RU2800612C1 - Method of production of fish sausages and wieners with a polyfunctional additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is proposed for the production of fish sausages in the form of sausages and sausages with a polyfunctional additive, which involves the use of a fish component with the addition of a meat component, taken at a ratio of 1:1, preparation and grinding of a fish component in the form of minced meat from lean fish species and a meat component in the form of chopped unsalted beef and pork bacon, adding chicken eggs, food salt and a mixture of spices from ground black pepper, dried garlic, cardamom, coriander, nutmeg according to the recipe, mixing until a homogeneous viscous minced mixture is obtained, filling the sausage casings with the minced mixture, followed by the draft of the bars at a temperature not higher than 15°C for 20–120 minutes, cooking bars at a temperature of 70–95°C for 30–50 minutes until the temperature in the thickness of the bar reaches at least 75°C, cooling by showering at a temperature not exceeding 15°C for 20–30 minutes and blowing cold air at a temperature of 2–4°C for 20–30 minutes, while first a protein suspension is introduced into the minced fish, consisting of drinking water and dry curd whey as a polyfunctional additive, and then the meat component, chicken egg, food salt and a mixture of spices are added sequentially, at a given ratio original components.

EFFECT: invention makes it possible to obtain a high-quality product with a pleasant milky aroma, a slight fishy taste and smell, or their absence, uniform color, dense, uniform, tender, juicy texture, a monolithic continuous structure on the cut, as well as to increase the nutritional value of the finished product and expand the range manufactured products.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry, namely, to a method for the production of molded minced fish culinary products, in particular, fish sausages and sausages.

A known method of preparing fish molded products "Viennese Sausages" and "Fish Sausages" by preparing a sausage mass at a temperature of 12 ° C in a cutter when loading the necessary components in the following sequence: beef, food salt, minced fish, spices and flavorings, binders and bacon, followed by stuffing the sausage mass into casings made of synthetic materials, and heat treatment. The product is considered ready when the temperature in the center of the bar reaches 68 ° C, after cooking the sausages are cooled with water (Borisochkina L.I., Gudovich A.I., Production of fish culinary products and semi-finished products. - M .: Agropromizdat, 1985. - S. 97-98). Sausages prepared using this technology have a specific fishy taste and smell, which does not always attract the consumer.

The closest analogue is a method for the production of delicacy fish sausages, including preparation, salting, grinding fish raw materials, mixing it with other components, molding into a shell, heat treatment and sedimentation. As other components, trimmed semi-fat pork, vegetable oil, Lactobel-ED concentrate, crushed kelp thalli, water, salt, sodium nitrite, food phosphates, fermented rice and a mixture of spices are used (Patent RU 2533904 C1, IPC A23L 1/325, publ. 27.11.2014, "Method of production of delicacy fish sausages").

This method involves the use of artificial additives to give the sausage mass structural, flavor and color properties, which can lead to allergic reactions in some consumers.

The technical objective of the present invention is to create a fish molded minced culinary product of high quality with increased nutritional value, improved organoleptic properties of the finished product and good structural and mechanical properties of minced mixtures.

The technical task is achieved by the fact that in the method for the production of fish sausages in the form of sausages and sausages with a polyfunctional additive, which involves the preparation and grinding of the fish component in the form of minced meat from lean fish species and the meat component in the form of chopped beef and unsalted pork fat, the introduction of a chicken egg , food salt and a mixture of spices from ground black pepper, dried garlic, cardamom, coriander, nutmeg according to the recipe, mixing until a homogeneous viscous minced mixture is obtained, filling sausage casings with minced mixture, followed by sedimentation of bars, cooking bars and cooling, while first in minced fish, a protein suspension consisting of drinking water and dry curd whey is introduced as a multifunctional additive, and then the meat component, chicken egg, food salt and a mixture of spices are added sequentially at the following ratio of initial components, kg per 100 kg of the main raw material:

Minced lean fish species, kg 45.0 Beef, kg 30.0 Pork fat not salty, kg 15.0 Chicken egg, kg 10.0

additional raw materials:

Dry curd whey, kg 16.0 Drinking water, dm ³ 16.0 Food salt, kg 1.0 Mix of spices, kg 0.0-0.9

The technical problem is expressed in obtaining a product with a pleasant milky taste and aroma with a weakly expressed or absent specific fishy taste and smell, a monolithic, delicate, juicy structure.

Obtaining a characteristic taste and aroma of the finished product is achieved by combining minced pollock as a fish component and dry curd whey rich in whey proteins, which makes it possible to obtain a product with a characteristic taste and aroma of boiled sausages. The introduction of curd whey imparts positive structural and mechanical properties to the minced mixture and “masks” the fishy smell, giving a milky flavor. The value of water-holding capacity (WHR) expresses the high juiciness of the finished product (after cooking). The values of stickiness and ultimate shear stress (TSS) reflect the higher molding properties of the minced mixture.

The method is carried out as follows.

Minced meat is cooked in a cutter by successive laying of components. Chopped beef and unsalted bacon are loaded into the cutter and mixed. Then, a mixture of ground fish mince and protein suspension, aged for 20 minutes, is introduced. The protein suspension is prepared on the basis of dry curd whey and hot water in a ratio of 1:1 when heated to a temperature of 90-95°C and continuous stirring, followed by cooling to a temperature of 15-20°C. After the introduction of a mixture of minced fish and a protein suspension, the mass in the cutter is stirred until homogeneous for 5 minutes at a temperature of 15-20°C. Toward the end of the process, edible salt is added to the cutter, stirred for 2-5 minutes and kept for 5 minutes. Then a chicken egg at room temperature is introduced and mixed again for 2-5 minutes. Spices are added to the resulting mixture if they are present in the recipe to obtain a finished product with a harmonious taste and aroma, thoroughly mixed until a homogeneous minced mixture is obtained. The end of the process of obtaining a minced mixture is determined by the homogeneity of the consistency with a uniform distribution of prescription components.

For the formation of fish sausages and sausages, natural casings are used - thin intestinal casings of lamb, beef and pork with a diameter of 18 to 44 mm, which require preliminary preparation. The filling of the shells with minced mixture is carried out using sausage stuffers of various designs. As the shells are filled with the minced mixture, the shells are twisted every 6-10 cm. To prevent rupture of the shell, they are pierced in several places with a pin, releasing air from them that got along with the minced mixture. At the end of stuffing with minced mixture, fish sausages are tied into several loops with twine.

The molded bars are sent to the sediment to compact the consistency, restore bonds in order to obtain the appropriate structural properties during heat treatment. Bars are hung on frames in such a way that the products do not touch each other, and kept in a suspended state for 20-120 minutes, depending on the weight of the product, at a temperature not exceeding 15°C.

Boiling of fish sausages and sausages is carried out in water at a temperature of the heating medium of 80-95°C for 30-50 minutes until the temperature in the center of the bar is not lower than 75°C.

At the end of cooking, the bars are immediately cooled with a cold shower at a temperature not exceeding 15°C for 20-30 minutes until the temperature in the center of the bar reaches 20-25°C. For final cooling, the bars are sent to the cooling chamber, where they are blown with air at a temperature of 2-6°C for 20-30 minutes until the temperature in the center of the bar reaches 8-10°C, and sent for packaging, labeling and storage.

Table 1 shows the formulations of fish sausages and wieners with a polyfunctional additive of dry curd whey.

Table 2 presents comparative data on the nutritional and energy value of the proposed fish sausages and sausages with a multifunctional addition of curd whey.

As can be seen from Table 2, fish sausages and wieners prepared according to the proposed technology are characterized by medium energy and high nutritional value, all samples were enriched with protein, the content of which in the finished product is 22-23% of the daily intake.

Method implementation examples

Example 1

For the production of molded fish minced products with a polyfunctional additive of dry curd whey - fish sausages - recipe 1 is used (table 1).

The main raw material is minced meat from low-fat fish species, according to this recipe, pollock fillet 45 kg is used, pre-thawed to a temperature of at least minus 2 ° C and washed, followed by grinding on a top with a lattice hole diameter of not more than 4 mm. In addition, chopped beef 30 kg and unsalted bacon 15 kg are used, pre-thawed to a temperature not lower than minus 2 ° C and washed, followed by grinding on a top with a lattice hole diameter of not more than 4 mm. Also, a 10 kg chicken egg is used, processed in a 4-section bath in the following order: in the first section it is soaked in warm water for 5-10 minutes, in the second section it is washed for 5-10 minutes at a temperature of 40-50 ° C , in the third section they are disinfected for 5 minutes at a temperature of 40-50°C, in the fourth section they are rinsed with running water for 5 minutes at a temperature not lower than 50°C.

As an additional raw material, a protein suspension is used, consisting of water 16 dm ³ and dry curd whey 16 kg, as well as edible salt 1 kg, previously sieved through a sieve with a magnetic trap to remove impurities.

Chopped beef and unsalted bacon are loaded into the cutter and mixed, a mixture of pollock minced meat and protein suspension is added, mixed until a homogeneous consistency, edible salt is added, mixed for 2-5 minutes and incubated for 5 minutes, a chicken egg at room temperature is introduced, and stir again for 2-5 minutes.

Natural shells with a diameter of 18-28 mm are filled with minced mixture, as they are filled, every 8-10 cm (bar length) the shells are twisted and tied up.

Precipitation is carried out at a temperature not exceeding 15°C for 20-90 minutes.

Cooking is carried out at a temperature of 80-95°C for 30-40 minutes until the temperature in the center of the bar reaches at least 75°C.

Cooling is carried out in 2 stages: stage 1 - cold shower with a temperature not exceeding 15°C for 20-25 minutes until the temperature in the center of the bar reaches 20-25°C; Stage 2 - cold air 2-6°C for 20-25 minutes until the temperature in the center of the bar reaches 8-10°C.

Structural and mechanical properties of minced mixture: VUS 40%, stickiness 74.3 Pa, PNS 2.94 kPa.

The resulting sample of fish sausages was characterized by a balanced aroma and taste, good appearance with a clean surface without damage to the shell. Light milky shades were harmoniously present in taste and aroma. The consistency was characterized by uniformity, juiciness and elasticity. On the cut, the color is uniform from grayish-cream to pale pink. Nutritional and energy value data (Table 2).

Example 2

Perform analogously to example 1, but when compiling a minced mixture of fish sausages, recipe 2 is used (table 1). According to the recipe, a mixture of spices in the amount of 0.9 kg is added to the cutter with minced meat after the introduction of chicken eggs in the amount of 10 kg into the minced meat mixture, and after mixing, it is sent to the next technological operation - filling the casings with the minced mixture.

Structural and mechanical properties of minced mixture: VUS 39.8%, stickiness 73.9 Pa, PNS 2.90 kPa.

The resulting sample of fish sausages was characterized by a balanced aroma and taste, good appearance with a clean surface without damage to the shell. Light milky shades and light taste and aroma of spices were harmoniously present in the taste and aroma. The consistency was characterized by density, uniformity and tenderness. On the cut, the color is uniform from grayish-cream to pale pink. Nutritional and energy value data (Table 2).

Example 3

It is performed analogously to example 1, using recipe 3 (table 1) when compiling the minced mixture of fish sausages, but the sediment is carried out for 50-120 minutes, cooking - for 40-50 minutes until the temperature in the center of the bar is not lower than 75 ° C, cooling cold shower - for 25-30 minutes until the temperature in the center of the bar reaches 20-25°C; cooling with cold air - for 25-30 minutes until the temperature in the center of the bar reaches 8-10°C; use a shell with a diameter of 32-44 mm; bars are molded 6-8 cm long.

Structural and mechanical properties of minced mixture: VUS 40%, stickiness 74.1 Pa, PNS 2.95 kPa.

The resulting sample of fish sausages was distinguished by a balanced aroma and taste, good appearance with a clean surface without damage to the shell. Light milky shades were harmoniously present in taste and aroma. The consistency was characterized by elasticity, tenderness and juiciness. On the cut, the color is uniform from grayish-cream to pale pink. Nutritional and energy value data (Table 2).

Example 4

Perform analogously to example 3, but when compiling a minced mixture of fish sausages, recipe 4 is used (table 1). According to the recipe, a mixture of spices in the amount of 0.9 kg is added to the cutter with minced meat after the introduction of chicken eggs in the amount of 10 kg into the minced meat mixture, mixed and sent to the next technological operation - filling the shells with minced mixture.

Structural and mechanical properties of minced mixture: VUS 40.2%, stickiness 74.7 Pa, PNS 2.93 kPa.

The resulting sample of fish sausages was distinguished by a balanced aroma and taste, good appearance with a clean surface without damage to the shell. Light milky shades and light taste and aroma of spices were harmoniously present in the taste and aroma. The consistency was characterized by tenderness, density and elasticity. On the cut, the color is uniform from grayish-cream to pale pink. Nutritional and energy value data (Table 2).

Thus, molded minced fish products with a polyfunctional additive of dry curd whey - sausages and sausages - obtained by the claimed method, have good organoleptic characteristics, high nutritional and average energy value; cottage cheese whey has a positive effect on the consistency and flavor properties of ready-made boiled sausages and sausages; due to the use of whey, a product enriched with whey proteins is formed. The method is one of the directions for the rational use of raw materials of animal origin in the composition of food products - sausages - which are invariably in high consumer demand.

The conditions created during the preparation of fish sausages and sausages with a multifunctional additive make it possible to obtain a high-quality product with a pleasant milky aroma, a weakly pronounced fishy taste and smell or their absence, uniform color, dense, uniform, tender, juicy texture, monolithic continuous structure.

The application of the method allows to increase the nutritional value of the finished product, as well as to expand the range of products. The combination of low-fat fish raw materials - minced pollock (45%) and dry curd whey (16%), rich in whey proteins (11.17%), makes it possible to obtain a molded minced culinary product with a characteristic taste and aroma of boiled sausages.

Information sources:

1. Borisochkina L.I., Gudovich A.I. Manufacture of fish culinary products and semi-finished products. - M.: Agropromizdat, 1985. - S. 97-98.

2. Patent RU 2533904 C1, IPC A23L 1/325, publ. 11/27/2014, "Method of production of delicacy fish sausages".

Claims (4)

A method for the production of fish sausages in the form of sausages and sausages with a multifunctional additive, characterized in that it involves the use of a fish component with the addition of a meat component, taken at a ratio of 1: 1, preparation and grinding of a fish component in the form of minced meat from lean fish species and a meat component in in the form of chopped beef and unsalted pork bacon, adding chicken eggs, food salt and a mixture of spices from ground black pepper, dried garlic, cardamom, coriander, nutmeg according to the recipe, mixing until a homogeneous viscous minced mixture is obtained, filling the sausage casings with the minced mixture, followed by sedimentation of bars at a temperature not exceeding 15°C for 20-120 minutes, cooking bars at a temperature of 70-95°C for 30-50 minutes until a temperature of at least 75°C is reached in the thickness of the bar, cooling by showering at a temperature not higher than 15 °C for 20-30 minutes and cold air blowing at a temperature of 2-4°C for 20-30 minutes, while first a protein suspension consisting of drinking water and dry curd whey as a polyfunctional additive is introduced into the minced fish, and then the meat component, chicken egg, edible salt and a mixture of spices are added sequentially, with the following ratio of the initial components, kg per 100 kg of the main raw material: Minced lean fish species, kg 45.0 Beef, kg 30.0 Pork fat not salty, kg 15.0 Chicken egg, kg 10.0 additional raw materials: Dry curd whey, kg 16.0 Drinking water, dm ³ 16.0 Food salt, kg 1.0 Mix of spices, kg 0.0-0.9