RU2198569C2 - Method of producing fish cutlets - Google Patents

Abstract

FIELD: food industry; applicable in production of fish products. SUBSTANCE: after chopping on chopper solid receipt components including minced fish, wheat bread, solid fats, fried without fat onion, common salt, semolina, dry milk, egg powder, chick pea flour, table beet, quince and sugar, all components are cut with simultaneous introduction of liquid fats and emulsified in water or in fish broth gas-and-liquid extracts of microorganisms selected from preset group: black pepper, pimento, red hot pepper, nutmeg and clove. Then cutlets are molded from prepared mass and floured with preparation of final product. EFFECT: preparation of product with improved organoleptical properties and with more balanced composition of nourishing substances.

Description

 The invention relates to food technology.

 A known method for the production of fish cakes, involving the grinding of solid recipe components on top, including minced fish or semi-finished products, wheat bread, solid fats, egg powder, fresh onion and sauteed onion, black and allspice, garlic, milk powder and salt, chopping with the simultaneous introduction of liquid components, including liquid fats, eggs and fish stock or water, the formation of cutlets and their breading (Borisochkina L.I., Gudovich A.V., Production of fish food products - M .: Agropromizdat, 1 989, p. 73-77).

 The disadvantage of this method is to obtain the finished product with low organoleptic properties.

 The technical result of the invention is to expand the range of culinary products from fish and improve their organoleptic properties.

This result is achieved by the fact that in the method for the production of fish cutlets, which involves grinding on the top solid recipe components, including minced fish, wheat bread, sauteed onions, table salt, hard fats and egg powder, chopping with the simultaneous introduction of liquid recipe components, including liquid fats and fish broth or water, the formation of cutlets and their breading, according to the invention, in the composition of the solid recipe components also use semolina, milk powder, flour n uta, beetroot, cherry plum and sugar, and gas-liquid extracts of the biomass of microorganisms selected from the group including Mortierella alpina, Mortierella elongata, Mortierella exigua, Mortierella minutissima hyerella, Mortierella minutissima vertierella, Mortierella hypera, Mortierella hypera, Mortierella hyerella , Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella samyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora , Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum and Saprolegnia parasitica, black pepper, allspice, red pepper, nutmeg and cloves, which are previously emulsified in water or used in the following ratio by weight:
Minced fish - 58 - 61
Wheat Bread - 6 - 6.8
Fat (butter or vegetable oil) - 1.1 - 1.3
Passioned onions - 3.7 - 3.9
Fish or water broth - 3.6 - 4.4
Salt - 1.25 - 1.35
Semolina - 8.6 - 9.4
Powdered milk - 1.9 - 2.1
Egg powder - 0.7 - 0.9
Chickpea flour - 9.5 - 10.5
Biomass Extract - 0.07 - 0.09
Black pepper extract - 0.05 - 0.06
Allspice Extract - 0.06 - 0.07
Hot Red Pepper Extract - 0.07 - 0.08
Nutmeg Extract - 0.03 - 0.04
Clove Extract - 0.06 - 0.07
Beetroot - 13.6 - 14.4
Cherry plum - 8.7 - 9.3
Sugar - 0.18 - 0.22
This allows you to get new fish cakes with improved organoleptic properties.

 The method is implemented as follows.

 According to traditional technology, as described in the closest analogue, the solid recipe components in a predetermined ratio are crushed on a top, and then cutted with the simultaneous introduction of liquid recipe components in a predetermined amount. The gas-liquid extracts included in their composition are emulsified in advance in water or fish broth for a more even distribution in the cutlet mass. Then cutlets are formed from the mass and breaded to obtain the desired product.

 The composition of the cutlet mass uses minced fish obtained from traditional types of fish: Pilengas, silver carp, carp, crucian carp.

 Tasting assessment found that the best organoleptic properties in ready-made form are cutlets, the composition of which corresponds to the mass with a lower limit for the content of each component. The upper limit of the content of each component is calculated according to the well-known method for determining the norms of consumption of raw materials for this group of food products.

 Compared to the closest analogue, the meatballs obtained by the proposed method have a more delicate texture, which is probably due to better water-holding ability, a more delicate taste and pleasant aroma.

 Mathematical calculations showed that, compared with the closest analogue, the cutlets obtained by the proposed method have a more balanced composition and a high content of biologically active substances.

 Thus, the proposed method allows to obtain new fish cakes with improved organoleptic properties, a more balanced composition of nutrients, an increased content of biologically active substances.

Claims (1)

Method for the production of fish cakes, including grinding on top of a solid recipe, including minced fish, wheat bread, sauteed onions, table salt, hard fats and egg powder, chopping with the introduction of liquid recipe components, including liquid fats and fish broth or water, the formation of cutlets and their breading, characterized in that the composition of the solid recipe components additionally use semolina, milk powder, chickpea flour, table beets, cherry plum and sugar, and the remaining liquid formulation components additionally use gas-liquid extracts of the biomass of microorganisms selected from the group consisting of Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella Mereierella mélierella verticillata, Mortierella mereierella verticillata, Mortierella mereierella verticillata, Mortierella mereierella verticillata, Mortierella milleferella verticillata, Mortierella milleferella verticillata, lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, and Saprolegnia parasitica, black pepper, allspice, red pepper, nutmeg and cloves, which are previously emulsified in water or the components are used in the following weight ratio:
Minced fish - 58-61
Wheat Bread - 6-6.8
Fat (butter or vegetable oil) - 1.1-1.3
Passed onions - 3.7-3.9
Fish broth or water - 3.6-4.4
Salt - 1.25-1.35
Semolina - 8.6-9.4
Powdered milk - 1.9-2.1
Egg powder - 0.7-0.9
Chickpea flour - 9.5-10.5
Microorganism biomass extract - 0.07-0.09
Black pepper extract - 0.05-0.06
Allspice Extract - 0.06-0.07
Hot red pepper extract - 0.07-0.08
Nutmeg Extract - 0.03-0.04
Clove Extract - 0.06-0.07
Beetroot - 13.6-14.4
Cherry plum - 8.7-9.3
Sugar - 0.18-0.22e