RU2452262C1 - Restructurised moulded fish product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Restructurised moulded product includes fish in the form of mince and pieces at the specified ratio, dried laminaria and a complex food additive. The additive contains thickeners, a stabiliser, an antioxidant, grape sugar, salt, vegetable ballast substances at the specified ratio.

EFFECT: invention allows to produce a high-calorie food product.

2 cl, 1 tbl

Description

The invention relates to the fishing industry, and in particular to the production of fish shaped products such as ham.

Known fish sausage obtained by the method of preparing fish sausages based on minced fish by compiling and mixing the minced meat and auxiliary materials using a cutter with filling the shell mixture with syringes, sediment, heat treatment (Artyukhova S.A., Bogdanov V.D. , Datsun V.M. et al. Technology of products from aquatic organisms, ed. By T. Safronova and V. I. Shenderiuk - M .: Kolos, 2001. - P.386-388).

Known sausage, consisting of crushed meat of cephalopods aquatic animals as a binding agent, fish meat as the main material and a mixture of seasonings as an auxiliary material. Moreover, fish meat is used in the form of blocks, strips or slices 2-100 mm long, 2-100 mm wide and 2-40 mm thick. The meat of a cephalopod aquatic animal makes up 8-95% of its total weight in sausage. Sausage is a product convenient for consumption and beneficial to human health because of its high nutritional value (see RF patent 2311832, A23L 1/333, 2002).

A known method of obtaining a molded fish product, comprising mixing coarse muscle tissue of fish with a binder, flavoring. The method is aimed at creating a product with high palatability (see USSR Copyright Certificate 1706528, A23L 1/335, 1989).

Known solutions have a number of advantages, high-quality products, however, fish used for production in their natural habitat are used in production, whereas currently, with high rates of aquaculture development, the range of products made from farmed fish is limited.

The technical task of the claimed invention is the creation of a high-calorie, high-quality food product with a given structure. In addition, the invention allows to increase the production of high-quality, safe and competitive products supplied to foreign and domestic markets.

The problem is solved in a restructured molded fish product containing freshwater and / or marine fish in the form of minced meat and slices in a ratio of 1: 1.5-1: 0.4, dried kelp, a complex food supplement containing thickeners, stabilizer, antioxidant , grape sugar, salt, vegetable ballast substances when the content by weight of 3.6: 1: 0.1: 0.6: 2.2: 1.1, spices, salt and 7-9% aqueous solution of smoke flavoring, while the components are taken in the following proportions, wt.%:

fish, freshwater and / or marine 84.0-88.0 dried kelp 0.3-0.5 complex nutritional supplement 0.5-0.7 spices 0.3-0.4 salt 1.0-1.2 7-9% aqueous solution smoke flavoring rest

In addition, in a complex food supplement, carrageenan or gum containers are used as a thickener, sodium triphosphate is used as a stabilizer, and sodium ascorbate is used as an antioxidant.

The proposed composition allows us to expand the range of products, as well as to organize cost-effective processing of aquaculture objects, which is the production of food products of new forms created on the basis of minced fish, fillet, pieces of fish and food additives. The proposed technology is characterized in that, depending on the type of raw materials used, the food additives introduced and the applied technological solutions, it is possible to obtain products with different structure, nutritional value and orientation of the functional action.

The use of fish both in crushed form and cut into fillets makes it possible to process not only valuable species of fish, but also fish with lower commercial value. The combination of different types of fish raw materials and food additives can improve organoleptic quality indicators, as well as get an attractive spring look of the finished product. The raw materials for the production of restructured products can be individual, relatively small pieces of fish muscle tissue, as well as waste when cutting fish.

The selection of raw materials was taken into account based on the nutritional and biological value of fish and their combination when creating a structural composition in the finished product. Of freshwater fish species, preference is given to the order of cyprinids and species grown both in the natural habitat and in cages. Of marine fish species - salmon, mackerel. Introduction to the fish mass of kelp can improve the structural and mechanical properties, as well as enrich the product with polysaccharides, micro and macro elements, organic substances, which are rich in kelp. In the manufacture of the product, kelp does not lose its useful properties, it is more convenient to use it in this form for those people who cannot tolerate its specific smell and taste. Therefore, the introduction of kelp into the ham product allows you to make up for the deficiency of nutrients in such a simple and affordable way. The introduction of this component gives the product dietary properties.

As smoke flavoring, for example, “Coptex” is used, the percentage in water (7-9%) is sufficient to create a light smoking aroma.

The combination of different types of fish raw materials and food additives in a given quantitative ratio can improve the organoleptic quality indicators of the finished product. Products made according to the claimed recipe have a delicate juicy texture, not crumbled when cut; taste and smell - pleasant, characteristic of this type of product, with a light aroma of smoking and spices, without discrediting taste and smell; the color of minced meat and pieces of fish - typical of the color of boiled fish used according to the recipe.

Restructuring is disintegration (grinding muscle tissue of fish), and then integration (adding a complex food supplement and forming a product of a certain shape on a new basis).

The production of restructured products will expand the range of fish products with high added value, increase the yield of finished products, and hence the profitability of production. The energy value of molded products ranges from 160 to 250 kcal.

Examples are presented in table 1.

Table 1 ingredients, wt.% example 1 example 2 example 3 fish, freshwater and / or marine 84.0 ratio of minced meat (from freshwater fish) and pieces (from sea) 1: 1.5 88.0 ratio of minced meat (from sea fish) and slices (from sea fish) 1: 0.4 84.2 ratio of minced meat (from marine fish) and slices (from freshwater fish) 1: 1.5 dried kelp 0.5 0.4 0.3 complex food 0.7 0.5 0.7 additive spice 0.3 0.3 0.3 salt 1,0 1,1 1,0 7% aqueous solution of smoke flavor 13.5 - 13.5 9% aqueous smoke flavor solution - 9.7 -

Claims (2)

1. A restructured molded fish product containing freshwater and / or marine fish, in the form of minced meat and slices in a ratio of 1: 1.5-1: 0.4, dried kelp, a comprehensive food supplement containing thickeners, stabilizer, antioxidant, grape sugar, salt, vegetable ballast substances with a content by weight of 3.6: 1: 0.1: 0.6: 2.2: 1.1, spices, salt and a 7-9% aqueous solution of smoke flavoring, when this components are taken in the following proportions, wt.%:
freshwater and / or marine fish 84.0-88.0 dried kelp 0.3-0.5 complex nutritional supplement 0.5-0.7 spice 0.3-0.4 salt 1.0-1.2 7-9% aqueous smoke flavor solution rest 2. The restructured molded fish product according to claim 1, characterized in that carrageenan or gum containers are used as a thickener in a complex food additive, sodium triphosphate is used as a stabilizer, and sodium ascorbate is used as an antioxidant.