RU2080070C1 - Method for producing food product from viscera of sturgeon fishes - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves dressing fish and separation of fish ventricle and other entrails; they are washed in washing machine or in revolving drum scaler. Then, entrails are cut into pieces of 0.5-5 cm thick, blanched in hot water at temperature 90$$$5 C or by direct steam for 2-15 min. After it, pieces are thoroughly washed in water at temperature not higher 20 C up to full removal of slime and other contaminations, and placed on screen conveyor (or screen) for separation of water. Then pieces are cured in 0.01-0.05%-solution of catamine (alkyldimethylbenzyl ammonium chloride) for 5-20 min. Ratio of pieces and catamine solution may be from 1:3 to 1:10. EFFECT: higher efficiency. 2 cl, 3 tbl

Description

 The invention relates to the fishing industry, in particular to the processing of stomachs and intestines of fish for food purposes.

 A known method of processing the stomachs and intestines of fish into feed products (1), the disadvantage of which is the irrational use of raw materials.

 A known method of processing the stomachs of warm-blooded animals (2), including gutting, washing, cleaning, the disadvantage of which is a small yield of edible parts.

 Closest to the invention is a method of obtaining a food product from the insides of sturgeon fish by washing and subsequent processing (3).

 The objective of the invention is to increase the yield of food product.

This is achieved by the fact that after gutting the fish, the stomachs and intestines are separated from other internal organs and washed in a washer or scale drum. Then the stomach and intestines of the fish are cut into pieces with a thickness of 0.5 to 5 cm, blanched in hot water at a temperature of 90 ± 5 ^o C or with hot steam for 2 5 minutes. After that, the pieces are washed thoroughly in water at a temperature not exceeding 20 ^o C until the mucus and other contaminants are completely removed, placed on a mesh conveyor (or sieve) to separate the water. Then the pieces are kept in a 0.01 0.05% solution of catamine AB (alkyldimethylbenzyl ammonium chloride) for 5-20 minutes, while the ratio of the pieces and the solution of catamine AB can be from 1: 3 to 1:10.

Pieces of fish stomachs and intestines processed in this way - prefabricated can
stored in air at a temperature of 0 -5 ^o C;
stored in ice from drinking water at a ratio of pieces and ice of 1: 1 or 2: 1;
stored in antiseptic ice with the addition of 0.01 0.05% catamine AB with a ratio of pieces and ice 2: 1;
it is frozen to a temperature of (-18) (-25) ^o C and stored at a temperature of (-18) (-25) ^o C for up to 6 months;
sent to the production of canned food.

Example 1. They took the stomach and intestines of stellate stellate, separated from other internal organs, washed in a washing machine. Then the stomach and intestines were cut into pieces 1 cm thick, then blanched in water at a temperature of 95 ± 5 ^o C, stirring vigorously for 15 minutes. The consistency of the pieces was dense. After blanching, they were washed in a washing machine. The resulting mass of pieces of the stomach and intestines was divided into two parts:
one part was stored in air at a temperature of + 5 ^o C for 1 day; TBC 0.7 • 10 ⁴ (table. 1);
the other part was kept in a 0.05% solution of catamine AB for 15 min at a ratio of the pieces and the solution 1: 5, separated from the antiseptic solution and stored at a temperature of +5 ^o C for 1 day, the TBC was 0.04 • 10 ⁴ (tab. 1).

Органолептическая оценка качества консервов показала, что укладка правильная, вкус и запах приятные, свойственные консервам данного вида, консистенция сочная, кусочки мяса желудков и кишечников целые, бульон светлый, запах и вкус бульона приятные.Then, the resulting semi-finished product from the stomachs and intestines was placed in banks No. 3 in bulk with leveling. The norm for laying the pieces in a jar No. 3 was 200 g. Then, the saline solution was poured with a mass fraction of sodium chloride 2% at a temperature of 80 ^o C. The rate of pouring in the jar No. 3 was 43 g. After that, the jars were rolled up and sterilized according to the regimen

An organoleptic assessment of the quality of canned food showed that the packing is correct, the taste and smell are pleasant, typical of canned food of this type, the consistency is juicy, the pieces of meat of the stomachs and intestines are whole, the broth is light, the smell and taste of the broth are pleasant.

Example 2. They took the stomach and intestines of the sturgeon, separated from other internal organs, washed in a washing machine. Then the intestines and stomach were cut into pieces 1 cm thick. The pieces were blanched in water at a temperature of 90 ± 5 ^o C, stirring vigorously for 2 minutes. The consistency of the pieces was elastic, elasticity was maintained. After blanching, they were washed in a washing machine.

The resulting mass of pieces was divided into two parts:
one part was stored in ice from drinking water at a 1: 1 ratio of pieces and ice for 2 days; the TBC was 0.49 • 10 ⁴ ;
the other part of the pieces was kept in a 0.03% solution of catamine AB for 15 min at a 1: 5 ratio of the pieces to the solution, separated from the antiseptic and stored in ice from drinking water at a 1: 1 ratio of pieces and ice for 2 days, TMP was 0.17 • 10 ⁴ (Table 1).

The resulting semi-finished product from the stomachs and intestines of fish can be implemented
chilled and frozen;
used as raw material for the production of canned food.

Example 3. They took the stomachs and intestines of the sturgeon, separated from other internal organs, washed, cut into pieces with a thickness of 1 1.5 cm, blanched with hot steam for 3 minutes, washed thoroughly in water at a temperature of 20 ^o C for 15 minutes, made a drain water for 5 minutes Organochlorine pesticides and heavy metals were determined in the resulting semi-finished product (Table 2).

 The results presented in table. 2, showed that the content of organochlorine pesticides and heavy metals in the stomachs and intestines of sturgeons does not exceed the MPC.

Органолептическая оценка качества консервов показала, что укладка правильная, кусочки при выкладывании из банки не распадаются, цвет кусочков, свойственный вареному мясу рыбы. Цвет бульона светлый, прозрачный с наличием жировых капель. Запах и вкус, свойственный вареному мясу. Кусочки желудка и кишечника сочные.Pieces of the stomach and intestines of the sturgeon were placed in banks No. 3 in bulk with leveling. The norm for laying the pieces in a jar No. 3 was 200 g. Then, the saline solution was poured with a mass fraction of sodium chloride 2% at a temperature of 75 - 85 ^o C. The pouring rate on the jar No. 3 was 43 g. After that, the jars were rolled up and sterilized according to the regimen

An organoleptic evaluation of the quality of canned food showed that the packing is correct, the pieces do not fall apart when laid out of the jar, the color of the slices inherent in boiled fish meat. The color of the broth is light, transparent with the presence of fat droplets. The smell and taste of boiled meat. The pieces of the stomach and intestines are juicy.

Example 4. They took the stomach and intestines of stellate stellate, separated from other internal organs, washed, cut into slices with a thickness of 0.5 1 cm, blanched in water with a temperature of 90 ± 5 ^o C for 3 minutes, washed thoroughly in water for 15 minutes , made a drain, kept in a 0.03% solution of catamine AB for 15 minutes, frozen and stored at a temperature of 18 ^o C for 1 month, thawed in water at a temperature of 20 ^o C for 30 minutes Then, slices of stomachs and intestines of stellate stellate sturgeon and punctures were crushed on a top with a lattice with a diameter of 2-3 mm, spices, salt and other components were added to the resulting meat (table 3), mixed for 3 to 8 min, after which the paste was subjected to fine grinding in within 8 10 minutes

 Ready paste mass was packaged in jars tightly, without voids.

Органлептическая оценка качества консервов показала, что структура паштета однородна, степень измельчения тонкая. Цвет, вкус и запах паштета, свойственный вареному мясу. Консистенция была от плотной до сочной.Then the cans were rolled up and sterilized according to the regimen

Organleptic evaluation of the quality of canned food showed that the structure of the paste is homogeneous, the degree of grinding is thin. The color, taste and smell of paste, characteristic of boiled meat. The consistency was dense to juicy.

 The proposed method of obtaining a food product from sturgeon waste is novelty and inventive, it is recommended for wide industrial use, it allows to increase the yield of high-quality gourmet food product and extend its shelf life.

Claims (2)

1. A method of obtaining a food product from the insides of sturgeon fish, characterized in that the stomachs and intestines of the fish are separated from the insides, washed, portioned, blanched in hot water or with hot steam at 90 ± 5 ^o C for 2 15 minutes and the resulting product is processed 0.01-0.05% solution of catamine AB for 5 to 20 minutes. 2. The method according to claim 1, characterized in that upon subsequent canning, the product is sterilized at 115-120 ^{° C.} for 55100 minutes.

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