RU2607601C2 - Method for preparation of fish culinary products - Google Patents

Method for preparation of fish culinary products Download PDF

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RU2607601C2
RU2607601C2 RU2015123760A RU2015123760A RU2607601C2 RU 2607601 C2 RU2607601 C2 RU 2607601C2 RU 2015123760 A RU2015123760 A RU 2015123760A RU 2015123760 A RU2015123760 A RU 2015123760A RU 2607601 C2 RU2607601 C2 RU 2607601C2
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fish
products
culinary products
flour
salt
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RU2015123760A
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RU2015123760A (en
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Нурия Нургалиевна Аширова
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Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Новосибирский Государственный Технический Университет"
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Abstract

FIELD: food industry.
SUBSTANCE: method comprises preparation of fish cutlet mass from fish fillet by milling with addition of salt. Method also uses flax meal, boiled cauliflower, cabbage broth and iodized salt. All components are used at specified weight ratio. Products are subjected to gentle thermal treatment in a medium of wet saturated steam.
EFFECT: invention provides preparation of fish culinary products with high nutritive value and reduced caloric content.
1 cl, 3 tbl, 1 ex

Description

The present invention relates to catering and can be used in the production of fish culinary products.
Recently, taking into account the preservation of the health of the nation, especially children, more and more attention is paid to the prevention of nutritional-dependent diseases (AZZ). Among a number of well-known refineries, there are those whose problems have recently been raised by medical representatives and nutrition experts, such as celiac disease. The exclusion from the diet of products containing gluten leads to a significant loss in the diets of vegetable and animal protein, vitamins, macro- and microelements. Scientists confirm that against the background of celiac disease hypomagnesemia develops (magnesium deficiency), calcium absorption disorders, anemia, vitamin deficiency, as well as zinc and selenium deficiency are possible. Therefore, in the field of healthy nutrition, one of the tasks is the development of technologies for specialized specialized dietary foods aimed at the prevention and comprehensive treatment of diagnosed celiac disease. Such products include a wide range of fish culinary products, including chopped fish fillets, which are sources of easily digestible and easily digestible animal protein, they expand the range of main courses recommended for dietary nutrition, including for specialized nutrition for patients with celiac disease.
Most fish culinary products have a high calorie content, low nutritional value; they are prepared in the traditional way using fat at high temperatures, which contributes to moisture loss, and with it nutrients, and to reduce the yield of finished products.
A significant drawback is the traditional method of heat treatment, which involves frying in the main method in pans at high temperatures with the addition of oil until color appears and bring to readiness in the oven. During frying in the traditional way, the surface layers of fish culinary products are heated to a temperature of 120-140 ° C, while the surface of the product is dehydrated as a result of intense evaporation of moisture. The crust formed during the main frying process using oil absorbs a significant part of the oil, which undergoes changes when exposed to high temperatures: aldehydes and acrolein accumulate in it, as a result of which the fried crust is not only a mechanical, but also a chemical irritant of the gastrointestinal tract.
In this regard, a method for preparing fish culinary products from minced fish with the addition of flax flour, boiled cauliflower and cabbage broth, due to the introduction of which reduces the calorie content (energy value) and increases the nutritional value of fish culinary products prepared in an environment of moist saturated steam without fat and breading.
There is a method of preparing fish culinary products (Collection of recipes for dishes and culinary products for catering. M: Khlebprodinform, 1996, rec. No. 325) - "Amateur fish cutlets" containing chopped fish fillet, carrots, wheat bread, onions onions, eggs, milk, butter, salt, spices. In this method, for preparing fish culinary products, fish fillets are cut into pieces and passed through a meat grinder along with bread soaked in milk, boiled carrots, and onions. Eggs, salt, ground pepper are added to the fish cutlet mass, mix well, portion and form cutlets of 2 pcs. per serving. The products are put in a saucepan, greased with melted butter, add a little water and allow for 15-20 minutes with the lid closed.
However, the use of flour and wheat bread, eggs, milk, butter, and onions, passivated on it, increases the calorie content of the dish.
In addition, there is a known method of preparing fish culinary products - "Fish cutlets or meatballs" (a collection of recipes for dishes and culinary products of public catering establishments. M: Khlebprodinform, 1996, rec. No. 324), which is the prototype of the proposed method.
In this method, fish cutlet mass is prepared for preparing fish culinary products: fillet without skin and bones is cut into pieces and passed through a meat grinder together with stale wheat bread soaked in milk, salt is added, ground black pepper, then mixed thoroughly and beat. From fish cutlet mass in the following composition, wt. %: fish fillet - 65.0; iodized salt - 1.0; wheat bread 12.0; milk - 17.0; breadcrumbs - 5.0.
Prepared fish cutlet mass portioned according to the norm of the semi-finished product, formed fish culinary products in the form of cutlets or meatballs, breaded in wheat breadcrumbs.
The traditional heat treatment of fish culinary products involves basic cooking in a pan at a temperature of 140 ... 160 ° C with the addition of vegetable oil in an amount of 5 ... 8% of the weight of the product on both sides until the color appears in the pan and bring to readiness in the oven (270 ° C) For the prototype, it will take 17 minutes, including with heating the equipment itself - 5 minutes, cooking in the traditional way (frying in the main way), of which it takes 3 minutes to warm the frying surface and oil, for frying in the main way (140 ... 160 ° C), Preheat the oven to 270 ° C and bring to readiness for another 9 minutes. Moreover, the weight loss of fish culinary products is 13.0%.
However, this prototype has disadvantages: high calorie products and low nutritional value.
The objective (technical result) of the present invention is to create a method for preparing fish culinary products with high nutritional value and low calorie content.
The task (technical result) is achieved by the fact that in the method of preparing fish culinary products, which consists in preparing fish cutlet mass from fish fillet by grinding with the addition of salt, wt. %: cutlet fish meat - 65.0; iodized salt - 1.0, additionally introduced linseed flour, boiled cauliflower and cabbage broth, wt. %: linseed flour in an amount of 10.0; boiled cauliflower - 14.0; cabbage broth 10.0; while the product is subjected to gentle heat treatment in an environment of moist saturated steam.
The method is as follows. The preparation of raw materials is carried out in accordance with the recommendations (A. Rumyantsev. Collection of recipes for dishes and culinary products. Normative documentation for public catering establishments. M .: Delo and service, 1998. 864 p.) For preparing fish culinary products before use, sifted linseed flour to remove extraneous or large particles, loosening and oxygenating the air, then it is weighed. During the initial treatment, cauliflower is cleaned of impurities, leaves are removed, the stalk is cut 1 cm below the branch and washed, then it is divided into smaller parts and allowed in a small amount of water, cooled together with cabbage broth. Iodized salt is weighed, dissolved in a small amount of cabbage broth, filtered and added during the preparation in the form of a saline solution. Filet of fish without skin and bones is cut into pieces, passed through a meat grinder along with boiled cauliflower, add linseed flour, cabbage broth, salt, ground black pepper and mix thoroughly. Fish culinary products are shaped and portioned according to the weight of the semi-finished product in the form of meatballs: flattened-rounded products 2 ... 2.5 cm thick, 6 cm in diameter, without breading.
Fish culinary products are subjected to gentle heat treatment in an environment of moist saturated steam. Heat treatment is carried out in the combi steamer in the "wet steam" mode for 8 minutes, which is achieved automatically. The combi steamers are equipped with core temperature sensors (multi-zone probe), which provide precise control of the temperature in the core of cutlet mass products (90 ° C), which is a control factor in determining culinary readiness. The sensor automatically sets a certain temperature for the core of the product, and the cycle finishes cooking when the set temperature is reached (Krylov E. Parokonvektomat: effective work technologies. M.: Restaurant sheets, 2004. P. 25-31). The time spent on cooking in a gentle way is reduced by 2 times than with the traditional method of heat treatment (from 17 to 8 minutes, respectively). Cooking fish culinary products in a humid saturated steam environment contributes to less moisture loss and, accordingly, reduces the weight loss of the finished culinary products to 3.0%.
Gentle heat treatment and moderate heating of fish culinary products contribute to the favorable digestion of food and a more complete assimilation of food nutrients, since partial denaturation of proteins facilitates the access of proteases to peptide bonds, which gives them the dietary properties of low-calorie specialized products.
The technical result is achieved due to the fact that the introduction of fish-derived ingredients into fish culinary products: flax flour, boiled cauliflower and cabbage decoction in appropriate proportions leads to an improvement in their nutritional value, reduces calorie content. Fish culinary products are subjected to gentle heat treatment in an environment of moist saturated steam without fat and breading, which also helps to reduce calories and provides high nutritional value.
Fish culinary products obtained according to the invention can be used in daily mass dietary, as well as in specialized nutrition for diagnosed celiac disease.
Prepared ingredients: filet of fish without skin and bones is cut into pieces and passed through a meat grinder with boiled cauliflower, add linseed flour, cabbage broth, salt, ground black pepper, then mix thoroughly and beat. Fish culinary products are shaped and portioned according to the weight of the semi-finished product according to the weight of the semi-finished product in the form of meatballs: flattened-rounded products 2 ... 2.5 cm thick, 6 cm in diameter. Prepared semi-finished products are placed in gastronomic containers and prepared in a combi steamer by gentle heat treatment in a humid saturated environment couple.
The introduction of flax flour into fish culinary products increases the nutritional value, it is gluten-free and does not require high temperatures during cooking. Flax is a traditional agricultural crop in Russia, but currently the niche of using flax seeds in the nutrition of the population of our country is practically free. In this regard, it is advisable to intensively develop areas of use both in medicine and in the food industry of flaxseed and its individual components, which will solve the social problems of improving the nation. Flaxseed consists of two parts: the outer layer, or shell, and the inner layer - the kernel. The shell contains biologically active components such as dietary fiber and lignans. The kernels are rich in protein and oil. The core fraction is initially cold pressed to separate edible linseed oil. For non-fat flour, native flax seeds are grinded, in which the content of alpha-linolenic acid (omega-3) reaches 50-60%. Essential fatty acids contained in flax flour (omega-3 and omega-6 polyunsaturated fatty acids) have a tonic, antioxidant, anti-inflammatory, immunocorrective effect and normalize blood lipids. The growing body of a child, especially a patient, is most sensitive to a deficiency of polyunsaturated fatty acids, because he needs plastic material for his growth and development more than a healthy adult. Omega-3 PUFA is especially rich in oily fish, but it is most found in vegetable oils, for example, from almonds, hazelnuts, soybeans, sesame seeds, flax, mustard, corn, pumpkin and evening primrose.
Thus, the available data on the nutritional value and chemical composition of flax flour indicate that it is used in the manufacture of functional products, including for the nutrition of patients with celiac disease, and it can be an additional raw material for these purposes. The introduction of flax flour in fish culinary products as a gluten-free component of vegetable origin contributes to an increase in nutritional value, fish culinary products with flax flour due to their composition are classified as low-calorie foods with dietary and therapeutic properties.
Fish culinary products with linseed flour were evaluated by organoleptic and microbiological indicators of quality, nutritional value. An organoleptic assessment was carried out by a tasting commission of five people (GOST R 53104-2008. Catering services. Method of organoleptic assessment of the quality of catering products. Introduction. 2010-01-01. M .: Publishing house of standards, 2010. 14 pp.) on a 5-point scale. According to the results of the tasting, fish culinary products with flax flour received ratings of 4.7 ... 4.9 ± 0.4 points. In the table. 1 presents the requirements for organoleptic indicators of fish culinary products.
Figure 00000001
Fish culinary products are characterized by good appearance, pronounced smell of fish with the aroma of flax flour, good taste. When assessing the appearance of fish culinary products, it is noted that the surface of the products without creases and cracks is smooth, shiny; the consistency is homogeneous, without impurities, tender, products juicy and soft. Adding flaxseed flour gives the product an appropriate color and aroma. The taste of fish culinary products is moderately salty, pleasant with a predominance of fish taste. In the table. 2 presents indicators of nutritional value and calorie content of fish culinary products.
Figure 00000002
As can be seen from the table. 2, fish culinary products obtained according to the proposed method have high nutritional value and are low-calorie.
An ingredient composition of fish culinary products from chopped fish fillet with the addition of gluten-free components of vegetable origin - flax flour is proposed, due to its introduction the nutritional value is increased; due to the introduction of boiled cauliflower, cabbage broth reduced calorie content of these products.
Hygienic requirements for shelf life and storage conditions for food products in accordance with SanPiN 2.4.5.2409-08. (Sanitary and epidemiological requirements for catering for students in general educational institutions, primary and secondary vocational education institutions [Electronic resource]: Resolution of the Chief Sanitary Doctor of the Russian Federation No. 45 dated July 23, 2008. Access mode: http://www.pitportal.ru/ school_lunch / scsanpin / 5240.html. Heading from the screen.) 3 presents the microbiological indicators of fish culinary products with flax flour and cauliflower.
Figure 00000003
Fish culinary products with flax flour are dietary food products of a functional orientation and make it possible to expand the range of specialized products by including them in the diets of people with diagnosed celiac disease.
High nutritional value and low calorie content are achieved by the fact that in the proposed method, the preparation of fish culinary products from fish fillet is made with the addition of gluten-free components of vegetable origin: flax flour, boiled cauliflower and cabbage broth. The introduction of flaxseed flour increases the nutritional value, and the addition of boiled cauliflower and cabbage decoction reduces the calorie content of fish culinary products and increases the content of vitamin C. In addition, cauliflower is added in boiled form, since the fiber contained in it can cause gastrointestinal irritation intestinal tract. A gentle way of steaming without the use of fat is selected. The introduction of flaxseed flour helps to normalize metabolism by fully assimilating food intake and absorbing nutrients in the small intestine, including by chopping fish fillets and introducing gluten-free foods.
Thus, the proposed method for the preparation of fish culinary products provides high nutritional value and reduced calorie content.
In addition, in the proposed method, the cooking time and weight loss of products during heat treatment are significantly reduced, which increases the yield of fish culinary products.

Claims (1)

  1. A method of preparing fish culinary products, which consists in preparing cutlet fish mass from fish fillet by grinding with the addition of salt, wt. %: fish fillet 65.0; iodized salt - 1.0, characterized in that the cutlet fish mass is additionally introduced, wt. %: flaxseed flour - 10.0; boiled cauliflower - 14.0 and cabbage broth - 10.0; while the product is subjected to gentle heat treatment in an environment of moist saturated steam.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2435456C1 (en) * 2010-07-23 2011-12-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") Method for production of meat-and-vegetable cutlets containing ostrich meat
RU2464817C1 (en) * 2011-04-07 2012-10-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Chapped meat-and-vegetable semi-product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2435456C1 (en) * 2010-07-23 2011-12-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") Method for production of meat-and-vegetable cutlets containing ostrich meat
RU2464817C1 (en) * 2011-04-07 2012-10-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Chapped meat-and-vegetable semi-product

Non-Patent Citations (1)

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Title
Сборник технологических нормативов - Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. М.: Хлебпродинформ, 1996 г., стр. 198-199, рецепт 324. *

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