RU2496353C1 - Raw dried sausage of fish raw materials - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. During the sausage production one uses fish mince, homogenised fish milt, milled speck, salt, sugar and taste-and-flavour additives. All the ingredients are used at the specified ratio.

EFFECT: invention allows to manufacture a product with usage of non-traditional raw materials.

2 tbl

Description

The invention relates to the food industry, namely the production of dried fish sausages.

Known delicious sausage containing minced fish, minced invertebrate marine aquatic organisms, flavorings, egg, bacon fat (RF application 2001116302, A23L 1/325, 2001).

A ham and sausage product is known containing tuna mince, salt, sugar, sodium nitrite, sodium glutamate, phosphate, pepper, coriander and water (USSR Author's Certificate 1178395, A23L 1/325, 1983).

Known smoked fish sausage containing minced fish, salt, spices, sodium nitrite, sugar, water and a bacterial preparation of acidophilic cultures ACID-SK1 (Copyright certificate 1706527 USSR, A23L 1/325, 1988).

The disadvantages of these sausages is that during production they are subjected to heat treatment.

The closest to the claimed technical solution is a dry-cured fish sausage containing minced cod, salmon and carp fish species (non-standard pieces or cuts of meat), a mixture of flavor and starter cultures, anisomine BE, “sea salt” or vacuum nitrite salt, Bactostop complex food supplement Wagon company Gewurz Muhle Nesse. All components are mixed to a homogeneous mass, formed into a shell by standard forcemeat extrusion, placed in a refrigerator for ripening, then dried at a temperature of 23 to 26 ° C for 48-120 hours until the product reaches moisture from 30 to 45% (RU Patent 2361460, CL A23L 1/325, 02.27.08).

The disadvantage of this dry-cured sausage is the use for its production of a large number of food additives "E".

The objective of the claimed invention is the creation of a delicious raw-cured sausage from fish raw materials with high consumer properties and nutritional value, expanding the range of fish sausages.

The problem is achieved in that the dried sausage from fish raw materials containing minced fish, salt, sugar, flavoring additives, according to the invention additionally contains homogenized milk of fish and crushed bacon. To achieve a technical result, the components are taken in the following proportions, wt.%:

Minced fish 60.0-30.0 Homogenized fish milk 60.0-30.0 Bacon 5,0 Salt 1,5 Sugar 1,0 Flavoring additives 2,5

As milk use milk of salmon fish or herring. As flavor additives use ground black pepper, dry garlic, caraway seeds, cognac.

It is known that the biological value of fish protein is no worse than meat protein, its amino acid composition is very favorable for the human body. It is well absorbed and digested much better by enzymes of the gastrointestinal tract. The production of fish sausages is able to solve the problem of complex processing of secondary products of fish processing and the production of highly nutritious, biologically valuable products from them.

Milk of commercial fish is practically not used for processing and is mainly sold for sale in ice cream. Therefore, the use of milk in the production of dried sausages is a promising task to increase the range of their use.

The use of fish milk in the composition of dry-cured sausages allows you to get a product with improved structural and mechanical properties, due to the high content of mobile and flexible macromolecules of undenatured protein (12.1-20.3%) and thereby eliminates the use of starch in the technology of manufacturing sausages .

The technical result of the invention is to create a dry-cured sausage from fish raw materials with high consumer properties and nutritional value, and is achieved by introducing homogenized fish milk into the product, as well as a combination of raw materials. The quantitative content of each component allows you to get a high quality product that resembles a dried meat sausage, does not contain food additives "E" and, therefore, is safe for the consumer.

The dried sausage of their fish raw material is prepared as follows. As a raw material for minced fish take pollock or cod, or pink salmon (you can use non-standard pieces or slices of meat). As milk use salmon or herring milk.

Defrost fish and milk, butcher, wash. Forcemeat is prepared, for which they use a top, with a diameter of the holes of the top of the grill 2-6 mm Then produce homogenization of milk on a homogenizer to a homogeneous state. Minced fish, homogenized milk and all functional components in the specified sequence and in a certain amount are mixed in a meat mixer to a homogeneous mass with each introduction of the components for 2-10 minutes, depending on the volume and speed of mixing. Then, shell molding is carried out by standard forcemeat extrusion. After the minced meat is formed, it is sedimented - held at a temperature of 2-4 ° C in chambers with a humidity of 90%.

The ripening process takes place in a chamber where sausages are hung on slats or hooks or laid out on grates in a refrigerator. Duration of maturation is 48-72 hours at a temperature of 1 to 10 ° C and relative humidity - not more than 75%.

They are dried under natural conditions or in a chamber for drying until smooth and the product reaches moisture from 30 to 45%. The drying temperature of dried fish sausages is from 23 to 26 ° C. Drying time is determined depending on the thickness and size of sausages, from 48 to 120 hours.

The process of drying takes place by periodically alternating the drying time with rest - redistribution of moisture inside the product, at least 6 hours of drying - 3 hours of rest - redistribution. The shelf life of the product, packed under vacuum, at a temperature of + 5 ° C to -8 ° C is not more than 4 months.

Examples of dried sausage recipes from fish raw materials are presented in table 1.

Table 1 Dry-cured sausage recipes from fish raw materials No. p / p Components Content in g Example 1 Example 2 Example 3 one Minced fish 300 450 600 2 Homogenized fish milk 600 450 300 3 Bacon fifty fifty fifty four Salt fifteen fifteen fifteen 5 Sugar 10 10 10 5 Flavorings: ground black pepper 5 5 5 dry garlic 10 10 10 caraway 5 5 5 cognac 5 5 5

Organoleptic characteristics and nutritional value of dried sausages from fish raw materials are presented in table 2.

table 2 Characteristics of dried fish sausages No. p / p Name Organoleptic characteristic The nutritional value one Baked fish sausage Example 1 The consistency is dense. The section has the form of a homogeneous, monolithic mixture, pieces of bacon are evenly distributed. Sectional color is gray. The taste and smell are pleasant with the aroma of spices, without signs of mustiness and without extraneous discrediting smell. Protein-35.2 Fat 26.5 Moisture-38.3 2 Raw fish sausage Example 2 The consistency is elastic, dense, elastic. The section has the form of a homogeneous, monolithic mixture; pieces of bacon are evenly distributed. The color of the product in the section is gray. The taste and smell are pleasant with the aroma of spices without signs of mustiness and without extraneous discrediting smell. Protein-30.9 Fat-29.4 Moisture-39.7 3 Baked fish sausage Example 3 The consistency is elastic, dense, elastic. The section has the form of a homogeneous, monolithic mixture; pieces of bacon are evenly distributed. Sectional color is gray. The taste and smell are pleasant with the aroma of spices without signs of mustiness and without extraneous discrediting smell. Protein-32.1 Fat-31.4 Moisture-36.5

The implementation of the invention allows to obtain a food product from fish raw materials with high consumer properties and nutritional value, and also expands the range of fish sausages.

Claims (1)

Dry-cured sausage from fish raw materials, containing minced fish, salt, sugar, flavor additives, characterized in that it additionally contains homogenized fish milk and crushed bacon in the following proportions, wt.%:
minced fish 60.0-30.0 homogenized fish milk 60.0-30.0 bacon 5,0 salt 1,5 sugar 1,0 flavoring additives 2,5