RU2566675C1 - Method for production of combined fish mince - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages usage of fish raw materials and a nucleoprotein complex produced from fish milts with subsequent chopping. The nucleoprotein complex is used in an amount of 20-50 wt %. Spices and other recipe components are used in an amount of 1 wt %. The nucleoprotein complex is produced by way of treatment of salmon fishes milts, milled with water, with saturated sodium chloride solution with subsequent washing with ethyl alcohol and air-drying till the moisture content is equal to 17-20%.

EFFECT: combined fish raw material mince production.

2 cl, 2 ex, 1 tbl

Description

The present invention relates to the food industry and can be used to obtain minced fish.

There is a method of producing edible minced fish by cutting fish into fillets, chopping it, washing minced meat, according to which, minced meat is washed with water with the addition of a mixture of succinic and citric acids in a concentration of 0.1-0.3% by weight of minced meat with a ratio of minced meat: solution - 1: 2, the minced meat is washed for 10-15 minutes, after the minced meat is separated, the Lactusan prebiotic is added to it at a concentration of 3-5% by weight of the minced meat (RF Patent No. 2473223).

The disadvantages of the method are: complex production technology, which leads to higher prices for the product; the use of a mixture of acids leads to protein denaturation, which reduces the quality of the finished product, the prebiotic gives the sweet taste of minced meat, which is not always necessary when preparing a fish product.

A known method for the production of edible minced fish by cutting fish into fillets, chopping and mixing with an additive in the form of fish scales, which is subjected to infrared heating for 3.0-3.3 hours at 55 56 ° C to a residual moisture content of 5 7% and crushed to a particle size of 0.2 0.3 mm, and the mixing of crushed fish scales with minced meat is carried out in a ratio of 10: 90-25: 75 (RF Patent No. 2101984).

The disadvantages of the method are: a complex production technology using infrared rays, leading to a rise in the cost of the final product, low rheological properties of minced meat, as well as a possible excess of the permissible level of consumption of minerals, since, consuming only 100 g of the finished product, provides a daily need for minerals .

A known method of producing minced fish with the addition of enzyme preparations. Fish is cut, fish meat is separated from the skin and bones, crushed, sugar is added, a proteolytic enzyme preparation and lactic acid bacteria are added, mixed, the resulting minced mixture is subjected to fermentation, after which it is packed and frozen. As a proteolytic enzyme preparation, a complex enzyme preparation is used from the innards of the crab, which is taken in an amount of 3-5%. As the lactic acid bacteria, a starter culture containing mesophilic streptococci is used. In this case, the leaven is added in an amount of 0.1-0.3%. Fermentation is carried out at 30-35 ° C (RF Patent No. 2218037).

The disadvantages of the method are: a rather complicated production technology using proteolytic preparations from the insides of the crab, with a content of proteolytic preparations of more than 5%, bitterness is manifested, which affects the organoleptic properties of minced meat.

Closest to the claimed invention is a method for preparing a combined minced fish, comprising preparing a minced binary composition based on fish raw materials and a protein component, adding spices and other recipe components, followed by cutting, according to which minced binary composition is prepared by introducing 30% of minced fish into minced meat the mass of soy protein product, followed by the introduction of spices and other recipe components in the amount of 1% by weight of the minced composition and chopping in those ix 360-420 with (RF patent №2278554).

The disadvantage of this method is: insufficiently high biological value of the finished product.

The objective of the present invention is to increase the biological value of minced fish while improving rheological and organoleptic properties.

The problem is solved in that in a method for preparing a combined minced fish, comprising preparing a minced binary composition based on fish raw materials and a protein component, adding spices and other recipe components in an amount of 1% by weight of the minced composition, followed by chopping, according to the invention, the minced binary composition prepared by introducing 20-50% of the mass of the nucleoprotein complex obtained from fish milk into minced fish.

In this case, the nucleoprotein complex is obtained by salting out salmon fish milk, crushed with water in a ratio of 1: 5, with saturated 21.2% sodium chloride solution, followed by washing with 60-96% ethyl alcohol and drying in air to a moisture content of 17-20% .

The technical result of the invention is to increase the biological value of minced fish and improve its consistency through the use of a dry nucleoprotein complex isolated from salmon milk as a protein component.

When a protein component is added to minced fish, it acts as a thickener (increases water-holding ability, gives a thick consistency). Table 1 shows the dependence of the rheological properties of the finished product on the content of the protein component. Adding a protein component of less than 20% by weight of the fish does not significantly affect the rheological properties of the meat, it remains watery, making more than 50% is impractical.

Table 1 The formation of the structure of minced meat depending on the content of the protein component No. p / p The content of the protein component in the finished product,% Rheological properties one twenty practically does not appear, minced flooded, poorly moldable 2 thirty the structure is soft, sticky, uniform 3 40 uniform, sticky structure four fifty dryness appears, stickiness worsens, minced meat becomes harsh

The protein component increases the biological value of minced fish due to the content of nucleic acids in it up to 65%. A number of researchers have discovered a wide range of biological effects of low molecular weight DNA (nDNA) obtained from salmon milk, including effects on the immune system and hematopoiesis. The possibilities of using this biologically active substance to create not only dietary supplements, but also dosage forms have also been investigated and proved. It is known that nDNA can be used as immunocorrector in conditions accompanied by the development of secondary immunological deficiency. It was found that nDNA exhibits the properties of a cytokine inducer. The prospects of using nDNA from salmon milk in the complex for the treatment of radiation sickness and cancer is shown.

Nucleic acids, according to the results of many studies, reduce anxiety, reduce asthenic symptoms, level of neurotization, optimize cell metabolism, normalize immunity, restore the functional activity of cell populations and the body as a whole (http://medical-diss.com/medicina/immunomoduliruvuschava- aktivnost-nizkomolekulyarnoy-dezoksiribonukleinovoy-kisloty-dnk-iz-molok-lososevyh-ryb).

However, this knowledge has not yet found wide application in the food industry for the preparation of food products or their semi-finished products, such as minced meat.

The method is as follows.

The carcasses of fish prepared for minced meat are passed through cutting machines, where the meat is separated from bones, skin and simultaneously crushed to a particle size of 2-3 mm. An increase in the degree of grinding of minced fish to 1-2 mm reduces its water-holding ability due to an increase in the degree of damage to the initial structure of muscle tissue. Reducing the degree of grinding to 4 mm affects the organoleptic properties of the prepared minced meat, in particular the consistency.

A nucleoprotein complex (NPK) obtained from salmon milk is used as a protein component. The method used for its isolation from fish milk is some modification of the method for producing a nucleic complex from fish milk with a content of deoxyribonucleic acid (DNA) of more than 65% (RF Patent No. 21228586), simplified, but sufficient to achieve a technical result. To obtain NPK, salmon milk is homogenized with water in a ratio of 1: 5, since such a ratio of water to milk is optimal; then homogenized milk is filtered from heterogeneous pieces. A saturated stream of 21.2% sodium chloride solution is introduced into homogenized milk with a thin stream and its filaments are collected at the same time. The obtained NPK is washed in 60-96% ethanol and then dried in air.

The protein component is added to the minced fish in an amount of 20-50% of its weight, salt and spices are added in accordance with the recipe, cutted.

Example 1 (the content of the CDD is 30.5% optimal)

Frozen or chilled sea or ocean fish of any families of classes I and II are defrosted in water with a temperature of no higher than 15 ° C with a ratio of fish and water of at least 1: 2 until the meat reaches a temperature of no higher than -1 ° C, then the fish are washed in running water, remove excess water. The carcasses of fish prepared for minced meat are cut, ground into minced meat with a particle size of 2-3 mm NPK from salmon milk is used as a protein component.

To prepare 100 kg of combined minced fish, the prepared composition is loaded into a meat mixer, salt and spices are added there according to the recipe (wt.%): Minced fish - 68; protein filler - 30.5; edible salt - 1; spices (black pepper, allspice or ground white) - 0.5.

The ingredients are mixed by chopping for 360-420 seconds to obtain a homogeneous mass with a particle size of 1-2 mm Organoleptic characteristics of the finished product: a pleasant harmonious smell and color characteristic of minced fish, the consistency is uniform, viscous, well formed.

Nutritional value of the product: protein - 19.2%; fat - 3%; carbohydrates - 2.3%; DNA - 5.4%.

Indicators of nutritional and biological value were determined by well-known methods. Organoleptic characteristics of the finished product: a pleasant harmonious smell and color characteristic of minced fish, the consistency is uniform, viscous, well formed.

The resulting minced meat is sent for further processing depending on the purpose or packaged in a polymer container, packaged and frozen.

Culinary products (meatballs, meatballs, meatballs, meatballs, etc.) can be prepared from minced meat or sold in ice cream for further processing.

Example 2 (the content of the CDD is 20.0% - the lowest value)

It is carried out analogously to example 1, only for the preparation of 100 kg of combined minced fish take 78.5 kg of minced fish, 20.0 kg of protein filler, 1 kg of salt and 0.5 spices. Subsequent operations to obtain the final product are performed, as in example 1.

Organoleptic characteristics of the finished product: a harmonious smell characteristic of minced fish, the consistency is uniform, flooded, viscous.

Nutritional value of the product: protein - 17%; fat - 3%; carbohydrates - 2.2%; DNA - 4.8%.

Example 3 (the content of the CDD 55.5% - prohibitive upper value)

It is carried out analogously to example 1, only for the preparation of 100 kg of combined minced fish take 43 kg of minced fish, 55.5 kg of protein filler, 1 kg of salt and 0.5 spices. Subsequent operations to obtain the final product are performed, as in example 1

Organoleptic characteristics of the finished product: harmonious smell of minced fish, the texture is dry, crumbly, poorly formed.

Nutritional value of the product: protein - 22.1%; fat - 2.8%; carbohydrates - 2%; DNA - 6.2%.

Claims (2)

1. A method of preparing a combined minced fish, including the preparation of a minced binary composition based on fish raw materials and a protein component, the introduction of spices and other recipe components in an amount of 1% by weight of the minced composition followed by chopping, characterized in that the minced binary composition is prepared by entering into minced fish 20-50% of its mass of the nucleoprotein complex obtained from fish milk. 2. The method according to p. 1, characterized in that the nucleoprotein complex is obtained by salting out salmon fish milk crushed with water in a ratio of 1: 5 with a saturated 21.2% sodium chloride solution, followed by washing with 60-96% ethyl alcohol and drying in air to a moisture content of 17-20%.