RU2529720C2 - Method for manufacture of balyk analogue of low-fat fishes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages fish washing, beheading and evisceration, carcass washing with water and filleting. Fillet is maintained in 15% concentration pickle for 30-60 minutes and dried till residual moisture content is equal to 60%. Then one introduces into fish flesh fat isolated from fat deposits on internal organs of the fish proper or other species fish in an amount of 8-12% of the semi-product weight. For maturation, the semi-product is delivered for storage at a temperature of 8°C during 72 hours.

EFFECT: invention allows to manufacture balyk analogue of low-fat fishes.

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Description

The invention relates to the fishing industry, and in particular to a method for manufacturing an analog of a balyk from low-fat fish species.

A known method of manufacturing cold smoked balyk products and sturgeon-dried fish, including thawing, cutting, washing, salting, soaking salted semi-finished products, cleaning, tying and flashing fish, drying, smoking, preparation and slicing of balych products, slicing, (see . Collection of technological instructions for processing fish, volume 2, page 238, No. 61: "Instructions for the manufacture of cold smoked balyk products and dried sturgeon fish", 1994).

The disadvantage of this method is the inability to use in the production of balych products of low-fat fish species.

The closest in essence is a method for preparing smoked balych products from lean fish, including thawing, cutting, washing, salting, leveling, soaking, rinsing, introducing fat from other fish, drying or drying, smoking.

In the case of preparation of hot-smoked beams, the ambassador is produced to a salinity of 4-5%, after which the technological operations of leveling and soaking are carried out.

Fat is injected by extrusion, while the temperature of the fat is maintained at about 25 ° C, the temperature of the fish meat is 15 ÷ 17 ° C. After the introduction of fat, the pieces of fish are kept for 1.5-2 days in a suspended state at an ambient temperature of 20-30 ° C.

In cold smoking, the “drying” operation is combined with the process of drying and smoking, while in hot smoking it is performed before smoking (see USSR AS, No. 255033, 1969)

The disadvantage of this method is the duration of the process, which affects the productivity of the finished product.

The technical problem is the manufacture of an analogue of balyk from low-fat fish species with an inherent specific taste and aroma of ripened fish.

The technical result - improving the quality and taste of the finished product, reducing the duration of the process.

It is achieved by the fact that the fish fillet is kept in brine 15% concentration for 30-60 minutes, dried to a residual moisture content of 60%, then fat extracted from fat deposits on the internal organs of the fish itself or other fish species, such as sturgeon, is introduced into fish meat , in the amount of 8-12% by weight of the semi-finished product, then it is sent for storage at a temperature of 8 ° C for a duration of 72 hours for ripening.

The method is as follows: freshly chilled or thawed low-fat fish is washed with water at a temperature of 10-15 ° C, decapitated, internal organs are removed, carcasses are washed with water, filleted, vertebral bones are cut off, parasitic purity is checked before fillet is sent, kept in brine 15 % concentration lasting 30-60 minutes, which helps to ensure the necessary salted semi-finished product. Salted semi-finished product is dried to a residual moisture content of 60%, which is typical for balyk products, and fat extracted from fatty deposits on the internal organs of the fish itself or other fish species, such as sturgeon, is introduced in an amount of 8-12% of the mass of the semi-finished product by extrusion to increase it level in the dried semi-finished product up to 6 ÷ 8%. The method of extrusion of fillet with fat is as follows: longitudinal and transverse lines are drawn on the pike perch fillet at a distance of 1-2 mm, the intersection of which is selected by the point for the introduction of fat with a syringe into the muscle tissue of the object.

The extraction of fat from fat deposits on the internal organs of fish or other fish species, such as sturgeon, is carried out by the urea-thermal method. To do this, fat deposits are crushed in a meat grinder with a grid diameter of 3 mm, 1.5% urea is added to the mass of the feedstock in the form of a 30% solution.

The mixture is heated to a temperature of 60 ° C ÷ 70 ° C and incubated for one hour. The released fat fraction is separated by centrifugation at 4000 rpm for 30 minutes. Semi-finished fat is purified from water impurities by separation.

After the introduction of fat, the semi-finished product is sent for storage at a temperature of 8 ° C for ripening lasting 72 hours, during which the introduced fat is distributed evenly throughout the entire volume of the semi-finished product, which contributes to the intensification of the maturation process due to the sufficient amount of its hydrolysis products to form protein-lipid complexes that form in the analogue of balyk, the specific taste and smell inherent in balyk products from oily fish.

The balyk analog is a high-protein product with a high content of minerals due to the salt contained in it. The fat content increases several times, compared with the level in the feedstock, due to its introduction into the dried fillet, which contributes to the maturation of the product.

Example 1 of the method.

Freshly chilled zander in an amount of 1.0 kg was washed with water at a temperature of 10-15 ° C. Fresh-frozen raw materials were thawed by air and sent to the sink. After washing, the fish was decapitated and internal organs were removed, the carcasses were washed with water, the carcasses were filleted, the vertebral bones were cut and checked for parasitic purity. Then the fillet was kept in brine 15% concentration lasting 30-60 minutes and sent for drying to a residual moisture content of 60%. Then fat was introduced from the fat deposits on the internal organs of zander or other fish species by the extrusion method. After the introduction of fat, the semi-finished product was sent for storage at a temperature of 8 ° C for ripening lasting 72 hours. The yield of the finished product was 48% of the initial mass.

Example 2 of the method.

The method was carried out in a similar way, the difference of which is the use of low-fat pike fillet and in the output of the finished product from it, which amounted to 42% of the feedstock.

Finished products were characterized by organoleptic characteristics shown in table 1.

Organoleptic characteristics of the analog of the balyk Name of indicator Balyk analogue characteristic Appearance The surface is clean, without damage. Taste and smell Inherent to a balyk product Consistency Soft juicy to dense

Thus, holding the fillet in brine 15% concentration for 30-60 minutes, drying to a residual moisture content of 60% and then introducing fat from fat deposits on the internal organs of the fish itself or other fish species, such as sturgeon, by the extrusion method, improves quality and taste of the finished product. The finished product is not characterized by tough meat with a taste of bitterness and an unpleasant odor, which is found in balyks from low-fat fish species.

The method allows to expand the assortment of fish food products due to the manufacture of balyk products from raw materials not previously used for these purposes. The introduction of this method into production, in addition to expanding the assortment of balyk products, will help to solve the problem of rational use of fat-containing fish waste generated when they are cut into carcasses, fillets, by using them as secondary raw materials for extracting fat, which minimizes its utilized amount in sufficient a large volume of fish processing enterprises.

Claims (1)

A method of manufacturing an analogue of a balyk from low-fat fish species, including washing the fish with water, decapitation and gutting, washing the carcass with water, carcass fillet, characterized in that the fish fillet is kept in brine 15% concentration for 30-60 minutes, dried to a residual moisture content of 60% then fat is added to the fish meat, isolated from fat deposits on the internal organs of the fish itself or other fish species, such as sturgeon, in the amount of 8-12% by weight of the semi-finished product, then it is sent for storage at a temperature of 8 ° C for 72 hours for ripening Evania.