RU2727357C1 - Method of salting delicatessen fish fillet - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used for production of dishes and appetizers with low-fat fish, as well as fish culinary products. Method for salting delicatessen fish fillet involves primary processing of fish raw material, cutting on fillet, salting and sending the semi-finished product to further process operations depending on the type of products. Salting is performed by a wet method. Maturation brine is prepared in amount of 1 kg of fish per 0.5 l of water, 100 g of the iodized salt, 2 g of the ferment preparation "Protamex", 50 g of sugar and 5 g of milled dried berries of barberry. Industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP" is immersed into tank with fish and brine and obtained system is treated for 4–5 minutes, then fish is maintained in same brine for 1–2 hours at temperature of 6–8 °C.EFFECT: method ensures reduction of the process duration of salting, production of salted slightly salted fish, uniform salting-out and improvement of organoleptic indices of the ready product by using natural food additives.1 cl, 3 ex

Description

The proposed invention relates to the food industry and can be used in public catering in the manufacture of dishes and snacks with lightly salted fish, as well as culinary products from fish.

The analysis of the existing methods of salting fish showed that mainly dry and wet salting methods are used. Dry salting dehydrates the fish and turns out to be dry, with a dense consistency, very salty. An analysis of the application of the wet salting method showed that uneven salting of fish occurs in a stationary brine, the salting process is delayed and fish spoilage often occurs.

A known method of salting fish (options), providing for washing, packing and mixing fish with dry salt. The fish mixed with salt is kept at a temperature of 0-10 ° C for 6-12 hours. Then the fish is poured with vegetable oil at the ratio of vegetable oil to fish from 1: 4 to 1: 1 and kept in it at a temperature of 0-10 ° C for 6-12 hours. In another embodiment, the fish mixed with salt is poured with vegetable oil at a ratio of vegetable oil to fish from 1: 4 to 1: 1 and kept in it at a temperature of 0-10 ° C for 12-24 hours with a single tedding 6-12 hours after filling with oil. The invention allows to reduce the duration of salting fish to 1-1.5 days (See RF patent No. 2411736, IPC А23В 4/023 (2006.01), publ. 02/20/2011 Bull. No. 5).

The disadvantages of this method are the multistage salting process, the need to turn fish, the loss of nutritionally valuable components of raw materials diffusing into vegetable oil, which is then problematic to dispose of. When tedding fish, various defects in the appearance of raw materials can occur.

There is a known method of salting fish, in which the fish raw material is exposed to an electric current for a few seconds to 1.5 minutes, and then the raw material is treated with a salting mixture (See RF patent No. 2210214, IPC A23L 1/325, publ. 20.08.2003 Byull. . No. 23). The disadvantage of this method is that when exposed to an electric current, iron hydrates are released on the surface of the fish, which have a harmful effect on humans.

There is a known method for the production of salted fish, where the process of salting and storage is carried out simultaneously at a temperature not higher than minus 18 ° C for at least 30 days, and the maturation of salted fish is combined with the defrosting process at a temperature of 0-5 ° C for two to three days ( See RF patent No. 2264112, IPC А23В 4/02, publ. 20.11.2005 bull. No. 32).

The disadvantages of this method are the duration of the technological process of preparation, additional economic costs and space for the simultaneous process of salting and storage of raw materials.

A known method of preparing lightly salted fish by salting raw materials in a dry way, where the fish is placed in a container and mixed with dry salt. The ambassador is carried out in 3 stages: the first is the beginning of salting and the formation of brine at a temperature of +1 to -1 ° С, the second is the main stage of salting at a temperature of -21 ° С, the third is the leveling of concentrations and maturation of fish at temperatures from 0 to +5 ° C (See RF patent No. 2313944, IPC. А23В 4/023, publ. 10.01.2008 Bull. No. 1).

However, lowering the fish salting temperature to -21 ° C promotes the crystallization of free water molecules in the fish body, which leads to a violation of the integrity of the fish meat and the loss of nutrients at the next stage of the process with a further increase in temperature.

The known method of salting salmon fish (see RF patent No. 2438334, IPC А23В 4/023 (2006.01), publ. 10.01.2012 Bul. No. 1), in accordance with which the introduction of preservatives fish raw material is carried out by injection of brine solution containing them. Sodium tripolyphosphate in the amount of 15-20 wt.% Is used as substances that extend the shelf life. % per 1 kg brine, citric acid in an amount of 0.15-0.5 wt. %. Also, this method involves the use of a two-stage salting, where in the second stage (salting) brine is used containing a concentrate of whey proteins.

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

The known method of salting gourmet fish (See RF patent No. 2586916, IPC А23В 4/023 (2006.01), publ. 06/10/2016 Bull. No. 16) by injection with a salting solution containing a functional composite based on plant extracts. The method is based on the use as substances that extend the shelf life of the product, extracts of mountain ash, lingonberry, viburnum. The mountain ash extract is taken as a basis, which is added according to the recipe in the amount of 0.2-0.7 wt. %. Additional plant extracts are used more in order to increase the variety of the product's taste.

The disadvantage of this invention is the multistage production, including the stages of injection during salting and subsequent salting. 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.

Closest to the claimed method is the method of salting gourmet fish (See RF patent No. 2694184, IPC А23В 4/023 (2006.01), A23L 17/00 (2016.01), publ. 09.07.2019 Bull. No. 19), including the primary processing of fish raw materials, fillet cutting, dry salting and sending the semi-finished product for further technological operations, depending on the type of product, while dry salting is carried out with a composition of table and sea salt and functional components of vegetable origin at the rate of 69.5-81.5 g of dry composite per 1 kg of fish raw material with the following ratio of the original ingredients of the composition, g: grinding salt No. 3 48.0-51.0; sea salt 9.0-11.0; paprika 1.6-3.0; black pepper fraction 0.56-1.75; lemon zest 2.8-3.9; yellow mustard seed 1.7-2.35; black pepper spent 1.8-2.5; dried ginger powder 1.54-3.0. The composition additionally contains encapsulated bay leaf extract in the amount of 2.0-2.5 g.

The disadvantages of the prototype are the high cost of the components included in the curing mixture and the need to hold the fish in the curing mixture, which causes additional economic costs and space for the simultaneous salting and storage of raw materials. In addition, when using conventional salting of fish in order to exclude the presence of parasites or helminths in the fish semi-finished product, it is necessary to ensure that the fish is kept in salting for a period of 3 to 7 days, which does not guarantee the safety of fish from the point of view of biological damage.

The problem solved by the invention is the development of a method for salting fillets of delicacies fish, which allows to reduce the duration of the process and to improve the quality and safety of salted fish fillets by eliminating the use of chemical preservatives while increasing the nutritional value of the finished product with improved and stable quality indicators during storage that meet the requirements of SanPiN 2.3.3.1078.01 "Hygienic requirements for food safety and nutritional value".

The problem posed is solved by the fact that the method of salting fillets of gourmet fish, including the primary processing of fish raw materials, cutting into fillets, salting and sending the semi-finished product for further technological operations, depending on the type of product, additionally differs in that the salting is carried out by the wet method, while the ripening brine 0.5 l of water, 100 g of iodized salt, 2 g of Protamex enzyme, 50 g of sugar, 5 g of crushed dried barberry berries are prepared per 1 kg of fish, after which an industrial processor is immersed in a container with fish and brine for cavitation disintegration liquid media and water "Hielscher Ultrasound Technology UP" and treat the resulting system with it for 4-5 minutes, then the fish is kept in the same brine for 1-2 hours at a temperature of 6-8 ° C.

The technical result of the invention is to reduce the duration of the salting process to 1-2 hours and to obtain high-quality slightly salted fish due to salting fish in brine, which, thanks to the use of ultrasound, promotes rapid, uniform salting and improvement of the organoleptic characteristics of the finished product by using natural food additives.

At the end of the salting, the fish fillets are sent for draining and further processing operations for packaging and storage.

The method of salting delicacy fish fillets is illustrated by the following examples.

Example 1 (prototype)

The method of salting gourmet fish includes 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 product, characterized in that the dry salting is carried out with a composition of table 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 material with the following ratio of the initial ingredients of the composition, g:

grinding salt No. 3 48.0-51.0

sea salt 9.0-11.0

paprika 1.6-3.0

black pepper fraction 0.56-1.75

lemon zest 2.8-3.9

mustard seed yellow 1.7-2.35

Spent black pepper 1.8-2.5

dried ginger powder 1.54-3.0.

With this method, the fish has its characteristic appearance, the aroma of ripened fish meat in combination with spices, an elastic consistency, but the taste of spices and bay leaves interrupt the taste of fish meat. The salt content in fish is no more than 6%.

Example 2

The method of salting fillets of gourmet fish includes the primary processing of fish raw materials, cutting into fillets, placing them in a container, wet salting. In this case, the fish fillet is poured with warming brine, and the ripening brine is prepared per 1 kg of fish 0.5 l of water, 100 g of iodized salt, 2 g of the Protamex enzyme, 50 g of sugar, 5 g of chopped dried barberry berries. Then the fish is kept in brine for 1-2 hours at a temperature of 6-8 ° C. At the end of the salting, the residual brine is drained off and further technological operations.

The use of crushed dried barberry vegetable powder in brine allows you to diversify the taste shades while maintaining the naturalness of the product, and helps to prolong the shelf life, and the use of the Protamex enzyme helps to accelerate the maturation of fish fillets and the formation of pleasant organoleptic properties.

The finished product is lightly salted products with a delicate, soft and juicy consistency, good presentation. The salt content in the finished product is no more than 3.5-3.8%, which does not meet the chemical requirements for lightly salted fish specified in GOST 7448-2006 Salted fish. Technical conditions. Therefore, in order to achieve the minimum permissible mass fraction of sodium chloride in fish, it is necessary to increase the aging period of the fish in the salting brine.

Example 3

The method of salting fillets of gourmet fish includes the preparation of fish fillets, placing them in a container, then the fish is poured with warming brine, and the ripening brine is prepared per 1 kg of fish 0.5 l of water, 100 g of iodized salt, 2 g of Protamex enzyme, 50 g of sugar, 5 g of crushed dried barberry berries, after which an industrial processor for cavitation disintegration of liquid media and water "Hielscher Ultrasound Technology UP" is immersed in a container with fish and the resulting system is treated with it for 4-5 minutes. Then the fish is kept in the same brine for 1-2 hours at a temperature of 6-8 ° C. At the end of the salting, the residual brine is drained off and further technological operations.

The finished product is a light-salted product with high taste, very soft, delicate texture, good presentation. The salt content in the finished product is 4-4.2%, which meets the chemical requirements for lightly salted fish specified in GOST 7448-2006 Salted fish. Technical conditions.

The claimed method can significantly reduce the duration of the technological process of salting fish (1-2 hours) and obtain high-quality slightly salted products with a juicy, delicate texture, excellent taste and good presentation.

The use of vegetable powder of crushed dried barberry berries allows you to diversify the taste while maintaining the naturalness of the product and stability during storage, and the use of the Protamex enzyme helps to accelerate the maturation of fish fillets and the formation of pleasant organoleptic properties.

Acceleration of the preservative effect is due to the ability of ultrasound to penetrate into the intercellular spaces of various substances and enhance diffusion-osmotic processes. Thanks to the action of ultrasound, free ions (radicals) are produced, which enhance chemical reactions, making the process of penetration of curing ingredients into fish fillets easier, while increasing the diffusion rate.

In addition, ultrasonic processing of fish raw materials improves microbiological parameters.

It has been established that almost all microscopic plants and organisms die when exposed to ultrasound. Intestinal, typhoid, diphtheria, hay bacillus, tetanus, salmonella, cocci, trypanosomes, Trichomonas, the causative agent of typhus are destroyed by ultrasound. High-intensity ultrasound has a destructive effect on parasites and helminths, as well as influenza, tobacco mosaic, encephalitis, and typhus viruses.

Ultrasonic treatment of salting brine and fish leads to the manifestation of reducing properties in fish raw materials, since it has an antioxidant effect.

As can be seen from the above examples, the patented method of salting fillets of gourmet fish makes it possible to shorten the duration of the process of salting fish fillets and to obtain high-quality slightly salted products with high organoleptic properties and safety indicators.

Claims (1)

The method of salting fillets of gourmet fish, including the primary processing of fish raw materials, cutting into fillets, salting and sending the semi-finished product for further technological operations, depending on the type of product, characterized in that the salting is carried out by the wet method, while the ripening brine is prepared per 1 kg fish 0.5 l of water, 100 g of iodized salt, 2 g of Protamex enzyme, 50 g of sugar, 5 g of crushed dried barberry berries, after which an industrial processor for cavitation disintegration of liquid media and water is immersed in a container with fish and brine. Ultrasound Technology UP "and the resulting system is treated with it for 4-5 minutes, then the fish is kept in the same brine for 1-2 hours at a temperature of 6-8 ° C.