RU2469542C1 - Method for shellfish preparation for processing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages raw material sorting, picking and washing. After washing the raw material is loaded into an ultrasonic device filled with water and maintained during 5-20 minutes. Ultrasound is used at a frequency equal to 22-44 kHz and a power equal to 150-300 W.

EFFECT: invention allows to increase the ready product yield and improve functional-and-technological properties and organoleptic indices.

3 ex, 2 tbl

Description

The invention relates to the fishing industry, namely to the primary processing of crustaceans, such as crabs.

A known method of preparing crustaceans for the production of finished products, including sorting of raw materials, in which culling is carried out, separation, taking into account further processing, then each group is sent for cutting, according to the category of raw materials, and washing. After this preparation, the raw materials are sent to technological operations, such as cooking, (see the Handbook of the technologist of the fishing industry, t.3. Edited by V.M. Novikov. - M .: "Food industry", 1972, S. 197- 218).

However, this method has a number of disadvantages, mainly associated with the denaturation of muscle proteins during processing and storage, as a result of which further cry raw material is defrosted, there is an intense loss of tissue juice, and the final product is dry, hard.

The technical task of the claimed method is to increase the yield of finished products, improving its functional and technological properties and organoleptic characteristics.

The problem is solved in a method for preparing crustaceans for processing, including sorting raw materials, cutting and washing, after washing the raw materials are immersed in an ultrasonic unit with water and kept for 5-20 minutes, while using ultrasound with a frequency of 22-44 kHz and power 150-300 watts.

The technical result of the claimed method is:

- reduction in moisture loss by more than 50.0%;

- an increase in the tenderness index of crab meat by an average of 40.0% (from 328 to 455 cm ² / g _{total nitrogen} );

- increasing the yield of finished products with high organoleptic characteristics by an average of 7.0-10.0%.

The specified technical result is achieved due to the fact that in the proposed method, the raw materials after washing are immersed in an ultrasonic unit with water and held for 5-20 minutes, while using ultrasound with a frequency of 22-44 kHz and a power of 150-300 watts.

Crustacean meat (shrimp, crabs, etc.) is rich in protein - up to 22.0% and contains very few lipids - up to 1.0%, which makes it possible to judge it as a protein product.

Under the influence of ultrasound, the water used to withstand raw materials from crustaceans acquires new properties due to the phenomenon of ultrasonic cavitation, due to which it actively enters the hydration reaction of meat proteins at the nanoscale. As a result of the intensification of the hydration reaction, the proteins of crustacean meat undergo swelling, while the absorbed water becomes an integral part of the proteins, that is, naturally increases their mass, thereby providing an increase in the yield of finished products. At the same time, due to an increase in the degree of protein hydration, the moisture loss of meat significantly decreases and its tenderness significantly increases.

To determine the moisture loss and tenderness of meat, we used the Grau and Hamm method in the development of VNIIMP [Volovinskaya, Kelman, 1960], based on the extraction of water (moisture) from the analyzed sample by pressing and determining it by the area of the “wet” spot.

The method is as follows.

As a feedstock, commercial species of crustaceans (crabs, shrimps, etc.) are used. Sorting of raw materials is carried out, at which culling is carried out, separation, taking into account further processing, then each group is sent for cutting, according to the category of raw materials, for example, cutting crabs is carried out by separating the limbs from the carapace with the removal of the abdomen and viscera. The limbs stripped from the gills are completed in separate batches. Then it is washed, and then according to the invention, the raw materials are immersed in an ultrasonic unit with water and kept for 5-20 minutes, while using ultrasound with a frequency of 22-44 kHz and a power of 150-300 watts.

Example 1. To prepare the crab limbs in the production of boiled-frozen ice cream crab, raw crab is sorted, cut, limbs connected in the thoracic part, cleaned of gill and visceum residues, washed, and after washing the limbs are immersed in an ultrasonic unit with water and kept in for 20 minutes, using ultrasound with a frequency of 44 kHz and a power of 300 watts.

The muscle tissue of the limbs of the crab was calculated by the formula (1):

where: S ₁ - the area occupied by the remainder of the meat after pressing, cm ² ;

0.3 - a portion of minced crab meat, g;

OA - total nitrogen content in crab meat,%.

Moisture return of meat was calculated by the difference in the area of spots from tissue juice and a portion of minced meat after pressing, referred to the mass of a portion of minced meat before pressing, according to the formula (2):

where: S is the area of the spot from the released tissue juice on filter paper, cm ² .

The data presented in Table 1 (for example, meat of boiled-frozen limbs of Kamchatka crab (Paralithodes camtschaticus)) indicate that the yield of products produced using ultrasound is significantly higher (more than 8.5%) compared with untreated.

Table 1 Quality indicators of meat of cooked and frozen limbs of Kamchatka crab Indicators Crab Meat Samples control (without processing) with the processing of ultrasound Exit, % 59.3 68.0 Moisture, cm ² / g 42,2 21.9 Tenderness, cm ² / g OA 328 455

Ultrasound treatment helps to increase tenderness and reduce the moisture loss of crab meat.

The method allows to improve the functional and technological properties of crab meat and increase the yield.

Example 2. The method is carried out analogously to example 1, except that lobsters are used as raw materials, the cephalothorax and intestine are removed during cutting. An incision is made at the junction of the cervix with the cephalothorax, an anus is cut out in the tail section and the neck is carefully separated from the cephalothorax. After washing, the lobsters that have been washed are immersed in an ultrasonic unit with water and kept for 10 minutes, while using ultrasound with a frequency of 30 kHz and a power of 200 watts.

The indicators are presented in table 2.

table 2 Quality indicators of boiled-frozen lobster meat Indicators Meat samples control (without processing) with the processing of ultrasound Exit, % 55.1 63,2 Moisture, cm ² / g 40,0 29.9 Tenderness, cm ² / g OA 320 400

Example 3. The method is carried out analogously to example 1, except that as a raw material use a shrimp, which is sorted, separate the neck in a shell and then wash. Then immersed in an ultrasonic installation with water and incubated for 5 minutes, while using ultrasound with a frequency of 22 kHz and a power of 150 watts. The finished product yield is 63.0%, with a tenderness of meat 350 cm ² / g OA and a moisture loss of 32.2 cm ² / g.

The meat of crustaceans, subjected to ultrasonic treatment, has a natural color, a mild odor characteristic of this type of product, juicy and tender texture.

Claims (1)

A method of preparing crustaceans for processing, including sorting raw materials, cutting and washing, characterized in that after washing the raw materials are immersed in an ultrasonic unit with water and kept for 5-20 minutes, while ultrasound is used with a frequency of 22-44 kHz and a power of 150- 300 watts