RU2559947C1 - Food fish-and-bone flour manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: for food fish-and-bone flour manufacture fish wastes in the form of bones with fillet residue are milled till homogeneous mass obtainment. Drying is performed at a temperature no higher than 60°C till the product moisture content is equal to 5-10%. Milling is performed in a mill with a sieve insert with cells sized 0.3-0.5 mm with milling bodies rotation frequency equal to 800-1200 rpm.

EFFECT: product nutritional and taste properties preservation due to treatment at low temperature.

Description

The invention relates to the fishing industry, in particular, to methods for producing food fishmeal flour based on waste from fish processing industries.

Known methods for producing fodder fish meal (see SU No. 1683642, A23K 1/10, publ. 10/15/1991; “Collection of technological instructions for processing fish”, t.2, M .: VNIRO, 1980, p. 271- 279), including grinding of raw materials, heat treatment, fat removal and drying, which are characterized by the energy consumption of production and are accompanied by large losses of nutrients, and therefore do not provide a high yield of fish meal.

A known method of producing fodder fish meal (see SU No. 2173532, IPC A23L 1/326, A23K 1/10, publ. 09/20/2001), including grinding fish waste at room temperature with subsequent heat treatment of the resulting mass at a temperature of 45- 75 ° C, separation of the dense mass from the liquid phase and drying with the addition of a disintegrant of biological origin. At the same time, long-term heat treatment of the product will negatively affect the quality of the protein in the finished product and generally will not contribute to the improvement of taste. In addition, prolonged cooking and drying of raw materials can lead to increased energy costs. The method is based on the use of small-sized fish (sprat, herring) and does not involve the use of large varieties of fish.

The problem to which the claimed invention is directed is expressed in obtaining a food product from waste from processing whitefish family while maintaining its nutritional and taste properties.

The technical effect obtained by solving the problem is expressed in expanding the range of fish food products, mainly based on whitefish family fish, and utilizing fish processing waste.

To solve this problem, the method of obtaining food fish-bone meal is characterized in that fish waste in the form of bones with fillet residues, crushed to obtain a homogeneous mass (minced meat), is dried (for example, infrared) at a temperature not exceeding 60 ° C until the product reaches humidity 5 -10% and re-grinding the dried product in a mill with a sieve liner mesh size of 0.3-0.5 mm at a rotation frequency of 800-1200 rpm

Due to the rich content of macro- and microelements and polyunsaturated fatty acids of the Omega-3 and Omega-6 groups useful for the body, food based on northern fish has long been considered one of the main components of the diet of the population living in the climatic conditions of the North. In addition, edible fish and bone meal from whitefish family fish, unlike sea fish meal, has pleasant taste and the absence of an unpleasant pungent fish smell.

According to the stated decision, the initial raw material for obtaining fishmeal meal is bones and fillet residues on bones (for example, humerus and costal bones with fillet residues, fins together with the bone base), previously purified from blood and mucus, while the processed fish should not be thawed more than once.

The essence of the claimed invention lies in the fact that fish meal bone meal is obtained on the basis of fish processing waste in the form of bones with the remains of the loin portion by mechanical grinding (grinding) of the dried product.

A comparative analysis of the characteristics of the claimed solution with the signs of analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The sign “crushed to obtain a homogeneous mass (minced meat)” allows you to bring the mass on the basis of bones and bones with fillet residues into a uniform state, convenient for subsequent drying.

At temperatures not exceeding 60 ° C, gentle drying is ensured, at which the maximum amount of nutrients such as vitamins, fatty acids and amino acids is maintained. The product is provided with a certain nutritional value and increased digestibility of calcium.

A mass with a moisture content of 5-10% after drying will be maximally prepared for re-grinding.

Processing "in a mill with a sieve liner mesh size of 0.3-0.5 mm at a rotation frequency of 800-1200 rpm" allows you to get flour with a particle size of 0.3-0.5 mm, which is optimal for human consumption, Smaller flour particles may stick together due to the separation of fat from the bone.

The invention can be implemented as follows.

The bones and the remains of whitefish fillet of river fish (e.g. omul, chira), while the use of parts of the head and entrails is not allowed, is passed through a chopping device (e.g., through a meat grinder) and a minced meat is obtained in the form of a homogeneous mass. The temperature of the resulting mass at the outlet must not exceed 10 ° C. Next, the minced fish is dried in an infrared control cabinet at a temperature not exceeding 60 ° C until a product moisture content of 5-10% is reached. The duration of the drying of minced meat depends on its initial moisture content and can be up to 6-8 hours. The dried mass is crushed in a mill equipped with a sieve liner with mesh sizes of 0.3-0.5 mm, with a rotation frequency of grinding media - 800-1200 rpm. The obtained fish bone meal can be packaged and packaged on standard equipment for bulk products.

The mass yield of fish meal bone meal is on average 30-35%, and due to the mild heat treatment at low temperature the resulting product is characterized by rich nutritional and taste qualities. In particular, the nutritional value of the product is confirmed by the fat content in the amount of 19-20%, protein - 60-65%. In addition, the resulting product is characterized by a high (high) content of Ca, fat-soluble vitamins A, D and unsaturated fatty acids.

Fish and bone meal from whitefish can be used to prevent osteoporosis and is a raw material for the manufacture of other products from it, in particular fast-made fish soup.

Claims (1)

A method of obtaining food fish and bone meal from whitefish family fish, characterized in that the fish waste in the form of bones with fillet residues, crushed to a homogeneous mass, is dried at a temperature not exceeding 60 ° C, when the moisture content of the mass reaches 5-10%, it is crushed again in a mill with a sieve liner with mesh sizes of 0.3-0.5 mm at a rotation frequency of grinding media 800-1200 rpm