RU2229250C2 - Method for obtaining of semi-finished product from rapana muscular part - Google Patents

Abstract

FIELD: fish industry, in particular, preparing of semi-finished products from hydrobionts, such as fish, mollusks, algae. SUBSTANCE: method involves holding raw material in 2.5-5.0%-phosphate solution Z-236 for 60-65 min at phosphate solution and raw material ratio of 1:2, respectively; providing thermal processing of raw material followed by salting with the help of dry or wet process using mixture including 2.5-9 wt% of edible salt, 1.5-5.0 wt% of ripening intensifier "60 000+K" and 0.1-0.15 wt% of preservative; treating semi-finished product with solution comprising 0.1-0.15 wt% of acidity stabilizer "MO-Ro-pH" and edible salt used in an amount 1.5-2 times less than that used for salting. Thermal processing is carried out for 1.0-1.5 min at temperature of 80-95 C. In case wet process is employed, raw material and solution of mixture are used in equal amounts. When wet process is employed, 0.2-0.4 wt% of complex food additive "frishestar" and 1.5-2.5 wt% of ripening intensifier "brados" are added into mixture. Preservative is sodium benzoate (E-211). Method allows semi-finished product to be prepared which has weight less than weight of initial raw material by no more than 5%. EFFECT: increased efficiency and reduced production costs, soft consistency, spicy taste and increased shelf life of semi-finished product. 5 cl, 4 ex

Description

The invention relates to the fishing industry, namely the production of semi-finished products from hydrobionts (fish, shellfish, algae).

A known method of producing a semi-finished product from a mollusk trumpeter for the further production of preserves, including cutting and salting in a 3% solution of sodium chloride for 10 minutes (see RF patent 2048110, A 23 B 4/00, 1995).

A known method of preparing a trumpeter to obtain various culinary products, including washing, cleaning and processing with an enzymatic preparation (protusobtilin G10X) and 5% sodium chloride solution, the fermentation process is carried out for 20-25 minutes at a temperature of 35-38 ° C (see Rapana, National Academy of Sciences of Ukraine Scientific and Technological Center for the Use of Shelf Natural Resources, Review, Sevastopol, 1995, pp. 17-22).

Known methods include softening the meat of the trumpeter and thereby improving the taste in the finished product.

Rapana, like the trumpeter, belongs to the gastropods, however, to another family, namely purple snails.

A known method of producing a semi-finished product from the muscular part of a rapana, including heat treatment in boiling 3% saline for 40 minutes or for 4 hours in boiling water, or treatment with hot steam at 120 ° C for 60 minutes, boiled meat has a good external appearance and pleasant taste (see Rapana. National Academy of Sciences of Ukraine Scientific and Technological Center for the Use of Natural Resources of the Shelf. Overview. Sevastopol. 1995, p.16-17). This method is the closest to the claimed.

However, with this treatment, the mass of the feedstock is lost, the color, the short shelf life of the product changes, and the spicy taste properties inherent in this type of seafood are lost.

The technical task of the claimed invention is to obtain a semi-finished product with a soft texture, spicy taste, increased shelf life, while the method is economical and allows you to get the mass of the semi-finished product no more than 5%, lower than the initial mass of the raw material, and also allowing the further use of the semi-finished product in the preparation of various products.

The problem is achieved in that the method of obtaining a semi-finished product from the muscle part of the rapana involves heat treatment of raw materials, and before heat treatment, the raw materials are kept in a 2.5-5.0% Z-236 phosphate solution for 60-65 minutes at a solution ratio of of raw materials 1: 2, respectively, and after heat treatment, the salting is carried out using the dry or wet method with a mixture containing table salt 2.5–9%, maturation intensifier “60000 + K” 1.5–5.0% and preservative 0.1–0 , 15%, after salting, the semi-finished product is treated with a solution containing an acid stabilizer MO-Ro-pH 0.1-0.15% and sodium chloride, in an amount of 1.5-2 times less than with salting, while the heat treatment is carried out for 1.0-1.5 minutes at a temperature of 80 -95 ° C.

In addition, when salting, the temperature of the medium is set to 5-7 ° C, when salting with the wet method, the raw materials and solution of the mixture are taken in equal proportions, and when salting with the dry method, an additional frische-star 0.2-0 is added to the mixture, 4%, maturation intensifier “bradyos” 1.5-2.5%.

Sodium benzoate (E-211) is taken as a preservative.

The muscle part of the rapana averages 19% of the total mass of the mollusk, the protein content c averages 15-18.8%, fat 0.2-2.5%, minerals 1-1.6%, moisture 73-77 % 96% of nitrogenous substances are protein nitrogen, alkali-soluble proteins 42.5%, as well as connective tissue proteins - collagen and elastin 27.75. The muscle part of the rapana contains all the essential amino acids in an amount that approximates the amino acid composition of the chicken egg protein, the nutritional value of which is taken as 100% trace elements (manganese, zinc, potassium, calcium, nickel, silver, water, etc.), vitamins of group A, B, D, PP, etc.

Known methods of processing raw materials do not ensure the preservation of these elements, which reduces the biological and energy value in the future in the finished product.

The peculiarity of this technology allows you to maximally preserve the biological, nutritional and energy value of native protein and natural compounds.

Obtaining a semi-finished product with a soft consistency is ensured, first of all, by delicate heat treatment (for 1.0-1.5 minutes at a temperature of 80-95 ° C) and subsequent salting with a mixture containing table salt 2.5-9%, ripening intensifier “ 60,000 + K ”1.5-5.0% and a preservative of 0.1-0.15%. The mixture contains components that, at the stated concentrations in relation to the weight of the raw materials, complement each other and do not exhibit antagonistic properties and, at the same time, affect rapan meat. Tenderization of rapana meat during heating is associated with the denaturation of collagen and its partial swelling occurring at a temperature of 50-70 ° C, the claimed heating range and time do not give such undesirable manifestations in the semi-finished product.

Extractive substances give a piquant taste and aroma to rapane, which disappear in the process of obtaining a semi-finished product by a known method. In the inventive method, there is also a decrease in these substances, in order to restore these properties, the inventive method uses the mixture described above, as well as processing the semi-finished product after salting with a solution containing an acid stabilizer “MO-Ro-pH” 0.1-0.15% and cook salt, in an amount of 1.5-2 times less than with salting. In addition, to enhance the palatability, you can add to the mixture a comprehensive dietary supplement “frische-star” and maturation intensifier “brados”.

The claimed method provides an increase in the shelf life of both the semi-finished product and the finished product in the future by reducing the seeding rate of the semi-finished product in the manufacturing process. The active reaction of the medium of rapana meat is shifted to the alkaline side, the pH of fresh meat is 8.95. The use of a preservative in a mixture, for example sodium benzoate (E-211), and processing the semi-finished product after salting with a solution including, in addition to salt, an acid stabilizer “MO-Ro-pH” (0.1-0.15%), as well as humidity control allows you to maintain the freshness of the convenience food for a long time.

The method is economical and allows you to get the mass of the semi-finished product is not more than 5% lower than the initial mass of the raw material due to aging before heat treatment in a solution of phosphate Z-236 for 60-65 min

The semi-finished product obtained by the claimed method is suitable for the preparation of canned food, preserves with any sauces and fillings, as well as in cooking, for example, the preparation of roasted meat of rapeseed with mushrooms.

The preparations used in the method were developed by GewurzMuhle Nesse (“Gewurz Mühle Nesse” Germany).

The phosphate solution Z-236 is used in the fish processing industry and has the properties of restoring the tissue water content that is natural for fresh fish and seafood. The drug significantly reduces weight loss during heat treatment, as well as drop-by-drop water loss during thawing. It is a transparent, viscous liquid, the declared composition is a combination of alkaliorto and diphosphates.

The acidity stabilizer “MO-Ro-pH” is a clear liquid with a specific odor; it is used to preserve the freshness of fish and delicatessen products. The stabilizer not only reduces the pH of the medium, but also stabilizes this value at the desired level, which increases the shelf life of the product. Regulation of the pH of the medium allows you to suppress the vital activity of unwanted microorganisms and contribute to the development of the required microflora.

The Frische-Star complex food supplement contains sodium acetate, sodium chloride, sugar, citric acid, and sodium ascorbate. It allows you to stabilize the pH value and during long-term storage provides color preservation, inhibits the development of microorganisms, prevents the oxidation of fats and prevents juice separation during storage of the semi-finished product.

Maturation intensifier “Brados” is used as “Mix for salting herring” for the production of cold smoked fish. It is a mixture in the form of a light brown finely crystalline powder with a smell of smoking. The composition includes salt, sugar, flavor enhancer.

Maturation enhancer “60000 + K” (white powder) is used as a mixture for salting herring, contains sugar, flavor enhancer, acidity regulator, salt, preservative, natural flavorings and enzymes.

The method is as follows.

Raw materials (the muscular part of the rapana) are thawed in air. The defrosted feed is kept in a 2.5-5.0% Z-236 phosphate solution for 60-65 minutes at a ratio of the solution and feedstock 1: 2, respectively. Then heat treatment is carried out with water at a temperature of 80-95 ° C for 1.0-1.5 minutes, followed by cooling and grinding into slices of 2-5 cm. After the heat treatment, the ambassador is dried or wet using a mixture containing sodium chloride 2 , 5-9%, maturation intensifier “60,000 + K” 1.5-5.0% and preservative 0.1-0.15%. Ambassador lead for 2-3 days. At the end of the salting, the product is laid out on perforated trays to separate excess liquid. Subsequently, the semi-finished product is treated with a solution containing an MO-Ro-pH acid stabilizer of 0.1-0.15% and sodium chloride in an amount of 1.5-2 times less than with salting. Processing is carried out for 2-3 minutes, followed by the process of separating excess fluid.

When salting set the temperature of the medium 5-7 ° C. When salting by wet method, the raw material and the mixture solution are taken in equal proportions. When salting with the dry method, the mixture is additionally supplemented with a comprehensive frische-star food supplement 0.2-0.4%, maturation intensifier Brados 1.5-2.5%. Sodium benzoate (E-211) is taken as a preservative.

The resulting semi-finished product is sent for further processing, for example for the production of preserves.

Examples of the method.

Example 1. Raw materials in an amount of 300 kg (the muscular part of the rapana) are thawed in air. The defrosted feed is kept in a 2.5% Z-236 phosphate solution for 65 minutes at a ratio of solution and feedstock of 1: 2, respectively. Then heat treatment is carried out with water at a temperature of 80 ° C for 1.5 minutes, followed by cooling and grinding into slices of 2 cm in size. After heat treatment, the salting process is carried out using the dry method with a mixture containing table salt 2.5% ripening intensifier “60000 + K” 1.5% and preservative 0.1%. The ambassador is kept for 2 days at an ambient temperature of 5 ° C. At the end of the salting, the product is laid out on perforated trays to separate excess liquid. Subsequently, the semi-finished product is treated with a solution containing an acidity stabilizer MO-Ro-pH 0.1% and sodium chloride, in an amount of 1.5 times less than with salting. Processing is carried out for 2 minutes, followed by the process of separating excess fluid. Semi-finished product in the amount of 285 kg is sent to the production of canned food.

Example 2. Raw materials in an amount of 280 kg (the muscular part of the rapana) are thawed in air. The defrosted feed is kept in a 3% Z-236 phosphate solution for 63 minutes at a ratio of solution and feedstock of 1: 2, respectively. Then heat treatment is carried out with water at a temperature of 85 ° C for 1.5 min, followed by cooling and grinding into slices of 3 cm in size. After heat treatment, salting is carried out using the wet method with a mixture containing 5% sodium chloride, maturation intensifier “60000 + K” 3 % and preservative 0.15%.

When salting, the temperature of the medium is set at 7 ° C, and the raw material and the mixture solution are taken in equal proportions. The ambassador is kept for 2.5 days. At the end of the salting, the product is laid out on perforated trays to separate excess liquid. Subsequently, the semi-finished product is treated with a solution containing an acid stabilizer “MO-Ro-pH” 0.15% and sodium chloride in an amount of 2 times less than with salting. Processing is carried out for 2 minutes, followed by the process of separating excess fluid.

The semi-finished product in the amount of 272.1 kg is sent to the production of culinary products with the addition of plant components.

Example 3. Raw materials in an amount of 150 kg (the muscular part of the rapana) are thawed in air. The defrosted feed is kept in a 5% Z-236 phosphate solution for 65 minutes at a ratio of solution and feedstock of 1: 2, respectively. Then heat treatment is carried out with water at a temperature of 95 ° C for 1.5 min, followed by cooling and grinding into slices of 3 cm in size. After the heat treatment, salting is carried out by the wet method with a mixture containing sodium chloride 9%, maturation intensifier “60,000 + K” 5 % and preservative 0.15%. When salting, the temperature of the medium is set at 7 ° C, and the raw material and the mixture solution are taken in equal proportions. The ambassador is kept for 2.5 days. At the end of the salting, the product is laid out on perforated trays to separate excess liquid. Subsequently, the semi-finished product is treated with a solution containing an acid stabilizer MO-Ro-pH 0.15% and sodium chloride in an amount of 2 times less than with salting. The treatment is carried out for 3 minutes, followed by the process of separating the excess liquid. The semi-finished product in the amount of 142.5 kg is frozen for storage.

Example 4. Raw materials in an amount of 350 kg (the muscular part of the rapana) in an amount of 10 are thawed in air. The defrosted feed is kept in a 4% Z-236 phosphate solution for 65 minutes at a ratio of solution and feedstock of 1: 2, respectively. Then heat treatment is carried out with water at a temperature of 90 ° C for 1.5 min, followed by cooling and grinding into slices of 2 cm in size.

After the heat treatment, the ambassador is dried by the dry method with a mixture containing table salt of 8% maturation intensifier “60,000 + K” 5% and preservative 0.1%, maturation intensifier “brados” 1.5%. Sodium benzoate (E-211) is taken as a preservative. The ambassador is led within 3 days. At the end of the salting, the product is laid out on perforated trays to separate excess liquid. Subsequently, the semi-finished product is treated with a solution containing an MO-Ro-pH acidity stabilizer of 0.1% and sodium chloride in an amount of 1.5 times less than with salting. Processing is carried out for 2 minutes, followed by the process of separating excess fluid. Semi-finished product in the amount of 336 kg is sent to preserves.

The resulting semi-finished products have a delicate texture, without darkening the meat, with a characteristic taste inherent in this type of product.

Claims (5)

1. The method of obtaining a semi-finished product from the muscular part of the rapeseed, including heat treatment of raw materials, characterized in that prior to heat treatment, the raw materials are kept in a 2.5-5.0% solution of phosphate Z-236 for 60-65 minutes, at a ratio of solution and raw materials 1: 2, respectively, and after heat treatment, the salting is carried out using the dry or wet method with a mixture containing table salt 2.5–9%, maturation intensifier “60000 + K” 1.5–5.0% and preservative 0.1– 0.15%, after salting, the semi-finished product is treated with a solution containing an acid stabilizer "MO-Ro-pH" 0.1-0 , 15% and table salt in an amount of 1.5-2 times less than with salting, while the heat treatment is carried out for 1.0-1.5 minutes at a temperature of 80-95 ° C. 2. The method according to claim 1, characterized in that when Ambassador set the temperature of the medium 5-7 ° C. 3. The method according to claim 1, characterized in that when salting by wet method, the raw material and the mixture solution are taken in equal proportions. 4. The method according to claim 1, characterized in that when salting by the dry method, the mixture is additionally supplemented with a comprehensive frische-star food supplement 0.2-0.4%, maturation intensifier Brados 1.5-2.5% . 5. The method according to claim 1, characterized in that as a preservative take sodium benzoate (E-211).