RU2528468C1 - Preserved moulded fish product in functional purpose filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved moulded fish product is prepared from fish mince, flour, culinary salt, spices, broths of fish food wastes and calcium pectate. Fish mince contains 80% of large roach fillet and 20% of handled small roach carcasses without heads, tails and fins. Calcium pectate is extracted from carrot tops and used as diluted in fish food wastes broth containing ammonium citrate in a concentration of 0.5 wt %. The filling includes fish food wastes broth, carrot tops, bulb onions, vegetable oil and tomato paste. All the components are used at the specified components ratio.

EFFECT: fish preserves range expansion and efficient use of roach epidermis and bone tissue.

2 tbl, 5 ex

Description

The invention relates to the food industry and can be used in the production of canned fish, referred to the group of functional food products.

A known method of producing canned fish from molded products in the broth and various sauces: "meatballs fish in the broth", "fish dumplings in the broth." The method involves the preparation of forcemeat, the formation of forcemeat products, blanching of the knives, packaging, filling the broth, rolling cans and sterilization. (A collection of technological instructions for the production of canned fish and preserves. - Part 2. - L: Giproribflot. - 1989. - S.152-159).

The disadvantages of this method are the use of fish raw materials only with a large yield of edible parts, in the filling broth there are no vegetable components containing biologically active substances.

A known composition of minced semi-finished product from aquatic organisms with a functional ingredient containing freshwater pinniped meat, fatty fish, milk powder, water, onions, white bread, breadcrumbs, salt, spices and pectin substances isolated from beet tops as pectate as a functional ingredient calcium (RU 2426448 C, A23L 1/00, 08/20/2011).

The disadvantage of this product is the use of pectin in an insoluble form of calcium pectate, which affects the organoptic characteristics of the product.

The closest in technical essence to the claimed invention is a canned molded fish product in the fill, including chopped fish, soybean skim flour, rice flour, starch, water, salt (RU No. 2218039, A23L 1/325, A23L 1/29, A23B 4 / 00, published on December 10, 2003).

A disadvantage of the known composition is the use of herbal supplements from easily digestible carbohydrate raw materials, which is not related to dietary fiber. The introduction of these additives increases the functional and technological properties of the product, but reduces its taste and nutritional value.

The technical result of the invention is the expansion of the range of fish products of functional nutrition by increasing the content of calcium and dietary fiber in the form of pectin substances, the rational use of integumentary and bone tissue of small lake fish.

The specified technical result is achieved by the fact that in a canned molded fish product in a functional filling, including minced fish, flour, spices, according to the invention, the minced fish contains 80% fillet of large roach and 20% of cut carcasses of small roach without head, tails and fins, in minced meat is additionally introduced calcium pectate, isolated from carrot tops and dissolved in broth from fish food waste containing ammonium citrate in a concentration of 0.5 wt.%, in the following ratio, wt.%.

Minced fish mix 67-70 Fresh onions 17-20 Wheat flour I s 3-5 Common salt 0.6-0.8 Fish Waste Broth 6-8 Calcium pectate 0.9-1.1 Ground paprika 0.087-0.185 Ground black pepper 0.1-0.2 Ammonium citrate 0.013-0.015

the composition of the fill includes broth from fish food waste, carrots, onions, vegetable oil, tomato paste in the following ratio, wt.%:

Fish Waste Broth 48-50 Fresh carrots 7.5-8.5 Fresh onions 6.5-7.5 Vegetable oil 13-15 Tomato Paste 30% 21-23

Distinctive features of the claimed invention are the use in industrial processing of small lake fish - roach with a low yield of edible portion, not more than 28%, of calcium pectate isolated from carrot tops, which is a by-product of vegetable growing.

The skin and bone of fish are good sources of collagen and minerals. The ability of collagen to form gels during heat treatment is of great importance for stabilizing the structure of the product. The absence of tryptophan and the limit of other amino acids are offset by their excess in muscle proteins at a certain ratio of collagen to the latter.

The content of collagen and minerals in different tissues of roach is presented in table 1.

Table 1 The collagen and ash content in%. Roach Collagen Ash Fillet Large 1.5 ± 0.04 1.62 ± 0.006 Melkaa 1.7 ± 0.05 1.03 ± 0.004 Leather Large 10.8 ± 0.3 3.60 ± 0.01 Shallow 17.2 ± 0.5 3.31 ± 0.01 Bones Large 4,5 ± 0,01 12.50 ± 0.05 Shallow 5.3 ± 0.02 10.52 ± 0.04

The use of skin and bones of small roach makes it possible to increase the edible portion to 43.8%. High technological properties and sensory characteristics of a fish product can be obtained only with a certain quantitative ratio in minced fish fillet of large roach and carcasses of small roach with skin and bones. Preliminarily evaluated the preparation options for minced meat from small roach, as a result of which the option of double grinding the carcasses on a top with subsequent homogenization was chosen, while the forcemeat consistency is uniform, plastic, without graininess. The homogenate of this minced meat was added to the minced meat from the fillets in the ratios 10:90, 20:80, 30:70, 40:60 and the functional and technological properties of the combined minced meat were determined. The research results are presented in table 2.

table 2 Functional and technological properties of minced fish Minced meat VUS,% ZhUS,% the weight, % From the fillet of large roach (No. 1) 73.3 34.1 55.3 From the small fry homogenate (No. 2) 64.8 49.8 48,4 The ratio of minced meat No. 1: No. 2 90:10 (No. 3) 66.6 35,4 54.3 80: 20 (No. 4) 66.5 39.5 53.6 70: 30 (No. 5) 65.9 46.1 52.1 60:40 (No. 6) 65.6 47.6 51.8

Note: VUS - water-holding ability, VSS - water-binding ability, ZHUS - fat-holding ability.

In parallel, a sensory assessment of the consistency of heated minced meat on a 5-point scale was carried out. Higher scores were received for samples No. 3 - 4.8 and No. 4 - 4.6. Sample No. 5 was rated at 3.8 points, No. 6 -2.9 points. Taking into account the data in Table 2 and the rational use of integumentary and bone tissue of small roach, the most optimal option for combining minced meat from fillet and carcasses is the ratio 80:20, since a decrease in the proportion of minced meat from small roach is economically unprofitable, an increase in this fraction reduces organoleptic indicators.

Previously (Chirkina T.F. Botva carrots as an unconventional source of dietary fiber / Chirkina T.F., Dorzhieva N.V., Orlov G.B., Gavrilova Yu.V. // C6. Scientific tr. participation - Ulan-Ude, publishing house of VSTU. - 2010. - Issue 15. - P.33-36) the feasibility of using carrot tops as a source of low-esterified pectins that give weak gels is shown.

If pectins are considered not as gelling agents, but as dietary fibers, their isolation in pure form using large volumes of ethanol is not required, it is more acceptable to obtain them in the form of pectates, in particular calcium pectate. However, calcium pectate negatively affects the color of the product, therefore, in the claimed invention, calcium pectate, before being introduced into the minced fish, is proposed to be dissolved in fish broth containing ammonium citrate. With a ratio of 1: 3 of pectate and broth containing ammonium citrate in an amount of 0.013-0.015 wt.%, A 0.5% concentration of ammonium citrate is obtained, at which complete dissolution of the pectate occurs. Ammonium citrate for the human body is a natural metabolite and is allowed as a food supplement (E 380) to regulate acidity.

The introduction of calcium pectate according to the recipe in the claims allows you to set the amount of pectin in a 250-gram jar at 2 g, which satisfies 33% of the recommended daily dose in pectin.

The presence of small roach bone tissue in the combined mincemeat increases its calcium content from 43 mg% to 55 mg%, i.e. by 28%.

Thus, the use of combined minced fish containing homogenate of small roach lake fish with skin and spine and calcium pectate in a soluble form allows to increase not only the processing volume of small fish raw materials, but also the functional orientation of the finished product as a result of an increase in its essential components - calcium and dietary fiber.

Canned molded fish product in the filling of the functional purpose is prepared as follows. Large and small roaches are defrosted, scales removed, gutted, heads, tails and fins are separated. Large roach is cut into a clean fillet, which is ground on a spinning top with a grid diameter of 3 mm. Small fish with skin and bones are crushed on a spinning top twice, the first time with a diameter of a lattice of 3 mm, the second with a diameter of a lattice of 1.5-2 mm, after which they are homogenized.

Fish food waste is used for cooking broth according to generally accepted technology.

Minced roach fillet minced with small roach homogenate in a ratio of 80:20 and mixed in a meat mixer, adding all the other components in the following ratio of components in wt.%: Combined minced fish 67-70, fresh onion 17-20, wheat flour 1 s 3-5, table salt 0.6-0.8, broth from fish food waste 6-8, calcium pectate 0.9-1.1, ground paprika 0.087-0.185, ground black pepper 0.1-0, 2, ammonium citrate 0.013-0.015. Calcium pectate isolated from carrot tops is previously dissolved in parts of the broth from fish food waste containing ammonium citrate in the ratio pectate: broth = 1: 3. The remaining amount of broth is added to the minced meat according to the recipe.

The resulting homogeneous mass is directed to the formation of meatballs, the mass of meatballs is 17-18 g. The meatballs are Packed in tins No. 6 for 11-12 pieces in a jar and fill in the amount of 40-60 g. Pouring is prepared as follows: chopped onions and carrots Passaged in vegetable oil along with 30% tomato paste for 8-10 minutes, then diluted with broth from food waste and warmed up under low boiling for 3-4 minutes. The ratio of the components of the filling wt.%: Broth from fish food waste 48-50, fresh carrots 7.5-8.5, fresh onions 6.5-7.5, vegetable oil 13-15, tomato paste 30% 21 -23.

Filled cans are rolled up, autoclaved under modes

или $$\frac{\text{20}-\text{30}-\text{20}}{\text{120}°\text{C}}$$

$$\frac{\text{twenty}-\text{70}-\text{twenty}}{\text{112}°\text{C}}$$

or $$\frac{\text{twenty}-\text{thirty}-\text{twenty}}{\text{120}°\text{C}}$$

After sterilization, the cans are cooled and sent to packaging in cardboard boxes.

Examples confirming the receipt of canned molded fish products in the fill, and their organoleptic evaluation.

Example 1. Canned molded fish product in the filling of the functional purpose is prepared according to the technology described above with the following ratio of components in wt.%.

The composition of meatballs:

Minced fish mix 67.4 Fresh onions 20,0 Wheat flour I c. 3.9 Common salt 0.6 Fish Waste Broth 7.0 Calcium pectate 0.9 Ammonium citrate 0.013 Ground paprika 0,087 Ground black pepper 0.1

The composition of the fill:

Fish Waste Broth fifty Fresh carrots 8.5 Fresh onions 7.5 Vegetable oil 13 Tomato Paste 30% 21

On a 5-point scale, the organoleptic evaluation of the product was 4.7 points.

Example 2. Canned molded fish product in the fill is prepared according to the technology described above with the following ratio of components in wt.%:

Minced fish mix 68.5 Fresh onions 18.5 Wheat flour I c. 4.0 Common salt 0.7 Fish Waste Broth 7.0 Calcium pectate 1,0 Ammonium citrate 0.014 Ground paprika 0.136 Ground black pepper 0.15

The composition of the fill:

Fish Waste Broth 49 Fresh carrots 8.0 Fresh onions 7.0 Vegetable oil fourteen Tomato Paste 30% 22

Organoleptic evaluation on a 5-point scale was 4.7 points.

Example 3. Canned molded fish product in the fill is prepared according to the technology described above with the following ratio of components in wt.%:

Minced fish mix 67 Fresh onions 19 Wheat flour I c. 5 Common salt 0.6 Fish Waste Broth 7.3 Calcium pectate 0.9 Ammonium citrate 0.013 Ground paprika 0,087 Ground black pepper 0.1

The composition of the fill:

Fish Waste Broth 48 Fresh carrots 7.5 Fresh onions 6.5 Vegetable oil fifteen Tomato Paste 30% 23

Organoleptic evaluation on a 5-point scale of 4.6 points.

Example 4. Canned molded fish product in the fill is prepared according to the technology similar to examples 1-3 with the following ratio of components in wt.%:

Minced fish mix 70 Fresh onions 17 Wheat flour I s 5 Common salt 0.8 Fish Waste Broth 6 Calcium pectate 0.9 Ammonium citrate 0.013 Ground paprika 0,087 Ground black pepper 0.2

The composition of the fill:

Fish Waste Broth 48 Fresh carrots 8.5 Fresh onions 6.5 Vegetable oil fifteen Tomato Paste 30% 22

Organoleptic evaluation on a 5-point scale of 4.6 points.

Example 5. Canned molded fish product in the fill is prepared according to the technology similar to examples 1-4 in the following ratio of components in wt.%:

Minced fish mix 70 Fresh onions 18.5 Wheat flour I s 3 Common salt 0.8 Fish Waste Broth 6.2 Calcium pectate 1,1 Ammonium citrate 0.015 Ground paprika 0.185 Ground black pepper 0.2

The composition of the fill:

Fish Waste Broth fifty Fresh carrots 7.5 Fresh onions 7.5 Vegetable oil fourteen Tomato Paste 30% 21

Organoleptic assessment on a 5-point scale of 4.7 points.

The presented examples show that the combination of components within the limits indicated in the claims, allows to obtain products with high consumer properties. An increase or decrease in the proportion of constituent components affects the sensory performance of the finished product.

The proposed product in the form of canned molded fish products in the filling has, in comparison with the prototype (patent RU No. 2218039 publ. 10.12.2003) the following advantages:

- the use of combined minced fish allows the use of small lake fish with skin and bones on an industrial scale, while increasing the yield of edible parts from 28% to 43.8%.

- the introduction of collagen contained in the skin and bones improves the consistency of the finished product without additional administration of food additives - structurers.

- the product has a functional orientation due to the presence in it of dietary fiber in the form of pectin substances. The pectin content in the composition of 250 g of the product (one can No. 6) is able to satisfy the daily need for it by 33%, which gives the right to consider the product enriched with this type of dietary fiber.

- the presence of bone tissue in the stuffing increases the content of the functional calcium ingredient in the finished product by 28%.

Claims (1)

Canned molded fish product in a functional filling, including minced fish, flour, salt, spices, characterized in that the minced fish contains 80% fillet of large roach and 20% of cut carcasses of small roach without head, tails and fins; broth from fish food waste and calcium pectate isolated from carrot tops and dissolved in broth from fish food waste containing ammonium citrate in a concentration of 0.5 wt.%, in the following ratio of components in wt.%:
Minced fish mix 67-70 Fresh onions 17-20 Wheat flour I s 3-5 Common salt 0.6-0.8 Fish Waste Broth 6-8 Calcium pectate 0.9-1.1 Ammonium citrate 0.013-0.015 Black pepper 0.1-0.2 Ground paprika 0.087-0.185
this filling includes a broth from fish food waste, carrots, onions, vegetable oil, tomato paste, in the following ratio of components in wt.%:
Fish Waste Broth 48-50 Fresh carrots 7.5-8.5 Fresh onions 6.5-7.5 Vegetable oil 13-15 Tomato Paste 30% 21-23