RU2813997C1 - Atlantic herring preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of preserves from Atlantic herring. The following are proposed: preserves made of Atlantic herring which are salted and skinned fillets of Atlantic herring, cut into pieces, filled with filling, on top of which a garnish is placed, and the filling includes juice obtained from previously defrosted crowberries by separating the dense part of the berries from the liquid part with its further filtration to obtain juice, to which sodium benzoate and white sugar are added, the said sodium benzoate and white sugar are previously dissolved in boiled water as follows: first in boiled water and heated to 40–50°C sodium benzoate is dissolved and mixed, then white sugar is added and mixed again until completely dissolved, and the side dish consists of fresh carrots and parsnip root cut into thin strips, taken in a 1:1 ratio, with the ratio of the initial components of preserves per jar net weight 180 grams is, wt.%: 7.2 of juice from thawed crowberries; 4.4 of white sugar; 0.1 of sodium benzoate; 5.8 of boiled water; 4.7 of garnish of fresh carrots and fresh parsnip root; 77.8 of salted pieces of skinned Atlantic herring fillet.

EFFECT: invention ensures the production of preserved Atlantic herring with high nutritional and biological value.

1 cl, 14 dwg, 1 ex

Description

The invention relates to the food industry, namely to the production of preserves from Atlantic herring.

Preserves made from herring are known (RF Patent No. 2147412, publ. 04/20/2000), containing salted pieces of fillet, modifilan, onions, sweet red peppers, vegetable oil, 10% sodium benzoate solution. The invention makes it possible to reduce the mass fraction of table salt and increase nutritional and biological value. Preserves have an attractive appearance and pleasant taste due to the addition of vegetables.

Preserved herring is known (RF Patent No. 2436416, published June 27, 2007), containing salted pieces of fillet, chopped vegetables, doused with mustard sauce. Green onions are used as part of vegetables, which are chopped and frozen before packaging, and fish is used fresh. The method makes it possible to obtain preserved fish and vegetables from fresh fish of any kind, as well as to reduce the ripening time of preserves.

Preserves are known from various raw materials, including herring (RF Patent No. 2119760, published 10.10.1998), containing fillet pieces of fish without skin, saline solution, and/or table salt, or a mixture of salts, filling or vegetable oil , preservative additives and dry vegetables, or fruits, or dry spicy-vegetable (fruit) mixtures. Adding dry vegetables or fruits, or dry spice-vegetable (fruit) mixtures to preserves allows you to reduce the sediment of water in the oil, reduce the swelling of the pieces, which makes them easier to separate from each other, and increase the speed of salting of fish in oil. Preserves have an attractive appearance and a pleasant, varied taste due to the addition of decorative dry additives.

The objective of the invention is to expand the range of preserved Atlantic herring, to develop preserves with high nutritional and biological value through the use of crowberry juice as a filling base, as well as carrots and parsnip root included in the garnish.

The technical result of the invention, to which the invention is aimed, is to obtain preserves from Atlantic herring, which have high nutritional and biological value due to the use of crowberry juice as a filling base, as well as fresh carrots and parsnip root included in the garnish.

To achieve the technical result, preserved Atlantic herring consists of salted and skinned fillets of Atlantic herring, cut into pieces, filled with filling, on top of which a garnish is placed, and the filling includes juice obtained from previously defrosted crowberry berries by separating the dense part of the berries from the liquid part, followed by by filtration to obtain juice, into which sodium benzoate and white sugar are added, dissolved in boiled water, so that first sodium benzoate is dissolved in boiled water heated to 40-50°C, mixed, then white sugar is added and mixed again until completely dissolved, and The side dish consists of fresh carrots and parsnip root cut into thin strips, taken in a 1:1 ratio, while the ratio of the initial components of preserves per jar with a net weight of 180 grams is, wt. %:

Juice from thawed crowberries 7.2 White sugar 4.4 Sodium benzoate 0.1 Boiled water 5.8 Garnish of fresh carrots and fresh parsnip root 4.7 Salted pieces of skinned Atlantic herring fillet 77.8

The proposed preserves from Atlantic herring are illustrated by tables and graphs presented in Fig. 1-14.

In fig. Figure 1 shows the nutritional value and chemical composition of crowberries; Fig. 2 – the same in carrots, in fig. Figure 3 shows the content of vitamins and minerals in parsnip root; Fig. 4 - the ratio of individual parts of the body of Atlantic herring in percentage, in Fig. 5 - amino acid composition and fatty acid composition of Atlantic herring in grams per 100 grams, in Fig. 6 - content of vitamins and minerals in 100 grams of Atlantic herring, fig. 7 - technological scheme for obtaining crowberry juice, Fig. 8 - product calculation of the production of preserves for Atlantic herring, fig. 9 - composition of preserves for one physical jar with a net weight of 180 grams, fig. 10 - results of assessing the quality indicators of finished preserves, FIG. 11 - physical and chemical parameters of preserves, fig. 12 - microbiological indicators of finished preserves, fig. 13 - results of microbiological studies of preserves with different mass fractions of salt to determine shelf life, fig. 14 - average nutritional value and calorie content of preserves per 100 grams.

One of the distinctive features of the proposed food product is the introduction of crowberry juice into the preserves, which is included in the filling. One of the promising directions for expanding the range, ensuring a high content of biologically active substances, as well as a variety of organoleptic properties of preserves is the inclusion of raw materials of plant origin in the recipe of products.

One of these types of raw materials is juice from crowberries, which grow everywhere on the Kola Peninsula.

Crowberry berries remove waste products from the body, have a beneficial effect on the kidneys and bladder, relieve fatigue, headaches, and increase vitality when overworked. Crowberry berries contain glucose, fructose, sucrose, pectin, tannins, resins, benzoic, caffeic and acetic acids, large amounts of vitamin C, essential oils [Avrorin, N.A. Food reserves of the flora of the Far North / N.A. Avrorin // Soviet North. - 1933. - No. 4. - P. 42-51].

The fiber contained in the berries, together with tannins, helps remove heavy metal salts from the body. Biologically active flavonoids and carotene, which have antioxidant properties, are found in crowberry. Crowberry has a high iron content, 36 times more than traditional berries; there is a significant amount of manganese, there is magnesium, nickel, barium, silver and other elements. The table (Fig. 1) shows the chemical composition of crowberry berries [Turshuk, E.G. Development of valuable food products with the addition of medicinal natural raw materials of the Far North and their product characteristics: monograph / E.G. Turshuk. Murmansk: MSTU Publishing House, 2008. - 151 p.].

The introduction of root vegetables such as carrots and parsnips into the product is also of particular interest.

Carrots are a valuable source of carotenes, which are well absorbed with fish oil (Fig. 2). Vitamin A, produced from carotene, protects the body from various infectious diseases. Carrots contain almost all vitamins - PP, B ₁ , B ₂ , B ₆ , C, K, D, E, pantothenic and nicotinic acids, as well as potassium, carbohydrates, pectin and delicate fiber, microelements - cobalt, copper, iron , iodine [Antipova, L.V. Functional products based on minced fish and vegetables / L.V. Antipova, I.N. Tolpygina, V.V. Batishchev // News of universities. Food technology. - 2003. - No. 1. - P. 32-34.].

The nutrient content in 100 g of carrots is given in the table (Fig. 2) [Calorie content. Carrot. Chemical composition and nutritional value // My healthy diet: website. - URL: https://health-diet.ru/base_of_food/sostav/804.php (access date: 06/04/2021)].

Due to the large amount of useful substances, carrots can be used as food as an additional aid in the treatment and prevention of the following diseases:

- cholelithiasis (renews kidney and liver cells);

- myocardial infarction;

- stomatitis and inflammation of the oral cavity;

- anemia (due to iron content);

- diabetes;

- hypertension (low blood pressure);

- oncology (scientists have proven that regular consumption of root vegetables reduces the risk of cancer by 40%) [49].

Parsnips are a sweetish, juicy root vegetable that is a close relative of carrots. It belongs to the Apiaceae family, which also includes carrots, parsley and celery.

The main beneficial property of parsnip is its high content of analgesic substances that have the ability to relieve spasms of various types. Parsnip roots strengthen the walls of blood vessels, which is of great importance in the prevention and treatment of cardiovascular diseases. Carotene and ascorbic acid, which are part of parsnips, tone the body and increase immunity.

Parsnip root vegetables contain:

• many vitamins (including carotene, vitamin C and the entire group of B vitamins);

• large quantities of mineral salts, carbohydrates and ascorbic acid;

• starch, proteins, essential oils, fiber, pectin substances, coumarins and flavonoid glycosides;

• useful micro- and macroelements in large quantities (sodium, magnesium, calcium, iron, phosphorus) [Calorie content. Parsnip (root). Chemical composition and nutritional value // My healthy diet: website. - URL: https://health-diet.ru/base_of_fooaVsostav/258.php (access date: 06/04/2021).]. The special smell of parsnips is given by the essential oil it contains, which contains a very odorous octibutyl ester of butyric acid. 100 grams of parsnip root contains 47 kcal. The nutritional value of the product is as follows:

- proteins, g - 1.4

- fats, g, including: - 0.5

- saturated fatty acids, g - 0.1

- unsaturated fatty acids, g - 0.1

- carbohydrates, g, including: - 9.2

- sugar, g - 5.2

- starch, g - 4.0

- dietary fiber, g - 4.5

- organic acids, g - 0.1

- ash, g - 1.3

- water, g - 83.0

The nutrient content in 100 g of parsnip is given in the table (Fig. 3) [Fedorov, A. Pasternak: beneficial properties and composition / A. Fedorov // Food is Medicine: website. - URL: https://foodismedicine.ru/pasternak -poleznyye-svoystva-i-sostav/ (date of access: 06/04/2021)].

Experimentally (a method of obtaining an aqueous extract from a product and releasing protein substances from it with solutions of zinc sulfate and potassium ferrous sulphate) it was determined that fresh parsnip root contains 0.12% benzoic acid; in crowberry - 0.03%. Adding parsnip root and crowberry juice containing benzoic acid to fish preserves will increase the preservative effect and thereby increase the shelf life of the finished product.

Atlantic herring - (Clupea harengus) belongs to the herring family, characterized by a laterally compressed or ridged body with a dark blue or greenish back and a white-silver belly. The length of Atlantic herring can reach up to 36 - 42 cm. The spawning period of herring is March - April at water temperatures from 4 to 14 ° C. It feeds mainly on zooplankton. The main distribution of Atlantic herring is the North Atlantic along the European coast from the Bay of Biscay to Novaya Zemlya and the American coast from Cape Hatteras to Greenland. The lifespan of Atlantic herring is up to 20 years. Large numbers of juvenile herring accumulate in the south-eastern North Sea. The world catch of herring provides up to 10% of the total fish catch [Technochemical properties of commercial fish of the North Atlantic and adjacent seas of the Arctic Ocean / L. L. Konstantinova, Yu. F. Dvinin, T. K. Lebskaya, V. I. Kuzmina. - Murmansk: PINRO Publishing House, 1997. - 183 p.].

The ratio of the mass of individual parts of the body of Atlantic herring is influenced by their physiological state. During the feeding period, the mass of viscera increases, and in the pre-spawning period, the mass of gonads increases. In the post-spawning period, the mass of reproductive products is the lowest. The ratio of individual parts of the Atlantic herring body is presented in the table (Fig. 4).

The average chemical composition of Atlantic herring: water - 61.3%, proteins - 17.7%, ash - 1.5%, fats - 19.5%. Energy value - 983.45 kJ. The protein-water coefficient (BWK) is 28.88%. Therefore, according to the classification of Academician I.P. Levanidov, Atlantic herring belongs to the protein, fatty fish. Preserves are made from herring in various sauces and fillings. Preserves made from fatty herring during the summer-autumn fishing period (July - October) have high taste qualities and have a good ability to ripen during the salting process [Chemical composition and biochemical properties of hydrobionts of the coastal zone of the Barents and White Seas / T. K. Lebskaya, Yu F. Dvinin, L. L. Konstantinova [and others]. -Murmansk: PINRO Publishing House, 1998. - 150 p.].

The proteolytic activity of enzymes in various tissues of Atlantic herring has certain characteristics. The proteolytic activity of enzymes in the stomach and pyloric appendages depends on the fishing season. The greatest activity occurs at the end of July - October inclusive. Preserves made from herring caught during this period have a high ability to ripen. The amino acid composition and fatty acid composition of Atlantic herring is presented in Table 5 [Ginzburg, A.S. Thermophysical characteristics of food products: reference book / A.S. Ginzburg, M.A. Gromov, G.I. Krasovskaya. - 3rd ed., additional and revised. - M.: Agropromizdat, 1990. - 287 p.].

The content of vitamins and minerals in 100 grams of Atlantic herring is presented in the table (Fig. 6) [Chemical composition of food products. In 2 books. Book 1. Reference tables of the content of basic nutrients and energy value of food products / ed. I. M. Skurikhina, M. I. Volgareva. - 2nd ed., revised. and additional - M.: Agropromizdat, 1987. - 224 p. Chemical composition of food products. In 2 books. Book 2. Reference tables of the content of basic nutrients and energy value of food products / ed. I. M. Skurikhina, M. I. Volgareva. - 2nd ed., revised. and additional - M.: Agropromizdat, 1987. - 360 p.].

Atlantic herring preserves are produced in the traditional way by appropriate preparation of the ingredients included in the composition.

Preserves are prepared in the following way.

Frozen Atlantic herring is used in the production of preserves. Reception of frozen raw materials in terms of quantity and quality is carried out in accordance with the requirements of GOST 31339 “Fish, non-fish objects and products from them. Acceptance rules and sampling methods”, GOST 7631 “Fish, non-fish objects and products from them. Methods for determining organoleptic and physical indicators”, as well as the current regulatory and technical documentation for this type of raw material GOST 32910-2014 “Frozen herring. Technical conditions" and GOST 1368 "Fish. Length and weight."

Thawing of herring is carried out at room temperature. Next, the fish is washed, cut into fillets, for this purpose the heads, fins, entrails, and vertebral bones are removed, the abdominal cavity is cleaned and washed again with water at a temperature of +15°C.

Table salt must be no lower than the first grade of grinding 2 and 3 and comply with GOST R 51574 “Table salt. Technical conditions".

Prepare a brine solution and salt the fillet at a brine to fish ratio of 2:1 at a temperature of +13°C +15°C for 40-50 minutes. Salting of herring fillets is carried out in a salting bath, equipped with a tap for draining brine, in a pure salt solution with a density of 1.18 g/cm ³ . The ratio of the mass of fish and salt solution in the salting bath should be 1:2, the temperature of the brine should not exceed +10°C. The salt content in the muscle tissue of fish after salting should not exceed 8%. For salting, herring fillets are placed in perforated polymer containers, covered with lids and loaded into a salting bath with a saline solution. Stirring the brine solution in the bath during the salting process is carried out by bubbling the brine with a centrifugal pump. The duration of salting herring fillets is from 40 to 50 minutes. After salting, the fillet is first sent to drain, then the skin is removed and cut into pieces as thick as the height of the jar.

To prepare the filling, use frozen crowberries (Fig. 7). The berries are defrosted in air at a temperature of +20°C, the dense part is separated from the liquid part, and the liquid part is filtered. Sodium benzoate (SBA) is added to boiled water, heated to +40°C +50°C, stirred until dissolved, then sugar is added to the dissolved BBN, and also stirred until completely dissolved. Then BKN and sugar dissolved in water are added to the resulting crowberry juice. The preparation of the filling is carried out in a special room of the preserve shop, in an electric digester with an M3-2S-244-BN(150) stirrer. After adding all the components, the filling is thoroughly mixed.

To obtain a side dish, use fresh carrots and fresh parsnip root. Carrots and parsnip root are sorted and sent to the sink for subsequent cleaning. The water temperature during washing should be +20°С ± 2°С. Then the peeled vegetables are washed again and sent to drain off the moisture. Before putting into jars, carrots and parsnip root are cut into thin strips. In this case, the ratio of carrots and parsnip root in the side dish is 1:1.

Fillet - pieces of salted and skinned herring are placed with a transverse cut towards the bottom in jars made of polymer materials with a capacity of 250 dm ³ in one row. Cans must be approved by the Ministry of Health for packaging food products and comply with OST 15-393 “Cans made of polymer materials for fish products. THAT".

Filling is added to jars with fish fillets and then a vegetable garnish of carrots and parsnip root is hermetically sealed. The filling recipe is presented in the table (Fig. 8).

The finished product must comply with GOST 7453-86 “Preserves from cut fish. Technical conditions". The finished products are collected in containers and sent for bacteriological testing to obtain microbiological results. The final composition of preserves per one physical jar with a net weight of 180 g is shown in the table (Fig. 9).

Example

Take 344 g of frozen Atlantic herring, defrost at room temperature, wash, fillet, prepare a brine solution with a density of 1.18 g/cm ³ , place the fillet in a perforated container with a lid, which is placed in a salting bath with brine at a ratio of brine: fillet 2:1. Salting is carried out until the salt content in muscle tissue is no more than 8%. After salting, the fillet is skinned and cut into pieces as thick as the height of the can. Product calculations for the production of preserves for Atlantic herring are given in the table (Fig. 8). Prepare the filling. For this, frozen crowberries are used (Fig. 7), which are thawed in air at a temperature of +20°C, the dense part is separated, the liquid part is filtered and the juice is obtained. Sodium benzoate (Sodium Benzoate) is added to boiled water, heated to +40°C +50°C, stirred until dissolved, then sugar is added to the BKN solution and also mixed thoroughly until completely dissolved. Then BKN and sugar dissolved in water are added to the resulting crowberry juice and mixed. Prepare a side dish of fresh carrots and fresh parsnip root, which are washed, peeled, and cut into thin strips. The ratio of carrots and parsnip root in the side dish is 1:1. In prepared polymer jars with a capacity of 250 dm ^3, salted skinless fillet pieces are placed in one row with a transverse cut towards the bottom. Then add the filling and then the garnish. They are hermetically sealed and sent for maturation and storage. The salinity of finished preserves is 6%. The ratio of preserves components per one physical jar with a net weight of 180 g, wt. %/g, the following:

Crowberry juice 7.2% /13.0 g White sugar 4.4% /8.0 g Sodium benzoate 0.10% /0.18 g Boiled water 5.8% /10.4 g Garnish of fresh carrots and parsnip root 1:1 4.7% / 8.4 g Salted fillets herring pieces 77.8% /140.0 g

Atlantic herring preserves are smooth pieces of herring fillet in a filling of crowberry juice with a vegetable garnish of fresh carrots and fresh parsnip root. They have a pleasant taste, characteristic of preserves of this type, with a specific taste of a vegetable side dish.

Data on preserved Atlantic herring, shown in the tables and graphs (Fig. 10-14), were obtained during laboratory studies.

The results of the tasting evaluation of the prototype preserves are presented in the table (Fig. 10). Results of microbiological studies of preserves [Mudretsova-Wiss, K.A. Microbiology, sanitation and hygiene / K.A. Mudretsova-Wyss, V.P. Dedyukhina. -4th ed., rev. and additional - M.: Forum: INFRA-M, 2008. - 399 p.], [Peretrukhina, A.T. Microbiology of raw materials and products of aquatic origin / A.T. Peretrukhina, I.V. Peretrukhina. - St. Petersburg: Giord, 2005. - 319 p.] from Atlantic herring with the addition of crowberry juice filling and a side dish of carrots and parsnips on the day of production are presented in the table (Fig. 12).

Based on the results of studies of physico-chemical (Fig. 11) and microbiological indicators of the quality of preserves (Fig. 12), it was concluded that the developed preserves from Atlantic herring with filling from crowberry juice meet the requirements of GOST 7453-86 “Preserves from cut fish” in all respects . Technical conditions".

The analysis of the organoleptic characteristics of the products was carried out by expert tasters after ripening on the 14th day and during the entire period of research. Such indicators as taste, smell, consistency of fish meat, condition of fish meat, consistency of vegetables, presence of protein deposits, and filling condition were assessed. The results of studies of organoleptic indicators are presented in the table (Fig. 10).

To determine the shelf life of the proposed preserves from Atlantic herring, three batches of preserves were produced according to the developed recipe:

1 - Preserves of cut herring with crowberry juice poured in and a garnish of carrots and parsnips with a mass fraction of salt 6%;

2 - Preserves of cut herring with crowberry juice poured in and a garnish of carrots and parsnips with a salt mass fraction of 4.5%;

3 - Preserves of cut herring with crowberry juice poured in and a garnish of carrots and parsnips with a mass fraction of salt 3.4%.

The samples were stored at temperatures from 0°C to - 8°C. The results of studies of the shelf life of the samples are presented in the graph (Fig. 13). Microbiological safety standards in accordance with Appendix 1 to the technical regulations of the Customs Union "On the safety of fish and fish products".

Based on the results of microbiological and organoleptic studies, it was established that preserved Atlantic herring filled with crowberry juice with a mass fraction of salt of 6% during eight months of storage at a temperature of 0°C - 8°C retains all its indicators at a high level. During the specified time of research, the average tasting score was:

• on the 14th day of storage - 5 points;

• on the 30th day of storage - 5 points;

• for 60 days of storage - 5 points;

• on 90 days of storage - 4.91 points;

• on the 120th day of storage - 4.79 points;

• at 150 days of storage - 4.66 points;

• at 240 days of storage - 4.57 points.

There was a slight decrease in the average tasting score for such indicators as:

• filling condition,

• consistency of fish meat,

• consistency of vegetables.

At the same time, the microbiological indicator KMAFAnM on the 240th day of storage did not reach the standard value according to regulatory documentation, and the preserves met the requirements of the Technical Regulations of the Eurasian Economic Union “On the safety of fish and fish products” (TP EAEU 040/2016). In terms of safety indicators, including toxic elements, nitrosamines, pesticides, polychlorinated biphenyls and radionuclides, all samples of preserves met the requirements established by the Technical Regulations of the Eurasian Economic Union “On the safety of fish and fish products” (EAEU TP 040/2016).

Thus, the new type of product is characterized by high shelf life. The average values of nutritional value and calorie content of preserved Atlantic herring with crowberry juice filling are given in the table (Fig. 14).

As a result of assessing the organoleptic characteristics of preserves, tasters noted:

- a sufficient amount of side dish;

- fish meat is tender, soft;

- a peculiar color of preserves, which is associated with the content of crowberry juice in the filling.

The possible shelf life of preserved Atlantic herring has been established to be no more than 240 days at a temperature range from 0°C to 8°C.

Claims (2)

Preserved Atlantic herring, characterized by the fact that it is a salted and skinned fillet of Atlantic herring, cut into pieces, filled with filling, on top of which a garnish is placed, and the filling includes juice obtained from previously defrosted crowberries by separating the dense part of the berries from the liquid part with further by filtering it to obtain juice, into which sodium benzoate and white sugar dissolved in boiled water are added so that first sodium benzoate is dissolved in boiled water heated to 40-50°C, mixed, then white sugar is added and mixed again until completely dissolved, and the side dish consists of fresh carrots and parsnip root cut into thin strips, taken in a 1:1 ratio, while the ratio of the initial components of preserves per jar with a net weight of 180 grams is, wt.%: Juice from thawed crowberries 7.2 White sugar 4.4 Sodium benzoate 0.1 Boiled water 5.8 Garnish of fresh carrots and fresh parsnip root 4.7 Salted pieces of skinned Atlantic herring fillet 77.8

Images