RU2246237C1 - Method for producing of preserves in jelly media - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of preserves from fish and marine products in jelly media.

SUBSTANCE: method involves placing preliminarily prepared raw material into vessel; introducing jelly media including chitosan solution and flavor additives; providing hermetic capping. Cereal concoction, solution of cellulose-type food additive and alcoholic solution of medicinal plants are additionally introduced into jelly media. Preserves in jelly media of such composition have dietary and prophylactic properties of stimulating character, and produce distinctly expressed toning-up effect and, consequently, increased working effectiveness and resistance of individual to unfavorable influences of environment.

EFFECT: improved quality, increased nutritive value and wider range of preserves.

3 cl, 1 tbl

Description

The invention relates to the food industry and can be used in the manufacture of delicious preserves from aquatic organisms in gelled fillings.

A known method of cooking preserves “Trumpeter in mayonnaise filling”, which consists in removing the shell, cutting and washing the meat, removing excess moisture and cooking the chopped trumpeter in boiling 3% saline for 25-40 minutes. To prepare the pouring, the gelatin is kept in cold water (temperature up to 25 ° С) for swelling for 40 minutes, then added to the previously prepared spicy solution. The mixture is boiled for 1-2 minutes. Then the solution is filtered, cooled to a temperature of 25-30 ° C and, with constant stirring, mayonnaise and acetic acid are added to it.

The disadvantages of this method of producing preserves include the rather laborious and multi-stage technology for making pouring, as well as the use of gelatin in its composition, since food products prepared using gelatin lose their gelling properties at room temperature and have a short shelf life (Collection of technological instructions for the production of fish preserves. - L .: Lenuprizdat, 1989, - part III, IV, V, - p.198-199).

A known method of manufacturing preserves, which consists in the following: fish is cut, salted, put in jars, then oil, spices are added there, a smoking preparation is added, which is preliminarily purified with chitin to reduce the content of resinous compounds that are carcinogenic PAHs, after which chitosan is introduced into it . Banks hermetically sealed and sent for maturation. After 20 days of ripening, the preserves acquire a pleasant, well-defined taste and smell of smoked meats, pouring is characterized by a dense uniform consistency (Pat. RF No. 2170515, class A 23 B 4/023, publ. 20.07.2001. Bull. No. 20).

The disadvantages of this method include the fact that the well-known filling limits the range of manufactured preserves, since the smoking product does not always emphasize the original taste of a particular raw material, for example, seafood. In addition, some consumers prefer odorless smoking preserves.

The closest technical solution to the proposed method is a method of producing preserves in jelly filling, which consists in laying pre-cut and salted raw materials in cans, making pouring and hermetic corking of cans. As a fill, a fill obtained by homogenizing a liquid medium, a gelling agent and flavoring agents is used. Vegetable oil (up to 45%) and broth (25.0-32.5%) are taken as a liquid medium, and a solution of chitosan (3.0-8.0%) and smoke preparation (0.5- 3.0%), previously purified by chitin (RF Patent No. 2202922, class A 23 L 1/325, A 23 B 4/00, publ. 04/27/2003. Bull. No. 12).

The disadvantages of this method include the presence in the finished product of a large amount of vegetable oil, which does not allow the use of well-known preserves for people with impaired lipid and cholesterol metabolism. Currently, according to the concept of healthy nutrition, there is a tendency to reduce the energy value of products by limiting the upper limit of the content of vegetable oil (Ruleva T.N. Influence of vacuum homogenization on the quality of tomato sauces for canned fish // Electrophysical methods of processing food products from agricultural raw materials. Abstracts reports of the 6th All-Union Scientific and Technical Conference, Moscow, 1989, p.329). The use of these preserves does not have a preventive stimulating effect on the human body.

The objective of the invention is to expand the range of preserves by giving them the dietary and prophylactic properties of the stimulating direction.

The problem is solved in that in the known method of preparing preserves from aquatic organisms, including laying prepared raw materials in a container, making a jelly filling containing a solution of chitosan and flavoring additives, and hermetically capping, according to the invention, grain broth is additionally introduced into it before making a jelly filling, 1 , 0-3.0% solution of a cellulose food additive and an alcoholic solution of medicinal plants.

The jelly filling components are taken in the following ratio, wt.%:

grain decoction - 30.0-70.0

dietary supplement solution

cellulose nature 1.0-3.0% - 17.5-60.0

chitosan solution - 3.0 - 8.0

alcohol solution of medicinal plants - 0.01-0.5

flavoring additives - the rest

As a grain decoction, in particular, decoctions of oats, barley or wheat are introduced.

As a dietary supplement of a cellulose nature, a solution of carboxymethyl cellulose, hydropropyl cellulose, methyl cellulose, etc. is used.

Grain broth is obtained by boiling grain at a grain to water ratio of 1: 3-10. The resulting broth has a pleasant organoleptic characteristics. The color of the broth from pale golden to yellow. The aroma is pleasant, bread, of varying intensity, depending on the ratio of grain to water taken. Water-soluble extractive substances, vitamins, and hydrocarbon substances pass into the grain broth.

Grain broth when cooled to room temperature forms a weak gel-like structure due to the transition of peptosans to the broth.

The ratio of grain to water 1: 3-10 is enough for the necessary gelling effect of the decoction and the release of biologically active substances from the grain into the decoction, which provide the finished product with the necessary preventive effect.

The use of grain decoction as part of jelly filling allows not only to expand the assortment of preserves, but also to obtain a product with anti-inflammatory effect, as well as properties that regulate the activity of the gastrointestinal tract. In addition, the use of cereal decoction allows you to abandon the use of vegetable oil in the technology of manufacturing preserves in jelly filling, which makes it possible to recommend them for use to people with lipid and cholesterol metabolism disorders.

The introduction into the composition of the jelly filling of a solution of a cellulose dietary supplement as dietary fiber allows you to expand the range of preventive and balanced foods. Cellulose-based food additives are harmless, do not undergo degradation in the gastrointestinal tract and are excreted unchanged. In addition, a solution of a cellulose-based food additive enhances the gelling properties of chitosan, making it possible to obtain high-quality jelly filling with good organoleptic characteristics, and, as a result, leads to obtaining finished products of good quality.

It was experimentally established that in order to achieve the claimed technical result, it is advisable to use an aqueous 1.0-3.0% solution of a cellulose dietary supplement. The most optimal is a 2.0% concentration of a solution of a cellulose dietary supplement, because it is with this concentration that the jelly consistency that is most acceptable in terms of organoleptic characteristics is obtained, which provides the product with good taste and attractive appearance. The use of a solution of a dietary supplement of cellulose nature with a concentration of less than 1.0% does not provide stable jelly, the structure is rather weak, and the use of a solution of a dietary supplement of cellulose nature with a concentration of more than 3.0% gives the jelly a dense and heterogeneous consistency, which reduces the organoleptic perception of the product. The use of aqueous solutions of a cellulose dietary supplement of 1.0-3.0% concentration allows you to adjust the consistency of jelly from weak (tender) to dense, i.e. provides the ability to obtain preserves of the required quality.

The total amount of a solution of a cellulose dietary supplement also affects the achievement of the claimed technical effect, since the application of less than 17.5% does not provide the desired gelling effect and is insufficient for the normal functioning of the gastrointestinal tract. The introduction of a solution of a cellulose dietary supplement in an amount of more than 60.0% is impractical because it does not affect the quality of the gel formed, and the presence of excessive ballast in the finished product is undesirable.

As an alcoholic solution of medicinal plants, take an alcohol tincture, for example, lemongrass, ginseng, eleutherococcus, aralia, etc.

The addition of an alcoholic solution of medicinal plants to the preserves allows not only to obtain a product in a jelly filling that has prophylactic properties, but depending on their nature, enrich preserves with flavoring, bactericidal substances, and if lemongrass tincture is used, give the finished product an attractive, slightly reddish tint.

- Alcoholic solutions of medicinal plants, which are part of preserves, enrich them with a whole complex of vital components for the body, such as essential and fatty oils, sugar, starch, organic acids, tannins and coloring substances, trace elements, biologically active substances (BAS), water - and fat-soluble vitamins, enzymes, nitrogen and pectin agents, glycosides, etc. All this allows you to get preserves of the prophylactic direction with a pronounced tonic effect and, as a result, increase the workability obnost and the body's resistance to adverse environmental effects. In addition, each of the introduced substances is involved in the formation of organoleptic characteristics of the finished product. For example, the organic acids contained in lemongrass (malic, citric, tartaric) are carriers of the aroma and taste of preserves, and also exhibit a bactericidal effect.

Alcoholic solution of medicinal plants contribute in the amount of 0.01-0.5 wt.%. It was found that the consumption of jelly food products containing less than 0.01 wt.% Alcohol solution of medicinal plants does not contribute to achieving the desired effect of maintaining high vitality, and exceeding 0.5 wt.% Leads to an undesirable result, for example, in humans suffering from hypertension, this can provoke an increase in blood pressure, in addition, the jelly filling has an unpleasant aftertaste.

Preserves from hydrobionts in a jelly filling due to the low energy value due to the absence of lipids, the presence of dietary fiber (liquid chitosan, a solution of a cellulose dietary supplement) and grain decoction, as well as an alcoholic solution of medicinal plants containing biologically active substances, have preventive and dietary properties. In addition, the inventive method can significantly expand the range of preserves.

The method is as follows.

Example 1

Herring previously salted with dry salting (to a salt content of 4% in the finished product) is cut into fillets, skinned and cut into transverse slices 2-5 mm thick, placed in a jar, filling it with 80-85% of the net mass, and gelling is added (according to formulation) in an amount of 15-20% of the net weight.

Cooking fill.

A solution of the grain decoction is preliminarily prepared, for which grain and water are taken in a ratio of 1: 3-10, respectively, and boiled for 30-40 minutes until thickening. The broth is drained and cooled to a temperature of 40-50 ° C.

For this example, an oat broth is prepared, for which they take oats (50 g) and water (150 g) in a ratio of 1: 3 and cook for 40 minutes until thickened. Oat broth is cooled to a temperature of 40 ° C.

17.5 g of a 1.0% solution of carboxymethyl cellulose are taken and mixed with 8 g of a 2% solution of chitosan in 1 acetic acid. 70 g of oat broth, 0.5 g of a 40% ginseng alcohol solution, 3 g of salt, 1 g of sugar are added to the resulting mixture and everything is homogenized to a homogeneous consistency.

Ready filling is added to previously prepared cans with herring, hermetically sealed, labeled and sent for ripening at a temperature of 0 ° C for 15-20 days.

During this time, the product acquires a well-defined taste and aroma, the consistency of the fish becomes tender, juicy, slightly condensed, the pieces of fish have a natural color. The damp taste is not felt. The consistency of the filling is jelly-like, dense, with a pleasant bread aroma, slightly yellowish in color. The taste of preserves is harmonious. The product is edible without further processing.

In the manufacture of preserves use jelly fillings formulations presented in the table.

Example 2

The method is carried out analogously to example 1, characterized in that instead of herring, they take a pre-prepared trumpeter (peeled and boiled until cooked and cut into pieces 1 cm wide) and pour the fill prepared according to recipe No. 2, presented in the table. Barley broth is prepared with a ratio of barley and water 1:10.

The finished product has a pleasant taste, the consistency of meat is juicy, natural color, pouring is characterized by a dense uniform consistency. The product is edible without additional cooking.

Example 3

The method is carried out analogously to example 1, characterized in that instead of herring, they take pre-prepared cucumaria (peeled, blanched and cut into strips 1 cm wide) and make a fill prepared according to recipe No. 3 shown in the table. Wheat broth is prepared at a ratio of wheat to water 1: 5.

The finished product has a pleasant taste characteristic of products from cucumaria, the meat texture is elastic, natural color, pouring is characterized by a dense uniform consistency. The product is edible without additional cooking.

Example 4

The method is carried out analogously to example 1, characterized in that instead of herring, they take a pre-prepared rasp perch (salted, skinned and cut into pieces 2 cm wide) and make a fill prepared according to recipe No. 4, presented in the table. Oat broth is prepared with a ratio of oats and water 1: 8.

The finished product acquires a well-defined taste and aroma characteristic of preserves from rasp, the pieces of fish have a delicate, juicy, slightly condensed texture, natural color. There is no smack of damp. The consistency of the fill is dense, uniform. The product is edible without additional cooking.

Claims (3)

1. A method of preparing preserves from hydrobionts, including laying prepared raw materials in a container, making a jelly fill containing chitosan solution and flavoring additives, and hermetic capping, characterized in that before making the jelly fill, a grain broth is added to it, 1,0- A 3.0% solution of a cellulose dietary supplement and an alcoholic solution of medicinal plants. 2. The method according to claim 1, characterized in that the components are taken in the following ratio, wt.%: Grain broth 30.0-70.0 Food Additive Solution cellulose nature 1.0-3.0% 17.5-60.0 Chitosan solution 3.0-8.0 Alcoholic solution of medicinal plants 0.01-0.5 Flavoring additives Else 3. The method according to claim 2, characterized in that the grain broth is obtained by boiling the grain in water at a ratio of 1: 3-10.