RU2503301C1 - Method for preparation of salmon fishes liver preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fish industry, in particular, to fish liver preserves production. The method involves liver primary treatment, washing, mixing with other components, homogenisation, packing, sealing and sterilisation. Before primary treatment eviscerated liver is placed into an ice-water mixture at water temperature equal to minus 1-2°C, washed in fresh running water with a temperature no higher than 15°C during 30-40 minutes. The produced raw material is either immediately used for preserves production or frozen and stored for up to 4 months at a temperature no higher than minus 25°C. The components are as follows, wt %: salmon fishes liver - 35.0-45.0, salmon fishes mince - 20.0-25.0 or boiled rice - 15.0-20.0, culinary salt - 1.2-1.5, sauteed onions - 8.0-12.0, sauteed carrots - 7.0-10.0, fat - 7.0-10.0, dry milk - 1.2-1.5, spices - 0.3-0.5, water - balance.

EFFECT: preserves quality enhancement due to initial raw materials quality improvement.

5 ex

Description

The invention relates to the fishing industry, in particular to the production of canned fish liver.

In the Far East, from Pacific salmon fish, about 92% of their total volume produces frozen products, mostly gutted and partially cut. The carcass of the fish is sent for freezing, and the entrails are most often thrown away, including the liver.

The weight of the liver of salmon fish in relation to the total weight is more than 2.5%. Since the catch of commercial fish is estimated at hundreds of thousands of tons, the volume of the liver is very significant and represents a rich source of raw materials for obtaining products. Taking into account the volumes of salmon fish catches (300-400 thousand tons), annually, in the process of the main production of products, liver volumes are formed from them within 6-7 thousand tons, which remains completely unclaimed. The release of canned food from the frozen liver of salmon fish is practically not carried out due to the short shelf life of it - no more than 2 months. The short shelf life of the liver is due to the fact that when stored in frozen semi-finished products, oxidative and hydrolytic processes of lipids occur actively, leading to the appearance of an unpleasant bitter aftertaste in canned food. A negative factor that gives an unpleasant taste and smell to the liver during storage, and subsequently canned food, is high blood saturation.

At the same time, the liver of Pacific salmon fish is a valuable food raw material for the production of canned food. Unlike other fish species in salmon, the liver is not a fat depot. It contains fat not more than 3.5%, protein - not less than 17.5%. Despite the low lipid content in the liver, a large amount of polyunsaturated fatty acids (PUFAs), fat-soluble vitamins A and D, water-soluble vitamins B ₁₂ , B ₁ , B ₂ , PP, C, folic and pantothenic acid, growth hormones, estrogen and xenoestrogen are contained , the highest levels of which reach during the period of spawning and salmon fishing. The protein that makes up the salmon liver has an antimicrobial effect (Richards RC, O'Neil DB, Thibault P, Ewart KV. Histone H1: an antimicrobial protein of Atlantic salmon (Salmo salar) // Biochem Biophys Res Commun, 2001. - V .284 (3) .- P.549-555.). With this in mind, canned food from the liver of salmon fish are products with high nutritional and biological value, characterized by a functional orientation.

The production of canned food from the unclaimed liver of Pacific salmon fish is one of the ways to increase the rational use of aquatic biological resources and provide the population with functional products and affordable.

A known method of preparing canned food from the liver of salmon fish (Collection of technological instructions for the production of canned fish and preserves. Part II. - L .: Giproribflot, 1989. - S.267-268), which includes the primary processing of the liver, washing, blanching, cooling, preparation of the paste mass by grinding on top with other components fried or dried onions, flour, spices, salt, packaging of finished products in cans, rolling, sterilization, cooling.

A known method of preparing canned food from the liver of salmon fish (AS No. 1692492 from 06/06/1989, IPC7 A23B 4/00) which includes the primary processing of the liver, washing, blanching of the liver, cooling, preparing the paste by grinding in a top together with additional components, packing the finished products in cans, rolling up, sterilization, cooling.

The disadvantage of these methods is that blanching of the liver leads to significant denaturation changes in the proteins of the liver tissue and the appearance of a rigid consistency in the finished product. At the same time, the preservation of the quality of raw materials, and with it the finished product, is from 2 days to 21 days.

The closest way to prepare canned food from the liver of salmon fish (RF patent No. 2223675 from 12.01.2001, IPC7 A23L 1/325) which includes the initial processing of the liver, short-term washing in running water with a temperature not exceeding 15 ° C. The washed liver is blanched in air, cooled to 40-45 ° C, and then either cooled to 0 ° C or frozen to -18 ° C. The chilled liver is stored for up to 2 days, frozen for up to 21 days. The resulting liver is crushed, additional components are introduced, packaged in cans, rolled up, sterilized.

The disadvantage of this method is that the washing of the liver is carried out for several minutes at a temperature of up to + 15 ° C. The washed liver is blanched to eliminate bitterness in the finished product. The shelf life of canned food is short.

The objective of the invention is to improve the quality of canned food by improving the quality of raw materials, as well as expanding the range of products from raw materials of fish origin.

The problem is solved in that in the method of preparing canned food from the liver of salmon fish, including primary processing of the liver, washing, mixing with additional components, homogenization, packaging, rolling, sterilization, according to the invention, the extracted liver is placed in an ice-water mixture with a water temperature of minus 1-2 ° C, washed in fresh running water with a temperature of no higher than 15 ° C for 30-40 minutes, the resulting raw materials are either immediately used for the manufacture of canned food, or frozen and stored. Yat to 4 months. - at a temperature not exceeding minus 18 ° C, up to 6 months. - at a temperature not higher than minus 25 ° C, and as components are used, mass%: liver of salmon fish 35.0-45.0, minced salmon fish - 20.0-25.0 or boiled rice 15.0-20 , 0, edible salt - 1.2-1.5, onion fried 8.0-12.0, carrots fried 7.0-10.0, fat - 7.0-10.0, milk powder 1.2- 1.5, spices 0.3-0.5, water - the rest.

The technical result is achieved due to:

1) cooling the liver in an ice-water mixture after collecting it. The mass ratio of the ice-water mixture and the liver is 1: 1. The mass of the liver in a container is not more than 5 kg. Shelf life of chilled liver at a temperature not exceeding 8 ° C no more than 24 hours

2) washing the liver in fresh running water with a temperature of no higher than 15 ° C for 30-40 minutes, as a result of which the blood, active protein and lipid components are washed out of the liver, which helps to slow down hydrolytic and oxidative processes. The washing time of the raw materials was established experimentally. So, a wash lasting less than 30 minutes is not enough to mechanically remove blood clots, bile acids from the liver, and also slow down hydrolytic and oxidative processes. When washing the liver for more than 40 minutes, the liver is flooded, which worsens its quality in the future, the elasticity of the liver is lost, the tissue becomes flabby. The duration of storage of the liver before its processing should not exceed 4 hours

3) the use of the obtained raw materials after steaming either immediately for the manufacture of canned goods, or after freezing with blocks of not more than 10 kg followed by glazing (the mass of the glaze is not more than 2% by weight of the liver).

The temperature and duration of storage of frozen liver were experimentally established: at a temperature not exceeding minus 18 ° C - up to 4 months; at a temperature not exceeding minus 25 ° C - up to 6 months. Exceeding the shelf life of frozen liver at these temperature conditions leads to the development of post-denaturation changes in proteins, oxidative and hydrolytic processes of lipids, which is associated with a high activity of lipolytic enzymes. In this case, the organoleptic characteristics of the liver noticeably worsen, a taste of bitterness appears.

4) before sending to the production of canned food, frozen liver blocks are thawed in air to a temperature of 0-1 ° C, which prevents negative changes in proteins and lipids.

5) the liver before mixing with the components, homogenization and packaging is not blanched, as was done in the analogues, but immediately mixed with additional components, and then homogenized, placed in jars and sterilized. As a result of this, the final product is obtained with high organoleptic and taste advantages.

6) at the same time, the qualitative and quantitative composition of canned food should also be considered essential features of the proposal, as qualitative and quantitative composition of the components in the inventive canned goods are optimal, balanced in calorie content and its cost.

Thus, the introduction of canned raw minced meat from salmon fish, boiled rice and water into the formulation ensures the formation of the necessary product structure; milk powder - neutralization of the characteristic liver taste and water binding; vegetable oil, margarine or melted pork fat - giving elasticity and a spreading consistency. Flavoring additives improve the organoleptic characteristics of the product.

The canned food obtained in this way has a good taste, a pleasant subtle liver odor, a homogeneous, juicy, soft, spreading texture.

The proposed method allows the rational use of valuable raw materials - the liver of salmon fish, including long-term freezing storage, for the manufacture of high-quality food product.

The following examples show the receipt of specific variants of canned food made on the basis of the liver of salmon fish, both fresh and frozen.

Example 1

When cutting salmon fish, the liver is taken, its cleaning is carried out. The liver extracted from salmon fish for rapid cooling is collected in containers with an ice-water mixture with a temperature of minus 1 ° C.

The mass ratio of the ice-water mixture and the liver is 1: 1. The mass of the liver in a container of 5 kg. Shelf life of the liver in an ice-water mixture is 4 hours. The collected liver is subjected to purification, washed in perforated containers with fresh running water at a temperature of no higher than 15 ° C for 30 minutes. Next, the liver is placed in a sieve for draining. The duration of storage of the liver before processing it for canned food at a temperature of 8 ° C for 6 hours

The recipe for canned food is calculated on 10 kg of the initial mixture of the following components:

liver - 4.0 kg

boiled rice - 2.0 kg,

passivated onions - 1.1 kg,

passivated carrots - 0.7 kg,

Deodorized vegetable oil - 0.9 kg,

milk powder - 0.13 kg,

food salt - 0.14 kg

paprika - 0.02 kg

ground allspice - 0.01 kg,

water is the rest.

The resulting mixture is thoroughly mixed and homogenized to a paste-like mass, Packed in cans with a net weight of 100 g, rolled up, sterilized according to the mode:

, где

where

5 - purge of the autoclave, min;

15 - warming up to sterilization temperature, min;

30 - sterilization proper, min;

0.20 - back pressure, MPa;

120 - sterilization temperature, ° C,

then canned food is sent for storage.

The resulting canned foods have a homogeneous, homogeneous, soft, juicy, spreading texture, pleasant taste and smell. In canned food there are no signs of bitterness, extraneous taste and other defects. Canned foods are stored for 18 months.

Example 2

The liver is selected and washed analogously to example No. 1, but the duration of washing increases to 40 minutes The recipe for canned food is calculated on 10 kg of the initial mixture of the following components:

liver - 3.5 kg

minced salmon fish - 2.5 kg,

passivated onions - 1.2 kg,

passivated carrots - 0.7 kg,

Deodorized vegetable oil - 0.8 kg,

milk powder - 0.12 kg,

food salt - 0.15 kg,

paprika - 0.02 kg

ground allspice - 0.01 kg,

water is the rest.

Mixing, homogenization, use of can No. 1 (100 g), packaging, rolling, sterilization method and mode, storage is carried out in the same way as in example No. 1.

The resulting canned food has a homogeneous, homogeneous, soft, juicy and spreading texture, pleasant taste and smell. In canned food there are no signs of bitterness, extraneous smacks and other vices. Canned foods are stored for 18 months.

Example 3

Selected and washed the liver analogously to example No. 1. Next, the liver is placed in a sieve for draining. They are placed in refrigerators with a temperature of minus 18 ° C and stored for 1 month. Before being sent to canned food, frozen liver blocks are thawed in air until the temperature inside the block reaches 0-1 ° C and rinsed. The recipe for canned food is calculated on 10 kg of the initial mixture of the following components:

liver - 4.5 kg

boiled rice - 1.5 kg,

passivated onions - 0.8 kg,

passivated carrots - 0.9 kg,

Deodorized vegetable oil - 0.7 kg,

milk powder - 1.2 kg,

food salt - 0.15 kg,

paprika - 0.02 kg

ground allspice - 0.01 kg,

water is the rest.

Mixing, homogenization, use of can No. 1 (100 g), packaging, rolling, sterilization method and mode, storage is carried out in the same way as in example No. 1.

The resulting canned food has a homogeneous, homogeneous, soft, juicy and spreading texture, pleasant taste and smell. In canned food there are no signs of bitterness, extraneous taste and other defects. Canned foods are stored for 18 months.

Example 4

Canned food is obtained analogously to example No. 3, however, the liver is stored in a frozen state for 4 months at a temperature of minus 18 ° C. Before sending canned food, frozen liver blocks are thawed in air until the temperature inside the block reaches 0-1 ° C and rinsed. The formulation of the initial mixture for canned food is calculated on 10 kg and components of the following composition are introduced:

liver - 3.5 kg

minced salmon fish - 2.5 kg,

passivated onions - 0.9 kg,

Passivated carrots - 1.0 kg,

margarine - 0.8 kg

milk powder - 0.13 kg,

food salt - 0.12 kg,

paprika - 0.04 kg

ground allspice - 0.01 kg,

water is the rest.

Mixing, homogenization, use of can No. 1 (100 g), packaging, rolling, sterilization method and mode, storage is carried out in the same way as in example No. 1.

The resulting canned foods have a homogeneous, homogeneous, elastic, spreading texture, with a juicy paste consistency, pleasant taste and smell characteristic of the components to be laid. There is no bitterness in canned food. Canned foods are stored for 18 months.

Example 5

Canned food is obtained analogously to example No. 3, however, the liver is stored for 6 months at a temperature not exceeding minus 25 ° C. Before sending canned food, frozen liver blocks are thawed in air until the temperature inside the block reaches 0-1 ° C and rinsed.

The formulation of the initial mixture for canned food is calculated on 10 kg and components of the following composition are introduced:

liver - 3.5 kg

minced salmon fish - 2.0 kg,

passivated onions - 0.8 kg,

Passivated carrots - 1.0 kg,

fat of animals melted - 1.0 kg,

milk powder - 0.15 kg,

food salt - 0.15 kg,

paprika - 0.03 kg,

ground allspice - 0.02 kg,

water is the rest.

Mixing, homogenization, use of can No. 1 (100 g), packaging, rolling, sterilization method and mode, storage is carried out in the same way as in example No. 1.

The resulting canned food is a homogeneous homogeneous mass of elastic consistency, sufficient juiciness of the product is noted. The pleasant taste of minced salmon in combination with additional ingredients adds a new shade of tenderness and softness to the product. Canned food does not contain bitterness and signs of lipid peroxidation and other malformations. Canned foods are stored for 18 months.

An extract from the minutes of the tasting meeting devoted to assessing the quality of canned salmon fish liver from fresh and different periods of freezing storage is presented.

Claims (1)

A method of preparing canned salmon fish liver, including primary liver treatment, washing, mixing with additional components, homogenization, packing, rolling, sterilization, characterized in that the extracted liver is placed in an ice-water mixture with water temperature minus 1-2 ° C , washed in fresh running water with a temperature of no higher than 15 ° C for 30-40 minutes, the resulting raw material is either immediately used to make canned food, or frozen and stored for up to 4 months. - at a temperature not exceeding minus 18 ° C, up to 6 months. - at a temperature not higher than minus 25 ° C, and as components use, wt.%: salmon liver 35.0-45.0, minced salmon - 20.0-25.0 or boiled rice 15.0- 20.0, edible salt - 1.2-1.5, onion sautéed 8.0-12.0, carrots sautéed 7.0-10.0, fat - 7.0-10.0, milk powder 1.2 -1.5, spices 0.3-0.5, water - the rest.