RU2320220C1 - Method for producing of delicacy preserves from non-dressed fish - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing raw material; mixing with salting mixture; charging into container; introducing media; pressurizing and providing ripening. Media used is saline solution of milk whey with added dried chitin or chitosan. Saline solution of milk whey may contain smoke-flavor preparation in an amount of 0.01-1.0% by weight of raw material.

EFFECT: provision for producing of preserves having compressed structure, succulent, soft consistency, and increased nutrient value.

2 cl, 5 ex

Description

The invention relates to the fishing industry, namely the production of preserves.

A known method of manufacturing salted herring, sprats, hamsa and sprats (barrel), including washing and sorting fish, ambassador. Then the fish, mixed with salt, is poured into barrels and left for salting out and sedimentation for 10-12 hours. After salting out and precipitation, the natural brine is drained, the barrels are corked and poured through brine holes with brine or saline of the appropriate density and stored in a refrigerated warehouse (Technological Instructions for Making Salty Herring, Sprats, Hamsa and Tulka at Coastal Enterprises. // VNIRO Collection of technological instructions for processing fish, edited by A.N. Belogurov and M.S. Vasilyeva - M .: Kolos, 1994, v.2).

The disadvantage of this method is that the finished product has a hard taste due to the high salt content in it.

A known method of producing preserves from chopped fish, including putting fish in containers, adding saline, and / or salt, or a mixture of salts, fillings or vegetable oil, preservative additives, as well as dry vegetables, or fruits, or dry spicy-vegetable ( fruit) mixtures with a mass fraction of moisture of 5-50% in an amount of 0.2-3% by weight of fish. After that, the container with fish is hermetically sealed and sent for storage at a temperature of 0 - minus 5 ° C (patent RU No. 21119660, publ. 10.10.1998).

The disadvantage is that the product is obtained with uneven salting according to the thickness of the fish piece as a result of the fact that dry vegetables that are put into banks actively absorb the filling, as a result of which some pieces of fish remain dry, which ultimately leads to uneven ripening of preserves.

Other cooking techniques are also known, but they relate to cut fish.

Closest to the claimed invention is a method of preparing preserves, which consists in the fact that the prepared raw materials are mixed with a salted mixture and packaged in cans, then saline is added, pressed, rolled up cans and sent for ripening (Technological instruction No. 226-84 to OST 15- 220-79 for the preparation of preserves of the special ambassador of Iwashi herring.).

The disadvantage of this method is the short shelf life of preserves, as Iwashi herring is a fast-ripening fish and during long-term storage, the fish matures, becomes flabby, and the abdomen ruptures, which sharply reduces the quality of preserves.

The objective of the invention is to improve the quality of preserves by improving technological and organoleptic indicators, as well as by reducing toxic substances in the finished product.

The problem is solved in that in the known method of preparing preserves, including preparing raw materials, mixing fish with a salted mixture, packing in containers, making salt pouring, hermetic capping and ripening, as a salt filling take a whey saline solution with the addition of dry chitin or chitosan.

In this case, whey saline may additionally contain a smoking preparation in an amount of 0.01-1.0% by weight of the raw material.

The technical result of the claimed technical solution is to improve the consistency and organoleptic characteristics of ready-made preserves, as well as to increase their nutritional value.

The technical result is achieved by introducing as a salt filling a saline solution of whey with the addition of dry chitin or chitosan.

The use of whey saline solution for the production of preserves with the presence of dry chitin or chitosan in it makes it possible to obtain an environmentally friendly product of a dense structure with a delicate juicy texture and give the finished product a spicy taste.

Obviously, due to the presence in milk whey, in particular, of lactic acid having a bacteriostatic effect, the storage stability of the product is increased, the fillet does not crawl and has a dense, yet juicy, tender texture.

Serum lactose, participating in the breakdown of fish proteins, has a positive effect on the formation of the taste and smell of preserves and levels the salinity of the product.

In addition, the presence of whey enriches preserves with valuable nutrients such as protein nitrogenous substances, mineral salts, lipids, carbohydrates, vitamins, organic acids and trace elements. Serum contains a significant amount of protein, almost 90% represented by biologically valuable whey proteins. These proteins are close to blood proteins, they are carriers of immunoglobulins that perform protective functions of the body, and serve as additional sources of essential amino acids that play a special role in biological processes in the body. Substances dissolved in serum are easily absorbed by the body. The fat contained in whey is highly dispersed (76% of fat globules with a diameter of less than 2 microns), which also determines its rapid and complete absorption by the body.

Whey is a product with a natural set of vital mineral compounds, its mineral salts and trace elements contribute to quenching thirst and maintaining the water-salt balance of the human body. In its composition, whey approaches mineral waters, but significantly exceeds their nutritional value.

Thus, the presence of saline whey in preserves allows you to get a product with a dense structure, delicate juicy texture and high nutritional value, and since preserves are not subjected to heat treatment, all biologically valuable nutrients in their native state go into the finished product and increase its nutritional value , which no doubt improves the consumer properties of preserves and contributes to the achievement of a technical result.

In addition, it is known that whey helps to extract toxic substances from fish raw materials, which allows to obtain an environmentally friendly product. Under the action of serum, toxic substances pass into saline, and under the influence of sodium chloride ions, the hydration and solubility of proteins associated with toxic substances are enhanced, resulting in a more complete extraction of toxic substances from fish raw materials, which sharply improves the quality of the finished product.

In turn, the presence in the saline whey solution of dry chitin or chitosan allows you to clean the solution of toxic substances. Dry chitin or chitosan adsorbs these substances, as a result, the saline solution is also purified and there is no back diffusion of toxic substances into fish stock. Thus, a sufficiently high extraction of toxic substances from fish occurs, which ensures the safety of the finished product.

It is advisable to use dry chitosan or chitin in the range of not more than 8.0% by weight of the raw material. This provides the necessary degree of sorption of toxic substances.

To expand the taste sensations, a smoking preparation is additionally introduced into the whey saline solution in an amount of 0.01-1.0% by weight of the raw material sufficient to form a smoked taste.

The method is as follows.

Unfinished fish is washed, mixed with a salted mixture (any known), then placed in a container and poured with brine of whey with the addition of dry chitin or chitosan, the container is hermetically sealed and sent for maturation.

For the production of preserves, for example, herring, herring, sprats, saury are taken as fish raw materials.

Example 1. Take herring, wash, prepare a salted mixture (including salt, granulated sugar, sodium benzoate), mixed fish with salted mixture and packaged it in jars (1 kg capacity). Then, whey saline is added to the cans. The ratio of herring and saline is 1: 1.5. As a saline solution of whey take 1 kg of fish - 1.38 kg of whey, acidity 60 ° T, 0.09 kg of salt and 0.03 kg of dry chitin (1: 1.5). After that, the fish is slightly prepressed by hand, hermetically sealed and sent for maturation.

The finished product has a slightly densified structure, a delicate, juicy texture, a pleasant taste with a slightly pronounced sour-salty taste, characteristic of ripened fish of this species. The taste of the product is harmonious.

Example 2. Perform analogously to example 1, but as a raw material take herring, packaged in jars (capacity 5 kg) and make in them a saline solution of whey in a ratio of 1: 2, for which 1.80 kg of milk is taken per 1 kg of fish serum, acidity 80 ° T, 0.15 kg of salt and 0.05 kg of dry chitosan (1: 2).

The finished product has a dense, delicate texture, has a pleasant taste characteristic of ripened fish of this species, with a pronounced brackish-acid flavor. The taste of the product is harmonious.

Example 3. Perform analogously to example 1, but as a raw material take saury, packaged in jars (with a capacity of 5 kg) and make in them a saline solution of whey, as which 1 kg of fish take 0.86 kg of whey, acidity 100 ° T, 0.06 kg of salt and 0.08 kg of dry chitin.

The finished product has a delicate, slightly condensed texture, has a pleasant taste characteristic of ripened fish of this species, with a brackish flavor. The taste of the product is harmonious.

Example 4. Take herring, wash, prepare a salted mixture, mix the fish with a salted mixture and packaged in a barrel (capacity 50 kg). Then, a whey saline solution is introduced into the barrels, in which 0.9199 kg of whey, with an acidity of 60 ° T, 0.06 kg of salt, 0.02 kg of dry chitin and 0.0001 kg of smoking product are taken per 1 kg of fish. In this case, herring and saline are taken in a ratio of 1: 2. After that, the fish is slightly prepressed by hand, hermetically sealed and sent for maturation.

The finished product has a juicy, delicate, slightly condensed texture, a pleasant taste of salted fish with a light aroma of smoked meat, a natural color.

Example 5. Take saury, wash, prepare a salted mixture, mix the fish with a salted mixture and packaged in jars (1 kg capacity). Then, a whey saline solution is introduced into the cans, in which 0.86 kg of whey, with an acidity of 60 ° T, 0.06 kg of salt, 0.07 kg of dry chitin and 0.01 kg of smoked preparation are taken per 1 kg of fish. In this case, saury and saline are taken in a ratio of 1: 1.5. After that, the fish is slightly prepressed by hand, hermetically sealed and sent for maturation.

The finished product has a juicy, delicate, slightly condensed texture, a pleasant taste with an intense aroma of smoked meat and a natural color.

Claims (2)

1. A method of producing preserves from raw fish, including preparation of raw materials, mixing with a salted mixture, packaging in containers, making salt pouring, hermetic capping and ripening, characterized in that as a salt filling take a whey brine with the addition of dry chitin or chitosan . 2. The method according to claim 1, characterized in that the saline solution of whey with the addition of dry chitin or chitosan further comprises a smoking preparation in an amount of 0.01-1.0% by weight of the raw material.