RU2106095C1 - Method for producing nutritionally enriched foodstuffs or semifinished products - Google Patents

Abstract

FIELD: production of enriched products, in particular, from fish. SUBSTANCE: semifinished products resulting from processing fish are enriched with various additives adapted to stimulate maturation, enrich and stabilize foodstuffs. As additives, method uses hydrocarbons, carbohydrates, nitrogen-containing and mineral substances, derivatives thereof, compounds, compositions and mixtures. Substances used by method are of vegetable and animal origin, mineral and water. Method uses effect of broken hydrogen bonds, water binding effect, various forms of energy, osmosis, sorption, diffusion, biochemical transformations, etc.; possibility to substitute salt, etc. EFFECT: higher quality; lower labor consumption; possibility to produce new and special-purpose foodstuffs; use of new raw materials; higher yield. 3 cl

Description

 The invention relates primarily to the food industry, in particular to fish processing technology, production of products of improved quality and increased nutritional and commercial value, for example, enriched ripened products of low salinity from mass species of fish or without the addition of table salt, canned fish, preserves, semi-finished products for drying , drying, smoking, cooking, products for special consumption (medical, dietary, etc.). The method can be used for processing meat of warm-blooded animals and other raw materials, production of feed (technical) products, etc.

 To the analogues of this method can be attributed almost any method of producing food products, semi-finished products from fish (meat) and with fish (meat) additives.

 The characteristic of some analogues.

1. A known method (US patent 3050680, 1962 g), in which a cut carcass of beef is syringed with an aqueous solution of enzymes (collagenase + elastase 1 g in 2.8 l of water) in an amount of 3% by weight of raw materials to soften the connective tissue of meat, the solution is added up to 0.8% salt; its function is to maintain the natural concentration of salt in beef: the authors believe that salt does not increase tenderness. For heat treatment, half-carcasses were placed in a steam chamber with a temperature slightly below 48.8 ^o C until the temperature inside the carcass increased to 40.5-43.3 ^o C, which required 1-2 hours. Then they were cooled in the refrigerator to 1.6 ^o C. After diathermic heating of the carcass, they were evenly brought to the above temperature in a few minutes, the critical factor is not the duration, but the temperature reached. Heating is widely believed to have enhanced the effect of the enzyme on collagen, giving positive results after 24 hours and after 5 days. (1 p. 32-33).

A known method (US patent 3156566, 1964 g) using beef softener enzyme solution, buffered with cold water, in which almost 90% of the softening effect of the enzyme (introduced) falls on the period of heat treatment of meat during cooking. A 3% solution was added by weight of the carcass weight (136 kg), with a salt content of 42.5 g. The isotonic salt content in a cold aqueous solution of the enzyme is 1.8%, various sugars and other chemicals can be added to the solution to prevent the solution from freezing when temperatures slightly below 0 ^o C. All proteolytic enzymes can be used. Papain is preferred because of its availability on an industrial scale. When storing the solution at 0 ^o C, the enzyme is almost completely inactive. It has long been known that beef softens slightly when the carcass cools to 12.7 ^o C or lower, and at a temperature of 12.7-0 ^o C it is almost passive. At freezing temperature, no softening of the meat occurs. The enzyme shows absolutely no action (1, p. 33-35).

 These methods are expensive, allegations of a uniform distribution of enzymes (huge mass and size of molecules) and uniform softening are unfounded, there is practically local softening of carcass meat, the safety of enzyme consumption has not been proved - there are diseases caused by the consumption of fermented products.

 We attribute the positive results to the stimulating effect of water, sugars and heat on automatic processes, their acceleration throughout the mass of meat, where the penetration of water, salt ions, sugars is more likely. All of these substances can activate maturation.

 2. A known method for the production of smoked (dried) fish fillets, salted by extrusion (mechanical injection) of a solution of salt and sugar - 2.2% by weight of fillets (2), Packed under vacuum, incl. shallow packaging. These products are usually expensive and their market is limited even in developed countries with high incomes from the population (3). Products have a strictly limited short shelf life (snack food product), maximum cost and prices, limited range, etc. Such products are closer to raw than ready, their quality is determined only by the value of the raw materials used and is steadily declining with any kind of storage.

 3. There is a method of accelerated salting by grinding meat of fresh fish, mixing it with salt (20-100% by weight of fish) or an excess of brine, mixing the mixture, pressing the semi-finished product or pressing the press, molding, drying and packaging. The finished product contains up to 22.6% salt (4). Grinding, crushing reduces the distance of diffusion of salt and significantly increases the area of contact of raw materials with it, as a result of which the speed of processing by the ambassador significantly increases. However, losses of soluble substances of meat, nutritional value and protein denaturation (up to 20 percent or more), fat oxidation, etc. increase.

 4. A known method for the production of laminated fillet (fish) for use in cooking. The raw materials are filtered, minced meat is prepared from the waste, fillet and minced meat are formed (formed) into laminated fillet blocks that 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 (after freezing) led to a deterioration in organoleptic characteristics, a decrease in the shelf life and an increase in the amount of tissue fluid released (after storage). Adding polyphosphates or alginates to the minced meat made it possible to obtain fish portions with a softer consistency (5).

 5. It is known to manufacture products using salted raw materials. Fish (meat) is salted, including using injections (syringing) of a salted solution, stuffing, shpigirovaniya a salted mixture into special punctures, cuts in meat, semi-finished product is salted to the necessary salinity or leveling, ripening is carried out, stored or dried, dried, smoked and etc. In the most used salted fish production technologies, a strong ambassador is allowed, leading to significant losses in the mass of fish (meat), soluble meat substances during salting out and storage in brine, this is especially allowed when processing massive catches, for example, salmon, herring. In highly salted fish (it is well known), excessive dehydration and salting out denature up to 20% of the protein with a loss of water-holding ability (molecules), digestibility, which increases during storage (aging of the protein, colloids). The practice of production and storage using salt allows for undesirable processes of oxidation, hydrolysis, etc.

 When storing, for example, slightly salted fillet, pieces, the adjoining surfaces (slices) of meat stick together, the densely laid product can merge into a monolithic mass under the pressure of inevitable physico-chemical processes of colloid swelling. Loose laying, for example, of balychny semi-finished products leads to significant quality losses (swelling up to 50%, an increase in salinity by 2.3%, loss of total nitrogen to 3.2%, phosphorus to 1.1% of the dense mass (6.7).

 The use of table salt (mineral salts) for the purpose of food production by preserving (for some period) the raw material by direct exposure to salt (more precisely, using salt) has a negative effect on the quality of the food product, its nutritional value, which is directly proportional to the amount of salt introduced, time actions and environmental conditions, including accordingly, reducing the ripening of meat, product, its organoleptic characteristics.

6. A known method [1] for the production of salted fish products and semi-finished products by salting fish, its meat to a salinity of 2-11%, ripening (storage) in the fill under the influence of additives monosugars and their derivatives (to soluble starch), alcohols, acids in an amount 1.4-10% by weight of the semi-finished product at a temperature of minus 5 to 17 ^o C. The method allows to improve the quality of salted fish compared to simple and sweet salting, increases the yield of finished products, etc. This method cannot significantly improve salted fish with a salinity of more than 12-13%, with which more than half of all salted fish are now being produced, it does not allow fish to be tasted with or without the use of mineral salts, etc.

 The main and decisive actions (operations, processes) of the methods of production (preservation) of food products are dehydration and water binding, including and at the molecular level in enzymes, nucleic acids, and other biologically active substances (biologically active substances), the breaking of hydrogen bonds and at the intramolecular level, leading to denaturation in convenience foods and microorganisms (spores). For example, the salting process is the dehydration of raw materials and the binding of free (liberated) water inside the semi-finished product with the introduced salt (ions), the cooking (sterilization) process is successful only if the enzyme molecules are dehydrated and hydrogen bonds between the nucleotide chains are broken, resulting in irreversible loss of specific activity [2 ].

 The objective of the invention is to improve the quality of products, reduce labor costs, produce new products, obtain products for special applications, use new types of raw materials, etc., and increase the merits of manufactured products from fish and other raw materials or with their additives. This is achieved by activating (stimulating) maturation (improving the consistency, taste, smell, aroma, etc.), enriching the food and biological value of the product, mainly with simultaneous stabilization - protection of proteins, fats, their structures and other quality components (taste, color and etc.) mass of the product, etc. for the required storage period, as well as the use for processing (exposure, additives) of raw materials, semi-finished products of substances (environmental conditions) of predominantly natural origin, which can serve as activators, concentrators and stabilizers of products. The methods can be implemented using various forms of energy exposure - thermal, chemical, electro-magnetic, mechanical, gravitational, and other types of energy, both by direct energy exposure, and through a substance, field, including and spending energy to reduce the internal energy of raw materials, products, semi-finished products or other materials. The latter also leads to the binding of water in raw materials and other materials, for example, into flexible associations of molecules (cooling meat, the environment, microorganisms) or crystals (the formation of rigid hydrogen bonds), and an increase in the WCS (water holding capacity) of molecules. The binding of free water is also carried out by AOS (activator (s), enrichment (s), stabilizer (s) introduced into the material. All this provides the necessary preservation.

 An activator (substance, composition - mixture) is considered to be chemical substances (mixtures), environmental conditions that excite and enhance the action of enzymes, the maturation of raw materials, semi-finished products. The activator may include (optionally) enzymes, coenzymes, for example, protein supplements, hydrolysates, synthesized substances, activators of taste, smell (aroma) and other promoting compounds.

 An enrichment agent is a substance (composition, mixture) that increases (promotes) food (biological), energy and other value of a product, semi-finished products, raw materials and products with their addition, including gastronomic and commercial merits.

 A stabilizer is a substance (composition, mixture) that delays the deterioration of the qualitative (quantitative) indicators of the manufactured product or semi-finished product, for example, antioxidants, cryoprotectants, water binders that protect fats, proteins, etc., including those that protect taste, color, smell, consistency, antiseptics, etc.

 In our production method, animal and plant materials (raw materials, semi-finished products), such as fish meat, can be considered as capillary-porous (colloidal) bodies (10, 11) filled with liquids (solutions) containing water. Therefore, it is possible to enrich such structures with relatively cheap ways (methods) and with a high degree, due to free water, if it is possible to create a sufficiently strong structure in the finished product to counter damage factors during storage, transport, etc., dehydration osmotically, mechanically, etc. . ways.

 To achieve the objectives of the method, the introduction of AOS substances (processing) is carried out by contacting them (compound, contact) with the prepared material (raw materials, semi-finished product, etc.) by mixing, applying, irrigation, immersing, making, injecting (inside containers, pieces, etc.). etc.) or the like, with absorption, sorption (adsorption, etc.), distribution, diffusion, or other processes.

 Processing (can be repeated) is subjected to raw materials, semi-finished products, including after storage, in freight transport containers, after dehydration, frozen, salted and other processing.

 Hydrocarbons, carbohydrates, nitrogen-containing and mineral substances, their derivatives and / or compounds (compositions, mixtures) are used as AOS (activator, enrichment, stabilizer).

 After the activator (enrichment) is introduced (introduced), the ripening process (meat, fish, etc.), including the semi-finished product for sterilization, etc., is mainly necessary to improve the quality (organoleptic characteristics, digestibility, resistance, etc.).

 Most of the substances contained in plant and animal raw materials are able to fulfill the functions of activators, concentrators and stabilizers (AOS). As AOS, it is preferable to use carbohydrates, their derivatives, compounds, including compositions, mixtures, including and with additives of substances of other classes of chemical compounds. Carbohydrates and their derivatives, most other organic and related compounds are suppliers of energy, substrate and structural elements, regulators of biochemical reactions.

 Activators are any substances (compounds, ions, etc.) that can excite and stimulate the biochemical activity (enzymes, etc.) of a material (raw material, semi-finished product) in order to improve the consistency, taste, smell, and digestibility of the product. For example, by introducing substrates, intermediate products of the tricarboxylic acid cycle, activation by conjugated reactions, environmental conditions (temperature, etc.), etc. To do this, mono- and oligosugar, their oxidized and reduced forms, derivatives of the compound: amino acids and peptides, their carriers, protein concentrates, minerals (for example, K, Mg, Ca ions), biologically active substances - biologically active substances - vitamins, coenzymes and other compounds, water. For example, glucose, (dextrose), galactose, ribose, lactose, sucrose, maltose, starch, whey (complex), sorbitol, glycerin, biologically active substances, salicylate, ascorbate, aspartate, methionine, cobalamin, glutamate, glutathione, carnosine, albumin, protamines, lactate, fumarate, succinate, sulfite, thiobenzoate, ethyl glycolate, provitamins, nucleotides (adenosindi / tri / phosphate, methyl cellulose, gelatin, agar, protein concentrate, lysate, isolate (fish, soy or others), beta-aminopropionhydrilonitrin, finini Na, K, Mg, Ca, C, water, temperature (free energy of the medium) placed chamber, container capacity, maturation, etc. factors We proceed from the fact that, in the absence of neurohumoral regulation (the organism is dead), the activation of enzyme systems of groups cannot synthesize tissue structures, but stimulates their destruction, autolysis.

 Food fortifiers are mostly multifunctional, enrich the nutritional, biological, energy and special value of the product, dry matter content, color, taste, (aroma) smell, texture, etc. The fortifiers are most of the activators used in this method (in sufficient, noticeable concentrations - doses ) Enrichment agents also belong (belong) to the broad classes of substances contained in plant, animal and other organisms (micro-) - these are hydrocarbons, carbohydrates, nitrogen-containing and mineral substances, their derivatives, compounds, carriers, including those with the functions of biologically active substances, surfactants, complexing agents, hydrocolloids, gelling agents, thickeners, emulsifiers, etc. (flavoring, flavor enhancers, flavoring agents, coloring agents and fixing agents, etc.) For example, heteropolysaccharides, dextrans, acids and their salts, bases, esters, fructose, maltose, trehalose, m differentiated starch, hydrol, molasses, sodium glucanate, pectins, gums, amino acids, peptides, polypeptides and proteins, nucleic acids (nucleotides, etc.) enzymes (for example, lipoxygenase - to improve taste and aroma), vitamins C, E, K, A , D, B, etc. provitamins, terpenes and their derivatives (essential oils, etc.), carotenoids, etc. lipids, including fats, fat-like substances, fatty acids, their esters, phospholipids, olive, coconut, soybean oils, polyunsaturated acids, glycerides of acids, sterols, sugar fats, propylene glycol and fatty acid esters (surfactants mainly for binding, distribution of hydrophobic additives), nisin, etc., carriers - skim milk, whey, vegetable and animal lysates, extracts, juices, concentrates, isolates, etc., lyophilic colloids, spices, smoke preparations, fumes, nicotinic, ascorbic, citric acids, anti kisliteli special, anthocyanins, lycopene, amaranth, eosin and others.

 Many activators and fortifiers perform the functions and stabilizers of quality, protect the organoleptic advantages of the product, its mass, nutritional and special, gastronomic value during storage, and contribute to their improvement.

 The functions of stabilizers are performed by biocides (antiseptics), antioxidants, thickeners, surfactants (surfactants) water-binding (including cryoprotectants), protecting proteins, fats, membranes and other tissue structures (labile), for example, by adsorption (chemisorption) of hydrophobic sections of alcohols , carboxylic acids introduced specially or / and produced during activation, enrichment (maturation), or additionally introduce protective colloids (protein substances, carbohydrates, glucosides and other substances of a diphilic nature (12). s to increase the aggregate stability of semi-finished products, raw materials, products during cold storage or if it is possible to concentrate (increase) electrolytes even locally.In order to reduce losses and costs of cold storage (energy costs, etc.), it can be introduced into materials other than water binders , antifreezes, substances that slow down or exclude large ice formation, damaging membranes and intercellular structures, for example, alcohols, trehalose, threonine, etc. To increase the stability of proteins, nucleic acids against heat (pasteurization, etc.), dipicolinic acid and others can be introduced (13).

 As stabilizers are used (additionally), for example, potassium salts, sodium, protein concentrates, isolates, lysates and amino acids, peptides that support color, nicotinic acid, surfactants, complexing agents, phenols, amines, phosphatides, allowed antioxidants, compositions of substances, etc.

 The essence of the invention can be formulated: a new method is distinguished by a new set of essential features in comparison with known analogues, the goals (and others) are achieved by using AOS (aggregate) of a wide spectrum of action, subject to more effective dehydration and / or binding of water (free) raw materials, semi-finished products, ripening, including in commercial packaging, packaging, when transporting the product to the consumer, which dramatically reduces the cost of production of the product, etc. has advantages, for example, lower costs refrigerated storage, production of desalted (without additives) products, etc.

 The manufactured product can be used directly for food or after cooking, manufacturing dried-dried, smoked, canned or other products, including medical, dietary, etc.

 The method allows to increase the yield of the finished food product up to 96-98% or more (from the wet weight), reduce protein and fat losses from freezing, heat treatment, drying, and other stringent processes, reduce the cost by 2-6% and up to 2-3 fold increase sales and consumption (fish, etc.), increase shelf life, etc.

In general terms, the method includes operations of preparation (processing) of raw materials, dehydration, introduction of AOS, ripening, packaging, storage. After ripening (and incomplete), the semi-finished product can also be subjected to other processing, frozen or deeply cooled (to a cryoscopic point), removed in any container (barrels, containers, etc.), packaging (consumer, etc.), stored, for example, when temperature from 8 to 10 ^o C. You can enter stabilizers after cutting, for example, fish, then its pieces, fillets, etc., dehydrate by freeze-drying or others, store and deliver to areas of consumption, enrich and restore, cook. It is possible to process the prepared raw materials with AOS, conduct sufficient maturation, preserve them in airtight containers (pasteurization, sterilization, etc.). Subject to other processing with a different set of operations of applying AOS, ripening, etc.

 If necessary, make a local application of the stabilizer (on the top layer, under the cover, etc.), including with special carriers (mineral edible oil, wax, napkin, etc.) or enrichment agents, stabilizers.

 Dosages of AOS are applied (introduced into the material) from threshold starting doses to saturating in bulk, medium, or in dry form, for example, in packaging. Carbohydrates (their derivatives, compounds) are introduced mainly from 0.4 to 24 wt.% Activator - mainly from 1 to 12300 mg / kg (0.0001-1.23 wt.%) Of raw materials, semi-finished product, enrichment - mainly from 0.003 to 12 wt.%, Stabilizers - mainly from 0.0001 to 3 wt.% (14).

 When processing a salted semi-finished product, in order to reduce the content of table salt or others, controlled desalination (and stepwise) is carried out, including in an enriched medium, an environment with AOS.

The maturation of the enriched semi-finished product is carried out at temperatures from minus 8 to 49 ^o C (physico-chemical, biochemical and other processes) or higher.

 When enriching and ripening (storing) fillets, pieces, molded or other products to maintain surface quality, shape or volume, etc. products are used for their separation (between each other) by pouring, laying, and other methods, for example, permeable film, spice powder, etc.

 For long-term storage, maturation and storage can be carried out in an environment with AOS, their mixtures (compositions), including water.

 Examples of carrying out the invention.

1. Raw materials, such as fish, washed, cut into a layer, 0.4 wt. % glucose 4 g per 1 kg of meat, or invert sugar, salt p / f semi-finished product to a salinity of 2.4%, wash it, hang out for maturation and drying at 20-22 ^o C, for example for 5 days. Used for snacks or packaged in containers (jars, barrels, etc.) filled with vegetable oil (such as soybean), you can add (optional) dill extract 3 g / per 100 kg of fish, or sea buckthorn oil - 20 g, we recommend between halves lay the fillet along the cuts with an oil-resistant film or sprinkle with powder of spices. Aged with oil filling, the product is enriched with fat (2%), has the desired consistency, and improved taste. The dose of glucose is sufficient to improve ripening, enrichment for fatty fish, the formation of glucose acids during maturation protects fat during drying. Proteins dry less.

 If it is necessary to store the dried product for a longer time, it is possible to add, when salted or in a container, an antioxidant (stabilizer) - isoaminingallate in an amount of 0.05%, lactic acid (lactate) - 0.003%, smoking product - MINH fluid - 0.05%, allyl maid 0.0001% or others, mixtures thereof.

2. Raw materials, such as coarse cod, are chopped, salted at a salinity of 6%, washed, placed in a container with an addition of glucose 3% by weight, dry whey (complex AOS) - 10%, fish hydrolyzate - 4%, poured with an old one with desalted brine or pouring, ripening is carried out at 8 or 15 ^o C, dried or smoked, or stored at minus 8 ^o C. The finished product has an improved taste, aroma, delicate texture, increased digestible substance content (12%), the yield is increased by 13 % and more.

If necessary, papain activator - 0.0001% or bromelin - 0.00015% by weight of fillet is introduced into prepared raw materials (e.g. beef or large chopped cod, sea bass), or a mixture of proteases - 0.00012%, or lethirogens are introduced (destruction collagen) - beta-aminopropionitrile or others - at 0.004 or 0.001% and activators, for example, glutathione, thiolactic acid - 0.0002 or 0.00005% and glucose (fructose) 0.30%, or fumarate and citrate - 0.05 wt. %, salting is carried out to a salinity of 2.7%, then maturation is carried out at 3.7 ^o C or 17 ^o C. You can enter vitamin for a synergistic effect s C and others, adenosine diphosphate (coenzyme) at 0.01 and 0.002 wt.% (respectively) and substrates (carbohydrates, tricarboxylic acids) 0.15 wt.%. The latter compounds improve the tenderness of meat, taste, aroma.

3. Fish, such as large cod, are cut, salted to a salinity of 17 or 20%, and stored. The highly salted semi-finished product is soaked in the usual way to salinity of 6-7% (water), maintained to even out salinity, filled with milk serum (1 liter per 1 kg p / f) and kept for desalination (enrichment) for 4-5 hours, again leveled (after release from pouring, then the process of completion of desalination in the medium (whey or other solution) is carried out with the addition of dry milk (lactose) serum (6% by weight of p / f) or other mixture that supports the structure of tissue p / f. Then p / f stack (tight for ripening, if necessary about neous in capacity with n / p is made activators (vitamin B ₂ - riboflavin - 1 mg / kg, Niacin - 100 mg / kg - coenzymes, fish protein concentrate (RBC) - 50 g / kg of fish - and dressing, dry whey - 6 wt.% (4% lactose), glycerol - 1% (stabilizer), glucose - 5%, lactate - 0.3% (biocide), pour in whey solution, ripen with simultaneous absorption (swelling), sorption of AOS, for example at 14 ^o C, stored at 2 or 4 ^o C. minutes. The composition of the product is enriched by 15-18% (solids), taste, aroma (smell), structure and texture are enriched. It is preferably used for preserves with oil, dried or smoked. Smoking - aromatization, drying and antiseptic treatment (phenols, their derivatives and other active compounds). The enrichment of whey and its dry substances is the introduction of trace elements, salts, carbohydrates and derivatives, and other compounds of the usual composition of milk.

If necessary, after desalination, 2.6 wt.% Vegetable oil (olive, sunflower), its sulfated derivative, sulfated fish (cod) fat, glycerol monooleate and carotenoids (ratio 1: 1: 1: 2 are injected (injected) into the semifinished product) : 0.04) as a mixture (emulsion). To improve gastronomic attractiveness, a red or orange-red (food) dye is introduced (introduced) - for example, anthocyanins, dolphinilin, or amaranth, zosin - 0.007 wt.%. The finished product enriched with low salinity contains more than 2% or more protein, peptides, etc., more (5% or more) carbohydrates, alcohols and acids that improve taste, smell, texture, protect proteins, fats, etc., have a taste and the smell of ripened salted fish product, increased by 10% yield. It is stored at minus 5 ^o C or 8 ^o C.

4. It differs from example 3 in that, in order to enrich and activate maturation in fish meat, after the first or second desalination with milk whey, skim milk powder (gelatin, sodium caseinate, etc.) is additionally injected, 1.2 wt.% Or (with liquid, for example, oil and surfactant) in an amount of 2-3 wt.% for ripening the semi-finished product p / f is filled with a hypertonic solution of fortifiers (carbohydrates, etc.), for example 23 wt.% dry AOS with water, it is possible additionally on the top layer p / f in the capacity of ripening (storage) to add up to 45 g / dm of lactose or milk dry whey (slowly soluble in these conditions), as a spare, reinforcing AOS - dose from gravitational and other deposition. They accelerate ripening by raising the temperature to 18 or 23 ^o C and higher than they additionally increase the nutritional value of products from this p / f.

 The spare reinforcing dose from spilling down the p / f layers can be applied on a napkin, in a bag, etc., when combining ripening with storage, in most cases the method is recommended to be made with neutral oil, to separate from air and reduce consumption, mechanization. Food colloids, for example, capable of film formation, in an amount of 0.6 or 0.2 wt.% Can be added to the fill. An antioxidant can be added to the top for long-term storage, for example, dodecyl gallate 0.003 wt.% In the reserve dose. The product can be enriched by 23% plus a dry digestible substance.

5. Fatty fish, for example herring with a fat content of 24%, is salted to a salt content of 7% (dehydrated), packaged by adding (pouring) 0.6 wt.% Glucose or invert sugar to induce maturation of the induction of enzyme systems. For such fish (a state of fatness) this may be enough. To improve ripening and protect fat, fill with natural brine with a salinity of preferably 6-7%, ripen at 8/10 or 3 ^o C, and usually store. To improve quality, you can add 3 or 6 wt.% Lactose, maltose or modified starch (soluble), 0.5 food acid and other AOS. The output increases by 2-4%, improved gastronomic advantages, shelf life.

 When processing lean herring, salted (7%) fish is packed with 7.15, 23 wt.% Simple carbohydrates (glucose, lactose, mixtures thereof, etc.), and salt is recommended to be excluded in the fill. After ripening and enrichment, the product yield increases to 12%, in fact we get a new gastronomic product of low cost and high nutritional value.

6. Fish, its pieces are treated with salt (surface for bactericidal treatment), p / f salinity up to 2% is placed in containers, containers with 28% carbohydrates (lactose, whey, etc.) added to the fish, after pouring the fish with excreted juice ( solution) it is sealed in a container, corked (closed the package), ripen at 3 or 15-18 ^o C, stored at minus 4-0 ^o C. The product is used for cooking, dried, smoked, smoked, preserves. The yield of finished products (by dry weight) is increased by 6 percent or more, the nutritional value and taste are increased.

 Raw materials may not be processed with salt by adding, for example, lactate, allyl oil, and AOS to the mixture during dehydration of the raw materials and absorption (swelling) of the medium of ripening, storage medium, in this way, for example, dietary and other products of special use are obtained.

7. Integrated or laminated product. Fillet, minced, crushed fish meat, for example, pollock, macrourids, etc., including flakes after separation from bone waste, boiling, etc., are mixed, poured, etc. with AOS composition, for example, in wt.%: corn syrup 5, whey powder 8, modified starch 2, corn starch or flour 1,2, dry fish lysate 2 or 3, soy protein concentrate or isolate, RBC 2, citrate, sorbet or benzoate 0.1, komplesoobrazovateli (EDTA and sodium pyrophosphate 1: 1) 0.24, sodium chloride 1.0 potassium chlorine 0.4, fish or meat flavoring 0.5, straightened fillet combined with crushed meat or only one meat is molded, precipitated, pressed and aged, ripen at 8.3 or minus 1 ^o C, pack and store at min mustache 4 or 8 ^o C or frozen and stored, or used as a plastic for cooking and other products. The product can be produced without the addition of mineral salts. The method allows to increase the nutritional value of meat of low-protein skinny fish by 2 times, improves gastronomic advantages, yield of fish and other products.

 To improve the taste and aroma, a maturation activator (enzyme, vitamins, etc.), their synergents (for example, antibiotics, nucleotides), flavorings, dyes, other nitrogen-containing substances and carbohydrates, their derivatives, hydrocarbons and theirs are added to the enrichment mixture. derivatives, etc.

 8. Fish, for example, chum salmon, pink salmon, are cut (gutted, etc.), washed, salt or salts and carbohydrates, their derivatives, for example 12 g / kg glucose and lactose 1: 1, or milk, are injected into the thickness of large fish meat. whey, or stuff these mixtures into cuts and punctures, treat the fish with salting, dehydrated and salted p / f, for example, 7% salt, wash it, pack it in a marketable container, add sugar 4%, lactose 3% to the weight of the fish, poured with brine of appropriate salinity or whey, maturation and enrichment are carried out, stored or used to to the semi-finished product.

 Highly salted or medium salted p / f can be processed with the exception of salt from the composition of the fill or used with desalination as in example 3.

 The finished product has a high quality, carbohydrate content of 4% or more, fat and proteins are relatively protected from oxidation and aging (structures), the yield of the finished product is increased by 5-10%.

 When performing the method, it is possible to use any dosage of substances (dry, pastes, mixtures, etc.) - from micrograms (vitamins, etc.) mixed with hundredths and tenths of a percent of carbohydrates, their derivatives, nitrogen-containing substances and hydrocarbons, mineral compounds, and up to tens of wt. percent - here the qualitative role goes into preserving, dehydration, etc. The last way you can get dehydrated (dried-dried) enriched protein-carbohydrate product (for example), with new high-quality and nutritional indicators, choose the best way for its production.

 The above examples do not exhaust all cases of the possible application of the invention; in practice, other options for implementing the main idea of a technical solution can be used.

Used sources (bibliography)
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 2. Report on the most important domestic and foreign achievements in the field of science, technology and production in fisheries for 1989, Section II. Equipment for processing fish and non-fish objects, M, VNIZIRKh MHK USSR, p. 25-26.

 3. F.U. Wheaton, T.V. Lawson. Food production from ocean resources. T. 2, M. Agropromizdat, 1989, p. 389-391, ave.

 4. In the same place with. 83.

 5. TSNIITZIRH. Express information. Series: Fish Processing and Sea Food. Issue 4, M, 1988, p. 1-3.

 6. J.V. Ostyakova et al. Investigation of the swelling of salted balych semi-finished sturgeon fish during storage, M, Zh. Fisheries, N 3, 1983, p. 70-72.

 7. E.V. Ostyakova et al. Change in mass of salted balych semi-finished sturgeon fish during storage, M, Fisheries, N 2, 1982, p. 68-70, N 7, 1983, p. 72-74.

 8. V.N. Stepanenko, Course of Organic Chemistry, M, Higher School, 1974, p. 65, 329 / chemical classes connections).

9. Chemical Encyclopedia, vol. I, M, Soviet Encyclopedia, 1988, p. 336-338 (antiseptics)
10. I. V. Kizevetter, Biochemistry of raw materials of water origin, M, Food industry, 1973, p. 17.

 11. I.V. Kizevetter. The chemical composition of fish meat. In the textbook Technology of processing of water raw materials, M, Food industry 1976, p. 48.

 12. D. L. Shamshin. Physical and colloid chemistry, F, Higher school, 1969, p. 253, 232 (protective colloids, etc.).

 13. D. Metzler, Biochemistry, vol. 3, Mir, 1986, p. 353.

Claims (3)

 1. The method of production of enriched products or semi-finished products mainly from fish, including dehydration of raw materials, characterized in that, in order to increase the nutritional value and commodity advantages of the product, an activator, enrichment or stabilizer, or mixtures thereof, compositions are introduced into the processed raw materials.  2. The method according to claim 1, characterized in that hydrocarbons, carbohydrates, nitrogen-containing substances, mineral substances, their derivatives, compounds, mixtures or compositions are used as activators, enrichments, stabilizers.  3. The method according to p. 2, characterized in that the activator, enrichment and / or stabilizer is introduced in an amount of 0.002 to 23.0 wt.%.