RU2332883C1 - Method of semi-finished products making on fish and vegetable basis for school food - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes grinding of hard recipe components, which includes fish mince, fresh onions and table salt. Prepared mixture is chopped with simultaneous introduction of blanched rice and liquid recipe component in the form of vegetable oil. Cabbage leaves are blanched, mince is formed in cabbage leaves and preserved by freezing to prepare finished product. Hard components additionally include meat of Black Sea rapa whelk, which has been treated by carbon dioxide under pressure of 4.1 MPa for 25-30 minutes and dry concentrate of whey protein. Liquid recipe components additionally include hydrated lentils protein isolate, CO₂-extract of cinnamon rose, CO₂-extract of amaranth, CO₂-extract of black bitter pepper, with certain proportion of components.

EFFECT: prepared semi-finished products have high nutritious and biological value.

2 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a technology for producing semi-finished fish-based products for school meals.

A known method of producing fish-based cabbage rolls, which involves grinding on the top of solid recipe components, including raw fish, fried, blanched or smoked fish, blanched rice or pearl barley, fried onions, fried carrots, ground black pepper, ground allspice and cooked pepper salt, cuttering with the simultaneous introduction of a liquid prescription component in the form of sunflower oil, blanching cabbage leaves, forming minced meat in cabbage leaves and canning distillation to obtain the target product (Collection of technological instructions for the production of canned fish. Part II. - L .: Giproribflot, 1989, p.164-168).

The disadvantage of this method is to obtain a finished product with low organoleptic properties, low nutritional and biological value.

There is also known a method for the production of stuffed cabbage from fish, which involves chopping on a top of solid recipe components, including fish, mussel meat, rapan meat fermentolizate, blanched rice groats, onions, carrots, black pepper and table salt, cuttering with the simultaneous introduction of liquid components, including vegetable oil, chicken eggs and fish broth or water, blanching cabbage leaves, forming minced meat into cabbage leaves and preserving to obtain the target product (RF Patent No. 2202254).

The disadvantage of this method is to obtain a finished product that does not meet the daily requirements for school nutrition in the content of proteins, fats, carbohydrates, which has a low energy value.

The aim of the invention is to develop a technology for producing semi-finished products on a fish-growing basis for school meals and expanding the range of specialized products in the form of semi-finished products.

The technical result of the invention is to increase the energy and nutritional value of semi-finished products on a fish-growing basis (increasing the content of proteins, fats and carbohydrates), as well as improving the consistency by increasing the water-holding ability.

This is achieved by the fact that in the method of producing semi-finished products on a fish-growing basis for school meals, which involves grinding on the top solid recipe components, including minced fish, fresh onions, salt, cuttering with the simultaneous introduction of blanched rice cereal and a liquid recipe component in the form of sunflower oil , blanching cabbage leaves, forming minced meat in cabbage leaves and preserving to obtain the target product, additional input into the formulation t meat Black Sea brine, treated with carbon dioxide at a pressure of 4.1 MPa for 25-30 minutes, dry whey protein concentrate, and in the liquid composition additionally used prescription components gidrotirovanny lentil protein isolate, CO ₂ extract of rosehip May, CO ₂ extract amaranth, CO ₂ extract of black pepper. The components are used in the following ratio (wt.%):

Minced fish 21.5-21.9 Black Sea Rapana Meat 6.9-7.1 Cabbage leaves 39.8-40.2 Rice groats 5.7-6.3 Whey Protein Concentrate 4.9-5.1 Fresh onions 3.9-4.1 Lentil Protein Isolate 9.8-10.2 Sunflower oil 4.3-5.7 Common salt 0.54-1.5 May Rose Hip CO ₂ 0.1-0.2 CO _{2 -} black pepper extract 0.01-0.06 Amaranth CO ₂ Extract 0.08-0.2

The meat of the Black Sea rapana is used to introduce proteins and fats (rich in valuable polyunsaturated fatty acids), minerals - iron, iodine, zinc, copper, phosphorus and magnesium, which are necessary for the normal growth and development of the children's body. The use of plant materials makes it possible to enrich the product for school nutrition with vitamins, organic acids and other substances not contained in Black Sea rye meat. The combination of hydrobionts and plant materials makes it possible to obtain a product with a given chemical composition and meeting the needs of the body of schoolchildren. The introduction of Black Sea rye meat into the recipe of semi-finished products will enrich the product with a large amount of minerals, vitamins A and D, as well as polyunsaturated omega-3 and omega-6 fatty acids.

The meat of the Black Sea rapana is pretreated with carbon dioxide under a pressure of 4.1 MPa for 25-30 minutes to increase the water-holding ability and the degree of deformation. These processing parameters of the meat of the Black Sea rapana are established experimentally. The pressure range in which the experiments were carried out was from 0.4 to 4.1 MPa, and the duration of the processing process was from 3 to 30 minutes. Moreover, with increasing pressure and the duration of the processing process, the degree of deformation of rapana meat increases (this indicator reflects the tenderness of the meat). It was found that with an increase in the pressure of saturated vapors of CO ₂ in the apparatus, the water-holding ability of rapana meat increases. However, an increase in the duration of the processing of rapana meat with Black Sea carbon dioxide negatively affects the ability of proteins to retain moisture. In this regard, it is not recommended to carry out the process for more than 25 minutes to maintain water-holding ability and more than 30 minutes if it is necessary to obtain meat with a more delicate texture. The optimal parameters for the processing of black sea rye meat are pressure 4.1 MPa, duration - 25-30 minutes.

Dry whey protein concentrate is a source of complete proteins, lactose, milk fat, organic acids, vitamins and minerals. Its use increases the nutritional and biological value of products. The valuable biological properties of whey proteins are determined not only by the balance of amino acid composition, but also by their good digestibility.

The use of lentil protein isolate allows you to enrich the product with a large amount of complete protein, vitamins (B ₁ , B ₂ , PP and β-carotene), organic acids and minerals. The presence of a high content of calcium, which is a competitor to lead and strontium in chemical and biological processes, prevents the absorption of these heavy metals by the human body, thereby reducing their accumulative effect. The sulfur-containing amino acids present in the isolate (cystine, cysteine, methionine) are able to participate in the neutralization of lead, mercury, arsenic compounds and increase the resistance of schoolchildren to ionizing radiation.

Introduction to the formulation CO ₂ extracts of aromatic plants and herbs in the form of CO ₂ extracts May hips, and black pepper amaranth contributes to obtaining products enriched with vitamins, with a rich spectrum of taste and flavor characteristics.

The combination of these components allows you to get an enriched product for school meals, with high nutritional, biological and energy value.

All raw materials used meet the safety criteria established by the “Biomedical requirements and sanitary standards for the quality of food raw materials and food products” approved by the Ministry of Health.

The method is implemented as follows.

According to the technology, the solid recipe components in a predetermined ratio are crushed on the top, and then cutter with the simultaneous introduction of liquid recipe components in a predetermined amount. Simultaneously, the cabbage leaves are blanched into which the resulting minced meat is formed. Stuffed cabbage canned by freezing to obtain the target product.

The composition of cabbage rolls uses minced fish obtained from traditional types of fish - silver carp, carp.

Examples of specific performance.

Example 1

White cabbage (39.8 wt.%) Is inspected, cover leaves are removed. After drilling the shakers and blanching, the leaves are taken apart and prepared for the formation of semi-finished products. The meat of the Black Sea rapana (7.1 wt.%) Is treated with carbon dioxide under a pressure of 4.1 MPa for 25-30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (21.5 wt.%), Fresh onions (4.1 wt.%) Are crushed on a spinning top with a diameter of lattice openings of 2-3 mm, sent to the recipe mixer. In addition, according to the recipe, lentil protein isolate (9.8 wt.%), Pre-hydrated, dry whey protein concentrate (4.9 wt.%), Table salt (0.54 wt.%), Rice groats are added to the mixer blanched (6.3 wt.%), sunflower oil (5.6 wt.%), oil solutions of CO ₂ extracts of dogrose (0.15 wt.%), black bitter pepper (0.01 wt.%) and amaranth (0.2 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated). The prepared minced mixture is dosed with a weight of 90-100 g and wrapped in cabbage leaves.

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack. Quality indicators of the obtained product are presented in table 1. Organoleptic indicators of the obtained product are presented in table 2.

Example 2

White cabbage (40.0 wt.%) Is inspected, cover leaves are removed. After drilling the shakers and blanching, the leaves are taken apart and prepared for the formation of semi-finished products. The meat of the Black Sea rapana (7.0 wt.%) Is treated with carbon dioxide under a pressure of 4.1 MPa for 25-30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (21.7 wt.%), Fresh onions (4.0 wt.%) Are ground on a spinning top with a grid diameter of 2-3 mm, sent to the recipe mixer. In addition, according to the recipe, lentil protein isolate (10.0 wt.%), Pre-hydrated dry whey protein concentrate (5.0 wt.%), Table salt (1.02 wt.%), Blanched rice are added to the mixer (6.0 wt.%), Sunflower oil (5.0 wt.%), Oil solutions of CO ₂ extracts of Mayrose (0.15 wt.%), Black pepper (0.03 wt.%) And amaranth (0.1 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is dosed with a mass of 90-100 g and wrapped in cabbage leaves.

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack. Quality indicators of the obtained product are presented in table 1. Organoleptic indicators of the obtained product are presented in table 2.

Example 3

White cabbage (40.2 wt.%) Is inspected, cover leaves are removed. After drilling the shakers and blanching, the leaves are taken apart and prepared for the formation of semi-finished products. The meat of the Black Sea rapana (6.9 wt.%) Is treated with carbon dioxide under a pressure of 4.1 MPa for 25-30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (21.9 wt.%), Fresh onions (3.9 wt.%) Are crushed on a spinning top with a diameter of lattice openings of 2-3 mm, sent to the recipe mixer. In addition, according to the recipe, lentil protein isolate (10.2 wt.%), Pre-hydrated, dry whey protein concentrate (5.1 wt.%), Table salt (1.5 wt.%), Rice groats are added to the mixer blanched (5.7 wt.%), sunflower oil (4.3 wt.%), oil solutions of CO ₂ extracts of dogrose (0.16 wt.%), black pepper (0.06 wt.%) and amaranth (0.08 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is dosed with a mass of 90-100 g and wrapped in cabbage leaves.

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack. Quality indicators of the obtained product are presented in table 1. Organoleptic indicators of the obtained product are presented in table 2.

Table 1 Indicators Fish-based cabbage rolls obtained by the prototype Semi-finished products on a fish-growing basis for feeding schoolchildren, obtained by a new method Example No. 1 Example No. 2 Example No. 3 Protein,% 10.59 11.1 11.27 11.43 Moisture% 72.86 61.9 62.45 62,99 Fat% 9.94 7.41 8.14 8.85 Carbohydrate% 3.91 9.6 9.79 9.97 Energy value, kcal 146.48 147.09 155.05 162.76

table 2 Organoleptic evaluation of the product by a five-point system Fish-based cabbage rolls obtained by the prototype Semi-finished products on a fish-growing basis for feeding schoolchildren, obtained by a new method Example No. 1 Example No. 2 Example No. 3 Appearance 4.3 4.3 4,5 4.4 Color 4,5 4.8 4.9 4.8 Smell, aroma 4,5 4.7 4.7 4.7 Taste 4.4 4.6 4.7 4.6 Consistency 4,5 4,5 4.6 4,5 Juiciness 4.3 4.7 4.8 4.7 Overall product quality rating 26.5 27.6 28,2 27.7

Obtained by the present method, semi-finished products on a fish-growing basis for school nutrition satisfy the content of proteins 12%, fat 8%, carbohydrates 3%, energy value 5% of the daily needs of schoolchildren in nutrients and energy.

Tasting assessment found that the best organoleptic and rheological properties have semi-finished products on a fish-growing basis for feeding schoolchildren, obtained by the example of implementation No. 2 (table 2). Thus, in comparison with the prototype, the proposed method allows to obtain semi-finished products on a fish-growing basis for school meals with a more delicate texture, which is explained by better moisture-holding ability, a more delicate taste, pleasant aroma, enriched with vitamins and minerals, a balanced composition of food substances, which allows recommending them to feed schoolchildren.

Claims (1)

A method for the production of semi-finished fish-based products for school meals, which involves grinding solid recipe components, including minced fish, fresh onions, salt, cuttering with the simultaneous introduction of blanched cereal of rice and liquid recipe component in the form of sunflower oil, blanching cabbage leaves, forming minced meat cabbage leaves and preservation by freezing to obtain the target product, characterized in that in the composition of the solid components the Black Sea rye meat treated with carbon dioxide under a pressure of 4.1 MPa for 25-30 minutes, a dry whey protein concentrate, and hydrated lentil protein isolate, a CO ₂ extract of May hips, CO ₂ - amaranth extract, CO ₂ extract of bitter black pepper, while the components are used in the following ratio, wt.%: minced fish 21.5-21.9 Black Sea Rapana meat 6.9-7.1 cabbage leaves 39.8-40.2 rice groats 5.7-6.3 dry whey protein concentrate 4.9-5.1 fresh onions 3.9-4.1 lentil protein isolate 9.8-10.2 sunflower oil 4.3-5.7 table salt 0.54-1.5 CO ₂ extract of dogrose of May 0.1-0.2 CO _{2 -} black pepper extract 0.01-0.06 Amaranth CO ₂ Extract 0.08-0.2