RU2694184C1 - Method of salting fish - Google Patents

Abstract

FIELD: fish-processing industry.

SUBSTANCE: disclosed is a method for salting delicatessen fish, involving primary treatment of fish raw material, cutting on fillet, dry salting and sending the semi-finished product to further process operations depending on the type of products, wherein dry salting is carried out with a composition of culinary and sea salt and functional components of vegetable origin at rate of 69.5–81.5 g of dry composite per 1 kg of fish raw material with the following ratio of initial ingredients of composition, g: grinding salt No.3 48.0–51.0; sea salt 9.0–11.0; paprika 1.6–3.0; black pepper – 0.56–1.75; lemon rind – 2.8–3.9; yellow mustard seed 1.7–2.35; black pepper spent 1.8–2.5; dried powder ginger – 1.54–3.0. Composition further contains an encapsulated extract of laurel leaf in amount of 2.0–2.5 g.

EFFECT: invention ensures low-salted delicatessen production of valuable fish species with improved organoleptic indices and extended shelf life without using chemical preserving agents.

1 cl, 3 tbl, 5 ex

Description

The invention relates to the fish processing industry, and in particular to methods of preserving fish with salting with the use of curing mixture, containing compositions of substances of natural origin with antioxidant properties, and can be used for the production of slightly salted products from delicious fish species.

The known method of salting salmon fish (Patent RU No. 2438334 IPC AV 23B 4/023 (2006.01), priority date 02/18/2010, publication date 01/10/2012), in accordance with which the introduction of preservative substances fish raw material is carried out by injecting a tezludny solution containing them. As substances that prolong shelf life, use of sodium tripolyphosphate in the amount of 15-20 wt. % per 1 kg brine, citric acid in an amount of 0.15-0.5 wt. % Also, this method involves the use of two-stage salting, where in the second stage (dosalivanie) used brine containing whey protein concentrate.

The disadvantage of this invention is the use in the process of salting synthetic substances - sodium tripolyphosphate, which leads to the development of osteoporosis, deterioration of calcium absorption and other diseases in humans. Also to the disadvantages of the method include the multi-stage process of salting and the loss of valuable food components of the raw material, diffusing into the brine, which, in turn, is problematic to dispose of.

There is a method of salting delicacy fish (patent RU No. 2586916 IPC AV 23B 4/023 (2006.01), priority date 02/19/2015, publication date 06/10/2016) by injecting with a salting solution containing a functional composite based on plant extracts. The method is based on the use of substances that prolong the shelf life of the product, extracts of mountain ash, cranberries, viburnum. The basis is an extract of mountain ash, which is added according to the recipe in the amount of 0.2-0.7 wt. % Additional herbal extracts are used more in order to increase the variety of product flavor.

The disadvantage of this invention is a multi-stage production, including the stage of injection during the salting and subsequent saling. This method requires special equipment - injectors, which are equipped with a small number of fish processing enterprises. The disadvantage is also the use of expensive multicomponent extracts from mountain ash, lingonberry, viburnum.

The closest technical solution to the claimed, adopted for the closest analogue - the prototype, is the method of salting salmon fish (Patent RU №2120761 IPC AV 23/0423 (1995.01), priority date 01.08.1997, publication date 10/27/1998), including the introduction of flavoring agent and preservative of plant origin, while as a preservative, a solution of two-color Lespedeza bicolor Tircz extract with a dry matter content of 0.3-0.5 g / ml in an amount of 0.01-0.1% by weight of fish is used.

The disadvantages of the prototype is the use as an preservative extract - Lespedeza two-color, not in the list of food additives allowed for use in the food industry (TRTS 029/2012); the high cost and difficulty of obtaining an extract of lespedeza two-color (three-stage extraction). In addition, from the description of the invention, it follows that in addition to lespedeza two-color, the known chemical preservative sodium benzoate is used, which is harmful to health. Also, a significant disadvantage of this method is the high content of table salt (7.65%).

The aim of the invention is to obtain a delicious fish product with improved organoleptic characteristics and increased shelf life with a low (less than 3.0 wt.%) Solysis content due to the use of the salt mixture that does not contain chemical preservatives when salting the composition while performing the functions of the latter are synergistically interacting antioxidants contained in products of plant origin. The task of expanding the assortment of curing mixtures is also solved.

The combination of plant substances with synergistically enhanced antioxidant properties as preservatives makes it possible to diversify flavors while maintaining the naturalness of the product and storage stability, despite the reduced dietary point of view, the content of table salt in the product (less than 3.0 wt.%) .

This is achieved by the fact that in the proposed method of salting salmon fish, including primary processing, cutting into fillets, dry salting, cutting into pieces, packing, vacuum packing or other technological operations that follow the salting stage, depending on the type of product, dry salting is carried out by curing mixture consisting of a composition of substances of natural origin with the following composition (1) (g):

salt grinding №3 - 48,0-51,0

sea salt - 9.0-11.0

paprika - 1.6-3.0

black pepper fraction - 0.56-1.75

lemon peel - 2.8-3.9

Yellow mustard seed - 1.7-2.35

Stent of black pepper - 1.8-2.5

dried ginger (powder) - 1.54-3.0.

The curing mixture may additionally contain encapsulated bay leaf extract - 2.5-3.0 g - composition (2).

The preservative effect is achieved by the fact that this composition of natural substances contains a total concentration of ascorbic (0.9%), citric acid (0.3%) and citrates (0.2%), which is more than 10 times more than sufficient to ensure the preservative the effect of the concentration of each of these substances in the product is not less than 0.02%. The same effect is enhanced by the presence of flavonoids in plant raw materials (Sarafanova, LA, Use of Food Additives. Technical Recommendations / L.A. Sarafanova. - SPb .: GIORD, 2005.). Considering that the curing mixture is powdered, it is obvious that time is required for diffusion of antioxidants into the product and diffusion cannot ensure their 100% yield from solid particles, therefore the composition contains an increased amount of antioxidants, but not exceeding the daily consumption rate (Rogov IA of food raw materials and foodstuffs / IA Rogov. - Novosibirsk .: Siberian University Publishing House, 2007. - 227 p.). In addition, it is known that in this combination antioxidants exhibit a synergistic effect.

The composition of the muscle tissue of salmon contains a large amount of polyunsaturated fatty acids - oleic, linoleic and unique, inherent only in fish raw materials, biologically active omega-3 acids - docosahexaenoic and - eicosapentaenoic.

However, these acids are very labile substances and are easily oxidized by atmospheric oxygen to form peroxides, hydroperoxides and free radicals. Free radicals and peroxide compounds can cause oxidative modification of biosubstrates, leading to lipid deterioration and deterioration of the organoleptic properties of the product during storage. Obviously, the presence of antioxidants is very important to prevent these processes and increase shelf life.

The use of such components as black pepper, mustard seed and paprika in the recipe allows you to create a new presentation of the product, making it more attractive and visible in the fish market.

Patented curing mixture contains a new composition of additives, which allows to provide the above properties.

The content in the mixture of sea salt gives the product a special pleasant taste that is not characteristic of table salt, and also performs the important function of replenishing iodine deficiency.

Dried paprika contains carotene, which is responsible for color, capsaicin, which adds sharpness. Paprika contains a large amount of vitamin C compared to other vegetables and even fruits, which provides the antioxidant properties of this supplement.

Black pepper contains pyroline, havicin, sugars, enzyme, essential oils and starch, alkaloids, gum. Black pepper contains piperine (4.5-7.5%), piperidine, essential oil, starch, protein. Pepper has a high content of ascorbic acid. It is also rich in calcium, iron, phosphorus, carotene and vitamins of group B.

Peel provides the necessary level of acidity, which contributes to the activation of acid proteases and contributes to a more complete course of maturation processes. It contains large amounts of calcium and vitamin C, which help strengthen bone tissue. The peel helps prevent the development of diseases such as osteoporosis, articular rheumatism and multiple arthritis. Peel helps reduce cholesterol in the body, which has a beneficial effect on the heart.

The use of mustard seeds is high in vitamins, polyunsaturated fatty acids (erucic, eicozenic, oleic), salts and minerals. Mustard increases appetite, contributes to the digestion of food, neutralizes toxins and poisons. Also mustard is a natural antibiotic and has antibacterial and anti-inflammatory properties. In this cruciferous spice, beneficial flavonoids of antioxidant nature have also been found, such as zeaxanthin, lutein and carotene. There are other well known antioxidants in mustard seed: vitamin A, vitamin C, vitamin E (in the form of gamma-tocopherol) and vitamin K.

Spent black pepper is used to reduce the cost of technology. The main function of this component is to improve the taste and aromatic properties of the product.

The introduction of encapsulated bay leaf extract into the curing mixture ensures that the deli product has a piquant taste in the absence of unpleasant sensations from ground particles of a dry bay leaf (Composition 2).

Thus, the combination of ascorbic, citric acids, calcium citrates, sodium and antioxidants of flavonoid nature contained in the components of the curing mixture (Bazarnova Yu.G. Study of the antioxidant activity of natural substances. / Yu.G. Bazarnova, K.Yu. Polyakov // Storage and processing of agricultural raw materials. - 2009. - No. 3. - pp. 3-4) in the proposed ratio, selected experimentally, gives a synergistic effect and helps prevent oxidative deterioration of raw materials, especially the biologically active lipid components of salted fish during refrigerated storage.

Moreover, this curing mixture, unlike chemically synthesized preservatives, does not have a negative side effect on the human body and enriches it with essential macro- and micronutrients.

The proposed method was implemented in the laboratory.

Examples of the method.

As raw material for salting, it is proposed to use chilled or defrosted frozen fish of the Salmon family (trout, salmon, chum salmon, omul, salmon, chinook salmon, nelmu, pink salmon, chira, coho, muksun and others).

Example 1

They took chilled Oncorhynchus Mykiss type trout in the form of a fillet with skin (cutting on a layer) weighing 500 g, prepared the curing composition by mixing the components in a predetermined ratio, then put the fillet with the skin downwards and sprinkling each layer with the mixture. The ambassador was kept in a cooling chamber with a temperature not higher than + 10 ° C with a tightly closed container. Upon reaching the fillet salt concentration of 2.0 -2.8%. At the end of salting, the fillets are frozen to a temperature of from -1 ° C to -5 ° C in the thickness of the fillet and they are cut into pieces or slices with simultaneous packing and packing under vacuum. For salting, curing mixture was used with the following ratio of components (g / 1 kg of fish) in the amount of:

salt grinding №3 - 36,0

sea salt - 4.0

paprika - 0.5

black pepper - 0,45

lemon peel -1,0

Yellow mustard seed - 0.7

black pepper spint - 1.0

dried ginger (powder) - 1.5.

The product was stored at a temperature of -2 ° C to + 6 ° C in the refrigerator for 48 days. On the 40th day of storage, the trout meat turned yellow around the edges, acquired a rancid taste and the characteristic smell of oxidized fat.

Example 2

All operations are similar to those of Example 1, only curing mix was used for dry salting with the following ratio of ingredients (g / 1 kg of fish):

salt grinding №3 - 48,0-51,0

sea salt - 9.0-11.0

paprika - 1.5-3.0

black pepper fraction - 0.56-1.75

lemon peel - 2.8-3.9

Yellow mustard seed - 1.7-2.35

Stent of black pepper - 1.8-2.4

dried ginger (powder) - 1.54-3.0.

On the 48th day of storage, the trout had an appearance peculiar to it, the aroma of ripened fish meat in combination with spices, an elastic consistency, oily on the cut, the taste was pleasant, rather salty.

Example 3

All operations are similar to those of Example 1. Only for dry salting was used curing mixture with the following ratio of components (g / 1 kg of fish):

salt grinding №3 - 70.0

sea salt - 11.0

Paprika - 5.0

black pepper - 2,75

lemon peel - 4.0

Yellow mustard seed - 3.35

black pepper spint - 3.0

dried ginger (powder) - 5.6.

On the 48th day of storage, the trout had an appearance peculiar to it, the aroma of ripe fish meat combined with spices, an elastic consistency, but the taste of spices and salt interrupted the taste of fish meat.

Example 4

All operations are similar to those of Example 2, but a composition comprising encapsulated bay leaf extract in the amount of 2.25 g per 1 kg of fish (Composition 2) was used for dry salting.

On the 48th day of storage, the trout had an appearance peculiar to it, the aroma of ripe fish meat in combination with spices, an elastic texture, oily to cut, the taste was pleasant, rather salty, enriched with a bay leaf flavor.

Example 5. As a control sample, Oncorhynchu Mykiss trout was produced, salted by the dry method (the concentration of sodium chloride in the product was 2.8%) without using the vegetable components of the curing mixture.

When storing the test and control samples of salted salmon from fish of the Salmonian family, it was found that the samples of examples 2, 3 and 4 remained microbiologically safe throughout the storage period (microbiological safety indicators did not exceed acceptable values - SanPiN 2.3.2.1078-01 - table 1, 2), the sample according to example No. 1 and the control sample No. 5 had higher microbiological safety indicators. The organoleptic properties of the samples in examples No. 1, No. 3 and control sample No. 5 deteriorated during storage, and sample No. 2 had noticeable advantages.

Thus, the claimed method of salting fish using the developed curing mixture allows to obtain high-quality low-salted products with improved organoleptic and biochemical properties by preventing lipid deterioration and prolong the shelf life during refrigerated storage of products compared to salmon-salted fish (GOST 7449-96) by 8 days by reducing the level of oxidative damage in the presence of antioxidants that make up the vegetable components of curing mixture.

Table 3 presents the results of the study of microbiological, organoleptic and physico-chemical parameters of the samples, made of slightly salted trout on the 48th day of refrigerated storage at temperatures from -2 ° C to + 6 ° C properties of the samples.

Claims (10)

1. The method of salting gourmet fish, including the primary processing of fish raw materials, cutting into fillets, dry salting and sending the semi-finished product for further technological operations, depending on the type of products, characterized in that the dry salting is performed by the composition of salt and sea salt and functional components of plant origin at the rate of 69.5-81.5 g of dry composite per 1 kg of fish raw materials in the following ratio of initial ingredients of the composition, g: salt of grinding №3 48,0-51,0 sea salt 9.0-11.0 paprika 1.6-3.0 black pepper 0,56-1,75 lemon peel 2.8-3.9 mustard seed yellow 1,7-2,35 Spen black pepper 1.8-2.5 ginger dried powder 1.54-3.0. 2. The method according to claim 1, characterized in that the composition further comprises encapsulated bay leaf extract in an amount of 2.0-2.5 g