RU2757293C1 - Functional fish paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of a functional fish product. Fish paste contains blanched fillet of clarius catfish, table salt, as herbal additives it contains carrots and turnips sautéed with vegetable oil, as grain additives it contains oat bran pre-chopped and soaked in hot water for 20 minutes. The quantitative ratio of the original ingredients of the pate has been selected.

EFFECT: expansion of the assortment of functional canned food containing ingredients with dietary fiber, which favorably affects the digestion and absorption of nutrients by the human body, is provided.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the production of functional fish products.

Known pâté from saika with pumpkin (patent RU 2532045), containing fish raw materials, vegetable oil, wheat flour, fried onions, salt, fried pumpkin, white pepper, black pepper, gum. The disadvantage is the low amount of dietary fiber in the pate.

The closest to the invention in terms of the totality of essential features is a method for the production of canned food "Fish paste with carrots" (patent RU 2349206), which includes: pollock fillet, carrots, parsley, table salt, fish broth. The disadvantage is the lack of functional ingredients.

Analysis of existing patent documents in the field of the food industry showed the need to expand the range of fish pastes with functional ingredients that will contribute to the enrichment of the product with dietary fiber.

The technical result of the invention is to obtain a fish paste of a functional orientation, which favorably affects the digestion and assimilation of nutrients by the human body

To solve this problem and achieve the declared result, fish paste of functional purpose contains blanched fillet of clarion catfish, oat bran, passaged turnips and carrots, vegetable oil, food salt, with the following ratio of initial ingredients, wt. %:

oat bran 18.0-19.0 passivated turnip 6.0-7.5 sautéed carrots 5.0-6.0 vegetable oil 3.0-5.0 edible salt 3.0-3.5 blanched catfish fillet rest

Additional plant and grain additives of the claimed fish paste in their composition contain dietary fiber contributing to the work of gastrointestinal motility, maintaining the bacterial and microbiological ratio, removing toxins, heavy metals and radionuclides from the body, and regulating the water balance. The presence of dietary fiber in the required amounts in the diet is important for the normal functioning of the human body.

As a fish component of pâté, fillet of clarius catfish will make it possible to obtain a product with a balanced composition in terms of fat and protein. The relatively high protein content and the set of amino acids in the meat of the clarius catfish are favorable for the growth and formation of new cells in the body. Fish oil contains essential omega-3 -polyunsaturated fatty acids useful for humans, which have a positive effect on blood viscosity, strengthen the walls of blood vessels making them more elastic and help to normalize blood pressure. Vitamin D3 (cholecalciferol) is essential for calcium absorption and growth.

Oat bran is a valuable source of dietary fiber and is gluten-free. The use of oat bran is a good prevention of stroke, heart attack and atherosclerosis, has a beneficial effect on increasing the protective properties of the body, normalizing the activity of the nervous system, and lowers the level of cholesterol in the blood. The composition of oat bran includes: vitamins E, K, almost the entire subgroup of vitamins B. Mineral components of oat bran are represented by iron, zinc, manganese, selenium, copper, calcium, sodium, potassium. The inclusion of oat bran in the product, and therefore in the human diet, will have a positive effect on the digestive system, since fiber has a beneficial effect on intestinal motility.

Turnip is a low-calorie food that contains fiber. In its composition, turnip has substances useful for the human body: potassium, calcium, iron, magnesium, sodium, phosphorus, vitamins A, E, C, B1, B2, PP. Magnesium, phosphorus and calcium have a beneficial effect on the musculoskeletal system of the body. Potassium and sodium provide nutrients to the cell and are involved in metabolic processes. Iron is involved in the production of hemoglobin and the transfer of oxygen by erythrocytes in human blood. Silicon activates the formation of collagen and is a component of glycosaminoglycans involved in intercellular interactions, the formation and maintenance of the shape of cells and tissues. Cobalt stimulates enzymes of fatty acid metabolism and folic acid metabolism.

Functional fish paste production method:

1. Preparation of fish raw materials.

Receiving, defrosting, if the fish was previously frozen, washing, sorting and cutting fish into fillets without skin, chopping, blanching in boiling water, with a fish to water ratio of 1: 2, for 5 minutes.

2. Preparation of grain components. The bran should be chopped, soaked in hot water for 20 minutes and then the excess moisture should be separated.

3. Preparation of herbal ingredients. Turnips are used fresh or in the form of a semi-finished product. As a rule, sweet varieties are used to prevent the appearance of bitterness in the finished product. Vegetable products, turnips and carrots are inspected, washed, peeled, chopped. Prepared carrots and turnips are sautéed in vegetable oil at temperatures from 120 ° C to 140 ° C.

4. In a cutter, mix all the ingredients until smooth.

5. Preparation of containers.

6. Dosing of pate in a container, sealing and sterilization according to the regime: 5 - 15 - 45 - 20 120 ° C 0.2 MPa.

Examples of specific implementation.

Example 1. Preparation of fish paste for functional purposes according to the above technology with the following ratio of components, mass. %:

oat bran 18.0 passivated turnip 6.0 sautéed carrots 5.0 vegetable oil 3.0 edible salt 3.0 blanched catfish fillet rest

Example 2. Preparation of fish paste for functional purposes according to the above technology with the following ratio of components, mass. %:

oat bran 19.0 passivated turnip 7.5 sautéed carrots 6.0 vegetable oil 5.0 edible salt 3.5 blanched catfish fillet rest

The specified ratio of the components of the functional purpose fish paste is optimal from the point of view of the balance of fats and proteins, fish, grain and vegetable. affects the digestion and absorption of nutrients by the human body.

Adjusting the proportions of ingredients will lead to changes in the nutritional value and functional focus of the finished fish product.

If the content of these components is reduced, the product will not have functional properties.

In comparison with the prototype, the proposed composition will expand the range of fish pastes with functional ingredients that contribute to the enrichment of the product with dietary fiber and have a beneficial effect on digestion and absorption of nutrients by the human body.

Claims (2)

Functional fish paste containing blanched fillet of fish raw materials, vegetable additive from carrots sauteed with vegetable oil, table salt, characterized in that the pate contains blanched catfish fillet as fish raw material, as additional vegetable and grain additives it contains browned turnip and pre-chopped oat bran soaked in hot water for 20 minutes, with the following ratio of the original ingredients, wt. %: oat bran 18.0-19.0 sauteed turnip 6.0-7.5 sauteed carrots 5.0-6.0 vegetable oil 3.0-5.0 edible salt 3.0-3.5 blanched catfish fillet rest