RU2792451C1 - Hot smoked fish cooking method - Google Patents

Abstract

FIELD: fishing.

SUBSTANCE: invention relates to the fishing industry. A method for preparing hot-smoked fish is proposed, including salting, drying, treatment with an aqueous solution of a smoke mixture consisting of a smoke preparation and a component of a polymeric nature, dipping the fish into the resulting mixture and subsequent treatment with warm air until the water content in the fish tissues is not more than 70%, and in as a component of a polymeric nature, an aqueous extract of the red algae Furcellaria lumbricalis is used, which is obtained by extracting the algae in water in a ratio of 1:10-14 for 2-4 hours at a temperature of 65-85°C, while the algae, previously crushed and aged, are subjected to extraction in water at a temperature of 25°C for 2 hours, and to obtain a smoke mixture, an aqueous extract of algae is mixed with a smoke preparation in a ratio of 3-4: 1, while treatment with warm air starts at a temperature of 60°C, raises to a temperature of 130°C and maintained until the specified amount of water in the tissues of the fish is reached.

EFFECT: invention is aimed at expanding the range of fish products and obtaining hot smoked fish with improved organoleptic quality indicators.

1 cl, 4 tbl, 1 ex

Description

The invention relates to the fishing industry and can be used to expand the range of fish products, in particular, to obtain hot smoked fish with improved organoleptic quality indicators.

A known method of preparing cold-smoked fish (RU 2334420, IPC A23L 1/325, A23B 4/048, publ. 27.09.2008), in which the fish is prepared and subjected to salting, and then cold smoked. This method involves keeping the fish in saline whey with the addition of a smoke preparation and dry chitin or chitosan, followed by rinsing and treatment with warm air. The method allows, due to the transition of chitin/chitosan to a dissolved state in whey, to increase the viscosity of the resulting smoke mixture, due to which, when the fish is kept in this mixture, it acquires a given amount of salt, smoke substances and the biologically active substance of chitin/chitosan.

The described method cannot be used to obtain hot-smoked fish, since due to the whey components, the skin color of the fish is lightened (the effect of whiteness during acid treatment). It is known that the color for hot-smoked fish, in contrast to cold-smoked fish, has priority, it should be golden brown, pronounced, with a shine. At the same time, during the described processing, the acidity of the muscle tissue of the fish increases, which is felt organoleptically with a "whey" taste, and a taste tint unusual for hot-smoked fish appears, which is enhanced by the introduction of chitin and chitosan into the tissues of the fish, which have a pronounced astringent aftertaste. Thus, the acquisition by the fish of specific color characteristics by this method at the end of the treatment is not achieved.

There is a known method for preparing delicacy cold-smoked fish (RU 2227476, IPC A23B 4/044, A23B 4/048, publ. 23.07.2002), in which the fish is salted and further smoked. This method involves keeping the fish in a slightly flavored saline solution of a smoke preparation and further processing with warm air.

The disadvantages of the described method include the use of a weakly flavored saline solution with a low concentration of smoke components. Insufficiently bright organoleptic indicators of smoked fish are a consequence of the low adhesive ability of a weakly flavored saline solution. To achieve the specified coloring and flavoring effects required for hot-smoked fish, the treatment with the flavored salt mixture should be repeated several times, which will lengthen the process and increase the cost of the finished product.

The closest technical solution to the proposed method is a method for preparing cold-smoked fish (RU 2093035, IPC A23V 4/044, publ. 20.10.1997), in which the processing of prepared raw materials is carried out by dipping or spreading with an aqueous solution of a smoke mixture with the addition of food component of a polymeric nature. Moreover, the resulting mixture is heated to a temperature of 50-100°C, then cooled to a temperature of 35-45°C and evenly applied to the surface of the fish by dipping or coating with a special brush. The semi-finished product treated in this way is dried at a temperature of not more than 40°C until the water content in the tissues is not more than 70%.

The disadvantage of the closest analogue can be attributed to the limited use of the proposed composition of the smoking mixture, tk. the described composition allows you to get fish only cold smoked. When trying to use the proposed composition for obtaining hot-smoked fish during the treatment of fish with hot air with a temperature of more than 100 ° C, the starch on the surface of the fish turns into dextrin, the “film” of the smoke adhesive breaks its integrity, folds and remains on the surface of the fish in the form of “rags”. The resulting product does not meet the quality standards for hot smoked fish.

The invention solves the problem of creating a method for producing hot-smoked fish with improved organoleptic indicators of product quality by enriching the smoke mixture with biologically active and coloring components of natural origin, forming a stable protective biopolymer film on the surface of the fish that can withstand heat treatment without destruction.

To obtain the necessary technical result in the method of preparing hot-smoked fish, including salting, drying, treatment with an aqueous solution of a smoke mixture consisting of a smoke preparation and a component of a polymeric nature, dipping the fish into the resulting mixture and subsequent treatment with warm air until the water content in the tissues of the fish is not more than 70%, it is proposed to use an aqueous extract of red algae Furcellaria lumbricalis as a component of a polymeric nature, which is proposed to be obtained by extracting the algae in water in a ratio of 1:10-14 for 2-4 hours at a temperature of 65-85°C. Extraction is proposed to expose algae pre-crushed and kept in water at a temperature of 25°C for 2 hours. To obtain a smoke mixture, an aqueous extract of algae is proposed to be mixed with a smoke preparation in a ratio of 3-4:1. Treatment with warm air is proposed to start at a temperature of 60°C, raise to a temperature of 130°C and hold until the specified amount of water in the tissues of the fish is reached.

An increase in the organoleptic quality indicators of the target product is achieved by using the proposed smoke preparation, which includes an aqueous smoke preparation and an aqueous extract of red algae in the form of a viscous colloidal solution at specified parameters.

As a result, the smoking mixture acquires the consistency of a viscous jelly and has an increased biological value due to the components of the algae extract: carrageenans, carotenoids, glycoproteins, lipids, chlorophyll, phycoerythrin, phycocyanin, allophycocyanin, sulfated galactans, amino acids and low molecular weight peptides, immune proteins, organic acids, potassium , sodium, calcium, magnesium, iodine and vitamins of group B. When fish is dipped into this smoking mixture, due to the increased viscosity of the mixture, which has good adhesive ability, a kind of brown “fur coat” is formed on the surface of the fish. Subsequent drying of such fish with warm air contributes to the transformation of the “fur coat” into a thin film, visually invisible, fused with the surface of the fish and coloring the surface of the fish in brown, characteristic of the traditional type of hot-smoked fish. At the same time, the usual taste and aroma of smoked meat is formed, since the smoke mixture contains a sufficient amount of smoke components.

Due to the presence of carrageenans in the resulting film on the surface of the fish, which, in addition to structure formation, also have the property of thermal stability, the film retains its integrity on the surface of the fish and does not break under the action of high temperatures (more than 100 ° C) used during hot smoking; tatters”, as, in the closest analogue, when starch polymer or its derivatives are introduced into the smoke mixture.

Since carrageenan is a water-soluble polymer of plant origin, water was chosen as the extractant.

The smoke mixture is thoroughly mixed. The pre-treated and salted fish is dried, after which the smoke mixture is applied by dipping. Then the fish is hung up and treated with warm air starting from a temperature of 60°C, followed by raising the temperature to 110-130°C and holding for 2-3 hours, as was found experimentally, depending on the type of fish. It is this exposure time that ensures the water content in the tissues of different fish species is not more than 70% (Mezenova O.Ya., Kim I.N., Bredikhin S.A. Production of smoked food products. _M .: Kolos, 2001. - 2008 p. ).

The introduction of an aqueous extract of red algae into the smoke mixture promotes the formation of bonds between the components of the algal extract and the smoke preparation when they are mixed. In algal extracts, linear polymer molecules of carrageenans, as weak hydroxy acids, carrying negatively charged sulfated acid residues on their surface, as well as free OH groups, enter into ionic and covalent interactions with various functional groups of smoke components (OH-; COOH-; -CO and etc.). As a result, high-molecular polymer networks are formed in the system, cross-linked by three-dimensional cross-links, inside which there is water and low-molecular organic components. Aromatic phenolic compounds (guaiacol and its derivatives), including polyhydric phenols (syringol, pyrocatechol and their derivatives), bearing free OH groups, can potentially act as crosslinking agents. This causes an increase in the viscosity characteristics of the smoke mixture, thereby improving the adhesion between the smoke mixture and the raw material (fish). Inside, all reactions occur to form the effects of smoking, this is due to the fact that due to the viscous structure, the amount of substances retained by the surface of the fish increases and the duration of processing is reduced.

When the smoke preparation is mixed with an aqueous extract of the red algae Furcellaria lumbricalis, the molecules begin to actively interact and cause Maillard-type reactions, forming polymers, which can additionally increase the viscosity of the medium and its brown color. Such transformations during the formation of a new smoke composition synergistically affect its adhesive and organoleptic properties, which enhances the organoleptic and microbiological characteristics of the product.

Under these conditions, the combination of all components leads to a directed interaction and the formation of new compounds that enhance the formation of a given color and improve product quality. At the same time, pleasant organoleptic characteristics characteristic of hot-smoked fish are formed in the target product, without highlighting the specific organoleptic characteristics of algae. The formation of these properties occurs only when the method is implemented in compliance with the proposed operations and modes.

The proposed component base for obtaining a smoke mixture has a biological value, which is due to the presence of its own natural biologically active substances, while a number of new compounds are formed in this system that enhance the target effect.

Carrageenan, which determines the viscous structure of the smoke composition, is the main polymer of the red alga Furcellaria lumbricalis, which significantly improves the organoleptic quality of the target product, primarily its appearance. Due to the ability of carrageenan to bind water and smoke preparation, the structural and mechanical properties of the smoke mixture are improved, due to which a shine appears on the surface of the fish, which contributes to an increase in its organoleptic perception of quality.

Carrageenans of algal extract, as biopolymers, when interacting with the components of a liquid smoke preparation, form a viscous homogeneous colloidal system, when dipped into which, a film is formed on the surface of the fish, which becomes thinner during treatment with warm air, becomes invisible to the naked eye.

An important sign of the quality of hot-smoked fish is a specific color that has shades from brown to dark brown, depending on the type of fish. When implementing the method, the formation of a given color is carried out due to the traditional components of the smoke preparation (phenolic, carbonyl and acid components), due to the components of the brown and red-brown algal extract (carotenoids, phycoerythrin), and also due to the interaction of new components in the system .

Coloring pigments, which are part of algae, are characterized as acidic, water-soluble globular proteins, which belong to the group of phycobiliproteins. In the process of extracting red algae, the coloring pigment phycoerythrin is mostly manifested due to the cleavage of phycobilosomes. In the process of smoking, intermolecular bonds are broken, as a result of which the coloring molecules penetrate into the structure of the resulting product. Due to the presence of pigments in the smoke composition, it is possible to reduce the amount of liquid smoke preparation without impairing the formation of color in the final product obtained. Coloring effects are even enhanced, providing high color values.

The introduction of coloring components of algae into the composition of the smoking mixture helps to preserve the nature of amino acids such as lysine and arginine, which are highly sensitive to smoking ingredients, which also improves the quality of the product.

When implementing the method with a different sequence of operations and other parameters other than those indicated, the purpose of the invention is not achieved.

So, when using dried and crushed algae Furcellaria lumbricalis, which are not subjected to preliminary infusion in the aquatic environment, but immediately undergo the extraction process in a ratio of 1:10-14 for 2-4 hours at a temperature of 65-85 ° C, a significant absorption of water by algae occurs. to restore the original state. As a result, there is a low extraction of carrageenan and coloring pigments. The yield of the extract is reduced, as shown by experimental measurements, by about 10-15%. After cooling and adding smoking liquid, uneven clots appear, which, when applied to the surface of the fish during smoking, form smoking defects (uneven surface, uneven color, mild smoked taste, poor penetration of substances, lack of a homogeneous film). As a result, the processed fish in the smoke composition will not form the target characteristics - increased organoleptic quality indicators and nutritional value.

If you use a preliminary infusion of algae without grinding for 1 hour at 20°C, during extraction, the yield of the finished extract will decrease by 7%, since the algae will swell to its original state, this will lead to the formation of clots, which is unsuitable for further use.

As experimental checks have shown, when implementing the method using dried algae Furcellaria lumbricalis without grinding, pre-soaked in water for 3 hours at a temperature of 30 ° C, followed by extraction at a temperature of 65-85 ° C, low extraction of carrageenan occurs, the extraction time increases. The extract has low adhesion. After cooling and adding a smoke preparation with subsequent application to the fish, the number of dipping increases, which lengthens the processing process. During the smoking process, due to low adhesion, a homogeneous film is not formed, and a slight formation of the color of the smoked product appears. Due to the weak adhesion of the product and the smoke preparation, the process of forming the qualities of a smoked product is disrupted.

When carrying out extraction with algae without grinding at temperatures below 65°C, as experiments have shown, gelation does not occur. Further use for smoking fish is impractical. The assigned tasks will not be achieved.

When carrying out extraction with algae without grinding at temperatures above 85°C, gelation occurs, but at the same time, biologically active substances are destroyed and coloring pigments such as carotenoids and allophycocyanin, which contribute to the formation of coloring of the finished product, disintegrate. As a result, the necessary interactions do not occur and the target properties of the finished product are not formed.

When using dried, crushed algae Furcellaria lumbricalis, followed by infusion at a temperature of 20-25 ° C for 2-3 hours, followed by extraction of algae in water at a ratio of 1:8 for 2-4 hours, a dense gel substance with high adhesion is formed, which is not suitable for further use, since gel drops form on the surface of the fish and, as a result, the desired properties will not be achieved.

When using dried, crushed algae Furcellaria lumbricalis, followed by infusion at a temperature of 20-25 ° C for 2-3 hours, followed by extraction of algae in water at a ratio of 1:16 for 2-4 hours, a weak gel emulsion (almost liquid) is formed. This leads to poor adhesion, reduced biological value and lack of a homogeneous film. The purpose of the invention is not achieved.

As experimental checks have shown, when using an aqueous extract of crushed algae Furcellaria lumbricalis, obtained according to the claimed parameters, but without adding smoking liquid, for dipping fish and subsequent drying with warm air, the claimed organoleptic quality indicators of hot smoked fish were not formed.

For example, when using dried crushed algae Furcellaria lumbricalis, followed by infusion at a temperature of 20-25 ° C for 2-3 hours, followed by extraction of algae in water at a ratio of 1:10-14 for 2-4 hours without subsequent cooling and adding smoke drug leads to an irreversible reaction with precipitation and turbidity. The purpose of the invention is not achieved.

When carrying out the extraction of algae, observing all the recommended techniques at temperatures of 65-85°C for less than 2 hours, gelation does not occur. Further use of such an extract for smoking fish is not advisable. The set goals are not achieved.

Table 1 presents specific examples of the dependence of the characteristics of the obtained algae extract on the temperature and duration of the preliminary infusion of algae in water.

Thus, it has been experimentally established that an extract with the desired characteristics can only be obtained using the preliminary infusion of crushed algae in water for 2 hours at a temperature of 25°C.

SPECIFIC EXAMPLES OF IMPLEMENTING THE METHOD.

Example 1

Before preparing the smoke preparation, dried, crushed algae were preliminarily infused. Pre-crushed 300 g of dry algae were poured into 2 liters of warm water (25°C) and infused at a temperature of 25°C for 2 hours.

To prepare the smoking gel, we used ready-made liquid smoke "Liquid Smoke" (the parameters of which are presented in Table 2), water, crushed red algae Furcellaria lumbricalis, previously kept in water at room temperature 25°C for 2 hours. Algae in the amount of 0.7 kg was extracted in water at a ratio of 1:12 for 3 hours at a temperature of 75°C with occasional stirring. Then the obtained extract was filtered, cooled to 35°C (yield was 5.8 l) and the liquid smoke preparation was introduced in the ratio of smoke preparation: water extract, respectively, 1:3, which amounted to 7.70 kg. The resulting smoke composition was well mixed.

The indicators of the used smoking liquid "Liquid smoke" are presented in table 2.

Cooled mackerel in the amount of 15 kg was washed with water, the temperature of which was 10°C (recommended water temperature is not more than 15°C). The fish was cut in accordance with the requirements of the standard: the heads were separated. Then the butchered fish was washed again to remove the remnants of the viscera, blood and other contaminants.

Next, the fish was placed in a container for salting and filled with saline with a density of 1.2 g/cm ³ (recommended density 1.15-1.25 g/cm ³ ). When the mass fraction of salt in the muscle tissue of the fish reached 1.7% (the recommended mass fraction of salt is 1.5-2.0%), the ambassador was stopped. The fish was removed from the salting tank and dried. Drying the fish, followed by dipping into the smoking composition, was carried out for 20 minutes (traditional smoke smoking takes 30-60 minutes).

The fish prepared as described above was immersed in the smoking composition using the dipping method and removed by repeating the dipping 3 times. After that, the fish was suspended in a smoking chamber (on hooks) and processed with warm air, starting from 60°C, followed by raising to 130°C. Such a temperature gap is due to the fact that there is no sharp temperature drop. A gradual increase in temperature allows you to get a good quality product with the formation of a "film" and the absence of breaks on the surface of the fish. The smoking process was carried out until the culinary readiness and the declared organoleptic quality indicators were achieved, focusing on the water content in the fish tissues. When the water content in the tissues of the fish reached 65%, the smoking process was stopped, the fish was cooled to 15°C.

Boiling and smoking of fish was carried out from 60°C to 130°C for 65 minutes.

Empirically, it was found that the use of a temperature of 50 ° C with a subsequent increase led to an increase in the time of the cooking process, as a result of which there was a slow folding of the protein in the surface layer of fish meat, which increased the evaporation of moisture from the inner layers, and also did not create the necessary conditions for the formation of a "film" on the surface of the fish. An increase in temperature to 140°C led to a decrease in the quality of the product, appearance defects appeared, such as wrinkling of the skin and the consistency of the meat became dry.

The total duration of the process of hot smoking mackerel by the claimed method was 2 hours 40 minutes (compared to the traditional type for hot smoked mackerel from 3-5 hours), i.e. is reduced by at least 20-40 minutes (see "Instructions for the manufacture of hot-smoked fish" ("Collection of technological instructions for processing fish", volume 2, All-Union Research Institute of Marine Fisheries and Oceanography (VNI-RO), Moscow, " KOLOS", 1994, pp. 313-327)).

The yield of finished products due to the reduction of moisture evaporation (as a result of the application of the smoking composition), as well as the binding of the intercellular fluid with a thickener (carrageenan), increased, the organoleptic quality indicators increased; and more juicy, with a pronounced aroma and taste of smoked meat, it is well separated from the bones.

The content of smoke and nutrients in the resulting product - hot smoked mackerel - is presented in table 3.

The resulting product fully complied with the specified organoleptic quality indicators. In addition, the results of the analysis showed a decrease in the content of phenolic compounds in the final product, compared with the traditional type of smoking, where the content of phenolic compounds can reach more than 10 mg per 100 g of product. Reducing the amount of phenolic compounds increases the safety level of the proposed smoked product. The method according to these modes is recommended.

Other examples of the implementation of the method with possible combinations of parameters are shown in table 4.

As can be seen from the presented table, examples of the implementation of the method numbered 1-10 fully confirm the correctness of the proposed parameters, which are included in the claims, to obtain the task. In examples 11-16, the task is not achieved.

The method provides for obtaining safe fish products with excellent quality indicators that meet the requirements of regulatory documentation. The raw material source of the Furcellaria Lumbricalis algae is rich in biologically active components and has undergone appropriate processing. The smoking mixture provides the necessary indicators of smokedness (phenolic, carbonyl and acidic components). The proposed method makes it possible to obtain hot-smoked fish with increased organoleptic quality indicators of the products obtained, in comparison with the method described in the closest analogue. The proposed method uses harmless natural coloring pigments, which significantly improve the color of the final product. Due to the presence of pigments in the smoke mixture, the amount of liquid smoke preparation is reduced, which reduces the level of harmfulness and improves the quality of the product. At the same time, the formation of a film based on carrageenan improves the consistency and juiciness, as well as the safety of the resulting product. Due to the formation of a "film", it becomes possible to increase the shelf life of the target product. The method is easy to implement, does not require special equipment, is cheap in execution, and guarantees an improvement in product quality indicators. The method is cost-effective, cost-effective and profitable, makes it possible to produce hot-smoked fish that is affordable for many social strata of the population, and will also attract the attention of people who focus on healthy and high-quality nutrition.

The introduction of the method will allow developing high-tech sectors in the fishing and processing industries, making fish processing industries waste-free, since after obtaining the algae extract, the algae can be dried and processed for livestock feed. In addition, economic rationality causes a reduction in the duration of fish preparation, a reduction in the use of smoking liquid media, as well as an increase in the biological value of the products obtained, and an increase in the duration of storage. All this will pay off the use of Furcellaria lumbricalis algae.

Claims (1)

A method for preparing hot-smoked fish, including salting, drying, treatment with an aqueous solution of a smoke mixture consisting of a smoke preparation and a polymeric component, dipping the fish into the resulting mixture and subsequent treatment with warm air until the water content in the fish tissues is not more than 70%, characterized in that that an aqueous extract of the red algae Furcellaria lumbricalis is used as a component of a polymeric nature, which is obtained by extracting the algae in water in a ratio of 1:10-14 for 2-4 hours at a temperature of 65-85 ° C, while the algae, previously crushed, are subjected to extraction and aged in water at a temperature of 25°C for 2 hours, and to obtain a smoke mixture, an aqueous extract of algae is mixed with a smoke preparation in a ratio of 3-4: 1, while treatment with warm air begins at a temperature of 60°C, raise to temperature 130°C and maintained until the specified amount of water in the tissues of the fish.