RU2457696C1 - Pond-fish chips production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves pond-fish filleting, meat separation from skin, bones and fins, mixing with the envisaged recipe components with simultaneous milling in the cutter to produce dough-like mass. The produced mass is moulded onto trays, treated with acute steam at t=120-130°C during 10-15 sec., then the mass is cooled to t 25-27°C and maintained at 5-8°C for 6-10 hours for all the components structuring. The cooled mass is frozen at a temperature of minus 18°C during 2-3 minutes, cut into slices no more than 1.5 mm thick and deeply fried at t_oil=150-200°C during 3-4 sec.

EFFECT: invention allows to reduce the ready product prime cost.

2 tbl, 2 ex

Description

The invention relates to the fishing industry, in particular to a technology for producing dried-fried products such as chips.

The closest in technical essence and the achieved effect is a method for the production of dried-fried fish products - chips obtained from meat of Antarctic shrimp or fish meat (hake, blue whiting) [Pat. No. 2050796. Method for the production of fish and mussel crackers], which includes cutting fish into fillets, separating meat from skin and bones, fins, mixing fish meat with the ingredients provided for by the recipe with simultaneous grinding, packing the mass on baking sheets, cooking with steam at 120 ° C, cooling to 5 -10 ° C, forming ribbon-like strips in the form of noodles, followed by drying to a moisture content of 10-12%, frying in vegetable oil at 170-180 ° C for 3-4 s.

The disadvantages of this method are the use of expensive raw materials (shrimp meat, fish with light meat), in addition, the resulting product (fried brushwood) has a fairly dense consistency, an unaesthetic appearance and is unbalanced in nutritional and biological value, the cooking technology is laborious, time-consuming and is associated with high energy consumption.

An object of the invention is to improve the organoleptic qualities, color stabilization and obtaining a product balanced in chemical composition, improving the consistency and appearance of the finished product, as well as reducing its cost, reducing the duration, complexity and energy costs of the process.

To solve the technical problem of the invention, a method for the production of chips from pond fish is proposed, including cutting fish into fillets, separating meat from skin, bones and fins, mixing with the ingredients provided for by the recipe while chopping on a cutter, obtaining a pasty mass, molding onto baking sheets, steaming at t = 120-130 ° C for 10-15 s, then cooling to t = 25-27 ° C and holding at 5-8 ° C for 6-10 hours to structure all components, freezing the cooled mass at t = -18 ° C for 2-3 minutes, sliced onto pl astins with a thickness of not more than 1.5 mm, deep-fried at t _oil = 150-200 ° C for 3-4 s, in which it is new that in the production of minced meat, pond fish is used as a feedstock in the following initial ratio prescription components, g per 100 g of product:

minced pike 83.8 ÷ 87.5 potato starch 1.68 ÷ 2 sodium pyrophosphate 0.25 ÷ 0.26 corn flour 8.0 ÷ 0.27 amaranth flour 0 ÷ 4.37 dried dill 2.5 ÷ 2.02 iodized salt 2.3 ÷ 2.45 Shrimp flavoring 0.17 food collagen emulsion pond fish skin 0.84 ÷ 0.87 titanium dioxide 0.08 ÷ 0.09.

A method of manufacturing chips from pond fish is as follows.

To prepare the minced meat, the carcass of the fish is washed, cut into fillets, separating the fish meat from the skin, bones and fins, mixed with the ingredients provided for by the recipe and chopped on a cutter, the resulting pasty mass is molded on baking sheets, cooked with hot steam at t = 120-130 ° C for 10-15 s, then cooled to 25-27 ° C and kept at 5-8 ° C for 6-10 hours to structure all components. After cooling and holding, the mass is frozen at t = -18 ° C for 2-3 minutes, cut into plates with a thickness of not more than 1.5 mm, deep-fried at t _oil = 150-200 ° C for 3-4 s. Spread on dripping trays and pack.

The advantage of using pond fish is the low cost of meat and the possibility of fishing all year round, while it has high nutritional value and a fairly low cost. To increase the yield, improve organoleptic characteristics, stabilize color and improve the consistency of the product, sodium pyrophosphate is used as a component of the formulation. Minced meat is also added with substances that play the role of structuring substances, food collagen emulsion from pond fish skin, potato starch, as well as flavoring substances such as iodized salt, flavoring Shrimp or flavoring (complex food mixture) Salmon and dried dill. In addition to these components, cornmeal is added to the stuffing. Amaranth flour may also serve as a structuring component instead of cornmeal. It is high in protein as well as minerals.

A method of manufacturing chips from pond fish is illustrated by the following examples.

Example 1. To prepare the ground meat mass, the carcass of the fish is washed, cut into fillets, separating the fish meat from the skin, bones and fins. 87.5 g of pike minced meat is mixed with 0.09 g of titanium dioxide until completely clarified. After that, 0.87 g of food collagen emulsion from the skin of pond fish, 0.26 g of sodium pyrophosphate, 2.02 g of dried dill, 2.45 g of iodized salt, 0.17 g of flavoring, 2 g of potato starch, 4 are added to the resulting stuffing. , 64 g of cornmeal and mixed until a homogeneous pasty mass. The resulting dough is molded on baking sheets, cooked with hot steam for 10-15 seconds at 120 ° C, cooled to 25 ° C, held for 6 hours, frozen at t = -18 ° C for 2-3 minutes, cut into plates with a thickness of 1.5 mm, deep-fried at t _oil = 150 ° C for 3-4 s. Spread on dripping trays and pack.

Example 2. Analogously to example 1, but in the recipe use amaranth flour weighing 4.64 g (before adding to the forcemeat, the flour is fried).

In the resulting product analyze organoleptic characteristics (table 1), biological value (table 2).

Table 1 Organoleptic characteristics of fish chips Name of indicator Example data Example 1 Example 2 Appearance Thin plates (60 × 5.5 mm) with a uniformly applied whitish-gray color, dill inclusions are characteristic Thin plates (60 × 5.5 mm) with uniformly applied whitish-gray color Taste Intrinsic to fish chips. Brackish. With a touch of dill. Intrinsic to fish chips. Brackish. No extraneous taste. Smell Intrinsic to fish chips. With the aroma of dill. Intrinsic to fish chips. Structure Crispy Kink Porous (medium pores) Surface Smooth with slight bubble distention Picture Clear

table 2 Indicators of the biological value of fish chips Name of the NAC Amino Acid Scor Δ KRAS Valine 35.88 35,780 Isoleucine 46.58 46,480 Leucine 38.34 38,240 Lysine 51.71 51,610 Methionine 35.91 35,810 Threonine 41.20 41,100 Phenylalaline 27.55 27,450 Tryptophan 0.10 0,000 Name of the NAC Coef. utilities. nak KRAS = 34.55 Valine 0.007 BC = 65.45 Isoleucine 0.008 SPEED min = 0.10 Leucine 0.005 Coef. ut. AK comp = 0.01 Lysine 0.003 Impression compounded redundancy = 61,5500 Methionine 0.007 Threonine 0.006 Phenylalaline 0.008 Tryptophan 1,000

With an increase in the mass of corn and amaranth flour, the resulting minced meat acquires a loose consistency. When reduced, the minced meat has a liquid consistency and is difficult to mold. With an increase in deep-frying temperature, carcinogens can accumulate in the product. When the temperature of deep-frying is reduced, physical processing will not go to the full extent and the finished product will not acquire the desired consumer indicators (organoleptic).

The proposed method for the production of chips from pond fish allows you to:

- improve the taste of the finished product;

- get a product balanced in chemical composition, consistency and organoleptic characteristics;

- reduce the cost of the finished product by reducing the duration, complexity and energy costs of the process.

Claims (1)

A method of producing chips from pond fish, including cutting fish into fillets, separating meat from skin, bones and fins, mixing with the ingredients provided for by the recipe with simultaneous grinding on a cutter, obtaining a pasty mass, molding on baking sheets, cooking with steam at t = 120-130 ° C for 10-15 s, then cooling to t 25-27 ° C and keeping at 5-8 ° C for 6-10 h to structure all components, freezing the cooled mass at t = -18 ° C for 2-3 min, cutting into plates with a thickness of not more than 1.5 mm, deep-frying at t _oil = 150-200 ° C for 3-4 s, in which it is new that in the production of minced meat, pond fish is used as a feedstock, with the following initial ratio of recipe components, g per 100 g of product:
minced pike 83.8 ÷ 87.5 potato starch 1.68 ÷ 2 sodium pyrophosphate 0.25 ÷ 0.26 corn flour 8.0 ÷ 0.27 amaranth flour 0 ÷ 4.37 dried dill 2.5 ÷ 2.02 iodized salt 2.3 ÷ 2.45 Shrimp flavoring 0.17 food collagen emulsion pond fish skin 0.84 ÷ 0.87 titanium dioxide 0.08 ÷ 0.09