SU1338832A1 - Method of producing preserves from smoked fish - Google Patents

Abstract

FIELD OF THE INVENTION The invention relates to fish industry, namely to the technology of preparing canned food from smoked fish. The purpose of the invention is to improve the taste and consistency of the finished product. For this purpose, smoking is carried out in a cold way for 2-4 hours, and before filling into cans, smoked semi-finished product is placed in a heating medium until the temperature in the body of the fish reaches 41-46 ° C, as a result of which the fish acquires a softer consistency suitable for machine packaging. a (L from 00 00 00 oo y

Description

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FIELD OF THE INVENTION The invention relates to fish industry, in particular, to methods for preparing canned food from smoked fish.

The purpose of the invention is to improve the taste and consistency of the sweat product.

The goal is achieved due to the soft smoked modes, which allow to preserve the juiciness of the product, and subsequent blanching before packing the fish into banks to a temperature in the fish body of 41-46 ° C, which ensures the elasticity of fish meat due to coagulation of globulins,

The method is carried out in the following manner.

Divided into a carcass and salted fish (until the salt content in the fish is not more than 15%) is dried for 30-40 minutes. Then the fish is smoked with an air-flue mixture for 2-4 hours at 20-40 0. The fish treated in this way acquires the smell and taste of smoked meat, and its surface is painted in a zo-drop color. I,

After smoked fish is blanched in a heating medium for 10-15 minutes until the temperature in its body reaches 41-46 ° C. Water or oil with a temperature of 50-60 0 can be used as a heating medium. After blanching the fish is cut, mostly mechanically, into portions in accordance with the height of the jars, they are filled into jars, blanched for 15-25 minutes at 95-98 ° C, filled with oil, sealed and sterilized.

The mass loss of the raw material in the process of smoking and blanching does not exceed 20%.

The amino acid composition of the protein of canned fish from cold smoked fish in comparison with the protein of canned food based on the known blanched semi-finished product is more complete. Its composition contains a large amount of a number of amino acids - serine, proline, etc., including the most valuable essential amino acid - lysine, which, along with tryptophan and methionine, enters the triad of the most important amino acids.

Obtained data on the quantitative content of a number of water and fat-soluble vitamins in canned food based on the known blanching mode of the semi-finished and soft regimes.

15

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Pre-heat treatment indicate the same level of preservation of vitamins.

Analyzing the fatty acid composition of the fish of the compared samples of canned food, a higher degree of unsaturated lipid-based semifinished material prepared according to Q soft heat treatment regimes is detected. In this case, a higher physiological activity of lipids is noted in connection with better preservation of essential acids (lipoleic, lipolenic, arachidonic).

The use of soft blanching modes for fish provides a sufficient degree of reduction of the initial landiness of the raw material: TBC before canning does not exceed 5.0 x 10 cells before sterilization. in 1 g at a rate of 1.0 x 10 cells. in 1 year

Example 1. Divided into a carcass scab, salted to a salt content of 15% in fish, dried for 30 minutes, smoked for 2 hours at a temperature of 40 ° C. The fish has a pleasant smell of smoked meat and a light golden color. The content of carcinogenic substances in fish mse, mcg / kg: benz a pyrene bn less than 1.35, nitrosodimethylamine less than 0.2, the content of phenols 18.8 mg / 100 g

After smoked before filling

20

thirty

35

40

45

the fish is placed for 10.2 minutes in a bath with water heated to 52 s. The average volumetric temperature of the fish taken out of the bath is 41 C. The consistency of the fish is dense, closer to the weakened one. The cut of the pieces after machine portioning is even and smooth, the filling of the volume of the cans is complete. The output of standard mass cans 80%. The taste of canned sweet.

Example 2. All technological operations were carried out analogously to example 1. The duration of smoking was 4 hours at. The fish has a significant smoked smell and light golden color, the taste is pleasant. The content of carcinogenic substances in fish m fish, mcg / kg: benz a pyrene bn 1.35, nitrosodimethylamine 0.2, phenol content 21.0 mg / 100 g. D Duration 14.4 minutes in a water bath at water temperature 52 ° s The average volumetric temperature of the fish after heating in water is 46 C. Consistency sa is dense, closer to

50

the fish is placed for 10.2 minutes in a bath with water heated to 52 s. The average volumetric temperature of the fish taken out of the bath is 41 C. The consistency of the fish is dense, closer to the weakened one. The cut of the pieces after machine portioning is even and smooth, the filling of the volume of the cans is complete. The output of standard mass cans 80%. The taste of canned sweet.

Example 2. All technological operations were carried out analogously to example 1. The duration of smoking was 4 hours at. The fish has a significant smoked smell and light golden color, the taste is pleasant. The content of carcinogenic substances in fish meat, mcg / kg: benz a pyrene bn 1.35, nitrosodimethylamine 0.2, phenol content 21.0 mg / 100 g. The duration of stay in the water bath for 14.4 minutes at a water temperature of 52 ° WITH. The average volumetric temperature of the fish after heating in water is 46 C. Consistency sa is dense, closer to

weakened. The cut is even and smooth. The output of standard mass cans is 80.4%. The taste of canned food is good.

Example 3. All technological operations are carried out analogously to example 1. Duration of smoking is 3 hours at. The fish has a pleasant smell of smoked meat, it tastes like hot smoked fish. Okkaska light golden color. The content of carcinogenic substances in fish mse, mcg / kg: benz1.a1pyrene bn is less than 1.35, nitrosodimethylamine is less than 0.2, the content of phenols is 20.3 mg / 100g

The duration of the fish in the water bath is 12 minutes at a temperature of water. The average volumetric temperature of the fish after blanching in water is 44 ° C. Consistency is satier, closer to weaker. The cut is even and smooth. The yield of standard cans was 80.4%. Canned taste good

Example 4. All technological operations are carried out analogously to example 1. The duration of smoking is 1 hour at 37 ° C. Fish has a faint smell of smoked meat. Coloring of the surface layer of the fish is absent. Content of carcinogenic substances in fish mse, mcg / kg: benz a pyrene bn less than 1.35, nitrosodimethylamine less than 0.2, phenol content 13.0 mg / 100 g

The fish stay in the water bath for 14.4 minutes at a water temperature of 52 C. The average volumetric temperature of the fish. Consistency sa is dense, closer to elastic. The cut is even and smooth. After packing races in the volume of the jar a lot of empty voids. The output of standard mass cans of 50.6%. The method according to these modes is not recommended.

Example 5. All technological operations are carried out analogously to example 1. The duration of smoking is 5 hours at 37 ° C. The fish has a strong smell of smoked meat, a harsh taste. The cut is dark brown. In terms of quality, fish is inferior to smoked products for four hours. The content of carcinogenic substances in fish masses, benz a pyrene bn more than 1.35, nitrosodimethylamine more than 0.2, fnol content 2, mg / 100 g

The duration of the fish being in the water bath is 16.8 m at a water temperature of 52 C. The average volumetric temperature of the fish after immersion in water reaches 47 ° C. Consistency sa weak. The outer layer of fish meat has a thick consistency. On slices of fish pieces, the mso is in a pasty state. The output of standard mass cans is 80.4%. The method according to these modes is not recommended.

The implementation of the proposed method makes it possible to reduce the content of carcinogenic substances in fish meat. Reduce energy consumption and process time. In addition, due to the improvement of the consistency, the possibility of mechanized production of canned fish of smoked type in oil from large oceanic fish on lines with a relatively high productivity appears. This allows to solve the problem of using canned food of the ovariant group, the quality of which improves dramatically at relatively low cost. manual labor in production.

Claims (1)

Invention Formula The method of cooking canned smoked fish, mainly from low-value species, by cutting, salting, drying, smoked followed by packaging of smoked semi-finished product into cans, blanching, pouring with oil, capping and sterilization, characterized in that, in order to improve the taste and consistency of the finished product , smoking is carried out at a temperature of from 20 to 2 to 4 hours, and before laying in jars the fish is further blanched to a temperature in the body of the fish from 41 to 46 C.