RU2377935C1 - Dietary product of squid and method of cooking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparation of minced fish meat surimi out of the giant squid, skinned filleted squid bodies and fresh lard (salted pork fat) for mincing. The mince is prepared by fine mincing of the surimi mince along with the fillet for 2-3 min. The lard is minced separately from the mince by passing it through a chopper with a hole diametre of 3 mm maximum. The ingredients according to the recipe are added into the minced mixture of squids and the prepared mixture is chopped for 5-7 minutes at 10°C maximum. The minced mixture is stuffed into a shell and formed. Then the product is kept for 1-1.5 hours at 5-10°C, boiled for 30-35 min in water at 75-80°C folloed by cooling in water to 20°C maximum. Thus a dietary product out of squid is produced.

EFFECT: invention enables to obtain a food product of high value out of cheap raw material.

3 cl, 1 ex

Description

The invention relates to the fishing industry, namely to the production of therapeutic food products from such hydrobionts as squid, and can be used in medical, dietary and baby nutrition, including for therapeutic purposes.

Squid has long been considered a recognized marine delicacy. Compared with other objects of marine fishing, squids have a large yield of edible parts, up to 80%. Squid meat is very nutritious, rich in essential amino acids, for example, the content of an amino acid such as lysine in squid is higher than in beef and eggs, in the body tissues there are many extractive substances that contribute to the release of digestive juices. In terms of protein, vitamins B6, and PP, squid is superior to fish meat and domestic animals. Squid lipids (fats) are rich in essential polyunsaturated fats, which play a significant role in human nutrition. In addition, squids are rich in such valuable minerals as phosphorus, iron, magnesium, copper, selenium, iodine, etc., in their content they are superior to cow's milk, veal, fish. Squid products differ not only in their pleasant taste, great nutritional value, but also in healing properties. The healing power of squid is based on high protein value, the presence of biologically active substances and relatively low calorie content. Therefore, it is advisable to prepare diet foods from raw frozen squids.

Known products with therapeutic and prophylactic properties, made from squid or which include this seafood, with medicinal and dietary properties, providing the human need for trace elements.

These may include: a product made according to the patent of the Russian Federation No. 2196481 for the invention “A method of obtaining a balanced food product”, prepared on the basis of surimi minced meat, the filling of which includes crushed squid meat (publ. January 20, 2003); according to the application No. 99115197 for the invention "Method for the production of fish paste", according to which squid can be used as raw material (publ. 06/10/2001); according to the application No. 2002123863 for the invention “Molded fish product”, which includes minced meat from squid tentacles (publ. 10.08.2004); according to the applications No. 94045617 and 95116499 for the invention “Dietary product” (publ. 10/20/1996 and 04/20/1998), according to the application No. 2005128542 (publ. January 27, 2006), which also include the inclusion of squid meat in the product.

The closest technical solution is the prototype of the proposed solution is the invention "Delicious sausage" by application No. 20011116302 (publ. 06/20/2004). The composition of this finished product includes surimi minced meat, seafood, bacon, egg, vegetable oil, starch, and flavorings.

The above methods and products involve the use of one of the traditional types of squid: command squid, ilex squid, bartram, etc.

The proposed solution allows us not only to expand the range of medicinal and prophylactic food products from aquatic organisms, but also to use unconventional, little-used surimi minced meat from a cheaper giant (Peruvian-Chilean) mixed with a more used and expensive type of squid for the preparation of the minced meat.

In our case, minced surimi from giant squid contained more protein (20.7%) compared, for example, to fillet of commando squid (14.7%), thus, its introduction into the composition of the minced meat allowed to increase both food and biological the value of the finished product (17.7% protein).

According to experts, the total protein content, their composition, structure are the most important indicator of the technological properties of cephalopod mollusk tissues. The research results showed that the proteins entering the muscle tissue of hydrobionts are characterized by a complex composition and variety. For example, in four species of squid, the main part (51.0-59.7) is represented by sarcoplasmic and 20.0-35.2% myofibrillar fractions, which, on the one hand, provide high biological value, and on the other hand, determine the most important functional properties of proteins: solubility, swelling, ability to stabilize disperse systems (foams, emulsions, suspensions), form gels, as well as adhesive and rheological properties. Studies of the fractional composition of proteins of various types of squid showed that tissue proteins of Pacific squid contain slightly more sarcoplasmic proteins than Atlantic proteins (illexes, loligo) (Proteins are a key factor in the formation of technological properties of cephalopod mollusk meat / N.V. Shchennikova, N.V. Starichkova // Fisheries research of the oceans: materials of the III International Scientific Conference (Vladivostok, May 19-21, 2005): in 3 volumes - Vladivostok: Dalrybvtuz. - 2005. - V. 2. Part 4. Theory and food production practices.).

The proposed squid diet product includes surimi minced meat made from gigantic (Peruvian-Chilean) squid, chopped skinless commander or ilex squid fillet, fresh lard (bacon), starch, egg powder, wheat flour, salt and flavorings in the following ratio of components , wt.%:

Chopped skinned fillet of commander squid or illex 50.5-54.0 Minced surimi minced (peruvian Chilean) squid 27.7-31.2 Pork fat (bacon) fresh 10,2 Starch 3.8 Wheat flour 2.0 Egg powder 0.5 Salt 1.2 Flavoring Additive Rest

The method of preparing a dietary product from squid according to the above recipe includes preliminary preparation for grinding minced surimi from giant squid, skinless fillet from carcasses of commander squid or ilex and fresh lard (salted pork fat). Surimi forcemeat is thawed in air, squid carcasses are sent to water defrosting, washing, butchering using known methods for skinless fillet. Fresh fat (bacon) is cut into pieces, separated from the skin and peeled. Pieces are separately passed on a spinning top with a hole diameter of not more than 3 mm.

To prepare the minced mixture, the surimi mince, together with the prepared skinned squid fillet, is finely ground for 2-3 minutes.

Add components to the minced squid mixture according to the product formulation.

The prepared mixture of components is cutted for 5-7 minutes at a temperature of the mixture not higher than 10 ° C, the resulting minced mixture is sent for extrusion into the shell.

The finished product, depending on the type of product, is formed in the form of sausages, sausages or cooked sausages based on minced meat.

The resulting product is kept for 1-1.5 hours at a temperature of 5-10 ° C, then boiled for 30-35 minutes in water with a temperature of 75-80 ° C, after which it is cooled in water to a temperature of no higher than 20 ° C.

The proposed method for the preparation of sausages, sausages or cooked sausages on the basis of various types of squid mixes makes it possible to obtain minced meat of a good structure with pleasant taste, and also by replacing the main component - skinned squid fillet with ready-made minced squid surimi, significantly reduce the cost of the finished product, while increasing the nutritional value of the target product (17.7% protein).

The finished product may contain up to 82.2% minced seafood - squid, while gentle heat treatment of the raw material in the preparation of a dietary product with therapeutic and prophylactic properties allows you to preserve the native properties of the raw materials used, including the content of trace elements (e.g. selenium) in organic form.

An example of cooking sausages from squid.

Ice cream squad commander was sent to water defrosting in clean running water with a temperature of no higher than 20 ° C. Squid carcasses were cut into fillets, washed in clean water, placed in perforated baking sheets and allowed to drip for 20 minutes, after which they were placed in hot water at a temperature of 65-70 ° C at a ratio of squid: water - 1: 3, intensively mixed for 2- 3 minutes, skinned, cooled and washed the fillet in fresh cold water, then placed on perforated baking sheets to drain excess moisture for 15 minutes.

Minced surimi from giant (Peruvian-Chilean) squid was thawed in air at a temperature of no higher than 20 ° C to a temperature of -5 to 0 ° C.

Fresh lard (bacon) was cut into pieces, separated from the skin, peeled and passed separately through a spinning top with a hole diameter of not more than 3 mm.

Prepared for mixing, 5.1 kg of ilex squid fillet and 3.12 kg of surimi minced meat from a giant squid were sent to a fine-grinding machine (cutter) and ground for 2 minutes.

The components were added to the chopper with a crushed mass of squid in accordance with the product formulation per 10 kg of the mixture: potato starch - 0.38 kg, wheat flour - 0.2 kg, egg powder - 0.05 kg, salt - 0.12 kg , glurinate - 0.01 kg, fresh lard (salted pork fat) - 1.02 kg.

The prepared mass was cutter for 6 minutes at a temperature of not more than 10 ° C.

The minced meat was unloaded from the cutter into a container and sent for extrusion into artificial sausage casings with a diameter of 15-20 mm, which were previously soaked in clean water at a temperature of 22 ° C for 30 minutes.

Stuffed meat was squirt into the prepared shell. The formed tourniquet was divided into individual sausages by twisting the tourniquet.

For sedimentation and compaction of the mixture, the sausages were kept at a temperature of 5-8 ° C for 1.5 hours and sent for cooking in water with a temperature of 75 ° C for 35 minutes, after which the finished product was cooled in water until a temperature of 20 ° C was reached.

The energy value of sausages in 100 g was 209 kcal.

Sausages prepared on the basis of minced squid in accordance with the proposed method and recipe contain natural products: squid meat, lard, have a good sausage structure and taste.

In the manufacture of sausages or sausages, the technology does not change, they only use casings of the quality and diameters necessary for these purposes.

The proposed method for the preparation of dietary sausages, sausages or cooked sausages based on minced squid mixes of different types allows you to expand the range of medicinal and prophylactic food products from hydrobionts, and to use the less used surimi minced sausage mincemeat in combination with more expensive and traditionally used types of squid giant (Peruvian-Chilean) squid, getting minced meat of a good structure with pleasant taste and minimal changes and the native properties of muscle tissue of raw materials, while not only increasing the nutritional and biological value of minced meat, but also significantly reducing the cost of finished products. The product has great nutritional value and healing properties, relatively few calories.

The proposed dietary product can be used in medical, dietary and school children's nutrition, including for therapeutic and prophylactic purposes for the general population.

Claims (3)

1. A dietary product made of squid, made from minced surimi, seafood, pork fat (stew), starch, flavoring, characterized in that the minced meat is surimi made from giant (Peruvian-Chilean) squid, seafood - shredded skinned squid fillet of Commander’s or Illex, add egg powder, wheat flour, salt in the following ratio of components, wt.%:
chopped skinless fillet Commander squid or illex 50.5-54.0 minced surimi from a giant (Peruvian Chilean) squid 27.7-31.2 fresh pork fat 10,2 starch 3.8 egg powder 0.5 wheat flour 2.0 salt 1,2 flavoring agent e.g. glurinate rest 2. Diet product from squid according to claim 1, characterized in that it is either sausages, or sausages, or cooked sausages based on minced meat. 3. The method of preparing a dietary product from squid according to claim 1, including preliminary preparation of minced surimi from giant squid, skinless fillet of squid carcasses and fresh pork fat (bacon) for grinding, preparing a minced mixture by finely chopping surimi minced meat with fillet for 2-3 min, grinding fat separately from minced meat by passing through tops with a hole diameter of not more than 3 mm, adding components according to the recipe to the stuffing mixture from squid and chopping the prepared mixture with comp onents for 5-7 minutes at a temperature of the mixture not higher than 10 ° C, the direction of the resulting minced mixture for extrusion into the shell, molding the finished product, keeping it for 1-1.5 hours at a temperature of 5-10 ° C, cooking for 30-35 min in water with a temperature of 75-80 ° C, followed by cooling in water to a temperature of no higher than 20 ° C.