RU2368252C1 - Fish and flour products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for dough and fish filling preparation, dough cutting, forming, proving and baking. Fish fillet is cut into pieces 4-12 mm, table salt is added in quantity 0.7%, raw onions are added in quantity from 7.5% to 10.5% and dried meal-monger in quantity from 0.3% to 0.8%. Product's forming is performed with dough and filling ratio from 50:50 to 40:60.

EFFECT: invention allows to reduce fish lipids oxidation grade and provide lipid fraction stability while storage life is being increased.

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Description

The invention relates to the food industry, namely the production of fish-shaped culinary products, preferably baked pies, pies, pies, pies, stuffed with salmon fish and / or cod, halibut and non-fish fishing objects (cucumaria, squid, crabs).

A known method for the production of flour culinary products, including cake kulebyak, pies with minced fish. To prepare the minced meat, they take fillet of sea bass, or cod, or catfish, or pike perch without skin and bones, or with skin without bones, or carp fillets of industrial production, cut into pieces and let (cook in a small amount of water). The finished fish is ground, add sauteed onions, parsley, white sauce and mix thoroughly. When cooking minced fish with rice, ready-made minced fish is mixed with friable rice (Collection of technological standards. A collection of recipes for dishes and culinary products for public catering establishments at secondary schools. / Under the general editorship of V.T. Lapshina. - M .: Khlebprodinform, 2004 . - p. 513).

The disadvantage of this method is the high duration of the process associated with the thermal preparation of the components of the filling.

A known method for the production of baked pies with fish filling, according to which the recipe components of minced fish is subjected to traditional preparation. Prepared cod is cut, blanched with steam and cutted. Prepared white cabbage is chopped and subjected to freezing, preferably slow. Prepared onions are chopped and sautéed in vegetable oil. Further, all the components provided for in the formulation are mixed without oxygen. Pies are formed from the cut dough, the ratio of the test shell and the filling is 71:29 (RF patent No. 2280364, A21D 13/00, A23L 1/325, "Method for the production of baked pies with fish filling", applicant and patentee Kvasenkov O.I. and dr .; publ. 07/27/2006).

The disadvantage of this method of preparing fish-shaped culinary products is the low nutritional (biological) value of the products for a given ratio of the test shell and the filling, the high duration of the process associated with the technological stages of preparing the filling (blanching fish, freezing cabbage, sautéing onions) and the availability of special technical equipment for mixing prescription components without oxygen, which can be a constraining factor in the production.

The closest in technical essence and the achieved result to the claimed solution is a method for the production of culinary flour, fried, baked products, including pies, cake rolls, pies, according to which the fish fillet or minced meat is grinded on a top with a grid diameter of 2-3 mm, add salt in an amount of 1.0-1.5% by weight of minced meat and stew until ready with continuous stirring with or without water in an amount of not more than 2% by weight of minced meat. It is allowed to add chopped soaked salted fish no more than 25% of the total mass of minced meat and chopped scrap of fried fish no more than 20% to the stewed meat. Vegetable oil is added to the mixture and heated to a temperature of no higher than 75 ° C. The prepared meat is cooled and mixed in a meat mixer with other components until a homogeneous mass is obtained. When molding products, the ratio of the test shell and filling is from 60:40 to 65:35 (Technological instructions for the manufacture of culinary flour products fried, baked and frozen. TI No. 519-2003 / LLC TsS Vostok-Test. - Vladivostok, 2005. - p. 4).

The disadvantage of this method of preparing fish-shaped culinary products is the double thermal treatment of fish, leading to a deterioration in the quality of products due to the deep denaturation of fish proteins. Obtaining finely ground minced fish with a meat grinder (spinning top) also helps to deepen the degree of protein denaturation when frying minced meat, baking products. In addition, in this method of preparing products, the process is time-consuming and energy-intensive due to the double heat treatment of the filling, when fish lipids, which are unstable during heat treatment, form peroxide compounds, which degrade the nutritional value of the products. The disadvantages of this method include the low nutritional and biological values of fish-shaped culinary products with a ratio of test shell and filling from 60:40 to 65:35. The disadvantages of this method also include the low shelf life of products (24 hours at a temperature of 4 ± 2 ° C), which is a limiting factor in industrial production volumes.

The technical effect of the invention is to improve the quality of fish-shaped culinary products by increasing the nutritional and biological values, improving organoleptic and physico-chemical parameters, as well as increasing the shelf life of fish-shaped culinary products without introducing synthetic preservatives.

The technical effect is achieved by the fact that in the method for the production of fish-shaped culinary products, preferably baked pies, cake rolls, pies, involving the preparation of dough and fish fillings, cutting dough, molding pies, cake rolls, pies with fish fillings, proofing and baking, for preparing fish fillet fillet fish are cut into pieces 4-12 mm in size, salt is added in an amount of 0.7%, onions in an amount of 7.5 to 10.5%, dried meadowsweet in an amount of 0.3 to 0.8%, after mixing fish filling without t rmicheskoy preparation immediately directed to molding at a ratio of the test membrane and the filling from 50:50 to 40:60. The introduction of dried meadowsweet allows you to reduce the degree of oxidation of fish lipids and ensure the stability of the lipid fraction, since fish oil is subjected to hydrolysis and oxidation processes during heat treatment.

The effectiveness of the proposed method is proved by the following examples.

Example 1. The dough was prepared according to a known recipe unpaired method. To prepare the filling used sockeye ice cream. After thawing and washing the raw materials, the fish was cut manually on a fillet, which was then manually cut into pieces 4-5 mm in size. Then, table salt was added to the minced meat, onions, dried meadowsweet, in an amount of 0.3% by weight of the obtained minced meat. The total preparation time for the filling was 30 minutes. After mixing, the fish filling without thermal preparation was immediately sent to the molding of products with a ratio of the test shell and filling 65:35. Proofing and baking of products was carried out according to traditional technology.

The filling was prepared according to the following recipe, wt.%:

Sockeye salmon - 88.5

Onions - 10.5

Dried meadowsweet - 0.3

Salt - 0.7.

Losses during baking amounted to 12.0%. Mass fraction of filling is 34.2%. Humidity of the filling is 61.5%. The moisture content of the base (test shell) is 44.3%. VUS fillings before baking 48.0%, after baking 47.1%. pH of the filling before baking 6.29; after baking - 6.35. According to organoleptic characteristics, the filling is dense, elastic, has a pink color, characteristic of sockeye salmon, the taste and smell are pleasant. The base is dense, sticky at the point of contact with the filling. According to the tasting results, the score was 4.0 points on a five-point scale. After storing the sample for 3 days, KMAFAnM exceeded the maximum permissible level by 3.5 times. The nutritional value of the product was: proteins - 13.8 g; fats - 4.7 g; carbohydrates - 27.2 g.

Example 2. The dough was prepared according to a known recipe unpaired way. To prepare the filling used sockeye ice cream. After thawing and washing the raw material, the fish was cut manually on a fillet, which was then manually cut into pieces 11-12 mm in size. Then added table salt, onions, dried meadowsweet, in the amount of 0.8% by weight of the obtained meat. The total cooking time for the filling was 28 minutes. After mixing, the fish filling without thermal preparation was immediately sent to the molding of products with a ratio of the test shell and the filling of 40:60. Proofing and baking of products was carried out according to traditional technology.

The filling was prepared according to the following recipe, wt.%:

Perka - 88.3

Onions - 10.2

Dried meadowsweet - 0.8

Salt - 0.7.

Losses during baking amounted to 11.2%. Mass fraction of filling 55.7%. Humidity of the filling is 60.3%. The moisture content of the base (test shell) is 37.8%. VUS fillings before baking 56.9%, after baking 54.3%. pH of the filling before baking 6.31; after baking - 6.39. According to organoleptic characteristics, the filling is elastic, the color is pink, typical for sockeye salmon, the taste and smell are pleasant. According to the results of the tasting, the score was 4.5 points on a five-point scale. After storing the sample for 3 days, KMAFAnM did not exceed the maximum permissible level. The nutritional value of the product was: proteins - 15.6 g; fats - 5.8 g; carbohydrates - 19.2 g.

Example 3 (kulebyaka "Delicious"). The dough was prepared according to a well-known recipe in an unpaired way. To prepare the filling, we used sockeye salmon, ice cream cod, and crab meat ice cream. After thawing and washing, the fish was manually cut into fillets, which were then manually cut into 10 mm pieces. The crab meat was thawed and cut into 5 mm pieces. Then added table salt, onions, dried meadowsweet in the amount of 0.8% by weight of the obtained meat. The total cooking time for the filling was 32 minutes. After mixing, the fish filling without thermal preparation was immediately sent to the molding of products with a ratio of the test shell and filling 50:50. Proofing and baking of products was carried out according to traditional technology.

The filling was prepared according to the following recipe, wt.%:

Sockeye salmon - 27.0

Cod - 46.0

Crabs - 18.0

Onions - 7.5

Dried meadowsweet - 0.8

Salt - 0.7.

Losses during baking amounted to 11.8%. Mass fraction of the filling is 50.9%. Humidity of the filling is 59.3%. The moisture content of the base (test shell) is 38.8%. VUS fillings before baking 55.7%, after baking 53.4%. pH of the filling before baking 6.32; after baking - 6.34. According to organoleptic characteristics, the filling is juicy, has a white-pink color, with pieces of crab meat, the taste and smell are pleasant. According to the results of the tasting, the score was 4.9 points on a five-point scale. After storing the sample for 3 days, KMAFAnM did not exceed the maximum permissible level. The nutritional value of the product was: proteins - 13.9 g; fats - 2.0 g; carbohydrates - 19.0 g.

Example 4 ("Kamchatsky" pie). The dough was prepared according to a well-known recipe in an unpaired way. To prepare the filling used sockeye ice cream. After thawing and washing, the fish was cut and manually cut into 5 mm pieces. Then added table salt, onions, dried meadowsweet, in the amount of 0.8% by weight of the obtained meat. The total cooking time for the filling was 28 minutes. After mixing, the filling without thermal preparation was immediately sent to the molding of products with a ratio of the test shell and filling 40:60. Proofing and baking of products was carried out according to traditional technology.

The filling was prepared according to the following recipe, wt.%:

Sockeye salmon - 88.3

Onions - 10.2

Dried meadowsweet - 0.8

Salt - 0.7.

Losses during baking amounted to 11.4%. Mass fraction of filling is 52.7%. Humidity of the filling is 60.0%. The moisture content of the base (test shell) is 37.4%. VUS fillings before baking 56.5%, after baking 54.9%. pH of the filling before baking 6.30; after baking - 6.38. According to organoleptic characteristics, the filling is elastic, the color is pink, typical for sockeye salmon, the taste and smell are pleasant. According to the results of the tasting, the score was 4.8 points on a five-point scale. After storing the sample for 3 days, KMAFAnM did not exceed the maximum permissible level. The nutritional value of the product was: proteins - 15.6 g; fats - 5.8 g; carbohydrates - 19.2 g.

For comparison, pies with fish and rice were prepared according to the prototype method, the filling was prepared according to the following recipe, wt.%:

Sockeye salmon - 82.2

Onions - 10.2

Rice - 3.6

Sunflower oil - 2.9

Salt - 1.08

Ground black pepper - 0.02.

The total losses during the thermal preparation of minced meat and baking amounted to 28.7%. Mass fraction of filling 30.6%. Humidity of the filling is 58.0%. The moisture content of the base (test shell) is 39.9%. VUS fillings before baking 47.3%, after baking 46.8%. pH of the filling before baking 6.35; after baking - 6.39. According to organoleptic indicators, the filling is dry, has a pale color, not typical for sockeye salmon, the taste and smell are fishy, pronounced. According to the tasting results, the score was 3.7 points on a five-point scale. After storing the sample for 3 days, KMAFAnM exceeded the maximum permissible level by 14 times. The nutritional value of the product was: proteins - 13.5 g; fats - 8.0 g; carbohydrates - 27.9 g.

Thus, the above examples confirm the feasibility of the proposed method for producing fish-food culinary products of high nutritional and biological value. The target product obtained by the described technology has a higher protein content (14.0-20.0% more), which is more than 20% of the daily human requirement and a higher biological value (83.0-85.8%) than the most close analogue (49.1%). In the obtained target product, the ratio of vegetable and animal proteins is 40:60, which is closer to the recommended one (45:55), and the fat included in the product is mainly represented by fish lipids, which contain unsaturated fatty acids with five to six double bonds (eicosapentaenoic, docosahexaenoic) and help prevent cardiovascular diseases in humans by lowering cholesterol and its esters in the blood.

The organoleptic properties of the fish-based culinary products obtained by the proposed method according to the average score of the tasting score are higher than that of the product obtained by the prototype method by 1.2 points. The shelf life of the obtained target product at a temperature of 4 ± 2 ° C exceeds twice the shelf life of the product obtained by the prototype method.

The claimed method allows to reduce the duration of the process, reduce energy consumption by eliminating the thermal preparation of the filling, expand the range of fish culinary products. The proposed method was implemented in experimental conditions.

Claims (1)

Method for the production of fish-shaped culinary products, preferably baked pies, pie, pies, involving dough and fish filling, cutting dough, molding pies, pies, pies with fish fillings, proofing and baking, characterized in that the fish fillet is cut into fish pieces 4-12 mm in size, add table salt in an amount of 0.7%, onions in an amount of from 7.5 to 10.5%, dried meadowsweet in an amount of from 0.3 to 0.8%, and the molding of products is carried out at test ratio Tarts and fillings from 50:50 to 40:60.