RU2768387C1 - Method of producing chips from hydrobionts - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages fish raw material preparation, mincing with 2–3 mm diameter holes and mixing with other recipe components to produce mince mass. Fish raw material is represented by pollock, pacific herring, as well as food wastes from cutting seafood - mussels, shrimps, calamari, as recipe components - a food mixture containing ingredients selected from a set, including coriander, paprika, ground red pepper, linden honey, soya sauce, 4 % rice vinegar, dried parsley, fresh garlic, lemon juice, curry, apple cider vinegar, frozen red bilberry, fresh onion, ginger, also culinary food salt and sugar sand, at a certain content of components. Milled fish raw material is mixed with a food mixture containing ingredients from the presented set. Produced mince mass is held for 60–90 minutes at ambient temperature, cut into layers with thickness of 0.3–0.5 cm, from which chips are formed, which are subjected to dehydration at temperature of 50–60 °C for 6–7 hours, then cooled and packaged in a vacuum package.

EFFECT: enhancement of the chips nutritive value.

5 cl, 6 ex

Description

The invention relates to the fishing industry, namely, to the production of dry snack products such as chips, snacks, crackers containing fish and other aquatic organisms, and can be used in their manufacture.

A known method for the production of crackers using stripped-down broths from fish or mussels, which are mixed with boiled chopped cereals, starch, sugar, baking soda, citric acid and garlic chopped in a cutter. The resulting mass is packaged in baking sheets, treated with live steam at a temperature of 120 ° C for 30 minutes, cooled, cut into plates, which are dried and fried (RU 2050796, publ. 1995.12.27) products associated with a low protein content in the resulting product and a significant amount of carbohydrate-containing raw materials used in its preparation, which leads to its increased calorie content and relatively low biological value.

A known method for the production of chips from pond fish (RU 2457696, publ. 2011.08.10), including cutting the fish into fillets, separating the meat from the skin, bones and fins, mixing it with the components provided for in the recipe with simultaneous grinding in a cutter, obtaining a dough-like mass, molding on baking sheets, cooking with live steam at a temperature of 120-130°C for 10-15 seconds, then cooling to a temperature of 25-27°C and keeping at 5-8°C for 10 hours to structure all components, freezing the chilled mass at temperature -18°C for 2-3 minutes, cutting into plates with a thickness of not more than 1.5 mm and deep-frying at an oil temperature of 150-200°C for 3-4 seconds. The known method is lengthy, laborious and energy intensive, in addition, during the cooking process, the chips are subjected to double heat treatment at high temperatures, which reduces their nutritional value.

A method is known for producing a functional fish and vegetable product containing fish processing waste (RU 2594533, publ. 2016.08.20), which use vertebral ridges and costal bones, providing for their heating to a temperature of 112-115 ° C under a pressure of 0.3-0, 4 MPa for 10-12 minutes, followed by grinding to a fine powder, which is mixed with pre-treated Jerusalem artichoke, re-ground, mixed with the addition of salt with a reduced content of sodium chloride, but with additions of potassium and magnesium. Sodium alginate in the form of a 20-22% aqueous solution is additionally introduced into the resulting mixture, mixed, layers of the product 1-2 cm thick are formed and they are subjected to dehydration at a temperature of 16-20°C for 6-9 hours. The product obtained by a known method contains an insufficient amount of essential amino acids, since bone raw materials are used to obtain them, containing mainly proteins such as collagen and elastin. In addition, the finished product has low organoleptic characteristics.

Closest to the proposed one is a method for producing chips (RU 2571791, publ. 2015.12.20), in which raw anchovies are used as fish raw materials, and dry potato flakes or powder, corn starch and salt are used as prescription components, while the components are taken at the following ratio, wt. %: minced anchovy 29.0-37.0; potato flakes or powder 23.0-32.0; corn starch 28.0-32.0; salt 0.7-2.0. Fish raw materials are subjected to grinding on a top with a hole diameter of 2-3 mm, then the resulting mince mass is left to mature for 20-30 minutes at ambient temperature (20-25°C); potato flakes or powder are diluted with boiling water to a puree state and cooled to the temperature of the minced mass. The stuffing mass is added to mashed potatoes and mixed, then corn starch and salt are added to the resulting mixture, a semi-finished product is formed, dried for no more than 10 minutes with an air stream at a temperature of 40-50 ° C, then fried in oil at a temperature of 180-185 ° C in for 11-15 s and cooled to room temperature.

The main disadvantages of the known method include the high calorie content of the product obtained with its help, which is due to the use of more than 60% carbohydrate raw materials, in addition, the chips are fried in oil. In addition, the nutritional value of the resulting product and its organoleptic characteristics are not high enough, which is associated with the properties of the used fish raw materials and the absence of any flavoring and flavoring food spices in the product.

The objective of the invention is to create a method for producing a low-calorie dried-cured product such as chips with high nutritional and biological value, good organoleptic characteristics, using inexpensive raw materials that expand the range of dried-cured products from aquatic organisms.

The technical result of the proposed method is to reduce the calorie content of the resulting product by reducing the amount of carbohydrate raw materials used while excluding the frying operation in oil, increasing its nutritional and biological value and improving organoleptic indicators due to a balanced quantitative and qualitative ratio of the components of the used multicomponent fish raw materials rich in vitamins. , microelements and biologically active substances, as well as by introducing food mixtures containing natural ingredients into the product, while reducing the cost and expanding the range of dried-cured products from aquatic organisms.

The specified technical result is achieved by a method for producing chips from aquatic organisms, which involves the preparation of fish raw materials, its grinding on a top with a hole diameter of 2-3 mm and mixing with the rest of the recipe components to obtain minced mass, molding, heat treatment, cooling and packaging, in which, in contrast from the known method, pollock, Pacific herring, food waste from cutting seafood - mussels, shrimp, squid are used as fish raw materials, as prescription components - a food mixture containing ingredients selected from a set including coriander, paprika, ground red pepper, lime honey, soy sauce, rice vinegar (4%), dried parsley, fresh garlic, lemon juice, curry, apple cider vinegar, frozen lingonberries, fresh onions, ginger, as well as table salt and granulated sugar, with the following content of components, wt . %:

pollock 50-55 Pacific herring 7-12 food waste from cutting seafood - mussels, shrimp, squid 15-20 food mixture 15-20,

at the same time, the minced mass containing chopped fish raw materials mixed with the food mixture is kept for maturation for 60-90 minutes, then rolled into layers 0.3-0.5 cm thick, chips are formed from them, which are subjected to dehydration at a temperature of 50 -60°C for 6-7 hours.

In the preferred embodiment of the proposed method, a food mixture containing ingredients selected from the list presented is added to the mince mass:

- containing, wt. %: coriander 3.0, paprika 3.0, ground red pepper 0.5, table salt 20.0, lime honey 25.0, soy sauce 48.5;

- containing, wt. %: coriander 3.0, table salt 20.0, rice vinegar 30.0, granulated sugar 29.0, dried parsley 0.5%, fresh garlic 4.5, lemon juice 10.0, curry 3.0 ;

- containing, wt. %: paprika 3.0, ground red pepper 1.0, table salt 20.0, lime honey 25.0, soy sauce 34.0, fresh garlic 4.5, lemon juice 10.0, ginger 2.5;

- containing, wt. %: paprika 2.0, table salt 20.0, soy sauce 20.0, granulated sugar 20.0, apple cider vinegar 15.0, cranberries 15.0, fresh onion 8.0.

The method is carried out as follows.

Chilled whole fish (pollock, Pacific herring) are sorted by quality; frozen fish is thawed to a temperature in the center of the raw material from 0 to +1°C, washed under running water, cut into skinless fillets.

Food waste from cutting seafood (shrimp, mussels, squid) is washed under running water.

To achieve the claimed technical result, chilled or frozen pollock is used in the amount of 50-55%. The use of pollock within the specified limits makes it possible to obtain a minced mass for chips with high rheological parameters and chips with a uniform, dense, but not hard texture and a pleasant taste. The use of pollock in an amount of less than 50% leads to a decrease in the water-retaining capacity (WHR) of minced meat, the use of pollock in an amount of more than 55% leads to the appearance of a harsh consistency in the finished product.

Pacific herring in the amount of 7-12% is used to increase the nutritional and biological value, improve the organoleptic characteristics of the finished product. The introduction of less than 7% of herring into the product does not significantly improve the organoleptic characteristics, an increase in its amount over 12% leads to minced meat with a less sticky structure, while the formability of the semi-finished product deteriorates, and the drying time of the chips increases.

Waste from cutting shrimps, mussels and squid in the amount of 15-20%. used to increase the biological value of the product and improve its organoleptic characteristics. In an amount of less than 15%, they do not give the product pronounced taste and aroma properties, and their content in excess of 20% leads to a compaction of the product structure, the appearance of heterogeneity.

The introduction of minced meat, balanced in terms of the composition of the food mixture in the amount of 15-20%, ensures its necessary rheological properties and high organoleptic characteristics of the finished product. The use of a food mixture in an amount of less than 15% does not provide the necessary structure of the minced mass, its amount exceeding 20% leads to a deterioration in the organoleptic characteristics of the finished product.

The prepared fish raw material is crushed on a top with a grating diameter of 2-3 mm and mixed with the food mixture of the selected recipe. The resulting minced mass is kept for 60-90 minutes to ripen, then rolled into layers 0.3-0.5 cm thick, from which round, oval or other chips are formed. After that, the chips are subjected to dehydration at a temperature of 50-60°C for 6-7 hours, then cooled to room temperature (20-25°C), the finished product in portions weighing 0.05 kg is packed in plastic bags and evacuated at a pressure of 1, 2 MPa.

Exposure mince mass for 60-90 minutes at ambient temperature (18-20°C) is necessary for its maturation and increase the ability to retain and bind water. When holding the mince mass for less than 60 minutes, the necessary rheological indicators of the system are not provided, and holding for more than 90 minutes is not advisable, as it contributes to the contamination of raw materials with microorganisms.

The conducted studies have shown that combined minced fish and seafood have high values of WHC (water-holding capacity): from 74.52 to 90.30% and, as a result, high rheological parameters. Minced meats with high WHC values (more than 53%) also have good formability. With an increase in WHC, the stickiness and elasticity of minced meat increase, products prepared on their basis acquire a monolithic structure and an elastic consistency.

The minced meat composition used in the proposed method provides good stickiness of products, which contributes to full moldability and quick portioning for chips.

The fat content in the minced meat system, which affects the viscosity of the minced meat, is optimal in the proposed method due to the selection of the quantitative and qualitative ratio of the components of fish raw materials.

The optimal thickness of the minced layer during the formation of chips is 0.3-0.5 cm, since with a layer thickness of less than 0.3 cm formation breaks are observed, with a layer thickness of more than 0.5 cm, the drying time increases and the structure of the chips deteriorates.

The proposed method makes it possible to exclude frying in oil, which increases the calorie content of the product and reduces its biological value. Heat treatment of chips is carried out by drying at a temperature of 50-60°C, which allows for uniform dehydration of the product to a predetermined moisture content. At a drying temperature of less than 50 ° C, its duration increases, which leads to unnecessary time and excessive consumption of electricity; drying chips at temperatures above 60°C leads to severe dehydration of the surface layer and its burning.

The drying time of 6-7 hours ensures the dehydration of the chips to the optimum moisture content. When drying for less than 6 hours, the product does not dehydrate sufficiently, and drying for more than 7 hours leads to severe dehydration of the product, which worsens its organoleptic characteristics.

The finished product, namely, the chips obtained by the proposed method, have a homogeneous, dense, but not hard texture, pleasant, slightly fishy, smell and taste with the aroma and taste of seafood and food mixes-seasonings.

The high nutritional and biological value of the resulting product, good organoleptic characteristics are ensured by the balanced composition of fish raw materials, as well as due to the experimentally selected composition of food mixtures containing natural food ingredients that is optimal in quantity and quality.

Pollock, which is part of the used fish raw materials, belongs to the category of low-fat (70 kcal/100 g of raw fillet) fish, which are traditionally used for the production of dried-cured products. Due to its neutral taste, it is easy to combine with other types of hydrobionts. The fat content in its pulp is only 1 g / 100 g of the product with a protein content of 16 g / 100 g. In addition, pollock is rich in B vitamins, including folic acid B ₉ , vitamin PP; it contains a lot of phosphorus, potassium, sulfur. The high content of iodine in it contributes to the prevention of thyroid diseases.

Herring is a significant ingredient in raw fish: Atlantic and Pacific herring rightfully occupy one of the first places in catches and sales. Herring meat contains from 16 to 19% protein, up to 25% fat, vitamins A and D, a large amount of B vitamins. Herring lipids are rich in omega-3 and omega-6 polyunsaturated fatty acids. The calorie content of herring is 88 kcal/100 g. Herring has a specific pronounced fishy taste.

Seafood (squid, shrimp, mussel), including waste from their cutting, is a valuable food raw material. They are rich in protein, well absorbed, have a low calorie content: from 60 to 120 kcal.

Shrimp are a source of essential amino acids and vitamins; they contain almost all the B vitamins, as well as many vital trace elements. They contain a large amount of iodine, which is necessary for the normal functioning of the thyroid gland. There are potassium, magnesium and zinc, which support the work of the cardiovascular system.

The combination of proteins and polyunsaturated fatty acids in squid promotes the development of muscle fibers. Squid meat contains vitamins B ₆ and B ₃ , which regulate metabolic processes in the body, improve the functioning of the gastrointestinal tract. Squids contain a lot of potassium, which removes excess fluid from the body, and selenium, which removes salts of heavy metals.

Mussel meat contains a large amount of vitamin B ₁₂ , which helps other vitamins to be better absorbed; they also contain significant amounts of vitamins A, E, C and vitamins of group B, trace elements: iron, manganese, phosphorus, potassium, zinc, iodine, and also selenium, with a deficiency of which iodine is not absorbed in the body. 100 g of mussels contain 13% of the daily requirement of vitamin C, 22% of iron and 52% of selenium. Mussels are low in cholesterol and high in phospholipids, which have a beneficial effect on liver function.

In addition, these seafood have a specific, sweetish taste and aroma, which should improve the organoleptic characteristics of the finished product.

Food mixtures intended for the processing of minced meat contain only natural ingredients, without synthetic dyes and preservatives.

Examples of specific implementation of the method

Example 1

Prepared fish raw materials containing, wt. %: walleye pollock 50, Pacific herring 10, food waste from cutting squid 5, mussels 10, shrimp 5, crushed on a top with a lattice diameter of 2-3 mm and mixed with a food mixture prepared according to recipe 1, containing wt. %: coriander 3.0, paprika 3.0, ground red pepper 0.5, table salt 20.0, lime honey 25.0, soy sauce 48.5, which is added in the amount of 20% by weight. The resulting minced mass is kept for 60 minutes at room temperature for maturation, then cut into layers 0.3-0.5 cm thick, from which chips of a round, oval or other shape are formed. The chips are then dehydrated at 60° C. for 7 hours and cooled to room temperature).

The finished product in portions of 0.05 kg is packed in plastic bags and evacuated at a pressure of 1.2 MPa.

The product obtained by the proposed method has a homogeneous, dense, but not rigid texture, pleasant, slightly fishy, smell and taste with the aroma and taste of seafood and the components introduced.

The finished product contains protein 63.7%, lipids 1.5%, carbohydrates 2.1%, water 17.4%, minerals 15.3%. The energy value of the product is 276.7 kcal / 100 g.

Example 2

Prepared fish raw materials containing, wt. %: pollock 55, Pacific herring 7, food waste from cutting shrimp 18, processed analogously to example 1 and mixed with food mixture prepared according to recipe 1, which is added in an amount of 20% by weight. The resulting minced mass is kept for 90 minutes to ripen, then cut into layers 0.5 cm thick, from which round, oval or other chips are formed. Then the chips are subjected to dehydration at a temperature of 60°C for 6 hours and cooled to room temperature.

The packaging of the finished product is carried out according to example 1.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 51.3, lipids 5.8%, carbohydrates 0.5%, water 16.5%, minerals 15.3%; its energy value is 259.4 kcal.

Example 3

Prepared fish raw materials containing, wt. %: pollock 55, Pacific herring 12, food waste from cutting shrimp 10 and mussels 8, processed analogously to example 1 and mixed with a food mixture prepared according to recipe 2, containing, by weight. %: coriander 3.0, table salt 20.0, rice vinegar 30.0, granulated sugar 29.0, dried parsley 0.5%, fresh garlic 4.5, lemon juice 10.0, curry 3.0 ; which is added to minced meat in an amount of 15% by weight. The resulting mince mass is kept for 70 minutes to ripen, then cut into layers 0.3-0.5 cm thick, from which chips are formed. Then the chips are subjected to dehydration at a temperature of 50°C for 7 hours and cooled to room temperature. Standardly packaged (as in example 1).

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 53.1, lipids 7.2%, carbohydrates 2.5%, water 23.0%, minerals 18.7%; its energy value is 295.2 kcal.

Example 4

Prepared fish raw materials containing, wt. %: walleye pollock 53, Pacific herring 12, food waste from cutting squid 15, processed analogously to example 1 and mixed with a food mixture prepared according to recipe 3, containing, wt. %: paprika 3.0, ground red pepper 1.0, table salt 20.0, lime honey 25.0, soy sauce 34.0, fresh garlic 4.5, lemon juice 10.0, ginger 2.5; which is added to minced meat in an amount of 20% by weight. The resulting mince mass is kept at ambient temperature for 80 minutes for ripening, then cut into layers 0.3-0.5 cm thick, from which chips are formed. The chips are subjected to dehydration at a temperature of 60°C for 6 hours and cooled to room temperature.

Packed as standard.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 54.5%, lipids 6.4%, carbohydrates 1.5%, water 20.3%, minerals 17.3%; its energy value is 281.6 kcal.

Example 5

Prepared fish raw materials containing, wt. %: walleye pollock 54, Pacific herring 11, food waste from cutting squid 17, processed analogously to example 1 and mixed with a food mixture prepared according to recipe 4, containing, wt. %: paprika 2.0, table salt 20.0, soy sauce 20.0, granulated sugar 20.0, apple cider vinegar 15.0, cranberries 15.0, fresh onion 8.0, which is added in the amount of 18% by weight. The resulting mince mass is kept for 60 minutes to ripen, then cut into layers 0.3-0.5 cm thick, from which round, oval or other chips are formed. The chips are subjected to dehydration at a temperature of 50°C for 6 hours, then cooled to room temperature.

The packaging operation is standard, as in example 1.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 56.6%, lipids 6.1%, carbohydrates 0.4%, water 18.9%, minerals 17.1%; its energy value is 282.9 kcal.

Example 6

Prepared fish raw materials containing, wt. %: pollock 52, Pacific herring 8, food waste from cutting shrimp 10 and squid 10. treated analogously to example 1 and mixed with food mixture prepared according to recipe 4, containing, wt. %: paprika 2.0; table salt 20.0, soy sauce 20.0, granulated sugar 20.0, apple cider vinegar 15.0, cranberries 15.0, fresh onion 8.0, which is introduced in the amount of 20% by weight. The resulting minced mass is kept for 60 minutes for ripening, then cut into layers 0.3-0.5 cm thick and molded into chips, which are dehydrated at a temperature of 60°C for 7 hours and cooled to room temperature.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains, wt. %: protein 56.2, lipids 6.1, carbohydrates 1.2, water 18.1, minerals 17.5. The energy value of the product is 287.6 kcal.

As the examples (1-6) show, the chips prepared by the proposed method are a high-protein product with a low lipid content. Depending on the composition of the original fish raw materials and the formulation of the food mixture, they contain, wt. %: proteins 51.3-64.7, lipids 1.5-7.0, carbohydrates 0.4-2.5, water 16.5-23.0, minerals 15.3-19.4%. Their energy value is 259.4-295.2 kcal.

Thus, the examples of implementation of the proposed method show that the combined raw materials used have a high nutritional and biological value, due to the specific set of physiologically functional substances contained in it, which indicates in favor of its use in the production of a wide range of products, including dried and dried, demand for which is currently on the rise. In addition, the main fish raw materials included in its composition have a wide commercial value and a relatively low market value, while the waste obtained during the cutting of shrimp, mussels and squid, which are valuable food raw materials, rich in vitamins, microelements and biologically active substances, are fabulously cheap, which allows you to reduce the cost of finished products, and, accordingly, its retail price.

Claims (7)

1. A method for producing chips from aquatic organisms, involving the preparation of fish raw materials, its grinding on a top with a hole diameter of 2-3 mm and mixing with the rest of the components to obtain minced mass, molding, heat treatment, cooling and packaging, characterized in that as fish raw materials pollock, Pacific herring, as well as food waste from cutting seafood - mussels, shrimp, squid, are also used as components, a food mixture containing ingredients from a set including coriander, paprika, ground red pepper, linden honey, soy sauce, 4% rice vinegar, dried parsley, fresh garlic, lemon juice, curry, apple cider vinegar, frozen lingonberries, fresh onions, ginger, also table salt and granulated sugar, with the following content of components, wt. %: pollock 50-55 Pacific herring 7-12 food waste from cutting seafood - mussels, shrimp, squid 15-20 food mixture 15 20, at the same time, the minced mass containing chopped fish raw materials mixed with the food mixture is kept at ambient temperature for maturation for 60-90 minutes, cut into layers 0.3-0.5 cm thick, they are formed into round, oval or other forms, which are subjected to dehydration at a temperature of 50-60°C for 6-7 hours, after which they are cooled and packaged in a vacuum package. 2. The method according to p. 1, characterized in that as a food mixture, a mixture is used, including, wt. %: coriander 3.0, paprika 3.0, ground red pepper 0.5, table salt 20.0, lime honey 25.0, soy sauce 48.5. 3. The method according to p. 1, characterized in that as a food mixture, a mixture is used, including, wt. %: coriander 3.0, table salt 20.0, rice vinegar 30.0, granulated sugar 29.0, dried parsley 0.5%, fresh garlic 4.5, lemon juice 10.0, curry 3.0 . 4. The method according to p. 1, characterized in that as a food mixture, a mixture is used, including, wt. %: paprika 3.0, ground red pepper 1.0, table salt 20.0, lime honey 25.0, soy sauce 34.0, fresh garlic 4.5, lemon juice 10.0, ginger 2.5. 5. The method according to p. 1, characterized in that as a food mixture, a mixture is used, including, wt. %: paprika 2.0, table salt 20.0, soy sauce 20.0, granulated sugar 20.0, apple cider vinegar 15.0, cranberries 15.0, fresh onion 8.0.