RU2551567C1 - Producing method of food product based on fish milt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in preparation of fish culinary products. The method involves milts milling, addition of cream, eggs, berries, sugar and food soda, stirring and heat treatment. All the components are used at the weight specified ratio. The prepared mixture is whipped until volume increase by at least 140%, packed no baking moulds and baked at 150°C during 20 minutes, with the temperature inside the product being as much as 72°C.

EFFECT: invention ensures production of a food product based on fish milts.

3 cl, 6 tbl, 7 ex

Description

The invention relates to the fishing industry, in particular to the production of food products from fish milk, and can be used for the preparation of culinary fish products.

A known method of preparing a paste-like fish product, including the preparation of a binary composition based on soy protein paste obtained by thermal treatment of soy grain and starch in a ratio, wt.%, Equal to 30: 5.5, followed by the addition of paste from blanched liver and milk of salmon fish, fried onions, salt, spices. The mass is thoroughly mixed and subjected to fine grinding, packaged and sterilized (RF Patent 2223675, A23L 1/325, A23L 1/29, publ. 2004.02.20).

The disadvantages of this method include the complexity of obtaining protein paste, requiring high energy costs. In addition, the product obtained in this way has low nutritional and biological value, due to the use of soy protein paste for its preparation, because It is known that soy proteins are inferior in a number of essential amino acids (methionine, cystine, etc.) and contain trypsin-inhibiting proteases that lower the nutritional value of protein products and impair digestion. To prepare a pasty product, blanched milk is used, and the resulting mass is sterilized, as a result of which the nutritional and biological value of the finished product is significantly reduced.

A known method of preparing fish paste "Special", which involves blanching the liver and milk with steam for 10-15 minutes, cooling them, preparing the paste mass (wt.%): Liver - 22.68; milk - 67.8; chopped onions - 7.9; ground black pepper - 0.06; ground allspice - 0.12; ground coriander - 0.04; salt - 1.4; fine grinding, packing, sealing and sterilization according to a certain mode (for can 3). (A collection of technological instructions for the production of canned fish and preserves. - L., 1989. - Part 2. - S.267-270).

The method is energy-consuming, since it involves blanching of raw materials and the operation of sterilization. High-temperature processing reduces the nutritional value of the product, worsens its organoleptic characteristics.

Closest to the claimed invention is a method of preparing a food product based on fish milk, including thawing the milk, blanching it for 10-15 minutes at a temperature of 100-110 ° C, grinding, adding proteolytic enzymes, first adding the main components, namely: salt , sugar, preservatives, vegetable oil, acetic acid, and then flavoring components: flavors, boiled ground hydrobionts or soy cream, fermentation for no more than 30 minutes at a temperature of 40-45 ° C, homogenize ment, and packaging of 10-15 minutes at a heating temperature of 85-95 ° C (RF Patent No. 2361462, publ. 2009.07.20).

The disadvantages of this method are as follows: blanched milk is used for the production of the product, although it is known that heat treatment of the raw materials leads to protein denaturation, and this reduces the biological and nutritional value of the finished product; fermentation of raw materials with proteolytic enzymes makes the proposed method time-consuming, expensive and energy-intensive; in addition, flavorings and preservatives are added to the product, many of which are harmful to human health.

The objective of the invention is the creation of a new method, obtaining a food product based on fish milk with high nutritional and biological value, improved organoleptic properties, as well as expanding the range of food products from fish milk.

The problem is solved in that in the method of obtaining a food product based on fish milk, including grinding milk, adding the main components, mixing, heat treatment according to the invention, the following components are introduced into the crushed milk, mixing, in the ratio, wt.%: Fish milk 35–40, cream 20–25, egg 15–20, berry 8–12, sugar 6–8, baking soda 0.15–0.25, the resulting mixture is whisked to increase the mass volume of at least 140%, packaged in molds for baking, bake at 150 ° C for 20 minutes with reaching the temperature inside the product ia 72 ° C.

As raw materials, milk of salmon and herring fish species is used. As berries use, for example: cranberries, strawberries, currants, lingonberries, raspberries.

The technical result of the claimed invention lies in the fact that a previously unknown method for producing a food product based on fish milk was created, according to which a food product is obtained having high nutritional and biological value, as well as improved organoleptic properties and an original taste, in addition, the inventive method is less costly .

The achievement of the technical result became possible due to the use in the method of preparation of the product, salmon and herring milk fish, berries, cream and eggs, baking soda and experimentally selected quantitative and qualitative ratio of components.

Increased nutritional and biological value contributes to a balanced ratio of the components that make up the food product.

It is known that fish milk is a protein raw material containing a number of essential amino acids. Milk lipids have a unique fatty acid composition, are rich in phospholipids, sterols, polyunsaturated fatty acids. In addition, milk contains nucleoproteins, which include biologically active substances (DNA and RNA). The DNA content in the gonads of aquatic organisms provides the same effect that is achieved by introducing a pure DNA preparation into food products: increasing physical and mental performance. All this makes them a valuable food raw material for the production of food products with high biological value and functional orientation.

It is known that animal proteins are of high biological value, because they contain in their composition all the essential amino acids in the right quantities and ratios.

Proteins are the main and biologically important substances that cannot be replaced by others. This is the main material from which the cells, tissues and organs of a living organism are built, participate in metabolic processes, serve as a source of energy. Protein deficiency in the body leads to severe metabolic disorders, decreased immunity, growth retardation, impaired endocrine glands, etc.

Since milk is a raw material with a deficient amino acid composition, the introduction of animal proteins (milk cream and eggs) makes it possible to fill the deficiency of essential amino acids, increases the biological value and gives the finished product the corresponding functional properties and high organoleptic characteristics.

At present, healthy eating is understood to mean the consumption of various products of a balanced diet with the necessary amount of components for the human body. Therefore, for better assimilation of protein products from aquatic biological resources and their enrichment with additional macro- and micronutrients, hydrobionts are combined with raw materials of plant origin.

A large number of nutrients with high biological activity is present in fruit and berry raw materials - currants, cranberries, lingonberries, raspberries, strawberries, etc.

Berries are rich in vitamins, minerals, organic acids, natural antioxidants, the consumption of which provides the body with useful nutrients. Berries contain vitamins such as C, E, PP, B1, B2, B9, A, carotene, etc. Potassium, calcium, magnesium, manganese, iron, sodium, iodine, phosphorus, copper are present in them from macro- and microelements. molybdenum, boron, cobalt, tin, etc. They include pectin substances that promote the removal of toxic substances and heavy metals from the human body, as well as phosphoric acid, essential oils, tannins. For example, currants contain a large amount of vitamin C (250 mg%), which has powerful antioxidant properties, anti-inflammatory, disinfecting effects. Therefore, black currants are recognized by scientists as the most beneficial berry for health, which better than other berries increases the body's resistance to various diseases. Cranberries, unlike other berries, contain a large amount of pectin. The ursolic and oleanolic acids contained in cranberries have beneficial effects on the venous vessels of the heart and nourish the heart muscle, as well as strengthen the strength of the walls of blood capillaries. Quercetin, a product that can help prevent breast and colon cancer, is found in the berry. Cranberries contain powerful phenolic antioxidants that increase the level of “good” cholesterol, and resveratrol found in natural cranberries is able to suppress the spread of malignant tumor cells.

Lingonberry features include, for example, its ability to increase visual acuity, and it also has an antiulcer effect, therefore it is recommended to use it for people suffering from gastritis with low acidity. Raspberry contains a large amount of copper, which is necessary for the normal functioning of the nervous system. Therefore, raspberries should be eaten by those whose work or life is associated with nervous overload. Coumarins are also present in raspberries, which normalize the level of blood coagulability, as well as anthocyanins, which strengthen capillaries. The peculiarity of strawberries is that it belongs to the group of fruits that contain a minimum of sucrose and almost equal amounts of fructose and glucose, namely: on average sucrose - 1.1%, fructose - 2.7%, glucose - 2.5% . In strawberries, a high content of folic acid (0.2-0.6 mg%), which is a powerful hematopoietic agent, it also helps to strengthen memory. Strawberries are recommended for kidney stones and gout, pancreatitis, gallstones, and intestinal infections.

Thus, the highly specific composition of physiologically functional substances makes it advisable to use this type of raw material in the production of a wide range of functional products, the demand for which currently has a tendency to increase.

The main direction of the use of fruit and berry raw materials is still the production of drinks, despite the fact that these raw materials are quite promising for obtaining a wide range of various food products of a functional orientation, including from aquatic biological resources. The widest range of valuable substances: macro- and micronutrients, dietary fiber, polyphenols, organic acids, vitamins, etc., should contribute to the production of functional products from aquatic biological resources that have not only acceptable organoleptic characteristics and nutritional value, but also a number of specified properties - strengthening , antioxidant, adaptogenic, detoxicant and others, causing a directed physiological effect of the finished product on the human body.

It is known that to improve the functional and technological properties, organoleptic characteristics and to extend the shelf life of food products, various structure-regulating additives, flavorings, preservatives, many of which are harmful to human health, are used.

The developed method for preparing a food product from fish milk with the specified qualitative and quantitative ratio of components allowed to abandon the listed food additives and contains only natural ingredients, which allowed to obtain a product with high nutritional and biological value.

To achieve the claimed technical result using raw crushed milk of salmon and herring fish species in an amount of from 35-40%. Using milk within the specified limits allows you to get a product with a delicate, juicy texture and original taste. The use of milk in an amount of less than 35% leads to the appearance of watery consistency in the finished product, the use of salmon milk more than 40% leads to a densification of the structure and is accompanied by the appearance of a pronounced fish taste and smell.

Milk cream is used to increase the biological value and improve the organoleptic characteristics of the finished product. In the amount of 20-25%.

The introduction of cream less than 20% of the products there is a slight bitterness, a pronounced fish taste, a slight friability and watery consistency. An increase in the concentration of cream over 25% is impractical, since the required organoleptic characteristics are achieved at a lower concentration.

A great influence on the structure and biological value of the finished product has an egg, which is part of it, in the amount of 15-20%. With the addition of eggs of less than 15%, the required structure of the finished product is not achieved, the addition of more than 20% leads to the appearance of rubberiness and dryness of the consistency of the finished product.

Berries are added to increase nutritional value and improve the organoleptic characteristics of the finished product in an amount of 8-12%. With the addition of berries less than 8%, a slight friability of the consistency is observed, the juiciness of the finished products decreases, an excess of the level of berries of more than 12% leads to the appearance of watery consistency, the appearance, depending on the type of berry, of bitterness or sourness in taste.

Sugar in the amount of 6-8% is necessary and sufficient for the implementation of the method. The use of sugar within the specified limits provides a pleasant harmonious sweetish taste for the finished product, therefore, increasing the concentration of sugar in the finished product is impractical.

Baking soda is added to increase the volume, increase the porosity and airiness of the structure of the finished product in an amount of 0.15-0.25%. Adding baking soda of less than 0.15% is not enough to create the required volume and porosity of the structure. With an increase in the amount of soda over 0.25%, an unwanted taste appears in the finished product.

One of the important technological operations in the production of the claimed method of obtaining a food product from fish milk is the operation of intensive mixing (whipping) of the resulting protein mass before heat treatment. The duration of whipping depends on the juiciness, density and splendor of the finished product after heat treatment. The resulting protein mass was whipped for 1, 2, 3, 4, and 5 minutes. After the whipping time, the volume of the whipped mass was measured before heat treatment and the height of the finished product after heat treatment. The height of the mass before beating was 20 mm. The research results are presented in table 1.

Table 1 Substantiation of the degree of whipping of protein mass from fish milk before heat treatment Whipping time, min The height of the protein mass before heat treatment, mm The volume of protein mass before heat treatment,% The height of the finished product, mm Organoleptic evaluation of product structure 0 0 one hundred fifty Heterogeneous, juicy, dense one one 135 60 Homogeneous, juicy dense 2 2 135 64 Homogeneous, juicy, tender 3 3 140 75 Homogeneous, juicy, tender, porous four four 145 76 Homogeneous, juicy, tender, very porous 5 5 150 76 Also

From the tabular data it can be seen that with an increase in the duration of whipping, the amount of protein mass increases, which leads to an increase in the volume of finished products after heat treatment. An increase in the volume of protein mass of at least 140% ensures a homogeneous, juicy, tender, porous consistency in the finished products, therefore, the claimed method recommends a volume of raising the protein mass after beating to 140%, which provides the necessary structure for the finished product after heat treatment.

One of the important technological operations ensuring the readiness of a food product is heat treatment. In the manufacture of a food product from fish milk according to the claimed method, it includes a baking process, which is usually carried out with hot air at a temperature of 100-250 ° C. Specific features of the baking process compared to cooking are that when baking, the outer layer is dehydrated due to evaporation of water, the occurrence of thermal moisture conduction, the temperature of the outer layer rises and pyrogenetic decomposition of the constituent parts of the raw material begins to occur in it, resulting in the formation of chemicals, partly volatile with a specific pleasant aroma and taste. The decomposition process with the formation of substances causing a sense of aroma and taste begins at 105 ° C and increases with increasing temperature. Baked products have higher yields due to the formation of a compacted layer on the surface of the product, which subsequently prevents the evaporation of moisture and the release of fat. The vaporization occurring during dry high-temperature heating inside the products creates excessive stresses that expand the product, as a result of which its tenderness, juiciness increases, appearance and smell improve. The duration of the baking process depends on the temperature of the hot air and the mass of the product. This process is accompanied by the development of a number of physico-chemical changes in the raw materials, these include thermal denaturation of soluble protein substances; a change in the condition and properties of fats; quantitative change in microflora; change in structural and mechanical properties; change in organoleptic indicators. Denaturation-coagulation changes in muscle proteins begin to appear with an increase in temperature from a level of 45 ° C and generally end in the range of 66-80 ° C. As a result of thermal denaturation, the degree of solubility and hydration of proteins changes, and thermotropic gelation occurs. Soft heat treatment modes allow you to get products more juicy, tender, with increased yields. However, such thermal conditions should provide acceptable microbiological indicators of the finished product. The pasteurizing effect of heating is one of the fundamental aspects of heat treatment. As you know, when the product is heated to 60-70 ° C, most of the microorganisms in the vegetative form die, the enzymes of the raw material lose their activity. However, some heat-resistant forms of microorganisms can only develop at a temperature of 38 ° C and achieve optimum development at 53-65 ° C. Therefore, to ensure guaranteed sanitary well-being of products, it is necessary to apply thermal conditions that ensure the radical destruction of microflora.

In the experiment, the authors used a range of 130 ° C, 150 ° C, 180 ° C, 200 ° C and 250 ° C to select the baking temperature. At a baking temperature below 150 ° C, the products are baked for a rather long time (about 40-45 min), which is not rational due to the increased energy consumption. At a baking temperature above 200 ° C, the resulting crust on the surface of the product begins to burn and becomes cracked, while cooking is not achieved inside the product, therefore this mode also cannot be attributed to rational. This mode adversely affects the organoleptic characteristics of the finished product.

At baking temperatures of 150 ° C, 180 ° C and 200 ° C, culinary readiness is achieved in all products, but since it was necessary to choose the most rational regime that ensured not only the microbiological safety of the finished product, but also high organoleptic characteristics and nutritional value, choice made in favor of the most gentle of the selected temperatures - 150 ° C.

The influence of the duration of baking on the organoleptic and microbiological parameters of the finished product was investigated. The food product from fish milk was baked at a temperature of 150 ° C for 10, 15 and 20 minutes. Organoleptic indicators were determined for finished products. The research results are presented in table 2.

table 2 Organoleptic characteristics of the finished product, depending on the baking time at 150 ° C Name of indicator Sample 1 (10 min heat treatment) Sample 2 (15 min heat treatment Sample 3 (20 min heat treatment) one 2 3 four Appearance Molded product without sag and cracks Molded product without sag and cracks Molded product without sag and cracks Smell Pleasant, harmonious, berry pie Pleasant, harmonious, berry pie Pleasant, harmonious, berry pie Taste Pleasant, berry, sweetish, harmonious Pleasant, berry, sweetish, harmonious Pleasant, berry, sweetish, harmonious Consistency Homogeneous, very tender, very soft, juicy, watery Homogeneous, very tender, very soft, juicy, slightly watery Homogeneous, very tender, very soft, juicy, similar to
consistency of curd cheese Color Pale pink interspersed with berries Pale pink interspersed with berries Pale pink interspersed with berries

As can be seen from the data obtained, when baking the product for 10-15 minutes, a watery consistency is observed, which is probably due to insufficient baking of the products. The best organoleptic characteristics were achieved with 20 minutes of baking, the finished products have a pleasant harmonious taste and smell and a very delicate, juicy, reminiscent of curd cheese texture.

The amount of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) and Escherichia coli bacteria (BHEC) were determined immediately after baking and during storage. Finished products were stored at a temperature of 2 to 6 ° C for 96 hours. The data obtained are presented in table 3.

Table 3 Microbiological indicators of finished products during storage Microbiological indicators, CFU / g Baking time, min Duration of storage, h 0 h 24 h 48 h 72 h 96 h KMAFAnM 10 less than 1 × 10 ¹ less than 1 × 10 ¹ 1 × 10 ² 2 × 10 ² 1.7 × 10 ³ fifteen less than 1 × 10 ¹ less than 1 × 10 ¹ less than 1 × 10 ¹ 1 × 10 ² 1.2 × 10 ³ twenty less than 1 × 10 ¹ less than 1 × 10 ¹ less than 1 × 10 ¹ 1 × 10 ² 1.2 × 10 ² BGKP (coliforms) Not detected

As can be seen from the table, the microbiological parameters of the food product from fish milk during storage for 96 hours do not exceed the microbiological indicators for the culinary products specified in the hygienic requirements for the quality and safety of food raw materials and food products (SanPin 2.3.2. 1078-2001) , i.e. fully comply with regulatory documentation (KMAFAnM no more than 1 × 10 ⁴ for culinary products).

However, despite good microbiological parameters, organoleptic indicators on the fourth day of storage deteriorate in finished products, especially in puddings baked at 10 and 15 minutes of baking. In addition, lower KMAFAnM values are observed for the product baked for 20 minutes.

Based on the research, the rational technological mode for the production of puddings is the baking mode at a temperature of 150 ° C, lasting 20 minutes, taking into account the storage of such a finished product for no more than 72 hours, at a storage temperature of 2 to 6 ° C.

The method is as follows.

As a raw material for its preparation, salmon and herring fish milk, milk cream, egg, baking soda, sugar, and berries (cranberries, currants, strawberries, lingonberries, raspberries) are used.

Sorted milk is washed. Milk is crushed on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen berries are previously thawed in air, on racks in the room for thawing at a temperature of 15 ° C. Fresh berries are inspected and washed.

Fresh chilled eggs in an amount of 15-20% and baking soda in an amount of 0.15-0.25% are beaten on a blender until a homogeneous yellow mass is formed. Then, the milk of fish is sequentially added to the eggs in an amount of 35-40%, cream in an amount of 20-25%, sugar in an amount of 6-8% and a berry in an amount of 8-12%. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C for 20 minutes, under such conditions, the temperature inside the product is 72 ° C. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained using the invention has a very juicy, delicate, porous texture similar to a curd cheese, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell.

To assess the nutritional value of the obtained product was determined by the chemical composition and its biological value (examples 1-7). Depending on the formulation, the product contains protein 12-15%, lipids 10.7-14%, carbohydrates 1.5-2.5% carbohydrates, water 68.9-71.1%, minerals 1.8-2.5 % To determine the biological value (BC) used the method of A.D. Ignatiev, according to which the biological value was assessed by determining the percentage of the number of viable Tetrahymena pyriformis cells (ciliates) grown on milk and on the test substrate. The value of the obtained value was used to judge the BC of the investigated substrate. The biological value of the product varies from 82.4 to 84.8%.

Table 4 shows the ratio of components to obtain the finished product with the claimed technical result, examples 1-7.

Table 4 Examples Milt Cream Egg Berry Sugar Soda Amount 1. Herring milk + cranberries 37.80 25 17 12 8 0.20 one hundred 2. Salmon milk + currant 40 22 twenty 10.75 7 0.25 one hundred 3. Milk of herring + lingonberry 35 25 twenty 12 7.85 0.15 one hundred 4. Salmon milk + strawberries 39 22.76 19 eleven 8 0.24 one hundred 5. Milk herring + raspberries 40 24.77 eighteen eleven 6 0.23 one hundred 6. Salmon milk + cranberries 40 25 fifteen 12 7.83 0.17 one hundred 7. Herring milk + currant 38.79 25 twenty 8 8 0.21 one hundred

Examples of specific performance of the method.

Example 1

Herring milk Cream Egg Cranberry Sugar Soda Amount 37.80 25 17 12 8 0.20 one hundred

Sorted herring milk is washed. Herring milk is crushed on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen cranberries are pre-thawed in air, on racks in the thawing room at a temperature of 15 ° C. Fresh cranberries are inspected and washed.

Fresh chilled eggs in an amount of 17% and baking soda in an amount of 0.20% are beaten on a blender until a uniform yellow mass is formed. Then, herring milk in an amount of 37.8%, cream in an amount of 25%, sugar in an amount of 8% and cranberries in an amount of 12% are successively added to eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C for 20 minutes to achieve a temperature inside the product of 72 ° C.

Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C inside the product.

The product obtained in example 1 has a very juicy, delicate, porous, curd-like texture, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 12.0%, lipids 13.0%, carbohydrates 1.9%, water 71.1%, minerals 2%. The biological value of the product is 82.4%.

Example 2

Salmon Milk Cream Egg Currant Sugar Soda Amount 40 22 twenty 10.75 7 0.25 one hundred

Sorted salmon milk is washed. Salmon milk is ground on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen currants are pre-thawed in air, on racks in the room for thawing at a temperature of 15 ° C. Fresh currants are inspected and washed.

Fresh chilled eggs in an amount of 20% and baking soda in an amount of 0.25% are beaten on a blender until a uniform yellow mass is formed. Then, herring milk in an amount of 40%, cream in an amount of 22%, sugar in an amount of 7% and currant in an amount of 10.75% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C for 20 minutes to achieve a temperature inside the product of 72 ° C. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 2 has a very juicy, delicate, porous, curd-like texture, very pleasant, harmonious, sweet, berry flavor, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 15.0%, lipids 12.0%, carbohydrates 1.5%, water 69%, minerals 2.5%. The biological value of the product is 84.6%.

Example 3

Herring milk Cream Egg Lingonberry Sugar Soda Amount 35 25 twenty 12 7.85 0.15 one hundred

Sorted herring milk is washed. Herring milk is crushed on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen lingonberries are pre-thawed in air, on racks in the room for thawing at a temperature of 15 ° C. Fresh lingonberries are inspected and washed.

Fresh chilled eggs in an amount of 20% and baking soda in an amount of 0.15% are beaten on a blender until a uniform yellow mass is formed. Then, herring milk in an amount of 35%, cream in an amount of 25%, sugar in an amount of 7.85% and lingonberry in an amount of 12% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C for 20 minutes to achieve a temperature inside the product of 72 ° C. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 3 has a very juicy, delicate, porous, curd-like texture, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 13.0%, lipids 14.0%, carbohydrates 1.9%, water 68.9%, minerals 2.2%. The biological value of the product is 82.7%.

Example 4

Salmon Milk Cream Egg Strawberry Sugar Soda Amount 39 22.76 19 eleven 8 0.24 one hundred

Sorted salmon milk is washed. Salmon milk is ground on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen strawberries are pre-thawed in air, on racks in the thawing room at a temperature of 15 ° C. Fresh strawberries are inspected and washed.

Fresh chilled eggs in an amount of 19% and baking soda in an amount of 0, 24% are beaten on a blender until a homogeneous yellow mass is formed. Then, salmon milk in an amount of 39%, cream in an amount of 22.76%, sugar in an amount of 8% and strawberries in an amount of 11% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C to a temperature inside the product of 72 ° C for 20 minutes. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 4 has a very juicy, delicate, porous, curd-like texture, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 15.0%, lipids 11.0%, carbohydrates 2.2%, water 69.8%, minerals 2%. The biological value of the product is 85.3%.

Example 5

Herring milk Cream Egg Raspberry Sugar Soda Amount 40 24.77 eighteen eleven 6 0.23 one hundred

Sorted herring milk is washed. Herring milk is crushed on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen raspberries are previously thawed in air, on racks in a thawing room at a temperature of 15 ° C. Fresh raspberries are inspected and washed.

Fresh chilled eggs in an amount of 18% and baking soda in an amount of 0.23% are beaten on a blender until a homogeneous yellow mass is formed. Then, herring milk in an amount of 40%, cream in an amount of 24.77%, sugar in an amount of 6% and raspberry in an amount of 11% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C to a temperature inside the product of 72 ° C for 20 minutes. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 5 has a very juicy, tender, porous, curd-like consistency, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 14.3%, lipids 10.7%, carbohydrates 1.9%, water 71%, minerals 2.1%. The biological value of the product is 83.6%.

Example 6

Salmon Milk Cream Egg Cranberry Sugar Soda Amount 40 25 fifteen 12 7.83 0.17 one hundred

Sorted salmon milk is washed. Salmon milk is ground on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen cranberries are pre-thawed in air, on racks in the thawing room at a temperature of 15 ° C. Fresh cranberries are inspected and washed.

Fresh chilled eggs in an amount of 15% and baking soda in an amount of 0, 17% are beaten on a blender until a homogeneous yellow mass is formed. Then, salmon milk in an amount of 40%, cream in an amount of 25%, sugar in an amount of 7.83% and cranberries in an amount of 12% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C to a temperature in the center of the product of 72 ° C for 20 minutes. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 6 has a very juicy, tender, porous, curd-like texture, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 14.5%, lipids 12.4%, carbohydrates 2.2%, water 69.1%, minerals 1.8%. The biological value of the product is 84.8%.

Example 7

Herring milk Cream Egg Currant Sugar Soda Amount 38.79 25 twenty 8 8 0.21 one hundred

Sorted herring milk is washed. Herring milk is crushed on a spinning top, mainly to a particle size of 2-3 mm. Fresh chilled eggs free from the shell. Frozen currants are pre-thawed in air, on racks in the room for thawing at a temperature of 15 ° C. Fresh currants are inspected and washed.

Fresh chilled eggs in an amount of 20% and baking soda in an amount of 0.21% are beaten on a blender until a uniform yellow mass is formed. Then, salmon milk in the amount of 38.79%, cream in the amount of 25%, sugar in the amount of 8% and currant in the amount of 8% are successively added to the eggs. The resulting mixture is whipped until its volume increases by at least 140%. The baking dish is greased with butter. Prepared forms are filled with a mixture and sent to heat treatment. Heat treatment is carried out in ovens at a temperature of 150 ° C to a temperature inside the product of 72 ° C for 20 minutes. Finished products are cooled at a temperature of 20 ° C until reaching 35-40 ° C in the center of the product.

The product obtained in example 7 has a very juicy, delicate, porous, curd-like consistency, very pleasant, harmonious, sweet, berry taste, as well as a pleasant, curd, with a touch of baking smell. The finished product contains protein 13.5%, lipids 11.4%, carbohydrates 2.5%, water 70.5%, minerals 2.1%. The biological value of the product is 83.9%.

In the study of food safety from fish milk prepared using the invention, data were obtained on microbiological indicators, the content of toxic elements, pesticides, polychlorinated biphenyls and radionuclides.

The results of microbiological studies, shown in table 5, show that KMAFAnM in pastes is less than 1 × 10 ¹ , which does not exceed the standard set for the product (1 × 10 ⁴ ). The study showed that bacteria of the Escherichia coli group, pathogenic microorganisms, including salmonella, mold and yeast, are absent in the finished product.

The safety of pastes was confirmed by environmental impact studies (table 6). In the product, the studied parameters, namely toxic elements, pesticides, polychlorinated biphenyls and radionuclides do not exceed the established standards.

Table 5 Microbiological indicators of a fish milk food product microbiological indicators The value of indicators for ND Actual value of indicators taking into account the error ND regulating the test procedure KMAFANM, KOE / g, no more 1 × 10 ⁴ less than 1 × 10 ¹ GOST 10444.15-94 BGKP (coliforms) in 1.0 g Not allowed Not found GOST R 52816-2007 S. aureus 1.0 g Not allowed Not found GOST R 52815-2007 Pathogenic, including salmonella in 25 g Not allowed Not found GOST R 52814-2007 Mold and yeast, CFU / g, not more than one hundred Not found GOST 10444.12-88

Table 6 Ecological examination of a fish milk food product The name of indicators The value of indicators for ND Actual value of indicators taking into account the error ND regulating the test procedure Toxic elements, mg / kg, not more than: Lead 1,0 Below the limit of ob-i GOST 30178-96 Arsenic 1,0 Below the limit of ob-i GOST 26930-86 Cadmium 1,0 Below the limit of ob-i GOST 30178-96 Mercury 0.2 0.0010 ± 0.0002 GOST 26927-86 Pesticides, mg / kg, not more than: Hexachlorocyclohexane (α, β, γ-isomers) 0.2 Below detection limit VMU 2482-81 DDT and its metabolites 2.0 Below detection limit - Polychlorinated biphenyls, mg / kg, not more than 2.0 Below detection limit MUK 4.1.1023-01 Radionuclides, Bq / kg, not more than: GOST R 54016- Cesium-137 130 4.2 ± 2.1 2010 Strontium-90 one hundred 2.2 ± 1.1 GOST R 54017-2010

Thus, the proposed method of preparing a food product from fish milk allows to obtain a high-quality product with high nutritional and biological value and hygienic safety. The presence in its composition of fruit and berry raw materials enriches the product with macro- and microelements, polyphenols, organic acids, vitamins, which gives the product the corresponding functional properties: restorative, antioxidant, adaptogenic, etc. The production range of food products from fish milk has been expanded.

Claims (3)

1. A method of obtaining a food product based on fish milk, including grinding milk, adding the remaining components, mixing and heat treatment, characterized in that the crushed milk simultaneously with mixing make the remaining components in the ratio, wt.%:
fish milk 35-40,
cream 20-25,
egg 15-20,
berry 8-12,
sugar 6-8,
baking soda 0.15-0.25,
the resulting mixture is whipped until an increase in volume of at least 140%, is packed in baking dishes and baked in ovens at 150 ° C for 20 minutes, with a temperature inside the product reaching 72 ° C. 2. The method according to claim 1, characterized in that use the milk of salmon and herring fish species. 3. The method according to claim 1, characterized in that the berries use cranberries, strawberries, currants, lingonberries, raspberries.