SU1138102A1 - Method of preparing meat and fish products - Google Patents

Abstract

SPOFB PREPARATION OF MEATFISHING PRODUCTS by deodorizing fish fillets, chopping, mixing with meat | 1m of minced meat and adding flavor components, characterized in that, in order to ensure the optimal adhesion properties of the mash mince and improve the quality of the finished product, deodorize the fish and make the font of the fish, to make optimally the adhesion of the mash minced meat and improve the quality of the finished product, to make the font of the fish, deodorize the fish, and to make the optimal adhesion of the mash meat and fish, improve the quality of the finished product, deodorize the fish, remove the ingredients, and deacidify the fish and make the fish with the meat of the meat and meat, and improve the quality of the finished product; 95-100 C for 12 minutes. 9

Description

one

This invention relates to a technology for the preparation of soryb products and can be used in the food industry and in catering.

A known method for the preparation of products from cutlet meat of pork, which consists in the fact that pork cutlet meat, chipper, raw fat and onion is crushed in a meat cuts. Then the crushed meat and onions, saline and pepper are loaded into a meat mixer. Stirring is carried out for 4-6 minutes until a homogeneous mass is formed. To lower the temperature of the minced meat with stirring, it is recommended to add crushed or scaly ice to the mixer instead of 20% of the consumed water. Cooked minced form in the form of steaks (schnitzel) 1.

The disadvantage of this method of producing products from cutlet meat of pork is that when using fatty pork, cutlets and schnitzels are poorly preserved in shape, have cracks, there is no way out (a lot of fat is melted during cooking).

There is also known a method of preparing products from fish cutlet mass, which includes grinding in skin of fish fillets without skin and bones and in m. Mixed with soaked white bread, which is not lower than the first grade, in milk (or water), salt and ground pepper izj.

The disadvantage of this method of producing products from fish cutlet mass is that the products are gray in color, dry, crumbly with a specific fishy taste and smell.

The closest to the invention according to the technical nature is the method of preparing the toasted products by deodorizing the fish fillet, chopping, mixing with minced meat and adding flavor components 3J.

However, the known method does not provide optimal adhesion properties of sorbnogo mince. Minced meat has low viscosity and high stickiness, it sticks to tools and working parts of meat mixers, cutlet forming machines. Finished products get sour CV022

cousc due to the processing of fillets with acetic acid, which reduces their quality.

The aim of the invention is to ensure optimal adhesion properties of ground meat and improve the quality of the finished product.

The goal is achieved by the fact that, according to the method of preparation of fry products by deodorizing fish fillets, grinding, mixing with minced meat and adding flavor components, deodorizing the fish fillets is carried out by blanching at 95-100 ° C for 1-2 minutes.

The proposed method consists in the fact that, when obtaining mashed meat products with characteristic meat properties, and in order to give the mashed meat to optimal adhesive properties, part of the meat meat from fat meat (pork) is replaced with blanched fresh-frozen fish fillet.

Fish contain less connective tissue as compared to pork. For this, fresh-frozen fish such as horse mackerel, mackerel, sardines, ice and other fish are filleted without skin and bones without defrosting. In fish that have a tight fit to the skin and the skin is not tight, the cutting is done on fillets with skin, but without bones (for example, sardines and others). The resulting fillet is blanched for 1-2 minutes at 95-100 ° C.

When blanching, partial destruction of collagen occurs, part of it goes into gluten, which has certain gelling properties, which helps to reduce the viscosity of pork cutlet and meat. On the other hand, the peculiar smell of fish is eliminated.

The blanched fish fillet is cooled to about 18-20 ° C in the bulk of the mass, as at higher temperatures the lard begins to melt and the silver arsh is diluted. The fillets are ground in m. Fat pork is crushed for 1-8 minutes at a temperature in the thickness of the meat, as rtpn at higher temperatures increases the viscosity and stickiness of the pork arsh, increases the loss of small juice, complicates the process of mechanical molding of semi-finished products. 3 The minced fish fillet is mixed with minced pork in a 1: 1 ratio, in which the product has meat without the taste of fish. The minced meat is added to chopped onion and parsley. Then add the chopped meat, fish, onions, parsley, salt solution and spices. Load in the meat mixture. Stirring is carried out for 1-2 minutes until a homogeneous mass is formed, crushed again, molded in the form of sticks (sausages), 10-15 g each, and breaded in dough, cook and fry in deep fat for 3-4 minutes. Combined meat and fish products obtained by the proposed method have a taste and smell of meat, a juicy, delicate texture (without a sour taste. Example 1. Blanched fresh-frozen sardine fillets without skin and bones in water at 98 ° C for 1, 5 minutes and cooled to 19 ° C. 390 g of the blanched fillet is chopped and combined with 390 g of chopped pork meat. Add chopped onions and parsley leaves. Stir in the meat mixer for 1.5 minutes, crush again, portion, and pan in dough. p and is deep-fried. 842 g (15.5% frying loss during frying). The minced meat and products derived from it do not have a fishy taste and smell; tender, juicy, not consuming with consistency. Example 2. The method of preparation is carried out analogously to example 1 with the exception that fish fillets are blanched at 95 ° C for 2 minutes 24 The minced meat and products made from it do not have a fishy taste and smell, have good adhesion properties. The method is carried out analogously to example I, except that the fresh-frozen fish fillets are blanched at 100 ° C for 1 minute. Minced meat and products derived from it, do not have a fishy taste and smell, and the minced meat has good adhesion properties. EXAMPLE 4 The method is carried out analogously to example 1, except that the fresh-frozen fish fillets are blanched at 1 for 0.5 minutes. Products made from soribnogo mince have no fish taste and smell, but the mass loss of minced meat and its nutrients than 95-100 C. Weight loss 16.1%. The output of finished products is 839 g of 1000 g of minced meat. Consistency minced turned dry, crumbly, which is undesirable. These modes are not recommended. Example 5 The method is carried out analogously to example I, except that the fresh-frozen fish fillets are blanched at 90 ° C for 5 minutes. Products made from soribnogo mince have no fish taste and smell. However, the consistency of the stuffing has changed, has become smearing. The stuffing sticks to the working parts of the equipment when portioning and shaping products. These modes are not recommended. The implementation of the proposed method allows to extrude pulping products with the usual B (tusk qualities on the existing serial equipment, to reduce the cost of the finished product by replacing 50% of meat with 50% meat in recipes without reducing the nutritional value.

Claims (1)

METHOD FOR PREPARING MEAT AND MEAT PRODUCTS by deodorizing fish fillet, chopping, mixing with minced meat and adding flavoring components, characterized in that, in order to ensure optimal adhesion properties of minced meat and improving the quality of the finished product, deodorize fish fillet by blanching at 95-1 ^th C for 12 minutes t I 138102