SU1685381A1 - Method of production fish farge - Google Patents

Abstract

The invention relates to the fish processing industry and can be used in enterprises in the production of minced fish and minced meat products. The purpose of the invention is to reduce the labor intensity of the process and improve the quality of minced meat. For this, the raw fish frozen in the blocks is roughly crushed without prior cutting to sizes (1-4) -102 m, then finely crushed to sizes (2.2-3) -10 3 m and directed the resulting polydisperse mixture for pneumatic separation by cold air flow at -20. -25 ° C To improve the quality of minced fish, the processing of raw materials is carried out in a single holistic cycle at temperatures below the ice crystallization temperature in fish tissues -7 .. -15 ° C. During the fine grinding of raw materials, the fish components differ in their shape, size, weight, aerodynamic characteristics, which leads to a difference in their soaring speeds and the possibility of separating the meat from the rest, conditionally inedible parts of the fish. with

Description

The invention relates to the fish processing industry, in particular to methods for the production of edible fish mince, and can be used in enterprises of the industry in the production of stuffing-based meat: meatballs, dumplings, minced fish, molded and structured products, etc.

The aim of the invention is to reduce the complexity of the process and improve the quality of minced meat.

The method is carried out as follows.

Untreated fish raw materials frozen in blocks are roughly ground to particle sizes (1-4) m so that the particle temperature remains within -15 ... -20 ° C. To do this, the raw material is processed

in the refrigerator. Roughly crushed pieces of fish are sent to a machine for fine grinding, where, with continuous supply of cold air to the working area at -20 ... -25 ° C, the raw materials are finely crushed to sizes (2.2-3) m so that the temperature of the particles was in the range of-7 ...- 15 ° C.

The raw materials processed in this way are fed to the pneumatic classifier by an inexpediently upward flow of cold air at -20 ...- 25 ° Сs with a speed slightly higher than the soaring speed of the heaviest particles with a size of no more than about 3 mm. In the pneumatic classification, fish are separated by fish of size (2.2–3) -10 3 m from other components of the fish (viscera, skin, kosO 00 SP 00 00

everything

-,

gay, fins, etc.) by distinguishing their aerodynamic characteristics leading to different speeds

The use of coarser particles, more than 3 ° 103, for separation of components and, impractically, the particles treated in this way are heterogeneous in composition, contain inclusions of various fish (skin, bone, viscera, etc.) components, which does not provide quality separation. and obtained minced meat semi-finished product. Grinding fish to particle sizes of less than 2.2–10 m in size contributes to the convergence of their aerodynamic characteristics (weight, shape, speed, etc.), which worsens the condition and quality of separation from we have components

Thus, a prerequisite for separating the components is to grind them to sizes (2.2-2-3 m), which corresponds to the effective separation of the meat of other conditionally incompatible fish components. In the pneumatic classification, with an initial air velocity of more than 6.5 We, the fish components with a grain size of (2–2–2) 10 m are captured from the grinder. When the air flow rate drops to 1.32 m / s, all components of the fish are deposited in the pneumatic class When reaching a speed less than 1.32 m / s, only m is deposited with a particle size of (2.2-3) -103 m. The quality of the separation of samples of the target product is controlled by phytoleptic physiophysical (spectrographic) methods) - mi control.

The selected temperature is rare in the separation process -7, -15 ° H due to the conditions for achieving the dispersion of particles, in these conditions the particles are in a solid state, which makes it possible to avoid shredding of the working bodies of the shredder due to sticking. In the temperature interval -7. -15 ° C in the main one ends crystal formation in the carcass, the density of the composite fish of the fish varies slightly, the most optimal conditions are created for the separation of particles by the method of pneumatic stimulation due to the greatest difference; aerodynamic characteristics.

Carrying out the separation process at a temperature below -15 ° C leads to an unreasonable increase in the power supply of the system, due to the use of special refrigeration equipment; moreover, at a temperature below -1 ° C, it is possible to gradually change the aero. particle characteristics of compo L. iCd i; coprecipitation with muscle tissue fraction, which leads to a decrease in fC ne-ef

My mince.

Example 1. Frozen in O / vj-o; fish raw materials (scabrio atlac h # nous) weighing 10 kg are grinded soot are consumed in a machine for grinding ice-cream blocks

forks to particle sizes (1 4) 10 2m so that the temperature is maintained; limits -15 .. -20 ° С1, l from this, the processing of raw materials is carried out in the refrigerating chamber. Coarsely ground pieces of fish on

d is controlled in the machine for fine measurement, where, when continuously supplying cold air at -20., -25 ° C, the working zone is finely ground to the size (2.2-3) -10 ° C, so that the temperature

0 crushed particles were in the range -7 ... -15 ° C.

From the shredder, the raw material is continuously captured by an upward flow of cold air at -20 -25 ° C with a speed

Ь 6.5 m / s, created by the invertor or vacuum pump. In this case, all the components of mackerel with a grain size of (2.2–3) 10 m are captured. When the air flow rate drops to 1–32 m / s, all components of the hull, except for meat, are deposited in the pneumatic O classifier. When a speed of less than 1.32 m / s is reached, mackerel is planted in the upper zone of the sludge / ZYNOS1 / CLS apparatus from it.

The maximum mass of minced mackerel’s mackerel is 57,% of the rtdccb of whole fish, those with a weight of 10 kg of tv.acca of minced meat obtained are 5 74 h g (the output of the finished product excluding

Five separators). Thus, the technological sequence of the operations of the crusher mill and oedelenyl allows to completely separate and. from mackerel from other ingredients and get a cool finish with the highest possible product yield

Obtained after separation of the organ have a homogeneous structure, extraneous inclusions are practically absent. The wavelength of the color of the sample of the sample is equal to the centering wavelength of the core and is 576 nm, the purity of the color is 23%, the BRIGHTNESS 21 is 9%.

Example2 Anthlantic mackerel

mottled coarse ground under the conditions specified in example 1

Coarsely chopped pieces of fish are sent to a machine for fine grinding, where, with continuous feed of cold

At –20 ... -25 ° С, fine grinding of the raw material to the size less than 2.2-10 m is in the working area, so that the temperature of the crushed particles is in the range -7 ... -15 ° С.

All components of the thus ground material are captured by an upward flow of cold air at -20 ... -25 ° C at a speed of 5.3 m / s. When you reach speed, sleep. it is 1.20 m / s, in the pneumatic classifier, mackerel meat is deposited with a size less than 2.2-10 m. However, this results in the co-precipitation of more finely crushed particles (in the considered size range above 1-103 m): fin bones smaller than 1.4-103 m and skin smaller than 1.3 m. Although the amount of finned and skin bones of these sizes is insignificant (no more than 5%), their presence in minced mackerel slightly reduces the quality of the minced meat, as evidenced by the darker color of minced meat. The dominant wavelength of the color is 578, the purity of the color is 21%. the brightness of 20%, organoleptically detected the presence of dark skin inclusions and bones. which are particularly manifest after heat treatment of minced meat samples.

Example The Atlantic Mackerel is roughly ground under the conditions of Example 1.

Roughly crushed pieces of fish are sent to a machine for fine grinding, where, with continuous supply of cold air at -20 ... -25CC, fine grinding of the raw material to a size of at least 3-10 m is carried out in the working zone so that the temperature of the crushed particles is in the range -1 ... -15 ° C.

Due to the peculiarities of the structure of the components — fish and the conditions of coarse grinding of raw materials containing crushed pieces of heterogeneous composition, in a finely divided mass, particle sizes more than m, heterogeneous particles (mainly bone and skin particles) are encountered, which cannot be separated by pneumatic classification. due to the presence of bone tissue, skin in the particles and heterogeneity of the composition of the particles.

The color of the minced meat is darker than the color of the sample obtained in Example 1. The dominant wavelength of the color of the minced meat samples is 579 nm, the purity of the color is 20%, the brightness is 19.7%.

Thus, grinding to particles larger than 3 m does not allow obtaining uniform particles.

(m, skin, bones, etc.). In a mixture of npi.cv, particles consisting of several types of tissues (mous-bone, cosmic-cosmic, etc.) form.

5P e mire 4. Atlantic mackerel

n: pure finely ground under the conditions specified in example 1

Roughly crushed pieces of fish are sent to the machine for fine grinding, where, with continuous supply of cold air to the working area, fine grinding of the raw material to sizes (2.2-3) m is carried out so that the temperature of the crushed particles is not lower than -7 ° C,

5B In these temperature conditions, the particles directed to the pneumatic classification differ significantly in their aerodynamic characteristics. In particular, increasing the temperature of the particles

0 to -7 ° C and above leads not only to their partial warming and spiking, but also to a change in the structure of the particles, which is natural for the process of fine grinding in the absence of phase transitions

5 substances included in the composition of the components. When this happens, the shape and size of the particles change - the change in these characteristics of the ristmk concerns the components of fish with the highest fat content, meat,

0 viscera. The crushed particles at a temperature above -7 ° C have a drop-like shape; during the grinding process, the diffusion of substances that make up the components occurs; the particles stick together.

5 which makes it inappropriate to further divide them.

EXAMPLE 5: Atlantic marshmallow mackerel is coarsely ground under the conditions shown in Example 1.

0 Coarsely chopped pieces of fish are sent to a machine for fine grinding, where, with continuous supply of cold air, the raw material is finely crushed to a size of (2.2-3) m

5 so that the temperature of the crushed particles was below -15 ° C.

Under these temperature conditions (up to the temperature of -50 ... -80 ° С, corresponding to the cryohydrate zone), the separation of crushed

0 particles occur as in Example 1. In the temperature range below -15 ° C, the tensile strength increases by 40–50%, up to the cryohydrate zone, which leads to an increase in energy

5 costs of fine grinding. To achieve temperatures below -15 ° C, more energy-intensive refrigeration equipment is also required. The increase in total energy costs does not fundamentally hinder the process, but it does not allow to reduce the labor intensity of the process, since the operation and maintenance of more energy-intensive and special equipment that satisfies working conditions at low temperatures (in the fishing industry industrial equipment is used for freezing fish to -18 C), increases the complexity of the process.

When processing fish of other species according to the proposed method, depending on their physicomechanical and aerodynamic properties, the ranges of the velocity of movement of the components may vary. However, the sequence of technological operations, temperature regimes, as well as the necessary conditions for the separation of components of fish of other species: the upper size limit for size, related to the uniformity of the crushed material, and the lower size limit for size 2, associated with the separation efficiency of components, .

The resulting meat is a semi-finished product for the production of fish minced meat, which is produced in the prescribed order after making the appropriate prescription supplements or is frozen for storage.

Claims (1)

Invention Formula Method for the production of edible fish meat by pre-grinding of frozen raw materials, final grinding and separation components, characterized in that, in order to reduce the laboriousness of the process and improve the quality of minced meat, uncut fish is subjected to preliminary grinding, and its final grinding lead to particle sizes of (2.2-3) m, while the separation is carried out by pneumatic classification at a particle temperature of -7 ... -15 ° C.