017] Preparation of pate

When preparing a pate, several features must be taken into account:

- From the outset, pate has been considered a cheap product due to the low cost of the main fish raw materials, so the use of expensive ingredients should be avoided.

- as the smoked heads have a pronounced taste and smoky aroma, no spices with a mild taste are used, but ingredients with a pronounced and pungent taste (onions, garlic, black pepper, etc.) are used;

- fillers (semolina, starch, soya, fiber) should be used to reduce the concentration of substances in the smoking process;

- in order to increase the moisture-binding capacity of the fish raw material and the retention of moisture, it is permissible to use phosphate preparation complexes which must be added together with salt in the first stage of preparation of the paste mass;

- Moisturizers or fillers may be used to control the consistency of the ground paste mass.

Preparation of pate mass

- chopping smoked sprat and herring heads with a high-speed chopper to a maximum homogeneous structure. Pre-thawing or reheating of raw materials is not necessary to prevent the development of microorganisms and lipids, oxidative damage to the brain;

- addition of the required amount of salt (taking into account all the ingredients to be added at a later date not more than 1-1,5% by weight of the finished product) and phosphate preparations, and after thorough mixing, adding the required amount of vinegar and mixing again thoroughly;

- onions or dried onions, hydrated textures, starches, semolina, etc. addition of the required quantity according to the recipe;

- addition of a fat emulsion and thorough mixing of the mass until a homogeneous structure is obtained;

- adjusting the consistency of the paste by adding fibers or other excipients; in this case, it must be borne in mind that during the sterilization of the paste, collagen will gel in the box and the viscosity of the mass structure will increase further, so that this factor must be taken into account so that the paste structure is not too thick;

- addition of black pepper or other spices.

[019] The temperature of the final product must not exceed +12 ... +15 ° C. If a carefully adjusted and adapted high-speed chopper with properly sharpened knives is used, all stages of the production of the pate can only be done with the chopper, nothing more is needed. In case the shredder has the lowest technological parameters, it is not excluded that the degree of shredding will be lower. In this case, in order to obtain the desired structure of the product, it is recommended to treat the finished pate mass using an emulsifier.

[020] Packaging and heat treatment of pies

It is recommended to fill the finished pate in tin cans or glass jars, to seal the lids carefully and then sterilize in industrial autoclaves. The sterilization regime depends to a large extent on the autoclaves in the plant and the sterilization time depends on the initial microbial contamination of the heads, storage conditions and time, acidity of the products (mainly the amount of vinegar added), the initial temperature of the paste before packing. does not exceed + 15 ° C), the size and shape of the box (the larger the volume

- the longer it needs to be sterilized), from the packaging material (glass jars heat up more slowly than cans). The effect may be due to the rotation of the jars during heat treatment and sterilization. [021] At the end of sterilization, the preserves must be subjected to a selective microbiological analysis, and then the whole batch must be sent for storage. The condition of the cans must be checked within two weeks and, depending on the results of the test, the product must be sent for sale or the sterilization regime must be reviewed to make it more stringent.

[022] An example of a paste composition is shown in Table 1.

Table 1

Raw materials and spices, kg per 100 kg of production Quantity, kg chopped smoked sprat and herring heads 45.36 Apple vinegar 3.4 onions 11.3 phosphate such as TARI P22 0.9 salt 1.36 black peppers 0.34 wheat fiber t 3.4 Fat emulsion: water 19.7 vegetable oil 11.3 an emulsifier such as the Tari Combi Pate 2.94

[023] Experimental studies have shown the possibility of producing foods from smoked sprat and herring heads. In industrial production, a well-regulated high-speed chopper must be used for the fine chopping of fish raw materials, or pastes from a chopper with low parameters must be considered as a semi-finished product and passed through an emulsifier. In many cases, a simple chopper in combination with an emulsifier is much better than an expensive high-speed chopper.

When choosing the amount of vinegar for bone descaling, it should be noted that on the one hand, a large amount of vinegar protects the product from spoilage and significantly softens the bones of minced fish heads, but on the other hand, long-term storage of cane reduces vinegar, taste less sharp and sour, as well as reduces the possibility that during long-term storage of the pate loses color.

The choice of sterilization modes depends significantly on the autoclave equipment and operating conditions in each particular plant, as well as many other factors. This issue should be considered individually with the company's technologists, taking into account the composition of the pate and the microbiological analysis.

[026] A TARI compound food additive can be replaced by significantly cheaper mono-ingredient mixtures. On the basis of basic pastes with a neutral taste, it is possible to produce a wide range of products with more complex flavors. According to organoleptic criteria, the following pâtés have passed the initial selection:

- Borodinsky - with caraway and cardamom, colored with caramel burnt sugar;

- Chile - with red hot chili pepper flakes and grains. This pate is colored with liquid paprika extract;

- Mediterranean herbs - with dried herbs rosemary and thyme;

- Tomato paste consisting of 80% pate and 20% tomato paste;

- Classic - this is a base pate colored with Caramel - burnt sugar.

Claims (2)

1. A process for preparing an emulsified pate from fish processing raw materials, comprising preparing the raw materials, grinding them, preparing the paste mass by adding wheat fiber, salt and spices, and heat treating, characterized in that chopped smoked sprat and herring are used as the fish raw material. head, in addition, a filler - phosphate preparation is added, fish raw materials are treated with a substance for softening bone tissue, then a fat emulsion containing vegetable oil, emulsifier and water is added to the paste mass, moreover, this emulsified paste is prepared with the following ingredient ratios,% by weight: chopped smoked sprat and herring heads 40.0-45.00, apple cider vinegar t onions phosphate preparation vegetable oil water emulsifier wheat fiber salt 6.00-8.00, 5.00-12.00, 0.10-0.15 15.00-20.00, 10.00-15.00, 2.50-3.50, 3.00-3.50, 0.60-1.20, spices 3.80-4.40. An emulsified paste prepared according to the method described in claim 1.