RU2436417C1 - Natural crab pate - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The pate contains crabmeat, edible salt, vegetable oil and a flavour additive. Additionally the pate contains xantic gum, sugar sand, sodium glutamate, citric acid, sorbic acid, potassium sorbate and boiled water at specified components ratio. ^ EFFECT: invention ensures extended period of preservation of the crab component in the ready product. ^ 2 cl

Description

The invention relates to the food industry and can be used to obtain canned pastes from crab meat.

Crab paste can be considered as a necessary preventive measure, especially for children and adults. Natural organic compounds of platinum, selenium, iron, potassium, magnesium, cobalt, calcium, copper and other macro- and microelements present in crab meat very successfully complement the amino acid composition of meat, in which the amino acid content is not only similar to the composition of a chicken egg, but significantly better. So, if the digestibility of an ideal protein by the human body is estimated at 100%, then the digestibility of the protein substrate found in the crab product is at least 99%.

Crab meat is a gourmet product that contains a very large amount of substances useful to humans. Crab meat is a valuable source of mineral elements, protein, iodine and zinc. So of all the nutrients contained in the meat of the limbs, protein is 75%. At the same time, fat contains only about 2%, most of which are polyunsaturated fatty acids, i.e. those that are most beneficial to humans and easily digestible. Another useful component is trace elements and vitamins (A, E, D, C). So vitamin E contains 3.74 mg per 100 g of meat, vitamin C - 12.4 mg. It also contains lecithin and phosphorus.

In recent years, a variety of food products prepared from crab meat has grown on store shelves. Cooked and frozen meat is one of the primary types of processing of crabs, which can be used in food without special preparation. However, this product has two drawbacks - it must be stored at a temperature of minus 18 degrees, and the shelf life is short. These disadvantages are deprived of canned crab meat. This product is fully ready for use, shelf life from one and a half to two years. These products include pastes.

Known crab natural paste (RU No. 2386368, A23L 1/325, publ. 04/20/2010) containing crab meat, edible salt, vegetable oil, flavoring agents in the following weight / percent content of 16.793 kg / 100% of the finished product:

Crab meat (minced meat) kg 10.00 (60.97%) Sauteed onions kg 1.5 (7%) Whole Beans kg 1.8 (11%) Food salt Extra kg 0.164 (1%) Vegetable oil kg 1.1 (6.7%) Serum kg 2.18 (13.3%) Flavoring additives - kg 0.049 (0.03%) ground black pepper

This paste of king crab is prepared as follows. Kamchatka crab fillets are washed and minced meat is prepared; 164 g (1%) of salt and 49 g (0.03%) ground black pepper are added to prepared minced meat weighing 10 kg (60.97%), chopped on a cutter. In parallel, a stable emulsion is prepared with a total weight of 3.28 kg (20%) in a 2: 1 ratio, respectively, of 2 parts whey, which is 2.18 kg (13.3%), and 1 part vegetable oil 1.1 kg (6 , 7%). To obtain a paste-like mass, all components are mixed, first an emulsion is introduced into the crab meat, constantly stirring, then the onion in the amount of 1.5 kg (7%) and homogenized. After homogenization, whole beans (as a water-binding component) are introduced in an amount of 1.8 kg (11%), the resulting paste mass is packaged in jars, sealed and sterilized. After ripening (14 days) of canned food, the consistency of the product is tender, juicy, the color is creamy with a pink tint, the taste is pleasant, characteristic of crabs, the shelf life is 12 months.

The disadvantage of this product is the complexity of the process of obtaining the product, which increases the duration of its manufacture and affects the quality of the product. So the use of some components of the paste requires serious control over their quantity in relation to the weight of the resulting product. So, for example, a milk-vegetable emulsion is administered in an amount of from 10 to 30% of the total weight of the product. The optimal emulsion content is 20%. Failure to comply with the declared parameters leads to a deterioration in the structure of the product. With the introduction of less than 10% of the emulsion, the paste texture becomes dense, the product warms up for a long time during sterilization, its dietary properties are lost, as the amount of fat is reduced. When an emulsion is introduced above 30%, the consistency of the product becomes smeared, the dietary properties of the product are lost, since the proportion of total fat in calories exceeds 35%, which does not meet the requirements for dietary products. (Poznyakovsky V.M. Hygienic principles of nutrition and examination of food products, Novosibirsk, Novosibirsk University Press, 1996, p. 17). It also requires control over the amount of salt in compliance with the limit of not exceeding 1%, because the use of whey in the product formulation already gives it salinity.

In addition, the introduction of whole beans into the paste as a water-binding component distorts the natural taste of crab meat and can create a misleading impression that the crab taste does not match its natural taste, which can be perceived as a substandard canned paste.

The present invention is aimed at achieving a technical result regarding the preservation of the nutritional value of the crab component in the finished product in the long-term storage mode while simplifying its preparation by eliminating the strict weight or percentage dependence between the components of the paste.

The specified technical result is achieved by the fact that the crab paste is natural, containing crab meat, edible salt, vegetable oil, flavorings, additionally includes xanthan gum, granulated sugar, monosodium glutamate, citric acid, sorbic acid, potassium sorbate and boiled water with the following ratio of components in kg to 39.14 kg output of the finished paste:

Crab meat kg 30.00 Xanthan gum kg 0.150 Granulated sugar kg 0,500 Food salt Extra kg 0,800 Vegetable oil kg 4.00 Monosodium glutamate kg 0,020 Lemon acid kg 0,050 Flavoring additives kg 0,040 Sorbic acid kg 0,020 Potassium sorbate kg 0,020 Boiled water kg 3,540

At the same time, either paprika, or dill, or nuts, or mixtures thereof can be added to the crab natural paste, the addition of which to the finished paste is not more than 0.1% of the paste mass.

These features are significant and are interconnected with the formation of a stable set of essential features sufficient to obtain the desired technical result.

According to the present invention, a natural crab paste is considered, which includes crab meat (crab meat according to TU 9265-002-59905222-03), edible salt (edible salt in accordance with GOST R 51574, boiled or stone, premium or Extra grade) ), vegetable oil (in accordance with GOST 1129, refined deodorized, grades D and P), flavorings (for example, ground red pepper in accordance with GOST 29053, food additive - identical to natural flavoring “Crab”, food coloring E124 “Ponceau”, powdery, water-soluble, food coloring howl E120 "Carmine", powdery, pasty, water-soluble), xanthan gum (E415 - thickener, stabilizer), granulated sugar (GOST 21), monosodium glutamate (E621 - flavor and aroma enhancer), citric acid (E330 - acidity regulator, antioxidant), sorbic acid (E200), potassium sorbate (E202 - preservative) and boiled water (GOST R 51232, San PiN 2.1.4.1047) with the following ratio of components in kg per 39.14 kg of the output of the prepared paste:

Crab meat kg 30.00 Xanthan gum kg 0.150 Granulated sugar kg 0,500 Food salt "Extra" kg 0,800 Vegetable oil kg 4.00 Monosodium glutamate kg 0,020 Lemon acid kg 0,050 Flavoring additives kg 0,040 Sorbic acid kg 0,020 Potassium sorbate kg 0,020 Boiled water kg 3,540

In this case, the paste can additionally include either paprika (red, dried green paprika), or dill (dried dill in accordance with GOST 16732), or nuts (sweet almond kernel in accordance with GOST 16831, walnut kernel in accordance with GOST 16833, hazelnut kernel in GOST 16835), or mixtures thereof, the addition of which to the finished paste is not more than 0.1% by weight of the paste output.

The paste is prepared in production rooms, in which the temperature should not be higher than 20 ° С, relative humidity should not exceed 75%.

Cooking the paste begins with the preparation of water. To do this, pour water into the boiling tank and heat it to a boil, boil for 10-15 minutes. Then cooled to a temperature not exceeding 15 ° C.

To prepare crab meat, you can use crab meat, crab noodles, with a temperature in the thickness of the product not higher than 5 ° C. Raw materials are thawed in air at a temperature of no higher than 10 ° C. Defrosting is completed when the blocks break up and the temperature in the crab meat reaches 0 to 5 ° C. The meat is inspected either by machine or manually to remove chitinous plates and pieces of crab shell.

Sugar is sieved through a sieve with cells of size 3 × 3 mm, salt is sieved through a sieve with cells of size 1.2 × 1.2 mm.

All components according to the recipe are weighed in separate containers on the day the paste is prepared.

Cooked-and-frozen crab meat is freed from packaging and placed on storage tables where defrosting is performed. After defrosting, the crab meat is fed to the inspection table, where the meat is inspected, particles that are not suitable for making the paste are removed, and enters the hopper, where it is washed and conveyed (goose neck) to the hopper, where the crab meat is washed and clarified. . From the hopper it rises for draining water, after the draining of water, the meat is conveyed through the conveyor to a neopress (meat and bone separator) model YNSI104, after which it enters the hopper of the through cutter, where grinding to 00.3 mm takes place, from the cutter, the YUMIX P30 homogenizer pump is pumped into a tank , accumulator of a vacuum reactor with coaxial mixers, where the mixing, dispersion and homogenization of products takes place. Through a funnel for adding the components, the components are loaded into the reactor, then, according to the technological process, the necessary operations are performed (mixing, heating, cooling, homogenization). The finished product is sent to the storage tank for packaging.

Lay the components according to the recipe in the following sequence:

1. Water High Speed Cutter Mixing vegetable oil, within 2-5 minutes to a homogeneous mass xanthan gum 2. Salt Stirring in the cutter with a small sugar, speed for 3-5 minutes lemon acid 3. Monosodium glutamate, Stirring in the cutter with a small preservatives speed for 2-3 minutes flavoring additives dyes 4. Crab meat Stirring in the cutter for 5-7 minutes

Paste is packaged on a DC-5000 vacuum-packing machine in lamister jars (laminate packaging according to GOST R 50962-96, TO 2293-001-22623109-01) with a net weight of 0.50-300 grams. Banks are filled with paste densely without voids and sent for capping. Lamister jars are sealed airtight on a DC-5000 vacuum packaging machine. Then, laminated jars with paste are sent along the storage table for laying in baskets for pasteurization.

Pasteurization of paste is carried out by keeping (heating) sealed cans with a paste with a temperature of (70 ± 2) ° С in a closed pasteurizer container with steam or electric heating. Pasteurization is carried out for (40 ± 2) minutes; during the entire pasteurization process, the temperature is strictly maintained at a given level.

At the end of pasteurization, the cans with paste are automatically cooled with running water for 15-20 minutes. Water temperature should not be higher than 18 ° С. The cooled cans with paste are dried in a stream of warm air at a temperature of (40 ± 5) ° C for 2 minutes, after which they are finally cooled in a refrigerator at a temperature of (2 ± 2) ° C during the day and sent for packaging.

The prepared paste has the following nutritional and energy value: proteins - 19 g, fat - 10 g, vitamins (mg): B1 - 0.05; B2 - 0.08; RR - 2.0; C - 1.0, energy value of 100 g of the product - 166 kcal.

The preservation of the nutritional value of crab meat in the paste is due to the exclusion of additional heat treatment, which could destroy the valuable components in this meat. Preserving the nutritional value of the crab component in the finished product is also due to the fact that crab meat is used without additional processing, which greatly simplifies the preparation of the paste. Duration of storage due to food additives - preservatives.

A feature of this paste is that all components are interconnected by a clear weight ratio, which is determined experimentally to obtain a paste of the required consistency while maintaining the taste of the crab. In this regard, each batch is carried out to obtain a total of 39.14 kg of the finished product. An error of 1.5% is a natural error due to the error of the measured and weight mechanisms used. In relation to the claimed paste, the use of ranges for the components leads either to a violation of the consistency or to a change in the crab taste, which from a consumer point of view can be considered as a spoiled product.

The present invention is industrially applicable, can be made from a natural crab product and other food components manufactured by the industry. Paste mixes according to this recipe showed high taste and nutritional quality of the paste.

Claims (2)

1. Natural crab paste, containing crab meat, edible salt, vegetable oil, flavorings, characterized in that it further includes xanthan gum, granulated sugar, monosodium glutamate, citric acid, sorbic acid, potassium sorbate and boiled water in the following the ratio of components, kg to 39.14 kg of the output of the finished paste with a deviation of the weight of the components not more than 1.5%:
crab meat 30.00 xanthan gum 0.150 granulated sugar 0,500 food salt "Extra" 0,800 vegetable oil 4.00 monosodium glutamate 0,020 lemon acid 0,050 flavoring additives 0,040 sorbic acid 0,020 potassium sorbate 0,020 boiled water 3,540 2. Natural crab paste according to claim 1, characterized in that it further comprises either paprika, or dill, or nuts, or mixtures thereof, the addition of which to the finished paste is not more than 0.1% of the paste mass.