RU2729380C1 - Fish herring salting method - Google Patents

Abstract

FIELD: fish-processing industry.SUBSTANCE: disclosed is a method for salting fish of the herring family, involving primary treatment of fish raw material, injection of brine solution based on 9–12 % of fish weight and sending the semi-finished product to further process operations depending on the type of products, wherein injection is carried out with a brine injection solution containing a mixture of the following initial composition of components, %: capsules with a BAS – concentrate of fish oil enriched with omega-3 fatty acids 7.5–15.0; culinary food salt – 29.0; fish protein hydrolyzate with protein content of not less than 70 % 21.3; sodium tripolyphosphate 18.8; potassium citrate 0.6; water – balance, as well as dosing the product with a dry method in amount of 3–4 % of the weight of the fillet, using a herbal composition in the following initial ratio, g: salt of the No.3 grinding 48.0–21.0; sea salt 9.0–11.0; paprika 1.6–3.0; black pepper pellet – 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 – 15.4–3.0. Herbal composition further contains encapsulated cloves extract in amount of 2.5–3.0 g.EFFECT: invention ensures production of weakly salted fish product with high content of omega-3 fatty acids and vitamins, fish after spawning, with improved organoleptic and functional indices and extended shelf life, without using chemical preserving agents.1 cl, 2 tbl, 8 ex

Description

The invention relates to the fish processing industry, in particular to methods of preserving fish by salting using an injection mixture containing protein hydrolyzate fish oil capsules with a high content of omega-3 fatty acids, as well as salting with a curing mixture containing a composition of substances of natural origin with antioxidant properties, for the production of slightly salted herring production after spawning changes.

A known method of salting gourmet fish (patent RU No. 2694184 IPC А23В 4/023, priority date 12/20/2018, publication date 07/09/2019) dry salting using a composition of sea and table salts and functional substances of plant origin with pronounced antioxidant properties.

The disadvantage of this invention is the length of the process compared to the use of injection. Also, the disadvantages include the loss of weight associated with the rejection of the use of synthetic substances designed to increase the water-holding capacity.

There is a known method of obtaining a salty snack product from herring for feeding children of preschool and school age (patent RU No. 2601064 IPC А23В 4/023, priority date 06.10.2015, publication date 27.10.2016), characterized by a two-stage ambassador, while at the first stage the salting is carried out sprinkling each row with a salting mixture consisting of sodium chloride, potassium chloride and granulated sugar in a ratio of 0.7: 0.3: 1, respectively, in an amount of 10% by weight of the fillet, with a salt content of 4-6%.

The disadvantage of this invention is the high salt content, despite the fact that currently the food industry tends to

creation of products with a reduced salt content while maintaining the same shelf life. Also, the disadvantage of this method is the problem of disposal of brine containing salt, fats and other substances, some of which are subject to special control measures.

The closest technical solution to the claimed one, taken as the closest analogue "- prototype, is a method of salting gourmet fish (patent RU No. 210105888 IPC А23В 4/023, priority date 02/18/2010, publication date 08/27/2011), according to which fish raw materials canned with a two-stage salting, providing a decrease in the duration of the process and an increase in the yield of the product and its shelf life.At the first stage, fish raw materials are injected with brine containing sodium tripolyphosphate, citric acids and lactose (0.070 kg of dry composite per 1 kg of brine). At the second stage of salting, the fish was immersed in brine containing whey proteins at the rate of 0.010 kg per 1 kg brine Also, this method provides for the use of a two-stage salting, where in the second stage brine is used, the content of whey protein concentrate.

The disadvantage of the prototype is the low shelf life of the finished product, which is 14 days. Such expiration dates limit the possibilities of selling products in large retail chains, which is disadvantageous for the manufacturer. In addition, the use of whey both at the stage of injection and at the stage of salting is difficult due to the need for frequent delivery of this component of the salting mixture to production due to its limited shelf life.

The aim of the invention is to obtain a functional food product from fish of the herring family with improved organoleptic and functional properties, nutritional value and increased shelf life at a low (less than 3.0 wt.%) Salt content.

The problem solved by the present invention is to use

when salting injection technology with an injection mixture containing

protein hydrolyzate, and salting with a curing mixture that does not contain chemical preservatives.

This invention is applicable for salting any fish of the Herring family, however, it is most advisable to use it when salting fish caught in the spring-summer period, since at this time the Herring is characterized by low taste characteristics and unsatisfactory nutritional value, namely, it has a low fat content 4-6 % due to exhaustion after spawning.

The technical result of this invention is an increase in the shelf life of slightly salted fish products without the use of synthetic preservatives, as well as an increase in the content of omega-3 and omega-6 fatty acids in fish after spawning changes.

The technical result is achieved due to the fact that in the method of salting fish of the Herring family, which includes primary processing of fish raw materials, decapitation of the carcass, injecting it with brine, including capsules of biologically active substances, salting using a mixture of plant antioxidants and sending the salted semi-finished product for further technological operations in Depending on the type of product, injection is performed with brine containing a composite of functional ingredients at the rate of 49.9 g of dry matter per 100 g of liquid. The composition of the composite for injection is as follows, (no more,%):

capsules with biologically active substances (BAS) (fish oil concentrate enriched with omega-3 fatty acids) - 7.5-15.0 table salt (taking into account the salt content in the protein girolysate) - 29.0

protein hydrolyzate fish (protein content not less than 70%) - 21.3 sodium tripolyphosphate - 18.8 potassium citrate - 0.6.

Re-salting of the injected semi-finished fish product is made by curing

with a mixture of the following composition (1) (g):

grinding salt No. 3 - 48.0-21.0

sea salt - 9.0-11.0

paprika - 1.6-3.0

black pepper shot - 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) - 15.4-3.0

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

An increase in the yield of the finished product and a decrease in the duration of the salting process is achieved by introducing a protein hydrolyzate obtained from the waste from Herring butchering, containing a composite of functional ingredients, into the muscle tissue of fish using special devices - a needle injector. The weight gain when injected reaches 12% depending on the size range of the fish.

The ingredients included in the composite help to increase the technological yield of the product, accelerate the salting process and impart functional properties to the product.

The preservative effect is achieved by the presence in the curing composition of natural substances of the total concentrations of ascorbic (0.9%), citric (0.3%) acids and citrates (0.2%), which is more than 10 times higher than the concentration of each substance sufficient for preservation (0.02%). The effect of conservation is enhanced by the content of flavonoids in plant raw materials (Safronova LA Application of food additives. Technical / LA Safronova. - SPb .: GIORD, 2005).

Also, enrichment of the product with BAS capsules (fish oil concentrate enriched with omega-3 fatty acids and vitamin DZ) allows

rationally use herring in the post-spawning period (depleted) and produce from it a functional fish product with a high content of fat and protein.

The most significant biologically active components of fish of the herring family are essential polyunsaturated fatty acids (PUFA), represented by omega-3 fatty acids. A special role in the composition of fat belongs to essential PUFAs - linoleic C18: 2, linolenic C | 8s, and arachidonicSoya- PUFAs are structural elements of cell membranes and ensure the normal development and adaptation of the human body to unfavorable environmental factors. (Tereshchuk L.V. Physiological and biochemical foundations of food production / L.V. Tereshchuk, K.V. Starovoitova // Kemerovo Technological Institute of Food Industry. - Kemerovo, 2016. -

1 s). Omega-3 fatty acids form tissue hormones and prevent clogging and aging of the cardiovascular system. Contribute to the prevention and reduction of inflammatory and allergic processes (Seregin S.A. Biologically active additives in the production of products from animal raw materials: textbook / S.A. Seregin; Kemerovo Technological Institute of the Food Industry. - Kemerovo, 2014. -

2 s).

Since herring in the post-spawning period contains a reduced amount of fat, it is advisable to make up for the lack of irreplaceable components.

Especially rich in omega-3 acids are waste from cutting aquatic organisms, containing muscle tissue and skin. For the enrichment of a slightly salted fish product, it is possible to use a protein hydrolyzate from wastes from the cutting of aquatic organisms, obtained by an electrochemical method using electrolyzers of an original design, approved for use in the food industry. There is technology

release of lipids from protein hydrolysates. The cryoconcentration method was used to concentrate fatty acids in fat.

The proposed method was implemented in laboratory conditions.

Examples of implementation of the method.

It is proposed to use chilled or defrosted frozen fish of the Herring family caught in the post-spawning period as raw material for salting.

Example 1

They took 500 g of chilled herring. They washed them and then butchered them (beheading with gutting). The decapitated carcasses were sent for injection with brine. Tuzluk for injection was prepared separately. Took 50 ml of water, dissolved in it 50 ml of mixture 1. After complete dissolution of the components brine was used for injection. The salt content of the fish after injection was 1.2 to 1.6%. Then the fish was skinned and cut into fillets and sent for dry salting. For salting used curing mixture 2. Curing composition was made by mixing the components in a given ratio. The fillets were placed skin side down in order, sprinkling each layer with a mixture. The additional salting was carried out in a cooling chamber with a temperature not exceeding + 10 ° С. When the salt concentration in the fillet reaches 2.5-2.8, the fish is frozen to a temperature of -1 ° C - -5 ° C in the thickness of the fillet and slicing is carried out either into a piece or into slices with simultaneous packing into containers. For salting, a composite for injection (1) in the amount of 45.0 ml and a mixture for dosol (2) were used at the rate of 70.0-82.0 g of dry mixture per 1 kg of fillet.

The product was stored at temperatures from -2 ° C to + 6 ° C in a refrigerator for 99 days. On the 99th day of storage, the herring fillet had its characteristic appearance, the aroma of ripened fish meat combined with spices, an elastic consistency, and the required salinity.

Example 2

All operations are similar to those of Example 1, but composite (1) in the amount of 100.0 ml was used for injection.

During the injection process, a large amount of solution was not absorbed by the raw materials, which is irrational for the production process. On the 99th day, there was a deterioration in the structure of finished products, as well as an unsatisfactory appearance.

Example 3

All operations are similar to those of Example 1, but composite (1) in the amount of 25.0 ml was used for injection.

On the 99th day of storage, the herring fillet had the smell and taste of immature fish. Yellowing around the edges and smell of rancid fat were also observed.

Example 4

All operations are similar to those of Example 1, but composite (1) in the amount of 60.0 ml was used for injection.

On the 99th day of storage, the herring fillet had its characteristic appearance, the aroma of ripened fish meat combined with spices, an elastic consistency, and the required salinity.

Example 5

All operations are similar to the operations of example 1, but for salting, the mixture (2) was used in the amount of 50.0-53.0 g per 1 kg of fillet.

On the 99th day of storage, the herring fillet turned yellow at the edges, acquired a rancid taste and a characteristic smell of oxidized fat.

Example 6

All operations are similar to those of Example 1, but for salting, a mixture (2) was used in the amount of 60.0-70.0 g per 1 kg of fillet.

On the 99th day of storage, the herring fillet had its characteristic appearance, the aroma of fish combined with spices, but the taste of spices and salt interrupted the taste of fish meat.

Example 7

All operations are similar to those of example 1, but for salting up, a composition was used that included encapsulated lingonberry extract in an amount of 2.25 g per 1 kg of fish (Composition 2).

On the 99th day of storage, the herring fillet had its characteristic appearance, the aroma of ripened fish meat combined with spices, an elastic consistency, and the required salinity.

Example 8

As a control sample, we made herring of the post-spawning catch period, injected with brine without adding protein hydrolyzate and other functional substances and dry salted without using vegetable components of the curing mixture (the concentration of sodium chloride in the product is 2.8%).

During storage of experimental and control samples of slightly salted fillets from fish of the Herring family, it was revealed that the samples according to examples Nos. 1,2,4,6 remained microbiologically safe (indicators of microbiological safety did not exceed permissible values - SanPiN 2.3.2.1078-01 - Table 1) , the sample according to examples No. 3.5 and control sample No. 7 had exceeding indicators of microbiological safety. The organoleptic properties of samples in examples No. 2,3,5,6 and control sample No. 7 deteriorated during storage, samples No. 1,4 had noticeable advantages.

Thus, the claimed method of salting fish without the use of chemical preservatives makes it possible to obtain high-quality slightly salted products with shelf life increased to 99 days by reducing the level of oxidative spoilage in the presence of plant antioxidants, to improve the nutritional and biological value of depleted fish by using a protein hydrolyzate in an injection mixture and omega-3 capsules, while achieving an increase in product functionality by 33.7%) for omega-3 acids (calculated according to MP 2.3.1.2432—08 standards).

Table 2 shows the results of a study of microbiological, organoleptic and physicochemical indicators of samples of slightly salted herring on the 99th day of refrigerated storage at temperatures from -2 ° C to + 6 ° C.

Table 1

Indicator name Indicator value The number of mesophilic aerobic and facultative
anaerobic microorganisms, CFU / g, no more 2-10 ⁵ Product weight (g), in
which are not allowed BGKP (coliforms) 0.01 S. aureus 1.0 Pathogenic, including
salmonella and L.
monocytogenes 25 Sulfite-reducing
clostridia (for production.
vacuum packed) 0.01 Yeast, CFU / g, no more one hundred Mold, CFU / g, no more ten

table 2

Indicators Sample - example
# 1 Sample - example No. 2 Sample - example
Number 3 Sample - example no. 4 Sample - example No. 5 Sample -
example no. 6 Sample - example No. 7 Control
sample # 8 Microbiological KMAFan M, no more than 2-10 ⁵ 1-10 ⁴ 1,3-10 ⁴ 1-10 ⁶ 2-10 ⁴ 2-10 ⁷ 0.7-10 ⁴ 0.3-10 ³ 1-10 ⁶ BGKP. do not let me in 0.01 g Not detected Not detected Not detected Not detected Not found
s Not detected Not detected Not detected Sulfite-reducing
clostridia. not
allowed in 0.01 g Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected Yeast. CFU / g. no more Not detected Not detected 150 Not detected 180 Not
discovered Not detected 220 Mold. CFU / g. no more Not detected Not detected 13 Not detected 17 Not detected Not detected thirty

Organoleptic Consistency Elastic Loose Loose Elastic Loose Elastic Elastic Loose Scent Ripe
meat
fish
in
COMBINED WITH
spices Ripe meat
fish in
combined with
spices Oxidized
fat Ripe
meat
fish
in
combining with
spices Oxidized
fat Ripe meat
fish in
combined with
spices Ripe
meat
fish
in
combining with
spices Oxidized
fat Taste Saturated.
pleasant Oversaturated Unsaturated
rancid
smack Saturated.
pleasant Rancid Oversaturated, not
there is a taste
meat
fish Saturated,
pleasant Rancid External
view
cross section Property-specific
mind
product Loose Yellowing by
edges Peculiar
this
mind
product Yellowing by
edges Peculiar
this
mind
product
and Peculiar
this
mind
product Yellowing by
edges Appearance Contents
e salt,% 2.7 2.4 2.5 2.2 2.7 2.6 2.5 2.5 Content from-3 to
injection,% 1.17 1.35 1.05 1.23 1.41 0.99 1.05 - Content ω-3
after
injection,% 1.76 1.94 1.64 1.82 2.00 1.58 1.64 - Magnification
functionality for
ω-Z. % 33.5 30.4 36.0 32.4 29.5 37.3 36.0 -

Claims (5)

1. A method of salting fish of the herring family, including the primary processing of fish raw materials, injecting with brine solution at the rate of 9-12% by weight of fish and sending the semi-finished product for further technological operations, depending on the type of product, characterized in that the injection is performed with brine injection solution, including a mixture of the following initial composition of components,%: capsules with biologically active substances - fish oil concentrate, enriched with omega-3 fatty acids 7.5-15.0 table salt 29.0 fish protein hydrolyzate with a protein content of at least 70% 21.3 sodium tripolyphosphate 18.8 potassium citrate 0.6 water rest, and the product is additionally salted using a dry method at the rate of 3-4% of the fillet mass, using a composition of plant substances in the following initial ratio, g: grinding salt No. 3 48.0-21.0 sea salt 9.0-11.0 paprika 1.6-3.0 black pepper shot 0.56-1.75 lemon peel 2.8-3.9 mustard seed yellow 1.7-2.35 Spent black pepper 1.8-2.5 ginger dried powder 15.4-3.0 2. The method according to claim 1, characterized in that the herbal composition additionally contains an encapsulated clove extract in an amount of 2.5-3.0 g.