RU2791616C1 - Method for production of soufflé from blue catfish - Google Patents

Abstract

FIELD: fish industry.

SUBSTANCE: method includes cutting blue catfish to fillet with skin. The fillet is washed, blanched, cooled to the centre temperature not above +30° C and the meat is separated from the skin. Pre-shredded carrots are stewed in a small amount of water and mashed in a blender. The meat separated from the skin is crushed and combined with carrot puree, chilled to the temperature not higher than +30° C. Top grade wheat flour, salt, ground black pepper, ground coriander and white sea kelp powder are added to the resultant mixture. The mixture is finely crushed, beaten egg whites are added, the mixture is stirred, packed in a container and thermally processed until cooked, cooled to +2°C +6°C. The starting components are used at certain ratios.

EFFECT: invention ensures obtaining fish soufflé enriched with iodine.

3 cl, 5 dwg, 1 ex

Description

The invention relates to the food industry and can be used in public catering for the preparation of a culinary product fish soufflé from blue catfish enriched with iodine White Sea kelp.

The current trends in food production in recent years are culinary products that are completely ready to eat or require minimal preparation - products of the "ready to eat" category, as well as the so-called "healthy food" - functional and enriched with valuable food components, aimed at to maintain human health and prevent socially significant diseases caused by errors in the diet.

Currently, the Russian consumer is offered a wide range of such products from meat and milk, including combined ones - with the addition of vegetable raw materials rich in vitamins, micro- and macroelements and biologically active substances. At the same time, there is a narrow range of fish culinary products of this category and the presence of high unsatisfied consumer demand for them (Shushkova, O.A. Research of the regional market of fish culinary pasty products in order to justify the development of innovative technologies and expand the range / O.A. Shushkova, G. S. Vasilyeva, K. V. Kollert, Y. V. Shokina // News of higher educational institutions. The Arctic region. - Murmansk: MSTU. - 2018. - No. 1. - P. 69-81).

Changing the parameters of technological processing of the main fish raw materials and the recipe list of auxiliary food components makes it possible to obtain from the same raw materials a wide range of ready-to-eat culinary products, including those enriched with physiologically functional food ingredients (FFFI), which are distinguished by high taste qualities , increased nutritional and biological value.

Advanced research by hygienists, as well as the best domestic and foreign production practices, show that the expansion of the range of fish culinary products of the "ready to eat" category, enriched with FFPI, and aimed at preventing common diseases caused by errors in the nutrition of the population and / or poor environmental conditions , is a necessary condition and one of the main tasks for the development of the food and processing industry in the Russian Federation in the near future (Strategy for the development of the food and processing industry of the Russian Federation for the period up to 2030 (as amended on January 13, 2017): [approved by order of the Government of the Russian Federation dated April 17, 2012 No. 559-r]. - URL: https://docs.cntd.ru/document/902343994 (accessed 24.02.2022)).

Blue catfish (Anarhichas denticulatus) is widespread throughout the Barents Sea, and its catch is not limited by the total allowable catch (TAC). Commercial reserves objectively assessed by specialists form a significant raw material resource for the development of new fish products using blue catfish. A feature of the chemical composition of blue catfish meat is its high water content - the mass fraction of water in the muscle tissue of fish ranges from 89 to 92%. This reduces the nutritional value of fish meat and negatively affects its functional and technological properties - water-holding capacity, structural and mechanical parameters, etc., which together creates difficulties for the industrial processing of blue catfish for food purposes.

The white seaweed kelp is the richest source of iodine - the iodine content in 100 g of kelp reaches 300 mg, which is ten times higher than the recommended level of adequate intake (ARAD) for an adult (Varzugina, M.A. Fucus algae of the Arctic region - characteristics, directions for use [Text] / M.A. Varzugina, R.N. Makarchuk, A.S. Yavorsky, O.A. Nikolaenko, L.K. Kuranova // Proceedings of universities. Arctic Region. - 2015. - No. 1. P. 48-53).

Laminaria White Sea in the form of a powder produced by JSC "AVK" (Arkhangelsk algae plant) has a balanced macro- and microelement composition, contains vitamins in quantities 100-1000 times higher than land plants. In addition, kelp is rich in polyunsaturated fatty acids, chlorophyll, phenolic compounds, phytosterols, plant enzymes, as well as lignins, pectin and other biologically valuable components. Currently, kelp is undeservedly little used in the food industry and is not sufficiently involved in the production of functional and enriched food products, although the chemical composition of this algae allows us to consider it as a full-fledged raw material for the production of iodine-enriched food products (Obluchinskaya, E.D. Technology of medicinal and therapeutic -prophylactic agents from brown algae [Text] / E.D. Obluchinskaya / - Apatity: Publishing House of the KSC RAS, 2005. - 164 p.).

Known methods for preparing canned food using catfish in tomato sauce, with mayonnaise (A.S. USSR No. 1762857, publ. 09/23/1992; Pat. RF No. 2331326, publ. 08.20.2008; Pat. RF No. 2518394, publ. 10.06 2014; Pat. RF No. 2517655, publ. 27.052014 and others). However, in these inventions, we are talking about the use of catfish and striped catfish, the meat of which is more valuable in nutritional terms, and also dense, in contrast to the meat of blue catfish, which is characterized by a higher protein-water ratio (PWR), i.e. high water content. Canned food according to the above methods of production has a pleasant taste, smell, juicy and tender texture of catfish meat, but it is difficult to classify them as “enriched” or “functional”, since they do not contain any FFFI in their composition in an amount sufficient for these products. categories. In addition, the presence of mayonnaise sauce in the composition of the product does not allow them to be classified as diet food.

There is also known a method for producing children's canned food based on the meat of deep-sea fish (Pat. RF No. 2409190, publ. 20.01.2011), involving the cutting of deep-sea fish, in particular catfish, grenadier, limonema on fillets, washing, processing the resulting fillet with live steam for 15 minutes with its further homogenization and salting, while the resulting aqueous extract during the treatment of the fillet with live steam is used to boil rice or potatoes, the resulting ingredients are homogenized, placed in jars and preserved. The method allows to compact the consistency of the meat of deep-sea fishes with a strong water content of the tissues and to preserve nutrients and microelements to the maximum due to the use of 100% fish juice.

A known method for the production of a combined fish-liver-vegetable mass (Pat. RF No. 2386367, publ. 20.04.2010) using catfish meat, involving the production of minced catfish, which, after defrosting, washing and drying, is cut into fillets with skin. The resulting minced fish is mixed with pre-crushed beef liver in a fish-liver mass ratio of 1:1-5:3. Pre-prepared crushed buckwheat or herculean groats, dietary fibers obtained from sugar production waste, sugar beet cullet and tails, previously soaked in water, are added to the obtained fish-liver mixture. The resulting mixture is thoroughly mixed and whipped until a homogeneous mass is obtained at a certain ratio of components. EFFECT: invention makes it possible to obtain a biologically valuable product (cutlets, meatballs) due to the use of high-protein raw materials in the form of minced fish and liver, to impart therapeutic and prophylactic properties due to the introduction of dietary fibers.

As the main raw material in this invention, more valuable species of catfish are used - motley or striped, but there are no physiologically functional food ingredients (FFPI) in the product, which allow the product to be used for the prevention of socially significant diseases of the population, which are caused by iodine deficiency in the daily diet .

A balanced nutritional product is known (Pat. RF No. 2734400, publ. 10/15/2020), in particular, white fish souffle, including cod fillet 55%, chicken protein 5%, fish broth 30%, rice flour 5%, carrot puree 5 %. Soufflé contains proteins 14.0 g, carbohydrates 5.0 g, fats 6.0 g, dietary fiber 1.6 g, potassium 0.2 g, vitamins Bg, Fe 0.2 g, peptide 0.8 g. to ensure the balance of substances necessary for the human body in the postoperative period, i.e. provides the physiological needs of the body for nutrients and energy.

The objective of the invention is to develop a technology and recipe for fish soufflé from blue catfish, pre-heat-treated to reduce the hydration of the meat and improve the functional and technological properties to a level that will allow the use of blue catfish meat in the future for the manufacture of a culinary product additionally enriched with iodine of the White Sea kelp and aimed at prevention of diseases caused by iodine deficiency.

The technical result, to which the claimed invention is directed, consists in obtaining from the currently little used fishing object of the Northern Basin - blue catfish, as well as from the White Sea kelp powder produced by the Arkhangelsk algae plant, soufflé fish culinary product with improved consumer properties and additionally enriched with bioavailable iodine .

To achieve the specified technical result in a method for the production of soufflé from blue catfish, characterized in that the blue catfish is cut into fillets with skin, the fillets are washed, blanched, cooled to a temperature in the center not higher than +30 ° C and the meat is separated from the skin, pre-shredded carrots are stewed in a small amount of water and puréed in a blender, the meat separated from the skin is crushed and combined with carrot puree, cooled to a temperature not exceeding +30 ° C, premium wheat flour, salt, ground black pepper, ground coriander are added to the resulting mixture and White Sea kelp powder, the mixture is finely ground, beaten egg whites are added, mixed,

packaged in a container and thermally processed to culinary readiness, cooled to +2°С +6°С, while the ratio of the initial components is, kg per 100 kg:

Catfish blue b/g gutted 52.0

Carrots after cold processing and grinding 20.2

Egg white 20.5

Wheat flour of the highest grade 7.0

Ground black pepper 0.2

Ground coriander 0.3

Laminaria White Sea powder 0.03.

The present invention is illustrated in the tables shown in Figs. 1-5.

In FIG. 1 shows a technological scheme for the manufacture of a fish culinary product soufflé from blue catfish, fig. 2 - norms of waste, losses and output of the semi-finished blue catfish after preliminary heat treatment, fig. 3 - soufflé recipe, fig. 4 - profilogram of organoleptic indicators of the finished soufflé, fig. 5 - nutritional value of the finished soufflé culinary product.

The proposed method is carried out as follows (Fig. 1). Raw fish - blue headless gutted chilled (according to GOST 814-2019 Chilled fish. Specifications) or frozen (according to GOST 32366 - 2013 Frozen fish. Specifications) catfish is prepared. Frozen fish is thawed until free separation from the block or upon reaching a temperature of minus 1°C in the center of the fish body and sent for sorting. Chilled fish is immediately sent for sorting. In the process of sorting, specimens with mechanical damage, contaminated, with signs of spoilage (the presence of an odor not characteristic of fish, specimens with a softened consistency) are separated from good-quality fish raw materials. Substandard raw materials are collected and sent for low-temperature storage and further disposal or processing for feed and technical purposes.

The catfish is washed in running water with a temperature not exceeding +20°C and cut into fillets with skin manually or mechanically. A fillet with skin is a fish that has had its scales, head, spine, humerus and large costal bones, fins (together with their bony base) and all the insides (including caviar and milk) removed, the black abdominal film and blood clots removed. The skin is left on the fillet. When cutting catfish into fillets, it is allowed to remove the abdominal part by machine. The catfish fillet is washed in running water with a temperature not exceeding +20°C to remove dirt, remnants of the viscera and blood clots.

The washed fillet is sent for preliminary heat treatment - blanching with live steam or in lightly salted water at a temperature of +96°C to +98°C - for partial dehydration of the fish muscle tissue as a result of thermal denaturation of proteins. The duration of heat treatment is from 8 to 10 minutes. The mass loss of the semi-finished product during steam blanching is from 56% to 60%, and when blanching with water - from 52% to 56% (Fig. 2). The blanched fillet is cooled in air at a temperature not exceeding +20°C until the temperature in the center of the fillet is not higher than +30°C, then the fish meat is separated from the skin.

Carrots are sorted, washed in running water at a temperature of +35°С to +40°С, dried in air, crushed using mechanical means or manually - cut into cubes with an edge of no more than 4 mm. Chopped carrots are stewed in a small amount of water at a temperature of +96°C to +98°C for 15-20 minutes, after which they are cooled in air to a temperature of (+60±5)°C and mashed in a blender.

Semi-finished product - blanched blue catfish meat - is combined with carrot puree, cooled to a temperature not exceeding +30 ° C, after which sifted premium wheat flour, salt, spices (ground black pepper, ground coriander) and White Sea kelp powder are added to the mixture according to the recipe (Fig. 3).

White sea kelp powder contains iodine in an amount of 0.3 to 0.5 g per 100 g of product. The mass fraction of total iodine in the White Sea kelp powder was established experimentally by the standard photocolorimetric method (GOST 26185-84 Algae, sea grasses and their products. Methods of analysis) and was taken into account when calculating the dosage of kelp powder for enriching culinary products from blue catfish with iodine.

The amount of kelp powder calculated and presented in the recipe provides the content of iodine in the finished product from 53 µg to 67 µg per 100 g of the product, which corresponds to 35.0 to 44.7% of the daily norm of the physiological need for iodine 150 µg/day (requirement level for adults and the upper level of requirement for children) in accordance with the Guidelines MP 2.3.1.02533-21 Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation, approved by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare on July 22, 2021 .

With a daily human need for iodine of 150 mcg, the use of one serving of soufflé with a net weight of 150 g will provide from 53.3 to 66.7% of this need (80 and 100 mcg of iodine in a portion of the product weighing 150 g).

The amount of kelp added to the semi-finished soufflé mixture is determined by calculation, based on the mass fraction of total iodine in the White Sea kelp powder, to ensure that the finished product contains a physiologically functional food ingredient (iodine) at a level of at least 15% of the daily physiological human need (in in accordance with the definition according to GOST R 52349-2005 "Food products. Functional food products. Terms and definitions"), which is 150 µg/day, which makes it possible to unequivocally classify the developed product as enriched with iodine.

This guaranteed content of iodine in the culinary product souffle from blue catfish allows positioning the product as enriched with iodine, in which the content of a physiologically functional food ingredient (iodine) in accordance with the requirements of GOST 52349-2005 (Food products functional. Terms and definitions) is more than 15% of physiological needs of a person, which prevents or compensates for the deficiency of iodine in the human body.

The mixture is again subjected to fine grinding, after which beaten egg whites are introduced into it and gently mixed again. The resulting mixture is packaged in a heat-resistant consumer container with a capacity of 150 g or 150 cm ³ , after which it is subjected to heat treatment with hot water vapor +96°C +98°C until culinary readiness for 30 minutes. The finished soufflé is cooled in air to a temperature of +2°C to +6°C and stored at the same temperature.

The developed recipe for the culinary product soufflé from blue catfish with the addition of white sea kelp powder was optimized according to the criterion of achieving the maximum organoleptic evaluation, which was confirmed by the results of extended tastings of specialists (Fig. 4).

The profilogram of the organoleptic properties of the fish culinary product "Soufflé from blue catfish with carrots enriched with iodine of the White Sea kelp" demonstrates a high actual assessment of the individual properties of the product (5 points according to the developed 5-point scale, the assessment is given without taking into account the weight coefficients of individual indicators for greater clarity).

In FIG. 5 shows the general chemical composition and energy value of a culinary product enriched with iodine - "Soufflé from blue catfish with carrots, enriched with iodine of White Sea kelp". With a daily human need for iodine of 150 mcg, the use of one serving of soufflé with a net weight of 150 g will provide from 53.3 to 66.7% of this need.

The method for the production of catfish soufflé is illustrated by the example below.

Example

For the production of the fish culinary product “Soufflé from blue catfish with carrots enriched with iodine of the White Sea kelp”, a little-used object of mass bottom fishing in the Northern Basin, chilled blue catfish according to GOST 814-2019 Chilled fish, is used as the main raw material. Specifications.

As an additional food raw material in the manufacture of soufflé, fresh table carrots (GOST 32284-2013 Fresh table carrots sold in a retail trade network. Specifications), chicken eggs (GOST 31654-2012 Food chicken eggs. Specifications), bakery wheat flour of the highest grades (GOST 26574-2017 Baking wheat flour. Specifications), edible salt (GOST R 51574-2018 Edible salt. General specifications), as well as spices - ground black pepper (GOST 29050-91 Spices. Black and white pepper. Technical conditions), ground coriander (GOST 29055-91 Spices. Coriander. Specifications), white sea kelp powder produced by AVK LLC (Arkhangelsk algae plant, Arkhangelsk) according to regulatory documentation.

The fish is sorted, washed in running water with a temperature not exceeding +20°C, after which it is cut into fillets with skin manually or mechanically.

A fillet with skin is a fish that has had its scales, head, spine, humerus and large costal bones, fins (together with their bony base) and all the insides (including caviar and milk) removed, the black abdominal film and blood clots removed. The skin is left on the fillet. When cutting catfish into fillets, it is allowed to remove the abdominal part by machine.

The catfish fillet is washed in running water with a temperature not exceeding +20°C to remove dirt, remnants of the viscera and blood clots.

The washed fillet is sent for preliminary heat treatment - blanching with live steam or in lightly salted water at a temperature of +96°C to +98°C - for partial dehydration of the fish muscle tissue as a result of thermal denaturation of proteins. The duration of heat treatment is from 8 to 10 minutes. The weight loss of the semi-finished product during blanching with steam is from 56% to 60%, while blanching with water - from 52% to 56% (Fig. 2). The blanched fillet is cooled in air at a temperature not exceeding +20°C until the temperature in the center of the fillet is not higher than +30°C, then the fish meat is separated from the skin.

Carrots are sorted, washed in running water at a temperature of +35°С to +40°С, dried in air, crushed using mechanical means or manually - cut into cubes with an edge of no more than 4 mm. Chopped carrots are stewed in a small amount of water at a temperature of +96°C to +98°C for 15-20 minutes, after which they are cooled in air to a temperature of (+60±5)°C and mashed in a blender.

The semi-finished product - blanched blue catfish meat - is combined with carrot puree, chilled to a temperature not exceeding +30°C.

Wheat flour of the highest grade and salt are sifted before use, the spices are inspected.

The components of the semi-finished soufflé are combined in the following sequence. Sifted premium wheat flour, salt, spices (ground black pepper, ground coriander) and white sea kelp powder are added to the mixture of fish and carrot puree according to the recipe (Fig. 3). The mixture of semi-finished soufflé is re-subjected to fine grinding.

Chicken eggs are processed as follows - washed in water with a temperature of +40°C to +45°C and with the addition of soda ash (1-2% solution), then soaked in water with a temperature of +40°C to +45 °С with the addition of chloramine, after which it is rinsed with running warm water at a temperature of +40°С to +45°С until the disinfectant residues are completely removed, followed by putting it into a clean, labeled container, in which it is stored until use at a temperature of (+6± 2) °C.

Before use, the eggs are examined on an ovoscope and broken over a clean enamel bowl, ensuring the separation into protein and yolk. Storage of chicken proteins and yolks is carried out in different clean enameled dishes at a temperature of (+6±2)°C. Chicken protein is whipped immediately before being introduced into the semi-finished soufflé.

After grinding, beaten egg whites are added to the mixture of the semi-finished product and gently mixed again.

The resulting mixture is packaged in a heat-resistant consumer container with a capacity of 150 g or 150 cm ³ , after which the soufflé is heat-treated until cooked with hot water vapor at a temperature of +96°C to +98°C for 30 minutes, objectively assessing the achievement of a temperature (+ 86±1)°С in the center of consumer packaging.

The finished soufflé is cooled in air to a temperature of +2°C to +6°C and stored at the same temperature.

The finished culinary product of the blue catfish soufflé is characterized by the following indicators, g / 100 g of the finished soufflé:

Proteins - 19.0;

Fats - 13.0;

Carbohydrates - 3.0;

Calorie content 860 KJ / 205 Kcal.

The amount of kelp added to the semi-finished souffle mixture is determined by calculation, based on the mass fraction of total iodine in the White Sea kelp powder, to ensure that the finished product contains a physiologically functional food ingredient (iodine) at a level of at least 15% of the daily human need, which is 150 mcg / day.

The mass fraction of iodine in the White Sea kelp powder was determined experimentally by the photocolorimetric method according to GOST 26185 - 84. The method involves taking and preparing a sample of the White Sea kelp powder for research, charring it in the presence of a 33% potassium hydroxide solution in an electric furnace at low heat (from 400 ° C up to 450 ° C), with periodic wetting with distilled water until coal of a black-steel shade is obtained. Further, an aqueous filtrate is obtained on the basis of coal, which, when interacting with benzidine in an acidic medium, forms a colored complex compound with iodine. The optical density of the colored layer is set on a photoelectric colorimeter using cuvettes with a working length of 10 mm at a wavelength of 490 nm, the reference solution is pure benzidine. The amount of iodine corresponding to the set optical density is calculated according to the calibration curve. The graph is based on experimental data obtained by the method described above for a series of dilutions of a working solution of potassium iodide with a known mass fraction of iodine.

Waste and loss rates in the production of a culinary product are presented in the table in Fig. 2.

As can be seen from the above data, the developed fish culinary product soufflé from the little-used fish raw materials of the Northern Basin of blue catfish, characterized by high hydration of muscle tissue, due to the use in the production method of preliminary heat treatment of fish - blanching with live steam or water, as well as the inclusion of chicken protein in the formulation of the product eggs, puree from stewed carrots, spices and white sea kelp powder can be attributed to iodine-enriched mass consumption foods with improved consumer properties aimed at preventing diseases caused by iodine deficiency.

Claims (11)

1. A method for the production of soufflé from blue catfish, characterized in that the blue catfish is cut into fillets with skin, the fillets are washed, blanched, cooled to a temperature in the center not higher than + 30 ° C and the meat is separated from the skin, pre-chopped carrots are allowed in a small amount of water and puréed in a blender, the meat separated from the skin is crushed and combined with carrot puree, cooled to a temperature not exceeding + 30 ° C, wheat flour of the highest grade, salt, ground black pepper, ground coriander and White Sea kelp powder are added to the resulting mixture , the mixture is finely crushed and beaten egg whites are added, mixed, packed in a container and thermally processed until cooked, cooled to + 2 ° C + 6 ° C, while the ratio of the initial components is, kg per 100 kg: Catfish blue b/g gutted 52.0 Carrot puree 20.2 Egg white 20.5 Wheat flour of the highest grade 7.0 Ground black pepper 0.2 Ground coriander 0.3 Laminaria White Sea powder 0.03. 2. The method according to p. 1, characterized in that the fillet with the skin of the blue catfish is blanched with live steam for 8-10 minutes. 3. The method according to claim 1, characterized in that the fillet with blue catfish skin is blanched in water at a temperature of +96°C to +98°C for 8-10 minutes at a fish:water ratio of 1:1. 4. The method according to p. 1, characterized in that the heat treatment of the soufflé until culinary readiness is carried out with live steam at a temperature of +96°C to +98°C for 30 minutes.

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