RU2378956C1 - Method of production of canned seafood or fish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves boiling, batching, prepacking, pouring filling and sealing. Before prepacking, vegetable are put into the polymeric bags at a certain ratio of the ingredients. The ingredients are mixed and heat-treated at 70-80°C for 30-45 min.

EFFECT: reduction in the temperature and time of heat treatment.

4 cl, 3 tbl, 3 ex, 1 dwg

Description

The invention relates to the food industry, namely the production of canned seafood or fish with vegetables in sauces, mainly mayonnaise.

A known method for the production of seafood in cream sauces, for example, "Squid in a white cream sauce", "Squid in a red cream sauce", "Cucumaria in a red cream sauce." The production technology of these products includes defrosting, cutting and cooking, subsequent portioning, preparation of cream sauce based on fish broth with a solids content of 3.4%, packing squid or cucumaria in a container and pouring seafood with cream sauce at a ratio of seafood to cream sauce 1: 1 sealing. (Artyukhova S.A., Bogdanov V.D., Datsun V.M. et al .; Edited by T. Safronova and V. Shenderiuk. Technology of products from hydrobionts.- M .: Kolos - 2001. - p. 394-397).

The disadvantages of this method are the complexity of the technology and the duration of the preparation of fish broths with a solids content of at least 3.4%. In addition, the resulting product has a short shelf life of 72 hours

The closest to the claimed technical solution for the combination of common essential features is a method for the production of canned food "Pipe in oil-tomato filling", including thawing, cooking, portioning into 3-7 mm pieces, preparing pouring, filling, filling, sealing and sterilization at temperature 112 ° C for 70 minutes The ratio of the blower and the fill is 75-25 wt.% (GIPRORYBFLOT SBTI., Part 3, 4, 5 p. 169-178).

The disadvantage of this method is the high-temperature heat treatment of the protein-containing product, which leads to deep denaturation of protein macromolecules, accompanied by the formation of carbonyl compounds, while the interaction of proteins with carbohydrates leads to the formation of melanoidins (dark-colored products), as a result of which the product acquires a specific caramel taste, which results in low nutritional value and low organoleptic characteristics of the finished product.

The objective of the invention is to improve the quality of canned seafood or fish and the approximation of consumer properties of canned product to culinary dishes.

The technical result is achieved by reducing the temperature and time of heat treatment.

The problem is solved in that in the method for the production of canned seafood or fish, including boiling, portioning, packaging, filling, sealing, according to the invention, before packing in plastic bags, vegetables are additionally added in the following ratio, wt.%:

fish or seafood 8-15

vegetables 10-15

mayonnaise sauce 70-82,

the components are mixed, heat treatment is carried out at a temperature of 70-80 ° C for 30 45 minutes

As seafood use squid or trumpeter.

Salmon species of fish are used as fish.

As vegetables use carrots or zucchini, or eggplant.

Common with the prototype signs are cooking, portioning, filling, filling, sealing.

Distinctive features are packaging in polymer bags, additional vegetables, mixing components, heat treatment at a temperature of 70-80 ° C for 30-45 minutes.

Introduction to the recipe of vegetables, such as carrots or zucchini, or eggplant, increases the nutritional value of the product due to the content of minerals (calcium, phosphorus, potassium, iron, etc.), vitamins PP, C, B ₁ , B ₂ , B ₆ , K. Seafood is a raw material with a high content of high-grade proteins, essential amino acids - lysine, leucine and isoleucine, as well as dicarboxylic amino acids, such as aspartic and glutamic, polyunsaturated fatty acids, minerals, vitamins. As a result, the combination of properties of a food product from seafood and vegetables allows us to satisfy the physiological needs of a person in necessary substances and energy.

The drawing graphically shows the dependence of the duration of the pasteurization time on the ratio of solid and liquid parts:

line 1 - with a ratio of solid and liquid parts as 30:70;

line 2 - with a ratio of solid and liquid parts as 75:25.

Heat treatment by pasteurization at 70-80 ° C for 30-45 min improves the quality of the finished product by reducing the degree of protein denaturation, the destruction of essential amino acids, water-soluble vitamins, unsaturated fatty acids. After pasteurization, the loss of essential amino acids and fatty acids is 30-50%, while after sterilization it is 50-70%.

The claimed temperature of the heat treatment, the duration of exposure and quantitative intervals of the components are essential features and deviation from them does not allow to solve the problem posed by the invention.

Pasteurization at temperatures below 70 ° C does not provide microbiological stability of the product during storage.

A temperature increase of more than 80 ° C reduces the nutritional and biological value of the product, since a temperature increase of 10 ° C gives an increase in the reaction rate of melanoidinogenesis by 2–3 times. The formation of melanoidins (dark-colored products) reduces the digestibility of amino acids, since the sugar amine complexes are not hydrolyzed by digestive tract enzymes.

Duration of pasteurization less than 30 minutes does not provide microbiological stability of the product. The duration of pasteurization for more than 45 minutes is irrational, since the desired technological effect, expressed in the sterility of canned food after pasteurization for 30-45 minutes, has been achieved. In addition, with an increase in the duration of exposure to temperature, the depth of change in the chemical composition of the product increases.

The ratio of seafood or fish, vegetables and mayonnaise sauce 8-15: 10-15: 70-82 is sufficient to ensure high organoleptic characteristics of the finished product, as it allows to reduce the pasteurization time, which helps to reduce the depth of chemical changes in the product and reduce the loss of essential amino acids. When the ratio of seafood and sauce according to the prototype 75:25, respectively, there is an increase in the duration of heating of the product by 2 times (see drawing), which leads to an increase in the total pasteurization time, and ultimately reduces the quality of the finished product. In addition, increasing the content of fish or seafood significantly increases the cost of the product.

The advantage of this method is to improve the quality of canned seafood and fish by reducing the temperature and time of heat treatment, as well as expanding the range of pasteurized canned food in bags, as well as reducing energy costs.

Pasteurized canned seafood and fish with vegetables in mayonnaise sauce have high organoleptic and physico-chemical characteristics. The sauce is homogeneous, there are no fractions of free water that appear in the sauce during sterilization of canned food made according to the prototype. Canned food can be produced both from freshly caught and from frozen seafood or fish.

Microbiological indicators of finished products produced by the present method, and the shelf life of canned food, in accordance with the examples below, are shown in tables 1 and 2.

The shelf life of canned food produced according to the invention is increased in comparison with analogues and is 6 months.

Organoleptic evaluation of the pasteurized products made of fish or seafood with vegetables in mayonnaise sauces by the proposed method was carried out on tasting advice, the results are shown in table 3.

The method is as follows.

Example 1. The production of canned food from a trumpeter with vegetables in mayonnaise sauce

For the production of 1500 g of a trumpeter with vegetables in mayonnaise sauce, in accordance with the invention, 170 g of boiled trumpeter are taken, portioned on a spinning top with a grill hole diameter of 14 to 15 mm, 120 g of carrots are thoroughly washed, blanched in hot water for 5 minutes, cooled, remove the skin and grind on a top with a diameter of the holes of the lattice from 14 to 15 mm Then the components are mixed in the following ratio of blower, carrot and mayonnaise sauce 15:10:75 and packaged in bags, then sealed and pasteurized at a temperature of 70 ° C for 45 minutes.

To prepare mayonnaise sauce, a vegetable oil heated to 110 ° C is served in an amount of 200 ml, 15 g of soy flour, 4 g of carrageenan, 25 g of skimmed milk powder, previously dissolved in warm water, table salt, sugar, water. The mixture is heated at 90 ° C with constant stirring and homogenized.

Example 2. Production of canned fish and vegetables in mayonnaise sauce

To produce 1000 g of chum salmon with vegetables in mayonnaise sauce, take 250 g of boiled chum salmon and grind it on a top with a grill hole diameter of 14 to 15 mm, 120 g of carrots are thoroughly washed, blanched in hot water for 5 minutes, cooled, skinned and crushed on a top with a diameter of lattice holes from 14 to 15 mm. Then the components are mixed in the following ratio of chum, carrot and mayonnaise sauce at 15:10:75 and packaged in bags, then sealed and pasteurized at 75 ° C for 35 minutes. Mayonnaise sauce is prepared as described in example 1.

Example 3. The production of canned squid with vegetables and mushrooms in mayonnaise sauce

To produce 1500 g of squid with vegetables and mushrooms in mayonnaise sauce, take 180 g of boiled squid, 400 g of fresh champignon mushrooms and 50 g of onions, peel, wash, grind in a top with lattice holes with a diameter of 14 to 15 mm and fry in vegetable oil . Further, the technological operations before mixing the components are similar to Example 1. The components are mixed in the following ratio of squid, carrots, mushrooms and mayonnaise sauce 12: 8: 10: 70 and packaged in bags. Then hermetically sealed and pasteurized at 80 ° C for 30 minutes

Table 1 Microbiological indicators of finished products Controlled microorganisms Example No. one 2 3 KMAFAnM 0.1 × 10 ¹ 0.2 × 10 ¹ 0.1 × 10 ¹ BGKP but. but. but. B. sereus but. but. but. Sulfite reducing but. but. but. clostridia S.aureus but. but. but. Pathogenic, including but. but. but. salmonella but. - not found

table 2 Dynamics of changes in microbiological contamination (KMAFAnM) of products during storage, CFU in 1.0 g of product Example Duration of storage, months 2 3 5 6 one 0.1 × 10 ¹ 0.1 × 10 ¹ 0.4 × 10 ¹ 0.8 × 10 ¹ 2 0.2 × 10 ¹ 0.1 × 10 ¹ 0.3 × 10 ¹ 0.6 × 10 ¹ 3 0.1 × 10 ¹ 0.3 × 10 ¹ 0.5 × 10 ¹ 0.8 × 10 ¹

Table 3 Organoleptic evaluation of the quality of finished products Indicator score characteristic points Samples No. 1 Number 2 Number 3 Appearance Sauce color White or yellowish 5 5 5 5 White with a grayish tint 3 - - - Grayish one - - - Fill distribution Uniform distribution of sauce 5 5 5 5 A small portion of seafood and vegetables is not covered one - - - The clarity of the chopped pieces in the sauce Clear 5 5 - 5 Slightly blurry 3 - 3 - Inclusions have blurry boundaries one - Fill density Not very thick 5 5 5 5 Thick 3 - - - Excessively thin or excessively thick one - - - Taste Characteristic of boiled seafood Pronounced 5 - 5 - Pronounced enough four four - four It is expressed moderately 3 - - - Weakly expressed 2 - - - Barely noticeable one - - - Salty Moderate 5 5 5 5 Under or over expressed 3 - - - Weak or strong one - - - Sour Moderate 5 5 5 5 Under or over expressed 3 - - - Weak or strong one - - - Smell Characteristic of boiled seafood Pronounced 5 5 5 5 Moderately expressed four - - - Expressed enough 3 - - - Weakly expressed 2 - - - Barely noticeable one - - - Vegetable oil Moderate 5 5 5 5 Under or over expressed 3 - - - Weak or severe one - - -

Claims (4)

1. A method of manufacturing canned seafood or fish, including boiling, portioning, filling, filling, sealing, characterized in that, before packing in plastic bags, vegetables are additionally added in the following ratio of components, wt.%:
fish or seafood 8-15 vegetables 10-15 mayonnaise sauce 70-82
the components are mixed, the heat treatment is carried out at a temperature of 70-80 ° C for 30-45 minutes 2. The method according to claim 1, characterized in that as a seafood use squid or trumpeter. 3. The method according to claim 1, characterized in that salmon species of fish are used as fish. 4. The method according to claim 1, characterized in that as vegetables use carrots or zucchini, or eggplant.

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