RU2552027C1 - Structured fish sausage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages fish fillet milling, mixture preparation with addition of taste-and-aroma and food additives, components stirring, moulding and thermal treatment. For the mixture preparation, one uses fillet of low fat and high fat fishes that is salted and maintained at 0°C - 10°C during 6-12 h until the average salt content is no more than 3%. One introduces into the mixture sea scallop muscle shredded into pieces and preliminarily mixed with high fat fish mince as well as milled pork speck. All the components are used at the weight specified ratio.

EFFECT: invention provides for raw stock for fish sausage production.

3 tbl, 6 ex

Description

The invention relates to the food industry and can be used in the manufacture of structured molded products from fish raw materials for the subsequent preparation of them raw smoked and dry-cured fish sausages.

Known methods for the production of delicious smoked sausages, boiled and cooked smoked fish. To increase the biological value of the finished product and improve physicochemical, biomedical and organoleptic characteristics, finely ground leaves of kelp seaweed, bifidogenic concentrate from milk protein-carbohydrate raw material Lactobel-ED and fermented rice (as a dye) are additionally added to the minced fish (RF patent 2443114 C1, A22C 11/00, A23L 1/325, publ. 2012; RF patent 2444197 C1, A22C 11/00, A23L 1/325, publ. 2012; RF patent 24446716 C1, A23L 1/325, A23L 1/317, publ. 2012).

However, the introduction of kelp into minced fish contributes to the appearance of an undesirable aftertaste and a greenish tint in the finished product, and the addition of bifidogenic concentrate and fermented rice (as a dye) can cause a negative reaction of the human body.

Known dry-cured sausage from fish raw materials, which is obtained by mixing minced fish (60.0-30.0%), homogenized fish milk (60.0-30.0%), ground bacon (5.0%), salt (1 , 5%), sugar (1.0%), flavorings (2.5%) (RF Patent 2496353 C1, A23L 1/325, publ. 2013).

The disadvantage of this product is that at the maximum possible (more than 50%) introduction of fish milk into the composition of the forcemeat mixture, the molded product acquires a loose “wrinkled” structure due to the formation of a paste-like, spreading consistency during homogenization of fish milk, which leads to a deterioration in the organoleptic characteristics of the finished product .

A known method of preparing molded products based on minced fish, according to which the fermented minced meat is additionally added in the amount of 35.0-45.0% by weight of the minced mixture obtained by adding 3 enzyme preparation from the insides of the crab to the minced meat, 0-5.0% and lactic acid bacteria in an amount of 0.1-0.3% (RF Patent 2212175 C2, A23L 1/325, publ. 2003).

The disadvantage of the product obtained in this way is its low consumer properties, due to the joint use of the enzyme preparation from the insides of the crab and lactic acid bacteria, which give a specific flavor to the finished molded product.

Closest to the claimed technical solution is a method of preparing fish molded products with a ham structure. To prepare the forcemeat mixture, the fish fillets are crushed into pieces weighing 5-15 g, salted with dry table salt in an amount of 2%, kept at a temperature of minus 1 ° C - minus 2 ° C for 14-18 hours, after which they are mixed with raw minced meat fish, with the ratio of lumpy raw materials and minced meat 7: 3-8: 2, then flavor additives are introduced, all components are mixed. The resulting mass is molded into shells, pasteurized at a temperature of 80-82 ° C for 50-60 minutes (RF Patent 2375937 C1, A23L 1/325, publ. 2009).

The selected minus temperature of the saline initially increases the process time to 18 hours and inhibits the depth of penetration of the saline solution. The selected quantitative ratio of salt equal to 2% per unit volume of raw materials, especially for fatty, such as halibut (according to the patent), can contribute to its partial salting. At the selected temperature, the salting process will end on the surface of the fish, as there will be no internal movement due to the fat component of the raw material characteristics. This will lead to the development of a finished molded product of different salinity per unit area.

The objective of the claimed invention is to obtain structured fish sausages with high consumer properties and high nutritional value, expanding the range of fish sausages.

The problem is solved in that in a method for the production of structured fish sausages, which involves chopping fish fillet into pieces and minced meat, preparing a mixture of them with the addition of flavoring and food additives, mixing the components, molding and heat treatment, according to the invention, non-fat and fatty fish species, which are salted and kept at a temperature from 0 ° C to 10 ° C for 6-12 hours to an average salt content of at least 3%, shredded per piece hibernation crude scallop muscle, which is premixed with the oily fish meat and minced pork fat, wherein the components are taken in the following ratio, wt. %:

Low-fat fish (slices) 20.0-30.0 Low-fat fish (minced meat) 20.0-30.0 Fatty fish (minced meat) 10.0-15.0 Scallop muscle 20,0-40,0 Pork fat 5.0-10.0 Flavoring and food additives 0.1-5.0

For non-fatty fish (fat content not more than 2%) take, for example, pollock or cod, and fish of medium fat or oily (fat content not less than 5%) take, for example, Far Eastern herring or salmon.

Fish cut into fillets is salted and kept at a temperature from 0 ° C to 10 ° C for 6-12 hours to an average salt content of at least 3%. Keeping salted raw materials at sub-zero temperatures promotes freezing and, as a consequence, partial salting out of fish, an increase in temperature can lead to an increase in the total microbiological contamination, which will reduce the shelf life of finished sausages

The muscle of the scallop is introduced into the composition of the minced mixture in raw form. To increase the speed of the ripening process and better salting out the scallop, it is pre-mixed with minced salted oily fish. Ambassador and subsequent joint with fish raw materials, ripening of scallop occurs due to the salt located in the muscle tissue of salted fish, as well as due to its proteolytic enzymes (or hydrolases), which break down the peptide bonds between amino acids in proteins and peptides, and lipolytic enzymes (or lipases) that break down fats. The introduction of raw scallop muscle into the stuffing mixture increases the nutritional value of the finished product.

To obtain adequate salinity of finished structured sausages equal to 3-6%, the salt content in salted fish raw materials must be at least 3% before being added to the minced meat mixture.

To increase the nutritional value and improve the organoleptic quality indicators of the finished product, pork pork fat is added to the forcemeat mixture in the form of slices of 0.5-1.0 × 10 ^-2 m in size to give a "relief" structure and pattern typical of raw smoked and dried sausages.

To obtain the fibrous structure of the finished sausage products, part of the fish nonfat raw materials and scallop muscles are added to the composition of the minced meat in a crushed form with geometrical dimensions equal to 1.0-2.0 × 10 ^-2 m.

As flavor additives, for example, a spicy mixture of spices consisting of black pepper, whole coriander and nutmeg in equal proportions is used.

As a food additive, for example, a complex food additive "Kuravis UN" is used, which is added during the salting of low-fat raw materials, according to the technological instructions for use.

The maturation of the obtained minced mixture is carried out to an average value of the buffering index (raw material ripening index) of at least 70 °.

The technical result of the invention is to obtain high-quality raw-cured / uncooked smoked sausage with high nutritional value due to the combination of pre-salted fish raw materials and raw non-fish raw materials. Moreover, the quantitative ratio of the selected components allows to obtain a finished product of high quality.

A method of producing structured fish sausages is as follows.

As fish nonfat raw materials, pollock was used, herring for fatty fish raw materials.

The fish is thawed, cut into fillets, washed, salted and kept at a temperature from 0 ° C to 10 ° C for 6-12 hours to an average salt content of at least 3%.

A portion of the salted pollock fillet is crushed into pieces with geometric dimensions equal to 1.0-2.0 × 10 ^-2 m. The other part is crushed into minced meat.

Fillet of salted herring is ground in minced meat on a chopper until a homogenized state.

The muscle of the scallop is thawed, washed and chopped into pieces, mainly with a size of 1.0-2.0 × 10 ^-2 m

Pork bacon is thawed to a temperature in the center of the piece from 0 ° C to 5 ° C (preventing leakage), grinded in a meat grinder or chopped into geometric sizes of pieces equal to 0.5-1.0 × 10 ^-2 m.

First, mix minced salted herring and shredded raw muscle of scallop for the quickest possible salting out and the maturation of the latter. Then add the rest of the prepared salted fish raw materials (slices and minced pollock), chopped pork fat, food and flavor additives. Mixing of all components is carried out in a meat mixer until a homogeneous mass is obtained. From the resulting mass, the loaf is formed into a shell.

The loaves obtained are sent to a maturation chamber at a temperature from 0 ° C to 10 ° C and a relative humidity of not more than 75% for 12-36 hours to an average value of the buffering index (raw material ripening index) of at least 70 °. After the ripening process, it is possible to cook uncooked or uncooked sausage from the obtained loaves, directing them for drying or smoking, followed by drying, respectively.

Smoking is carried out in a convective way at an air temperature of 19-25 ° C until smooth and reaching an average water content of not more than 55%. After smoking, the resulting sausages are sent for drying.

They are dried in a convective way at an air temperature of 19 ° C to 25 ° C and a relative humidity of 75-85%. The process is alternated with rest every 24-48 hours for 6-12 hours at an air temperature of 0 ° C to 10 ° C, at which redistribution of water inside the product occurs. Drying is carried out to an average value of the mass fraction of water of not more than 40% for the preparation of dry-cured sausage, not more than 45% for uncooked smoked.

Drying and smoking times depend on the geometric parameters of the loaves. During drying, the product ripens (ripens) to a state of readiness and an average value of the buffering index of at least 100 °.

Examples of formulations of minced meat for the production of structured fish sausages are presented in table 1.

Table 1 Minced meat recipe name of raw materials Recipe Number Unsalted raw materials, kg per 100 kg Raw salt, kg per 100 kg one 2 3 Pollock (pieces) twenty 25 thirty Pollock (minced meat) twenty 25 thirty Herring (minced meat) 10 fifteen 10 Scallop muscle (pieces) 40 thirty twenty Chopped salted pork fat 10 5 10 Food flavoring additives and spices, kg per 100 kg of minced meat Sugar 1,5 1,2 -

Phosphate "Kuravis UN" 0.1 0.2 - Vodka / Cognac 2.0 3,5 - Spicy mixture (black pepper, whole curry, nutmeg) 0.1 0.05 0.1 Hot red pepper or paprika - 0.05 -

Examples of specific performance of the method

Cooking structured dry-cured fish sausage.

Example 1

Freshly frozen pollock and herring are thawed, cut into fillets, washed, salted at a temperature of 0 ° C to 5 ° C and kept for 10 hours to an average salt content of at least 3%. A portion of the salted pollock fillet is crushed into pieces with geometric dimensions equal to 1.0-2.0 × 10 ^-2 m. Another portion of the salted pollock fillet is crushed into minced meat. Salted herring fillet is ground into minced meat until it is homogenized on a cutter. The scallop muscle is thawed, washed and chopped to a geometric size of pieces equal to 1.0-2.0 × 10 ^-2 m. Pork bacon is thawed to a temperature in the center of the piece from 0 ° C to 5 ° C, grinded in a meat grinder to geometric dimensions pieces equal to 0.5-1.0 × 10 ^-2 m.

First, mix the minced salted herring and shredded raw muscle of the scallop. Then add the rest of the prepared salted fish raw materials (slices and minced pollock), chopped pork fat, food and flavor additives according to recipe No. 1.

Mixing of all components of the minced mixture is carried out in a meat mixer until a homogeneous mass is obtained. The resulting mass is molded in the form of a loaf in a shell and sent to a chamber for ripening at a temperature of 0 ° C to 10 ° C and a relative humidity of not more than 75% for 12-36 hours to an average value of the buffering index (raw material ripening index) of at least 70 ° . After the ripening process, the loaves obtained are sent for drying at an air temperature of 19-25 ° C until they are homogeneous and the average water content is not more than 55%. The process is alternated with rest every 24-48 hours for 6-12 hours at an air temperature of 0 ° C to 10 ° C. Drying is carried out to an average value of the mass fraction of water of not more than 40%.

Example 2

Perform analogously to example 1, but in the preparation of the minced mixture using recipe No. 2.

Example 3

Perform analogously to example 1, but in the preparation of the minced mixture using recipe No. 3.

Cooking structured smoked sausages.

Example 4

Carry out analogously to example 1, but before drying, the obtained loaves are sent for smoking at an air temperature of 19-25 ° C to achieve an average water content of not more than 55%, and drying is carried out to an average mass fraction of water of not more than 45%.

Example 5

Perform analogously to example 4, but in the preparation of the minced mixture using recipe No. 2.

Example 6

Perform analogously to example 4, but in the preparation of the minced mixture using recipe No. 3.

The organoleptic characteristics of the obtained fish sausages are presented in table 2 and table 3.

table 2 Organoleptic quality assessment of structured dried sausage No. of Example Organoleptic quality assessment Water content,% Nutrition value, g: protein / fat Energy value, kcal one The surface is clean, embossed due to pieces of bacon, evenly distributed in units of volume. On the section, dark (fibrous) sections of herring are clearly visible, evenly mixed throughout the mass with pieces of bacon and scallop, giving a marble pattern to the finished product. The consistency is dense, fibrous, the integrity of the structure with an incision is not violated. The color is saturated tan in various shades and transitions. The taste is sweetish slightly islandy with the aroma of spices. 36.5 32.1 / 23 335 2 The surface is flat, slightly embossed due to pieces of bacon, infrequently, but evenly distributed in units of volume. Dark (fibrous) sections of herring and scallop, evenly mixed in a unit volume with the rest of the mass, are clearly visible in the section. The consistency is dense, the integrity of the structure with an incision is not violated. The color is brownish yellow. The taste is islandy, spicy with a delicate aroma of spices. 38,0 29.5 / 18.6 285 3 The surface is dry, embossed due to pieces of bacon, evenly distributed in volume units. On the section, dark (fibrous) sections of herring and yellowish pieces of scallop, evenly mixed throughout the mass, giving the marble pattern to the finished product are visible. The consistency is dense, the integrity of the structure with an incision is not violated. The color is yellowish with a slight brownish tint. The taste is brackish with a light aroma of spices. 38,2 28.5 / 22 312

Table 3 Organoleptic quality assessment of structured smoked sausage No. of Example Organoleptic quality assessment Water content,% Content in
100 g of product, g: protein / fat Energy value, kcal four The surface is clean, embossed due to pieces of bacon, evenly distributed in units of volume. On the section, dark (fibrous) sections of herring are clearly visible, uniformly mixed in the whole mass with pieces of bacon, giving a marble pattern to the finished product. The consistency is dense, fibrous, the integrity of the structure with an incision is not violated. The color is golden brown-yellow. The taste is salty-sweet, islandy with a pleasant smell and aroma of smoking and spices. 40.7 25.2 / 19.1 273 5 The surface is flat, slightly embossed due to pieces of bacon, not often, but evenly distributed in units of volume. Dark (fibrous) sections of herring and scallop, evenly mixed in a unit volume with the rest of the mass, are clearly visible in the section. The consistency is dense, the integrity of the structure with an incision is not violated. The color is saturated, golden, brown-yellow. The taste is islandy, spicy with a pleasant smell and aroma of smoking. 41.0 22.7 / 17.3 246 6 The surface is dry, embossed due to pieces of bacon, evenly distributed in volume units. On the section, dark (fibrous) sections of herring and yellowish pieces of scallop, evenly mixed throughout the mass, giving the marble pattern to the finished product are visible. The consistency is dense, in some places soft, but the integrity of the structure is not violated during an incision. The color is brown-yellow in various shades and transitions. The taste is brackish with a pleasant smell and aroma of smoking and a light aroma of spices. 44,2 24.7 / 20.9 287

Claims (1)

A method for the production of structured fish sausages, comprising crushing fish fillet into pieces and minced meat, preparing a mixture of them with the addition of flavoring and food additives, mixing the components, molding and heat treatment, characterized in that the fillet is used for the preparation of lean and fatty fish species, which salted and kept at a temperature from 0 ° C to 10 ° C for 6-12 hours to an average salt content of at least 3%, in the mixture additionally add raw muscle of scallop shredded into pieces, which rye is pre-mixed with minced oily fish, and chopped pork fat, while the components are taken in the following proportions, wt. %:
Low-fat fish (slices) 20.0-30.0 Low-fat fish (minced meat) 20.0-30.0 Fatty fish (minced meat) 10.0-15.0 Scallop muscle 20,0-40,0 Pork fat 5.0-10.0 Flavoring and food additives 0.1-5.0