RU2505240C1 - Moulded seashell products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves raw materials preparation, milling, flavouring additives introduction, the mass moulding, mealing and thermal treatment. For the product preparation one uses calamari mince, minced surf clam or arkshell or whelk, milled bulb onions, garlic, salt and pepper. All the ingredients are used at the specified ratio.

EFFECT: moulded seashell products manufacture.

15 tbl, 5 ex

Description

The invention relates to the fishing industry, namely the production of molded products and relates to a method for preparing a molded product from marine mollusks, mainly cutlets.

A known method of producing molded products from squid, including cutting the squid into fillets, preparing minced meat, cutting with additives, molding, heat treatment, packaging, according to which, dehydrated chopped squid is carried out by forced blowing with counter jets of air with simultaneous drainage of water, after grinding the squid, the resulting mass is placed into the refrigerator at a temperature of at least 5 ° C and maintain it until crystallization begins, after introduction into the crushed ma sous additives minced aged again at a temperature of from 0 to 3 ° C for 6-12 hours, the heat treatment is carried out moldings blanching in an aqueous saline solution for 2-2.5 minutes followed by freezing them. (RF patent No. 2046580, publ. 10/27/1995.).

The disadvantage of this method is the binding of moisture with the maintenance of temperature conditions, which requires additional energy costs for cooling.

There is a method of producing fish mass that serves as the basis for the preparation of a diet molded product, according to which: "Surimi" frozen minced fish is crushed into pieces and sent to the cutter to compose the minced mixture. The temperature of the minced meat should be no more than 0 ° C. Squid is prepared: to remove the skin, the chopped squid (mantle) is poured with hot water at a temperature of up to 70 ° C at a ratio of 1: 3 and aged for 4-5 minutes, intensively mixed. The peeled squid meat is rinsed with cold water, kept on swelling for 5 minutes and sent for grinding on a spinning top with a diameter of the holes of the grill 3 mm.

The prepared (crushed) forcemeat in the amount of 58 kg is sent to the cutter and cutted to a temperature inside the forcemeat of not more than 1 ° C, then salt is added in the amount of 1.5 kg and the mixture is cutted to a temperature of 3 ° C. Shredded squid (20 kg) is added to the prepared meat and cutted for 3 minutes. After that, cold water, milk powder, egg powder, starch, margarine are added to the mixture, according to the recipe, the minced mixture is cutted for 5 minutes until a homogeneous mass is obtained. The total duration of processing the minced mixture in the cutter should be no more than 11 minutes. The temperature of the prepared minced mixture should not exceed 12 ° C. To reduce the temperature of the stuffing mixture, partial or complete replacement of water with ice is recommended. (RF patent №2113807 publ. 06/27/1998).

The disadvantage of this method is that in the production of these products, obtaining a homogeneous structure of the finished product is achieved only with the use of a structure-forming additive (starch), the introduction of which gives excessive rubberiness and densification of the consistency, but also increases the calorie content of the product. Excessive consumption of starch can lead to an increase in insulin levels during the digestion process, which can contribute to hormonal imbalance in the body, as well as the development of atherosclerosis.

A known method of producing a dietary product based on minced fish with the addition of flavoring and nutritional components, the main components of which are minced fish, squid, margarine, egg powder, salt, starch, milk powder and water. (RF patent No. 2109465, publ. 04/27/1998).

The disadvantage of this method is that animal fat is used in the production of these products, as a result of which the finished products have a very high calorie content and an excess of saturated fatty acids, and obtaining the desired structure of the finished product is achieved only using a structure-forming additive (starch).

Closest to the claimed invention is a method for preparing squid cutlets, which includes preparing raw materials, grinding, making minced meat, forming cutlets, breading, frying in vegetable oil at a temperature of 160-170 ° C until a golden crust is obtained. According to this method, the stuffing mixture includes kg per 100 kg of finished products:

according to the recipe No. 1: minced meat from raw squid - 106.6; fresh or peeled or dried soaked onions - 7.9; ground black pepper - 0.125; egg - 2.6 or egg powder - 0.8; salt - 2.0; vegetable oil - 1.5; wheat bread - 11.0; breadcrumbs 8.0; water - 1.8.

according to the recipe No. 2: minced meat from raw squid tentacles - 105.5; fresh or peeled or dried soaked onions - 7.7; ground black pepper - 0.125; egg - 2.5 or egg powder - 0.8; salt - 1.9; vegetable oil - 1.5; wheat bread - 10.8; breadcrumbs 7.8. (Technological instruction for the manufacture of cooked, fried, seafood, baked, stewed culinary products No. 520-2002 to TU 15-01 1705-2000).

The disadvantage of this method is that the molded products have a mild taste and smell of squid, they weakly retain their shape, and also have low biological value, due to the introduction of bread, breadcrumbs and other components in their composition.

The authors of the invention see the explanation for this in the following. The amount of protein, water and lipids contained in squid tissues has a significant effect on the structure, texture and yield of the finished product. Poor formability is explained by the ratio of protein fractions (sarcoplasmic, myofibrillar, alkali soluble, connective tissue) included in the squid, so water-soluble proteins were found in squid 43-56%, salt-soluble - about 2%, a high content of water-soluble protein substances, easily extractable by water their loss in the process of heat treatment, as a result, there is a densification of tissues during cooking, which is one of the disadvantages of the finished product. The low content of myosin proteins determines a weak water-holding ability. The low biological value is due to the low content of biologically active ingredients in the product - essential amino acids and fatty acids ω3 and ω6, and the addition of bread and starch as additives gives the products a distinct smell and taste of the mollusk.

The objective of the invention is to increase the nutritional and biological value of molded squid products, improving the structure and organoleptic properties, as well as expanding the range of culinary products from shellfish.

To solve the problem, in the method of manufacturing a molded product from sea mollusks, including the preparation of raw materials, grinding, flavoring, preparation of minced squid mixture, molding, breading, heat treatment, according to the invention, breading of semi-finished products is carried out with wheat flour, and for the preparation of minced meat the mixtures additionally use prepared, crushed in raw form trumpeter or spizulu, or anadara in the following ratio of components, wt.%:

Minced squid 47-57

Minced spizula or anadara, or

trumpeter 37-47 Shredded onions 3 Garlic 2 Salt 0.9 Pepper 0.1

The technical result of the claimed invention consists in the fact that a new method has been created for the production of a molded product from sea mollusks with increased nutritional and biological value, improved structure and organoleptic properties, the production assortment of molded products has also been expanded, in addition, mollusks such as trumpeter, spizula and anadara find additional application in food production. Moreover, to prepare such a product, squid tentacles and squid mantle can be used.

The achievement of the technical result became possible due to the experimentally selected ratio of components for the preparation of minced meat. Increasing the biological value of molded products is achieved through the introduction of crushed clam meat in certain proportions.

Squids (lat. Teuthida) - a detachment of decapod cephalopods. Squids live in almost all climatic zones, including the Arctic.

The most important objects of domestic squid fishing are in the Pacific basin Pacific squid (Todorodes pacificus), bartram (Ommastrephes bartrami), commander (Gonatus magister).

The chemical composition of the edible parts of squid is presented in table 1. The meat of most squids contains 16-20% nitrogenous substances, 75.6-84% water, 0.5-2.2% lipids, 0.7-1.5% glycogen. Nitrogenous substances are represented by proteins (65-70%).

Squid proteins are very specific in composition and in properties. Squid proteins contain 55-65% of sarcoplasmic proteins, unlike fish (20-25%).

The ratio of myosin nitrogen to actin nitrogen in squid meat is 1, while in fish muscles it is 4-5 (Okada M. Fish paste products // Overseas Technical Cooperation Agency. - Tokyo, 1972).

This leads to greater stickiness, lower strength and bonding ability of minced squid meat.

Sarcoplasmic proteins of the squid mantle make up about 55%, myofibrillar proteins - 35 and stroma proteins - 2-4%. The composition of proteins of squid sarcoplasm in a predominant amount includes globulin X, myoalbumins and myogens. Myoalbumins contain a fraction of heat-resistant proteins that do not denature at a temperature of 100 ° C.

Myofibrillar squid proteins contain mainly actin and a small amount of myosin and actomyosin. The low content of actomyosin determines one of the technological features of squid meat - minced meat from it is not able to form an elastic gel. 43-56% of water-soluble proteins were found in squids, about 2% of salt-soluble proteins, a high content of water-soluble protein substances, which are easily extracted by water, leads to their loss during heat treatment, therefore, when cooking, tissue compaction is observed, which is one of the disadvantages of the finished product. The low content of myosin proteins determines a weak water-holding ability. A high proportion of connective tissue in the muscles determines the stiffness and high strength of squid meat.

The amino acid composition of squid proteins compared with other invertebrates is characterized by a high content of lysine, isoleucine and valine. Commander squid meat is rich in tyrosine, phenylalanine. (Safronova T.M., Datsun V.M. Raw materials of the fishing industry. - M: Mir, 2004. - 272 s)

Only 3% of total protein nitrogen comes from collagen and elastin. A significant content of oxyamino acid residues is a likely cause of the mesh structure and a higher welding temperature of squid collagen.

Squid proteins have high biological value. They contain all the essential amino acids, with about 12% of the sum of these amino acids (29-49%) being the essential amino acid lysine. A sufficient amino acid content of methionine, lysine determines the lipotropic effect of squid proteins. The amount of methionine along with cystine in squid proteins is higher than in such a recognized source of methionine as cottage cheese.

With careful grinding of squid meat, thick minced meat is formed. When minced squid is stored, its shrinkage does not occur, due to the low content of bound actomyosin in the tissues. The use of minced squid for the production of minced meat products is very limited due to its great stickiness.

An analysis of the literature revealed the fragmented nature of research on the use of squid tissue in the production of minced meat products.

The technology of minced meat from squid meat requires the improvement of technological processes that will allow to obtain products with optimal structural, mechanical and organoleptic properties, high nutritional value, dietary orientation.

Anadara (Anadara deltoni) belongs to a fairly common type - Mollusca and class - Bivalvia - bivalve mollusks.

A polysaccharide-protein complex - heparin (Dam TK, Bandyopadhyay P., Sarkar M., Ghosal J, Bhattachatya A., and Choudhury A. Purification and Partial Characterization of a Heparin-Binding Lectin from the Marine Clam Anadara-Granosa was found in anadara tissues // Biochemical and Biophysical Research Communications. - 1994. - Vol.203. - No. 1. - P.36-45.), Possessing antilipemic action and anticoagulating activity (Kudinov S.A., Kolesnik L.A., Makogonenko E .M., Shulyakovskaya T.A. Effect of heparin on the proteolytic and fibrinolytic activity of plasmin (ogen) and on the destruction of the fibrin clot // Biochemistry. - 1989. - T. 54. - Issue 11. - S.1881-1887. )

The chemical composition of the anadara leg,% of the mass of the tissue: protein in-va, N total * 6.25 - 16.9 ± 1.90; water - 79.1 ± 1.70; lipids - 0.5 + 0.08; carbohydrates - 1.8 + 0.20; Mineral Islands - 1.7 ± 0.08. (Kupina N.M., Zyuzgina A.A., Dolmatov I.Yu. Features of the chemical composition and histological structure of the muscle tissue of the bivalve mollusk Anadara delegtoni II Storage and processing of agricultural raw materials. - 2003 - JST 8. - P.90-93.) .

The muscle tissue of the Anadara leg contains individual free amino acids (Table 2). Moreover, the share of essential amino acids in the total mass of free amino acids in the leg is 35.0%. This indicator for other bivalve mollusks is much lower and amounts to 19%, ay of cephalopod mollusks - 7% (Didenko A.P. Study of technochemical characteristics, technological properties and processing methods of octopuses: Dis. Candidate of Technical Sciences: 26.10.73 / Far Eastern State Technical Fisheries Institute. - Vladivostok, 1973.).

Taurine, a biologically active amino acid, was found in the mantle tissue and legs of the anadara, in the amount of 17.5 and 54.0 mg / 100 g of crude tissue, respectively (table 2). It is important to note that the proportion of taurine in the total composition of free amino acids of the leg is 34.3%. (Kupina N.M., Zyuzgina A.A., Dolmatov I.Yu. Features of the chemical composition and histological structure of the muscle tissue of the bivalve mollusk Anadara delegtoni II Storage and processing of agricultural raw materials. - 2003 - JST 8. - P.90-93.) .

It is known that the composition of free amino acids has a great influence on the flavoring properties of edible tissues. Obviously, the revealed differences in the quantitative content of alanine, histidine, tyrosine and glutamic acid determine the specific taste of muscle tissue of the anadara leg.

In the muscle tissue of anadara, proteins of the sarcoplasmic and myofibrillar fractions are contained (table 3).

In anadara, the content of connective tissue proteins in the leg is 38.5-48.5% (table 3).

The composition of the proteins of the connective tissue of the muscles of the leg of anadara is represented by collagen by 83.8-88.9% (tables 4, 5). The content of non-collagenic connective tissue proteins (elastin and the main substance) of the anadara tissue does not exceed 16% of the total mass of connective tissue proteins. Therefore, non-collagenic proteins of connective tissue will have little effect on the consistency of minced meat from mollusk muscle tissue.

Thus, we can conclude that a distinctive feature of anadara muscle tissue is a high content of connective tissue proteins. Moreover, more than 90% of collagen anadara is an insoluble fraction, and assume that the resistance of collagen of muscle tissue anadara to the action of temperature and enzymes will be high. This is taken into account when developing the claimed method.

Proteins of anadara muscle tissue contain biologically active amino acids (table 6), including: taurine 43-54 mg / g; glycine 182220 mg / g; precursors of carnosine are histidine 16–20 mg / g and alanine 52–56 mn / g, which is characteristic of only a few invertebrates (Boldypev, 1986; Ayushin et al., 1997). The amino acid scores (Tryptophan - 100%, Threonine - 100%, Valine - 110%, Cysteine + Methionine - 123%, Isoleucine - 108%, Tyrosine + Phenylalanine - 108%, Lysine - 135%, Leucine - 106%) indicate that anadara tissue is a source of complete protein.

At present, it is known that anadara tissues contain other biologically active substances, for example, heparin, a polysaccharide protein complex with antilipemic action and anticoagulant activity.

Thus, anadara is a valuable raw material for low-protein protein products.

Anadara muscle tissue contains few lipids relative to the wet weight of the sample. The fatty acid composition of muscle tissue lipids is given in Table 7., Unsaturated fatty acids predominate in lipids, among them polyunsaturated fatty acids dominate in anadara muscle tissue, which complements the high biological value of mollusk meat.

Anadara can serve as a source of vital macro- and microelements (Table 8), which are distributed according to their contents as follows: Na> K> Ca> Mg> Fe> Zn> J> Cu> Mn> Cd> Se> Ni = Co = Pb. The content of elements such as Ca, K, Na, Fe, Zn in the muscle tissue of mollusks is greater than in fish and other marine invertebrates (Kovekovdova L.T., Simokon M.V. Heavy metals in commercial mollusks of Peter the Great Bay // Izvestia TINRO. - 1995. - T.118. - S.124-129.). The content of toxic elements in tissues A. A.tontoni does not exceed acceptable levels SanPiN 2.3.2.1078-01 (index 1.3.7.).

In the bivalve mollusk, the Sakhalin spizula (Spisula (Pseudocardium) sachalinensis), the proportion of edible parts (leg, mantle) ranges from 10.9 to 27% (Kizevetter I.V., Kaletina E.I. Technological and chemical characteristics of non-fish objects in Primorye // Izvestia TINRO. - 1939. - Volume 17. - C 79-111.).

The amount of lipids in the muscle tissue of spizula, as in other species of bivalve mollusks, is low. The chemical composition and energy value of the muscle tissues of spizula are presented in table 9. According to various sources, the mass fraction of protein in the tissues of the leg does not exceed 16.9%, lipids - 1.2%, minerals - 2% (Handbook of chemical composition and technological properties algae, invertebrates and marine mammals. M.: VNIRO, 1999. - 262 p.).

Unsaturated fatty acids predominate in spizula lipids, the content of which reaches 71-79% (Zhukova, Svetashev, 1976) of the total fatty acids (table 10). The content of free amino acids in the muscle tissue of spizula reaches 6%. Taurine prevails among them, the mass fraction of which reaches 41% of all amino acids. Taurine is followed by alanine and glycine. The share of these amino acids is up to 89% of the total number of these compounds.

A distinctive feature of the soft tissues of spizula is an increased content of carbohydrates. Their mass fraction in spizula meat reaches 6.5% (Handbook on the chemical composition and technological properties of algae, invertebrates and marine mammals. M: VNIRO, 1999. - 262 p.). And in squid meat they are generally practically absent 0.3-1.2%.

The lipid content in the muscle tissues of spizula is small (Handbook on the chemical composition and technological properties of algae, invertebrates and marine mammals. M: VNIRO, 1999. - 262 p.). Polyunsaturated fatty acids predominate in the leg of the spizula. It should be noted that the proportion of essential fatty acids (linoleic and linolenic) in spizula lipids reaches 1% (of the sum of fatty acids).

The proportion of non-protein nitrogen in nitrogen-containing substances (table 11) reaches up to 32.3% in the spizula leg.

The fractional composition of the spizula proteins shows (Table 11) that in the leg and the predominant fraction is alkali-soluble. The fraction of connective tissue proteins (stroma) in the total amount of proteins is from 7.7% in the leg.

The mass fraction of collagen in the total mass of spizula leg proteins reaches 5% (table 12).

Proteins of muscle tissue spizula are complete, as they contain all the essential amino acids (table 13).

However, most of the meat is the spizula of glutamic acid. It should be noted that the spizula protein is rich in arginine. Calculation of amino acid scores (Table 14) (an indicator of the biological value of a protein, which is the percentage of a certain irreplaceable amino acid in the total content of such amino acids in the studied protein to the standard (recommended) value of this fraction) showed that the spizula leg protein contains only one third of methionine and cysteine from their amount in the "ideal" protein.

The macro- and microelement composition of spizula is shown in Table 15. As follows from these data, potassium is the predominant macroelement in the leg, its concentration reaches 4561 μg / g of raw tissue. Among the trace elements in muscle tissue, spizula are dominated by iron and zinc.

The high content of potassium in the leg of the mollusk with a low sodium content, as well as the presence of magnesium, iron, manganese, zinc, iodine, allows us to recommend the use of spizula in diet therapy for patients with cardiovascular pathology (Sukhanov B.N. Biologically active substances of juices and nectars // Nutrition Issues - 1999 - T. 68. No. 2. - S.12-13.). A significant amount of iron in the tissues allows us to consider spizula as a supplier of this nutrient, the deficiency of which causes the development of anemia.

From the above information it follows that the muscle tissue of spizula is a source of protein, carbohydrates, as well as vital macro- and micronutrients. According to the classification of I.P. Levanidova (Levanidov I.P., Zakharova V.P. Chemical composition of commercial mollusks and echinoderms of the Sakhalin region // Izvestiya TINRO. - 1968. - Volume 65. - S.221-230.) Spizula leg can be attributed to low-protein low-fat types of raw materials . The muscle tissue of the mollusk is characterized by a low content of lepids, in which polyunsaturated fatty acids predominate. The data obtained allow us to recommend spizul as a raw material for the production of low-calorie food products. Leg tissues contain all the necessary amino acids.

Trumpeters - sea gastropods, are one of the most valuable objects of mariculture. Trumpeters are widely represented on the continental shelf of the Far Eastern seas, where about 40 of their species live, 20 of which can be commercial.

100 g of trumpeter contains: protein 17.1-18.5 g, fat 0.1-1.2 g, carbohydrates 4.1-5.0 g, water 71.8-77.7 g, minerals 4.0-6.3 g. The meat content of these mollusks is characterized by a high protein content, minerals and carbohydrates. Proteins are almost half represented by collagen (35%), which provides a dense elastic consistency for meat (Safronova T.M., Datsun V.M. Raw materials and materials from the fishing industry. - M: Mir, 2004. - 272 p.).

A delicious product is absorbed as much as possible and is a source of high-grade proteins and trace elements, so necessary for the body. The trumpeter contains a lot of iodine and fluorine, therefore, it serves as a prophylactic for caries and a lack of vitamins A and C. The abundance of trace elements helps to normalize metabolism, increases the potency and overall tone of the body, and strengthens the immune system. Trumpeter meat is rich in glycogen and is very useful for people whose work is associated with physical activity.

The content of essential amino acids in trumpeter meat is high. It surpasses other mollusks in the content of protein and minerals. Trumpeter meat contains a significant amount of histidine, about 0.4 trimethylamine, trimethylamine oxide 13 mg per 100 g.

Thus, in its chemical composition, the trumpeter is a valuable object for food production.

The obtained research results served as the basis for the use of trumpeter meat, anadara and spizula to obtain stable minced meat in combination with chopped squid meat in the technology of molded products. Combined minced systems of them are valuable food raw materials. The presence of essential amino acids, polyunsaturated fatty acids in the lipids of mollusks makes their muscle tissue a valuable raw material for the production of foods with high biological value.

It is known that minced squid has a fluid structure, which is justified by the fractional composition of its proteins. Technologically, this problem is solved by introducing new components into the formulation of molded semi-finished products from squid and selecting their optimal ratio.

An important condition for obtaining molded products is the quantitative ratio of the fractional parts of the protein, since the stability of the obtained minced mixtures depends on this.

The authors investigated the "behavior" of minced systems based on crushed squid meat. To select the quantitative composition, various ratios of components in the minced system — squid: trumpeter or anadara, or spizula — were studied.

The research results reflected in the examples showed that it is preferable to add 47-57% squid, spizula or anadara, or 37-47% trumpeter, and other components 6%.

As flavoring additives use table salt, black pepper, red, garlic, onion.

A method of preparing molded articles from mollusks is as follows:

For the production of semi-finished products, frozen trumpeter, anadara and spizula are used. Thawing is carried out to a temperature in the thickness - minus 2 ° C. The washed and cleaned carcasses are ground on a spinning top with a grid diameter of 2-3 mm.

Frozen squid is thawed. Skinless. If necessary, clean the remains of the skin. Washed, skinned, with the chitin plate removed, the squid without delay is sent to grinding on a top with a grid diameter of 2-3 mm.

Flavors are prepared and ground - onions (fresh, dried, frozen onions, canned), garlic, salt, pepper.

Prepared crushed components are weighed in accordance with the recipe, placed in a meat mixer, mixed for 4-6 minutes until a homogeneous mass is formed.

Below are the recipes for the ratio of the components of the stuffing mixture.

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 47-57 Minced squid 47-57 Minced squid 47-57 Minced spizula 37-47 Minced anadara 37-47 Trumpeter Stuffing 37-47 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

Semi-finished products of oval or round shape are formed from the obtained minced mixture.

Then the semi-finished products are breaded. When brewing, it is necessary to use wheat flour, as the use of breadcrumbs or breading mixtures negatively affects the organoleptic characteristics of the finished product, in particular the taste, so when using breadcrumbs, the taste of crackers rather than molusks predominates in the fried product.

Next, the semi-finished product is sent to heat treatment. Depending on the desired result, it can be, cooling, freezing, frying, baking, etc.

Examples 1-3 show the composition of the ratio of the components of grams per 100 grams to obtain the finished product with the claimed technical result.

Example 1

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 57 Minced squid 57 Minced squid 57 Minced spizula 37 Minced anadara 37 Trumpeter Stuffing 37 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

For the production of semi-finished products use frozen trumpeter, anadara and spizula. Thawing is carried out in air to a temperature in the thickness - minus 2 ° C. In defrosted trumpeter meat, the remains of the viscera, the horn plate-lid and siphon are removed. Washed carcasses are ground on a spinning top with a grid diameter of 2 mm.

Frozen squid is thawed in water. Defrosting is considered complete when the squid's body gains flexibility and the squid's tentacles are easily separated from each other.

The chopped and thawed squid is thoroughly washed in sea or fresh water until the remnants of internal mucus, sand and other contaminants are completely removed. To remove the skin, the washed squid for 2-10 minutes is immersed in water at 65-70 ° C in a ratio of 1: 3 and intensively mixed. After skinning, the squid is cooled and washed. If necessary, clean the remains of the skin.

Fresh onions are cleaned of plumage and washed with cold water. Dried onions are soaked in cold water. At the same time, 65% of the norm water is added to the onion, the remaining 35% of the water is added to the minced meat. Frozen onions without prior defrosting are sent for chopping. Fresh, frozen or dried onions, soaked before adding to the forcemeat, are ground together with meat or separately, depending on which unit the forcemeat is prepared on. The diameter of the holes of the top of the grill should be 2-3 mm. Canned chopped onion is introduced into the meat mixer without preliminary preparation.

Fresh garlic is removed integumentary leaves, cut into slices and peeled, washed.

Salt is used in dry form with preliminary screening. You can use a mixture of: pepper, salt in the proportions provided by the recipe. The mixture is prepared before use.

Washed, skinned, with the chitin plate removed, the squid without delay is sent to grinding on a top with a grid diameter of 3 mm.

When cooking minced meat, spices, other materials are weighed in accordance with the recipe. For the preparation of minced meat, batch mixers are used. Stirring of the minced meat components is carried out for 4-6 minutes until a uniform mass is formed. Forcemeat temperature should be no more than 14-16 ° С.

Semi-finished products are molded, giving a certain shape and mass. Bread with wheat flour. Semi-finished products are placed on baking sheets. The bottom of the pan should be evenly sprinkled with a thin layer of wheat flour.

If necessary, the freezing of semi-finished products is carried out to a temperature in the center of the meat no higher than minus 10 ° C. The duration of freezing in freezers with an air temperature of no higher than minus 18 ° C with natural air movement of at least 3 hours. Store at a temperature of no higher than -18 C for no more than 30 days.

In the case of frying, it is produced in vegetable oil at a temperature of 140 ... 170 ° C for 4-7 minutes until a golden brown crust forms. It is allowed to bring to readiness in the oven.

The frying of semi-finished products should not exceed 25 ... 30%.

The fried semi-finished products are cooled to 15 ° C. And stored at a temperature not exceeding + ° C no more than 24 hours from the end of the process.

The use of mollusks in the indicated amount allows us to provide a good water-binding ability of proteins, to obtain products with a uniform, delicate and juicy texture.

Finished molded products with anadara have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is golden with orange splashes.

The finished molded articles with spisulum have a uniform structure, elastic and juicy texture, pleasant taste and smell. Golden color with beetroot interspersed

Finished molded products with a blower have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is uniform golden.

The nutritional value of finished products with anadara is 98 kcal, with a spizula - 98 kcal, with a blower 120 kcal. The biological value is determined by the presence of essential amino acids, micro and macro elements, polyunsaturated fatty acids in the semi-finished product.

Example 2

The preparation of raw materials, minced meat and semi-finished products is carried out according to example 1 in the following ratios of components:

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 52 Minced squid 52 Minced squid 52 Minced spizula 42 Minced anadara 42 Trumpeter Stuffing 42 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

The use of mollusks in the indicated amount allows us to provide a good water-binding ability of proteins, to obtain products with a uniform, delicate and juicy texture.

Finished molded products with anadara have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is golden with orange splashes.

The finished molded articles with spisulum have a uniform structure, elastic and juicy texture, pleasant taste and smell. Golden color with beetroot interspersed

Finished molded products with a blower have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is uniform golden.

The nutritional value of finished products with anadara is 96 kcal, with a spizula - 96 kcal, with a blower 119 kcal. The biological value is determined by the presence of essential amino acids, micro and macro elements, polyunsaturated fatty acids in the semi-finished product.

Example 3

The preparation of raw materials, minced meat and semi-finished products is carried out according to example 1 in the following ratios of components:

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 47 Minced squid 47 Minced squid 47 Minced spizula 47 Minced anadara 47 Trumpeter Stuffing 47 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

The use of mollusks in the specified amount to provide a good water-binding ability of proteins, to obtain products with a uniform, delicate and juicy consistency.

Finished molded products with anadara have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is golden with orange splashes.

The finished molded articles with spisulum have a uniform structure, elastic and juicy texture, pleasant taste and smell. Golden color with beetroot interspersed

Finished molded products with a blower have a uniform structure, elastic and juicy texture, pleasant taste and smell. The color is uniform golden.

The nutritional value of finished products with anadara is 94 kcal, with a spizula - 94 kcal, with a blower 121 kcal. The biological value is determined by the presence of essential amino acids, micro and macro elements, polyunsaturated fatty acids in the semi-finished product.

Example 4

The preparation of raw materials, minced meat and semi-finished products is carried out according to example 1 in the following ratios of components:

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 58 Minced squid 58 Minced squid 58 Minced spizula 36 Minced anadara 36 Trumpeter Stuffing 36 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

The use of crushed muscle tissue of a trumpeter or spizula, or anadara in a reduced amount or less leads to a decrease in water binding capacity, poor formability.

Elastic finished molded products with anadara, medium strength, taste and smell peculiar to squid. The color is golden with rare orange spots.

Finished molded products with a spisulum are elastic, taste and smell peculiar to squid. Golden color with rare beetroot splashes

Finished molded products with a blower elastic medium strength, taste and smell peculiar to squid. The color is uniform golden.

The nutritional value of finished products with anadara is 100 kcal, with a spizula - 100 kcal, with a trumpeter 118 kcal. The biological value is determined by the presence of essential amino acids, micro and macro elements, polyunsaturated fatty acids in the semi-finished product.

Example 5

The preparation of raw materials, minced meat and semi-finished products is carried out according to example 1 in the following ratios of components:

Raw materials Gr / 100 gr Raw materials Gr / 100 gr Raw materials Gr / 100 gr Minced squid 36 Minced squid 36 Minced squid 36 Minced spizula 58 Minced anadara 58 Trumpeter Stuffing 58 Shredded onions 3 Shredded onions 3 Shredded onions 3 Garlic 2 Garlic 2 Garlic 2 Salt 0.9 Salt 0.9 Salt 0.9 Pepper 0.1 Pepper 0.1 Pepper 0.1

The use of more than 47% of the trumpeter, anadara and spizula is accompanied by the appearance of a crumbly consistency. The composition of product proteins contains a high proportion of collagen and a low content of salt-soluble and myofibrillar proteins, which leads to the production of minced mixtures with unstable properties, which is explained by the deficiency of functional groups located on the surface of the protein and responsible for interaction with water. When molding juice is strongly separated.

Finished molded products with anadara have a pronounced taste and smell of anadara. Color orange with white blotches. Products are barely juicy, dry.

Finished molded products with spizula have a significantly pronounced taste and smell characteristic of spizula. Beetroot color with a splash of white. Products are barely juicy, dry.

Finished molded products with trumpeter pronounced taste and smell of the trumpeter. The color is uniform golden. The finished product is crumbly, does not hold its shape.

The nutritional value of finished products with anadara is 88 kcal, with a spizula - 88 kcal, with a blower 123 kcal. The biological value is determined by the presence of essential amino acids, micro and macro elements, polyunsaturated fatty acids in the semi-finished product.

The molded products obtained by this method have high biological value, since squid meat has a high nutritional value and amino acid balance, which compensates for the defective proteins of anadara and spizula meat. The high content of carnosine and taurine in anadara meat (the thermal stability of these compounds allows them to maintain their biological activity after heat treatment) allows us to predict the therapeutic and prophylactic properties of the obtained products.

Dense and elastic consistency, good formability is achieved due to the balance of protein fractions of the finished product, so the lack of squid collagen is compensated by its almost 35% content in the introduced chopped trumpeter meat. The minced clam mixture proposed by the authors contains more actomyosin than minced squid.

Rich in ascorbic acid and riboflavin, as in the meat of anadara and spizula they contain 1.5-2 times more than in seaweed. And the composition of bivalve minerals includes such rare trace elements as selenium and iodine.

The absence of bread and starch as additives gives the products a pronounced smell and taste of mollusks.

Thus, the proposed method for the preparation of molded semi-finished squid products allows to obtain products of high quality and biological value, with good organoleptic characteristics and to expand the range of food products from shellfish. The presence of mineral substances, vitamins, essential amino acids in the product composition gives the finished product the corresponding functional properties.

Table 1 The chemical composition of the edible part of the squid,% wt. Molecular component group Mantle bag Tentacles Water 75.6-84.0 76.0-81.8 Protein substances 3.2-22.0 15.6-19.9 Lipids 0.5-2.2 0.7-1.1 Glycogen 0.7-1.5 0.8-1.5 Minerals 0.7-1.3 0.8-1.4

table 2 Composition of free amino acids of anadara muscle tissue, mg / 100 g of crude tissue, mean ± σ Amino acid Content Threonine 8.7 + 2.40 Valine 7.7 + 1.38 Isoleucine 6.4 + 1.51 Leucine 10.5 + 2.73 Tyrosine 2.6 + 0.16 Phenylalanine 5.0 + 0.45 Lysine 14.1 + 2.12 Aspartic acid 10.3 + 1.52 Serine 2.5 + 0.88 Glutamic acid 14.7 + 0.78 Glycine 5.3 + 1.32 Alanya 5.1 + 1.62 Histidine 1.8 + 0.42 Arginine 7.2 + 1.32 R-Alanine 1.2 + 0.81 Taurine 54.0 + 9.36 Total amino acids 157.1 + 17.85

Table 3 Fractional composition of anadara proteins,%, average ± σ Type of mollusk, mass of mollusk, g Sample Protein Islands total * 6.25 Squirrels Sarcoplasmic Myofibrillar Alkali soluble Connective tissue
ny By weight of fabric From protein By weight of fabric From protein By weight of fabric From protein By weight of fabric From protein A. delegtoni (80-200 g) Leg 18.7 ± 1.50 4.6 ± 0.19 24.6 ± 1.06 6.6 ± 0.28 35.3 ± 2.20 0.3 ± 0.01 1.6 ± 0.13 7.2 ± 0.32 38.5 ± 2.2 A. directton (200-350 g) i 16.9 ± 1.90 3.7 ± 0.21 21.9 + 1.15 4.7 ± 0.18 27.8 ± 1.18 0.3 ± 0.01 1.8 ± 0.09 8.2 ± 0.52 48.5 ± 2.4

Table 4 The collagen content in the connective tissue of anadara of different mass groups,%, average ± σ Clam mass, g Sample Proteins of connective tissue,% by weight Collagen Non-collagenic proteins connect. tissue by mass from proteins will connect. tissue by weight of fabric from proteins will connect. tissue 80-200 Leg 7.20 + 0.32 6.40 + 0.34 88.9 + 0.04 0.80 + 0.04 11.1 + 0.50 200-350 8.23 ± 0.52 6.9 + 0.32 83.8 ± 0.02 1.33 ± 0.06 16.2 + 0.80

Table 5 Fractional composition of collagen of muscle tissue of anadara of different mass groups, mean ± σ Clam mass, g Sample Collagen% Total Soluble by weight of fabric from protein by weight of fabric from total 80-200 g Leg 6.4 + 0.34 34.2 ± 2.07 0.60 + 0.04 9.4 ± 1.05 200-350 6.9 + 0.32 40.7 ± 2.06 0.58 + 0.03 8.4 ± 1.04

Table 6 Amino acid composition of muscle tissue, (mg per 1 g of protein), average ± σ Amino acid Anadara leg Tryptophan 10.0 ± 0.72 Threonine 40.0 + 2.80 Valine 55.0 + 3.85 Cysteine + Methionine 43.0 ± 3.01 Isoleucine 43.0 + 2.94 Tyrosine + phenylalanine 65.0 ± 4.46 Lysine 74.0 + 5.18 Leucine 74.0 + 6.02 Aspartic acid 87,0 ± 6,09 Serine 38.0 + 2.36 Glutamic acid 45.0 ± 3.15 Glycine 200.0 ± 12.29 Alanya 56.0 + 3.92 Histidine 16.0 + 1.12 Arginine 57.0 + 4.16 Proline 15.3 ± 1.07 Oxyproline 23.6 + 2.13 P-alanine 50.0 + 3.59 Total amino acids 991.9 + 28.16

Table 7 The fatty acid composition of anadara lipids (% of total fatty acids), average ± σ Saturated (including 16: 0) Unsaturated fatty acids Monounsaturated Polyunsaturated n-6 n-3 NMJ 20: 5n-3 22: 6n-3 dr. n-3 30.1 ± 1.50 28.2 ± 1.41 7.0 ± 0.35 20.2 ± 1.05 8.6 ± 0.43 5.5 ± 0.27 0.4 + 0.02

Table 8 Average concentrations of macro- and micronutrients of Anadara (μg / g dry weight), average ± o Macronutrients Trace elements Ca K Na Mg Mn Zn Fe Cu Cd Pb Ni Se J Co As Hg 680 + 54 10500 + 78 14025 + 650 165 + 11 3.5 + 0.6 50 ± 3 740 + 30 2.5 ± 0.5 0.1 + 0.04 0.9 + 0.03 <2.5 1.3 ± 0.3 19 ± 0.6 <2.5 but but

Table 9 The chemical composition and energy value of muscle tissue of the Sakhalin spizula, mean ± σ Test sample Content% Energetic
ka value, kcal Leg Water Protein, Ntotal × 6.25 Carbohydrates Lipids Mineral Islands 74.5-82.6 13.1-14.4 3.0-6.5 0.5-1.3 0.9-1.8 62.4-95.3

Table 10 Fatty acid composition of lipids spizula,% of the sum of fatty acids, average ± σ Sample Lipids,% Saturated Monounsaturated Polyunsaturated leg 1.1 ± 0.1 24.7 ± 0.5 26.4 ± 0.5 48.3 ± 1.0

Table 11 Composition of nitrogen-containing compounds in the muscle tissue of the spizula leg, mean ± σ N _total ,% N _HB ,% N _b ,% Content,% of the total mass of proteins 2.29 ± 0.04 0.740 ± 0.05 1.55 ± 0.03 Sarcoplasmic
kie Myofibrillar Alkali soluble Connective tissue 31 ± 4 20 ± 4 41 ± 5 7.7 ± 1

Table 12 The collagen content in the muscle tissue of spizula (% of protein), mean ± σ The method for determining the content of collagen Sample - Foot Mass fraction of oxyproline × 8.07 3.6 ± 0.4 Nitrogen Stroms × 5.55 5.0 ± 0.5

Table 13 Amino acid composition of spizula muscle tissue, mg / g protein, mean ± σ Amino acid Spizula - Foot Aspartic 78 ± 2 Serine 34 ± 1 Threonine 35 ± 1 Glutamine 132 ± 8 Alanine 67 ± 2 Glycine 64 ± 2 Cysteine 8.8 ± 0.5 Valine 38 ± 1 Methionine 3.0 ± 0.2 Isoleucine 34 ± 1 Leucine 57 ± 2 Tyrosine 16.7 ± 0.8 Phenyl alanine 28 ± 1 Lysine 57 ± 2 Histidine 15 ± 0.7 Arginine 67 ± 2 Proline 48 ± 2 Tryptophan - Cysteine + Methionine 12 ± 0.6 Tyrosine + phenylalanine 45 ± 1

Table 14 Amino acid scor of muscle tissue protein spizula,% Amino acid Leg Isolecin 87.0 Leucine 82.0 Lysine 103.3 Methionine + cysteine 33.7 Phenylalanine + tyrosine 74,4 Threonine 87.3 Valine 75.8

Table 15 Average concentrations of macro- and micronutrients in the muscle tissues of the Sakhalin spizula (μg / g crude tissue), mean ± σ Element Leg Macronutrients Na 1482 ± 43 K 4561 ± 75 Ca 171 ± 14 Mg 228 ± 18 Trace elements Pb but Cd 0,057 ± 0,005 Cr 0.684 ± 0.034 Mn 0.570 ± 0.024 Cu 1,596 ± 0,075 Zn 13,680 ± 0,224 Fe 57.0 ± 2.4 Ni 0.684 ± 0.021 Co 0.285 ± 0.014 I 0.650 ± 0.054

Claims (1)

A method of manufacturing a molded product from sea mollusks, including the preparation of raw materials, grinding, flavoring, preparation of the squid minced mixture, molding, breading, heat treatment, characterized in that the breading of the semi-finished products is carried out with wheat flour, and for the preparation of the ground meat mixture, the prepared crushed in raw form trumpeter or spizulu, or anadara in the following ratio of components, wt.%:
minced squid 47-57 minced spizula or anadara or trumpeter 37-47 chopped onions 3 garlic 2 salt 0.9 pepper 0.1