RU2287961C1 - Method for preparing of dried octopus - Google Patents

Abstract

FIELD: fish-processing industry, in particular, process for producing of dried products from hydrobionts.

SUBSTANCE: cutting and washing octopus; rubbing with salt and ice and blanching without washing; cooling octopus and removing skin from it; cutting the total of resultant material into pieces; salting and directing for drying; thereafter, introducing flavor additives and/or spices.

EFFECT: provision for obtaining of food product with light aerated structure and retained nutrient substances.

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Description

The invention relates to the fish processing industry, in particular to a technology for the production of dried products from aquatic organisms.

A known method of cooking octopus hot smoked, which consists in the preparation, cutting and washing of raw materials, salting, smoking, cooling, cutting into circles. The resulting product is packaged, labeled and sent to the consumer (TI No. 508-98 to TU 15-01 1692-98 "Production of hot smoked squid and octopus", date of introduction 10.12.98).

The main disadvantage of this method is the low yield of the finished product, since according to this technology only octopus tentacles are used, and the head and mantle are not used, although they are also essentially no less valuable raw materials. Another disadvantage is that the finished product is tough.

Also known is the method of preparing octopus products "Delicious Octopus", which consists in preparing and cutting raw materials, washing, blanching, removing skin, shredding, salting, drying and smoking. After smoking, the resulting product is sent for heat treatment by frying under pressure in a frying oven, then packaged in packages, sterilized by boiling in a boiler, packaged and sent for storage (TI No. 020-99 to TU 9266-020-00471515-99 “Delicious octopus” (smoked) ”, introduced on July 1, 1999).

The disadvantage of this method is that the product obtained by the known method has a low consumer value due to the tough consistency.

In addition, there is a low yield of the product due to the fact that octopus skin is not used.

The objective of the invention is to improve the quality of the product, expanding the range of products from octopus.

The problem is solved in that in the known method for preparing dried octopus, including cutting raw materials, washing, blanching, chopping, salting and drying, grind the raw materials with salt and ice before blanching, and after drying, flavorings and / or spices are added.

Octopus is considered a delicious product and can be recommended as a dietary and preventive food to improve health, because it contains a large amount of glycogen - an easily digestible protein and a lot of various vital nutrients. The chemical composition of its tissue resembles that of squid, but octopus proteins contain more essential amino acids that are not synthesized in the body and must be brought in with food. Its tissues also contain a large number of micro and macro elements, such as iron, phosphorus, calcium and aluminum, fluorine and iodine. And, in addition, a large number of vitamins: thiamine and riboflavin.

The proposed method for preparing dried octopus allows you to save all the nutrients in the product and significantly improve the quality of the finished product, as the structure of the octopus and organoleptic characteristics are improved, and its nutritional value is also increased. In addition, the yield of finished products increases due to the fact that in the claimed method, except for tentacles, octopus skin and mantle are used as raw materials, which, as a rule, are not used by manufacturers (are thrown away), although they contain no less valuable nutrients in their composition than octopus meat.

When preparing dried products from aquatic organisms, there is the problem of giving the finished product a fragile airy consistency.

As a rule, the finished product has a rigid, poorly chewed structure.

In addition, during the processing of the octopus, it is thoroughly washed with running water, which is why the octopus loses most of its water-soluble proteins, which reduces the nutritional value of the product.

The technical result of the claimed invention is to obtain a light air structure of the product and the preservation of nutrients in it.

The technical result is achieved in the claimed method by the fact that the chopped octopus is ground with salt and ice, after which, without rinsing, blanched in boiling water.

Although there is a known method for processing octopus, including rubbing the octopus with salt (IV Kizeveter “Fishing and processing of commercial invertebrates of the Far Eastern Seas.” Vladivostok. Primorsky Book Publishing House, 1962, p.207), however, the structure of the raw materials does not improve. There is a simple mixing of raw materials with salt to better remove mucus from the surface, after which the octopus is thoroughly washed with running water, and water-soluble proteins are washed out at the same time.

In the implementation of the inventive method, the salt is mixed with ice and the octopus is thoroughly grinded, as a result, the octopus’s tissues are softened (as after beating meat), which improves the structure of the octopus, after which it is not washed off, but immediately blanched in boiling water, which allows water-soluble preservation proteins and thereby increase the nutritional value of the finished product.

This technique contributes to the preservation of protein in tissues, since during the hard grinding of an octopus with salt, a portion of the octopus protein (surface) denatures, so-called salt burns occur, as a result of which a membrane forms that prevents the leaching of proteins and helps to retain the protein in the raw materials and, therefore increases the nutritional value of the finished product.

Simultaneously, in the process of grinding the octopus with salt and ice, a viscous solution is formed, consisting of the extracted water from the octopus and the salt-soluble part of the protein (actomyosin), resulting in a spongy mass that immediately blanches and this also allows you to save a valuable easily digestible protein in the raw material - glycogen, which in the process of blanching denaturing and, therefore, is not removed from the octopus, which, in turn, also helps to increase the nutritional value of the finished product.

In addition, in the process of grinding the octopus with salt and ice, the structure of the octopus tissues improves. By nature, octopus meat is coarse and tough (another reason that it is rarely used in production), but it is as a result of grinding it with salt and ice that the meat acquires the structure of a dense elastic jelly; and after blanching, the tissues become viscous with a soft elastic airy structure. After moisture removal (drying), the finished product acquires a delicate air structure, chews well. All this improves the quality of the finished product and, therefore, solves one of the tasks.

The introduction of spices and flavors gives the finished product a wonderful piquant taste and attractive appearance, which significantly improves its consumer properties.

As flavoring additives, in particular, salt, sugar, sodium glutamate are taken, and as spices, for example, paprika, red and black pepper, cloves, cloves, bay leaf.

The invention is as follows.

Example 1

To prepare a dried octopus, the octopus is thawed, cut, removing the insides and separating the tentacles from the head, washed. The chopped octopus is carefully ground with salt and ice in a mixer for 1 hour. For 30 kg of chopped octopus, they take predominantly 1 kg of salt and 1 kg of crushed ice. The resulting spongy mass is blanched in boiling water for 10 minutes in a ratio of water to meat of 3: 1. Then the octopus is cooled, the skin is removed, everything is cut into pieces, mainly of equal sizes, salted and sent for drying. Drying is carried out in a drying chamber by blowing with cold air at a temperature of 20 ° C until the moisture content in the product is not more than 30%.

To give the product a more pronounced taste after drying make flavoring additives.

The finished product has a pleasant rich taste, the texture is elastic, delicate, easy to chew.

Example 2

Perform analogously to example 1, but blanching is carried out for 15 minutes in a ratio of water to meat 2: 1, and drying is carried out by blowing with warm air in a drying chamber at a temperature of 45 ° C until the moisture content in the product is not more than 30%. After drying, spices are added to the octopus instead of flavors: red pepper, paprika and cloves.

The resulting product has the appearance of a golden-pink dry air mass, the texture is delicate, it chews easily. Dried octopus in terms of external characteristics and taste indicators resembles the taste of dried trepang (cucumaria) with an islandish tint and aroma of cloves.

Example 3

Carry out analogously to example 1 except that the drying is carried out by blowing with hot air in a drying chamber at a temperature of 70 ° C until the moisture content in the product is not more than 30%, and black pepper, allspice and bay leaf are added as spices.

The resulting product has the appearance of a dry air mass of golden color. The taste is piquant rich, islandy, with a mouth-watering smell. The consistency is elastic, delicate, easy to chew.

Example 4

Perform analogously to example 1, but as a raw material use the skin of an octopus, and drying is carried out to a moisture content in the product of not more than 20%.

The resulting product has the form of a dry air mass. The consistency is elastic, easy to chew. Dried octopus skin resembles the taste of dried sea cucumber (cucumaria) in appearance and taste.

This product can be used as an additional high-protein and high-grade protein product to food by dilution in water or another food-grade solvent.

Claims (1)

A method of preparing a dried octopus, characterized in that the octopus is cut, washed, rubbed with salt and ice and blanched without washing, then the octopus is cooled, the skin is removed from it, everything is chopped into pieces, salted and sent for drying, after which make flavorings and / or spices.