RU2361461C1 - Production method of sundried formed fish food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, particularly to the production technology of sundried formed fish products. Fresh-water and sea fishes fillet (irregular pieces or cuts of fish) is minced, added to the maturator and complex food supplement Baktostop Universal of GewurzMuhle Nesse company, salt and flavours, mixed. Stuffing is formed in press-forms, kept till maturating and forming in cooling chamber during 8-20 hours at air temperature from +4 to +8°C. Before drying the formed semi-finished product is taken from the press-form, cut in fingers and other geometrical figures, dried at temperature 18-20°C during 3-5 hours, dried till obtaining moisture of finished product from 35 to 45%.

EFFECT: broadening the choice of industrially undeveloped sun-dried formed fish products and producing of formed best quality products with extended storage life.

2 cl, 4 ex

Description

The invention relates to the fishing industry, and in particular to a technology for producing dried molded products from fish.

Known methods for the preparation of molded products from fish, for example, a method for preparing molded products, in particular smoked meat sausages, using a smoke preparation of the type "liquid smoke", which is pre-diluted with water and introduced into the minced meat at the final stage of chopping, after which the sausage mass is syringed into casings and sent to the chamber for heat treatment (V. Kurko. Fundamentals of smokeless smoking. - M.: Light and food industry, 1984. - P.82-84).

Another method for producing molded products, including the preparation of a minced mixture, the addition of spices, the introduction of a smoking preparation, molding and heat treatment, is characterized in that the smoking medium obtained by cleaning the smoking preparation with 0.5-2.0% chitin with the subsequent addition of a 0.5-20.0% solution of chitosan, and contribute in an amount of 0.3-2.0% by weight of the minced mixture. The method allows to obtain high-quality molded smoked products through the use of a smoking environment obtained by purification of a smoking product from harmful resinous substances and the subsequent addition of a chitosan solution, which imparts therapeutic and preventive properties to the product and, therefore, provides high nutritional value to finished molded products (RF patent 2179395 A23B 4/048, 2001).

Known molded fish culinary products of a wide assortment - meatballs, zrazy, cutlets, sausages and others, prepared on the basis of finely ground fish mass (TRM) made by processing fresh small fish, such as horse mackerel and hake, together with skin and bones. However, TPM, prepared on the basis of horse mackerel, has a low water-holding capacity and a specific odor, and therefore it is recommended to mix fish masses from horse mackerel and hake in a ratio of 1: 1, which allows masking the smell of mackerel pulp. When preparing culinary dishes from this fish mass, due to the low water-holding capacity, it is necessary to introduce rice, bread or vegetables into it, depending on the type of product being prepared (Lovacheva G., Efimov A., Charnotskaya A. Fine-ground fish mass. // Food and Science. - 1989. - No. 1. - P.37).

Known fish sticks based on minced fish of cod species, manufactured industrially at OJSC "Nord-West," Murmansk (TU 9266-006-05839428-98 "Fish sticks Nord-West"). To improve the structural and mechanical properties of minced meat, potato starch is introduced into the minced meat as a structure-forming component. Smoked aromatic fish cakes are known, for the preparation of which they prepare a minced meat mixture in a cutter, where 2-3 mm thick frozen fish mincemeat, protein mass from sprats, bread, spices, fish stock and at the final stage smoke preparation are made (Pat. RF №2179395, publ. 02.20.2002).

Known molded food product prepared on the basis of fish, preferably lean (US Pat. France No. 2591075, publ. 06/12/1987). To obtain a food product, the fish flesh is cut into relatively large pieces, which are mixed with a protein binder previously prepared from a part of the same fish, then the resulting mixture is placed for molding in a sausage casing or mold. To coagulate proteins, the formed product is heat treated. After cooling, the product can be taken out of the mold, cut into slices and stored in a cold or heated form until consumed. A protein binder is prepared from a portion of the pulp of the same fish, crushed and processed to form an emulsion in its own water. Fats can be added to the emulsion to give the product a more pleasant taste, lactoproteins to strengthen the ligament and an additional binder from vegetable protein - soy protein isolate. In this invention, a protein binder containing soy protein supplement as one of the minor components has a complex composition and is not an independent food product. In addition, the method of preparing the molded fish product itself is also quite complicated.

Known molded fish product based on unwashed minced meat from irrigated fish of reduced nutritional value and soy protein products having the form of textures obtained by thermoplastic extrusion, with particle sizes corresponding to the particle size of minced fish, ranging from 0.4 to 1 cm, present in an amount sufficient to provide the required structure-forming and water-retaining properties, containing water in an amount providing, taking into account the water contained in the original fish feed, the necessary the degree of hydration of soy protein products, auxiliary components, in addition, minced salmon or squid tentacles and other additives characteristic of various types of fish culinary products, in particular fish sticks, meatballs or meatballs and the like. The product is made in the form of whetstones fish sticks based on minced meat from flooded fish of reduced nutritional value mixed with minced salmon with the content of the latter in the minced mixture in the amount of 25-35 wt.% (RF patent 2255611, A23L 1/325, 2002) . The process of making fish sticks is as follows. Blocks of minced meat are defrosted in air at a temperature of 20 ° C to a temperature in the thickness of the block minus 4 ° C and sawed into rectangular pieces, which are then ground. In the case of obtaining minced meat from frozen fillet or frozen fish, blocks with raw materials are sent for air defrosting at a temperature of 20 ° C to a temperature in the thickness of the block of minus 4 ° C. Prepared fish and squid tentacles are ground on a spinning top with a diameter of lattice holes 5-7 and 8-10 mm, getting finely or coarsely ground minced meat. The temperature of the ground meat should be no more than 0-4 ° C. The resulting minced mixture is added with water, a textured soy protein product in dry form, obtained by thermoplastic extrusion, with the claimed particle size parameters, salt and other components provided by the recipe. Then the mixture is stirred for the time necessary for uniform distribution of the components throughout the mass volume, and maintained until the hydration process of the textured soy protein products is completed. It has been experimentally shown that for the implementation of these processes, 10-12 and 10-20 minutes, respectively, are sufficient. After the preparation of the fish mass with SBP, the meat bars are cut into rectangular sticks 6-7 cm long; 2-2.5 cm wide; 1.5 cm thick and net weight not more than 40 grams and produce breading. After breading, the fish sticks are heat treated in hot oil until crusted, then cooled. Further, the preparation of fish sticks is carried out according to the standard scheme, including the operations of freezing, packaging, packaging.

However, known molded fish products were heat treated.

The technical task of the claimed technical solution is to expand the assortment of industrially undeveloped, dried, molded fish products, the creation of molded deli products with a long shelf life.

The problem is solved by preparing a dried, molded fish product, including the selection of ingredients, grinding, mixing the ingredients, forming the minced meat, followed by drying and drying, while the ingredients are freshwater and / or marine fish fillet, maturation, complex food supplement Bactostop Universal company Gewurz Muhle Nesse, salt and flavoring additives, the formation of minced meat is carried out in molds with aging for ripening and molding in the refrigerator for 8-20 hours at ambient temperature from 4 to 8 ° С, before drying, the molded semi-finished product is removed from the mold, cut into sticks or other geometric shapes, dried at a temperature of 18-20 ° С for 3-5 hours, dried until the moisture in the finished product reaches moisture from 35 to 45%.

In addition, a ripening intensifier 60.000 + K and a mathew herring ripener with aromatic herbs from GewurzMuhle Nesse are used as a ripener.

Maturation enhancer 60.000 + K (art. 63001) is a mixture of sugars, flavor enhancer E621, acidity regulator E 575, salt, preservative E211, natural enzymes and flavorings. Mathew herring ripener with aromatic herbs (art. 47182) includes spice mixtures, flavor enhancer E621, salt, stabilizers (E331, E300), dextrose, acidity regulator E575, phosphates E450, E451, preservatives E211, E200, E252.

Bactostop Wagon Comprehensive Food Additive contains E327 calcium lactate, E262 acidity regulator, table salt and E621 flavor enhancer.

As flavoring additives, ground black pepper, allspice, red pepper, lemon peel and other additives of a similar purpose in various combinations are used.

Sun-dried molded fish products belong to products produced by biotechnological methods, the distinguishing feature of which is the absence of thermal pasteurization, since all processing processes are carried out at moderate positive temperatures. To achieve this goal, namely the creation of a delicious product with high consumer properties, this invention uses both a combination of minced meat components and methods of obtaining the finished product. The shelf life of the finished dried molded fish product at a temperature of from 5 to -8 ° C to 4 months without vacuum, 8 months under vacuum.

The shelf life of the product, its safety for the consumer is ensured by the introduced complex food supplement Bactostop Universal.

A method of preparing a dried, molded fish product involves the selection of ingredients: freshwater and / or marine fish fillets are taken, non-standard pieces or cuts of meat, as well as spinal bones with meat cuts, are passed through a fish separator (neopress) to separate the meat from the bones and skin while grinding it, make a mixture for molding the stuffing. The composition of the mixtures includes a ripener (maturation intensifier 60.000 + K (art. 63001) or a ripener for Mathieu herring with aromatic herbs (art. 47182) and a complex food supplement Bactostop Gewurz Muhle Nesse universal, salt, flavor additives. The components used lead to partial proteolysis of proteins, the formation of polypeptides, which is accompanied by a change in the structural properties of minced fish, an increase in its stickiness and binding ability.

For the production of minced meat, a spinning top can be used. The diameter of the holes of the drum of the separators or the grille of the top - 7-10 mm. Production of mixed minced meat from fish of one or different species is allowed. All the above functional components and minced raw fish are mixed in a meat mixer to a homogeneous mass at a temperature of 15-22 ° C. Stuffing of minced meat is allowed manually. The formation of minced meat is necessary to give a dense uniform mass to the minced product. To do this, mincemeat is placed on special baking sheets or molds of standard or any other arbitrary shape, for example, including in the form of a fish. The compaction of the stuffing occurs through the use of one of the known methods, including the press or oppression. Molds with minced meat are kept for ripening and molding of the product in the refrigerator for 8-20 hours at an ambient temperature of 4 to 8 ° C. Before drying, the molded semi-finished product is removed from the mold, cut into sticks or other geometric shapes, dried by natural or artificial ventilation at a temperature of 18-20 ° C for 3-5 hours, dried until moisture reaches 35 to 45% in the finished product . The drying of molded minced products takes place in vivo or in artificial, for example, in a chamber for drying to a homogeneous state and to achieve moisture inside the product from 35 to 45%. The drying temperature is set, for example, from 23 to 26 ° C. Drying time is determined depending on the thickness and size of the product and can be from 24 to 72 hours. Relative humidity inside chambers or ambient air is 50-65%.

The drying regime occurs by periodically alternating the drying time with rest - redistribution of moisture inside the product - at least 6 hours of drying - 2 hours of rest-redistribution at a temperature of 5 to -8 ° С of the finished dried molded fish product up to 4 months without vacuum, 8 months under a vacuum.

Examples of the method

Example 1. For the preparation of minced meat use frozen pink salmon. Forcemeat is prepared by passing pink salmon fillet through a fish separator. The pre-weighed remaining components are added to the minced meat and everything is thoroughly mixed on the meat mixer. For bonding and molding, a ripening-maturation intensifier 60.000 + K (art. 63001) is added in an amount of 2% by weight of minced meat, table salt in an amount of 3.0%, and red and black ground pepper in an amount of 0.5% is added for flavoring. After intensive and uniform mixing, the minced meat is sent to molds measuring 10 × 10 mm and a height of not more than 20 mm. Oppresses or loads weighing 1.5 kg / cm ² are placed on the surface to seal the stuffing and sent to a refrigerator for molding and ripening. Then, after 8 hours, the formed pink salmon minced briquettes are carefully removed and laid on the lattice grids and dried for 5 hours at a temperature of 20 ° C. Dried briquettes are cut into sticks or strips 1 cm wide and placed on perforated grids and then sent for drying. Drying is carried out at a temperature of 24 ° C in the following mode: drying - 5 hours, redistribution-rest - 3 hours. The total drying cycle is 30 hours. In the finished product, humidity was 36%. The shelf life of the finished dried molded fish product at a temperature of from 5 to -8 ° C to 4 months without vacuum, 8 months under vacuum.

Example 2. The method is carried out analogously to example 1, except that instead of minced frozen pink salmon, minced fresh pike is used. For bonding and molding, a Mathieu herring ripener with aromatic herbs (art. 47182) is also added, in an amount of 2.2% by weight of minced meat, and the composition and amount of salt and spices are similar to example No. 1. The stuffing is formed and pressed in baking trays in the form of fish with a length of not more than 10 cm and a width of 2 cm. The ripening and molding modes are the same as in example No. 1. After knocking out the molded stuffing, the product is immediately sent for drying. Drying modes do not differ from option No. 1. Drying time - 25 hours. Mass fraction of moisture in the finished product 40%. The shelf life of the finished dried molded fish product at a temperature of from 5 to -8 ° C to 4 months without vacuum, 8 months under vacuum

Example 3. The method is carried out analogously to example 1 except that pangassius fillets are used as raw material for minced meat, for maturation and binding of minced meat is a maturation for herring "Mathieu" with aromatic herbs (art. 47182) in an amount of 1.8% by weight minced meat, table salt in quantities - 3.0%. Formation and compaction of minced meat is carried out on a small rectangular baking sheet, similar to example No. 1. The duration of drying increases to 72 hours and the mass fraction of moisture of the finished product is 42. The shelf life of the finished dried molded fish product at a temperature of 5 to -8 ° C to 4 months without vacuum, 8 months under vacuum.

Example 4. The method is carried out analogously to example 1 except that the raw material in this example will be minced line obtained by any traditional method. For ripening and binding, as in example No. 3, a ripener for herring "Mathieu" with aromatic herbs (art. 47182) is used in an amount of 1.6%, salt in an amount of 3.3%. As a flavoring additive, sugar is used in an amount of 1.0%. All other operations are similar to example No. 2 - molds - curly in the form of fish. Drying time - 55 hours. Drying is carried out to a moisture content of 42%. The shelf life of the finished dried molded fish product at a temperature of from 5 to -8 ° C to 4 months without vacuum, 8 months under vacuum.

Claims (2)

1. A method of preparing a dried, molded fish product, which includes selecting ingredients, grinding, mixing the ingredients, forming the minced meat, followed by drying and drying, with fresh-water and / or marine fish fillets, ripener, salt, and a comprehensive food additive Bactostop Universal and flavoring additives of the company GewurzMuhle Nesse, the formation of minced meat is carried out in molds with aging for ripening and molding in the refrigerator for 8-20 hours at ambient temperature from +4 to + 8 ° C, before drying the molded semi-finished product is removed from the mold, cut into sticks or other geometric shapes, dried at a temperature of 18-20 ° C for 3-5 hours, dried until moisture in the finished product reaches 35 to 45%. 2. The method according to claim 1, characterized in that a ripening intensifier 60.000 + K and a ripener for Mathieu herring with aromatic herbs from GewurzMuhle Nesse are used as a ripener.