RU2113138C1 - Method for preparing fish product of curd-type - Google Patents

Abstract

FIELD: production of food structurized products of curd-type. SUBSTANCE: method involves mixing of minced fish, vegetable oil, common salt and water, their emulsifying and structuring. The ingredients are taken in the following ratio, mas. %: minced fish, 15-25; vegetable oil, 10-25; common salt, 1.0-1.5; potable water, the balance. Structuring is carried out by mixture heating at permanent mixing till forming of curd agglomerates. Method allows to increase product yield up to 69.5-92.1% with simultaneous reduction of quantity of raw materials. Resulting product has structure and taste which peculiar for natural curd and may be recommended for baby and dieraty nutrition. EFFECT: higher organoleptical properties. 2 tbl

Description

 The invention relates to the food industry and can be used in the manufacture of structured food products such as cottage cheese.

 A known method of obtaining a product of the type of cottage cheese, which consists in preparing an emulsion consisting of fish broth and vegetable oil with an oil to broth phase ratio (57-63) :( 37-43) wt.%, Crushed fish tissue in an amount of 28-32 wt. %, sodium chloride in an amount of 2.5-3.0 wt.%, the introduction of 70% acetic acid in an amount of 0.27-0.33 wt.% after the emulsification process (USSR copyright certificate, N 1648323, class A 23 L 1/325, 1988).

 The disadvantages of this method are the complexity of the process associated with the manufacture of fish broth, increased consumption of vegetable oil, low organoleptic characteristics due to the presence of fish smell, sour taste, gray. The resulting product relates to high-fat products, which does not allow its use for baby and diet food.

A known technology for the production of protein cottage cheese, providing for the deposition (structure formation) of 70% acetic acid (0.3 - 0.4 wt.%) Emulsion, consisting of minced surimi - 40%, vegetable oil - 20%, water - 35%, salt - 3%, drain for 15-20 minutes of the resulting curd mass, followed by boiling the semi-finished structured curd in 12% sugar or 5% saline for 10 minutes. The shelf life of products at 0 + 5 ^o C is not more than 72 hours. Culinary product "Protein curd". Technology instruction N 404-91 to TU 15-01 1604-9.

 The disadvantages of this method are the inability to obtain a product like cottage cheese while reducing the amount of surimi and vegetable oil below 40 and 20%, respectively, low yield (up to 45%), the presence of an acidic taste in the product due to the use of acetic acid, which is undesirable in the manufacture of children's and dietary products ; the complexity and energy intensity of the process associated with the processes of acid coagulation, drainage of the curd, cooking the resulting semi-finished product to bring to culinary readiness.

 The objective of the invention is to obtain cottage cheese with large and medium agglomerates with a reduced content of the starting components, getting rid of sour taste, increasing the yield of finished products, simplifying the method, reducing the complexity and increasing the shelf life of the product.

The problem is solved in that in the known method for producing a fish product such as cottage cheese, including mixing minced fish, vegetable oil, salt and water, emulsification and structure formation, the amount of initial components is changed, which are taken in the following proportions, wt.%:
Minced fish - 15-25
Vegetable oil - 10-25
Salt - 1.0-1.5
Drinking Water - Else
and the process of structure formation is carried out by heating the mixture with constant stirring until the formation of agglomerates of cottage cheese. As a result, the product acquires the required structure and at the same time is brought to culinary readiness.

 The use of this method allows to reduce the content of the starting components, to avoid the use of acetic acid in the process of structure formation. As a result, the organoleptic properties of the resulting product are improved and it can be recommended for baby and diet food. In addition, the manufacturing process is greatly simplified, the yield is increased, and its shelf life is increased to five days.

 The claimed quantitative intervals of the starting components are essential features, deviation from them does not allow to solve the problem posed by the invention.

 So, when the content of minced fish is below 15%, the finished product is obtained by the structure of fine-grained with a low yield. An increase in the content of minced fish in a product of more than 25% slightly increases the yield of the product, but does not significantly affect its quality. Therefore, the use of more than 25% of minced fish is impractical, as it will lead to an overvaluation of the cost of production.

 The use of less than 10% vegetable oil for the preparation of cottage cheese results in a substandard product with a low yield, and the use of more than 25% is technologically impractical.

 Salt is introduced in an amount of 1.0 - 1.5 wt.%, Sufficient for the formation of the desired structure of the finished product and the formation of its taste.

 The method is as follows.

Example 1. In a mixer with a mixer, 0.54 kg of drinking water (54%), 0.2 kg of vegetable oil (20%) are poured, 0.25 kg of ground minced fish is added, which is used as surimi forcemeat (25%), 0.01 kg of salt (1%). The mixture is then homogenized at a stirrer speed of 1500 rpm for 6 minutes. After emulsification, the mixture is heated for 3 minutes until agglomerates of cottage cheese are formed. The resulting product is cooled, packaged in a polymer, glass or other container. Store at 0 + 5 ^o C for 5 days.

 The resulting product has a white color, taste, smell and texture, characteristic of natural cottage cheese with large agglomerates. The yield of the finished product is 0.857 kg (85.7% by weight of the emulsion).

 To confirm the declared intervals, a series of experiments was carried out with different contents of minced surimi and vegetable oil. The research results are presented in table. 1 and 2. Examples 2-13 are carried out analogously to example N 1; the content of the starting components is indicated in the tables.

 As can be seen from the examples of the table. 1 and 2, a decrease in the surimi content below 15 wt. % (examples 2, 3) and vegetable oil below 10 wt.% (example 8) does not lead to the formation of the desired (large, medium agglomerates) structure of cottage cheese, and the yield under these conditions is low - up to 42.1 - 48.2% (examples 2, 3 and 8). However, increasing the amount of surimi and vegetable oil over 25% does not improve the organoleptic properties of the finished product and does not significantly increase its yield (examples 6 and 7 of table 1 and examples 12 and 13 of table 2).

 The introduced amount of table salt - 1.0 - 1.5 wt.% Is sufficient for the formation of the required structure, the formation of the taste of the finished product and does not significantly affect its output (examples 1 and 6).

 Thus, the dosage of the components: minced fish in the amount of 15-25 wt. %, vegetable oil in an amount of 15-25 wt.%, table salt in an amount of 1.0-1.5 wt.% in the composition of the emulsion are optimal to obtain the finished product with the desired structure (large, medium agglomerates) and high yield (up to 69.5 - 92.1%) (Examples 4, 5, 6 of Table 1 and 9, 10, 11, 12 of Table 2).

 The use of this method in comparison with the prototype can significantly increase the yield to 69.5 - 92.1% with a significant reduction in the number of minced fish (up to 15-25 wt.%).

 In addition, the product obtained by the proposed method has high organoleptic characteristics, is devoid of fishy smell, sour taste, has a structure and appearance similar to natural cottage cheese. The proposed technology does not involve the use of acid, so this product can be used in baby and diet food. It is recommended to use it in the manufacture of culinary products, cottage cheese, including quick-frozen semi-finished products: cheesecakes, dumplings, spring rolls, canned food, dessert products.

 Due to the reduction in the duration of the technological process (acid coagulation operations, curdled streaks, cooking in solutions are excluded), it is possible to obtain a product with improved microbiological parameters in the shortest possible time, and the shelf life of this product increases up to 5 days.

Claims (1)

A method of obtaining a fish product of the type of cottage cheese, comprising mixing minced fish, vegetable oil, salt and water, emulsification and structure formation, characterized in that the fish product contains these ingredients in the following proportions, wt.%:
Minced fish - 15 - 25
Vegetable oil - 10 - 25
Salt - 1.0 - 1.5
Drinking Water - Else
and the process of structure formation is carried out by heating the mixture with constant stirring until the formation of agglomerates of cottage cheese.

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