RU2501490C2 - Method for production of dry base for instant broths, soups and sauces from low-value products of pond fish splitting - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Press-crushed pond fish splitting products: heads, fins, vertebral bones and sludge and bone residue are additionally milled using a hammer mill. Heads are milled separately. Milled pond fish splitting products are dried till moisture content is 8-10%. Milled heads are dried separately. The dried powdered products are blended at a ratio of head powder to powder produced from the rest of secondary products mass being 1:1; one proceeds with packing into packet filters weighing 10 - 500 g, packaging into sealed bags made of multilayered metallised materials and delivery for storage.

EFFECT: ensuring usage of secondary resources of fish-processing industry for production of a dry base for instant broths, soups and sauces.

3 cl, 2 tbl, 2 ex

Description

The invention relates to the fish processing industry and can be used in the field of individual and public catering in the production of dry bases for the rapid preparation of liquid dishes or their components from secondary products of cutting pond fish.

A known method of producing a dry concentrate of fish protein from broth [RF Patent No. 2232522 publ. in bull. No. 20.07.2004], which includes heat treatment of the broth, separation, concentrated defatted broth and spray drying to a moisture content of not more than 10%.

The disadvantage of this method is: complexity and energy intensity, multioperation and duration of the process, high cost of the finished product.

An object of the invention is to develop a method for producing a dry base for broths, soups and instant sauces from secondary products of cutting pond fish, which allows maximum use of available resources for food purposes in the fish processing industry, organize its waste-free production, expand the range of natural fish products, and save valuable human body nutrients, including high-value proteins, vitamins, micro and macro elements found in bone th fabric.

To solve the technical problem of the invention, a method for producing a dry base for broths, soups and instant sauces from secondary products of pond fish cutting is proposed, characterized in that fresh, chilled or frozen secondary products of cutting pond fish crushed on a press: heads, fins, vertebral bones, meat and bone residue, additionally crushed on a hammer mill, and the heads are crushed separately from the rest of the mass of secondary products, using frozen raw materials, its pre they are variably defrosted in air at a temperature not exceeding 15 ° С to a temperature in the center of the block of 3-5 ° С, crushed heads and other products of cutting pond fish are sent to a vacuum freeze-dryer, where drying is carried out without preliminary freezing at a pressure of 20-50 Pa (0.1-0.5 mm Hg) and a temperature of 45-50 ° C to a moisture content of dried products of 8-10%, or in a convective dryer with a vibro-boiling layer, where drying is carried out at a temperature of 35-40 ° C, air velocity 3-5 m / s, for 90 minutes with a product layer of 10-15 cm. d about the moisture content of dried products 8-10%. The crushed heads are dried separately from the remaining mass of crushed secondary products, the dried powder products are mixed at a ratio of powder from heads to powder from the remaining mass of secondary products 1: 1, Packed in filter bags weighing from 10 g to 500 g, Packed in sealed multilayer bags metallized materials and sent for storage at air temperature - from 0 ° C to 18 ° C and humidity not more than 75%.

The technical result of the invention is to preserve valuable for human food substances, micro and macro elements found in the bone tissue of the secondary resources of the fish processing industry, in the organization of non-waste production.

A method of obtaining a dry base for broths, soups and instant sauces from low-value products of cutting pond fish is as follows.

Fresh, chilled or frozen secondary products of pond fish cutting are crushed on the press: heads, fins, vertebral bones, meat and bone residues, additionally crushed by a hammer mill, and the heads are crushed separately from the rest of the product mass, when using frozen raw materials, it is first subjected to defrosting on air at a temperature of no higher than 15 ° C to a temperature in the center of the block 3-5 ° C, chopped heads and other products of cutting pond fish, sent to vacuum-sublimation dryer, where the drying is carried out without preliminary freezing at a pressure of 20-50 Pa (0.1-0.5 mm Hg) and a temperature of 45-50 ° C, the layer height of the product is 1 cm. to the moisture content of the dried product 8- 10%, for 6-7 hours, moreover, freezing in vacuum is carried out to temperatures of minus 15 - minus 18 ° C, or on a convective dryer with a vibro-boiling layer, where drying is carried out at a temperature of 35-40 ° C, air velocity 3- 5 m / s, for 90 minutes with a product layer of 10-15 cm. To a moisture content of dried products of 8-10%. Deviations in temperature and drying time are allowed depending on the design of the dryer. The crushed heads are dried separately from the remaining mass of crushed secondary products, the dried powder products are mixed at a ratio of powder from heads to powder from the remaining mass of low-value products 1: 1. The resulting base for broths, soups and instant sauces from low-value products of cutting pond fish is Packed in filter bags weighing 10 g to 500 g, packaged in airtight bags of multilayer metallized materials and sent for storage, at air temperature - from 0 ° C to 18 ° C and humidity not more than 75%.

The resulting base for broths, soups and instant sauces from secondary products of cutting pond fish and has a shelf life of 12 months without reducing high organoleptic characteristics. The dry base is characterized by a high content of extractive substances, which when heated in large quantities pass into water. Extractives are highly active, cause increased secretion and stimulate the intensive secretion of digestive juices and thereby appetite, and prepare the human digestive system for food intake and its subsequent most complete assimilation, which is important for nutrition. The dry base is adequate in chemical composition to analogues of fresh fish.

Dry base application

Preparation of fish broth: a 10 g dry basis filter bag, placed in a thermo-glass for individual use. 500 g of hot water with a temperature of 90-100 ° C is poured into a thermo-glass, covered with a glass lid and held for 3-4 minutes. The broth is ready to eat. The method of obtaining a dry base for broths, soups and instant sauces from low-value products for cutting pond fish is illustrated by the following examples.

Example 1

To obtain a dry base for broths, soups and instant sauces, chilled crushed on the press secondary products of carving silver carp (heads, vertebral bones, fins, meat and bone residue) are used, additionally crushed on a hammer mill, and heads are crushed separately from the rest of the mass of low-value products. The meat and bone residue is obtained by forcing small fish in the production of minced meat using a press. The crushed heads and other products of cutting pond fish, for example, silver carp, are sent to a SVP-0.36 vacuum freeze dryer, where drying is carried out without preliminary freezing at a pressure of 50 Pa and a temperature of 50 ° C, the layer height of the product is 1 cm. To the dried moisture production of 10%, for 6 hours, and self-freezing in vacuum is carried out to a temperature of minus 18 ° C. The temperature is recorded by sensors - chromel alumel needle and point type thermocouples. The crushed heads are dried separately from the remaining mass of crushed low-value products, the dried powder products are mixed at a ratio of powder from heads to powder from the remaining mass of low-value products 1: 1.

The resulting base for broths, soups and instant sauces from secondary products of cutting pond fish is Packed in filter bags weighing from 10 g. To 500 g., Packed in airtight bags of multilayer metallized materials and sent for storage, at air temperature - from 0 ° C to 18 ° C and humidity not more than 75%.

Example 2

A dry base for broths, soups and instant sauces is obtained analogously to example 1, freshly chopped low-value silver carp butcher products (heads, vertebral bones, fins, meat and bone residue) are used, additionally crushed with a hammer mill, and the heads are crushed separately from the rest of the secondary product mass. The meat and bone residue is obtained by forcing small fish in the production of minced meat using a press. The crushed heads and other products of carving a silver carp are sent to a convective dryer with a vibro-boiling layer, where drying is carried out at a temperature of 35 ° C, an air velocity of 3 m / s, for 90 minutes with a product layer of 10 cm. To a moisture content of dried products of 10%. The crushed heads are dried separately from the remaining mass of crushed low-value products, the dried powder products are mixed at a ratio of powder from heads to powder from the remaining mass of low-value products 1: 1. The resulting base for broths, soups and instant sauces from secondary products of cutting pond fish is Packed in filter bags weighing from 10 g. To 500 g., Packed in airtight bags of multilayer metallized materials and sent for storage, at air temperature - from 0 ° C to 18 ° C and humidity not more than 75%.

The resulting dry base is used for the preparation of broths. The resulting broths were analyzed: amino acid and fatty acid compositions were determined. The analysis data are presented in table 1 and 2.

Table 1 Amino acids Content in the product,% Broth from chilled secondary cutting products,% Dry base broth,% Alanine 0,067 0,044 Arginine 0,046 0,032 Valine 0.019 0.011 Glycine 0.108 0,078 Glutamic acid 0,070 0,053 Histidine 0.024 0.011 Isoleucine 0.015 0.009 Leucine 0,030 0.016 Lysine 0,047 0,028 Methionine 0.013 0.010 Proline 0,050 0,040 Series 0,026 0,020 Threonine 0,021 0.017 Tyrosine 0.008 0.005 Phenylalanine 0,023 0.015 Cystine 0.006 0.006 Aspartic acid 0,043 0,038

Table 2 Name of fatty acids,% Fatty Acid Index Dry base broth Broth of chilled low-value butchering products one 2 3 four Caprylic 8: 0 0,03 0.10 Capric 10: 0 0.04 0.01 Lauric 12: 0 0.28 0.04 tridecane 13: 0.10 0.02 iso tetradecane 14: 0i 0.10 0.05 myristic 14: 0 4,55 1.84 myristolein 14: 1 0.48 0.10

Continuation of Table 2 iso-pentadecane 15: 0i 0.43 0.23 anteiso-pantadecane 15: 0ai 0.29 0.06 pantadecane 15: 0 0,07 0.59 pentadecene 15: 1 0.97 0.14 iso-hexadecanoic 16: 0i 0.16 0.15 palmitic 16: 0 26.65 25.61 hexadecene 16: 1 1.71 0.53 palmitoleic 16: 1 9 12.59 8.85 hexadecadiene 16: 2 0.38 0.22 iso-heptadecane 17: 0i 0.57 0.22 anti-heptadecane 17: 0ai 0.91 0.39 margarine 17: 0 1,03 0.90 heptadecene 17: 1 0.72 0.47 iso-octadecane 18: 0i 0.15 0.21 Stearin 18: 0 3.88 4.78 oleic 18: 1 9-cis 27.78 32.29 vaccine 18: 1 11-trans 2.85 3.10 iso-octadecadiene 18: 2i 0.11 0.10 linoleic 18: 2 3.79 3.75 γ-linolenic 18: 3 ω-6 0.09 0.21 α-linolenic 18: 3 ω-3 4.12 6.08 parinar 18: 4 0.48 0.63 peanut 20: 0 0.11 0.19 eicosadiene 20: 2 0.10 0.21 eicosatrienic 20: 3 0.09 0.29 arachidonic 20: 4 0.12 0.69 eicosapentaenoic 20: 5 1.09 1,54 behen 22: 0 0.36 0.44 eruca 22: 1 0.75 0.85 docosadiene 22: 2 0.31 0.36 docosatriene 22: 3 0.12 0.13 docosatetraenic 22: 4 0.12 0.26 docosapentaenoic 22: 5 0.41 0.40 docosahexaenoic 22: 6 0.47 1,07

As can be seen from the data of tables 1 and 2, the method of obtaining a dry base for broths, soups and instant sauces from low-value products for cutting pond fish makes it possible to use secondary resources of the fish processing industry for food purposes, to preserve nutrients valuable to the human body, proteins, vitamins, micro- and macrocells, polyunsaturated fatty acids, including such as α-linolenic (ω-3) and γ-linolenic (ω-6), arachidonic, located in bone tissue, increase the shelf life of products.

Using the ratio of goals and other products of the cutting 1: 1, the best results are achieved.

If you use more than 50% head powder, then the dry base will contain more fat, which will complicate drying, increase its duration, while the shelf life of the dry base will decrease due to oxidative processes.

If you take head powder less than 50%, this will lead to a decrease in the nutritional value of the dry base.

The proposed method of obtaining a dry base for broths, soups and instant sauces from secondary products of cutting pond fish allows you to rationally use the secondary resources of the fish processing industry for food purposes, organize waste-free production, simplify and intensify the process by using raw materials without additional heat treatment, and reduce cost finished product through the use of cheap raw materials, expand the range of natural fish products potassium, save valuable nutrients for the human body, proteins, micro and macro elements found in bone tissue, reduce the production area of fish storage, increase the compactness of raw materials and shelf life.

Claims (3)

1. A method of obtaining a dry base for broths, soups and instant sauces from secondary products of cutting pond fish, characterized in that the fresh, chilled or frozen products of pond fish crushed on a press: heads, fins, vertebral bones, meat and bone residue are additionally crushed into hammer mill, and the heads are crushed separately from the rest of the mass of low-value products, when using frozen raw materials, it is pre-subjected to defrosting in air at temperature not higher than 15 ° С to a temperature in the center of the block 3-5 ° С, the chopped heads and other products of cutting pond fish are sent to drying, where the drying is carried out to a moisture content of dried products of 8-10%, the chopped heads are dried separately from the rest of the chopped secondary products dried powdered products are mixed at a ratio of powder from heads to powder from the remaining mass of secondary products 1: 1, Packed in filter bags weighing from 10 g to 500 g, Packed in sealed bags from multilayer metallized materials and n sent for storage at air temperatures from 0 ° C to 18 ° C and humidity not more than 75%. 2. The method of obtaining a dry base for broths, soups and instant sauces from secondary products of cutting pond fish according to claim 1, characterized in that the drying of the crushed products is carried out in a convective dryer with a boiling layer, where the drying is carried out at a temperature of 35-40 ° C air velocity of 3-5 m / s for 90 min with a product layer of 10-15 cm to a moisture content of dried products of 8-10%. 3. A method of obtaining a dry base for broths, soups and instant sauces from secondary products of cutting pond fish according to claim 1, characterized in that the drying of the crushed products is carried out in a vacuum freeze dryer, where the drying is carried out without preliminary freezing at a pressure of 20-50 Pa, a temperature of 45-50 ° C and a layer height of 1 cm.