RU2202922C1 - Method of producing preserves in jelling sauce - Google Patents

Abstract

FIELD: fish industry, particularly, methods of preserves production. SUBSTANCE: preliminarily dressed and salted raw material is packed in cans, sauce is introduced in them with the following sealing of cans. Jelling sauce is use as a sauce, which is prepared by homogenization at temperature not lower 60 C of vegetable oil, broth, chitosan solution, smoking agent and flavor additives at the following ratio, mas.%: vegetable oil, up to 45.0; broth, 25.0-32.5; chitosan solution, 3.0-8.0; smoking agent, 0.5-3.0; flavor additives, the balance. Smoking agent is preliminarily cleaned with chitin in amount of 0.5-2.0% or by dry chitosan in amount of 0.5-1.0%. EFFECT: extended assortment of preserves due to giving them treating-and-prophylactic properties caused by chitosan including in composition of sauce and producing positive action on man's organism. 2 cl

Description

 The invention relates to the fishing industry, in particular to methods for the production of preserves.

There is a method of preparing preserves from poorly ripening and non-ripening fish when salted, consisting in cutting, salting and placing the semi-finished product in cans, pouring in oil, flavored smoke product with subsequent sealing and aging of preserves for 1.5-2.5 months in the temperature range from 0 to minus 8 ^o C. a distinctive feature of this process is the pre-dilution with water a smoke preparation at a ratio of 1: 7-1: 21, settling and separation from resinous precipitate, followed by mixing Copt ceiling elements of the preparation of oil for the purpose of flavoring (AS USSR 1230572, cl. A 23 B 4/00, publ. 1986).

 The disadvantage of this method is the need to store preserves at low temperatures, as well as the development of all technological operations mainly to a specific smoking product, in particular to MINH, which is a viscous liquid, which leads to the use of large amounts of water when diluting it. In addition, the use of a smoked preparation in the form of a flavored oil in this method leads to the loss of a significant part of the smoked components, and therefore, the inability to use the entire spectrum of smoked components. In addition, the use of this method in a production environment requires the creation of a specialized site for the aromatization of oil. At the same time, the consumption of the smoking preparation increases and the problem arises of solving environmental problems associated with the use or neutralization of the aqueous residue after aromatization of the oil.

 The closest technical solution to the proposed method is the technology for the preparation of preserves from fish, which consists in cutting, salting and laying the semi-finished product in cans, pouring oil with the addition of the smoking preparation "VNIRO" in the amount of 0.4-0.6% by weight of fish directly in cans with their subsequent sealing. (Technology of fish products. -Sat. Scientific. Tr., M .: VNIRO, 1997, p.66-70).

 The disadvantages of this method include the use of the smoking preparation "VNIRO", which is a preparation of the type of "liquid smoke". And as you know, smoke preparations of the “liquid smoke” type are an aqueous solution of smoke components that contain suspended resinous substances that are the main carriers of carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) and, therefore, their presence negatively affects the quality of the finished product.

 The objective of the invention is to improve the quality of preserves by improving technological and organoleptic indicators and expanding the assortment of preserves by giving them therapeutic properties.

The problem is solved in that in the known method for the production of preserves, including placing pre-cut and salted raw materials in cans, pouring and tightly corking the cans, take the jelly fill obtained by homogenizing the liquid medium, gelling agent and flavorings, where as liquid the environment take vegetable oil and broth, and as a gelling agent use a solution of chitosan and smoke preparation, while the components are taken in the following ratio, wt.%:
Vegetable oil - Up to 45.0
Bouillon - 25.0-32.5
Chitosan solution - 3.0-8.0
Smoke preparation - 0.5-3.0
Flavoring Additives - Else
and homogenization is carried out at a temperature not lower than 60 ^o C.

 To improve the quality of the smoking product, it is purified with chitin in an amount of 0.5-2.0% or dry chitosan in an amount of 0.5-1.0%.

 The use of jelly filling for the production of preserves containing vegetable oil and broth allows you to get a finished product with high nutritional value, as well as a piquant taste, which can vary depending on the broth taken (fish, vegetable, mushroom, etc.).

 The content of vegetable oil in the jelly filling over 45.0% makes it difficult to mix the components and after some time leads to delamination of the homogeneous system, which reduces the quality of preserves.

And also to eliminate the delamination of the jelly filling, homogenization is carried out at a temperature not lower than 60 ^o C, because at a lower temperature, it is impossible to obtain a stable homogeneous system and the jelly filling stratifies over time, which also negatively affects the quality of the finished products.

 The introduction of less than 25.0% into the jelly filling of the broth does not allow to obtain the finished product with sufficient nutrition and rich piquant taste, and more than 32.5% leads to a significant dilution of the jelly filling, which also negatively affects the quality of preserves.

 The use in the inventive method of jelly filling flavored with smoke product allows you to get preserves with higher organoleptic characteristics, because the presence of the smoking product in the fill gives the taste and aroma of smoking to the finished product, which expands the range of ready-made food products, while the smoking product, which is part of the jelly filling, is preliminarily cleaned with dry chitosan or chitin from suspended resinous substances that are the main carriers of carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs), which undoubtedly improves the quality of ready-made preserves.

 Adding less than 0.5% of pre-refined smoking preparation to the jelly filling does not provide smoked taste and aroma to preserves, and introducing it in an amount exceeding 2.6% leads to a deterioration in the taste of the finished product, manifested in the appearance of a smoky smell and bitter taste.

 Purification of the smoking preparation is carried out by adding 0.5-1.0% dry chitosan or chitin in an amount of 0.5-2.0% to it. This is due to the fact that the use of dry chitosan or chitin in an amount of less than 0.5% does not allow the preparation to be cleared of suspended resinous substances, which are the main carriers of carcinogenic compounds such as PAHs; the use of dry chitosan is more than 1.0%, and chitin more than 2.0% is impractical, because a further increase in the amount of these substances does not affect the quality of cleaning the smoking preparation.

 The introduction of a solution of chitosan in the jelly filling used for the production of preserves provides a therapeutic and preventive effect to the finished product, which is due to the fact that chitosan binds and removes heavy metal salts, toxins, carcinogens and radionuclides from the body and since chitosan reduces the risk of hypertension and sclerosis , arthritis, the formation of malignant tumors and other diseases, therefore, the preserves obtained with the addition of chitosan solution to the fill will have a medical-profile matic effect. In addition, the chitosan solution provides a gelling effect to the pouring and thereby allows you to get preserves in jelly, which also expands the range of preserves. In addition, the introduction of a solution of chitosan in the composition of jelly filling favorably affects the shelf life of the finished product, because chitosan solution has bactericidal properties.

 The use of chitosan solution in an amount of less than 3.0% does not provide gelation of the fill, and also does not allow to obtain the finished product with therapeutic and prophylactic properties, and more than 4.7% gives the jelly fill, and therefore the finished product, an astringent taste, which is undesirable on its quality.

 To give preserves, along with the aroma of smoking, certain taste and other organoleptic properties, various flavoring additives are used, in particular salt, sugar, sodium glutamate, dill, curry, carrot, beet.

 The method is as follows.

They take fish, cut, salt, put them in jars, then add the jelly fill there, which is obtained by homogenization at a temperature of at least 60 ^{o of a} liquid medium, a gelling agent and flavoring agents, where vegetable oil and broth are taken as a liquid medium, and as a gelling agent use a solution of chitosan and a smoking preparation, while the smoking preparation is preliminarily purified by adding dry chitosan in an amount of 0.5-1.0% or chitin in an amount of 0.5-2.0%.

 After hermetically sealed cans, they are sent for maturation.

Example 1. Take pre-chopped, salted fish, portioning, put in jars and make jelly fill in them until the jar is filled. Pouring is prepared as follows: 45.0% of vegetable oil is mixed, 25.0% of broth, 3.0% of VNIRO smoking product, 5.0% of chitosan solution, 22.0% of flavorings. The mixture is heated to a temperature of 60 ^{° C.} and homogenized for 3 minutes. Then the banks are hermetically sealed and sent for maturation at 0 ^o C.

 After 20 days of ripening, the preserves acquire a pleasant, well-defined taste and smell of smoked meat, the consistency of the fish becomes juicy, slightly condensed, the pieces have a natural color, the filling is characterized by a dense, uniform jelly-like consistency. The product is edible without additional cooking.

Example 2. Take pre-chopped, salted fish, put in jars and make jelly fill in them until the jars are filled. Pouring is prepared as follows: mix 37.5% of vegetable oil, 32.5% of broth, 2.0% of purified smoking product VNIRO, which is purified by adding 1.0% dry chitosan to it, with further separation of the precipitate formed, 8 , 0% - chitosan solution, 20.0% - flavoring additives. The mixture is heated to a temperature of 60 ^{° C.} and homogenized for 3 minutes. Then the banks are hermetically sealed and sent for maturation at 0 ^o C.

 After 20 days of ripening, the preserves acquire a pleasant taste and smell of smoked meat, the consistency of the fish becomes juicy, slightly condensed, the pieces have a natural color, the filling is characterized by a dense uniform jelly-like consistency. The product is edible without additional cooking.

Example 3. Take pre-cut, salted fish, put in jars and make jelly fill in them until the jars are filled. Pouring is prepared as follows: mix 42.5% of vegetable oil, 30.5% of broth, 1.0% of the purified smoking product VNIRO, which is purified by adding 2.0% dry chitin to it, with further separation of the precipitate formed, 3 , 0% - chitosan solution, 23.0% - flavoring additives. The mixture is heated to a temperature of 60 ^{° C.} and homogenized for 3 minutes. Then the banks are hermetically sealed and sent for maturation at 0 ^o C.

After 20 days of ripening, the preserves acquire a pleasant taste and smell of smoked meat, the consistency of the fish becomes juicy, slightly condensed, the pieces have a natural color, the filling is characterized by a dense uniform jelly-like consistency. The product is edible without additional cooking
Example 4. Take pre-chopped, salted fish, portioned, put in jars and make jelly fill in them until the jar is filled. The filling is prepared as follows: 45.0% of vegetable oil is mixed, 25.0% of broth, 3.0% of VNIRO smoking product, which is purified with 0.5% of dry chitosan, with further separation of the precipitate formed, 5.0% - chitosan solution, 22.0% - flavorings. The mixture is heated to a temperature of 60 ^{° C.} and homogenized for 3 minutes. Then the banks are hermetically sealed and sent for maturation at 0 ^o C.

 After 20 days of ripening, the preserves acquire a pleasant taste and smell of smoked meat, the consistency of the fish becomes juicy, slightly condensed, the pieces have a natural color, the filling is characterized by a dense uniform jelly-like consistency. The product is edible without additional cooking.

Claims (2)

1. A method of producing preserves by placing pre-cut and salted raw materials in cans, pouring them into them and then sealing them tightly, characterized in that they take as a filling a jelly filling obtained by homogenizing vegetable oil, broth, chitosan solution, smoking preparation and flavorings taken in the following ratio, wt.%:
Vegetable oil - Up to 45.0
Bouillon - 25.0-32.5
Chitosan solution - 3.0-8.0
Smoke preparation - 0.5-3.0
Flavoring Additives - Else
while homogenization is carried out at a temperature not lower than 60 ^o C.  2. The method according to claim 1, characterized in that the smoking preparation uses a smoking preparation previously purified with chitin in an amount of 0.5-2.0% or dry chitosan in an amount of 0.5-1.0%.