RU2391877C2 - Canned clam soups production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention includes clams cutting with meat obtaining, blending, laying into pot, airtight packing and sterilisation at the temperature of 120°C during 50-60 minutes. Cooking oil, salt and spices are added at preset ratio of grain and vegetable components. Crushed peas, unground buckwheat, barley and pearl grains are used as grain components. Passed onion and carrot are used as a vegetable component.

EFFECT: invention allows expanding range of double-wing molluscs food products ready for immediate usage in conditions of extreme or autonomous stay, increased food and biological value with functional orientation.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the fishing industry, in particular to the production of canned food by the type of “soups” from aquatic organisms, namely from bivalve burrowing mollusks (clem).

Shellfish are a valuable raw material for the production of gourmet products, including canned food, which has a functional orientation, as it contains a wide range of macro- and microelements, vitamins and other biologically active substances, in particular thermostable taurine.

In recent decades, the fishing situation has changed and the catch volume of traditional objects of marine and oceanic fishing has decreased, while at the same time, interest in under-used non-traditional species of mollusks of coastal fishing has increased. Bivalved burrowing mollusks (clems), such as mia (Mua arenaria), saxidum (Saxidomus nuttali, Saxidomus giganteus), protofaca (Protothaca thaca), mercinaria (Mercenaria mercenaria), maktra (Mactra sachalinensisenadaranadara, anada subsadara, anada subsadara, anada subsadara, anadara dara , papia (Paphia staminea), titaria (Titaria cordata), tivella (Tivella stuttorum), spisula (Spisula solidissima, Spisula sachalinensis), corbicula (Corbicula), metrix (Meretrix), donax (Donax) are promising objects recommended for breeding fishing and processing.

The protein composition of meat of bivalve burrowing mollusks (clem) is significantly different from the protein composition of traditionally processed bivalve mollusks (for example, scallops, mussels, oysters, etc.). So, Clem meat contains a large amount of stromal proteins, which are practically not absorbed by the human body. In order for the products obtained during the processing of bivalve burrowing mollusks (clems) to be fully assimilated by the human body, they must be supplemented with easily assimilable components of plant and animal origin, in addition, the composition of the products must be balanced according to the main indicators of nutritional and biological value. At the same time, it is necessary to use certain technological processing methods that increase the bioavailability of biologically active substances contained in the processed raw materials.

A known method of preparing canned food from bivalve burrowing mollusks (clem), characterized by a very tough consistency and poor taste. According to this method, for example, an Arctica islandica shell, known as a “hard shell”, is converted into edible by long-term cooking of meat, in which substances causing an unpleasant odor and taste are evaporated (US Patent No. 3471300, Processing Method for Cleme, MKI A22C 29/00).

A known method of preparing canned food from bivalve burrowing mollusk mactra. In this case, raw maktra meat is separated from the cusps, washed, the entrails are removed and blanched in boiling water. The liquid in which the meat was blanched was filtered through a cotton cloth and cooled. Blanched meat is placed in jars, filtered liquid is added in which the meat is blanched. Banks cork and sterilize (Ichi Tanikawa. Marine products of Japan. - M.: Food industry, 1975, - p. 128).

A known method of preparing canned food from bivalve burrowing mollusk maktra. In this case, the raw meat of the mollusks is separated from the cusps, washed, the siphon is cut, sand and entrails are removed. The resulting meat is washed with a weak brine and dried. The dried meat is packaged in jars, add salt, hermetically sealed and sterilized at a temperature of 106 ° C for 70-90 minutes (Ichi Tanikawa. Marine products of Japan. - M .: Food industry, 1975, - p. 128).

A common disadvantage of these methods is that during cooking, the meat loses moisture, condenses and becomes tough, acquires a difficult to chew consistency. In this case, due to the transition to a solution of proteins, vitamins, amino acids, peptides, the nutritional and biological value of the product is reduced. In addition, cooking mollusks requires additional energy and time costs, which increases the cost of the product. The product obtained in this way is unbalanced in composition.

Closest to the claimed solution is a method for producing canned food from bivalve burrowing mollusks (clem). At the same time, clems are cut to produce meat, meat is chopped, various components are added at a certain ratio, mixed, put into jars, hermetically sealed and sterilized (RF Patent No. 2268623 Method for producing canned food from bivalve burrowing mollusks (cleats) (options) MKP ⁷ A23L 1/325).

The disadvantages of the prototype are: the complex manufacturing technology of canned foods, the absence of first lunch dishes with a reduced dry matter content, ready for direct use in extreme and / or autonomous stay, high cost due to the use of expensive raw materials in an amount of at least 40 wt.%.

Objects of the invention is the expansion of the assortment of food products from bivalve burrowing mollusks (clem);

improvement of organoleptic characteristics of the final product; reduction in the cost of canned food by introducing additional components to the meat of clems, including water; increase of biological usefulness due to the introduction of proteins of plant origin.

The proposed method allows you to get canned food on the basis of bivalve burrowing mollusks (clem) by the type of "soups", ready for direct use as the first lunch dishes.

The tasks are carried out as follows. To obtain canned food, clems are cut into meat, crushed in a top, additionally prepared cereal and vegetable components are added, vegetable oil, salt and spices are placed in jars, added with water at the level of the jar, hermetically sealed and sterilized. Peas crushed or used as a cereal component buckwheat kernel or barley or pearl barley in the amount of 9-15 wt.%. When using cereals in an amount of less than 9 and more than 15 wt.%, A peculiar consistency characteristic of cream soups does not occur. As a plant component - passivated onions and carrots in an amount of 10-17 wt.%. When using passivated vegetables in an amount of less than 10 wt.%, The formation of a saturated smell and taste of the finished product does not occur, and when using more than 17 wt.%, An excessive vegetable is felt. Sterilization of canned food is carried out at 120 ° C for 50-60 minutes.

The implementation of the proposed method according to this option allows you to get a well-digestible high-calorie product, high in carbohydrates, proteins and increases the yield of taurine (Table 1).

Grinding the meat of clemets on the top before putting them into jars ensures the creation of a soft consistency of cleme tissue after sterilization, increases the bioavailability of the proteins contained in the meat of cleme, as well as the release of biologically active substances from raw materials, which significantly increases the nutritional and biological value of the final product, and also increases its energy value.

The use of cereal components optimally complements the final product with macro- and microelements and vitamins, its organoleptic characteristics also improve, and a spicy taste appears.

When using clematis meat of less than 15 wt.%, The nutritional and biological value of canned food is reduced, and when using canned meat of clemets of more than 30 wt.%, The cost of the product increases.

Due to the structural features of the muscle tissue of the used species of mollusks and the specific composition of the proteins, a certain temperature exposure during sterilization in the indicated temperature regime is necessary for meat softening.

To soften the meat and obtain an acceptable consistency of canned food, the duration of sterilization at the indicated temperature is 50-60 minutes. When sterilized for less than 50 minutes, the clam meat does not soften and remains elastic and tough, which significantly reduces the organoleptic characteristics of the final product. In addition, sterilization of canned food for less than 50 minutes does not provide industrial sterility. Sterilization of canned food for more than 60 minutes leads to an increase in thermal degradation of the organic components of the contents and increases energy consumption, which increases the cost of canned food.

Using these sterilization parameters allows you to bookmark protein components in a jar in raw form. Thus, the heat treatment of protein components is performed once, only during sterilization. This allows you to maximize the preservation of the essential amino acids and proteins contained in raw materials, which ultimately leads to an increase in the nutritional and biological value of the final product.

Examples of the method.

Example 1. Pea Anadara Soup

To obtain 100 kg of canned food "Pea from anadara soup" use 20 kg of raw anadara meat. The raw materials are thoroughly washed and sent to runoff, then passed through a meat grinder, then the plant component is added, 7.5 kg of passivated onions and 7.5 kg of passivated carrots are taken. As a cereal component, crushed peas in the amount of 9.4 kg are used. Vegetable oil is added 3.5 kg, 2.0 kg of salt, 0.1 kg of ground black pepper, 0.05 kg of bay leaf, 0.05 kg of allspice are added. Everything is thoroughly mixed and packaged in jars No. 6 (net weight 250 g) of 125 g each, then water is added to the level (125 g), hermetically sealed and sterilized at 120 ° C for 60 minutes.

Ready-made canned foods have a pleasant taste and smell characteristic of canned food of this species from mollusks, a delicate and juicy texture of mollusk meat, a homogeneous consistency, a kind of mashed soup with inclusions of components.

Example 2. Buckwheat spizula soup

To obtain 100 kg of canned food “Buckwheat spizula soup” use 30 kg of raw spizula meat. The raw materials are thoroughly washed and sent to drainage, after which they are passed through a meat grinder, then the plant component is added, 5 kg of passivated onions and 10 kg of passivated carrots are taken. As the cereal component, the kernel of buckwheat in the amount of 15 kg is used. Vegetable oil is added 3.5 kg, 1.7 kg of salt, 0.05 kg of ground black pepper, 0.05 kg of paprika are added. Everything is thoroughly mixed and packaged in jars No. 6 (net weight 250 g) of 125 g each, then water is added to the level (125 g), hermetically sealed and sterilized at 120 ° C for 50 minutes.

Ready-made canned foods have a pleasant taste and smell characteristic of canned food of this species from mollusks, a delicate and juicy texture of mollusk meat, a homogeneous consistency, a kind of mashed soup with inclusions of components.

Example 3. Pearl barbecue soup

To obtain 100 kg of canned food “Pearl barbecue soup” use 15 kg of raw corbicula meat. The raw materials are thoroughly washed and sent to drainage, after which they are passed through a meat grinder, then the plant component is added, 5 kg of passivated onions and 10 kg of passivated carrots are taken. As the cereal component, the kernel of buckwheat in the amount of 15 kg is used. Vegetable oil is added 3.5 kg, 1.4 kg of salt, 0.1 kg of ground black pepper, 0.02 kg of cardamom, 0.05 kg of bay leaf are added. Everything is thoroughly mixed and packaged in jars No. 6 (net weight 250 g) of 125 g each, then water is added to the level (125 g), hermetically sealed and sterilized at 120 ° C for 55 minutes.

Table 1 Indicators of nutritional and biological value of the product Natural Clem Example 1. Pea Anadara Soup Example 2. Buckwheat spizula soup Example 3. Pearl barbecue soup A. General chemical,% Water 79.0 82.5 80.3 83,2 Protein 12.5 6.6 7.4 6.1 Lipids 0.3 2,4 2.5 2,4 Carbohydrates 6.9 7.3 8.4 7.0 Mineral Islands 1.3 1,2 1.4 1.3 B. Energy value, kcal 81 77 86 74 B. The content of taurine, mg% 75 110 135 one hundred

Claims (3)

1. A method of obtaining canned soups from cleme, including cutting cleats with meat, chopping, laying in jars, while adding cereal and vegetable components, vegetable oil, salt, spices, add water, carry out hermetic capping and sterilization at a temperature of 120 ° C for 50-60 minutes in the following ratio of components, wt.%:
minced Cleme meat 15-30 cereal component 9-15 plant component 10-17 vegetable oil 3,5-5,5 salt and spices 1.2-2.3 water rest 2. The method according to claim 1, characterized in that crushed peas, buckwheat kernel, barley and pearl barley are used as a cereal component. 3. The method according to claim 1, characterized in that as a plant component using passivated onions and carrots.