RU2606102C1 - Method for production of silver carp pate in jelly - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after cutting fish fillet is ground in a cutter, and bone wastes taken for aspic production. Obtained fish mince is then mixed with sugar, salt, pepper, onions, carrots, parsley, white bread, water and dry vegetable mixture. Mixture is prepared from sesame flour, bird cherry flour and dry extract of cranberry or pumpkin flour, dry chamomile and a dry extract of sea-buckthorn. All components at a specified ratio are mixed in a mincemeat mixer, passed through a pulping machine for production of fine homogeneous mass, laid in a mould, baked, cooled and poured with aspic.

EFFECT: invention enables to obtain silver carp pate in jelly.

1 cl, 2 ex

Description

The invention relates to the food industry, namely the production of fish products in jelly.

A known method involving the preparation of pond fish and squid, grinding and mixing in a mass ratio of 3: 2. To obtain products, use minced fish, minced squid, wheat bread, egg, fresh onion, milk powder, table salt, ground black pepper, parsley, breadcrumbs. All components are used in a certain ratio. Products are molded and breaded in breadcrumbs (see RF patent 2516285, A23L 1/325, 2012). The invention provides increased nutritional and biological value of products.

A known method for the production of food products in jelly filling, which envisages the salting of chopped raw materials, cooking, portioning, laying in molds, pouring them into them, cooling and capping, while the filling is taken jelly filling obtained by homogenizing vegetable oil, broth, chitosan solution , smoking product, previously purified chitin or dry chitosan, and flavorings taken in the following ratio, wt. %: vegetable oil - up to 45.0; broth - 25.0-32.5; chitosan solution - 2.0-10.0; smoking preparation - 0.1-3.0; flavoring additives - the rest, while homogenization is carried out at a temperature not lower than 60 ° C (see RF patent 2211584, A23L 1/232, A23L 1 / 056Y 2002). The invention allows to significantly expand the range of jellied due to the presence of chitosan, which is part of the fill and has a positive effect on the human body. However, obtaining a fill requires additional costs.

A known method of preparing fish pastes, which includes the preparation of a combination of minced meat based on protein and fish components, the introduction of other prescription ingredients, chopping, laying in the form and baking. The protein component is mineralized by germination of soybean grain in a bicarbonate magnesium-calcium aqueous medium to a sprout length of 1.0-1.2 cm, followed by barothermic treatment, with an active acidity of the aqueous medium, pH = 6.5 units (RF No. 2358456, A23L 1/20 , A23L 1/325).

The disadvantage of this method is the use of chemicals that can adversely affect the quality of the product.

The closest analogue is a method for the production of fish and vegetable pastes and pastes from silver carp, which involves the preparation, grinding and mixing of components, including silver carp, eggplant, carrots and onions. The mixture is placed in a hermetically sealed container for heat treatment, where nitrogen is supplied for 10-15 minutes at a temperature of 80-90 ° C. Tomato paste, CO ₂ extract of black pepper, CO ₂ extract of garlic and salt are added to the treated pasty mass. In another embodiment, a closed cycle of nitrogen movement is used in the heat treatment process (see RF patent 2512334, A23L 1/325, 2012). The invention provides increased nutritional and biological value of the product, however, the technology requires additional equipment for the supply of nitrogen and it is technologically difficult to produce the product in jelly.

An object of the invention is to expand the range of finished products, increase the yield of finished products per unit of raw materials used, improving the technology of production of fish paste.

The problem is solved in a method for the production of silver carp paste in jelly, including preparation of raw materials, cutting, after cutting the fish fillet, they are chopped in a cutter for 8-12 minutes, and bone waste is sent to receive lanspig, then flavor components are added to the obtained fish mince, white bread, water and a dry vegetable mixture obtained on the basis of sesame flour, bird cherry flour and dry cranberry extract at a ratio of 80: 18: 2, respectively, or on the basis of pumpkin flour, dry chamomile and dry sea buckthorn extract at a ratio 93: 5: 2, respectively, while the components of the paste are taken in the following ratio, wt. %:

minced fish 70-80 dry plant mixture 10-20 sugar 0.5-1.5 salt 1-2 pepper 1-2 onion 2-3 carrot 0.5-1 parsley 0.5-1 white bread 8-10 water rest,

then the components are mixed in a meat mixer for 4-5 minutes, passed through a wiper to obtain a finely divided homogeneous mass, placed in molds and baked at a temperature of 90-120 ° C, for 2-3 hours until the temperature in the center of the product reaches 72-75 ° C, followed by cooling to a temperature of plus 18-20 ° C, pouring a lanspig with a coating of the top surface of the product of at least 2 cm and cooling the finished product to plus 5-7 ° C.

Dry plant mix allows you to get a paste from silver carp with high biological value, functional and technological properties and organoleptic characteristics, due to the selection of components that provide these properties and their quantitative proportions in the mixture.

The sesame flour based plant mixture includes bird cherry flour and dry cranberry extract at a ratio of 80: 18: 2, respectively. The composition of sesame flour is rich and diverse. Fats: Unsaturated: Omega-3, Omega-6, Omega-9; Saturated: Palmitic, Stearic Acid; Vitamins: Vitamins of group B: Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9; Vitamin E; Vitamin T; Amino acids: Essential: Valine, Isoleucine, Leucine, Lysine, Threonine, Tryptophan; Semi-essential are amino acids that the human body is able to synthesize, but provided that it receives a certain amount of this amino acid from food. For this reason, these amino acids are often also considered indispensable: Arginine, Histidine, Tyrosine, Cysteine; Replaceable: Alanya, Aspartic acid, Glycine, Glutamic acid, Serine, Carotenoids, Sesamol, Sesaminol, Sesamin, Sesamolin; Phytosterols: Beta-sitosterol; Micro and macro elements: Iron, Potassium, Calcium, Magnesium, Manganese, Copper, Sodium, Selenium, Phosphorus, Zinc; Coarse fiber: In combination with pectin, coarse fiber normalizes the balance of beneficial microflora, activates intestinal motility and ultimately helps cleanse the body of toxins, toxins and salts of heavy metals. Helps to eliminate such an extremely unpleasant phenomenon as constipation. Pectins.

Calorie content: 462 kcal.

Energy value of the product Sesame flour (Ratio of proteins, fats, carbohydrates):

Proteins: 45 g (~ 180 kcal)

Fat: 12 g (~ 108 kcal)

Carbohydrates: 32 g (~ 128 kcal)

Energy ratio (b | f | y): 39% | 23% | 28%

Bird cherry flour, for example, producer Ladaria, is made by dehydration drying from dried fruits of wild cherry. The calorie content of bird cherry flour is three times lower than that of wheat flour. It consists of dried cherry berries, ground on stone millstones. Flour does not contain gluten, which is very important for people with intolerance. It is known that the addition of this flour to confectionery in a ratio of 1: 1 gives the baking therapeutic and prophylactic properties and reduces the calorie content of the dish. In flour, a large number of vitamins C, Ρ, E; a large number of macro- and microelements, such as zinc, iron, copper, manganese, as well as anthocyanins, volatile, flavonoids; coumarin, responsible for lowering "bad" cholesterol. The fruits of bird cherry are a powerful natural diuretic and choleretic agent.

Dry cranberry extract is completely soluble in water, the solution has a red color (from pale pink to saturated burgundy).

Cranberries are one of the most valuable berries in nature; cranberries contain such beneficial substances as iron, boron, iodine, manganese, silver, magnesium and phosphorus. Cranberries and vitamins are rich - it’s B1, B2, PP, K, but it is especially rich in vitamin C. Berries also contain fructose, sucrose, glucose, sorbitol, organic acids (citric, benzoic, quinic, malic), carotene, essential oils, tannins, phenolcarboxylic acids. So, cranberries do not allow the formation of "bad" cholesterol in the blood of a person, which is the main source of various heart diseases. In addition, cranberries have a calming property. Cranberries contain a large amount of antioxidants (in particular, polyphenol), which absorb the harmful effects of free radicals.

Pumpkin flour plant mixture contains dry chamomile and dry sea buckthorn extract at a ratio of 93: 5: 2

As much as 40% of pumpkin seeds are made up of easily digestible vegetable protein. At the same time, the protein content in pumpkin flour does not decrease.

Flour has a high content of essential amino acids necessary for the formation of strong immunity and the full functioning of the human body.

In addition, pumpkin flour includes the rare amino acid cucurbitin, which has a powerful antiparasitic property.

The flour contains vitamins of group A K, T, C, Ρ, E, B1, B2 (riboflafin), B4, B6, B9 (folic acid), which have many of the most useful properties for improving well-being and the general condition of the body. The nutritional value of this flour is due to its valuable mineral composition. It contains more than 50 elements, including calcium, phosphorus, iron, magnesium, zinc, selenium.

Flavonoids, phytosterols, polyunsaturated acids, chlorophyll (possesses wound healing properties), phospholipids (beneficially affect the functioning of the bile ducts and liver) are present in pumpkin flour. 100 grams of flour contains: 40 grams of protein, 10 grams of fat and 5.5 grams of carbohydrates. Energy value is 286 kcal.

Dry chamomile contains essential oils, pectins, healthy sugars, protein and tannins, flavonoids, phytoncides, vitamins, terpenoids, mucous substances, beta-carotene, some acids, for example nicotinic, salicylic, ascorbic.

Dry sea buckthorn extract has antioxidant activity, contains folic acid, B vitamins, provitamin A, ascorbic acid, tannins, oleic, linoleic and stearic acid.

In combination, these components exhibit a synergistic effect and the addition of silver carp in the amount of 10-20% by weight is sufficient to improve the functional and technological properties and biological value in the finished product.

The method involves using silver carcass carcasses as raw materials, which increases the yield of finished products per unit of raw materials used by obtaining lanspig from bone waste, this is a fish head, ridge, costal and other bones obtained after cutting.

Taste components: sugar, salt, pepper, onion, carrots, parsley add together a spicy taste and melange color.

The technical result consists in obtaining a paste from a silver carp with high biological value, functional and technological properties and organoleptic characteristics.

The method is as follows.

Raw materials - carcasses of fish (silver carp) are thawed, washed and sent for cutting. Cutting is carried out to obtain fillets, separately heads and bone waste, which are sent to the preparation of lanspig. Lanspig is prepared in any known manner.

Then the fish fillet is chopped on a cutter for 8-12 minutes, the resulting chopped fillet is sent to a meat mixer, where the necessary recipe components are added: flavoring components, white bread, water and one of the dry vegetable mixtures. Plant mixtures are preliminarily prepared by mechanical mixing of the components in the stated proportions, based on sesame flour, bird cherry flour and dry cranberry extract, at a ratio of 80: 18: 2, respectively, or on the basis of pumpkin flour, dry chamomile and dry sea buckthorn extract, at a ratio of 93: 5: 2 respectively. Mixing is carried out for 4-5 minutes, then the mixture is passed through a washing machine to obtain a finely divided homogeneous mass. Then the resulting mass is placed in molds and baked at a temperature of 90-120 ° C, for 2-3 hours until the temperature in the center of the product reaches 72-75 ° C, followed by cooling to a temperature of plus 18-20 ° C. A pre-prepared lanspig is poured with a paste with a coating of the upper surface of the product of at least 2 cm. Then the finished product is cooled to plus 5-7 ° C.

Examples of the method.

Example 1. 7 kg (70%) of silver carp are washed, the scales, skin, internal organs and bone waste (fish head, ridge, costal and other bones) are separated from the fillet. Bone waste is sent to the preparation of lanspig, and the fish fillet is separately chopped on a cutter for 12 minutes. Next, the minced meat of the silver carp is sent to the meat mixer, where the necessary recipe components are added: water - 1000 ml, sugar - 100 g (1%), salt - 100 g (1%), pepper - 100 g (1%), onion - 200 g (2%), carrots - 100 g (1%), parsley - 100 g (1%), bread - 800 g (8%) and a vegetable mixture based on sesame flour, bird cherry flour and dry cranberry extract in an amount of 1500 g ( fifteen%). Dry plant mixture is prepared separately. To do this, sesame flour, bird cherry flour and dry cranberry extract are mixed in dry form in bulk quantities: sesame flour - 1200 g, bird cherry flour - 270 g, dry cranberry extract - 30 g, after preparation it is introduced into minced fish.

Stuffing is mixed in a meat mixer for 4 minutes. After that, the minced meat is passed through a washing machine to obtain a finely divided homogeneous mass.

The prepared forcemeat is placed in 250 ml molds (the amount of forcemeat paste in the form of 200 g) and sent for baking at a temperature of 120 ° C, for 2 hours until the temperature in the center of the product reaches 75 ° C, the resulting finished product is cooled, after cooling each form pour lanspig coated with the upper surface of the product by 2 cm and cooling the finished product to plus 7 ° C.

Example 2. 12 kg (75%) of silver carp are washed, the scales, skin, internal organs and bone waste (fish head, ridge, costal and other bones) are separated from the fillet. Bone waste is sent to the preparation of lanspig, and the fish fillet is separately chopped on a cutter for 8 minutes.

Next, the minced meat of the silver carp is sent to the meat mixer, where the necessary recipe components are added: water - 1500 ml, sugar - 80 g (0.5%), salt - 240 g (1.5%), pepper - 160 g (1%), onions - 320 g (2%), carrots - 80 g (0.5%), parsley - 80 g (0.5%), bread - 1440 g (9%) and a vegetable mixture based on sesame flour, bird cherry flour and dry cranberry extract in an amount of 1600 g (10%). Dry plant mixture is prepared separately. For this, sesame flour, bird cherry flour and dry cranberry extract are mixed in dry form in bulk quantities: sesame flour - 1280 g, bird cherry flour - 288 g, dry cranberry extract - 32 g, after preparation it is introduced into minced fish. Stuffing is mixed in a meat mixer for 4 minutes. After that, the minced meat is passed through a washing machine to obtain a finely divided homogeneous mass.

The prepared forcemeat is placed in 250 ml molds (the amount of forcemeat paste in the form of 200 g) and sent for baking at a temperature of 90 ° C, for 3 hours until the temperature in the center of the product reaches 75 ° C, the resulting finished product is cooled, after cooling each form pour lanspig coated with the top surface of the product by 4 cm and cooling the finished product to plus 7 ° C.

Example 3. 17.5 kg (70%) of silver carp are washed, the scales, skin, internal organs and bone waste (fish head, ridge, costal and other bones) are separated from the fillet. Bone waste is sent to the preparation of lanspig, and the fish fillet is separately chopped on a cutter for 10 minutes. Next, the minced meat of the silver carp is sent to the meat mixer, where the necessary recipe components are added: water - 2000 ml, sugar - 375 g (1.5%), salt - 500 g (2%), pepper - 500 g (2%), onion - 750 g (3%), carrots - 125 g (0.5%), parsley - 250 g (1%), bread - 2500 g (10%) and a vegetable mixture based on pumpkin flour, dried chamomile and dried sea buckthorn extract in the amount of 2500 g (10%). Dry plant mixture is prepared separately. To do this, pumpkin flour, dry chamomile and dry sea buckthorn extract are mixed in dry form in bulk quantities: pumpkin flour - 2325 g, dry chamomile - 125 g, dry sea buckthorn extract - 50 g, after preparation it is introduced into minced fish. Stuffing is mixed in a meat mixer for 4 minutes.

After that, the minced meat is passed through a washing machine to obtain a finely divided homogeneous mass.

The prepared forcemeat is placed in 250 ml molds (the amount of forcemeat paste is 200 g) and sent for baking at a temperature of 90-120 ° C, for 2-3 hours until the temperature in the center of the product reaches 72-75 ° C, the resulting finished product they are cooled, after cooling each form is poured with a lanspig with a coating of the top surface of the product by 5 cm and cooling of the finished product to plus 7 ° C.

Claims (3)

Method for the production of silver carp paste in jelly, characterized in that after cutting the fish fillet, they are chopped in a cutter for 8-12 minutes, and the bone waste is sent to receive lanspig, then flavor components, white bread, water and dry vegetable are added to the obtained minced fish a mixture obtained on the basis of sesame flour, bird cherry flour and dry cranberry extract, at a ratio of 80: 18: 2, respectively, or on the basis of pumpkin flour, dry chamomile and dry sea buckthorn extract, at a ratio of 93: 5: 2, respectively, while the components ashtetnoy mass taken in the following ratio by weight. %: minced fish 70-80 dry plant mixture 10-20 sugar 0.5-1.5 salt 1-2 pepper 1-2 onion 2-3 carrot 0.5-1 parsley 0.5-1 white bread 8-10 water rest, then the components are mixed in a meat mixer for 4-5 minutes, passed through a washing machine to obtain a finely divided homogeneous mass, placed in molds and baked at a temperature of 90-120 ° C, for 2-3 hours until the temperature in the center of the product reaches 72-75 ° C, followed by cooling to a temperature of plus 18-20 ° C, pouring a lanspig with a coating of the top surface of the product of at least 2 cm and cooling the finished product to plus 5-7 ° C.