RU2310346C2 - Method for production of fish product for school child nutrition - Google Patents

Abstract

FIELD: fish processing industry, catering.

SUBSTANCE: claimed method includes preparation, blending of fish raw materials and other componens in specific ratio, fine grinding of obtained mixture. mince production, shaping of semi-finished products, breading, freezing, packing, labeling, transportation and storage. As one of components shape-forming additive is used.

EFFECT: food product with functional properties and high nutrient and biological value.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the fishing industry and catering, in particular to the production of molded products of minced fish for school meals.

The problem of providing rational nutrition for school-age children is relevant for many regions of the Russian Federation (Order of the Ministry of Health and the Ministry of Education of Russia dated May 31, 2002 No. 176/2017 “On Measures to Improve Children's Health Protection in the Russian Federation”).

In school meals, it is advisable to use specialized foods and semi-finished products of a high degree of readiness for the production of culinary products in school catering units. In this capacity, the use of frozen fish products on the basis of minced meat is promising. Stuffed products have the ability to "sparing" impact on the digestive system of the child, relatively inexpensive in comparison with other types of fish products, its production makes it possible to expand the range at the same time as creating food products with desired properties.

Known methods for producing cabbage rolls, meatballs, fish sticks, stuffed peppers for feeding children of high school age [Krinitskaya N.V. Development of technology for fish products for the nutrition of children of high school age. Abstract. dis. for a job. student Art. Cand. tech. sciences. - Krasnodar, 2002 - 24 p.]. However, the range of fish and fish products in the form of quick-frozen semi-finished products for school meals is not enough today.

The closest analogue was selected the method of production of fish-growing semi-finished products, including the preparation of fish raw materials and components, grinding, mixing fish raw materials and components, fine grinding of the mixture, preparation of minced meat, molding of semi-finished products, freezing, packaging, labeling, transportation, storage [Shamanova TS , Palagina I.A., Kasyanov G.I. Technology of fish-growing minced semi-finished products. - Krasnodar: KrasnNIIRKh, 2003. S.99-105].

The problem solved by the invention is to develop a technology for the production of a new fish product and expand the range of specialized products for school meals in the form of semi-finished products of high degree of readiness, with high nutritional and biological value, in accordance with the needs of the body of students with high organoleptic characteristics, including original appearance, attractive to children, a long shelf life and a simple cooking process in conditions of kolny digests, and also possessing properties of functional food products.

The technical result of the invention will be the development of a technology for the production of fish product for school meals of a new type due to the fact that in the method of producing a fish product for school meals, including the preparation of fish raw materials and components, grinding, mixing fish raw materials and components, preparing minced meat, molding semi-finished products, freezing , packaging, labeling, transportation, storage, new is that after forming the semi-finished product, it is breaded, and as an additional component about use structure-forming additive in the following ratio, wt%:

carp fillet and / or silver carp fillet 40.0-45.0 pork fat 5.0-8.0 carrot 8.0-12.0 onion 8.0-12.0 Jerusalem artichoke 5.0-8.0 cereals 4.2-6.1 iodized edible salt 0.8-0.9 structure-forming additive 1.0-5.0 water rest,

moreover, as a structure-forming additive, a mixture of bran and apple pectin in a ratio of 3-1 is used, and the bran is pre-crushed to a particle size of not more than 0.05 mm, hydrated with a hydromodule 1: (3-5) and a temperature of (90 ± 10) ° С , cooled to a temperature of (25 ± 10) ° С, combined with pectin and mixed thoroughly.

The method is implemented as follows.

Use carp fillet without skin and bones or with skin without bones or silver carp fillet with skin without bones chilled or frozen. Thawing of fish is carried out in air at a temperature of (18 ± 3) ° С. Thawed fillet is ground on a spinning top with a hole diameter of 3-4 mm.

Pork bacon is peeled and ground on a spinning top with a hole diameter of 3-4 mm.

Component preparation includes the preparation of vegetable raw materials and the preparation of a structure-forming additive.

The onions are inspected, peeled, washed in a shower with cold water and diced with an edge of about 1 cm. Carrots and Jerusalem artichokes are inspected, primary washed, peeled on machines with different grater surfaces, manually cleaned, while the remnants of the skin and tops with a portion of the root are removed in carrots (along the green line), a thin part of the rhizome and damaged areas with simultaneous inspection. The peeled carrots and Jerusalem artichoke are subjected to secondary washing and chopped on a vegetable cutting machine. Then diced onions are sautéed in vegetable oil until half-cooked (the duration of sautéing is established on the basis of experimental roasting of each type of raw material, taking into account the specific factors of production and equipment of the enterprise). Sauté carrots and Jerusalem artichoke. After draining the oil from the surface of the vegetables, they are crushed on a spinning top and sent for mixing.

To prepare a structure-forming additive, the bran is sieved, crushed to a particle size of not more than 0.05 mm, hydrated with a hydraulic module 1: (3-5) and a temperature of (90 ± 10) ° C, cooled to a temperature of (25 ± 10) ° C, combined with sifted pectin and mix thoroughly. Three parts of dry bran take one part of pectin.

Approximately one third of oatmeal is used to make minced meat, and the rest is crushed in dry form and is used as a mixture for breading semi-finished products.

The crushed fish raw materials and pork fat, vegetable components, a portion of oatmeal, a structure-forming additive and salt are mixed and the whole mixture is ground again. Forcemeat is prepared using a cutter, and semi-finished products are shaped in the form of round-shaped meatballs with a mass of not more than 30 g and a thickness of not more than 2 cm, obtaining the so-called medallion.

After molding, the semi-finished products are breaded in crushed oatmeal and sent to the freezer or freezer, where they are frozen at an air temperature of no higher than minus 20 ° C with a natural air mobility of 0.1-0.2 m / s, the duration of freezing is at least 3 hours up to the temperature inside the semi-finished product not higher than minus 10 ° С. Freezing in freezers is carried out at a temperature of minus 30-35 ° C for 1.5 hours until the temperature inside the semi-finished product is not higher than minus 10 ° C.

Then the semi-finished products are packed in 5, 10 pieces. into bags of combined and polymeric materials approved by the Russian public health authorities for contact with food. Bags with frozen semi-finished products are placed in boxes made of corrugated cardboard or in plastic multi-turn boxes for food products. On the labels indicate: recommendations for use; nutritional and energy value; expiration date (indicating the date, month, year); the inscription "Recommended for school meals." The resulting molded meat product is transported and stored.

The method of production of fish product for school meals is confirmed by examples of specific performance.

Example 1. The method is implemented according to the above technology, but the components are taken in the following ratio, wt.%:

carp fillet 40,0 pork fat 5,0 carrot 8.0 onion 8.0 Jerusalem artichoke 5,0 cereals 4.2 iodized edible salt 0.8 structure-forming additive 5,0 water rest

Example 2 (optimal). The method is implemented according to the above technology, but the components are taken in the following ratio, wt.%:

carp fillet 20,0 silver carp fillet 23.0 pork fat 6.0 carrot 10.0 onion 10.0 Jerusalem artichoke 7.0 cereals 5,0 iodized edible salt 0.8 structure-forming additive 3.0 water rest

Example 3. The method is implemented according to the above technology, but the components are taken in the following ratio, wt.%:

silver carp fillet 45.0 pork fat 8.0 carrot 12.0 onion 12.0 Jerusalem artichoke 8.0 cereals 6.1 iodized edible salt 0.9 structure-forming additive 1,0 water rest

Table 1 shows the results of a study of the nutritional value of the target product obtained by the proposed method.

Table 1 The nutritional value of the target product obtained by the proposed method Name of indicator The product according to the proposed method (optimal) The product according to a known method content average% of the daily needs of students Protein,% (N * 6.25) 8.4 10.0 9.3 Fats, g 5.5 6.4 5.2 phospholipids, g 0.3 - - Carbohydrates, g 10,2 3.0 16.8 polysaccharides 4,50 - - pectin 1,08 51.0 0.4 Minerals, mg / 100 g magnesium 21.8 8.5 Dan. absent phosphorus 110.7 10.0 iron, mcg 632.0 47.0 iodine, mcg 5.3 10.0 manganese, mcg 246.2 80.0 fluorine, mcg 19.9 60.0 Vitamins mg / 100 g vitamin b ₆ 0.10 7.6 Dan. absent riboflavin 0,07 6.0 thiamine 0.08 5,0 vitamin B ₁₂ , mcg 0.62 21.6

The value of fish for feeding schoolchildren as a food product is primarily due to the presence of a complete protein in its composition, the content of which in the muscle tissue of carp and silver carp is about 15-20%, and the digestibility of fish proteins is higher than the digestibility of meat proteins. The fat content in these types of fish is 5-17%, and it is rich in polyunsaturated fatty acids, which are an indispensable nutritional factor.

Empirically confirmed the increase in the digestibility of the target product. So, when cultivating the test microorganism Tetrachymena Pyriformis for 36 hours at a temperature of 28 ° C, the accumulation of biomass on the product obtained by the proposed method, compared with the closest analogue, was 5% more.

One of the advantages of the proposed method is that one or two types of fish are used as fish raw materials, while in the closest analogue, minced meat is multi-component (of four or more types of fish), which causes certain difficulties in the technological process and is economically disadvantageous in production of food for school meals.

The operation of breading the semi-finished product in chopped oatmeal provides an improvement in the quality characteristics of the product after bringing it to readiness, since the breading layer contributes to the preservation of the properties of the frozen product.

The target product according to the proposed method has high organoleptic characteristics, their characteristics are given in table.2.

table 2 Organoleptic characteristics of the target product obtained by the proposed method Name of indicator Characteristic indicator Appearance The form is round, the surface is evenly breaded, without cracks and broken edges Sectional view The mass in the section is homogeneous, well mixed, without visible pieces of fish and plant materials. The color is grayish pink, a yellowish tint is allowed due to the use of carrots. Taste, smell and color For raw semi-finished products inherent to benign raw materials. Finished products should have a pleasant taste and smell characteristic of a fish product with the addition of cereals (due to bran and oatmeal) Consistency Medium, juicy, non-crumbling Foreign matter Not allowed

It is known that at present in the diet of schoolchildren there is a deficiency of both high-grade protein and polyunsaturated fatty acids. Along with this, a deficiency of dietary fiber is also observed in their diet, bran being a rich source of it. The use of a structure-forming additive and oat flakes in the technological process of producing a fish product increases its nutritional value and improves the structural and mechanical properties of the target product (a reduction in the ultimate shear stress of 20 Pa is achieved in comparison with the known method).

Pectin, bran, Jerusalem artichoke provide the target product with functional properties.

The functional properties of pectin are its ability to remove various toxins from the human body without side effects and positively affect the composition of the intestinal microflora.

Jerusalem artichoke has functional properties and a powerful preventive effect due to its biochemical composition. One of its important features is the balance in micro- and macroelement composition, since iron contains up to 12 mg /%, silicon up to 8 mg /%, zinc up to 500 mg /%, magnesium up to 30 mg /%, potassium up to 200 mg /% , manganese up to 45 mg /%, phosphorus up to 500 mg /%, calcium up to 40 mg /%. The vitamin composition of Jerusalem artichoke tubers, mg% by weight of dry matter: C 98.1-108.1; In ₁ to 1.2; B ₂ 4.0-7.9; B ₃ 2.4-8.8; In ₅ 0.2-0.9; B ₆ 0.12-0.22; B ₇ 10.0-24.0. Among other vegetables, Jerusalem artichoke stands out due to the high content of inulin tubers - up to 35%. Once in the gastrointestinal tract, inulin is split by hydrochloric acid and enzymes into individual fructose molecules and short fructose chains. The remaining unsplit part of inulin is excreted by binding a large number of substances harmful to the body (heavy metals, radionuclides, cholesterol crystals, fatty acids, etc.). In addition, inulin stimulates the contractility of the intestinal wall, which leads to an increase in the body's cleansing of toxins, indigestible food, and harmful substances. Fructooligosaccharides are utilized by most strains of bifidobacteria, as well as some cultures of lactobacilli. The introduction of Jerusalem artichoke in the diet of children with functional gastric pathology normalizes not only the motor-evacuation function of the gastrointestinal tract, but also ensures the normal functioning of antioxidant and immune systems.

In order to confirm the functional properties of the target product, its binding ability with respect to lead ions was studied. An increase of this indicator by 80% was established for the product obtained according to the proposed method, in comparison with the closest analogue.

Thus, the proposed production method allows you to get a fish product for school meals of a new type in the form of a frozen semi-finished product. The technological process of bringing the fish product to readiness in the conditions of school catering units is reduced only to its heat treatment and its sale to schoolchildren. The finished product has high nutritional and biological value, has functional properties.

Claims (2)

1. A method of producing a fish product for school meals, including preparing fish raw materials and components, grinding fish raw materials and components, mixing fish raw materials and components, fine grinding the resulting mixture, preparing minced meat, forming a semi-finished product, freezing, packaging, labeling, transportation, storage, characterized in that after molding the semi-finished product, it is breaded and, as one of the components, a structure-forming additive is additionally used in the following ratio, m ac%: carp fillet and / or silver carp fillet 40.0-45.0 pork fat 5.0-8.0 carrot 8.0-12.0 onion 8.0-12.0 Jerusalem artichoke 5.0-8.0 cereals 4.2-6.1 iodized edible salt 0.8-0.9 structure-forming additive 1.0-5.0 water rest 2. A method of manufacturing a fish product for school meals according to claim 1, characterized in that as a structure-forming additive, a mixture of bran and apple pectin in a ratio of 3: 1 is used, and the bran is pre-crushed to a particle size of not more than 0.05 mm, hydrated with hydromodule 1: (3-5) and a temperature of (90 ± 10) ° С, cooled to a temperature of (25 ± 10) ° С.