RU2473223C1 - Method for production of food fish mince - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to fish processing industry. The method envisages fish splitting into fillet and the fillet milling to produce mince. The mince is washed with water with addition of amber and citric acids in an amount of 0.1-0.3% of the mince weight at a ratio of mince to the solution equal to 1:2 during 10-15 minutes. Then, after the mince separation, one adds into the mince "Lactusan" prebiotic in an amount of 3-5% of the mince weight.

EFFECT: invention allows to improve technological properties of fish mince.

1 tbl, 2 ex, 3 dwg

Description

The invention relates to the fish processing industry, in particular the production of washed fish food minced meat from pond fish with additives, and can be used in catering establishments for the preparation of culinary minced products from pond fish.

A known method for the production of washed minced fish from fish of reduced commercial value using various kinds of additives that increase the yield of washed minced meat, enriching the chemical composition of products and their nutritional value, as well as improving technological properties and increasing the shelf life of minced fish and products from them. [cm. Kolakovsky E. Technology of minced fish. / Ed. L.I. Borisochkina. - M .: Agpromproizdat, 1991, p.127-153].

The disadvantages of the known technical solution are significant losses of dietary protein and low molecular weight nitrogenous substances (peptides, amino acids and nitrogenous bases) due to the release of the latter in the wash water, limited use of food additives, insufficiently satisfactory technological indicators (appearance, sectional view, consistency, aroma), the high cost of production.

The closest in essence is a method for producing edible minced fish from ocean species of fish with light meat by cutting on a fillet to separate muscle tissue from the skin and bones and grinding to a particle size of minced meat of 2-5 mm to ensure complete extraction when washing the minced meat. The minced meat was washed with chilled water with the addition of a food-grade anionic polysaccharide to extract fat and sarcoplasmic proteins, [see A.S. No. 1650067, 1991].

The disadvantages of this technological solution are the limited assortment of raw materials used, the high cost of raw materials and finished products, the low nutritional and biological value of the obtained semi-finished products, the high water consumption during the washing of minced meat, and the absence of the effect of enriching the semi-finished products with prebiotics.

EFFECT: improved technological properties of minced fish, increased yield of minced meat, enrichment with prebiotic. It is achieved by the fact that when washing the meat, add a mixture of succinic and citric acids in a concentration of 0.1-0.3% by weight of the forcemeat with the ratio of forcemeat: solution - 1: 2, forcemeat is washed for 10-15 minutes, after separation minced meat is added prebiotic "Lactusan" at a concentration of 3-5% by weight of minced meat.

The method was implemented as follows (the technological scheme for the production of edible fish minced meat is presented in figure 1).

The technological process began with the preliminary acceptance of small pond raw materials, as well as fish with mechanical damage when removing damaged areas corresponding to other indicators of grade 1. When taking chilled or frozen raw materials, defrosting was performed in air. Next, a fillet was cut, providing for the removal of scales, head, viscera, bones, blood clots and black film. After that, the fish meat was washed with tap water to reduce fish odor and reduce microbiological contamination. After washing, the fillet was left to drip. Fillet was chopped on a cutter, the minced meat was washed with organic acids once to improve the efficiency of removing non-protein nitrogenous substances, reduce protein loss during a single wash, and increase the yield of minced meat. After washing, the minced meat was sent for separation to remove excess moisture. The technological properties of minced meat were evaluated on samples obtained under standard conditions using standard indicators adopted for quality control of washed minced meat. As a reference, minced fish washed with running water without additives was used.

The maximum yield of minced meat was observed at concentrations of solutions of organic acids - citric and succinic - 0.1-0.3% with a washing time of 10-15 minutes (Fig.2.). With a decrease in the concentration of organic acid solutions below 0.1%, the color of the meat does not change, the consistency weakens, and the water-holding ability does not change. The increase in the concentration of the solution of organic acids above the optimal values leads to the clarification and improvement of the color of the stuffing, but reduces the water-holding ability of the stuffing and weakens the consistency of the stuffing (figure 3).

Going beyond the specified ranges is accompanied by a significant loss of protein, fat and minerals (Table 1).

As solutions of organic acids, solutions of organic acids were used: citric and succinic in various ratios. These solutions do not contain undesirable from the point of view of physiology of nutrition of by-products and favorably affect the stability of the properties of minced meat and its technological properties.

Citric acid (E 330) has the mildest taste compared to other food acids, does not irritate the mucous membranes of the digestive tract, promotes the absorption of calcium by the body, has an activating or inhibitory effect on some enzymes, [see Kuznetsova L.S., Snezhko A.G., Khodorkovskaya O.I., Rozantsev E.T. About the properties of promising food preservatives. [Text]. // Meat industry. 2001. No1. p.26-28.]. Succinic acid (E 363) has an actoprotective and antiviral effect. [Luke E., Jager R. Preservatives in the food industry. [Text]. - SPb .: GIORD. 2000. - 236 p.]. The limits of variation in the concentration of acids in the wash water and the pH value are due to the isoelectric state of the protein. Too strong acidification of the solution for washing with organic acids is undesirable, as it leads to the denaturation of proteins and to the deterioration of the technological properties of minced meat. Minced fish was washed once with the subsequent separation of moisture on a centrifugal separator. An increase in the number of washes significantly increased the loss of sarcoplasmic protein and reduced the yield of minced meat. This is due to losses in the form of suspensions during the separation of water from the washed minced meat.

After separation, the Lactusan prebiotic in liquid form (sweet syrup of lactulose (not less than 33%), lactose (not more than 12%) and galactose (not more than 6%)) was added to the minced meat in a concentration of 3-5% by weight of the minced meat.

Studies have shown that the introduction of dairy products ("Lactusan") improves the organoleptic characteristics and physico-chemical composition of the minced meat and gives a prebiotic focus.

At a prebiotic administration level of 3-5%, the organoleptic indices did not differ from minced meat washed with a solution of organic acids without additives. The amount of the additive did not affect the color change, but led to the appearance of a sweetish taste, an increase in the water-holding ability of the minced meat, and an increase in ductility. It is advisable to use such stuffing to obtain culinary products (cutlets, sticks, zrazy). An increase in the level of introduction of the additive over 5% is inappropriate, as the sweet taste in the product intensifies, the consistency weakens, becomes smeared and disintegrates.

After introducing the prebiotic, the minced meat was finely chopped on a cutter, the prepared masses were molded into various forms and packed into trays of polymer materials and polymer films, followed by wrapping in shrink film. Packaged semi-finished products were sent for freezing in freezers with air temperatures from -18 ° C to -30 ° C. The duration of the freezing of semi-finished products in the freezer at an air temperature of -18 ° C to -30 ° C and its natural movement from 5 to 10 hours

The method is illustrated by the following examples.

Example 1. Small pond fish raw materials (carp, grass carp, silver carp) were thawed in air, cut on a fillet while maintaining the temperature in the cutting room no more than 10 ° C, the fillet was washed with tap water at a temperature of no higher than 15 ° C to reduce fish odor and reduction of microbiological contamination. After washing, the fillet was left to drain for 10 minutes, and then chopped on a cutter with a cell diameter of 6-8 mm. The resulting minced fish was washed with a 0.3% solution (t _solution = 15 ° C) of a mixture of citric and succinic acids (ratio 1.5: 2.5) (with a ratio of minced meat: solution - 1: 2) for 10 minutes at a speed stirrers 350 rpm The minced meat was separated on a centrifugal separator until the solids in the wash water reached no more than 2.5%, the Lactusan prebiotic was added to the obtained meat in an amount of 3% by weight, the resulting mass was passed through a cutter with a grate diameter of d = 4 mm for 8 minutes, the resulting mass was formed in the form of oval-flattened cutlets weighing 85-90 g. Molding was carried out with the conditions of uniform thickness, standard mass and smooth, without cracks, torn and broken edges, surface. They were frozen in a freezer at a temperature of -30 ° C, packed in trays of polymer materials and a polymer film, packed cutlets were sent to freezers with an air temperature of -30 ° C. After freezing, a self-adhesive label with a marking corresponding to consumer information was applied to the packaging unit of the packaged cutlets.

Example 2. The method was carried out analogously to example 1, except that at the washing stage, the minced meat was washed with a 0.2% solution (t _solution = 15 ° С) of a mixture of citric and succinic acids (1: 3 ratio) (with the ratio of minced: solution - 1: 2) for 15 minutes at a stirrer speed of 350 rpm. The minced meat was separated on a centrifugal separator until the solids reached no more than 2.5% in the washings, the Lactusan prebiotic was added to the obtained mince in the amount of 5% by weight, the resulting mass was formed in the form of bar-shaped sticks weighing 75-85 g. carried out with the fulfillment of conditions of uniform thickness, standard mass and a smooth surface without cracks, torn and broken edges. They were frozen in a freezer at a temperature of -30 ° C, packed in trays of polymer materials and a polymer film, packed cutlets were sent to freezers with an air temperature of -30 ° C. After freezing, a self-adhesive label with a marking corresponding to consumer information was applied to the packaging unit of the packaged cutlets.

The technical solution makes it possible to rationally use small-sized fish raw materials, reduces the consumption of washing water, improves the technological properties of minced meat when food-grade organic acids are added to the washing solution, gives prebiotic properties by introducing the Lactusan prebiotic, and increases the nutritional and biological value of minced products from pond fish species, expands the range of culinary fish products.

Table 1 physical and chemical indicators White amur Carp Silver carp Water rinse Organic Acid Wash Water rinse Organic Acid Wash Water rinse Organic Acid Wash Flushing time, min 10 fifteen 10 fifteen 10 fifteen 10 fifteen 10 fifteen 10 fifteen Moisture% 82.3 83.9 82,4 82.9 85,2 86.0 85.1 86.0 84.48 84.83 82,4 83.0 Minerals, % 0.22 0.18 0.32 0.29 0.24 0.12 0.27 0.24 0.22 0.17 0.29 0.27 Lipids,% 1.9 1.7 1.33 1,2 1.4 1.4 0.98 0.67 1.8 1.7 1,54 1.37 Total protein,% 15.6 14.2 16 15.6 13,2 13.0 13.6 13.1 13.5 13.3 15.8 15.4

Claims (1)

A method of producing edible minced fish by cutting fish into fillets, chopping it, washing minced meat, characterized in that a mixture of succinic and citric acids is added to the water during minced meat washing at a concentration of 0.1-0.3% by weight of minced meat with a ratio of minced meat: solution - 1: 2, the minced meat is washed for 10-15 minutes, after the minced meat is separated, the Lactusan prebiotic is added to it at a concentration of 3-5% by weight of the minced meat.

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