RU2255611C2 - Formed fish product (versions) - Google Patents

Abstract

FIELD: food-processing industry and public catering, in particular, formed food product based on meat of deep-sea fish, such as Alaska Pollack, and textured soya protein additive.

SUBSTANCE: formed fish product contains fish-protein mass comprising unwashed farce of deep-sea fish of low nutritive value and soya protein products formed as texturizers used in an amount sufficient for providing desired structuring and moisture retaining properties, and water used in an amount providing desired hydration extent of soya protein products, with water contained in basic raw fish material being taken into account. Soya product texturizers are obtained by thermoplastic extrusion method. Beef, humpback or squid feeler farce and other functional and flavor additives characteristic of various kinds of formed fish products, such as fish sausages, fish sticks, cutlets or like products are additionally introduced into formed fish product.

EFFECT: wider range of formed fish products owing to usage of cheaper basic raw materials.

11 cl, 4 tbl

Description

The invention relates to the production of molded food products based on meat of mainly deep-sea fish with soy protein products and can be used in the food industry, as well as in public catering for the preparation of culinary products based on combined chopped fish mass.

Known molded fish culinary products of a wide assortment - meatballs, zrazy, cutlets, sausages and others, prepared on the basis of finely ground fish mass (TRM) made by processing fresh small fish, such as horse mackerel and hake, together with skin and bones. However, TPM, prepared on the basis of horse mackerel, has a low water-holding capacity and a specific odor, and therefore it is recommended to mix fish masses from horse mackerel and hake in a ratio of 1: 1, which allows masking the smell of mackerel pulp. When preparing culinary dishes from this fish mass due to the low water-holding ability, it is necessary to introduce rice, bread or vegetables into it, depending on the type of product being prepared (Lovacheva G., Efimov A., Charnotskaya A. Fine-ground fish mass // Food and Science. - 1989. - No. 1. - P.37).

Known fish sticks based on minced fish of cod species, manufactured industrially at OJSC “Nord-West,” Murmansk (TU 9266-006-05839428-98 “Fish sticks Nord-West”). To improve the structural and mechanical properties of minced meat, potato starch is introduced into the minced meat as a structure-forming component.

Smoked aromatic fish cakes are known, for the preparation of which they prepare a minced meat mixture in a cutter, where 2-3 mm thick frozen fish mincemeat, protein mass from sprats, bread, spices, fish stock and at the final stage smoke preparation are made (Pat. RF №2179395, publ. 02.20.2002).

In the above-described masses, for the preparation of molded fish culinary products, the structure-forming and moisture-retaining components used nutritious products - rice, wheat bread, potato starch, fresh eggs, which affects the cost of molded products.

In the manufacture of fish sausages, in practice, one fish meat or fish meat with the addition of cattle, other animals or poultry is used. In addition to the above, the main components of sausage mass containing nutrients include pork fat, starch, milk powder, eggs. The auxiliary components of sausage mass (sausage meat) include edible salt, spices, spices, chemicals and others.

Known mass for the preparation of boiled fish sausages, containing, wt.%: Minced meat from ocean crucian carp (Zuban) or horse mackerel, or from frozen meat of these fish - 73.5; pork roast (spine) - 12.0; potato starch - 8.5; fresh eggs - 6.0. As auxiliary components, sausage mass includes salt, phosphates, sugar, ground pepper and garlic in a total amount of about 3% by weight of raw materials. The composition of the mass also includes ice water - 20% of the cuttable mass (Production of fish sausages / Rekhina NI, Budina VG and other M: Food industry, 1976, p.64).

To ensure the required structure-forming and water-holding properties of minced meat in the manufacture of sausages, starch, milk powder, fresh eggs were used, which also affects the cost of sausage products.

In recent decades, the use of proteinaceous plant products, in particular soybean products, as multifunctional additives to various food products to provide the necessary structural, mechanical and organoleptic properties has become increasingly widespread. As soy ingredients, soy flour, soy concentrates and soy isolates are used, manufactured by the industry in unextruded and textured form (Vegetable Protein / Per. With fr. V.G. Dolgopolova; Ed. By T.P. Mikulovich. M .: Agropromizdat, 1991, S. 684. Proteines Vegetales; Coordinator of editors of the French edition (1985) B. Godon; Prefase D. Valery-Masson).

Texturates are capable of simultaneously and more effectively than ordinary protein supplements in powder form, to perform several key functions in the combined system, being, in particular, regulators of the consistency, moisture-holding and fat-binding abilities of the food system.

Non-textured soy flour, concentrates and isolates are added to fish raw materials both in dry form and in the form of a protein-fat emulsion or gel. Unlike protein products in the form of a powder, which are introduced into food systems in a limited amount (about 1.5%), when replacing part of minced fish with soy protein products (SBP), they must be appropriately structured, i.e. subjected to texturing. It is noted that textured protein products are pre-hydrated before mixing with minced meat (Vegetable Protein / Transl. From FR. V.G. Dolgopolova; Ed. By T.P. Mikulovich. M.: Agropromizdat, 1991, S.636).

Known molded food product prepared on the basis of fish, preferably lean (US Pat. France No. 2591075, publ. 06/12/1987). To obtain a food product, the fish flesh is cut into relatively large pieces, which are mixed with a protein binder previously prepared from a part of the same fish, then the resulting mixture is placed for molding in a sausage casing or mold. To coagulate proteins, the formed product is heat treated. After cooling, the product can be taken out of the mold, cut into slices and stored in a cold or heated form until consumed. A protein binder is prepared from a portion of the pulp of the same fish, crushed and processed to form an emulsion in its own water. Fats can be added to the emulsion to give the product a more pleasant taste, lactoproteins to strengthen the ligament and an additional binder from vegetable protein - soy protein isolate. In this invention, a protein binder containing soy protein supplement as one of the minor components has a complex composition and is not an independent food product. In addition, the method of preparing the molded fish product itself is also quite complicated.

For the preparation of fish culinary products, in particular cutlets, meatballs, chopsticks, the well-known combined fish product of high culinary readiness is also intended, which is minced fish food based on sea or freshwater fish with a filler, which is used deodorized soy flour, concentrate and soybean texturate protein, with the addition of sodium glutaminate and phosphates (TU 9261-096-00472124-99 “Minced fish with fillers”, VNIRO). The listed soy protein products are used to replace a portion of minced fish with soy proteins in a pre-hydrated state.

Hydration of textured soy protein is carried out by soaking the texture in warm water (1: 3) for 20-30 minutes or in cold water, provided that the hydration time is increased. After swelling, the hydrated textured soy protein is mixed with minced fish and crushed to a homogeneous mass. Minced fish with fillers can be produced chilled and frozen and used to prepare the culinary products listed above.

According to TU 9261-096-00472124-99, a wide range of fish raw materials, including high-grade, and soy protein products (SBP), preferably textured, can be used to obtain minced fish with fillers and, accordingly, molded products based on it. Separate hydration of SBPs and the direct formation of fish mass with fillers (its preparation, mixing or chopping) makes the production of minced fish with soy protein fillers more time-consuming and time-consuming, especially when these operations are performed in separate technological tanks.

The objective of the invention is to expand the range of fish molded products based on minced fish with soy protein products by developing molded products with low cost in a simpler way.

The problem is solved by the proposed molded fish products, sold in two versions - culinary products and sausage products.

Common to molded fish products in both cases is that they are prepared on the basis of uncleaned minced meat from irrigated fish of reduced nutritional value and soy protein products having the form of textures obtained by thermoplastic extrusion, with particle sizes corresponding to the particle size of the minced fish from 0.4 to 1 cm, present in an amount sufficient to provide the required form-forming and moisture-retaining properties, containing water in an amount that provides, taking into account water, s holding the fish in the initial feedstock, the required degree of hydration of the soy protein products, and auxiliary components.

Molded fish products according to the first embodiment, in addition to the listed components, contain minced salmon or squid tentacles and other additives characteristic of various types of fish culinary products, in particular fish sticks, meatballs or meatballs and the like.

Molded fish products according to the second variant, in addition to the listed common components, contain minced salmon or beef and other additives characteristic of various types of fish sausage products.

As the source of fish raw materials, deep-sea fish species are used, which are characterized by increased water cut and reduced nutritional value, such as pollock, ice, macrorus and others.

To prepare the proposed molded products, both frozen minced fish meat and minced meat obtained by grinding frozen or chilled fish can be used - in the form of finely or coarsely ground minced meat obtained on a top with the corresponding dimensions of the lattice openings.

The use of minced fish in the raw form provides not only a reduction in labor costs and elimination of washing costs, but also high adhesive properties of the resulting fish mass by preserving the water-soluble protein contained in the fish feed.

As soy protein products, the mass contains soy flour, or soy concentrate, or soy isolate in the form of textures obtained by thermoplastic extrusion, which gives swollen, expanded SBP with a porous structure. When grinding porous textures, the characteristic features of their structure are lost. Texturates recommended for use in the proposed molded products can be in the form of minced meat, granules with particle sizes from 0.4 to 1 cm.

The use of texturates with a particle size of less than 0.4 cm leads to a continuous homogeneous mass that does not imitate natural bioobjects in appearance. When particles with a size of more than 1 cm are introduced into the minced meat, the fish mass with SBP has an inhomogeneous appearance with large inclusions. Such a mass can fall apart, and culinary products based on it poorly retain their shape.

It has been experimentally confirmed that the optimal particle size of textured SBP introduced into the minced fish is 0.5-0.7 cm. To achieve a structure similar to the structure of fish mince and to provide the necessary structural and mechanical properties of the mass, it is preferable that the particle sizes of the textured SBP correspond to particle size used minced fish.

The quantitative content of SBP in the fish mass, depending on the type of soy product taken, is, wt.%: For textured soy flour 3.8-6.2; for textured soybean concentrate 7.8-8.3; for textured soy isolate 11.8-12.3. The specified amount of SBP in the composition is justified as a result of studies of the functional-technological, rheological and organoleptic properties of the resulting product.

The amount of additional water introduced into the minced fish is determined by calculation, taking into account the water content in the original fish feed and based on the known mass ratios of water and soy protein product to achieve the desired degree of hydration depending on the specific type of SBP.

The molded fish culinary product according to the first embodiment consists of fish sticks, or meatballs, or meatballs based on minced meat from low-water-flooded fish mixed with minced salmon, with the content of the latter in the amount of 25-35 wt.% Or with minced meat from squid tentacles with the content of the latter in the minced mixture in the amount of 18-22 wt.%.

Replacing a portion of uncleaned minced meat from irrigated fish of reduced nutritional value with unwashed minced salmon or squid tentacles can increase the biological value of food products, improve organoleptic properties and expand the range of prepared molded products, and when using, in particular, pollock mincemeat, eliminate its specific smell , since the frozen minced salmon from pink salmon and squid tentacles do not have a pronounced smell. In addition, this allows to increase the coefficient of application for food purposes of fish raw materials of reduced nutritional value.

The mass fraction of minced pink salmon or squid tentacles in the minced mixture was determined taking into account the rheological properties of the mass with SBP and organoleptic characteristics of the finished products.

When the minced mixture contains 25-35 wt.% Minced pink salmon, the finished culinary products have a delicate, juicy texture, pleasant taste and aroma characteristic of salmon.

If the minced mixture contains less than 25 wt.% Minced salmon, the culinary products are not sufficiently “refined”, the taste of pink salmon is not felt.

The content in the minced mixture of more than 35 wt.% Minced pink salmon in accordance with the objective of the invention is not economically feasible.

When the forcemeat mixture contains 18-22 wt.% Forcemeat squid tentacles in the experimental samples, the taste of fish of reduced nutritional value is not manifested, the taste of squid meat is expressed, the consistency of the finished product is soft and juicy.

With a content of less than 18 wt.% Minced meat, squid tentacles in culinary products, the taste of fish of reduced nutritional value prevails.

If the stuffing mixture contains more than 22 wt.% Minced meat squid tentacles, the minced mixture is characterized by excessive stickiness.

As auxiliary components, fish mass for the preparation of fish sticks contains edible salt, sodium glutamate and ground black pepper in an amount of up to 2% in the total composition of the mass.

According to the first embodiment, the molded fish product can also be cutlets or meatballs, during the preparation of which onion is additionally introduced as a flavoring additive in the amount of 2.5% into the minced fish with SBP.

As auxiliary components, minced fish with SBP for cooking fish cakes or meatballs contains table salt and ground black pepper in an amount of up to 2% in the total mass.

Based on the studies, the Ocean fish sticks formulas with additives of pink salmon and Minced meat additions of squid tentacles, which are presented in table 1, as well as the Far East cutlets with pink salmon and Primorye ground beef additives with additives of squid tentacle forcemeat were developed presented in table 2.

Raw raw pollock minced meat (recipes 1, 2, 4) and macrorus (compound 3) in the form of finely or coarsely ground minced meat obtained on a top with the corresponding size of the lattice holes were used as the initial raw material.

Textured soy proteins of both imported and domestic production were used as soy protein products: soy protein isolate (protein content not lower than 90%) with an average particle size of 0.7 cm; Arcon T textured soy protein concentrate from ADM, USA (protein content of about 70%) with an average particle size of 0.8 cm; textures obtained from soy flour (protein content 48%, manufacturer - Extrobin LLC, Vladivostok) of two types: with an average particle size of 0.5 cm (formulation 2) and 1 cm (formulation 3).

The process of making fish sticks is as follows. Blocks of minced meat are defrosted in air at a temperature of 20 ° C to a temperature in the thickness of the block minus 4 ° C and sawed into rectangular pieces, which are then ground. In the case of obtaining minced meat from frozen fillet or frozen fish, blocks with raw materials are sent for air defrosting at a temperature of 20 ° C to a temperature in the thickness of the block of minus 4 ° C. Prepared fish and squid tentacles are ground on a top with a diameter of the lattice holes 5-7 and 8-10 mm, getting finely or coarsely ground minced meat. The temperature of the ground meat should be no more than 0-4 ° C. The resulting minced mixture is added with water, a textured soy protein product in dry form, obtained by thermoplastic extrusion, with the claimed particle size parameters, salt and other components provided by the recipe. Then the mixture is stirred for the time necessary for uniform distribution of the components throughout the mass volume, and maintained until the hydration process of the textured soy protein products is completed. It has been experimentally shown that for the implementation of these processes, 10-12 and 10-20 minutes, respectively, are sufficient.

After the preparation of the fish mass with SBP, the meat bars are cut into rectangular sticks 6-7 cm long; 2-2.5 cm wide; 1.5 cm thick and net weight not more than 40 grams and produce breading.

After breading, the fish sticks are heat treated in hot oil until crusted, then cooled. Further, the preparation of fish sticks is carried out according to the standard scheme, including the operations of freezing, packaging, packaging, etc.

The shelf life of fish sticks cooled at a temperature of about 0 ° C is 36 hours from the date of manufacture, and ice cream at a temperature of -18 ° C is no more than 3 months.

Fish cutlets or meatballs were prepared in a similar way, except that onions prepared in vegetable oil with onion oil were added onion prepared in advance. From the prepared minced system, cutlets or bacon balls weighing 100 grams are formed and breaded in breadcrumbs. Heat treatment until half ready is not required. Further, the preparation of cutlets is carried out according to the standard scheme, including the operations listed above. Storage conditions are the same.

The molded fish product according to the second embodiment, which is a sausage product, is also prepared on the basis of mixed minced meat. To prepare the sausage mass, use unwashed minced meat from watered fish of reduced nutritional value, mixed with unwashed minced meat from pink salmon or beef meat when they are contained in a minced mixture in an amount of 25-35 wt.%. The sausage mass additionally contains pork fat and potato starch in the amount of 12 and 8.5%, respectively, and as auxiliary components - edible salt, sugar, a mixture of peppers and garlic.

Replacing a portion of unwashed minced meat from watered-down fish of reduced nutritional value with unwashed minced meat from pink salmon or beef meat can increase the biological value of sausage products, improve organoleptic properties and expand its assortment. In addition, it also allows to increase the coefficient of application for food purposes of fish raw materials of reduced nutritional value.

The mass fraction of this raw material was determined by the organoleptic characteristics of finished sausages.

When the minced mixture contained 25-35 wt.% Minced pink salmon, the experimental samples were characterized by a delicate and juicy texture, pleasant smell, taste and color characteristic of salmon.

When the minced mixture contains less than 25 wt.% Minced pink salmon in sausages, the taste of fish of reduced nutritional value prevails, the taste of pink salmon is not felt.

The content in the minced mixture of more than 35 wt.% Minced pink salmon in accordance with the objective of the invention is not economically feasible.

When the minced mixture contains 25-35 wt.% Minced meat from beef, the experimental samples are similar in appearance and consistency to meat and the fish does not taste and smell.

When the minced mixture contains less than 25 wt.% Minced meat from beef, the experimental samples have a pronounced taste of fish of reduced nutritional value, the taste of meat is not felt.

When the minced mixture contains more than 35 wt.% Minced meat from beef, the experimental samples have a delicate and juicy texture, meat taste, however, this increases the cost of production, and therefore also impractical.

Based on the research, the recipes of “Sea” fish sausages with the addition of minced salmon and sausage “Primorskaya” with the addition of minced meat from beef meat, which are presented in table 3, are developed. The preparation of the developed sausages is carried out as follows. The preparation of minced meat and the introduction of SBP is carried out in the same way as when receiving fish culinary products. The initial prepared fish and meat raw materials are subjected to grinding on a top with a diameter of the lattice holes 5-7 mm. Prepared pork fat is crushed on a spinning top with a grid diameter of 2-3 mm. After preparing all the components make up the sausage mass. Soy protein product in dry form, water, salt, other components provided by the recipe were introduced into the minced meat, then the mixture was stirred for the time necessary for uniform distribution of the components over the mass volume, and it was kept to complete the hydration process of textured soy protein products. The mixing and holding times, respectively, are 10-12 and 10-20 minutes.

Further, the process is carried out according to the traditional scheme, including the following operations: molding, precipitation, heat treatment, cooling, packaging, etc.

Thus, the present invention allows to expand the range of molded fish products due to the possibility of involving in the processing of irrigated fish of reduced nutritional value by replacing part of such raw materials with squid tentacles or with higher-grade fish and meat. This allows you to reduce the cost of fish products, which at the same time have high organoleptic characteristics - the finished product has a delicate, juicy texture, pleasant taste and aroma.

The chemical composition of the molded products is shown in table 4.

Table 4
The chemical composition of molded products per 100 g Product Name Proteins, g Lipids, g Carbohydrates, g Energy value, kcal Fish sticks Control sample 12.0 7.5 5.55 95.7 Fish sticks "Ocean" 16,0 8.2 5.55 112 Fish sticks "Health" 17.3 8.0 5.55 109 Fish sausage Control sample 10.9 11.7 6.8 182.8 Meat and fish sausage "Seaside" 13.1 12.8 8.1 216 Sausage fish "Sea" 12.7 12.7 8.8 221 Fish cutlets Control sample 11.2 6.8 6.2 75.3 Fish cutlets "Primorye" 15,2 7.3 6.8 86.4

Claims (11)

1. A molded fish product based on uncleaned minced meat from low-nutritional flooded fish and soy protein products having the form of thermoplastic extruded textures with particle sizes corresponding to the size of minced fish particles ranging from 0.4 to 1 cm, present in an amount sufficient to provide the required structure-forming and water-retaining properties, containing water in an amount providing, taking into account the water contained in the source of fish raw materials, the required degree hydration of soy protein products, auxiliary components, additionally minced pink salmon or squid tentacles and other additives characteristic of various types of fish culinary products, in particular fish sticks, meatballs or meatballs and the like. 2. A molded fish product according to claim 1, characterized in that it is made in the form of whetstones fish sticks based on minced meat from flooded fish of reduced nutritional value mixed with minced salmon when the content of the latter in the minced mixture is 25-35 wt. .%. 3. A molded fish product according to claim 1, characterized in that it is made in the form of bars fish sticks based on minced meat from flooded fish of reduced nutritional value mixed with minced squid tentacles with the content of the latter in the amount of 18-22 wt.%. 4. A molded fish product according to claim 2 or 3, characterized in that it contains food table salt, sodium glutamate and ground black pepper as auxiliary components. 5. A molded fish product according to claim 1, characterized in that it consists of meatballs or meatballs made on the basis of minced meat from irrigated fish of reduced nutritional value mixed with minced salmon when the content of the latter in the minced mixture is 25-35 wt. %, and additionally contains onions sauteed. 6. A molded fish product according to claim 1, characterized in that it consists of meatballs or meatballs made on the basis of minced meat from flooded fish of reduced nutritional value mixed with minced meat from squid tentacles with the content of the latter in the amount of 18-22 wt. .%, and additionally contains onions sauteed. 7. A molded fish product according to claim 5 or 6, characterized in that it contains food salt and ground black pepper as auxiliary components. 8. A molded fish product based on uncleaned minced meat from low-nutritional flooded fish and soy protein products having the form of thermoplastic extruded textures with particle sizes corresponding to the size of minced fish particles ranging from 0.4 to 1 cm, present in an amount sufficient to provide the required structure-forming and water-retaining properties, containing water in an amount providing, taking into account the water contained in the source of fish raw materials, the required degree hydration of soy protein products, auxiliary components, additionally minced salmon or beef meat and other additives characteristic of various types of fish sausage products. 9. A molded fish product according to claim 8, characterized in that it is a sausage product made on the basis of minced meat from irrigated fish of reduced nutritional value mixed with minced salmon when the content of the latter in the minced mixture is 25-35 wt.% , and additionally contains pork fat and potato starch. 10. A molded fish product according to claim 8, characterized in that it is a sausage product made on the basis of minced meat from flooded fish of reduced nutritional value mixed with minced meat from beef with the content of 25-35 wt. %, and additionally contains pork fat and potato starch. 11. A molded fish product according to any one of claims 8 to 10, characterized in that it contains food salt, sugar, a mixture of peppers and garlic as auxiliary components.