RU2726537C1 - Semi-finished product composition of fish flesh rissoles - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used in production of fish or fish-and-vegetable products for preventive alimentation. Composition of semi-products of rissoles from fish meat contains fillet of fish raw material, a complex of vegetative additives and spices consisting of sauteed carrots and bulb onions in butter, oat flakes, iodized salt. Fish raw material is represented by catfish, halibut, additional vegetal additives and spices are introduced: yellow zucchini, dry ashberry, sweet pepper, melissa, dill greens, amaranth flour, corn bran preliminarily soaked in milk for 5 minutes, allspice, food preventive salt with reduced content of sodium. Quantitative ratio of primary components is selected.EFFECT: providing preservation of useful properties of initial components of the semi-finished products and production of a fish product intended for dietary and preventive nutrition.1 cl, 5 ex

Description

The invention relates to the food industry and can be used in the production of fish or fish products for preventive nutrition.

Known invention of fish cutlets. Cutlets contain fish fillets without skin and bones, bread crumbs, sodium chloride, butter, boiled potatoes, boiled mashed carrots, pomace of berries at a certain ratio of components (patent RU 2357486, A23L 1/325, 2006 - analogue).

The disadvantage of the known method of cooking fish-vegetable cutlets is a significant loss of nutrients, vitamins, as a result of preliminary boiling of potatoes and carrots, as well as baking at a temperature of 280 ° C.

Also known is a fish product containing fish raw materials, pork fat, sautéed carrots and onions in butter, Jerusalem artichoke, oat flakes, iodized edible salt, a structure-forming additive (a mixture of bran and apple pectin) with a certain ratio of components (patent RU 2310346, A23L 1 / 325, A23L 1/29, 2007 - prototype).

The disadvantage of this composition of a fish product for school meals is the unbalanced mineral and vitamin composition of the product, which negatively affects the growing body.

The technical result of the invention lies in the balanced preservation of the beneficial properties of the initial components of semi-finished products of fish meat cuts and obtaining a fish product of a functional orientation.

The technical result is achieved by the fact that in the composition of semi-finished products of meatballs from fish meat containing fillets from fish raw materials, a complex of herbal additives and spices, consisting of sauteed carrots and onions in butter, oatmeal, iodized edible salt, characterized in that the quality fish raw materials are used catfish, halibut, additional herbal additives and spices are introduced: yellow-fruited zucchini, dry mountain ash, sweet pepper, lemon balm, dill greens, amaranth flour, corn bran pre-soaked in milk for 5 min., allspice, preventive food salt with reduced sodium content, with the following ratio of components, wt. %:

Fish fillet 40.0-55.0 Butter 0.5-3.0 Amaranth flour 3.5-6.5 Corn bran 1.0-5.0 Yellow marrow 8.0-17.0 Rowan dry 6.0-15.0 Sweet pepper 1.0-5.0 Bulb onions 3.0-7.0 Carrot 3.0-7.0 Melissa 0.5-2.5 Dill greens 0.2-0.8 Allspice 0.05-0.2 Prophylactic food salt with low sodium content 0.5-1.2.

The novelty of the proposed proposal lies in the preservation of the beneficial properties of the initial components of semi-finished products from fish meat and the introduction of such herbal additives that guarantee the receipt of a fish product of a functional orientation, intended for dietary and preventive nutrition.

The claimed composition of semi-finished products of meatballs from fish meat meets the criterion of "industrial applicability", since it can be used in any enterprise for the production of fish and fish products.

The preparation of a composition of semi-finished products of meatballs from fish meat is carried out as follows: chopped fish fillets are mixed with chopped vegetable components, as vegetable components, yellow-fruited zucchini, dry mountain ash, sweet pepper, lemon balm, dill greens, onions, carrots, corn bran, amaranth flour, moreover, onions and carrots sautéed in butter for 2-3 minutes, corn bran pre-soaked in milk for 5 minutes, add spices - allspice, prophylactic food salt with a low sodium content, all components of the recipe are thoroughly mixed, sent for more finely chop and beat for 7-10 minutes. at a temperature of 17-24 ° C. The prepared mixture is molded in the form of an oval or round shape weighing 45-50 or 80-85 g, subjected to heat treatment in a double boiler for 15-30 minutes, cooled to -6 ° C, sent to storage.

Components that make up the composition of semi-finished fish meat balls:

- fish raw material, which is used as fish with the least amount of connective tissue, for example: catfish, halibut, which has a rich vitamin and mineral composition, mineral salts, participates in most vital processes of the human body, prevents the occurrence of cancer, is easily absorbed, favorably affects the health of internal organs, skin, nervous system; steamed fish belongs to products with valuable properties, has a high nutritional and biological value, it contains a large amount of complete proteins, essential amino acids. Pre-steaming fish ensures the destruction of vegetative microflora;

- heat treatment of the fish product in a double boiler retains the beneficial properties of the original components;

- amaranth flour contains a large amount of protein and fiber, while reducing the calorie content of food (phytonutrients and fibers prevent the body from absorbing excess cholesterol along with fatty foods), does not contain gluten, is rich in amino acids (lysine and methionine), reduces blood sugar levels;

- corn bran contain macro- and trace elements potassium, iron, sodium, cobalt, chromium, magnesium, zinc, copper, Vitamins: A, B _1, E, PP, B _2, H, help to strengthen and improve the digestive tract, comprising corn bran is tryptophan. It helps to cope with depressive conditions and nervous disorders, cleanse the body of toxins and toxins, and also optimize metabolic processes;

- yellow zucchini, the fruits of which contain phosphorus, mineral salts of potassium, calcium, as well as magnesium and some salts of sodium, sulfur and iron. In addition, zucchini is rich in trace elements (titanium, lithium, molybdenum, aluminum and zinc). The main advantage of zucchini over other products is its low calorie content. Nutritionists advise those who want to lose weight to use this vegetable. The inclusion of zucchini in the diet has a beneficial effect on the work of the cardiovascular system. Regular consumption of zucchini helps to remove excess fluid from the body. The pectins that make up the zucchini contribute to the elimination of excess cholesterol from the body. Eating zucchini helps prevent liver disease. The vegetable is rich in iron, which enriches the blood with oxygen. The trace elements and sugars that are part of the fruit are beneficial for people with diabetes;

- dry mountain ash contains a huge amount of vitamins. Mountain ash contains vitamins P, B ₂ , PP, E, K, provitamin A, sugars (up to 8% - fructose, glucose, sucrose, sorbose), glycosides, amino acids, tannins, pectin and bitter substances, 48% organic acids, flavonoids (a lot of routine), a lot of iron, copper and manganese, iodine, zinc, potassium, magnesium, alcohols (sorbitol and goit), essential oil; as well as phytoncides, which heal and disinfect the air. Rowan has a diuretic, diaphoretic, hemostatic, choleretic effect. Rowan berries contain beta-carotene. Rowan contains a colossal amount of vitamin C. Our capillaries and blood vessels are in great need of this vitamin; without it, the walls of the vessels become fragile. Reduces blood cholesterol levels, it is considered a good prophylactic agent against strokes, heart attacks, increased blood pressure. It removes heavy metals, toxins, decay products from the body. Normalizes metabolic processes in the body;

- sweet pepper contains mineral salts: sodium, magnesium, potassium, calcium, iron, fluorine, zinc, iodine and others, carotene (provitamin A), which is responsible for good vision, normal development of the body; vitamin P (bio-flavonoid), which inhibits the growth of cancer cells, improves immunity, maintains normal blood pressure; B vitamins - elements useful for the liver, which also have good dietary characteristics;

- onions contain nitrogenous substances, various sugars: glucose, fructose, sucrose, maltose, polysaccharide inulin, phytin, quercetin flavonoid and its glucosides, fats, various enzymes, calcium and phosphorus salts, phytoncides, citric and malic acids, vitamins A, B ₁ , B ₂ , PP, C, as well as essential oil. Onions release special volatile substances - phytoncides that kill ciliates, fungi and pathogenic bacteria. Volatile phytoncides destroy diphtheria and tubercle bacilli. Onion enhances appetite, promotes increased secretion of digestive juices, has a well-pronounced diuretic property, has bactericidal and antiseptic properties, improves food absorption, increases the body's resistance to various diseases;

- carrots have antiseptic, anthelmintic, demineralizing, choleretic, analgesic, expectorant, anti-inflammatory, anti-sclerotic effects on the body. It also enhances the activity of the glands in the gastrointestinal tract. Carrots also contain a lot of sugars, the predominant among which is glucose; a small amount of starch and pectin substances, a lot of fiber, lecithin and other phosphatides. Potassium salts prevail among mineral salts. Especially valuable is the high content of carotene in carrots - up to 9 mg /%; vitamins of group B, vitamin D;

- lemon balm is a good sedative, antispasmodic, laxative, antiemetic agent; enhances the secretory function of the stomach and stimulates the motility of the biliary tract; has a powerful sedative effect. Melissa stimulates the digestive system, it is credited with antiviral and anti-inflammatory effect; with disruptions in digestion, autonomic neurosis, gastritis and colitis. Lemon balm contains the following vitamins: PP - 1.78 mg, PP - 0.95 mg, B ₉ - 105 μg, B ₆ - 0.16 mg, B ₁ - 0.08 mg, B ₂ - 0.18 mg, C - 13.3 mg, A - 203 μg; minerals: zinc - 1.09 mg; copper - 0.24 mcg; manganese - 1.12 mg; iron - 11.87 mg; phosphorus - 60 mg; sodium - 30 mg; magnesium - 63 mg; calcium - 199 mg; potassium - 458 mg. Melissa stimulates the digestive system, it is credited with antiviral and anti-inflammatory effect; in case of disruptions in digestion, autonomic neurosis, gastritis and colitis;

- dill greens contain vitamins A, C, folic acid, calcium and potassium; increases skin elasticity, cleanses mucous membranes, has a beneficial effect on vision, especially twilight, improves the activity of the nervous system, and improves immunity. Dill has a slight diuretic effect, is also used as a choleretic property, helps to normalize intestinal motility;

- allspice, the composition includes the valuable essential oil of pimenta (about 4%), which contains tannins, fatty oils, resins, and also such components as: pellandren; eugenol; cineole; caryophyllene. In addition, allspice is rich in vitamin C, retinol and B vitamins, as well as minerals necessary for the body: potassium, sodium, calcium, phosphorus, zinc and iron, magnesium, selenium, copper, manganese; normalizes the water-salt balance in the body;

- food prophylactic salt with low sodium content contains potassium and magnesium salts, stimulating the work of the heart muscle and additionally enriched with iodine. The use of magnesium salts helps to prevent the thickening of blood vessels, and potassium salts affect myocardial contractility.

This composition of semi-finished products from fish meat is an important source of protein, macro- and microelements, dietary fiber for the healthy functioning of the human body and the main components are fish raw materials, butter, amaranth flour, corn bran, yellow marrow, dry mountain ash, sweet pepper, onion onions, carrots, lemon balm, dill, allspice, prophylactic food salt.

To prove the effectiveness, we give 1-5 examples, taken at the following quantities: fish raw materials - 40.0%, 45.0%, 48.0%, 52.0%, 55.0%; butter - 0.5%, 1.0%, 1.5%, 2.0%, 3.0%; amaranth flour -3.5%, 4.0%, 5.0%, 5.5%, 6.5%; corn bran - 1.0%, 2.0%, 3.0%, 4.0%, 5.0%; zucchini yellow-fruited - 8.0%, 10.0%, 12.0%, 14.0%, 17.0%; mountain ash dry - 6.0%, 9.0%, 11.0%, 12.5%, 15.0%; sweet pepper - 1.0%, 1.5%, 2.0%, 3.5%, 5.0%; onions - 3.0%, 4.0%, 5.0%, 6.0%, 7.0%; carrots - 3.0%, 4.0%, 5.0%, 6.0%, 7.0%; lemon balm - 0.5%, 1.0%, 1.2%, 2.0%, 2.5%; dill greens - 0.2%, 0.35%, 0.5%, 0.65%, 0.8%; allspice -0.05%, 0.08%, 0.1%, 0.15%, 0.2%; prophylactic food salt - 0.5%, 0.6%, 0.8%, 1.0%, 1.2%.

Example 1. Obtaining a composition of semi-finished products from fish meat, which contain fish raw materials - 40.0%, butter - 0.5%; amaranth flour - 3.5%, corn bran - 1.0%, yellow marrow - 8.0%, dry mountain ash - 6.0%, sweet pepper - 1.0%, onion - 3.0%; carrots - 3.0%; lemon balm - 0.5%, dill greens - 0.2%; allspice - 0.05%; food prophylactic salt - 0.5%.

The composition of semi-finished products from fish meat is obtained with an insufficiently uniform consistency. Light gray. The smell and taste are not very pleasant.

Example 2. Obtaining a composition of semi-finished products from fish meat, which contain fish raw materials - 45.0%, butter - 1.0%; amaranth flour - 4.0%, corn bran - 2.0%, yellow marrow - 10.0%, dry mountain ash - 9.0%, sweet pepper - 1.5%, onion -4.0%; carrots - 4.0%; lemon balm - 1.0%, dill greens - 0.35%; allspice - 0.08%; prophylactic food salt - 0.6%.

The composition of semi-finished products from fish meat has an insufficiently delicate consistency. Light gray. The smell is aromatic, quite tasty.

Example 3. Obtaining a composition of semi-finished products from fish meat, which contain fish raw materials - 48.0%, butter -1.5%; amaranth flour - 5.0%, corn bran - 3.0%, yellow marrow - 12.0%, dry mountain ash - 11.0%, sweet pepper - 2.0%, onion -5.0%; carrots - 5.0%; lemon balm - 1.2%, dill greens - 0.5%; allspice - 0.1%; food prophylactic salt - 0.8%.

The composition of semi-finished fish meat balls consists of a homogeneous finely ground viscous consistency. Color from light gray to gray. The smell and taste are pleasant, characteristic of this type of product with aromas of spices, without foreign smell and taste.

Example 4. Obtaining a composition of semi-finished products from fish meat, which contain fish raw materials - 52.0%, butter - 2.0%; amaranth flour - 5.5%, corn bran - 4.0%, yellow marrow - 14.0%, dry mountain ash - 12.5%, sweet pepper - 3.5%, onion - 6.0%; carrots - 6.0%; lemon balm - 2.0%, dill greens - 0.65%; allspice - 0.15%; prophylactic food salt - 1.0%.

The composition of semi-finished products from fish meat consists of a homogeneous, finely ground, delicate consistency. Color from light gray to gray. The smell is pleasant, but not strong enough. The smell is not aromatic enough.

Example 5. Obtaining a composition of semi-finished products from fish meat, which contain fish raw materials - 55.0%; butter - 3.0%; amaranth flour - 6.5%; corn bran - 5.0%; zucchini yellow-fruited - 17.0%; dry mountain ash - 15.0%; sweet pepper - 5.0%; onion -7.0%; carrots - 7.0%; lemon balm - 2.5%; dill greens - 0.8%; allspice - 0.2%; food prophylactic salt - 1.2%.

The composition of semi-finished fish meat balls consists of a homogeneous dense mass. Color from light gray to gray. Smell - odorless, tasteless.

The best option from the above examples 1-5 is the composition of semi-finished products from fish meat obtained according to example 3, since in terms of nutritional value and mass fraction of the introduced components, it is most suitable for dietary and preventive nutrition.

Comparative analysis of the claimed technical solution with the prototype allows us to conclude that the claimed composition of semi-finished products of fish meat cuts in comparison with the prototype ensures the preservation of the beneficial properties of the initial components of semi-finished products of fish meat cuts and obtaining a fish product of a functional orientation through the use of additional components.

Claims (2)

Composition of semi-finished products of fish meat balls, containing fillets from fish raw materials, a complex of herbal additives and spices consisting of sautéed carrots and onions in butter, oatmeal, iodized edible salt, characterized in that catfish, halibut are used as fish raw materials, additional herbal additives and spices are introduced: yellow zucchini, dry mountain ash, sweet pepper, lemon balm, dill, amaranth flour, corn bran, pre-soaked in milk for 5 minutes, allspice, prophylactic food salt with a low sodium content, with the following ratio of initial components, wt. %: Fish fillet 40.0-55.0 Butter 0.5-3.0 Amaranth flour 3.5-6.5 Corn bran 1.0-5.0 Yellow marrow 8.0-17.0 Rowan dry 6.0-15.0 Sweet pepper 1.0-5.0 Bulb onions 3.0-7.0 Carrot 3.0-7.0 Melissa 0.5-2.5 Dill greens 0.2-0.8 Allspice 0.05-0.2 Prophylactic food salt with low sodium content 0.5-1.2.