RU1096773C - Method of fish processing - Google Patents

Description

 The invention relates to the field of fish processing, in particular to methods for processing small-sized fatty fish.

 There is a method of processing small fish such as hamsa, sprats, sprats on fodder flour and technical fish oil by grinding fish on special devices, cooking chopped fish with subsequent drying and pressing.

 The fat released after cooking and pressing is used after appropriate processing for technical purposes due to deterioration in quality during prolonged heat treatment.

 There is also known a method of processing uncut small fish, mainly hamsa, sprats, kilka, into minced meat by chopping it into pieces 1-1.5 cm in size, processing with hot heat carrier, washing with cold water to separate the insides, skin, scales by draining the surface layer of water fed through a shower spray to a device that turns pieces of fish, removing moisture by pressing or centrifuging, fine grinding through wipers with simultaneous separation of bones.

 The disadvantage of this method is the multi-stage, as well as the fact that the processing of fish for subsequent removal of skin and scales, as well as for partial coagulation of blood is carried out using hot coolant, resulting in cooked minced meat, which significantly limits its scope of use. In addition, the method does not provide for the separation of fat from minced meat with its high content in fish.

 Closest to the invention in technical essence and the achieved result is a method of processing fish to produce minced meat, according to which the meat of fish previously cut into pieces is punched with water jets through a mesh surface.

 The disadvantage of this method is that it requires preliminary cutting of fish and its cutting into pieces and in the process of cutting there is a loss of raw materials (removal of the head, entrails).

 The aim of the invention is to simplify the process and increase the yield of target products.

 The goal is achieved by the fact that in the known method of processing fish, which consists in grinding fish and separating meat from inedible parts with water jets through a mesh surface, the fish are minced by dynamic shock loads from 2 to 5 times by communicating with the stream a mixture of fish with water in a ratio of 1: 0.5 to 1: 2 speeds equal to 14-21 m / s, followed by a fish strike on a hard surface.

When separating fish meat from the inedible parts of the jet of water is served with a pressure of 1-3 kg / cm ² .

 To obtain fat-free minced meat, fish meat is separated from inedible parts by water with a temperature above the melting point of fat.

 The method is as follows.

 Fish in the field of impact loads is fed in a continuous stream mixed with water. The ratio of fish to water is chosen so that excess water does not create a water cushion that interferes with the breakdown of the fish, but its quantity is sufficient to remove the broken mass of fish from the working area of the device. The ratio of fish: water is from 1: 0.5 to 1: 2. Depending on the size, fat content, quality of the processed raw material (freshly caught or frozen and defrosted), certain values of the flow rate and the multiplicity of impact loads are selected. The value of the flow rate is chosen such that it is possible to rupture and stratify the muscle tissue of the fish to the size of the fibers, without significantly violating the integrity of the gastrointestinal tract (the bundle of viscera remains connected to the head through the esophagus) and without significant disintegration of the spinal bone.

 The flow rate of the mixture of fish and water, lying in the range of 14-21 m / s, was found experimentally.

 At a flow rate of less than 14 m / s, muscle tissue does not split into fibers; at a speed of 21 m / s, the integrity of the insides and ventricle, spinal bone is destroyed.

The water pressure when separating the crushed tissues from inedible parts less than 1 kg / cm ² reduces the yield of meat due to incomplete punching of minced meat. At a pressure of more than 3 kg / cm, the contents of the ventricles are extruded and washed out into the stuffing.

 The flow of the mixture of fish and water is reported at a speed of 14-21 m / s for subsequent impact on a stationary ribbed surface. Impulse of force at impact is from 0.1 - 1 kg / s. Shock effects are repeated from 2 to 5 times.

 As a result of exposure to fish of such shock loads, a mass is obtained consisting of muscle tissue split into fibers, pieces of skin, heads connected with the esophagus and stomach, as well as fins, tails and spinal bones.

 When breaking fish, there is a violation of fatty tissue and the fat in the resulting mixture is in a free state. The latter contributes to its separation from the mass with increasing temperature of the mixture above the melting point of fat.

 The separation of meat and, if necessary, fat from the resulting mass is carried out by punching with jets of water with a given temperature and pressure through a moving mesh surface. In this case, the heads connected to the esophagus and ventricle, tails, fins, spinal bones, skin particles remain on a moving mesh surface with a mesh size of 1 × 1 mm. Meat and fat along with water pass through it and are sent to the collector for the subsequent separation of meat and fat.

The water pressure during punching is such as to ensure the most complete punching of meat, but not to violate the integrity of the esophagus and ventricles. The water pressure also depends on the fat content of the fish, the temperature of the water, the quantity and speed of the crushed mass supplied to the mesh surface, and ranges from 1 to 3 kg / cm ² .

 To obtain minced meat with a reduced fat content, the temperature of the water-meat-fat mixture is maintained above the melting temperature of the fat throughout the entire process. In this case, the temperature of the mixture should be lower than the temperature of denaturation of fish proteins sent for processing.

So when processing Mavrolikus water temperature should be 25-30 ^about C.

 At the same time, when punching the meat, part of the water-soluble proteins, which include enzymes that negatively affect the storage stability of the meat, and coloring pigments, are dissolved and removed from the mixture with water.

 The pulp, consisting of water, meat and fat fibers, is fed to a super-decanter or a fine-mesh mesh surface (mesh size 0.112 mm), where the meat is separated from water and fat. The fat emulsion is directed to the separation of fat on mud and finishing separators. Fish oil obtained in this way has a higher quality than that obtained according to the usual production scheme, since it is not exposed to prolonged exposure to high temperatures. The waste remaining on the mesh surface after punching meat and fat is sent to the production of feed flour according to the traditional scheme.

 The method is illustrated by examples of its implementation.

 PRI me R 1. Mavrolikus frozen, fat content of 20 - 25%.

The frozen Mavrolikus is defrosted. Defrosted fish in a mixture with water having a temperature of 30 ° ^C (1: 1 ratio), fed by fish farmers for a device for grinding the fish, wherein the fish farming mixtures reported speed of 14.0 m / s and fed to a ribbed rigid surface.

 Due to impacts on the ribbed surface, the integrity of the carcasses of the fish is broken, the muscle tissue is torn and separated from the bones and viscera. To obtain the desired degree of breakdown, such an operation is repeated successively three times (Table 1).

The broken mass is supplied to the movable surface mesh with a mesh size of 1 mm × 1, where treated water having a temperature of 25 - 30 ^{° C,} a pressure of 20 kg / cm ^2, the meat and fat makes its way through the screen surface.

 The mass remaining on the moving mesh surface, containing bones, meat residues, fins, heads with the esophagus and ventricle, is sent to the production of fodder flour according to the usual scheme for its production.

 The amount of waste is 23.7% of the broken mass.

The pulp is maintained at a temperature of 30 ^{° C} (fibers fish meat and fat from the water), the movable punched through the mesh surface is applied to superdekantator for separating the meat from water and fat.

 Mavrolikus meat obtained in the form of minced meat obtained after a super-decanter is the initial semi-finished product for the production of various types of food products.

 Table 2 gives the chemical composition (% to crude).

 The fat emulsion after the super-airborne dropper is sent to the collector for further separation and purification of fat on the mud and finishing separators. The resulting fat in quality corresponds to food.

 The fat yield is 13.2% of the weight of the fish.

EXAMPLE EXAMPLE 2 Frozen mavrolikus defrostiruetsya to a temperature of 20-22 ^C. The fish in the defrosted water mixture (ratio 1: 0.5) fed by fish farmers for fish grinding apparatus, wherein the reported speed rybovodyanoy mixture 21, 0 m / s and sent to a ribbed hard surface. A similar operation is repeated two times in succession.

 Due to impacts on the ribbed surface, the integrity of the carcasses of fish is broken, muscle tissue is torn and separated from the bones and viscera (Table 3).

Broken weight (meat and bone-water mixture) is supplied to the movable surface mesh with a mesh size of 1 × 1 mm, where jets of water makes its way to T = 8-10 ^{° C} under a pressure of 3 kg / cm ^2.

 Remaining after washing on the moving mesh surface of the bone, the remains of meat, fins, heads, entrails are sent to the production of fodder flour according to the usual scheme for its production.

 The amount of waste after punching is 27%. Pulp (fish meat fibers and fat with water), punched through a movable mesh surface, is fed into the collector and from it to a centrifugal device for separating water.

 The resulting minced meat is the initial semi-finished product for the production of various types of food products.

 The yield of minced meat is 36% by weight of the fish (against 40% for manual cutting).

 Table 4 gives the chemical composition (% to crude).

 PRI me R 3. Iwashi herring (dimension from 12 to 15 cm, fat content 3.0%).

Fish in a mixture of water (T = 10 ^{° C,} the ratio of 1: 2) served by fish farmers for fish grinding apparatus, wherein the report rybovodyanoy mixture velocity is 21 m / s and fed to a ribbed surface. A similar operation is repeated 5 times (table 5).

 When passing through the device for grinding fish due to impacts on the ribbed surface, the integrity of the carcasses of the fish is violated, the muscle tissue is destroyed and is separated from the bones and viscera.

The broken mass (meat-bone-water mixture) enters the moving mesh surface with a mesh size of 1 × 1 mm, where it is washed with jets of water with T = 8 - 10 ^° C under a pressure of 3.0 kg / cm ² .

 The bones, fins, heads, entrails, and meat residues remaining after washing on the moving mesh surface of the bones are sent to the production of fodder flour according to the usual scheme for its production.

 Pulp (fish meat fibers and fat with water), punctured by jets of water through a moving mesh surface, is sold on a super-decanter or a fine-mesh mesh surface with a mesh size of 0.112 mm to separate meat and fat from water.

 Obtained after a super-decanter, Iwashi herring meat with fat in the form of minced meat is the initial semi-finished product for the production of various types of food products. Minced meat yield - 30% to raw.

PRI me R 4. 100 kg of defrosted capelin in a mixture with water (1: 1) is fed by the fish farmer to the grinding device, in which the fish-water mixture is given a speed of 20 m / s. The number of impacts is 3. The mixture obtained after breaking is divided on a moving surface (mesh size 2 × 2 mm) by treatment with 18 ^° C water jets under a pressure of 2 kg / cm ² .

 The meat is carried out through the mesh surface. The spinal bones, heads with the esophagus and ventricles that go into the production of fodder flour remain on the mesh surface.

 Suspension of meat in water is divided into a horizontal continuous precipitation centrifuge.

 As a result of processing capelin from 100 kg of raw, 29 kg of minced meat with a moisture content of 82% and a fat content of 1.5% was obtained.

PRI me R 5. Ice cream Mavrolikus with a fat content of 20 - 25% defrosts. Defrosted fish in a mixture with water having a temperature of 16 ^{° C} (1: 1) is supplied to an apparatus for grinding the fish, wherein the mixture rybovodyanoy reported speed of 18.0 m / s and fed to the working surface of the device. The number of impacts is three. Due to the impact on the surface, the integrity of the carcasses of the fish is broken, the muscle tissue is torn along the myosepts. The resulting mass contains heads connected by the esophagus to the ventricle, spinal bones broken into 2 to 3 parts, heads and ventricles separately, and meat broken to fiber sizes.

The resulting mixture is separated on a moving mesh surface, which is a mesh conveyor with a collection pan under the mesh. The mesh size of the mesh is 2 × 2 mm. Dushiruyuschee arranged above the conveyor device through which water is supplied at a temperature ^of 30 C under a pressure of 2.0 kg / cm ^2.

 Meat and fat make their way through the net, and the waste remaining on the net (heads with the esophagus and ventricle, bones, etc.) is sent to the production of fodder flour.

Fiber slurry with water fish meat and fat at a temperature of 30 ^{° C} are fed to superdekantator for separating the meat from water and fat. The fat emulsion is sent to further separate the fat from the water.

 The yield of minced meat is 16% by weight of raw.

 The yield of fat is 16% by weight of raw.

 PRI me R 6. Defrosted mavrolikus served in the device for grinding fish in a mixture with water (1: 1) at a speed of 12 m / s The mixture obtained after 5-fold impacts contains: 70% flattened fish, 20% whole fish, 10% - completely broken. The meat yield after punching through the mesh surface is 12%. On the mesh surface remains the mass in the amount of 70% of the mass of raw.

 PRI me R 7. Mavrolikus served in the device for grinding fish at a speed of 22 m / s. The resulting mass contains heads separated from the esophagus and ventricle, more than 60% of the ventricles are broken. The spinal bones are divided into 4-5 parts.

 After punching through the mesh surface and separating it from water and fat, the minced meat is contaminated with the contents of the ventricles and has a reddish color, due to increased microbial contamination and small bones it becomes non-food.

 Thus, using this method, it is possible to process not only very small fish, but also fish measuring 12-15 cm.

 The technical and economic effectiveness of the method lies in the fact that with its help it became possible to process small fish into raw edible minced meat and edible fat and fish meal.

 Currently, small commercial fish such as Mavrolikus and Vincigueria are processed only for ground meat. The economic effect of using the proposed method will amount to only 28.6 million rubles in the Far Eastern basin. in the extraction of 200 thousand tons of mavrolikus.

Claims (3)

 1. METHOD FOR PROCESSING FISH, mainly mavrolikus, vincigueria, consisting in grinding fish and separating meat from inedible parts with water jets through a mesh surface, characterized in that, in order to simplify the process and increase the yield of target products, fish are minced with dynamic shock loads of 2 up to 5 times by communicating with the stream of a mixture of fish and water in a ratio of 1: 05 to 1: 2 a speed of 14-21 m / s, followed by a blow of the fish on a hard surface. 2. The method according to claim 1, characterized in that when separating the fish meat from the inedible parts of the jet of water, it is supplied with a pressure of 1-3 kg / cm ² .  3. The method according to claims 1 and 2, characterized in that in order to obtain nonfat minced meat, fish is separated from inedible parts by water with a temperature above the melting point of fat.