RU2409190C1 - Method for production of children preserves based on deep-sea fishes meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fish processing industry. The method envisages deep-sea fish dressing to produce fillet, the produced fillet washing and live steam treatment during 15 min with its further homogenisation and salting. The water extract produced during fillet live steam treatment is used for rice or potato boiling. Then the produced ingredients are homogenised, packed into jars and preserved.

EFFECT: invention allows to render consistency of the preserves more dense and ensure maximum preservation of nutrients and microelements.

3 tbl, 1 ex

Description

The invention relates to the production of children's diet products, namely the production of canned fish.

Fish is known to be a good source of phosphorus and calcium. Sea fish, according to numerous studies, is also an excellent natural source of easily digestible iodine and selenium [4, 5]. For children, the optimization of the consumption of iodine and selenium provides strengthening immunity, improving the development and functioning of the brain [1].

Canned fish for children of the first years of life are currently being made on the basis of pike perch, salmon, cod, flounder, trout, sea bass and hake with the addition of rice or potatoes and vegetables. The content of iodine and selenium in these canned food is presented in table 1.

Table 1 The content of iodine and selenium in children's fish-based canned food (μg / kg) Manufacturing firm A country Name Selenium content Iodine content Grandma’s basket RF Salmon with vegetables 121 ± 9 72 ± 25 Broccoli cod 67 ± 5 21 ± 7 Semper Sweden Salmon with mashed vegetables 68 ± 5 280 ± 98 * Cod fillet with vegetables 63 ± 4 180 ± 63 ** Flounder with potatoes 49 ± 3 129 ± 45 MacLav RF Trout with potatoes 99 ± 3 51 ± 12 Sea bass with potatoes 99 ± 5 76 ± 13 Pike perch with mashed vegetables 80 ± 4 27 ± 10 Salmon with potatoes 72 ± 5 31 ± 11 Nestle nutrition Finland Little fisherman's treat 41 ± 3 38 ± 12 Heinz Italy Mashed potato hake 76 ± 5 32 ± 11 Tip-Top RF Cod fillet with vegetables and rice 133 ± 7 368 ± 129 Pike perch fillet with vegetables and rice 113 ± 6 220 ± 77 * regulated 25 mg / 100 g; ** 30 mg / 100 g is regulated

The traditional process of making canned food includes thawing, sorting, cutting and washing, portioning and blanching with steam at a temperature of 90-100 ° C and mixing with rice and vegetables [2] or processing in a solution of sodium chloride, steaming and mixing with boiled rice and vegetables in the necessary proportions (prototype) [3]. The disadvantage of this method is the small suitability of the method for producing canned food from deep-sea fish due to the strong water cut of tissues (83-90%) and, as a result, to the huge losses of selenium, iodine, and protein during processing (Table 2).

table 2 Biochemical indicators of canned food from deep-sea fish species Indicator Catfish Macrorus Limonema Content Loss% Content Loss% Content Loss% Selenium, mcg / kg Raw 500 ± 23 - 221 ± 7 - 212 ± 6 - one 286 ± 5 42.8 103 ± 9 53,4 116 ± 5 45.4 Prototype 197 ± 15 60.6 32 ± 5 68.9 78 ± 5 63,2 Iodine, mcg / kg Raw 390 ± 23 - 120 ± 10 - 87 ± 30 - one 214 ± 35 45.1 60 ± 5 50,0 50.3 ± 4 42,2 Prototype 82.0 ± 7.0 79.0 16.7 ± 4.1 86.1 13.3 ± 4.7 84.7 Protein, mg / kg Raw 13.47 ± 1.84 - 13.57 ± 0.70 - 17.4 ± 0.69 (16.05) - one 8.07 ± 1.05 40.1 5.96 ± 0.42 56.1 9.86 ± 3.98 43.3 Prototype - - - - 7.72 ± 0.67 55.6

1 - according to the proposed technology.

Meanwhile, it is the meat of deep-sea fish that has the most delicate texture, suitable for use in a children's diet and for preparing various kinds of mashed potatoes. Pieces of fish found in ordinary canned foods are practically excluded for deep-sea fish. In addition, deep-sea fish is characterized by a high content of iodine and selenium (Table 3).

Table 3 Gross iodine and selenium content in marine fish Name The iodine content, mcg / kg The content of selenium, mcg / kg Creeper Coregonus albula 7 ± 2 460 ± 44 Capelin Mallotus villosus 27 ± 6 299 ± 21 Salaka Clupea Harengus 35 ± 7 533 ± 23 Herring Clupea Harengus 36 ± 6 271 ± 22 Pollock Theragra chalcogramma 76 ± 8 312 ± 26 Limonema Laemonema longipes 89 ± 10 212 ± 18 Navaga Eleginus navage 120 ± 10 375 ± 29 Cod Gadus morhua 145 ± 11 282 ± 24 Macrorus Macrouridae holotrachys 155 ± 12 173 ± 12 Pink salmon Oncorhynchus gorbuscha 187 ± 13 505 ± 46 Sea bass Sebastes cuvier 196 ± 15 415 ± 40 Chum Oncorhynchus keta 205 ± 15 174 ± 14 Chinook salmon Oncorhynchus tschawytscha 230 ± 18 307 ± 26 Catfish Anarhichas lupus 390 ± 24 535 ± 49

Therefore, the production of canned fish for children of the first year of life from deep-sea fish seems extremely attractive. To obtain such canned food, eliminating the disadvantages indicated in the prototype, we propose a technology for processing deep-sea fish with 100% use of fish juice, which eliminates the loss of nutrients. For this, the aqueous extract after steaming deep-sea fish is used for cooking rice / potatoes. This technology provides the following benefits:

1) a high content of iodine and selenium, since it is deep-sea fish species that are distinguished by a high content of these trace elements;

2) a soft meat consistency due to the use of deep-sea fish, which is extremely important in the diet of children in the first years of life;

3) the exclusion of losses of iodine, selenium and protein with fish juice;

4) the ability to transfer deep-sea fish from the category of "non-traditional", that is, little used, in the category of commercial.

In fact, the assignment of deep-sea fish to the category of “non-traditional” is associated with a strong watering of tissues, which prevents storage and use during conservation. In standard processing, the meat of these fish species is poorly compacted and stratified.

The proposed technology for processing meat of deep-sea fish for canned food for children includes the following stages:

1) defrosting;

2) fillet cutting;

3) washing;

4) processing the resulting fillet with hot steam for 15 minutes;

5) homogenization;

6) the ambassador;

7) boiling rice in juice from fish after dousing with steam;

8) homogenization of rice and fish;

9) canning

Example 1. Canned food for baby food from catfish.

1 kg of catfish is steamed for 15 minutes. The resulting liquid is used for cooking 0.5 kg of rice. The resulting ingredients are homogenized, pasteurized and canned. The nutrient content in the obtained canned food is given in table.2.

Information sources

1. Golubkina, Papazyan, Selenium in nutrition. Plants, animals, people, - M .: Printing city - 2006.

2. GOST 29276-92 Canned fish for baby food. Technical conditions

3. Pavelieva L.G., Nurgaliev R.I., Terkulov M.A., Mozgunova V.V., Savina L.K. RF patent No. 2060667 from 16.0893 (prototype).

4. Dahl L., Johanssonm L., Julshamn K., Meltzer H. The iodine content of Norwegian foods and diets // Public Health Nitr. - 2004 - Vol. 7 - P.569-576.

5. Zhang XY, Shi B., Spallholz JE The selenium content of selected meats, seafoods and vegetables from Lubbock, Texas // Biol. Trace Elem.Res. - 1993 - Vol.39 - P.161-169.

Names of samples: canned limonella prepared by traditional technology and raw materials for their preparation.

Sample 1 - Lemonema Fish

Sample 2 - Canned Lemonema with Rice

Test Indicator: Protein Content

Control methods: Kjeldahl method (with preliminary mineralization of the sample):

1. AOAC Official Method 988.05.

2. Guidance on methods for analyzing the quality and safety of food products // Ed. I.M. Skurikhina, V.A. Tutelyana - Moscow, Medicine, 1998, pp. 37-42.

Equipment used: Auto-2300 automatic analyzer, Kieltek system, manufactured by FOSS, Sweden.

The research was carried out: - in 4 (four) parallels for fish;

- and in 5 (five) parallels for canned fish.

RESEARCH RESULTS

(protein content in samples in percent, conversion factor f = 6.25 , with the calculation of the confidence interval at P≥95% )

Protein Content (%) Sample 1 - 16.05 ± 0.58 Sample 2 - 7.72 ± 0.67

Claims (1)

A method of producing canned fish for children, characterized in that it involves cutting deep-sea fish into fillets, washing and treating the resulting fillet with hot steam for 15 minutes, then homogenizing and salting it, while the aqueous extract obtained by treating the fillet with hot steam is used to boiling rice or potato, after which the resulting ingredients are homogenized, placed in jars and canned.