RU2054875C1 - Method for production of enriched salted fish products - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves stimulating and inducing the ripening of fish and salted semifinished carbohydrate products, their derivatives, enzyme activators, enriching and stabilizing substances. They consist of natural readily-available compounds of vegetable and animal origin which improve consistency, taste, odor or flavor and color, increase the nourishing and energetic value of fish products. The method also uses effects of fixing the free water, osmosis, sorption and diffusion as well as the possibility of replacing salt in salted products. EFFECT: production of new food, enrichment with practically any biologically-important compounds, preparation of combined fish products, reduction of table salt content, utilization of waste in valuable products, lower losses in final processing, retention of native properties. 5 cl

Description

 The invention relates to the food industry, mainly to the processing technology of fish raw materials, the production of enriched, preferably slightly salted or low salinity fish products or semi-finished products for cooking, drying, smoking, preserves, etc.

A known method for the production of salted fat Danube herring by salting with a mixture of 16% sodium chloride, 2.5% sugar (food sucrose) and 0.6% citric acid to fish mass. With up to 30% fat, herring ripens slowly. It turns out a product with a peculiar smell, red meat and a taste reminiscent of the taste of anchovy [1]
The disadvantages of this method, inherent in all products of "finished salting" (without pre-treatment of salted semi-finished product to remove contaminants, excess salt, brine and better use of containers), is the increased salinity of fish meat during ripening and storage, significant up to 20% [1] or more loss nitrogenous and other valuable substances in brine, increased cost of the finished product. Similar products, including simple salting and imported herring, have a salinity of 13-17% [2] cannot be produced and delivered slightly salted [3, 4]
A known method for the production of dried, smoked fish product, salted by extrusion of a solution of salt and sugar 2.2% by weight of fillet [5] and Packed under vacuum, small packaging. These products are usually expensive and their sales market is limited even in developed countries with high incomes from the population [6]. Products have a strictly limited short shelf life according to microbiological and other indicators, maximum cost and price, limited assortment, etc. Such products are closer to raw than finished, their quality is determined only by the quality of the raw materials used and is steadily reduced by storage.

A known method of accelerated salting by grinding fish meat, mixing it with salt (20-100% of the mass of fish) sometimes with the addition of water or with an excess of brine for a short time, pressing the moisture (solution) by pressing, if necessary, forming the briquette, drying and packaging. The finished product contains up to 22.6% salt [6] Grinding (crushing) reduces the distance required for the diffusion of salt, and significantly increases the contact area of raw materials with it, as a result of which the processing speed (salting) increases significantly. However, the loss of soluble meat is increasing. The product requires desalination. The course of oxidative processes is likely [6]
A known method for the production of laminated fillet (fish) for the manufacture of cooking. The raw materials are filtered, minced meat is prepared from cutting wastes, laminated fillet blocks are formed from fillet and minced meat, which are frozen, packaged and stored, transported; before cooking, the blocks are cut into portions, pieces (sticks). The production of laminated fillets can significantly increase the efficiency of food use of raw materials. However, an increase in the share of minced meat by more than 20% (up to 30 and 50%) in blocks and freezing leads to a deterioration in organoleptic indicators, a decrease in the shelf life and an increase in the amount of tissue fluid released during defrosting. Adding polyphosphates or aldehydes to the minced meat makes it possible to obtain fish portions with a softer consistency [7]
It is known to produce salted products by using interrupted salting. Raw materials are salted using the extrusion (injection) of a salted solution or stuffing, shaving the salted mixture into punctures, cuts in meat, salted to the necessary salinity, ripened, stored or dried, smoked, etc. In the majority of applied technologies for processing by the interrupted method of salting, significant loss of mass and soluble substances of fish meat occurs during salting out and storage, especially when processing mass catches, for example, Far Eastern salmon, now it is possible to re-process semi-finished products and produce highly salted products, which (additionally) denatured by dehydration and salting out a significant amount of protein (up to 20%) with an irreversible loss of water-holding ability and digestibility. The use of salt and the practice of production and storage of products allow or are capable of initiating undesirable destruction processes (oxidation, etc.). When storing, for example, slightly salted fillet, pieces, the contacting surfaces of meat stick together, and a tightly laid semi-finished product (product) is able to merge into a monolithic mass under the influence of inevitable physico-chemical processes. Loose free laying, for example, of balychny semi-finished products, leads to significant quality losses (swelling up to 50% increase in salinity up to 2.3% loss of total nitrogen 3.2% phosphorus 1.1%) [8, 9]
The purpose of the invention is to improve the quality of fish products processed with salted raw materials, semi-finished products, mainly in several respects, to improve its marketability and advantages of cooked products. In particular, it stimulates the maturation of meat (biochemical processes), improves the consistency, taste, aroma (smell), preserves or improves color, enriches the nutritional (biological, energy) value with the simultaneous and special protection of proteins, lipids, their structures, and ensures preservation of storage, quality, in the production of salty products, a decrease in the level of salinity of food, etc. The method allows the use of low-value raw materials, create new products, including for special nutrition, increase the yield of divisions, reduce costs, increase consumption of fish (sea) products, extend shelf life, etc.

A method of producing enriched salted fish products is carried out by preparing (processing) raw materials, salting them, interrupting the diffusion of salt in meat, adding and distributing carbohydrates, their derivatives, other activators, fortifiers, stabilizers or their mixtures (compositions), mixtures of special substances, packaging, ripening , storage, use or use of semi-finished product, transportation, etc. The operations and processes of cutting, salting, dehydration, adding and introducing special substances can be combined, shared, have a different set and sequence, etc. For example, in areas of consumption, you can desalinate salted gutted pink salmon or chum salmon and other fish using milk whey, enrich fish meat at the same time, and then cut it (layer, filet, etc.); maturation conduct during storage or transportation slow maturation stored at -8 ^{° C} and accelerate it from the outside air temperature about 22 ^{° C;} apply stabilizers for local action of protecting the surface layer of the product from drying out (oxidation, antimicrobial and other actions) using lyophilic, film-forming substances, special carriers; to prevent adhesion of products and semi-finished products, maintaining the quality of their surface, shape, separation separation, separation of fillets, pieces in containers, packaging can be used; apply additives in dry form, in the form of solutions, pastes and other compounds of components by mixing, various concentrations. The method can be used to design derivative technologies (recipes) and products from any raw material of a semi-finished product, used by a consumer, trade.

 Preparation, processing of raw materials, except for washing, if necessary, includes cutting operations (gutting, cutting, filleting and others), defrosting, separation of meat from waste, etc.

 Ambassador of raw materials mainly to the salt content (chlorine) of 0.7-20 wt. for the purpose from bactericidal treatment and to dehydration and binding of free water of raw materials, the semi-finished product is produced dry, wet (aceous, mixed or otherwise), if necessary, salt, a salted mixture and / or special substances (enrichment, activators, stabilizers) are injected into the punctures, cuts, stuffing, injection (for example, non-contact, syringing), methods of mechanical, instrumental removal, acceleration of release (removal) of free water from meat can be applied, added to salt, a salted mixture (composition for processing Botko), the composition or solution antioxidants, antibiotics or other substances (from activators, dressers, stabilizers).

 Interrupting the diffusion of table salt in fish meat or interrupting salting and salting is the preferred method of processing raw materials with salting, eliminates the increase in salinity of stored aceous (filled) products, washing the semi-finished product improves commercial quality.

 The introduction of special substances of carbohydrates, their derivatives and other activators, fortifiers, stabilizers, their compositions on (in) fish, fish raw materials is carried out mainly similar to the methods of introducing, introducing salt, salted mixture by mixing (deboning, pouring, pouring, shpigirovanie, injection, diffusion , sorption, combined and other well-known techniques) of substances and fish raw materials before salting, with a salted mixture, composition, during the period of salting (salting), dehydration, ripening, packaging, in parts, portions or in combination. The process of distribution of special substances in meat is carried out by swelling, sorption, diffusion, metabolic and other processes with the medium surrounding and / or mechanically, physically introduced into the material (semi-finished) of its parts, pieces, etc.

 For the purpose of predominantly local exposure, special substances are introduced with auxiliary materials that support or contribute to maintaining the necessary concentration in a specific zone, layer or container. This method of product protection is preferably used for antioxidant protection against drying and contact with oxygen, to maintain the concentration of substances in the upper layers, volumes and other purposes. For example, antioxidants, carbohydrates and their derivatives and other substances can be introduced in an increased dose, concentration under the lid of the container, the top bottom of the barrel and with auxiliary materials (supporting napkins) in tissue envelopes, with light lyophilic carriers, film formers and other substances or materials, supporting, holding a certain time spare dose of special substances.

 To accelerate the absorption of special substances, their different concentrations are used in the surrounding semi-finished product, raw materials or pouring, etc. The swelling is limited primarily by the process time and / or the acceptable volume. For desalting or exchange substitution, a decrease in the concentration of a certain substance or its exclusion from the fish surrounding the fish, its meat during desalination, with the introduction of special substances, maturation, etc., is used. Directional desalination is carried out by repeatedly leading the process to the required level of salt or other substance.

 Maturation (mainly physicochemical and biochemical processes) occurs or is carried out when introducing (and after) activators, enrichers and / or stabilizers (special substances). Most natural, natural special substances (nutrients) are multifunctional, they act as activators, and enrichment, and stabilizers, which can be controlled by environmental factors and others.

Ripening is performed preferably at a temperature of from -8 to 22 ^{° C} or 30 ^{° C} (e.g., by drying), preferably at 2-15 ^{° C,} wherein the semi-finished product may be in containers salting and special processing, inventory or goods container, package or in further processing, for example, drying, smoking, etc. The maturation process can be adjusted, enriched with additives and / or environmental conditions.

Packing a semifinished product or product in a container, including small packaging, with the addition of special substances, filling, if necessary, ensures the preservation of quality for the period of storage, transportation and other operations under acceptable conditions, or improves the consistency and other quality indicators in case of maturation in the container. Store the product mainly at temperatures from -6 to +18 ^o C.

 The finished product or enriched semi-finished product at the point of consumption is used directly for food, for example, sliced, or used for culinary products, preserves, drying, drying, smoking and other purposes, and the additional use of special substances for enrichment, expansion of the assortment, and preservation is not excluded.

 Due to the ability of protein molecules and cellular structures to form bound structures upon contact, to strengthen adhesion, during storage (this is facilitated by the necessary tight packing, swelling and pressure of the product mass) to maintain the quality (surfaces, shapes, etc.) of semi-finished products (pieces, fillets, shaped loaves and other products, blanks) in the processes of enrichment, maturation and / or storage when they are packaged together, such semi-finished products, products should preferably be separated with soft and / or hard materials, special hydrochloric packing, for example ground or leaf spices, films (permeable et al.), packing into boxes, trays with stacking dense separating installation. The use of container packaging, impermeable boxes is promising.

 Specially used substances (special substances), nutrients.

 To achieve the objectives of the invention, it is preferable to use simple carbohydrates and / or their derivatives and other activators, fortifiers and stabilizers, their mixtures (compositions), their carriers.

 As simple carbohydrates, their derivatives, mono-, oligo-, poly- and heteropolysaccharides, their derivatives, acid alcohols, their salts, esters and other compounds, their carriers, mixtures (compositions), for example glucose, fructose, galactose, ribose, lactose, maltose, sucrose, trehalose, amylose, modified starch, hydrol, molasses, molasses, whey, dextrans, sodium gluconate, inositol, sorbitol, glycerin, citric, malic, ascorbic, succinic, fumaric, salicylic acid, benzoic and citric acid sodium, agarose, methylcellulo per, pectin substances (acids), gums, etc.

 As special activators (enzymes, synergents), reducing agents, reducing compounds, substrates, collagen-destructive substances, such as pancreatin, ficin, cathepsins, ascorbic acid, succinate, malate, hydrosulfide, sulfite, thiosulfate, glutathione, cysteine, methionine, thiol, are used acids, sodium thioglycolate, thioglycine, ethyl glycolate, dithioerythritol, CoA coenzymes, adenosine triphosphate, pyridoxalphosphate, vitamins, metal ions (potassium, sodium, manganese) in the form of salts, bases, gelatin, casein, proteins e concentrates (fish, soy, etc.)., lysates isolates, fish and other hydrolysates kollagenrazrushayuschie latirogeny substance and a beta-aminopropionitrile, tiosemikarbamid, phenylhydrazine, regulate the course of maturation conditions (temperature and other physical factors).

As enrichment agents introduced
nitrogen-containing compounds of the amino acid and peptides (lysine, tryptophan, methionine, glutamic acid, glutathione, carnosine, pantothenic acid, etc.), proteins (albumin, globulins, protamines, proteides, etc.), nucleotides and nucleic acids (adenylic, thymosulfin, acid, etc.), enzymes (for example, to improve the taste and smell of lipoxygenase, etc.), vitamins (ascorbic acid, tocopherols, retinol, provitamins, etc.), mono-, diterpenes and their derivatives (essential oils, etc. ), carotenoids and other substances;
lipids, including fats and fat-like substances, fatty acids and their esters, phospholipids, surfactants and biologically active substances (vegetable oils, arachidonic and other unsaturated fatty acids, glycerides, acids, phosphatides, sterols, sugar fats, propylene glycol and fatty acid esters , nisin, etc.), and many nitrogen-containing substances and lipids belong to hydrocarbons and their derivatives (phenols, carotenoids, some vitamins and antioxidants, fatty and other organic acids, many other compounds);
mineral substances (salts, bases and other other compounds characteristic of organisms, ion-carriers, including water);
mixtures and carriers of fortifiers skimmed milk powder, whey, lysates of fish, plant and animal materials, extracts, juices, concentrates, isolates and others;
thickeners, gelling agents, emulsifiers, wetting and complexing gums, casein, gelatin, agar, potassium caseinate, lyophilic colloids, high molecular weight carbohydrates, polysaccharide derivatives, etc.

flavoring substances and flavor enhancers (potassium, sodium salts of mineral and organic acids, amino acids, etc.);
aromatizers essential oils, spices, smoke preparations, flavors based on raw materials of plant and animal origin, including extracts, lysates, including from fish waste, viscera, amino acid additives, nucleotides, if necessary with synthetic additives, mainly natural analogues, it is preferable to use flavorings and other additives from aquatic organisms, given the need to increase consumption of seafood;
food dyes and color stabilizers are mainly organic acids, vitamins, antioxidants, complexing agents, natural and synthetic dyes, their compositions, for example nicotinic, ascorbic acids, citric acid, vitamins E, A, salts of organic acids, carotenoids, butyloxyanisole, propyl gallate, isoamyl gallate, ethylene diamine, tetraacetic acid, arginine, methionine, anthocyanins, lycopene, amaranth, erythrosine, eosin, etc.

 As stabilizers, substances are used that protect organoleptic characteristics and do not impede their improvement, such as those with preservatives, antioxidants, thickeners (water binders, integrating structural components), supporting chemical composition, etc.), for example, protecting proteins, lipids and trehalose membranes, proline (included in the number of cryoprotective compounds); alcohols and acids, salts (potassium, sodium); proteins, their concentrates, isolates, lysates, amino acids; supporting white meat (nicotinic acid, surfactants), complexing agents, protective colloids, protein substances (potassium, sodium, gelatin, albumin caseinate), high molecular weight carbohydrates, fatty acids and salts, phenols, amines, phosphatides, antioxidants, including synthetic and other known substances and compositions.

 Most specially added substances are multifunctional. They are applied to fish raw materials, semi-finished products and / or in them in a dry, pasty, dissolved form, suspensions, emulsions and other mixtures, water, organic solvents (alcohols, fats), surfactants are used. If necessary, free and / or bound water is introduced and added as an enrichment agent.

 All added compositions, mixtures, including fillings, mainly contain carbohydrates and / or their derivatives as stimulants (inducers, activators and support) of maturation and for other purposes of the invention. Dosages from threshold amounts to saturating ones are applied (for free water in raw materials, semi-finished and / or pouring, storage medium, etc.) and higher.

 Carbohydrates, their derivatives are used mainly from 0.5 to 24.0 wt. special activators mainly from 2.0 to 12300.0 mg / kg (0.0002-1.2300 wt.), stabilizers mainly from 0.01 to 3.00 wt. concentrators mainly from 0.003 to 12 wt. raw product, semi-finished product.

PRI me R 1. Medium-fat fish (for example, rasp) are washed, cut into a decapitated layer, 0.5 wt.% Are injected into the meat (for example, non-contact). (5 g / kg of meat, the split raw material) glucose or invert sugar, salt or mixed dry method to salinity (mass fraction of sodium chloride) of about 2.5% semifinished wash, post maturation and wilting (at 20-22 ^{° C} in a ventilated area), after sufficient drying of the surface, the product is used for snacks or packaged in containers (jars, bochata, boxes) filled with vegetable oil, possibly with additives, for example, dill oil (extract) 3 g per 100 kg or sea buckthorn oil 20 g, it is recommended between halves of carcases, in ra cuts to lay oil-resistant permeable material (film). The ripened product has an improved taste, delicate texture. For longer storage of the product, it is possible to add to the curing mixture, brine and / or packaging, a container of antioxidants, for example (to the mass of fish in) isoamyl gallate 0.05, ethyl gallate 0.05, citric acid 0.01, sorbic acid 0.1, smoke liquid MINH 0.05 or mixtures thereof in an appropriate amount.

EXAMPLE 2. Large cod is cut, salted with chopped salted saline, washed up to 6% salinity, packed in a jar with the addition of (in the mass of raw materials) glucose 3, whey powder (complex preparation) 10, fish hydrolyzate 4, pour old desalted brine (filled), is carried out ripening at 8 or 12 ^C, or vyalyat smoked or stored at -4 ^C. The finished product has improved qualitative characteristics (taste, flavor and texture) due to stimulation of biochemical processes when ripe and dried , smoking, storage. The introduction of glucose (about 2%), lactose (5%), organic and amino acids and other added components of about 4% increases the yield of the finished product by 13%
If necessary, an activator, for example, papain 0.0002% or bromelin 0.0004% or a mixture of proteases, is injected into chopped fish (preferably paired), or latirogens (collagen breakers), for example beta-aminopropionitrile or others, are added 0.01-0.004% or enzyme activators, for example glutathione, thiolactic acid or dithioerythritol 0.0003 or 0.001% (threshold doses are sufficient), or their compositions in similar dosages, or they are introduced into the semi-finished product after salting, or ascorbic acid (vitamin C) is introduced to activate cathepsins 0 , 02% or other vitamins, introduce coenzymes, for example, adenosine triphosphate 0.005% or other substances substrates.

PRI me R 3. Fish, such as coarse cod, cut, salted with dry salting in a sealed container (tub, barrel, etc.), salted semi-finished product (17 or 20% salt) washed, placed in a container (container) , filled with milk whey, kept until the salinity in the fish and the fill is equalized, or until the meat salinity decreases, for example, the semi-finished product is removed from filling by 4 or 6%, the salinity in the fish is equalized, and the desalination process is repeated in the same or high-solids filling ( for example, with the addition of 5% dry milk th serum or 0.2% methylcellulose), the process is conducted at normal temperatures or fishing at 14 or 18 ^{° C,} desalting-alignment is carried out to achieve the desired average salinity, for example 7% Chlorides semifinished meat, fish (carcasses, pieces) are washed, carry out the moisture drainage, put it tightly in a container (container) for ripening (the main process of special processing), if necessary, add (add to the mass of fish or its meat) special substances activators of 0.004% (proteases, ficin or papain), riboflavin fortifiers (vitamin B ₂ ), coenzyme 1 mg / kg, niacin (vitamin, coenzyme unit) 10 mg / kg, fish protein concentrate (RBC) 50 g / kg, dry whey 6% (4% lactose), glycerin 1% (stabilizer), glucose 5% lactic acid 0.3% pour isotonic solution of whey (using the required number dry), maturation of meat is carried out with simultaneous alignment and absorption spetsveschestv concentrations in meat (their diffusion into it, chemisorption or other processes) at a temperature of 12 ^{° C,} the product is stored at +2 or - ⁴ ° C is proposed to use the product A preserved fish oil, jerk, bloating.

 If necessary, 2.4 wt.% Are introduced into the desalted semi-finished product (by injection). olive oil and its sulfated derivative, sulfated cod fat, glycerol monooleate and carotenoids (in the ratio 2: 1: 1: 2: 0.04), tocopherol (vitamin E) 50 mg per 100 g of the mixture, emulsion. To improve the presentation and attractiveness, the product can be tinted by introducing into the meat and filling the red or red-orange dye anthocyanins (dolphinidin, etc.) or amaranth, eosin (0.007 wt.).

The finished main product (enriched, low salinity), as compared with the similar salt, contains 2% or more protein substances and their constituent peptides, 5% or more sugar, contains alcohols and organic acids that improve taste, texture and protect proteins, fats and other substances, it has a taste and smell, the consistency of ripened salted fish product, an increased yield of 10% or more. Stored at -5 ° ^C.

 This method also processes salty semi-finished product after transportation, storage from most types of fish.

PRI me R 4. Characterized by the fact that in order to enrich and improve ripening in fish meat after the first or second stage of desalination, skimmed milk powder, or gelatin, or sodium caseinate (feces) 12 g / kg (for example, with oil or liquid surfactant), to mature the semi-finished product, it is poured with a hypertonic solution of predominantly enrichment agents (and carbohydrates, their derivatives), for example, with a concentration of 23% dry matter in water, you can additionally add 45 g / dm ^{2 of} lactose to the top layer of fish in the container (container) or dry whey. Maturation accelerate ripening at a temperature of 15 or 18 ^C. This increases the nutritional value of ready products. Spare reinforcing dose of special substances can be supported on a special napkin, in a bag of fabric. Soluble or other modified starch, methylcellulose and other water-binding and capable of forming a film of substances on the surface of the product, for example, 0.6 or 0.2 wt. in liquids, an antioxidant can be added, for example, dodecyl gallate 0.004% as part of a reserve reinforcing dose.

PRI me R 5. Fish, for example herring, with a fat content of 24% are salted with a high dose of salt to a salinity of 7% (maximum dehydration), packaged and introduced into the fish (pouring) 0.6% (in meat 0.5%) glucose or fructose, invert sugar to induce maturation biochemical hydrolysis processes to further ripening and protection pour natural brine (salinity preferably 6-7%), ripening is conducted at 3 or 8 ^{° C,} kept at -6 ° ^C. or 8 Simple carbohydrates induce, activate maturation, accelerate the softening and aromatization of tissues, fish, etc. To improve To preserve the taste and taste, 3 or 6% of lactose, its mixtures with other sugars or soluble starch, 0.5% edible organic acid (citric, lactic or other) can be added. When packing a semi-finished product of skinny herring with a salinity of 7%, 7 or 15, 25 wt. simple carbohydrates (glucose, lactose, sucrose, mixtures thereof, etc.), you can add organic acids, alcohols (glycerin 1%, etc.), reduce the content or exclude salt from the fill.

 PRI me R 6. characterized in that in order to stimulate ripening and improve the taste, aroma of fatty fish during ripening, 0.5% derivatives of carbohydrates (citric acid 0.3, malic acid 0.2 or sorbitol and etc.), or 3% modified starch, 0.4% sorbitol, when packaging lean herring, is added to a container with a semi-finished product of 17 wt. soluble starch and 1.2 wt. citric or 0.6% acetic acid, 2 wt. sodium gluconate, exclude salt.

PRI me R 7. Fish, its pieces are salted up to 1.8% salinity, placed in containers, containers with the addition of carbohydrates (28 wt. Glucose, lactose, maltose in a ratio of 1: 1: 1), after additional dehydration of the fish 15% ee compacted in the container, sealed, ripening is conducted at 3 or 15 ^{° C,} stored at -4 ° ^C. The product was used for cooking, drying, preserves. Finished products have increased nutritional and energy value, low salt content and other benefits. If necessary, by adding (or replacing) activators, fortifiers, stabilizers, you can get other enriched products and semi-finished products.

PRI me R 8. The integrated (laminated) product, fillets and chopped (crushed) meat (pollock, macrouse and other mixtures thereof), including meat flakes after separation from bone waste cutting, mix (pour) with carbohydrates, their derivatives, other enrichments and activators, stabilizers, their mixtures, for example, composition, wt. to the mass of fish meat: corn syrup 5; milk powder 8.0 (or skimmed milk powder); modified (gelling) starch 2.0; corn starch or flour 1.0; dry fish lysate (hydrolyzate) 2.0 or 3.0; soy protein concentrate, or isolate, or RBC 2.0; citric or sorbic acid, benzoic acid 0.1; complexing agents ethylenediaminetetraacetic acid and sodium pyrophosphate at 0.12; table salt 1.0; potassium chloride 0.5; vkusoaromatizator 0.5 (natural fish or meat from land animals) sprawled fillets coupled with crushed fish meat (all additives), molded face down, and held for podpressovyvayut ripening at 3 ° ^C, packed and stored at -4 ^C or frozen to - (25-30) ^about C and stored, or used as a semi-finished fish meat of improved quality. The method increases the nutritional value of meat (2 times or more) of low-protein skinny fish, improves the taste, aroma and texture, the yield of the finished product. To improve quality indicators, maturation activators (proteases, lipases, etc.), their synergents (e.g. antibiotics), vitamins, other lysates, flavoring and aromatic, coloring agents, nitrogen-containing and carbohydrates, their derivatives, fats, can be added to the enrichment mixture. Surfactants, thickeners, etc.

When implementing the method, it is possible to use any dosage of substances from micrograms of organoleptically imperceptible (for example, vitamin B ₁₂ ) substances in a mixture with hundredths and tenths of carbohydrate (fructose, etc.) and to large dosages, for example, carbohydrates and their derivatives 60 wt. to fish (mass or weight); during processing (mixing and aging) with such an amount, an enriched protein-carbohydrate osmotically dehydrated product is obtained that has matured in accordance with its own and added chemical composition, biochemical capabilities.

PRI me R 9. Fish (chum, pink salmon, etc.) are gutted, washed, a saturated solution of salt or salt and carbohydrates, their derivatives (10 g / kg glucose and maltose 1: 1, is injected into the thickness of the meat of large fish) or others) or stuffed in special punctures, cuts of meat, an salted mixture, including special substances, treated the fish with mixed salting, salted, for example, washed the semi-finished product, washed in a jar, packed in a bag of fish, sugar 2.5 wt. and lactose 3 wt. or whey powder 8 wt. Pour appropriate salinity brine or whey, ripening is conducted at 3 ° ^C or ripening and stored at -4 ° ^C. In the case krepkosolenogo, srednesolenogo semifinished it is treated with exclusion of salt from spetszalivki or desalting is performed (Example 3). The finished product has a more delicate meat texture and after prolonged storage (proteins are protected from aging by carbohydrates, organic acids), an improved taste, carbohydrate content of 4% or more, fat is less prone to oxidation. The method solves the issue of the production of salted large fish with special salting, improves the quality and shelf life, reduces the cost.

 If necessary, in the fish and / or pouring during packaging, for filling in rows, you can add any necessary enrichment, stabilizer by known methods in the required doses.

Claims (5)

 1. METHOD FOR PRODUCING ENRICHED SALT FISH PRODUCTS, including a fish raw material ambassador, characterized in that an activator, enrichment, stabilizer or their carriers, mixtures are introduced into the fish raw materials or semi-finished product.  2. The method according to p. 1, characterized in that the semi-finished product with a high salt content is subjected to desalination.  3. The method according to p. 1, characterized in that to prevent adhesion of the semi-finished products, they are separated.  4. The method according to PP. 1 and 3, characterized in that in order to prevent drying and oxidation of the product, a stabilizer is applied to the surface of the latter.  5. The method according to p. 1, characterized in that carbohydrates, hydrocarbons, nitrogen-containing and mineral substances, their derivatives or mixtures are used as activators, fortifiers, stabilizers, and they are introduced in an amount of 0.0002 - 20 wt.%.