RU2141234C1 - Farce canned fish compound - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: compound has farce made from raw cut fish, fried onion, black pepper and ground scented pepper, tomato sauce, edible salt, and 1st and 2nd grade animal flesh by-products. Compound allows range and amounts of products to be widened by effective usage of by-products of animal flesh, that are commonly insufficiently used. EFFECT: wider range of products manufactured from compound and improved biological and nutritive value of product. 1 tbl, 4 ex

Description

 The invention relates to the fishing industry and can be used in the manufacture of minced canned fish.

 The known composition of minced canned fish, which contains fish, fried onions, carrots, blanched peas, tomato sauce.

 [Collection of technological instructions for the production of canned fish. Part 2. -L .: Giproribflot, 1989, -c.246].

The closest in technical essence is the composition of canned fish minced meat, including minced raw fish, minced fish liver, ground fried onion, ground black pepper, allspice, table salt, tomato sauce. [Collection of technological instructions for the production of canned fish. Part 2. - L .: Giproribflot, 1989, p.246]
The disadvantages of the existing composition are low organoleptic characteristics, limited nutritional and biological value of the finished product, determined only by fish components, as well as a small assortment and small volumes of products using food waste.

 The problem solved by the invention is to expand the range, increase the volume of products and improve the quality, nutritional and biological value due to the rational use of animal by-products, which currently do not find their scope in sufficient quantities.

The problem is solved due to the fact that the composition of minced fish canned food, including minced raw fish, fried onions, black and allspice, table salt and tomato sauce, additionally introduce meat offal of animals of categories 1 and 2 with the following ratios of components, %:
Raw minced fish - 15-50
Ground fried onion - 2 - 6
Animal offal offal - 20-45
Black pepper and allspice, ground - 0.75-0.12
Tomato Sauce - 20-40
Salt - 1-2
The proposed composition of minced canned fish determines good organoleptic characteristics, high nutritional and biological value of the finished product due to the introduced vitamins of group B, H, C, PP, biotin, choline, as well as trace elements (iron, manganese, etc.), in sufficient the amount of animals contained in by-products. The rational use of offal allows you to expand the range and volume of products.

The preparation of minced canned fish is as follows:
Example 1. For the preparation of minced fish using pieces, slices and carcasses of raw fish, which previously cleaned of scales, cut. The carcasses of the fish and its other parts are crushed in a spinning top, then sent for mixing with other components.

 Animal by-products (tongue, liver, kidneys, heart, udder, meat trimmings, diaphragm, pork stomach, scar, lungs of the trachea, abomasum) are washed, cleaned, soaked, veined, blanched, chopped in a top, if necessary, and sent for mixing with other components .

 Shredded fried onions are added in an amount of 14 kg, which is 4% of the mixture weight per 1000 registered cans of canned food, spices in an amount of 0.35 kg (0.1%), tomato sauce in an amount of 105 kg (30%), minced meat fish - in an amount of 122.5 kg (35%), as well as minced meat from offal - in an amount of 102.9 kg (29.4%), table salt in an amount of 5.25 kg (1.5%) is thoroughly mixed until uniform distribution of components, packaged in jars, cork, sterilized, cooled, sent for storage and subsequent sale.

 The organoleptic evaluation of the obtained canned fish is shown in the table.

Example 2. Carry out as example 1, except for the percentage ratio of the components, which is:
Raw minced fish - 50
Ground fried onions - 6
Animal offal - 20
Black pepper and allspice, ground - 0.75
Tomato Sauce - 22.25
Salt - 1.0
Organoleptic characteristics of the finished product are presented in the table.

Example 3. It is carried out as example 1, except for the ratio of components, which is, in%:
Raw minced fish - 15
Ground fried onion - 2
Animal offal - 45
Black pepper and allspice, ground - 0.12
Tomato Sauce - 35.88
Salt - 2.0
Indicators of organoleptic evaluation of finished canned food are given in the table.

 Example 4. It is carried out according to the prototype. Quality indicators are shown in the table.

 The data presented indicate that the addition of animal by-products improves the organoleptic characteristics of canned food. The samples compiled in examples 1,3 had a light gray-brown color due to the introduction of lighter offal of animals. Canned food with the composition of examples 2,4 were dark gray-brownish color, because contained a lot of minced fish.

 The smell and taste of the samples in examples 1, 3 were neutral, did not have pronounced shades of smell and taste of the fish, which were noted in the samples of examples 2.4.

 The introduction of canned animal offal in the recipes improves the consistency of the finished product (examples 1,3). A small proportion of by-products or their absence in samples 2.4 determine the dry consistency of canned food.

Claims (1)

Canned minced fish, including raw minced fish, chopped fried onions, tomato sauce, ground black and allspice, table salt, characterized in that they additionally contain meat by-products of categories 1 and 2 with the following ratios of components,%:
Raw minced fish - 15-50
Ground fried onion - 2-6
Offal of animals 1 and 2 categories of pulp - 20-45
Tomato Sauce - 20-40
Black pepper and allspice, ground - 0.75-0.12
Salt - 1-2

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