RU2792234C1 - Method for production of molded fish culinary products for school meals - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of moulded fish culinary products for school meals is proposed, including preliminary preparation of the initial components, pollock fillet grinding to a state of minced mass, pumpkin grinding, cottage cheese strained with a fat mass fraction of 5%, oatmeal grinding, minced mass, pumpkin, cottage cheese with a fat mass fraction of 5%, oatmeal, chicken eggs and edible salt. Mixing the resulting mass, moulding culinary products, their breading and heat treatment.

EFFECT: increase in nutritional value and improvement of the organoleptic characteristics of the finished product.

1 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry and public catering and can be used to obtain culinary products for school meals.

Known fish cutlets. Cutlets contain fish fillet without skin and bones, breadcrumbs, sodium chloride. Additionally, cutlets contain a vegetable component, butter. Boiled potatoes, boiled grated carrots, pomace of berries at a certain ratio of components are used as a vegetable component (patent RU 2357486, A23L 1/325, 2006).

The disadvantage of the prototype is the low nutritional value due to the loss of nutrients, vitamins, when boiling potatoes and carrots, as well as low organoleptic characteristics of finished products.

The objective of the invention is to develop a method for the production of molded fish culinary products for school meals, which makes it possible to obtain finished products with improved organoleptic characteristics and nutritional value, as well as to expand the range of molded culinary products based on fish raw materials.

The technical result of the invention is to increase the nutritional value and improve the organoleptic characteristics of the finished product.

The technical result is achieved by the fact that in the method for the production of molded fish culinary products for school meals, it includes preliminary preparation of the initial components, grinding the pollock fillet to the state of minced mass, grinding pumpkin, rubbing cottage cheese with a fat mass fraction of 5%, grinding oatmeal, combining the minced mass, pumpkin, cottage cheese with a fat mass fraction of 5%, oatmeal, chicken eggs, edible salt, in the following ratio of initial components, wt.%:

Minced fish mass 52.0 - 58.0 Pumpkin 20.0 - 25.0 Cottage cheese with a mass fraction of fat 5% 10.0 - 13.0 oat flakes 4.0 - 6.0 chicken eggs 3.5 - 5.5 Salt 0.5 - 1.0

mixing the resulting mass, molding culinary products, their breading and heat treatment.

The claimed method for the production of fish molded culinary products for school meals, in comparison with the prototype, provides an increase in the nutritional value of finished products due to the following features:

fish raw materials, which are used as fish with the least amount of connective tissue - pollock fillets. The meat of this fish contains B vitamins, vitamin A, E and C, as well as iron, phosphorus, calcium, iodine, and so on. In addition, the composition includes protein, which is absorbed much more easily than the protein of meat, dairy products and eggs. So pollock meat protein is absorbed by 93-98%. Pollock performs a number of useful functions: it increases and maintains immunity, normalizes digestion and material metabolism, the functioning of the thyroid gland, strengthens bones, muscles and teeth, is useful for strong mental stress, stimulates brain activity and improves memory;

pumpkin, a product rich in vitamins and microelements, the consumption of which has a beneficial effect on health, contributing to the growth and proper development of the student's body. Beta-carotene - necessary for eye health, strengthening the immune system and the development of the skeletal system. 100 g of the product contains the daily requirement of beta-carotene. Vitamin C - protects the child's body from viral infections, strengthens the immune system. Iron - regular use of the product will be an excellent prevention of the development of anemia. Potassium and magnesium - provide a mild diuretic effect. Phosphorus - strengthens the child's skeletal system. Fiber - promotes rapid digestion and assimilation of food;

cottage cheese with a mass fraction of fat of 5%, is a highly nutritious fermented milk product containing a large amount of easily digestible protein. Calcium in the composition is the main component of the skeletal system of the growing body of the child. This element takes part in muscle contraction, regulates the state of the nervous system.
Lactic acid bacteria, which are part of cottage cheese, contribute to better absorption of calcium and phosphorus, carrying out the metabolism of lactose. Vitamin B ₂ in its composition has a beneficial effect on vision, the condition of the skin;

oatmeal. The content in oatmeal of a large amount of coarse dietary fiber has invaluable benefits for the body. This is due to the fact that these components, upon entering the stomach, immediately begin to absorb liquid, thereby starting to increase significantly in size. Then, when passing through the intestines, coarse fibers collect all the accumulated toxins and toxins and gradually cleanse the body. The fiber contained in the product normalizes the workflow in the intestines and digestive system. Due to the high content of phosphorus, the energy necessary for the work of all organs is produced. The product significantly reduces the amount of cholesterol in the blood. The work of the nervous system is also normalized, the protective properties of the body are increased.

The improvement in the organoleptic characteristics of finished products is due to the introduction of oat flakes, which partially absorb moisture and contribute to the creation of the necessary consistency of products.

In addition, the dietary fiber contained in the pumpkin can further improve the structural and mechanical properties of the finished product. The improvement in color characteristics is achieved by the introduction of pumpkin, which has a yellow-orange color due to the pigments it contains.

It has been experimentally established that the optimal amount of oatmeal is from 4 wt.% to 6 wt.%.

Thus, the totality of the essential features stated in the claims, allows you to achieve a technical result.

The method is implemented as follows.

Pollock fillets are pre-washed and ground to a state of minced mass. The pumpkin is washed, peeled and seeds are removed, washed, cut and crushed. Cottage cheese with a mass fraction of fat of 5% is separated from the package, rubbed through a sieve. Oat flakes are separated from the packaging and crushed. Salt is separated from the packaging and dosed. Combine the minced mass, pumpkin, cottage cheese, oatmeal, chicken eggs, table salt. Stir the resulting mass until a homogeneous consistency. Culinary products are molded, breaded and baked in an oven for 15 to 20 minutes at a temperature of 180°C to 220°C.

The method for the production of fish molded culinary products for school meals is illustrated with specific examples.

Example 1

Pollock fillets are pre-washed and ground to a state of minced mass. The pumpkin is washed, peeled and seeds are removed, washed, cut and crushed. Cottage cheese with a mass fraction of fat of 5% is separated from the package, rubbed through a sieve. Oat flakes are separated from the packaging and crushed. Salt is separated from the packaging and dosed. Combine minced mass, pumpkin, cottage cheese, oatmeal, chicken eggs, table salt, wt.%:

Minced fish mass 52.0 Pumpkin 25.0 Cottage cheese with a mass fraction of fat 5% 13.0 oat flakes 4.0 chicken eggs 5.5 Salt 0.5

Mix the resulting mass until a homogeneous consistency. Culinary products are molded, breaded and baked in an oven for 15 to 20 minutes at a temperature of 180°C to 220°C.

Example 2

Pollock fillets are pre-washed and ground to a state of minced mass. The pumpkin is washed, peeled and seeds are removed, washed, cut and crushed. Cottage cheese with a mass fraction of fat of 5% is separated from the package, rubbed through a sieve. Oat flakes are separated from the packaging and crushed. Salt is separated from the packaging and dosed. Combine minced mass, pumpkin, cottage cheese, oatmeal, chicken eggs, table salt, wt.%:

Minced fish mass 56.0 Pumpkin 23.0 Cottage cheese with a mass fraction of fat 5% 12.0 oat flakes 5.0 chicken eggs 3.5 Salt 0.5

Mix the resulting mass until a homogeneous consistency. Culinary products are molded, breaded and baked in an oven for 15 to 20 minutes at a temperature of 180°C to 22°C.

Example 3

Pollock fillets are pre-washed and ground to a state of minced mass. The pumpkin is washed, peeled and seeds are removed, washed, cut and crushed. Cottage cheese with a mass fraction of fat of 5% is separated from the package, rubbed through a sieve. Oat flakes are separated from the packaging and crushed. Salt is separated from the packaging and dosed. Combine minced mass, pumpkin, cottage cheese, oatmeal, chicken eggs, table salt, wt.%:

Minced fish mass 58.0 Pumpkin 20.0 Curd 5% 10.0 oat flakes 6.0 chicken eggs 5.0 Salt 1.0

Mix the resulting mass until a homogeneous consistency. Culinary products are molded, breaded and baked in an oven for 15 to 20 minutes at a temperature of 180°C to 220°C.

Table 1 shows the nutritional value of fish molded culinary products for school meals obtained by known and claimed methods.

Table 1 Name of indicator Nutritional value of the finished product (100 g) Fish molded products obtained by a known method Fish molded products obtained by the claimed method Example 1 Example 2 Example 3 Proteins, g 11.6 12.6 12.7 12.8 Fats, g 3.8 2.1 1.9 2.0 Carbohydrates, g 8.74 4.0 4.5 4.9 Energy value, kcal 101 85.2 90 89.7 Dietary fiber, g 1.8 1.1 0.8 0.8 Vitamin B1, mg 0.079 0.097 0.103 0.109 Vitamin B2, mg 0.88 0.136 0.13 0.13 Vitamin B6, mg 0.11 0.128 0.127 0.124 Vitamin B12, mcg 0.94 1.051 1.092 1.1 Vitamin A, mcg 76.3 87.6 74.5 72.1 Vitamin C, mg 1.26 2.18 2.33 1.94 Calcium, mg 31.4 53.75 52.45 50.47 Phosphorus, mg 167.2 184.3 190.7 195.5 Magnesium, mg 32.3 40.97 43.71 45.34 Iron, mg 0.77 0.86 0.908 0.925 β-carotene, mg 0.27 0.347 0.382 0.3

Table 2 shows the satisfaction of the daily needs of children in nutrients and energy.

table 2 Name of indicator Satisfaction of the daily need for nutrients and energy,% Example 1 Example 2 Example 3 Proteins,% 13.72 13.33 13.95 Fat,% 3.11 3.01 2.99 Carbohydrates,% 2.93 6.37 3.61 Energy value,% 5.58 6.71 5.89 Alimentary fiber,% 3.5 6.0 4.0 Vitamin B1,% 6.5 8.8 7.4 Vitamin B2,% 6.4 6.6 7.2 Vitamin B6,% 6.2 6.6 6.3 Vitamin B12,% 32.9 34.7 37.3 Vitamin A,% 9.7 8.4 8.0 Vitamin C,% 2.3 2.6 2.2 Calcium,% 5.3 5.0 4.4 Phosphorus,% 23.4 25.0 24.1 Magnesium,% 10.3 12.8 11.4 Iron,% 4.7 6.1 5.1 β-carotene,% 6.9 7.7 6.1

Table 3 shows the organoleptic characteristics of fish molded culinary products for school meals obtained by the claimed and known methods.

Table 3 Prototype Organoleptic index Example 2 The surface is evenly breaded, with small cracks Appearance The surface is evenly breaded, without cracks and broken edges Heterogeneous Consistency Soft, homogeneous Peculiar to fish and carrots, with sourness from berries. No extraneous signs Taste and smell Pleasant, peculiar to fish with a touch of sweet pumpkin. Without foreign impurities and discrediting signs. Gray-burgundy, interspersed with orange, characteristic of the components included in the composition Color Grey-orange interspersed with white, characteristic of the components included in the dish

Table 4 shows the results of the tasting assessment of fish molded culinary products for school meals, obtained by the claimed method of preparation and prototype.

Table 4

Name of indicator Average tasting score Prototype Example 1 Example 2 Example 3 Appearance 3 4.5 4 4 juiciness 3 4 3.5 3 Color 2 4.5 3 3 Smell 3 4 3.5 3 Taste 3 4 4 3.5 Consistency 3 4 3.5 3

The studies were carried out using the equipment of the Central Collective Use Center "Research Center for Food and Chemical Technologies" of KubGTU (CKP_3111), the development of which is supported by the Ministry of Education and Science of the Russian Federation (Agreement No. 075-15-2021-679).

Thus, a method is proposed for the production of fish molded culinary products for school meals, which makes it possible to obtain a finished product with high nutritional value and improved organoleptic characteristics, as well as to expand the range of fish molded products for school meals.

Claims (3)

A method for the production of fish molded culinary products for school meals, including preliminary preparation of the initial components, grinding the pollock fillet to the state of minced mass, grinding pumpkin, rubbing cottage cheese with a mass fraction of fat 5%, grinding oatmeal, combining minced mass, pumpkin, cottage cheese with a mass fraction 5% fat, oat flakes, chicken eggs, food salt, at the following ratio of initial components, wt.%: Minced fish mass 52.0-58.0 Pumpkin 20.0-25.0 Cottage cheese with a mass fraction of fat 5% 10.0-13.0 oat flakes 4.0-6.0 chicken eggs 3.5-5.5 Salt 0.5-1.0, mixing the resulting mass, molding culinary products, their breading and heat treatment.