RU2292144C1 - Method for stockfish production - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: fish is handling on fillet, cut and cured for not more than 12 hours, wherein before curing fish is held in soy sauce for not more than 12 hours.

EFFECT: dietary product with high organoleptic characteristics.

3 ex

Description

The invention relates to the fishing industry, in particular, to the technology for preparing dried fish.

A known method of manufacturing dried fish, including thawing, cutting fillets, washing, salting, washing salted fish in natural brine until the salt crystals and impurities are completely removed, keeping to level salinity, stringing fish on metal rods (ramrod), drying, sorting and packaging . Drying of fish is carried out in a drying chamber at a temperature of 15 to 28 ° C, the duration of drying is from 3 to 10 days (TI N 87, collection of technological instructions for processing fish, VNIRO, v.2, 1994, GOST 1551-93).

The disadvantage of this method is the long and time-consuming technological process, including repeated washing and soaking of fish in case of excessive salinity, which negatively affects the organoleptic characteristics of the finished product.

In addition, the duration of drying the fish 3-10 days leads to a tough consistency of the finished product, and there is also a risk of seed contamination of the product by microorganisms.

The closest technical solution is a method of manufacturing dried packaged fish, which involves cutting fish to boneless parts, slicing, salting with edible salt using preservatives as food additives, drying to partially remove moisture (RF Application N 96117949/13, cl .6 A 23 B 4/03, publ. 11/27/98).

However, the use of preservatives, especially of synthetic origin, does not allow the use of the finished product in diet and preventive nutrition.

The task of the invention is to improve the quality of the finished product, improve its organoleptic characteristics and obtain a dietary and prophylactic product.

The technical result to which the claimed invention is directed is to improve the organoleptic properties of the finished product and give it a dietary purpose.

The technical result is achieved by keeping the fish in soy sauce.

The objective is achieved in that in a method for preparing dried fish, including cutting into fillets, slicing and drying, according to the invention, the fish is kept in soy sauce for no more than 12 hours before being dried, and then dried for no more than 12 hours.

It is known that soy sauce is a seasoning rich in amino acids and proteins, which helps to improve digestion and gives the products a peculiar, pleasant and original flavor.

The aging of fish in soy sauce leads to structural changes in the muscle tissue of fish, as a result, the consistency of fish meat is improved, which increases the quality of the finished product. The fish becomes soft, tender, but dense texture.

Since soy sauce is used as the basis for preparing soy sauce, it contains up to 40% of well-digestible proteins, up to 22% of fats, sugars, vitamins, mineral salts, and phosphorus-rich lecithin, so keeping fish in soy sauce enriches the finished product and thereby enhances its biological and nutritional value.

The use of soy sauce for cooking dried fish allows you to get a product with an unusual specific flavoring bouquet without the use of traditional additives, such as table salt and smoke preparations. Soy sauce, soaking in fish meat, gives it such taste qualities as saltiness without adding salt and aroma of smoked products without the use of smoke preparations, which improves the organoleptic properties of the finished product.

The finished product has a pleasant spicy slightly salted taste and smell of dried fish with a light aroma of smoking.

It is the use of soy sauce for cooking dried fish that allows you to get a diet product, because in the present method, salt is not used, and soy sauce gives the salinity to the fish, which has the unusual property of increasing the apparent salinity of the product. With a minimum real salt content (2-3 times less than the usual salting flavor), the taste of the fish is quite intense, which is especially important for those who are recommended a salt-free diet or a diet with a limited salt content. This applies to people suffering from kidney diseases, edema with hypertension, salt deposition, some heart diseases, etc.

In addition, a sufficient content of elements of mineral salts and amino acids, which are in free form in soy sauce, contributes to better absorption of the finished product.

Drying the fish is carried out for no more than 12 hours, because when dried for more than 12 hours, the fish is overdried and stiff.

Withstand fish in soy sauce for no more than 12 hours, since keeping the fish for more than 12 hours leads to the fact that the finished product is too tart.

Experimental data showed that the finished product obtained by the claimed method contains: 30-32 g of protein, 6.7-7.1 g of fat, 2.5-2.9% salt, 1.0-1.2 g of minerals. In this case, the caloric content of 100 g of the finished product is 157-161 kcal, humidity 30-40%.

The method is as follows.

The fish is cut into fillets, cut into strips and kept in soy sauce for no more than 12 hours under light pressure, after which they are dried in a drying oven for no more than 12 hours until the moisture content in it is 30-40%.

Example 1. Fish is cut into fillets, removing the head, bones and viscera, washed, cut into narrow strips. Sliced strips of fish are placed in a deep bowl, poured with soy sauce, such as Korean, and pressed with a light press so that all the fish is covered with soy sauce. The fish is kept in soy sauce for 12 hours. Next, the fish is placed on a grid and dried in an oven at a temperature of 25 ° C for 8 hours. During drying provide intensive air circulation.

The finished product has a soft, delicate, but dense texture, a pleasant spicy slightly salted taste and the smell of stockfish with a light aroma of smoking.

The finished product contains: protein - 30%, fat - 6.7%, salt - 2.5%, minerals - 1.0%. Calorie content of 100 g of the product - 157 kcal, moisture content 40%.

Example 2. Carried out analogously to example 1, but the fish is kept in soy sauce for 8 hours, and dried for 10 hours in an oven at a temperature of 20 ° C.

The finished product has a delicate but resilient texture, pleasant slightly salted taste and smell of dried fish with the aroma of soy sauce.

The finished product contains: protein - 31%, fat - 6.9%, salt - 2.7%, minerals - 1.1%. The caloric content of 100 g of the product is 159 kcal, the moisture content is 35%.

Example 3. Carried out as in example 1, but the fish is kept in soy sauce for 10 hours and dried for 12 hours in an oven at a temperature of 15 ° C.

The finished product has a dense texture, pleasant taste and smell of stockfish with a light aroma of smoking.

The finished product contains: protein - 32%, fat - 7.1%, salt - 2.9%, minerals - 1.2%. Calorie content of 100 g of the product is 161 kcal, the moisture content is 30%.

Using the claimed method of preparing dried fish allows you to get a product with high technological and organoleptic characteristics, which can be recommended as dietary and preventive nutrition, which allows us to predict its high consumer demand.

Claims (1)

A method of preparing dried fish, including cutting into fillets, slicing and drying, characterized in that the fish is kept in soy sauce for no more than 12 hours before being dried, and then dried for no more than 12 hours.