RU2750880C1 - Method for preparation of combined fish mince for functional purposes - Google Patents

Abstract

FIELD: fishing industry.SUBSTANCE: invention relates to the fishing industry, in particular to methods for preparing fish minces and pastes for culinary products and canned food using soy protein products. The method for preparation of combined fish mince for functional purposes includes the preparation and grinding of fish, the preparation of additional components, and their mixing. The fish is ground to a size of no more than 3 mm. As an additional component, soy-fern granulate is used, obtained by mixing soy grains and fern shoots in equal proportions, grinding them in water with heating to extract the soluble substances into a solvent, dividing them into liquid and insoluble solid fractions, followed by pressing, forming the insoluble fraction into granules and drying it. Before mixing, the granulate is pre-rehydrated at water: granulate ratio as 1:0.5. Mixing is carried out for 4-5 minutes.EFFECT: invention provides, with a slight decrease in the amount of protein in the mince, an increase in the carbohydrate content, in particular the physiologically functional ingredient, prebiotic – dietary fiber, a quantitatively and qualitatively improvement of the product mineral composition, an increase in the potassium, phosphorus, calcium, copper, and vitamin E content, while reducing the caloric content of the mince.1 cl, 2 tbl

Description

The invention relates to the fishing industry, in particular to methods of preparing minced fish and pates for culinary products and canned food, using soy protein products.

There is a known method of preparing a combined minced fish based on a binary composition, which is prepared by introducing into the minced fish 30% to its mass of a soy protein product obtained by soaking soybeans, crushing them and extracting protein substances to obtain a suspension, coagulation of protein substances in a suspension of 5% with a solution of acetic acid in an amount of 0.2% by weight of the suspension, followed by precipitation on a solid fraction, bringing the pH to 4.5, bringing the moisture content of the mixture to 16% and grinding it to a pasty state, followed by adding spices and other recipe components in an amount 1% by weight of the minced meat composition and chopping for 360-420 s. (Patent No. 2278554. Method for the preparation of combined minced fish. IPC A23L 1/325. Analogue).

The disadvantages of this method are the insignificant content of dietary fiber and minerals in the finished product, the presence of a sour taste in the soy protein product due to the use of acetic acid.

The closest to the claimed one is a method for preparing a combined fish mass consisting of minced fish meat, soy protein products and auxiliary components, which consists in introducing into the prepared unwashed minced meat of watered fish with a reduced nutritional value of soy protein products in dry form in the form of texturates obtained by thermoplastic extrusion, with a particle size corresponding to the particle size of minced meat, and additional water in an amount that, taking into account the water contained in the original fish raw material, provides the necessary degree of hydration of soy protein products, as well as auxiliary components, mixing the mixture for the time required for uniform distribution of components over the volume of the mass, maintaining the mass to complete the process of hydration of textured soy protein products (Patent No. 2255612. Method for preparing combined fish mass. IPC A23L 1/325, A23L 1/30. Prototype).

The disadvantage of this method is the insignificant content of carbohydrates, including dietary fiber, vitamins and minerals.

The technical problem solved by this invention is to obtain a food product enriched with dietary fiber and minerals, with high organoleptic characteristics, which can be used in functional nutrition for the prevention of alimentary-dependent diseases associated with a deficiency of protein, dietary fiber, potassium, phosphorus, calcium and copper.

This is achieved by the fact that as a source of dietary fiber and minerals in the product, a rehydrated soy-fern granulate is used, obtained on the basis of an insoluble soy-fern residue from soy grain and bracken fern, containing 10.8% proteins, 7.9 % fats, 64.2% carbohydrates, including 32.3% dietary fiber, 8.1% minerals, with a water: granulate ratio of 1: 0.5 and mixing of the components is carried out for 4-5 minutes.

The method is carried out as follows.

Frozen or chilled sea fish (pollock, navaga, cod) I and II grades are defrosted in water until the temperature in the meat is not higher than -1 ° C, then the fish is washed in running water, excess water is removed. Prepared fish carcasses are passed through cutting machines, where the meat is separated from bones, skin and crushed to a particle size of no more than 3 mm.

To obtain soy-fern granulate, soybean grain is washed, sorted, removing substandard specimens, and soaked in water to swell and soften.

Fresh young shoots of the Far Eastern bracken fern are soaked in water to remove bitterness and blanch in boiling water until softened, then cooled and cut into pieces corresponding to the size of the swollen soybean grain.

Prepared soy grains and pieces of fern are mixed in a 1: 1 ratio, water is added to the mixture in the ratio of plant mixture: water, as 1: 6, that is, to obtain 1000 g of the mixture, you need to take 125 g of soybean, 125 g of fern and 750 g of water ... The prepared mixture is crushed with simultaneous heating to 60-80 ° C for inactivation of anti-nutrients and extraction of soluble substances of soybean and fern into a solvent, obtaining a soy-fern suspension. The resulting suspension is filtered to separate the liquid fraction from the solid (insoluble) fraction. The liquid fraction is sent for processing, and the solid fraction containing insoluble nutrients of soybean (soy okara) and fern (dietary fiber, etc.) is molded into granules and dehydrated (dried) until a moisture content of no more than 9% is obtained, obtaining soy-fern granulate ...

Soy-fern granulate is a dry granules with a rough surface, the same size throughout the mass, without foreign inclusions with a porous, fragile, moderately brittle structure, light green interspersed, with a moderately pronounced fern odor, neutral taste.

The chemical composition of soy-fern granulate is characterized by a protein content of at least 10.8 g, fat - 7.9 g, carbohydrates - 64.2 g, including dietary fiber - 32.3 g, mineral substances - 8.1 g, with the water content is not more than 9.0 g per 100 g of the product.

Soy-fern granulate is inspected and rehydrated in water at room temperature at a water: granulate ratio of 1: 0.5 until complete recovery. After rehydration, granules are similar in appearance to minced meat, with mixing and additional grinding, they coincide well in structure, have a positive effect on the consistency of the products. A change in the ratio of water and granulate towards an increase in the amount of water leads to excessive watering of the component, the granules become degraded, turning into a solid mass. Reducing the amount of water for rehydration prevents the granules from completely recovering, which leads to their destruction when mixed.

Prepared minced fish is mixed with rehydrated soy-fern granulate in accordance with the recipe, salt and spices are added to the mixture (Table 1).

Such a ratio of the components of the formulation ensures the binding of water in the minced meat and the achievement of an improvement in the structural-mechanical and rheological characteristics of the combined minced meat relative to the minced fish. When a smaller amount of rehydrated granulate is added, the structure of the minced meat remains watery; when a larger amount of granulate is added, the minced meat loses its fishy taste. At the same time, the specified ratio of the components makes it possible to improve the chemical composition of the product (Table 2).

The introduction of rehydrated soy-fern granulate into the minced fish composition allows, with a slight decrease in the amount of protein (within 2.5 g per 100 g), to increase the carbohydrate content, in particular the physiologically functional ingredient - prebiotic - dietary fiber, quantitatively and qualitatively improve the mineral composition of the product, increase the content of potassium, phosphorus, calcium, copper, as well as vitamin E, while reducing the calorie content of minced meat.

The minced meat composition is stirred for 4-5 minutes, while mixing for less than 4 minutes does not allow achieving a uniform distribution of the components, and mixing for more than 5 minutes contributes to finer grinding and destruction of the minced meat structure.

The resulting product is sent for further processing, depending on the purpose, or packed in polymer containers, packed and frozen. From the minced fish obtained, you can prepare culinary products for public catering (cutlets, meatballs, meatballs, meatballs, etc.), use it as a filling for dumplings, cabbage rolls, etc., as well as for the preparation of canned fish and fish vegetables ( pates and pastes).

The addition of rehydrated soybean fern granulate to the minced fish helps to stabilize the minced meat. This is due to the fact that the granulate acts as a thickener (increases the water-holding capacity); gives the minced fish high organoleptic characteristics (improves the color of the product, gives a thick consistency, increases the taste of the product); enriches the chemical composition: carbohydrates, in particular fern and soybean dietary fiber, vitamin E, minerals.

Eating 100 g of combined minced fish covers the daily requirement of an adult in protein by 17%, in dietary fiber by 41%, in vitamin E by 25%, in potassium by 18-21%, in phosphorus by 28-31%, calcium by 7-17%, in copper by 22%, depending on the type of fish used.

The method can be carried out on standard equipment at the enterprises of the fish and fish canning industry.

Thus, the technical result of using the invention makes it possible to obtain a combined minced fish enriched with dietary fiber and minerals, with high organoleptic characteristics, which can be recommended as a functional product for the prevention of diseases of the gastrointestinal tract, cardiovascular system, improving metabolism, lowering cholesterol , removal of heavy metals and radionuclides from the body.

Claims (2)

A method of preparing a combined fish mince for a functional purpose, including the preparation and grinding of fish, the preparation of additional components, their mixing, characterized in that the fish is crushed to a size of no more than 3 mm, as an additional component, soy-fern granulate is used, obtained by mixing in equal proportions of soybean grain and fern shoots, grinding them in water with heating to extract soluble substances into a solvent, separation into liquid and insoluble solid fractions, followed by squeezing, forming the insoluble fraction into granules and drying them, while the granulate is pre-rehydrated at a water ratio: granulate as 1: 0.5, mixing is carried out for 4-5 minutes, and the mixture of components is prepared in accordance with the recipe, g: minced fish 740.0 soybean fern granulate rehydrated 250.0 table salt 9.0 ground black pepper 1.0