RU2496350C1 - Method for preparation of culinary fish mince product for school alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages pre-processing of fish raw materials and components, preparation of fish mince and huckleberries and blackcurrants mixture filling. Then one performs the semi-product moulding in the shape of a star with the berry filling inside, mealing and sparkling with sesame seeds. The moulded semi-product is thermally treated, frozen, packed, transported and stored. For the semi-product preparation one uses humpback salmon and salmon fillet, wheat bread, milk, salt, huckleberries, blackcurrants, starch, mealing crumbs and sesame seeds. All the ingredients are used at the specified ratio.

EFFECT: invention allows to produce a moulded culinary product for school alimentation which is balanced in terms of composition and has a high nutritive and biological value.

Description

The invention relates to the food industry and catering and can be used to obtain culinary products for school meals.

The manufacture of a fish culinary product for feeding school-age children RU 2333691 (13) is known, which includes the preparation of fish raw materials and components, grinding, mixing, fine grinding of the mixture, preparation of minced meat, molding of semi-finished products, heat treatment, freezing, packaging, transportation and storage. At the stage of preparation of minced meat, a protein emulsion from grain beans is additionally introduced into it. Beans are boiled, wiped, combined with vegetable oil and water in a ratio of 2: 1: 1 and homogenized. The components are taken in the following ratio of components, wt.%:

minced fish - 70.0-80.0;

passivated onions - 3.0-6.0;

milk powder -1.0-3.0;

boiled cereal beans - 6.0-9.0;

vegetable oil - 3.0-4.5;

edible salt - 0.8;

drinking water - the rest.

The disadvantage of the described invention is:

a) the proposed invention provides for the use of boiled cereal beans as a prescription ingredient. which greatly complicates the manufacturing process.

b) the proposed invention provides a finished product with an insufficiently rich component composition.

c) the product has an insufficiently attractive appearance, which should be taken into account with specialized nutrition for schoolchildren.

d) does not specify the use of basic fish raw materials for the production of minced fish, i.e. the impossibility of taking into account the technological features of different varieties of fish during cooking and, accordingly, giving the final product individual taste characteristics is noted.

The objective of the present invention is to obtain a culinary product for school meals with improved organoleptic properties, high nutritional value, rich component composition and improved palatability.

This object is achieved by the fact that in the method of preparing a culinary product for the preparation of minced fish, salmon fillet and pink salmon fillet are used, which makes it possible to obtain a final product of higher nutritional value.

The proposed invention provides for the preparation of fish raw materials and components, the preparation of minced fish, the preparation of a filling from a mixture of blueberries and currants, the formation of a semi-finished product in the form of an asterisk with berry filling inside, breading, sprinkling with sesame seeds, heat treatment, freezing, packaging, transportation and storage.

The components for the filling are taken in the following ratio by weight:

blueberries - 4;

currant - 4;

starch - 1.

The resulting culinary products are of high quality, improved organoleptic and rheological indicators, a rich component composition and a vivid taste composition.

The target product is well balanced for the healthy nutrition of the student.

The product is modeled in such a way that the resulting culinary product helps to improve the student's working capacity, improve brain activity and memory.

Salmon in large quantities contains unique substances - omega-3 fatty acids. Provided that these substances are sufficient in food, the brain and nervous system work fine.

In addition to fatty acids, salmon contains 22 minerals, including calcium, magnesium, sulfur and others, as well as vitamins A, B, C, PP.

Pink salmon contains a lot of valuable protein, unsaturated fatty acids, vitamins - vitamins A, C, PP, group B, minerals - potassium, sulfur, iron, sodium, magnesium, calcium, phosphorus, copper, zinc, manganese, iodine, cobalt, nickel.

The most valuable component of pink salmon meat is omega-3 polyunsaturated fatty acids, which protect cells from harmful effects.

Stuffed salmon fillet and pink salmon fillet has a good water-holding ability (WCL), and good structure-forming ability. According to the Nishiya scale, the minced meat can be used to prepare structured products (zraz, cutlets, etc.).

As a filling, a mixture of blueberries and currants was used. Blueberries improve vision, reduce the concentration of sugar in the blood. Blueberries contain mono- and disaccharides, as well as vitamins A, B ₁ , B ₂ , C, PP. In addition, blueberries contain iron, potassium, calcium, sodium and phosphorus. The main beneficial substances of blueberries are due to the fact that blueberries are the richest source of natural antioxidants. Blueberries strengthen memory, is a means of preventing infectious diseases.

Blackcurrant has a high content of ascorbic acid. It includes carotene, vitamins of group B, as well as vitamins C, E, D. Currant berries contain many essential trace elements: iron, potassium, calcium, magnesium. Blackcurrant is rich in carbohydrates, fructose, glucose. It contains vegetable proteins, fiber, and organic acids: malic, citric, and phosphoric.

The main healing property of blackcurrant is that its berries increase immunity, improve appetite, which are very important for the health of the student. All these useful properties of components were taken into account when modeling the recipe.

The introduction of currants and blueberries into the filling contributes to the enrichment of the finished product with a large amount of minerals (calcium, magnesium, potassium, iron) necessary for the full development of the schoolchild and a high content of vitamins A, B, C to maintain the child’s immunity.

When improving the production technology of the culinary product for school meals, we pursued the goal so that the finished product would attract the eye of the child. Therefore, during molding, silicone molds in the form of an asterisk were used; inside the semi-finished product, the filling from a mixture of berries is laid out. Semi-finished product is breaded in breadcrumbs and sprinkled with sesame seed.

The finished product has an attractive appearance. On a section, the filling from a mixture of berries looks spectacular. Sesame seed also gives the product aesthetics. What attracts the attention of the child.

Sesame seed enriches with vegetable protein, sesame oil, vitamin E, amino acids and calcium.

The culinary product includes the preparation of fish raw materials and components, the preparation of minced fish, the preparation of a filling from a mixture of blueberries and currants, the formation of a semi-finished product in the form of an asterisk with berry filling inside, breading, sprinkling with sesame seeds, heat treatment, freezing, packaging, transportation and storage.

The components for the filling are taken in the following ratio by weight:

blueberries - 4;

currant - 4;

starch - 1.

The resulting culinary products are of high quality, improved organoleptic and rheological indicators, a rich component composition and a vivid taste composition.

The target product is well balanced for the healthy nutrition of the student.

The culinary product is modeled in such a way that the resulting culinary product helps to improve the student's working capacity, improve brain activity and memory.

The culinary product is as follows.

The fish fillet is thawed, minced in a spinning top, a minced mass is made using salmon fillet, pink salmon fillet, wheat bread, milk, salt. At the same time, the filling is prepared by mixing whole blueberries and blackcurrants with potato starch. Berries are sprinkled with starch to improve the moisture-holding ability of the filling. Bread is introduced to improve the rheological performance of the product. The minced meat is laid out in portions, the filling is placed inside each serving, placed in a star-shaped silicone molds, breaded, sprinkled with sesame seeds and heat treated at a temperature of 200-230 ° for 10-15 minutes, cooled, frozen, packaged, transported and goes to storage.

The components are taken in the following parts by weight:

pink salmon fillet - 28,

salmon fillet - 28,

wheat bread - 13,

milk - 17,

salt - 1,

blueberries -4,

blackcurrant - 4,

starch - 1,

breadcrumbs - 3,

sesame seed - 1,

the mass of the semi-finished product is 100,

product yield 88.

The proposed method allows to obtain a molded culinary product for school meals with a balanced composition, having an attractive appearance due to the unusual shape, having high nutritional and biological value, better water-holding ability, enriched with vitamins and minerals, rich in flavor composition, improved component composition, which allows us to recommend product for schoolchildren.

Claims (1)

A method of preparing a culinary product from minced fish, characterized in that it involves the preparation of fish raw materials and components, the preparation of minced fish, the preparation of the filling from a mixture of blueberries and currants, the formation of the semi-finished product in the form of an asterisk with berry filling inside, breading, sprinkling with sesame seed, thermal processing, freezing, packaging, transportation and storage, while the components are used in the following parts by weight:
pink salmon fillet 28 salmon fillet 28 wheat bread 13 milk 17 salt one blueberries four currant four starch one breadcrumbs 3 sesame seed one