RU2386367C1 - Production method of combined fish-liver-vegetable mass - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method involves making mince out of lancet fish that is defrosted, rinsed, dried and dressed into fillet with skin. Obtained fish mince is mixed with previously chopped beef liver with the fish-liver ratio of 1:1-5:3. Previously prepared chopped buckwheat or rolled oats, food fibres obtained from saccharified residues such as broken sugar beets and beet root tails previously steeped in water are added into the fish-liver mixture. ^ EFFECT: obtained mixture is carefully stirred and whisked to obtain homogeneous mass with certain ratio of components, invention enables to increase nutritive and biological value of the product. ^ 6 tbl, 4 ex

Description

The invention relates to the food industry and can be used in catering for the preparation of culinary products from chopped mass for the prevention of iron deficiency conditions, gastrointestinal diseases.

The closest in technical essence and the achieved effect is a method for the production of fish cakes and meatballs, which involves chopping on the top of hard recipe components, including fish, stale wheat bread soaked in milk or water, salt, pepper, making minced meat, thoroughly mixing and knocking it, molding cutlets or meatballs, breading them in breadcrumbs and bringing them to readiness in an oven [Collection of recipes and culinary products for catering establishments. - M .: Economics, 1982, from 252-253].

The disadvantages of the resulting product is the low nutritional and biological value of the finished product, the lack of preventive properties.

An object of the invention is to increase the biological and nutritional value of the product, expanding the range of products with a preventive effect.

To solve the technical problem of the invention, a method for producing a combined fish-liver mass is proposed, characterized in that minced meat is prepared from frozen catfish, which is previously thawed, washed, dried and cut into skin fillets, the obtained minced fish is mixed with pre-ground beef liver in the fish-liver mass ratio of 1: 1-5: 3, pre-prepared crushed buckwheat or oatmeal, dietary fiber, flooring are added to the obtained fish-liver mixture produced from sugar wastes, beetroot and tails of sugar beets, previously soaked in water, the resulting mixture is thoroughly mixed and beat until a homogeneous mass is obtained, in the following ratio of components, wt.%:

Fish 50-40 Liver 30-40 Hercules groats or buckwheat eighteen Alimentary fiber 2

The technical result is to increase the nutritional and biological value of finished products, in their preventive orientation.

The chemical composition of animal, fish, vegetable components of minced meat are shown in table 1.

Liver proteins are represented by globulins and albumin, a significant amount of iron-containing proteins is noted. It contains thiamine, pantothenic acid, choline, folic acid, ascorbic acid, retinol, tocopherol.

The liver is characterized by a complex tubular structure. Upon receipt of minced meat from the liver, its initial structure is destroyed, which acquires a creamy consistency, which makes it impossible to produce molded chopped culinary products.

Catfish meat is characterized by the presence of macro- and microelements, complete proteins, vitamins, lipids (Table 2), containing polyunsaturated fatty acids that normalize fat metabolism, help to remove excess cholesterol from the body, protect the body from the harmful effects of ultraviolet rays and give blood vessels elasticity . Amino acids in fish proteins are in ratios favorable for human nutrition (Table 2). The composition of catfish meat includes globulins and albumin, nucleoproteins, lipoproteins, chromoproteins. The meat of frozen catfish is characterized by a high moisture content, which is lost when defrosting, increasing technological losses. The plant ingredients were introduced into the recipe - buckwheat, hercules cereals, rich in starch, pectins, dietary fiber, which allowed the directionally formed structural and mechanical properties of minced meat.

Table 1 The chemical composition of animal, fish, vegetable components of minced meat Composition per 100 g Beef liver Catfish Hercules Buckwheat one 2 3 four 5 Water g 71.1 74.0 12 fourteen Proteins, g 17.9 19.6 eleven 12.6 Fats, g 3,7 5.3 6.2 3.3 Carbohydrates, g 5.3 0 1,2 1.4 Starch, g 0 0 48.9 60.7 Fiber, g 0 1.3 1,1 Ash, g 1.4 1.4 1.7 1.7 Macronutrients, mg Sodium 104 81 twenty 3 Potassium 272 271 330 380 Calcium 9 9 52 twenty Magnesium eighteen 21 129 200 Phosphorus 314 347 328 298 Iron 6.9 20,2 3.6 6.7 Vitamins mg BUT 8.2 3.45 0 0 Carotene 1,0 - 0 0.01 PP 9.0 33 1.00 4.19 FROM 33 21 - - Energy value, kcal 127 126 305 335

table 2 The content of certain fatty acids in catfish meat. Fatty acid Content% Myristine 0.6-6.5 Palmitic 9.3-24.2 Stearic and zoomarin (total) 0.9-4.4 Decosahexaenoic 2.7-22.1 Oleic 9.7-35.6 Linoleic and linolenic (total) 0.4-4.3 Gadolein (eicosene) 0.1-19.3

The introduction of minced fish into the formulation made it possible to enrich the product with lysine, polyunsaturated fatty acids, and the introduction of the liver with carotene, vitamin A.

The results are presented in tables No. 3.4

Table 3 Amino acid content and mince amino acid rate Amino acid, mg / 100 g Amino acid rate,% one 2 four 5 Isoleucine 128 120 140 138 Leucine 131 125 146 144 Met + cyst 109 103 122 115 Lysine 145 135 150 140 Phenylalanine 198 196 191 193 Threonine 109 108 127 126 Tryptophan one hundred 126 140 126 Valine 163 133 143 142

Table 4 The mineral composition of combined systems 100 g options Water, 100 g Protein, mg / 100 g Fat, 100 g Na, mg% K, mg /% Ca, mg /% P, mg /% Fe, mg /% No. 1 60,4 17.6 15.6 82 321 17.5 270 4.9 Number 2 60,4 17.4 17.9 85 318 21.0 263 3.6 Number 4 60.8 17.3 18.0 82 321 17.5 267 4.9 Number 5 61.0 17.4 17.9 82 328 19.6 257 4.3

The introduction of vegetable components into the mince makes it possible to improve the culinary products - the content of potassium, calcium, and magnesium. The presence of starch helps to bind the free moisture of the liver and fish, which makes it possible to obtain the forcemeat texture required for molding, and also increase the nutritional and biological value of the product, enrichment with vitamins and dietary fiber.

The addition of dietary fiber to the fish-liver mass is due to the high content of fiber, gimcellulose and pectin in them. The fractional composition and characteristics of the used dietary fiber obtained from the battle and the tailings of sugar beets [Patent No. 2128928, publ. 04/20/1998, bull. No. 11] are presented in table 5.

Table 5 The composition and characteristics of dietary fiber (PV) Indicators The amount,% by weight of dry matter Humidity% 3-5 Adsorption capacity, mEq / g PV 23-25 Water retention capacity (WCS), g water / g PV 5.4-5.6 Whiteness, units 82-87 Scent Neutral Taste Neutral The fractional composition of PV,% by weight of solids Cellulose 22-25 Hemicellulose 31-33 Pectin 22-25 Lignin 3-5 Sugar 2-3 Ash 3-4

The introduction of dietary fiber into the mass reduces its calorie content due to the significant (22-25%) content of cellulose in PV, which is important for people suffering from obesity and atherosclerosis, hypertension and cholelithiasis. Dietary fiber contains the same amount (22-25%) of pectin substances, which determine the increased sorption properties of PV. These properties of dietary fiber isolated from the battle and the tailings of sugar beets, reduce the content of heavy metal ions, including lead, cadmium, etc. [Dudkin MS New nutritional supplements // Thesis. doc. All conf. "Dietary fiber in the rational nutrition of man." - M., 1989, November 17-19].

Given the properties of PV and the consistency of the finished product, we experimentally established that the mass should contain 2-3% of dietary fiber. This content of dietary fiber allows you to get the finished product with optimal organoleptic properties.

In addition, as natural sorbents, dietary fiber is able to absorb phenol, formaldehyde, urea, nitrates and nitrites [Dudkin MS, Shchelkunov LF New food. - M .: MAIK "Science", 1998. - S. 31-41]. In combination with each other, fiber and hemicellulose enhance intestinal motility, helping to normalize cholesterol metabolism, improve the microflora of the stomach and restore liver function, healing colitis, cholecystitis, hemorrhoids [Dudkin MS, Shchelkunov L.F. New food. - M .: MAIK "Science", 1998. - P.30].

The introduction of dietary fiber into a mass of more than 3% is impractical, since not only a peculiar taste of PV begins to appear, but also the structure of the finished product is densified due to the high water-holding ability of PV.

In addition, in the fish-liver mass, dietary fiber plays the role of a stabilizer, and their presence allows to increase the shelf life of the resulting mass for preparing chopped culinary products up to 48 hours. At the same time, the organoleptic characteristics of the obtained product correspond to the requirements.

The determination of functional and technological properties (FCS) - water-retaining (WCS), moisture-binding (BBC), emulsifying (EM) abilities - was carried out by known methods. FCS determine a number of the most important technological and functional characteristics of products - portioning, molding conditions, modes and methods of heat treatment, organoleptic characteristics of finished dishes.

A method of manufacturing a combined fish-liver mass is carried out as follows, minced meat is prepared from frozen catfish, which is previously thawed, washed, dried and cut into skin fillets, the obtained minced fish is mixed with pre-ground beef liver in a fish-liver mass ratio of 1: 1-5: 3, the prepared fish-liver mixture is made with pre-prepared chopped buckwheat or oatmeal groats, dietary fiber obtained from sugar production waste, fight and x sugar beet bones, pre-soaked in water, salt, the resulting mixture is thoroughly mixed and whipped until a homogeneous mass is obtained, then patties or meatballs are formed from the mass, breaded in breadcrumbs and cooked in a combi steamer at a temperature of 200 ° C for 20 minutes, cooked combined fish-liver-vegetable mass in the following ratio of components, wt.%:

Fish 50-40 Liver 30-40 Hercules groats or buckwheat eighteen Alimentary fiber 2

A method of manufacturing a combined fish-liver-vegetable mass is illustrated by the following examples.

Example 1. For the production of 1000 kg of fish-liver-vegetable mass, 500 kg of fish, 300 kg of beef liver, 180 kg of buckwheat (pre-soaked in water) and 20 kg of dietary fiber pre-soaked in a small amount of water are crushed on a top, salt, and make forcemeat, mix it thoroughly until a homogeneous mass is obtained, cutlets or meatballs are molded from the mass, breaded in breadcrumbs and cooked in a combi steamer at a temperature of 200 ° C, the resulting product has a pronounced fish taste and smell, the consistency is dense with the presence of tangible small inclusions of PV, brown.

Example 2. For the production of 1000 kg of fish-liver-vegetable mass, 400 kg of fish, 400 kg of beef liver, 180 kg of buckwheat (pre-soaked in water) and 20 kg of dietary fiber obtained from the battle and the tailings of sugar beets are preliminarily ground soaked in a small amount of water, salt, and make up the minced meat, it is thoroughly mixed until a homogeneous mass is formed, the patties or meatballs are molded from the mass, breaded in breadcrumbs and brought to readiness in a combi steamer at a temperature of 200 ° C, the resulting product has a fishy taste and smell, texture thick with the presence of small inclusions MF, color brown.

Example 3. For the production of 1000 kg of fish-liver-vegetable mass, 500 kg of fish, 300 kg of beef liver, 180 kg of herculean cereal (previously soaked in water) and 20 kg of dietary fiber obtained from the battle and tailings of sugar beets are crushed on a top. soaked in a small amount of water, salt, and make up the minced meat, it is thoroughly mixed until a homogeneous mass is formed, the patties or meatballs are formed from the mass, breaded in breadcrumbs and brought to readiness in a combi steamer at a temperature of 200 ° C, the resulting product has a fish chenochny taste with a slight pleasant flavor herculean cereals, pronounced smell fishy, the consistency of thick, juicy with the presence of small inclusions MF, color brown.

Example 4. For the production of 1000 kg of fish-liver-vegetable mass, 400 kg of fish, 400 kg of beef liver, 180 kg of herculean cereal (previously soaked in water) and 20 kg of dietary fiber obtained from the battle and the tailings of sugar beets are ground soaked in a small amount of water, salt, and make up the minced meat, it is thoroughly mixed until a homogeneous mass is formed, the patties or meatballs are formed from the mass, breaded in breadcrumbs and brought to readiness in a combi steamer at a temperature of 200 ° C, the taste of the product is fish-liver with a slight aftertaste of the liver and Hercules grits, the smell of fish and selected flour. The consistency is dense, tender, juicy with the presence of small inclusions of PV, brown. The finished product was analyzed by organoleptic indicators.

The organoleptic analysis data are presented in table 6.

Table 6 Quality indicators Organoleptic indicators by examples one 2 four 5 Color Brown colour Brown colour Brown colour Brown colour Taste Pronounced fish taste The taste of the product is fish and liver with a slight aftertaste of the liver and buckwheat fish-liver taste with a light pleasant aftertaste of hercules The taste of the product is fish and liver with a slight aftertaste of the liver and Hercules groats Smell Pronounced fish smell the smell of fish and buckwheat. pronounced smell of fish. the smell of fish and oatmeal Consistency The consistency is dense with the presence of perceptible small inclusions of PV. The consistency is dense, tender, juicy, with the presence of small inclusions of PV. The texture is dense, juicy with the presence of small inclusions of PV The consistency is dense, tender, juicy with the presence of small inclusions of PV

As can be seen from table 6, the production of combined fish-liver mass, taken in a ratio of 1: 1-5: 3, allows you to get meatballs, meatballs with a tender juicy texture, pleasant taste and smell, improved water-holding ability. With an increase in the mass fraction of fish in the forcemeat composition from 12.5 to 87.5%, the water-holding capacity increased from 64 to 80%, the water-holding ability - from 68 to 80%, the emulsifying one - from 45 to 59%.

The proposed method for the production of combined fish-liver-vegetable mass allows:

- get a biologically complete product through the use of high-protein raw materials in the form of fish and liver minced meat;

- to give the product therapeutic properties due to the introduction of dietary fiber;

- expand the range of products by combining two types of minced meat - fish and liver, vegetable raw materials, buckwheat or oatmeal.

Claims (1)

A method of manufacturing a combined fish-liver mass, characterized in that minced meat is prepared from frozen catfish, which, after thawing, washing and drying, is cut into fillet with skin, the resulting minced fish is mixed with pre-ground beef liver in a weight ratio of fish-liver 1: 1-5: 3, pre-prepared shredded buckwheat or oatmeal groats are introduced into the obtained fish-liver mixture, dietary fiber - obtained from sugar production waste - fight and ponytails beet, previously soaked in water, the resulting mixture is thoroughly mixed and beat until a homogeneous mass is obtained, in the following ratio of components, wt.%:
Fish 50-40 Liver 30-40 Hercules groats or buckwheat eighteen Alimentary fiber 2