RU2412618C1 - Fried fish cutlets production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of forcemeat of fish raw material, addition of salt, stirring, shaping and frying. The fish raw material is represented by navaga with the salt represented by potassium chloride, taken at a specific ratio of components.

EFFECT: invention enables simplification of cutlet preparation technology and extension of inferior fish raw material application sphere.

3 tbl, 2 ex

Description

The invention relates to the fishing industry, and in particular to the technology of food processing of low-value fish species. The invention can be used to prepare minced meat patties prepared mainly from saffron cod.

According to its technological properties, Far East Navaga belongs to low-value types of raw materials. It is attributed to non-ripening low-calorie types of raw materials, since the lipid content ranges from 0.2-1.0%, which limits its technological capabilities. According to the protein content (up to 17%), it is classified as medium-protein fish. According to the content of essential amino acids, navaga meat proteins are complete and, therefore, navaga can be considered a valuable food raw material for the preparation of culinary products. Of the minerals in the Far Eastern Navaga, sodium, phosphorus, calcium, magnesium, iron, iodine, manganese, copper and potassium are contained. In this case, potassium, which is a valuable mineral component, is contained in an amount of 335-492 mg%. Its biological value is determined by the fact that it is involved in the regulation of water-salt metabolism, helps to cleanse the body of toxins, etc.

A known method for the production of fish cakes, involving the grinding of solid recipe components on top, including minced fish or semi-finished products, wheat bread, solid fats, egg powder, fresh and passivated onions, black and allspice, garlic, milk powder and chloride salt, namely cookware - NaCl, subsequent cuttering with the simultaneous introduction of liquid components, including liquid fats, eggs and fish stock or water, the formation of cutlets and their breading (Borisochkina L.I., Gudovich A.V., Production of fish kul foreign products - M .: Agropromizdat, 1989, p. 73-77).

The disadvantages of this method are the complexity of production due to the numerous operations associated with the introduction of a large number of components, and obtaining the finished product with low organoleptic properties.

Known inventions relating to methods for the production of fish cakes, based on common essential features, limited to the following operations: grinding on a spinning top of solid recipe components, including minced fish, wheat bread, sauteed onions, chloride salt, namely sodium NaCl, hard fats and egg powder, cuttering with the simultaneous introduction of liquid prescription components, including liquid fats and fish broth or water, the formation of cutlets and their breading (RF patent No. 2198569, RF patent No. 2198570, pat RFent No. 2198571, RF patent No. 2198572, RF patent No. 2195145, RF patent No. 2210949, RF patent No. 2210950, RF patent No. 2212174, RF patent No. 2212177).

The difference from the well-known analogue mentioned above (Borisochkina L.I., Gudovich A.V., Production of fish culinary products - M .: Agropromizdat, 1989, p. 73-77) consists in the addition of semolina to the composition of the components , milk powder, egg powder, chickpea flour, biomass extract of microorganisms, black pepper and allspice extract, red hot pepper extract, nutmeg extract, clove extract in proportions that are the same for all patents that differ from each other in the composition of cutlets, vegetable and fruit additives .

A common disadvantage of the known methods is the complexity of production due to the numerous operations associated with the introduction of a large number of components, with the extraction of flavoring additives, which leads to an increase in the duration of the process and the high cost of the finished product, while losing its own taste of the fish raw materials used.

The closest to the claimed technical solution according to the set of common essential features is a method for producing fried fish cutlets, according to which minced meat is prepared, then it is salted, auxiliary structuring and flavoring materials are added, mixed, molded and fried (Technological instruction for preparing fried fish cutlets. Reference book under the editorship of S.A. Agapova, N.Yu. Komisarova, 1976. - C.1).

The disadvantage of this method is the introduction of a large number of structure-forming and taste-aromatic components, which as a result reduce the pleasant specific fish aroma and taste of the finished product, that is, level the organoleptic properties characteristic of individual types of fish.

The objective of the invention is to simplify the method of preparation of fried fish cutlets while increasing their biological value and improve organoleptic properties, as well as expanding the scope of use of low-value fish raw materials and expanding the range of fish cutlets.

The problem is solved in that in the method for the production of fried fish cutlets, including the preparation of minced meat, adding salt, stirring, molding and frying, according to the invention, sausage meat is used, and crystalline potassium chloride is used as salt in the following ratio of components, wt.% : minced meat from navaga - 99.0-99.5, potassium chloride - 0.5-1.0.

The addition of crystalline potassium chloride to the fish mince makes it possible to increase the biological value of the finished product, since, in accordance with the balanced nutrition formula, potassium consumption per day should be 2500-5000 mg (L. Abramova, Polycomponent food products based on fish raw materials, 2005. - C 8). This is because potassium chloride regulates water-salt metabolism; contributes to the removal of water, and hence water-soluble toxins from the body; supports acid-base balance of the internal environment of the body; participates in the regulation of the activity of the heart and other organs; activates a number of enzymes. Potassium salts are easily absorbed when taken orally and are rapidly excreted by the kidneys, are involved in the transmission of nerve impulses. The presence in food products and raw materials of potassium chloride in an amount below normalized causes serious changes in the vital functions of the body. For example, potassium deficiency is manifested in a violation of the function of the neuromuscular and cardiovascular systems, drowsiness, decreased blood pressure, and heart rhythm disturbance.

Potassium deficiency in the body often leads to a serious illness - hypokalemia, manifested through generalized muscle weakness, paralytic bowel obstruction, cardiac arrhythmias (atrial tachycardia / blockade, atrioventricular dissociation, ventricular tachycardia, ventricular fibrillation). In medicine, potassium-containing drugs are used to strengthen the heart muscle (in very small doses). In some cases, potassium acts as a sodium antagonist, an increase in the concentration of potassium leads to the excretion of sodium from the body.

In many types of low-value fish raw materials, there is a deficiency of potassium, which limits the possibility of obtaining biologically valuable products from this raw material. Therefore, the claimed invention allows to obtain a product enriched in potassium chloride, which increases its biological value.

At the same time, as an additional effect, the use of potassium chloride (KCl) can improve the rheological properties of fish mass. The introduction of this salt into minced fish made it possible to abandon such components as bread, milk, eggs, participating in the formation of structural mass and in changing the taste of fish cakes. The use of potassium chloride instead of table salt made it possible to produce cutlets of a high degree of integrity without traditional structure-forming agents, such as bread, potatoes and eggs.

The claimed quantitative ranges of crystalline potassium chloride added to the fish mass are an essential feature, and deviation from it will not allow solving the problem posed by the invention.

Crystalline potassium chloride is introduced in an amount of from 0.5 to 1.0%, sufficient to achieve good technological properties of minced meat. Adding KCl to the fish mass of less than 0.5% leads to a violation of the integrity of the cutlets after frying, the formation of cracks on the surface, and an increase in the content of KCl over 1% does not affect the further improvement of technological properties. At the same time, the degree of frying of cutlets without adding KCl is high, and the indicated limits of the content of potassium chloride make it possible to keep the degree of frying in the guest range. And the introduction of crystalline potassium chloride of more than 1% is not economically feasible. Table 1 shows the changes in the organoleptic characteristics of cutlets depending on the amount of KCl added to the minced meat.

The effect of the addition of potassium chloride to a change in the water-holding ability (WCS) is well manifested in minced meat made from lean meat.

Table 2 shows the changes in water retention capacity (WCL) depending on the amount added to the minced KCl.

table 2 Influence of KCl content on the WC of minced meat and the degree of frying of cutlets from Far Eastern navaga KCl content,% VUS,% Degree of frying 0 80,4 40.22 0.5 83.3 23.66 1,0 86.3 31.09 1,5 86.9 -

As follows from the table, adding KCl to the mince binds moisture and increases the “tenderness” of raw minced meat. Stuffing, having a VUS of 80-86%, is well formed and can be the basis for the manufacture of culinary products.

Table 3 The quantitative content of potassium in different objects Content in different objects The amount of potassium, mg% Navaga Far Eastern 335.0-492.0 Navaga patties of the invention containing 0.5 g KCl 663.0 Navaga patties of the invention containing KCl 1.0 g 927.0 Daily dose according to the balanced nutrition formula 2500-5000

Based on the data given in table 3, we can judge the need for the introduction of potassium chloride in order to enrich the product with potassium and reduce the deficit in it.

The method is as follows

As fish raw materials, a low-value species of fish is used - Far Eastern navaga, which is characterized by a low content of potassium salts and low technological properties. The saffron fillet is minced in a spinning top. In the forcemeat taken in an amount of 99.0-99.5%, add potassium chloride in an amount of 0.5-1.0%, sent to the cutter for uniform mixing. The resulting fish mass is molded into cutlets weighing 100 g, breaded in a mixture of crackers or flour and subjected to heat treatment at a temperature of 140-150 ° C.

The finished product has a smooth surface without cracks, a golden color, a pronounced taste and aroma of saffron cod, without extraneous smacks and smells, and a soft, tender, juicy texture.

The invention can be carried out on standard equipment for culinary production.

The proposed method is illustrated by the following examples.

Example 1. Take 99.5 g of minced fish, add 0.5 g of crystalline potassium chloride to it and mix thoroughly on a cutter. Then cutlets are formed, breaded in flour, fried at a temperature of 140 ° C.

Cutlets have a pronounced pleasant fishy smell and a characteristic taste of saffron cod. The surface of the cutlets is smooth, without cracks, juicy in consistency, but there is a slight dryness. VUS is 83.3%, which indicates a sufficient juiciness of the finished product.

Example 2. Take 99 g of minced fish, add 1.0 g of crystalline potassium chloride to it and mix thoroughly on a cutter. Then cutlets are molded, breaded in flour, fried at a temperature of about 150 ° C.

Cutlets have a distinct smell of navaga, no cracks on the surface are observed, the consistency is juicy, elastic, the taste characteristic of fried navaga, harmonious. VUS is 86.3%, which indicates a sufficient juiciness of the finished product.

This method avoids the introduction of auxiliary materials that alter the taste of fish products. Replacing the food components in the fish mass with crystalline potassium chloride allows preserving the organoleptic properties characteristic of individual fish species, as well as imparting useful technological properties to minced meat from low-calorie low-fat raw materials and expanding the range of fish cutlets.

The technical result of the invention is that they obtain a product with high biological value, because it is enriched with potassium salts, and improved organoleptic properties, moreover, the technology for preparing cutlets is simplified; the use of the invention allows to expand the scope of low-value navaga and expand the range of fish products with high biological value.

Claims (1)

Method for the production of fried fish cutlets, including the preparation of minced meat from fish raw materials, adding salt, stirring, molding and frying, characterized in that navaga is used as fish raw material and potassium chloride is used as salt in the following ratio of components, wt.%:
minced meat 99.0-99.5 potassium chloride 0.5-1.0