RU2043725C1 - Method for processing natural raw material into conserving agent and method for production of fish products with use of this agent - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves treatment of fish oil with water or some aqueous solution of sodium salts (0.5-3.0% oil/water ratio from 1:1 to 1:10) for 15-25 days at 20-55 C. 1 ml contains 40-45 U. The agent is used to produce salted fish caviar and preserves. The salt solutions are based on fish oil extract containing 20,000-45,000 antimicrobial action units (AAU). The extract temperature is 20-25 C. EFFECT: longer product shelf life. 2 cl

Description

 The invention relates to the field of food technology and can be used to maintain the quality and extend the shelf life of finished products, in particular products with a low salt content.

 The closest technical solution is a method for producing lactic acid from natural raw materials (molasses, hydrol, molasses, whey), which consists in the fact that lactic acid bacteria are introduced into the raw material, fermented to lactic acid, and then it is isolated from the solution by precipitation lactate dehydrogenase.

 The disadvantage of the obtained preservative is that it leads to a deterioration in the organoleptic characteristics of the preserved products.

 The purpose of the invention is the receipt of an inexpensive food preservative with high antimicrobial activity and a wide spectrum of action from natural raw materials.

The essence of the method of producing a preservative is as follows: technical fish oil is mixed with water or a solution of sodium salts with a concentration of 0.1 to 10% in a ratio of 1: 1 to 1:10 and insisted with stirring for 15-25 days at a temperature of 20- 55 ^about C. Then the aqueous phase, into which the products of oxidation and hydrolysis of fish oil have passed, is separated. The resulting product is used as a food preservative, since it has a bactericidal effect on asporogenous forms of bacteria and a bacteriostatic effect on spore-forming ones.

 To obtain an antimicrobial preparation, technical fish oil is used with indicators corresponding to GOST 1304-76 (acid number from 1 to 20 mg KOH / 1 g lipids).

The resulting food preservative is a clear straw-colored liquid with a slight smell of fish oil and is characterized by chemical indicators:
peroxide value from 80 to 200 I;
the amount of free fatty acids from 40 to 60 μg of myristic acid;
lipid content from 0.04 to 0.08 I.

Antimicrobial action: 1 ml of the finished final product contains 40 thousand units. In 1 ml, 1 billion cells of Escherichia coli and staphylococcus die within 24 hours; the growth of spore forms of the bacterium Bacillus sabtilis is stabilized. After standing overnight at room temperature in tubes with a food preservative and amended microbial test cultures, with further subculturing them on meat-peptone broth was no growth of spoilage of food fish products (staphylococci and bacilli after incubation at ³⁷ ° C for and pseudomonads days after incubation at ³⁰ ° C for the same time). An antimicrobial food preservative can be prepared for the future, as it retains its properties for two years. New in the claimed solution is the use of technical fish oil, a material of natural origin to obtain a food preservative.

 A known method of preparing fish food products with a low salt content, including the introduction of food preservatives in the preparation of preserves and salted caviar.

 A known method of preparing salted caviar of salmon and cod fish. Preparation of salted caviar of salmon and cod fish includes selection of caviar roasts, washing, processing in brine with a density of 1.2 (for salmon roe after punching through a screen; for cod before punching), separation from brine, application of antiseptics and vegetable oil, filling, corking.

 The disadvantage of this method is the use of sorbic acid and urotropin as antiseptics.

 Known methods for producing preserves from fish raw materials.

 The preparation of preserves includes the sorting of raw materials, butchering, washing, mixing with a salted mixture and an antiseptic, packing, filling, corking.

 The disadvantage of this method of preparing preserves is the use of sodium benzoate as an antiseptic.

 The purpose of the invention is the preparation of high-quality fish food products with an increased shelf life (10-12 months) using an antimicrobial preparation of fish lipids.

 The essence of the method lies in the fact that in the process of preparing food fish products, in particular salted caviar and preserves, a liquid extract from fish lipids is used to prepare saline solution or fillings. The resulting saline solution is used for salting caviar, and fillings are made in cans with preserves. The extract from fish lipids for the preparation of saline solutions and fillings is used undiluted or diluted with water in a ratio of 1: 1. Extract from fish lipids is close to fish products, does not impart extraneous taste and smell.

 PRI me R 1. A method of obtaining a preservative from industrial saury fat.

A mixture of 10 kg of technical saury fat (peroxide number 0.1 I; acid number 3.75 mg KOH / 1 lipids) and 100 l of water (according to GOST 2874-82) in a ratio of 1: 10 is prepared, mixed in a tank and insisted with temperature of 20 ^C for 25 days, stirring daily. After the expiration of the time, the entire aqueous solution of the specified mixture, straw-colored with a slight smell of fish oil, is poured into a sterile glassware into the lower faucet, characterized by the following indicators: lipid content 0.03 peroxide number 244 I, total free fatty acids 53.0 μg myristic acid. Antimicrobial action: 1 ml of the drug (final product) contains 40 thousand units of antimicrobial action (UNIT). The death of 1 billion cells of Escherichia coli and staphylococcus occurs during the day in 1 ml diluted 4 times with physiological solution (water) of an antimicrobial drug. The death of 1 billion cells of spore bacteria occurs in 1 ml of undiluted drug.

 PRI me R 2. A method for producing a food preservative from pollock liver fat.

A mixture is prepared: 10 kg of pollock liver fat with chemical parameters: a peroxide value of 0.02 I, an acid number of 1.1 mg KOH / 1 g of lipids and 100 l of a 0.5% sodium chloride solution, insist, stirring daily, in for 18 days at a temperature of 37 ° ^C. properties of final product: 0.04 lipid peroxide value 33,0 I, the amount of free fatty acids, 53.2 mg of myristic acid. Antimicrobial properties are slightly higher than in example 1: 1 ml of the drug contains 45 units. The death of 1 billion asporogenic forms of bacteria occurs within 24 hours in 1 ml of a 5-fold diluted antimicrobial drug.

 PRI me R 3. The method of obtaining a preservative from technical willow fat.

A mixture is prepared: 10 kg of technical ivas fat (chemical indicators: peroxide value 0.42 I, acid number 3.0 mg KOH / 1 g lipids and 100 l of salt 3% sodium chloride solution, mix in a tank, insist, stirring daily at a temperature of 55 ^{° C} for 15 days the final product properties:. lipid content of 0.05% peroxide value 200,0% I, the sum of free fatty acids 50.8 g myristic acid antimicrobial properties as in example 1..

 PRI me R 4. A method of obtaining a preservative from technical willow fat.

The mixture is prepared: 10 kg of ivas technical fat (chemical indicators: peroxide number 0.61 I, acid number 4.1 mg KOH / 1 g lipids and 100 l of a 0.5% solution of sodium acetate, stirred in a tank, insist at ⁵⁰ ° C for 15 days the final product properties:. lipid content of 0.035% peroxide value 224,6 I, the amount of free fatty acids 40.1 g myristic acid antimicrobial properties as in example 1..

 PRI me R 5. A method of obtaining a preservative from technical willow fat.

 The mixture is prepared: 10 kg of technical willow fat (chemical indicators: peroxide number 0.70 I, acid number 5.0 mg KOH / 1 g lipids and 100 l of salt 1% sodium benzoate solution, mix in the tank, insist, stirring daily , within 15 days. Properties of the final product: lipid content of 0.028 peroxide number 240 I, the sum of free fatty acids 43.8 μg of myristic acid Antimicrobial properties as in example 1.

 PRI me R 6. The method of obtaining salted caviar of fish.

To 50 l of fish lipid extract, 1 ml of which contains 40 thousand units, add 17.5 kg of calcined table salt, stir until the salt is completely dissolved. The resulting solution was filtered through a thick cloth, cooled to 10 ° ^C. 25 kg of salmon caviar yastiks washed punch. After the excess moisture is separated, the punctured caviar grain is placed in the prepared saline solution of the preparation and kept for 7 minutes with stirring. At the end of the salting, the eggs are removed from the saline solution, the excess liquid is removed (by standing in wire containers or by centrifugation) and packaged in jars or barrels. During storage, the quality of the caviar remains high, the eggs are dense, bright orange, easily separated from each other, and there is no sediment. The number of microorganisms during storage does not exceed permissible norms (not more than 1˙10 ⁴ cells / g).

 PRI me R 7. The method of obtaining fish roe from frozen oysters.

To 50 l of the lipid extract of fish having a temperature of 25 ^{° C,} 1 ml of which contains 45 thousand. Units are added 0.05 kg of calcium chloride and 2.1 kg of sodium chloride. The solution is stirred until the salts are completely dissolved, filtered through a dense cloth, cooled. Thawers are thawed, washed three times with cold fresh water, placed in brine with a density of 1.2 for five minutes. Salted pails pierce through the screen. After separation of the liquid released during punching from the grain of caviar, the caviar is placed in a previously prepared saline solution of the preparation and is kept for 5 minutes with slow stirring. At the end of the treatment, the caviar is separated by centrifugation from the liquid and packaged in jars. The resulting product has high quality during storage: the eggs are dense, bright orange in color, easily separated from each other, the taste and smell are characteristic for this type of product, microbial contamination does not exceed the limits established by the normative and technical documentation.

 PRI me R 8. The method of obtaining salted caviar from cod fish.

To 50 l of fish lipid extract add 17.5 kg of calcined table salt, stir until it is completely dissolved. The resulting solution was filtered through a thick cloth, cooled to 10 ° ^C. 25 kg yastiks pollack roe (cod) washed with cold fresh water, is lowered into the saline solution prepared drug solution is kept under slow stirring for 30 minutes. After the end of the salting, the caviar is separated from the brine and pierced through the screen. Punched caviar grain is separated from brine and the released liquid (by draining in trellised containers or by centrifugation). After this, caviar is packaged in jars or in barrels. The finished product in terms of quality, chemical and microbiological indicators meets the requirements of regulatory and technical documentation.

 PRI me R 9. The method of obtaining preserves of the special ambassador from the Pacific herring.

Take 50 liters of an aqueous extract of fish lipid at 22 ^{° C,} poured in 50 liters of cold water and boiled fresh prepared solution, 1 ml of which contains 20 thousand. ED. To the resulting volume of liquid (100 l) add calcined table salt in an amount of 15.4 kg. The liquid is stirred until the salt is completely dissolved, filtered through a dense cloth. To prepare preserves, fish are sorted, washed, after draining excess moisture, the fish is mixed with a salted mixture in the following ratio: per 307 kg of fish (per 1 tube.) 25.1 kg of table salt (clean, calcined) and 4.7 kg of sugar and put in jars. In the manufacture of preserves from decapitated fish, after sorting, the head with a bunch of entrails is removed. The remaining operations of the preparation of the product are the same as from unseparated fish. Banks are filled with the described saline solution. The finished product in terms of quality, chemical and microbiological indicators meets the requirements of regulatory and technical documentation.

 PRI me R 10. The method of obtaining preserves of the special ambassador from the Iwashi herring.

Take 50 liters of an aqueous extract of fish lipid at 22 ^{° C,} poured in 50 liters of cold water and boiled fresh prepared solution, 1 ml of which contains 20 thousand. ED. To the resulting volume (100 L) of liquid, 14.86 kg of calcined table salt is added. The liquid is stirred until the salt is completely dissolved, filtered through a dense cloth. To prepare preserves, fish are sorted, washed, and after draining, mix with a salted mixture in the ratio: for 313 kg of fish (per 1 tube), 24 kg of pure calcined table salt and 4.8 kg of sugar are used and placed in jars. Banks are filled with the described saline solution. The finished product in terms of quality, chemical and microbiological indicators meets the requirements of regulatory and technical documentation.

 PRI me R 11. The method of preparation of preserves of the special ambassador from horse mackerel.

Take 50 liters of an aqueous extract of fish lipid at 22 ^{° C,} poured in 50 liters of cold water and boiled fresh prepared solution, 1 ml of which contains 20 thousand. ED. To the resulting liquid was added 14.5 kg of calcined and chilled salt. The solution is stirred until the salt is completely dissolved, filtered through a dense cloth. To prepare preserves, the fish is sorted, cut with a head removed from the inside, washed, mixed with a salted mixture in a proportion of 282 kg (per 1 tube.) Fish use 21.4 kg of pure calcined table salt and 3.8 kg of sugar and put to banks. Banks are filled with the described saline solution and rolled up.

 The finished product in terms of quality, chemical and microbiological indicators meets the requirements of regulatory and technical documentation.

 PRI me R 12. The method of preparation of preserves from horse mackerel spicy salting.

Take 10 l of an aqueous extract from fish lipids with a temperature of 22 ^about C, mix with 10 l of cold, pre-boiled water and get a solution, 1 ml of which contains 20 thousand units. To the resulting solution (100 L) was added 6.3 kg of calcined table salt. The resulting solution is stirred until the salt is completely dissolved, filtered through a dense cloth and used to fill preserves of spicy salting from sea horse mackerel. To prepare preserves, the fish is sorted, cut to remove the head and viscera, washed and mixed with a spicy-salted mixture of the following composition (per 303.3 kg of fish per 1 tube.): Salt 22.564 kg, sugar 2.388 kg, black pepper 0.75 kg , nutmeg 0.092 kg, cinnamon 0.036 kg, cardamom 0.102 kg, coriander 0.714 kg. After mixing with the pre-salted mixture, the fish is placed in jars, poured with salt filling, the preparation of which is described above, and rolled up. The finished product according to organoleptic, chemical and microbiological indicators meets the requirements of normative and technical documentation.

 PRI me R 13. The method of obtaining preserves from fish in white sauce.

Take 5 liters of an aqueous extract of fish lipid at 22 ^{° C,} poured in 5.0 L of chilled spicy broth prepared as follows: 0.44 kg of black pepper is filled with hot water at 60-80 ^{° C,} tightly sealed with a cap, is brought to boil and stand for 30 minutes. At the end of cooking, the solution is cooled and filtered. The filtered spicy broth is mixed with fish lipid extract and a solution is obtained, 1 ml of which contains 20 thousand units. Mayonnaise 204.8 kg, sour cream 104 kg, citric acid 1.2 kg are added to the resulting solution. The resulting sauce is thoroughly mixed and used in preserves "Pink salmon (filet slices, filet slices) in white sauce";"Iwashi herring (fillet pieces) in white sauce";"Herring (fillet slices) in white sauce";"Mackerel (filet slices) in white sauce." The finished product according to organoleptic, chemical and microbiological indicators meets the requirements of normative and technical documentation.

 PRI me R 14. The method of preparation of preserves in the fill of lemongrass.

Take 15 liters of an aqueous extract of fish lipid at 22 ^{° C,} 1 ml of which contains 40 thousand. ED, poured 15 kg of cold broth magnolia (Schisandra 1.8 kg vines cut pieces 2-3 cm long, is poured 15 liters of boiling water and boil for 10-15 minutes, insist in a sealed container for 2 hours, filter and cool). 46.2 kg of sugar, 72.3 kg of lemongrass juice are added to the obtained volume (30 kg) of the solution, they are thoroughly mixed and used for filling preserves from chopped herring, Iwashi, and mackerel. The finished product according to organoleptic, chemical and microbiological indicators meets the requirements of normative and technical documentation.

 PRI me R 15. The method of preparation of preserves such as "Filet slices".

Take 50 liters of an aqueous extract of fish lipid at 22 ^{° C,} 1 ml of which contains 45 thousand. ED, poured 50 liters of fresh boiled and cooled water. 10.0 kg of salt (calcined) and 14.3 kg of sugar are added to the resulting volume (100 L) of liquid. The solution is thoroughly mixed until the ingredients are completely dissolved, filtered and used for filling in sliced salmon fish preserves. The finished product according to organoleptic, chemical and microbiological indicators meets the requirements of normative and technical documentation.

Claims (2)

1. A method of obtaining a food concentrate from natural raw materials, characterized in that technical fish oil is used as a raw material, which is treated with water or aqueous solutions of sodium salts with a concentration of 0.5 to 3% at a ratio of fish oil: water from 1 1 to 1 10 for 15-25 days at 20 55 ^o C. 2. A method of preparing fish products using a food preservative from natural raw materials, including preparing the raw material, treating it with salt solutions and a food preservative, packaging, capping, characterized in that fish oil extract containing 1 ml of 20 45 is used as a food preservative thousand units. antimicrobial action, while saline solutions are prepared on the basis of the extract at 20 25 ^o C.