RU2364278C2 - Method for manufacturing fish culinary product - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: previously prepared fish is salted until mass fraction of salt in fish muscular tissue makes 1.2-2.5%. After that fish is slightly smoked till moisture content makes not more than 60%. After that steam boiling in milk whey solution till temperature in the centre of fish makes 70-72°C. Smoking preparation can be added to milk whey solution during steam boiling.

EFFECT: increased nutritional value, improved consistency and organoleptical product properties.

2 cl, 5 ex

Description

The invention relates to the fishing industry, namely the production of a culinary product from fish.

A known method of cooking hot smoked fish, including butchering fish, its salting and putting on the lattice. Then carry out the smoking process with preliminary drying of the fish. After drying the fish, a layer of some sauce with a thickener is applied to its surface from above, after which the process of smoking fish continues. Modified starches are used as a thickener. The method increases the yield of smoked fish. Simultaneously, the method creates the possibility of a significant expansion of the range of flavoring shades of smoked fish (patent RU No. 2138168, publ. 09.27.99).

However, this method of production of hot smoked fish does not provide an attractive type of finished product, because modified starch in the production of hot smoked fish crumbles with increasing temperature, gathers on the surface of the skin of the fish.

A known method for the production of pike, pike perch, cod steamed. The fish is cut into pieces, wiped dry, rubbed with salt, put in rows on a steam insert, sprinkled with dill and parsley. Then the fish is cooked. To do this, pour vegetable broth or water into a steam pan, bring to a boil and stew the fish pieces until cooked, turning over once during this time. The product takes about 10 minutes to cook (Big Home Cooking. Recipes. Internet, www.supercook.ru).

However, when implementing the known method, the finished product has low consumer properties. The fish is falling apart, the skin is separated from the meat, as a result, the finished product has an unattractive appearance, which reduces its quality and demand.

Closest to the proposed technical solution is a method of preparing a culinary product "steamed fish", including the preparation of raw materials, salting and cooking. In this case, a boiler with a grill is used, where broth or water is poured below the level of the grill, fish are placed on the grill, the boiler is tightly closed with a lid and the fish is kept on fire for 25-30 minutes from the moment of boiling (Usov V.V. Fish on your table. - M .: Food industry, 1979, p.356).

The disadvantage of this method is the low quality of the finished product. Fish prepared in this way falls apart, the skin sticks to the grids, as a result of which the skin lags behind the fish, and has an unattractive appearance.

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

The problem is solved in that in the method of preparing a culinary product from fish, pre-prepared fish is salted until the mass fraction of salt in the muscle tissue of the fish reaches 1.2-2.5%, then the fish is dried until the water content in it is not more than 60%, after which steam cooking of fish in a whey solution until the temperature in the center of the fish reaches 70-72 ° C.

When steam cooking fish in a solution of whey add a smoke product.

The claimed technical result is to improve the consistency and organoleptic characteristics of the finished product, as well as to increase its nutritional value.

The consistent implementation of all the above operations allows you to achieve the claimed technical result and create a culinary product that meets all technological requirements.

Ambassador of fish until the mass fraction of salt in fish meat reaches 1.2-2.5% is necessary and sufficient to give a harmonious taste to the culinary product of fish.

Withering of fish helps to strengthen the structure of fish, while the skin is not separated from the meat of the fish. As a result, the fish does not fall apart, has a monolithic structure and an attractive appearance.

Withering fish to a water content of not more than 60% provides a monolithic structure of the finished product, as a result, the fish does not fall apart, the skin does not separate from the fish meat. Withering the fish to a water content of more than 60% does not provide the claimed technical result, the fish does not hold a monolithic structure, falls apart, the skin does not fit tightly to the meat, as a result the product has an unattractive appearance.

The use of a whey solution for preparing a culinary product from fish makes it possible to obtain an environmentally friendly product of a dense structure with a delicate juicy texture and at the same time give the finished product a harmonious taste and aroma.

It has been established that whey improves the structure of fish, the meat does not fall apart, while it is juicy with a pleasant breading aftertaste, the skin is soft, does not separate from the meat, and is edible.

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, 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 gamut of taste to the finished product.

The specificity of the claimed method and its difference from the known ones lies in the fact that the method allows maximum preservation of nutrients in fish during processing and additionally enrich the finished product with valuable substances, such as: protein nitrogenous substances, mineral salts, lipids, carbohydrates, vitamins, organic acids and trace elements contained in whey.

Mineral salts and trace elements of whey contribute to quenching thirst and maintain the water-salt balance of the human body. Whey 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. When steaming fish in whey, fish is saturated with nutrients, which are subsequently easily absorbed by the body. For example, the fat contained in serum 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.

Comparative table data show an increase in nutrients in fish prepared by the claimed method, compared with control samples. So according to the tabular data, the increase in various nutrients in the fish according to the claimed method is from 15 to 30%.

In addition, it is known that whey helps to extract toxic substances from fish raw materials, and this allows you to get an environmentally friendly product.

Steam cooking of fish in a solution of whey until the temperature in the center of the fish reaches 70-72 ° C is sufficient for culinary readiness and provides a harmonious flavor to the finished culinary product of fish.

The method is as follows.

Fish raw materials are taken, washed, cleaned of impurities and scales, the entrails are removed, then sent to the ambassador, 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 dried until the water content in the fish meat is not more than 60%, and then sent to steam cooking.

In a special boiler, below the grate level, a whey solution is added. The prepared fish is laid out on the grates, the boiler lid is tightly closed and the fish is steamed until the temperature in the center of the fish reaches 70-72 ° C.

Upon reaching culinary readiness, the fish is sent for cooling and quality control.

The finished product is a single monolithic structure, does not exfoliate, the meat is juicy, dense, easily moistened with saliva. The skin of the fish becomes sticky, does not separate from the meat, the fish has a pleasant taste and aroma without extraneous odors and smacks.

To expand the range of finished products, a smoking preparation is added to the whey solution.

To implement the method as fish raw materials take, for example, pink salmon, chum salmon, herring, capelin.

Example 1. 100 kg of herring are washed, salted with an aceous method to a salt content in muscle tissue of 1.2-2.5%. After salting, the herring is cut, removing the insides, scales, and plastovat on two halves. The layers wilt to a water content of fish meat of not more than 60%. After that, the fish is sent to steam cooking. For this, a whey solution is introduced into the boiler with a grate, as which 25 kg of water and 25 kg of whey are taken. The prepared layers are laid out on the grates, the boiler lid is tightly closed and steam treatment is carried out until the temperature in the center of the fish reaches 72 ° C.

The finished product has a dense consistency, the meat does not exfoliate, at the same time, juicy, easily wetted by saliva. The skin of herring is highly sticky, does not separate from fish meat and can be eaten. The fish is boiled over the entire thickness of the meat, the blood near the spine is clotted, the meat is well separated from the bones, the color of the meat on the break is light, the taste and aroma of the product are free from extraneous odors and smacks.

Example 2. It is carried out analogously to example 1, but in the solution of whey add smoke preparation in the amount of 0.1% by weight of the solution.

The finished product has a compacted, delicate, juicy texture, the skin does not separate from the meat and can be eaten. At the same time, the product has a light aroma and taste of smoking.

Example 3. 100 kg of capelin are washed, salted with an aceous method to a salt content in muscle tissue of 1.2-2.5%. Then cut, removing the insides and scales. Then the fish is dried until the water content in the fish meat is 50%. After that, the fish is sent to steam cooking. A whey solution is introduced into the boiler with a grate, for which they take 20 kg of water, 30 kg of whey. The prepared fish is laid out on the lattice, the boiler lid is tightly closed and steam treatment is carried out until the temperature in the center of the fish reaches 70 ° C.

The consistency is dense, the fish does not exfoliate, the meat is juicy, easily moistened with saliva. The skin is characterized by increased stickiness, does not separate from fish meat. The fish is boiled over the entire thickness of the meat, the blood near the spine is clotted, the meat is well separated from the bones, the color of the meat on the break is light, the taste and aroma of the product are free from extraneous odors and smacks.

Example 4. 100 kg of chum salmon are washed, cleaned of impurities, then cut, removing the insides, scales, and plastovat in two halves. The formations are salted with the aceous method to the salt content in muscle tissue of 1.2-2.5%. After salting, the fish is dried until the water content in the fish meat is 55%. After that, the fish is sent to steam cooking. A whey solution is introduced into the boiler with a grate, for which 5 kg of water, 45 kg of whey are taken. The prepared layers are laid out on the grates, the boiler lid is tightly closed and steam treatment is carried out until the temperature in the center of the fish reaches 71 ° C.

The consistency of fish meat is dense, the fish does not exfoliate, the skin does not separate, the meat is juicy, dense, easily moistened with saliva. The meat of the fish is well separated from the bones, the color of the meat on the break is light, the taste and aroma of the product without extraneous odors and smacks.

Example 5. It is carried out analogously to example 4, but in the whey solution add the smoking product in an amount of 1% by weight of the solution.

The finished product has a compacted, delicate, juicy texture, the skin does not separate from the meat and can be eaten. Moreover, the product has a pronounced aroma and taste of smoking.

Claims (2)

1. A method of preparing a culinary product from fish, characterized in that the previously prepared fish is salted until the mass fraction of salt in the muscle tissue reaches 1.2-2.5%, then the fish is dried until the water content in it is not more than 60%, after what is carried out steam cooking in a solution of whey until the temperature in the center of the fish reaches 70-72 ° C. 2. The method according to claim 1, characterized in that during steam cooking, a smoking preparation is added to the whey solution.