RU2629225C2 - Method of preparing fish bladder and snack produced on its basis - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves extracting the bladder from the fish, releasing air from it, with the subsequent salting and heat treatment. Before the heat treatment, the bladder is soaked in brine at an air temperature of no higher than 10 degrees. When preparing the brine, per 100 g of the bladder 100 ml of water is taken, and 3-10 g of salt, 2-5 g of sugar and 0.5-1.0 g of seasonings are added. The heat treatment is carried out for 0.5 to 5 minutes. Thus, a snack is obtained.

EFFECT: obtaining a snack from the fish bladder.

7 cl, 5 ex

Description

The invention relates to methods for preparing a fish bladder using or without heat treatment and then producing a finished food product suitable for consumption and long-term storage.

The closest analogue is the recipe for making a fish bubble [http://gdekluet.ru/recipe/ribi-puziri-zharenie/], publ. 08/20/2014.

It describes the recipe for fried bubbles of lake fish: bream, crucian carp, carp, or chub. Well-washed bubbles are pierced to extract air, boiled for five minutes in boiling salted water. Then, if necessary, a little more salted and fried in vegetable oil for 5-7 minutes, sometimes stirring.

The disadvantage of the recipe is a violation of the integrity of the connective tissue (collagen) of the bubble during the preliminary cooking, which leads to the fact that the bubble, being filled with water, bursts, and during subsequent frying breaks up into small pieces. As a result, the product loses its taste in comparison with the whole bubble.

The technical result of the invention is to preserve the integrity of the connective tissue (collagen) in any form of heat treatment, which provides the necessary taste and physical (strength, elasticity, humidity) product quality.

The specified technical result is achieved by the fact that the claimed method of preparing a fish bubble, characterized by preliminary extraction of the bubble from the fish, the release of air from the bubble with subsequent salting and heat treatment, characterized in that before heat treatment the bubble is soaked in brine at an air temperature of not higher than 10 degrees, and the brine prepared on the basis of conditions: 100 ml of water are taken per 100 g of bubble, salt is added from 3 to 10 g, sugar is from 2 to 5 g, seasoning is from 0.5 to 1 g; and the heat treatment process is carried out from 0.5 to 5 minutes, in which the bubble is dried or fried, and at each stage, the integrity of the connective tissue (collagen) of the bubble is ensured.

Preferably, vegetable oil is added to the brine.

Preferably, with subsequent drying of the bubble, it is soaked in brine from 10 hours to 2 days.

Preferably, upon subsequent frying of the bubble, it is soaked in brine for about 30 minutes.

Preferably, black pepper is used as seasoning.

Preferably, pre-treatment of the bladder involves removing it when cutting fish, maintaining integrity and releasing it from mucus, film and other fragments of the insides, and if there are fatty fragments on the bladder, they are left; then the bubble is washed and allowed to drain water.

When using the method receive a snack from a fish bubble, in which the bubble contains,% mass .:

salt - from 3 to 15;

oil - up to 15;

sugar - from 2 to 5;

seasoning - from 0.5 to 1;

the substance of the fish bubble is the rest.

The implementation of the invention

The method for preparing a fish bubble is characterized by preliminary extraction of the bubble from the fish, release of air from the bubble, followed by salting and heat treatment.

Primary processing when cutting fish: we remove the bubble and, while maintaining its integrity, release it from mucus, film and other fragments of the viscera. If there are fatty slices on the body of the bladder, then they are left. Then washed and allowed to drain water. After processing, the color of the bubble should be light matte or light. This is a factor in the readiness for further processing.

The most important processing step is pre-soaking in brine at an air temperature of no higher than 10 degrees.

The composition of the brine for all recipes is the same: 100 ml of water are taken per 100 g of bubble, salt is added from 3 to 10 g, sugar from 2 to 5 g, seasoning from 0.5 to 1 g.

A further difference is expressed in the receipt of the product from the bubble: grilled or deep-fried, or dried.

Cooking time ranges.

When preparing a fried bubble in a deep fat fryer: first boil it in boiling water from 1 minute to 5 minutes. Further in the deep fryer from 30 seconds to 1 minute. This method of heat treatment allows you to save the maximum mass of the bubble and collagen.

When preparing a grilled fried bubble: only heat treatment (frying) is carried out for 1 to 2 minutes.

In the preparation of the dried bubble: heat treatment over an open fire until ready.

Examples 1

The bubble is dried.

After the initial treatment, we prepare the brine. For one hundred grams of the mass of the raw bubble we put: salt (coarse) from 5 g to 10 g, sugar from 2 g to 5 g, black pepper 0.5 g. We place the bubbles in brine and hold for 10 hours to 2 days at air temperature no higher than 10 degrees. Next, we hang it on the hangers and ventilate - we tumble in a chamber with forced blowing at an air temperature of + 20 ° C and above. Dry to a moisture level of 40 to 60%.

salt - from 10 to 15%;

sugar - from 2 to 5%;

seasoning - from 0.5 to 1%;

the substance of the fish bubble is the rest.

Example 2

Grilled bubble.

After the initial treatment, we prepare the brine. For 100 grams of the mass of the raw bubble, put: salt from 5 g to 10 g, sugar from 2 g to 5 g, black pepper 0.5 g. Pour the mass for 30 minutes in brine, then remove excess moisture, roll in flour and fry on any refined vegetable oil for 1-2 minutes.

salt - from 5 to 8%;

oil - up to 10%;

flour - up to 20%;

sugar - from 2 to 5%;

seasoning - from 0.5 to 1%;

the substance of the fish bubble is the rest.

Example 3

Grilled bubble breaded with rye breadcrumbs.

The recipe is the same as in Example 2, only with the addition of breadcrumbs in the amount of 50 g

The result is a snack from a fish bubble, in which the bubble contains,% mass .:

salt - from 3 to 5;

oil - up to 10;

crackers - up to 15;

sugar - from 2 to 5;

seasoning - from 0.5 to 1;

the substance of the fish bubble is the rest.

Example 4

Deep Fried Bubble.

Boil the bubble in salted boiling water for 5 minutes. Next, the bubbles are laid out in the prepared brine for 30 minutes. The brine is prepared as follows: for one hundred grams of the mass of the boiled bubble, we put: salt (coarse) from 5 g to 10 g, sugar from 2 g to 5 g, black pepper 0.5 g. After 30 minutes, the bubbles are removed, moisture is removed, and they are rolled in flour and dipped in boiling vegetable oil, from 10 to 60 seconds.

The result is a snack from a fish bubble, in which the bubble contains,% mass .:

salt - from 3 to 7;

oil - up to 15;

sugar - from 2 to 5;

seasoning - from 0.5;

the substance of the fish bubble is the rest.

Example 5

The bubble is dried, cut into strips.

Bubbles are previously placed in brine for up to 10 hours. The brine is prepared as follows: for one hundred grams of the mass of the raw bubble we put: salt (coarse) from 5 g to 10 g, sugar from 2 g to 5 g, black pepper 0.5 g. Next, they are washed and hung out, dried at an air temperature of + 20 ° C and above. If necessary, accelerate the process using drying at higher temperatures. Dry to a moisture level of 40 to 60%. Sunken bubbles are pressed and cut into plates of various shapes from 1 mm thickness. The result is a snack from a fish bubble, in which the bubble contains,% mass .:

salt - from 10 to 15;

sugar - from 2 to 5;

seasoning - from 0.5 to 1;

the substance of the fish bubble is the rest.

Each of the described examples of cooking methods, by pre-soaking in brine, allows you to maintain the integrity of the product without destroying collagen (connecting) fibers, which provides the necessary taste and physical (strength, elasticity, moisture) quality of the product.

The salt content in the final product should not exceed 14%.

When using any of the above methods for preparing a bubble, a snack is finally obtained from a fish bubble, in which the bubble contains,% mass .:

salt - from 3 to 15;

oil - up to 15;

sugar - from 2 to 5;

seasoning - from 0.5 to 1;

the substance of the fish bubble is the rest.

Claims (8)

1. A method of preparing a fish bubble, characterized by preliminary removing the bubble from the fish, releasing the air from the bubble with subsequent salting and heat treatment, characterized in that before the heat treatment the bubble is soaked in brine at an air temperature of no higher than 10 degrees, and the brine is prepared based on the conditions: 100 g of bubble take 100 ml of water, add salt from 3 to 10 g, sugar from 2 to 5 g, seasoning from 0.5 to 1 g; and the heat treatment process is carried out from 0.5 to 5 minutes, in which the bubble is dried or fried, and at each stage, the integrity of the connective tissue (collagen) of the bubble is ensured. 2. The method according to p. 1, characterized in that vegetable oil is added to the brine. 3. The method according to p. 1, characterized in that with subsequent drying of the bubble, it is soaked in brine from 10 hours to 2 days. 4. The method according to p. 1, characterized in that during subsequent frying of the bubble, it is soaked in brine for about 30 minutes. 5. The method according to p. 1, characterized in that black pepper is used as seasoning. 6. The method according to p. 1, characterized in that the preliminary processing of the bubble involves removing it when cutting the fish, maintaining its integrity and releasing it from mucus, film and other fragments of the viscera, and if there are fatty fragments on the bubble, they are left; then the bubble is washed and allowed to drain water. 7. Snack from a fish bubble, obtained using the method according to p. 1, characterized in that the bubble contains, wt.%: salt from 3 to 15 oil up to 15 sugar from 2 to 5 seasoning from 0.5 to 1 fish bubble substance rest