RU2652823C1 - Method of production of fish chopped frozen semi-finished products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes primary processing of fish raw materials, grinding fish and adding vegetable ingredients to fish mince, mixing, portioning, molding, panning and freezing. As a fish raw material, low-profit fish species of codfish or bluefish are used. As vegetable ingredients, carrot, onion and amaranth flour, sauteed in vegetable oil are used, sauteed without oil at 120 °C for 6 minutes. Alternatively, instead of amaranth flour, raw flak flour is used. All ingredients are used at a certain mass ratio. Freezing of semi-finished product is carried out by shock method to temperature in semi-finished product center not higher than minus 18 °C.

EFFECT: invention provides fish chopped frozen semi-finished product with high food and biological value.

2 cl, 12 dwg

Description

The invention relates to the food industry, namely the production of semi-finished products based on minced meat from unprofitable fish raw materials of the Northern basin with the introduction of plant components. Known chopped products of high nutritional value, which include minced fish, additives and food salt (Pat. RF №2505195, publ. 01.27.2014). As an additive, hydrated Jerusalem artichoke flour obtained by diluting Jerusalem artichoke flour in water at a ratio of 1: 2-1: 6 and heating to a temperature of 65-70 ° C for 30-50 minutes, followed by cooling to room temperature. To obtain minced fish semi-finished products, minced fish is prepared from fish fillet without skin and bones, then combined with pre-hydrated Jerusalem artichoke flour, salt, molded meatballs, breaded them, fried on both sides for 8-10 minutes, cooked in a frying oven in within 5 minutes. The invention provides increased water-holding capacity of minced meat. The technical result is the development of a new type of chopped fish products of high nutritional value with a wide range of biologically active components, such as protein, inulin, fiber, pectin, iron, calcium, vitamin gr. B, C, etc. In addition, a new type of chopped fish products has improved quality characteristics - high organoleptic characteristics, increased moisture-binding ability, juiciness and softness.

Closest to the proposed method is a method of manufacturing a food product (Pat. RF No. 2287304, published on November 29, 2006), including mixing minced fish from freshwater fish and plant materials, fermenting, shaping meatballs and freezing, hydrated pea flour is taken as plant material , which is mixed with minced fish from freshwater fish. The invention is aimed at improving the consumer properties of a semi-finished product and a finished product from fish of reduced commercial and nutritional value while maintaining the traditional organoleptic properties and the necessary safety indicators.

The objective of the invention is the development of chopped frozen fish semi-finished products based on minced meat from unprofitable fish raw materials of the Northern basin of blue whiting and polar cod and improving their consumer properties by enriching them with plant components with a high content of amino acids, macro- and microelements, in particular amaranth flour or spelled flour.

The technical result, to which the claimed invention is directed, consists in obtaining from the unprofitable raw materials of the Northern basin a blue whiting and saiga of a new fish chopped frozen semi-finished product enriched with plant components, in particular amaranth flour or spelled flour.

The technical result is achieved due to the fact that in the proposed method for the production of prefabricated chopped frozen fish, including primary processing of fish raw materials, chopping fish and adding to the forcemeat components provided by the recipe, mixing, portioning, molding, breading, freezing, packaging. The raw materials used are minced unprofitable raw materials for cod fish (polar cod or blue whiting), but with good nutritional and biological value (Chemical composition and biochemical properties of hydrobionts of the coastal zone of the Barents and White Seas / TK Lebskaya, Yu.F. Dvinin, L .L. Konstantinova, V.I. Kuzmina, V.F. Tolkacheva, V.A. Mukhin, L.A. Shapovalova. - Murmansk: Pinro Publishing House, 2001. - 150 p .; Rational use of fish stocks / E .N. Kharenko [et al.] // Fisheries. - 1999. - No. 4. - S. 47-50).

Amaranth flour is used as plant raw material, which is processed according to the developed technology, or spelled flour, as well as sautéed vegetables - carrots and onions, are brought in raw eggs, salt, portioned, shaped, breaded, frozen and packaged.

To increase the biological value of minced fish and improve its formability, amaranth flour or spelled flour was added. Amaranth flour has a specific smell and taste. To mask the specific smell and taste of this amaranth flour, its passivation is used (Shmalko, N.A. Methods for obtaining products of heat treatment of amaranth grain // Food Technologies, 2004. - No. 1. - P. 54-56; Shmalko, N.A. , Bochkova, L.K., Roslyakov, Yu.F. Use of CO ₂ - meal from amaranth seeds in bakery // News of Universities. Food Technology, 2004. - No. 2-3. - P. 20-22).

When making amaranth flour in an amount of less than 6%, the value of the generalized quality indicator is minimal. This semi-finished product had poor moldability, and the finished product had a smearing consistency. The product with the content of amaranth flour in an amount of more than 7% (8, 9 and 11%) had good formability of the semi-finished product, but there was a taste of this additive, which was reflected in a low organoleptic rating. Because of this, a generalized indicator of quality is of low importance. A sample with an amaranth flour content of 7% by weight of minced meat has the highest value of a generalized quality indicator, since the semi-finished product had normal moldability, and the taste of flour was not felt.

The duration of the passage of amaranth flour also affects the properties of the semi-finished product and the finished product. The optimal mode of preliminary heat treatment of amaranth flour to mask a specific smell and taste is its passivation at a temperature of 120 ° C for 6 minutes.

When reducing the time of its heat treatment (less than 6 minutes), tasters noted the taste of amaranth flour in the finished product, which negatively affects the generalized quality indicator. Increasing the duration of sautéing improves the formability of the semi-finished product and the consistency of the finished dish.

According to the regression equation (1), the recommended amount of amaranth flour is 6-7%, the optimal duration of its passage is 6 minutes.

Spelled (or spelled) is a grain crop that belongs to the genus of wheat. The plant absolutely does not tolerate mineral fertilizers, so it is grown on special soil in limited quantities. Spelled is a dietary product, all the valuable substances in it have a high water solubility, therefore it is very quickly and easily absorbed by the body. Spelled is an excellent source of B vitamins, it contains 18 amino acids. All elements in the spelled are contained in ideal proportions for the human body.

Due to its chemical composition, spelled flour (Fig. 8) can significantly increase immunity, normalize blood pressure, improve blood circulation, regulate the functioning of the endocrine and cardiovascular systems, prevent the development of cancer, normalize digestive processes, cure anemia, remove harmful cholesterol and toxins, etc. .d. (Kryukova E.V. Study of the chemical composition of spelled flour // Bulletin of the South Ural State University, 2014. - No. 2. - S. 77-78).

Spelled flour was introduced in an amount of 1.5%; 6% and 12%. According to this indicator, the semi-finished product had the best properties at 12% flour, however, such a quantity negatively affects the organoleptic properties of the finished product: the consistency of the cutlets is tough, a bitter taste of spelled flour appears. When making 1.5% spelled, the semi-finished product has poor formability, a liquid consistency. The optimal amount of added flour is 5-7%.

Stuffing composition includes the following ingredients, mass. %:

Stuffing composition includes the following ingredients, mass. %:

Distinctive features of the proposed method from the prototype method are:

- minced fish of cod species (blue whiting, polar cod) is used as raw material;

- in the production use additional plant components - amaranth flour or spelled flour.

The use of additional plant components makes it possible to obtain a product containing a larger amount of amino acids compared to traditional technology and to expand the range of chopped frozen fish products.

The invention is illustrated by the drawings shown in FIG. 1-12.

In FIG. 1 shows the amino acid composition of the Saiki protein; FIG. 2 - chemical composition of saiga meat, in FIG. 3 - chemical composition of meat of northern blue whiting, in FIG. 4 shows the amino acid composition of the blue whiting protein; FIG. 5 - quantitative composition of mineral substances and vitamins blue whiting, in FIG. 6 - amino acid composition of amaranth grain, in FIG. 7 - chemical composition of amaranth flour, in FIG. 8 - chemical composition of spelled flour, in FIG. 9 - the content of interchangeable and irreplaceable amino acids in the semi-finished product with the addition of amaranth flour, in FIG. 10 - the content of essential amino acids in the semi-finished product with the addition of spelled flour, in FIG. 11 - nutritional value of the finished product with the addition of amaranth flour, in FIG. 12 - nutritional value of the finished product with the addition of spelled flour.

The method is as follows.

Unprofitable fish species of the Northern Basin of the codfish family or cod are thawed in water at a water temperature of no higher than + 20 ° C, the ratio of fish: water is 1: 2, the duration of defrosting is 2-3 hours. The fish is cut into the back, rinsed with water at a temperature of no higher than 20 ° C (using rinsing devices to rinse), incubated for 5 minutes to drain the moisture and sent for grinding on neopress. It is possible to use forcemeat for industrial production.

Onions are peeled, washed and cut into small cubes. The carrots are washed, peeled, washed repeatedly and cut into small strips. Vegetables passer in vegetable oil at a temperature of 120 ° C until half ready, then cool. Pass amaranth flour without oil for 6 minutes at 120 ° C, cool. All components according to the recipe are combined, molded, breaded in breadcrumbs, frozen in a shock way to a temperature in the center of the product minus 18 ° C and packaged. When using spelled flour, it is directly combined with minced meat, without passivation.

Example 1

Pass amaranth flour without oil for 6 minutes at a temperature of 120 ° C, cool. Minced fish from unprofitable fish species of the Northern Basin of the cod family of blue cod or saiga are combined with sautéed amaranth flour, sautéed vegetables, raw chicken eggs, salt, molded, breaded in breadcrumbs and frozen in a shock way to a temperature in the center of the product not higher than minus 18 ° С.

Example 2

Spelled flour is combined with minced fish from unprofitable species of the Northern Basin fish family of cod or blue cod, sautéed vegetables, raw chicken eggs, salt, molded, breaded in breadcrumbs and frozen in a shock way to a temperature in the center of the product not higher than minus 18 ° С.

The amino acid content in the semi-finished product with the addition of amaranth and spelled flour is respectively presented in the tables (Fig. 9, 10), the nutritional value of the finished product with the addition of amaranth and spelled flour is respectively presented in the tables (Fig. 11, 12), which indicates a high biological and the nutritional value of the semi-finished and finished product with the addition of amaranth flour and spelled flour. Analysis of the tables (Fig. 11 and 12) show that 100 g of the finished product in the form of cutlets satisfy the daily need for such essential amino acids as leucine by 17%, threonine - by 23% and lysine - by 24%, and this type of product can attributed to fortified foods.

The shape of the semi-finished products in both examples is oval-flattened with a pointed end without torn and broken edges. The surface is evenly sprinkled with breadcrumbs.

Taste ¹ ( ¹ Determined in controversial cases after heat treatment): the taste of fish is intensely expressed, characteristic of this type of raw material, there is a taste of carrots and onions, without other extraneous flavors.

Smell: inherent in semi-finished products of this type, without extraneous odors.

Consistency ¹ ( ¹ Determined in contentious cases after heat treatment): juicy, soft.

Sectional view: minced meat is well mixed. Color from gray to medium gray with interspersed passerized onions and carrots.

Samples of culinary products prepared in this way were highly appreciated and awarded a diploma of the International specialized exhibition “Sea. Resources. Technologies ”(Murmansk, 2015) were awarded a diploma in the nomination“ For the use of original recipes in the technology of manufacturing ”.

Claims (6)

1. Method for the production of semi-finished frozen chopped fish products, including primary processing of fish raw materials, chopping fish and adding vegetable components to minced fish, mixing, portioning, molding, breading and freezing, packaging, characterized in that low-profitable species of Northern fish are used as fish raw materials Basin of the cod family of blue whiting or polar cod, carrot, onion and amaranth flour, Passerovan fresh without oil at 120 ° C for 6 minutes, with the following ratio of ingredients, wt.%: Blue whiting or sausage minced fish 54.0-56.0 Passivated amaranth flour 6.0-7.0 Passer Carrots 16.0-18.0 Sauteed onions 6.0-8.0 Chicken egg 6.0 Food salt 1,0 Breadcrumbs 7.5, the semi-finished product is frozen in a shock manner to a temperature in the center of the semi-finished product not higher than minus 18 ° C. 2. A method of manufacturing semi-finished frozen chopped fish products, including primary processing of fish raw materials, chopping fish and adding vegetable components to minced fish, mixing, portioning, molding, breading and freezing, packaging, characterized in that unprofitable types of Northern fish are used as fish raw materials of the cod family of blue whiting or cod, as plant components carrots, onions and non-packaged flour half-passaged in vegetable oil are used . S, with the following ratio of ingredients, wt%: Blue whiting or sausage minced fish 54.0-56.0 Spelled flour 5.0-7.0 Passer Carrots 16.0-18.0 Sauteed onions 6.0-8.0 Chicken egg 6.0 Food salt 1,0 Breadcrumbs 7.5, the semi-finished product is frozen in a shock manner to a temperature in the center of the semi-finished product not higher than minus 18 ° C.

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