RU2335909C1 - Method of manufacturing hot smoked fish - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method implies raw stock preparation and salting. After salting fish is cured in salt solution of milk whey with addition of smoking preparation and dry chitin or chitozan. Then fish is treated with smoking fluid, dried and cooked.

EFFECT: invention allows manufacturing of hot smoked fish with tightened structure, fine texture and increased nutrient value.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the fishing industry, namely to smoke production, in particular to the production of hot smoked fish.

It is known that hot smoking is a way of giving boiled fish an additional taste and aroma of smoked meat.

The traditional method of making hot-smoked fish includes cutting and washing fish, salting, tying and stitching the fish with twine and laying them on the nets for smoking with related operations, depending on the type, size and other characteristics of the fish; smoking fish in a smoking oven, consisting of the stages of drying the fish, boiling and actually smoking. The finished fish is cooled to a temperature of no higher than 20 ° C, immediately sorted and packaged for subsequent sale or frozen (Instructions for the manufacture of hot smoked fish, Collection of technological instructions for processing fish, volume 2, VNIRO, Moscow, KOLOS, 1994, p. 313-327).

However, in this process of hot smoking, moisture evaporates from the fish, the intercellular fluid containing proteins flows out, which leads to a decrease in the nutritional value of fish and a decrease in the yield of finished products. In addition, the finished fish often falls apart, does not hold a monolithic structure, and, as a rule, the finished product has a “hard” taste.

A known method of producing hot smoked fish, including cutting fish, its salting and laying on the lattice, drying and actually smoking, including boiling. After drying, a layer of sauce with a thickener is applied to the surface of the fish, using modified starches in an amount of 1.1 to 10 wt.% Of the total weight of the sauce. The method increases the yield and creates the possibility of expanding the range of flavoring shades of smoked fish (patent RU No. 2138168, publ. 09/27/1999).

The disadvantage of this method is that traditional smoke is used in a smoke oven. With such smoking (smoke), fish smoke substances of carcinogenic property accumulate in the fish, which reduces the quality of the finished product.

A known method of cooking hot smoked fish by salting the raw material in a salted medium, to which acetic acid is added in an amount of 2-6% by weight of the fish. After salting, the fish is rinsed, dried and treated with a smoke-air mixture (patent RU No. 2088095, publ. 08.27.97).

The disadvantages of the known invention is the low quality of the finished product, because the use of acetic acid leads to acidification of the surface of the skin of the fish and subsequent drying at a temperature of 50-70 ° C (1 stage of hot smoking) leads to dehydration of the surface and an increase in the concentration of acid on the skin of the fish, which causes it to dry due to acid-thermal denaturation of the skin proteins. Acetic acid, unlike acetic-saline solution, acts more severely on skin proteins and can cause maceration of integumentary tissues at high temperature.

These factors adversely affect the quality of fish in subsequent high-temperature smoking regimes (90-120 ° C): moisture diffusion becomes uneven, causing skin swelling, blistering, which can be ruptured in the most vulnerable places (back, abdominal part).

Closest to the proposed technical solution is a method for the production of hot smoked fish, including preparation of raw materials, salting, draining, smoking liquid treatment, drying and boiling at a temperature of 110 to 120 ° C for 60-110 min (a collection of technological instructions for processing fish. Volume 2, under the editorship of A.N. Belogurov, VNIRO, Moscow, “KOLOS”, p. 357-359).

The disadvantage of this method is that drying and boiling are carried out at a high temperature (110-120 ° C), which leads to protein denaturation in the surface layers of the product (skin, subcutaneous layer), collagen destruction, softening of muscle tissue, and also destruction of fat cells and the separation of the skin from muscle tissue. In this case, the skin becomes rough, stiff and inedible.

The objective of the invention is the development of a new method for the manufacture of hot smoked fish with improved technological and organoleptic characteristics and increased nutritional value.

The problem is solved due to the fact that in the known method of manufacturing hot-smoked fish, including preparation of raw materials, salting, processing with smoking liquid, drying and boiling, after salting, the fish is kept in saline broth with the addition of smoking preparation and dry chitin or chitosan.

In this case, the fish is kept in saline whey for 20-25 minutes.

The technical result of the claimed technical solution is to improve the consistency and organoleptic characteristics of the finished product, as well as to increase the nutritional value of the product and is achieved by keeping fish raw materials in saline whey solution.

Using hot-smoked saline solution of whey for the manufacture of fish with the addition of dry chitin or chitosan into it allows you to get an environmentally friendly product with a delicate juicy texture and give the finished product a spicy aroma and taste.

Holding the fish in saline whey improves the structure of the fish, it becomes monolithic, the meat does not fall apart, it is juicy with a pleasant breading aftertaste, the skin is soft, does not separate from the meat, it is completely edible, and the salinity of the finished product is leveled.

It was also noted that the stability of the finished product during storage is increased. Obviously, the presence of lactic acid in milk serum, which has a bacteriostatic effect, helps to maintain the consistency of fish and positively affects the product during storage.

In addition, keeping the fish in saline whey has a positive effect on the formation of the taste and smell of fish. Probably, serum lactose, participating as an enzyme in the breakdown of fish proteins, provides a harmonious flavor range to the finished product.

In addition, whey enriches the finished product 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 very dispersed (76% of fat globules with a diameter of less than 2 microns), which leads to its rapid and complete absorption by the body. Mineral salts and trace minerals contribute to quenching thirst and maintaining the salt-water balance of the human body, and their presence in the finished product increases its nutritional value.

By standard methods, it was found that keeping the fish in serum saline solution increases the valuable nutrient components in the finished product.

And since drying and provarcation are carried out under gentle conditions (85-95 ° C), biologically valuable substances do not decompose and are stored in fish.

The data in table 1 clearly show their increase in fish, which indicates an increase in the nutritional and biological value of the finished product.

The advantage of the method is that whey helps to extract toxic substances from fish raw materials, which allows to obtain an environmentally friendly product.

It is known that as a result of environmental degradation of the seas and oceans, raw materials contaminated with toxic substances and radionuclides are supplied for processing. Moreover, there are acceptable standards for the presence of such substances in raw materials. Therefore, the extraction of toxic substances from fish raw materials allows the processing of contaminated raw materials, which contributes to the preservation of fish stocks.

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.

In addition, the presence of dry chitin or chitosan, a natural adsorbent in the salt solution of the serum, allows you to clean the solution of toxic substances. This helps prevent back diffusion of toxic substances into the fish and increases the safety of the finished product.

Table 2 shows data on the content of toxic substances in fish after keeping it in whey and in saline solution of whey with the addition of chitosan. As can be seen from table 2, after keeping the fish in saline whey with chitosan, the content of toxic substances in the fish decreased 3-5 times more than after keeping the fish just in whey.

table 2 Type of processing The change in the content of heavy metals,% of feedstock lead arsenic cadmium mercury N - nitrosamines Milk serum 3.22 2.13 4.81 3.31 4.13 Whey saline with chitosan 13.27 11.19 18.26 22.13 10.21

Thus, keeping the fish in saline whey with the addition of dry chitin or chitosan allows you to get a cleaner product, which dramatically increases its consumer ability.

The fish is kept in saline whey for 20-25 minutes, sufficient to achieve the claimed technical result.

When keeping the fish in a saline solution of whey for more than 25 minutes in the finished product, an inherent smack of colostrum is felt.

To give the fish a taste and smell of smoked meat, a smoke preparation in an amount of 0.01-1.0% to the weight of the raw material sufficient to provide a taste and aroma of smoked meat is added to the whey saline solution.

The method is as follows.

Fish raw materials are taken, washed, then placed in a salting medium, for example, in brine with a specific gravity of 1.18-1.20 g / cm ³ . The ambassador is finished when the mass fraction of salt in fish meat reaches 1.2-2.5%. After salting, the fish is kept for 20-25 minutes in a saline solution of whey, to which smoke product and dry chitosan or chitin are added. Then it is sent for drying with warm air at 50-70 ° C for 25-30 minutes and boiling at 85-95 ° C for 70-110 minutes, while the parameters are set depending on the size and fat content of the fish.

Upon reaching culinary readiness, the fish is sent for cooling and quality control during sorting and packaging. The surface of the fish is painted in a pronounced golden brown color. The fish has a pleasant taste and aroma of smoked meats, without extraneous odors and smacks, the consistency of the meat is juicy, dense, the skin does not separate from the meat, the color of the meat on the fault is clarified, the meat is easily separated from the bones, no extraneous sensations, including acidity, observed during testing.

To implement the method, for example, herring, mackerel, capelin are taken as fish raw materials.

Example 1. Take 100 kg of herring, washed, salted with an acetyl method to a salt content in muscle tissue of 2%. Then, a whey saline solution is prepared, for which 920 kg of whey, 60 kg of salt, 20 kg of dry chitin and 0.1 kg of smoked preparation are taken. The fish is kept in this solution for 25 minutes. Then the fish is rinsed and sent for drying at a temperature of 70 ° C for 25 minutes, and then for boiling for 100 minutes at a temperature of 85 ° C.

The surface of the finished smoked herring has a bright golden yellow color, meat with a pronounced aroma and taste of smoked meat, the consistency of meat is juicy. The fish is boiled over the entire thickness of the meat, the blood near the spine is coagulated, the consistency of the meat is juicy, dense, the meat is well separated from the bones, the skin is not separated from the meat.

Example 2. 100 kg of capelin are washed, salted with an acetyl method to a salt content of 1.2% in muscle tissue. Then, a whey saline solution is prepared, for which 940 kg of whey, 40 kg of salt, 19 kg of dry chitosan and 0.01 kg of smoked preparation are taken. The fish is kept in this solution for 20 minutes, after which it is rinsed and sent for drying at a temperature of 50 ° C for 25 minutes, and then for boiling for 70 minutes at a temperature of 90 ° C.

The finished product has a bright golden color of the skin, a light aroma and taste of smoked meat, the consistency is monolithic, not crumbling, the fish meat is juicy, tender, the skin does not separate from the meat.

Example 3. 100 kg of mackerel are washed, salted with an acetyl method to a salt content of 2.5% in muscle tissue. Then, a whey saline solution is prepared, for which 920 kg of whey, 60 kg of salt, 19 kg of dry chitin and 1 kg of smoking preparation are taken. The fish is kept in this solution for 20 minutes, then rinsed and sent for drying at a temperature of 70 ° C for 30 minutes, and then for boiling for 110 minutes at a temperature of 95 ° C.

The surface of hot smoked mackerel has a bright golden yellow color, meat with a pronounced aroma and taste of smoked meat, the consistency of meat is juicy. The fish is boiled over the entire thickness of the meat, the blood near the spine is curled up, the meat is well separated from the bones, the skin is not separated from the meat.

Claims (2)

1. A method of preparing hot smoked fish, including preparation of raw materials, salting, treatment with smoke liquid, drying and boiling, characterized in that after salting, the fish is kept in saline whey solution with the addition of smoke preparation and dry chitin or chitosan. 2. The method according to claim 1, characterized in that the fish is kept in a saline solution of whey with the addition of a smoking preparation and dry chitin or chitosan for 20-25 minutes