RU2634117C2 - Functional product based on fish forcemeat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: product includes forcemeat from at least three fish species, one of which is a freshwater one, oatmeal, or rice, or barley, dried shiitake mushrooms Lentinus edodes, dried laminaria, dried Jerusalem artichoke, vegetable oil, spices and water. All the components are used at a specified ratio by weight.

EFFECT: increasing the nutritional value of the product.

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Description

The invention relates to the fishing industry, namely the production of minced products from minced fish, functional purpose.

A known food product based on minced fish, including the following ingredients: minced fish, a binder, which is used as starch, squid, egg powder, margarine, salt, milk powder and water (see RF patent 21138807, A23L 1/325, 1998 .). In addition, the product also includes plant components.

Known semi-finished product containing minced fish, starch, milk powder, egg and mollusk processing components, granulated sugar, ascorbic acid, sodium phosphate, sodium nitrite and vegetable oil, and squid gonad and mussel hydrolyzate MIGI-K LP are taken as components of mollusk processing (see RF patent 2193332, A23L 1/325).

Known functional product obtained by the method, which involves grinding on a spinning top of solid recipe components, including minced fish, wheat bread, passivated onions, ground bitter pepper and salt. Cutting is carried out with the simultaneous introduction of liquid fat and a suspension consisting of fish stock or water, a powder obtained from Jerusalem artichoke tubers and a powder obtained from fish processing waste. The resulting minced meat is molded in the form of cutlets and breaded. All components are used in certain proportions. The invention provides a functional food product (see RF patent 2503302 A23 L, 1/325 2012).

Known functional food product, consisting of fish, onions and water or cow's milk, in addition, containing chopped beet tops, carrots and salt, and as fish containing pink salmon, in the following ratio of the original recipe components, wt. %: pink salmon 54.0-56.0; chopped beet tops 12.0-16.0; carrots 13.0-15.0; onions 13.0-14.0; water or cow's milk 2.0-3.0; salt 1.0. The invention allows to obtain a product that has high nutritional and physiological value, since it contains in its composition a much larger amount of vitamin C, a trace element - magnesium and a trace element - iron, and also contains vitamin B ₉ (folic acid), trace elements - zinc and cobalt (see RF patent 2536453, 1/325, 2013).

A well-known dietary product, including minced fish, a biologically active additive obtained from marine invertebrate hydrobionts, vegetable oil and water, and also contains meat of marine invertebrate hydrobionts, mushrooms, mushrooms, components of vegetable crops, soy proteins, dairy products and spices (see RF patent 2322117, A23L, 1/325).

Known products have high nutritional properties.

The technical task of the claimed solution is to increase the nutritional value of the target product and increase the immune status in people, as well as enhancing taste and organoleptic characteristics.

In addition, expanding the range of dietary products with a functional orientation, due to the selection, combination and synergistic effect of the components.

The problem is solved by creating a functional product based on minced fish, including minced fish, mushrooms, vegetable oil, spices and water, while minced fish is taken from at least three types of fish, with one of the freshwater species, and additionally contains oatmeal, or rice, or barley, dried kelp and Jerusalem artichoke dried, and from the mushrooms, take the dried shiitake mushrooms Lentinus edodes, while the components are taken in the following ratio, wt. hours:

minced fish 35.0-65.0 oatmeal or rice or barley 5.0-10.0 wheat or oat bran shiitake 6.5-11.0 dried kelp 2.5-3.5 dried Jerusalem artichoke 1.5-2.0 vegetable oil 1,5-5,5 spice 1.8-2.0 water rest

In addition, it additionally contains wheat or oat bran, and pepper, or salt, or sugar are taken as spices.

The combination of the claimed components and their quantitative value allows you to create a functional product designed for the preventive and therapeutic nutrition of people with the aim of normalizing the immune status, metabolism and the prevention of cancer, after chemotherapy, strengthening internal resistance against the disease.

The functional product is intended for the preparation of frozen semi-finished products - cutlets, zraz, meatballs, meatballs and other semi-finished products for second courses.

The combination of different types of fish in minced fish - at least three types of fish, and one of the freshwater species allows you to create minced meat that most fully combines the nutritional and biological elements inherent in each species, as well as create a rich flavoring bouquet.

One of the tasks of improving the quality and expanding the range of minced meat products, with a functional focus, is to enrich minced fish with plant components, such as cereals, tuberous plants from the genus sunflower - Jerusalem artichoke, as well as algae - kelp and higher mushrooms - basidiomycetes - Shiitake Lentinus edodes.

In the proposed product, Jerusalem artichoke tubers are used, which contain up to 3% protein, mineral salts, soluble polysaccharide inulin (from 16-18%), fructose, trace elements, 2-4% of nitrogenous substances, are rich in vitamin B1 (aneurine), contain vitamins C, carotene.

The nutritional value of the shiitake mushroom is determined by the presence of polysaccharides in it, such as lentinan, which has a strong antitumor property, and lanostan, which effectively fights antibodies, and the fungal proteins contain all the essential amino acids needed in the diet, a large amount of leucine and lysine, while dried mushrooms found ergosterol. Shiitake helps to remove excess cholesterol, toxins, heavy metals from the body and prevents blood clots in the vessels. Shiitake contains both water-soluble and fat-soluble vitamins. In fruiting bodies there is a lot of thiamine, riboflavin, niacin, biotin. It is especially valuable that these mushrooms contain a lot of vitamin D, which is absent in vegetables. In a shiitake grown in natural conditions in a forest or in a summer cottage, its “dry weight” is higher than in the cod liver. In addition, shiitake in combination with other components creates an attractive taste and aroma to the product, leveling algae and fish odors.

The introduction of kelp into the product allows enriching the product with iodine and polysaccharides.

The functional product was tested for digestibility in vitro, according to the method of Pokrovsky-Ertanov. The amount of digestibility was estimated by the amount of tyrosine protein formed during hydrolysis. The data obtained indicate that digestibility is from 40 to 65%.

A finished dietary product per 100 g contains: protein - not less than 17%, fat - not more than 12%, salt - not more than 1%; calorie content: from 120 to 150 kcal.

A functional product is prepared according to the requirements for the production of a particular type (cutlets, zraz, meatballs, etc.).

Examples are presented in table 1.

Functional products are balanced in amino acid composition, have good taste, which is facilitated by the introduction of shiitake mushroom as a flavor enhancer, and good external data.

Claims (4)

A functional food product, characterized in that it includes minced meat from at least three types of fish, one of which relates to freshwater, oatmeal, or rice, or barley, dried Shiitake mushrooms Ltntinus edodes, dried kelp, dried Jerusalem artichoke, vegetable oil, spices and water, while the components are used in the following ratio, parts by weight: minced fish 35.0-65.0 oatmeal or rice or barley 5.0-10.0 dried shiitake mushrooms Ltntinus edodes 6.5-11.0 dried kelp 2.5-3.5 dried Jerusalem artichoke 1.5-2.0 vegetable oil 1,5-5,5 spice 1.8-2.0 water rest 2. A functional product based on minced fish according to claim 1, characterized in that it further comprises wheat or oat bran. 3. A functional product based on minced fish according to claim 1, characterized in that pepper, or salt, or sugar are taken as spices.