RU2543820C2 - Salting mixture for hydrobionts - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for hydrobiont products salting. The salting mixture includes salt and sugar at a weight ratio of 1:1.5-10, respectively. Per 100 kg of hydrobionts being treated one uses a mixture containing salts in an amount of no less than 1 kg and sugar no more than 10 kg.

EFFECT: invention ensures unmilled natural hydrobionts softness and sappiness during salting.

4 cl, 5 ex

Description

The invention relates to the food industry, and in particular to the composition of salted mixtures for the production of various products from aquatic organisms.

For the preparation of food products from aquatic organisms, table salt is most often used as an ambassador, while the ambassador is either dried or rubbed with salt (RF patent No. 2117436, IPC A23L 1/333, A23B 4/03, publ. 08/20/1998; patent RF №2284133, IPC A23L 1/333, publ. 09/27/2006), or sodium chloride solution (RF patent No. 2048110, IPC A23B 4/00, publ. 20.11.1995).

Known salted mixture for smoking squid, which contains salt, sugar and monosodium glutamate in a ratio of 2: 1: 0.5, respectively, when converted to kilograms, the mixture contains 2 kg of salt, 1 kg of sugar and 0.5 kg of monosodium glutamate per 100 kg the finished product (Ilchenko L.I., Schenikova N.V. and Davydova S.A. Cooking hot smoked squid. Fisheries, 1987, No. 1, p. 63).

The disadvantages of this technical solution include the mandatory presence of a high content of sodium glutamate (E621) - a food supplement that enhances and modifies the taste and aroma of food products.

The use of a high content of this supplement is manifested in weakness, palpitations, loss of sensation in the neck and back in humans (http://nordspb.ru/glutamate). Moreover, in the salted mixture, the salt content is twice the sugar content, and this leads to a finished product with a hard or dry consistency, which is undesirable for smoked products.

For the processing of bivalve mollusks, a salted mixture is used containing 4-5% sodium chloride (4-5% NaCl) and preservative (sodium benzoic acid or sorbic acid) in an amount of 0.1-0.15% of muscle mass tissue, (the ratio of components is 4-5: 0.1-0.15), i.e. per 100 kg of the finished product requires 4-5 kg of salt and 0.1-0.15 kg of preservative (RF patent No. 2231272, IPC F23L 1/33, publ. 06/27/2004).

The disadvantage of this salted mixture is the proposed combination of salt in a selected amount with a preservative, which can affect the appearance of a bitter taste of the finished product.

The closest technical solution in terms of the number of essential features and the achieved technical result to the claimed solution is a salted mixture for the preparation of Peruvian-Chilean hot-smoked squid, including food salt and sugar in a ratio of 1: 0.5 (RF patent No. 2193426, IPC A23L 1/333 , publ. http://www.fips.ru/cdfi/fips.dll?ty=29&docid=2362426&cl=9&path=http://195.208.85.248/Archive/PAT/2009FULL/2009.07.27/DOC/RUNWC1/000 /000/002/362/426/document.pdf "\ o" Official publication in PDF format "\ t" _blank).

However, due to the presence of ammonium salts in the meat of the Peruvian-Chilean squid, which decompose when heated with the release of ammonia, the finished product has a pronounced sour taste with a bitter aftertaste. In addition, the proposed salted mixture does not provide the desired product, which has both softness and a pleasant taste.

The task of the invention is to expand the range of ambassador mixtures for hydrobionts, which contribute to improving the quality of the finished product, giving it sweetness and, therefore, piquancy of taste, as well as juiciness and softness of consistency.

The problem is solved in that in the composition of the known saline mixture for hydrobionts containing salt and sugar, according to the invention, the mass ratio of salt and sugar in the salted mixture is from 1: 1.5-10, respectively, while 100 kg of processed hydrobionts, the salted mixture should contain salt not less than 1 kg, and sugar not more than 10 kg.

The introduction of sugar in the composition of the salt mixture in an amount exceeding the salt content by a factor of 1.5-10 allows us to obtain a pleasant, spicy taste product containing a small amount of salt, which contributes to the fact that the product can be recommended even for consumption by people suffering from it heart and hypertensive diseases. Moreover, the excess of sugar over salt in a salted mixture allows creating a screen on the surface of the product due to the formation of syrup in the interfacial layers of the protein structural network, reducing the depth of salt penetration, thereby preserving the hydrobiont meat elastic on the outside, juicy and soft inside the muscle fiber.

At the same time, the use of a curing mixture for curing 100 kg of hydrobionts containing less than 1 kg of salt leads to a slight deterioration in the taste of the finished product, and does not provide it with juiciness and softness.

The presence of more than 10 kg per 100 kg of processed hydrobionts in the composition of the salt mixture is also undesirable, since it does not provide a finished product with a soft consistency and reduces the number of consumers, in particular, people who are prone to obesity are excluded. An increase in sugar of more than 10 kg leads to the appearance of a yellowish color, stiffness and, consequently, the fragility of the product due to the process of melanoidinogenesis, i.e. interactions of reducing sugars (monosaccharides and disaccharides), both contained in the product, and formed during the hydrolysis of more complex carbohydrates with amino acids, peptides and hydrobiont proteins.

The exclusion of the introduction of a flavoring component, such as sugar, during salting allows you to get just salty food product, in which the quantitative content of salt will affect the shades of bitter taste in the finished product.

In the manufacture of food products from aquatic organisms, such as smoked squid, boiled squid, smoked fish, salted fish, etc., the manufacturer seeks to make the product juicy, while maintaining the product elastic and soft when chewing. This is achieved by introducing into the salting mixture the sugar in an amount exceeding the salt content.

As a rule, the ambassador is carried out after preliminary processing of the feedstock, it can be, in particular, cooking for squid, mussel, scallop. So, when cooking on the surface of the squid, an elastic and durable “screen” is formed due to the thermal denaturation of proteins and, consequently, the deformation of their molecules, which is accompanied by compaction and partial destruction of muscle tissue.

The structural network formed by protein substances becomes heterogeneous both inside and on the surface of the product, muscle fibers, shrinking to 50% of their volume, condense the external structure of tissues to the depth of digestion. In this case, softening of the internal tissues occurs due to the gradual glutinization of collagen, the allocation and concentration inside tissue juice.

Thus, the internal fibers of muscle tissue of squid squid can be represented as a juicy product with the properties of a gel containing up to 90% water with a concentrated taste and gel-like structure, with excessive pressure of water vapor closed in a strong and elastic capsule of the cooked outer layer.

Further operations on the thermal treatment of aquatic organisms: ambassador using sugar and hot smoking are to preserve and harden the outer layer, which allows to increase the juiciness of the inner layers, and here the value of sugar is very important.

The action of sugar in a salt-sugar mixture is that sugar leads to a decrease in the water-holding ability of muscle tissue caused by protein hydrolysis, which inhibits the diffusion-osmotic processes of salting.

Sugar dissolves and viscous liquid layers in the areas of adhesion of structural protein network elements, thereby limiting the depth and rate of salting out of processed products.

The action of sugar is associated with: adsorption on the interface: liquid (solution) solid (product surface); changes expressed in the deployment and orientation of the hydrophilic part to water (water vapor), and hydrophobic to hydrocarbon. In this case, the hydrocarbon, interacting with the protein in the structural network, spreads between the nonpolar regions of the protein and water macromolecules, denaturing it, which leads to an increase in the strength of the interfacial layers of the outer layer, compaction of the shielding layer and keeping the product elastic due to the juicy gel of inner fibers.

Using the proposed ratios of salt and sugar allows to achieve the claimed technical result. However, in order to obtain products with more expanded taste indices, the applicant introduces additional ingredients into the composition of the curing mixture, which simultaneously increase the juiciness and softness of the consistency.

Additionally, to enhance the taste, "loosening" of the dense fibrous structure and preserving the quality of the finished product over a long period of storage, 0.1-0.3 kg (0.1-0.3 kg) of the semi-finished product is included in the salted mixture 3%) sodium glutamate, 0.1-0.2 kg (0.1-0.2%) of a baking powder and 0.1 kg (0.1%) of a preservative.

The introduction of a taste enhancer of sodium glutamate into the composition of a salting mixture can cause a mixed consumer reaction, since there is a strong opinion about the dangers of sodium glutamate. This is completely wrong. At the Institute of Nutrition, specialists have been studying the mechanism of the effect of sodium glutamate on the human body for years. Many dissertations have been written on this. Studies have shown that, on the contrary, it is not only not harmful, but rather useful.

Monosodium glutamate is primarily the sodium salt of glutamic acid. And glutamic acid is an amino acid that is found in the proteins of the gray and white matter of the brain, participates in protein, nitrogen and carbohydrate metabolism, stimulates the brain. Glutamic acid-based drugs are used in medicine to treat diseases of the central nervous system. And glutamic acid in the body binds ammonia, converts it to soluble salts, which are absolutely harmless. It was also established that monosodium glutamate enhances the production of endogenous gastrin, and gastrin, in turn, enhances the reproduction of cells in the gastric mucosa, stimulating the secretion of gastric juice and enhancing intestinal motility. In this regard, this compound is used in the treatment of hypoacid gastritis - gastritis with low acidity, allowing it to be neutralized.

From the prior art it follows that in order for sodium glutamate to have no negative effect, for adults the daily dose should not exceed 1.5 g, for adolescents - 0.5 g per kilogram of body weight.

Thus, the prior art knows the effect of sodium glutamate as a flavor enhancer, as well as the manifestation of a therapeutic and prophylactic effect, which is more manifested in the preparation of hypertensive food, since it allows you to replace salt that is harmful to them.

However, the addition of sodium glutamate in a salted mixture, in addition to the above effects, affects the quality of the finished product, improving its structure, due to the juiciness and softness of the finished product. It has been experimentally established that the specified technical result is manifested when 0.1-0.3 kg per 100 kg of the target product is introduced into the curing mixture. Adding more than 0.3 kg per 100 kg of the target product to the canteen mixture of sodium glutamate does not improve the quality of the finished product, but can cause the consumer to have a negative attitude to the finished product due to the well-established public opinion about the negative effect of sodium glutamate on the human body.

The introduction of a baking powder mixture of baking powder, in particular UN curavis, diphosphate, in an amount of 0.1-0.2 kg per 100 kg of finished product enhances the effect of maintaining the consistency and texture of the product obtained through the use of the main components of a salt mixture of salt and sugar, even after heat treatment and smoking.

The use of baking powder also reduces the loss of natural juices in the product, minimizes the oxidation of fats, stabilizes taste and juiciness, i.e. improves the organoleptic characteristics of the finished product. Exceeding the amount of baking powder more than 0.2 kg per 100 kg of finished products is undesirable, since it can negatively affect human health due to the fact that calcium absorption is impaired and, as a result, leads to the deposition of calcium and phosphorus in the kidneys and contributes to the development osteoporosis. The content in the salt mixture per 100 kg of processed products less than 0.1 kg of baking powder does not affect the achievement of the claimed technical result.

The introduction of a preservative in the composition of the curing mixture in the amount of 0.1 kg per 100 kg of the finished product not only prevents the development of harmful microorganisms in the product, the formation of toxins, prevent mold, the appearance of unpleasant taste and smell, but also helps to maintain the softness and juiciness of the finished product when it is storage for a long time.

As a preservative, in particular, sodium benzoate, ammonium benzoate, sorbic acid, potassium sorbate can be used.

A salted mixture is prepared by mixing the starting components.

Achieving the claimed technical result is achieved by using a curing mixture for the preparation of boiled and boiled-frozen, dried and dried, smoked and smoked products from hydrobionts.

Example 1. For the preparation of hot smoked squid, tentacle tentacles are taken as raw material, thawed, washed, skin removed, boiled at a temperature of 90-95 ° C for 3 min with constant stirring, then cooled, salted with a salt mixture of salt and sugar in a mass ratio of 1: 3, based on 100 kg of cooked semi-finished product, 2.5 kg of salt, 7.5 kg of sugar, then washed, sent to runoff to remove residual surface water, smoked at a temperature of 60-80 ° C for 30-60 minutes, then cooled and packaged.

The finished product has a soft, juicy, delicate texture, a rich yellow-brown color, a pleasant pronounced sweetish taste and the smell of smoked squid.

Example 2. For the preparation of dried squid, a squid carcass is taken as a raw material, thawed, washed, cut, skin removed, and dry-salted with a salt-and-sugar mixture in a mass ratio of 1: 1.5 with the addition of sodium glutamate based on 100 kg of raw semi-finished product 1 kg of salt, 1.5 kg of sugar and 0.3 kg of monosodium glutamate, at a temperature not exceeding 15 ° C for 2 hours, then washed, sent to runoff to remove residual surface water, dried to mass content of water in the product, equal to 35-45%, f pop.

The finished product has a soft, elastic consistency, golden cream color with light shades of yellow, a pleasant sweetish taste and the smell of dried squid.

Example 3. To prepare an octopus of boiled-frozen ice-cream, the octopus is thawed, washed, chopped, boiled until the temperature in the center of the product is 65-75 ° C, the skin is removed, and the salt is salted with a salt mixture of salt and sugar in a weight ratio of 1 : 10, when adding baking powder per 100 kg of cooked cake mix 1 kg of salt, 10 kg of sugar, 0.2 kg of baking powder at a temperature of 0 to 5 ° C for 6 hours, then washed, sent to runoff to remove residual surface water freeze and pack.

The resulting product has a white-cream color, a very soft, “jelly-like” consistency, a rich pleasant sweet taste and the smell of boiled octopus.

Example 4. To prepare a dried scallop, the muscle or scallop mantle is washed, salted with a salt-based mixture consisting of salt and sugar in a mass ratio of 1: 4, with the addition of sodium glutamate, baking powder and preservative per 100 kg of raw cake mix 1 kg of salt, 4 kg of sugar, 0.1 kg of monosodium glutamate, 0.1 kg of baking powder and 0.1 kg of preservative at a temperature of 0 to 5 ° C for 2 hours, then washed, sent to runoff to remove residual surface water, dried to mass the water content in the product is not more than 35%;

Ready dried scallop has a delicate, elastic consistency, rich golden yellow color with caramel tint, pleasant sweet taste and smell of dried scallop.

Example 5. To prepare fillet of dried pollock, pollock fillet ice cream is used, thawed, washed, and dried in a dry way with a salt-based mixture consisting of salt and sugar in a mass ratio of 1: 2, with the addition of sodium glutamate and preservative per 100 kg of raw prefabricated 2 kg of salt, 4 kg of sugar, 0.3 kg of monosodium glutamate and 0.1 kg of preservative, at a temperature not exceeding 15 ° C for 2 hours, then washed, sent to runoff to remove residual surface water, dried to a mass content water in the product, equal to 35-45%, f asuat.

The dried dried pollock fillet has a delicate, elastic texture, rich light golden color, pleasant sweet taste.

Claims (4)

1. A salted mixture for hydrobionts, including salt and sugar, characterized in that the mass ratio of salt to sugar in the salted mixture is from 1: 1.5-10, respectively, while 100 kg of processed hydrobionts, the salted mixture must contain salts of at least 1 kg, and sugar no more than 10 kg. 2. The salting mixture according to claim 1, characterized in that per 100 kg of hydrobionts subjected to salting, 0.1-0.3 kg of sodium glutamate is additionally added to it. 3. The salting mixture according to claim 1, characterized in that for 100 kg of hydrobionts subjected to salting, 0.1-0.2 baking powder is additionally introduced into it. 4. The curing mixture according to claim 1, characterized in that per 100 kg of hydrobionts subjected to salting, 0.1 kg of preservative is additionally introduced into it.