SU1391574A1 - Method of producing chopped semi-finished products made from frozen fish - Google Patents

Abstract

The invention relates to catering, and in particular to methods for the production of chopped semi-finished products from frozen fish. The purpose of the invention is to improve the quality of semi-finished products. The fish is thawed to -1 ° C, filtered and crushed, and a binder in the form of mashed potatoes with a moisture content of 74-82%, obtained by reducing the dry potato flakes with water, is added in the amount of 4-10% by weight to total weight of semi-finished products. 1 tab.

Description

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The invention relates to public catering, and in particular to methods for the production of chopped semi-finished products from fish product ice cream.

The purpose of the invention is to improve the quality of semi-finished products.

Example 1. Frozen fish is subjected to thawing to -1 ° C, cut into fillets without skin and bones, passed through m cutting piece with a hole diameter of 3 mm. Dry potato flakes in the amount of 5 wt.% To the weight of the semi-finished product are poured over water with a temperature of 60 ° C and held for 2 minutes. Recovered potatoes puree with a moisture content of 82% is combined with fish 1 minced meat, salt is added, and ground cured pepper is added to a homogeneous mass. The resulting mass is molded) sautes or bits and breaded in bread crumbs.

Example 2, chunks of frozen minced fish are defrosted at room temperature up to a temperature of -2 - -4 ° C, after which the ground is ground in a log with a hole diameter of 3 mm. Dry potato flakes in the amount of 10 11 SL% by weight of the semi-finished product are poured over the mountains Whose fish is crushed 69 ° C and spun for 2 minutes. The reconstituted KaprcHJ c.aFjHoe puree with 74% humidity is combined with fish mince, put salt, black pepper and grout: T. And the masses form patties or bits in the same way,

In the proposed method, under the action of heated water, the swollen and deformed starch grains diffuse into the aqueous phase and diffuse to form an amylose gel. The proportion of free, mechanically bound moisture is reduced, and protein-polysaccharide complexes form between the proteins of the potato and the fish and the potato starch. The emerging gelatinous structure of the fish-potato mass has improved water-holding and formulating abilities and causes a reduction in losses during the heat treatment of semi-finished products. The use of dry potato products makes it possible to obtain mashed potatoes of different humidity, which makes it possible to regulate and optimize the structural and mechanical properties of minced fish depending on the type and physical condition of the fish.

Adding reconstituted mashed potatoes with a moisture content of 76 + 2% is required for fish fargay having a g-water holding capacity of 35-45%. Adding reconstituted mashed potatoes with a humidity of 80 + 2% is necessary for minced fish having a water-holding capacity of 46-55%.

10 The addition of reconstituted mashed potatoes with less moisture leads to a higher solids content, and the component does not fulfill its main function as a plasticizer.

1g minced meat.

The addition of reconstituted mashed potatoes with more moisture leads to the defrosting of minced meat, its viscosity is significantly reduced, which

20 makes it difficult to form semi-finished products.

Adding reconstituted mashed potatoes from dry potato flakes taken in a quantity-less

2S 4 wt.% Of the total weight of the semi-finished product, leads to an excessive increase in the viscosity of the minced meat, which complicates the formation of semi-finished products, and also leads to a decrease in water-holding capacity

30 minced meat.,

When adding reconstituted mashed potatoes from dry potato flakes, taken in an amount of more than 10% by weight of the total weight of the semi-finished product, the viscosity of the meat is significantly reduced, which also makes it difficult to form semi-finished products.

A comparative analysis of the organoleptic quality indicators of bits.

 from the fish product shown in the table.

The table shows that the semi-finished products obtained by the proposed method have a more pleasant taste, smell and texture.

Thus, the proposed semi-finished products are of good quality.

Claims (1)

50 claims A method of producing chopped semi-finished products from a frozen fish product, consisting in defrosting 55 products before grinding and adding a binder, salt and spices, characterized in that, in order to improve the quality of semi-finished products, as a binder 31391574, using mashed potatoes with wet-water, which are taken in the amount of 74-82%, obtained by reducing 4-10 wt.%, to the total weight of semi-fabricated dry potato flakes. Appearance 0.2 Color 0.1 Smell 0.1 Taste 0.3 Consistenti Average score 0.3 4.3 A, 7 4.9 5.0 4.8 4.8 0.94 0.49 0.50 1.44 1.44 4.81