SU1706528A1 - Method of conservation of muscular juice - Google Patents

Abstract

The invention relates to oy (ng.i industry, namely to cnocj oy of the production of molded fishery products. The aim of the invention is to ensure muscle slack in the product during thermal processing and thereby improve the taste and nutritional value of the finished product. The goal is achieved by the fact that large muscle muscles of the skin and binding weight are taken in a ratio of 1: 1 - 3: 1. An additional chemical cellulose extract is applied to the binding mass of an icod (the following ratio of components, mЈs.%: minced meat; 5 -73.5,30 % solution of gelatin 15-36.0; 3% solution of methylcellulose 0.5-6.0; additives - the rest. Table 2.

Description

The invention relates to the fishing industry, in particular to the production of molded fish products that can be used to prepare smoked fish products and molded cooking, including laminated fillets.

The izghesten method of making a structured fish product, is. that the minced fish is finely ground with the addition of flavoring and flavoring substances, coagulated by heating, cut into fibers, which are then mixed with the binder in a ratio of 6: 4-8: 2, m - the cis is formed and subjected to post heat treatment Lr1: 90 ° С in tg -... 10-10 min. The product has a s-ice cream group and resembles a crust or lobster 1.

The disadvantages of the method are: the complexity of the technological process, the need for special preparation of the fibers, the use of a two-thermostat process, which leads to a decrease in the nutritional value of the final product. For the implementation of the method, a special cod fodr or nyTSCv is required, and for the production of minced meat the raw material must be either fresh or chilled. Minced meat from freshly cooled fish after thermocoagulation has a high elasticity, minced meat from moro: ec2y fish is less elastic and practical. : and not suitable for fiber production.

And there is also a method for obtaining a structured fish product, IR / | Sch ;;; and 1L1: | ; i;,; ruTOt) jif; Hi4e (j .TpiijObcu i ome s. from douh vC3: large and small sgnzuyu- and | ei, fgrmgyonie, griostrukturirovanovznie.

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One ":: about Cr:. :,.; i, ;; goal .-: TG;: V: O ,, s; t; - ..; e ... pn5 ho o ;; : o; o Kort4t: i-i; i:;:. g:. ,, .. h /.; ;; . ;; ...: .-:: g; ro-.:. g., ..; i -.;., -;: i / iCfj ../. ./Us w., gi13.

N ..:. :: ..:,; rip. .0 ... - l stsg; From year to year, -.-; -;,: ;;; v -; - -; ;; -; - or ry: Sn.:.) n; h -; - la PU, of n:; - ;:; kitsch kg-ugnoiz .- .. s-g-chzkg-. .. -Ch & h :. C J svush ;; sg: s; s; y, cc, ft; .-: r:.:: I:;: puj :, fari.1, F Et: T ..::;; -y v-r: DS Zog, 6 vpMO-.: r.f), o i c: .v..c ..- i and ier: / io3G; 0; .- p; .-botkk G ..

One year ;: With IIi. -Signolos does not disperse in dstiggg S Ll:: so.rgg-: ich m and O-shy with; pr: t r -;: /: S (and go-only 1-; get a product with sufficient amount of food and food.

The aim of the project is to ensure the possibility of preserving keek kiechni juice in the heat treatment and improving the cnc toga. Kkusopmkh kochkstv and nutritional value of the finished product.

According to ATP: Cho5u on /: Students of Molded LIGHT PRODUCT, R.L.K.

smzshmoani large muscle t:; gh pKiGr.1 with p. zuuuyu mass, sos dzh: shchi and r.goy fzr, gelatin and ykusoptsch d ;.:;: - and. Oopf- 0 3i-: no mixture obtained. tslt .-. oh sabrabotgm, kpupko gmelchennuyu nyshechechnuyu tissue yyy; 6y and sysyuyuyuyu mass dop.k;

F uMWJi. ;;; -; 33-73.5 30 l-; -: iii rlglzor zhel gp: 15-35 3 /) - and raspor muztil-cellulose 0.5-G B: cyco L 3 ;. oOvPKh Else The method is carried out as follows.

To obtain a formulated, baked or hot product, from fish SYOD CC S r1IC T r -; - 1 -Mv; -; LI V; O c: - f: Cb l 3

two components: fish roll and chopped fish tissue and mass. 3 As cr kpnopzg.-zlmo.pnopy eyy use pieces of fillet of 3–10 cm pork fillet, from the connection of the newer / second pr-tsig.direct from -.5. F-.rat1,. type: 1.1L | 0.ms.m and skusoyich,. WITH T - m DYa: -;

Cool; . 4-41 -:: -; ; STILL jf., Kypestf-i r1 -.7r; y: g:; p: “s; ; g 0y rm;, and for the preparation of: ;; sg.lgui. ::; l: L - v3p.u from o;;:.) p b. on that number / w; yy: 1-L; x and

MGLSCH OKNYAL.

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tC / r; / city:; hmschng; ;; with 3-10 si KCIK: /:.;.: /. „i: 0; o; lu, 4fj np" t-h rzz-r.if.pe and with /, ir; o: / r-; -i sooaa: eat: and Kug., - coz; ..Mi; oii-j t-ii: .1, -. .) Next pro-Ot: Hf oCl -: i- c; f) CTpyKiyp-J formMyGUPPO fipO / J; U i,

С013МС; СГ (С ;;: .МГ / ЩС рЈ (v / l / IIO lOr1 ;: AND F LSTS ;: SIGN: 01PS:: GLOSS ..; 00; СЛ Л ..

10 t-vopi - 1 zhl.tgin and;.

gorpv marks /; PRIGO, and; LON: AND

ta ;, h; 0 rgs-;: lecellulose is not—; otsg,}. When Hiipocj jr.cc; ioeH; s, it is jewel (not smash; 1

fzogzawa happens

lulose is located on the surface of ra. , /./:a phases.

15 When Tcfuionoti processing forg oganno .-; He ate: 1 lavina plaggs and forms rpsythyor, absorbing, ejecting, expelling with jibe tissue, o1, at the same time, tyor of methylcellulose forms a gel (pls:;). the solution binds the solution JUU YP; on together: muscle juice. When the product is cooled, the reverse is the rpm; the gelatin solution is prepared; para gel; methylcellulose gel; desatrashaots: - into solution.

25 Methylcellulose solution is sorted on the surface of the gel gelatin p.

The use of two ;: components with opposite siestapam / i the ability to create connect-tkgneoyu

30 stratum and structure of fish muscular tkani.

 From the finely divided muscle tissue of the fish, with stirring and dsb / salt, sugar is isolated, Muscle fractions 35 nKh. myofrillary Rssks, which, when cured, cos;: a raw semi-finished product creates a simple grille, responsible for the structure of the finished product after heat treatment. The .40 scheme prepared. The product is as follows.

The skinned knife fillet is coarsely chopped. At the same time, the binding mass is prepared (conn. / H tslo-gcannuyu

45 interlayer), for which industrial minced meat produst or minced meat obtained from fish by any method is combined with gp; obscure gelatin, milk powder, cellulose solution is mixed in a chop. 50 grains with coarse fillet, mixed t flavored additives.

The prepared mixture is molded in the form of F la or briquette using a syringe machine. Molded product sider / pnp

55 0.5-2 hours TV, 3-15 ° C for relaxation stress relaxation.

  The semi-finished semi-finished product is backed up by the end of r.jnt iCO-120 ° C

vfiefo-io ": h. Gotost ;, determined by up to stkzhg-ni nnutri product temperature temp.

EOCH: FSP:; .- p-o ps-lu; ;: /; :: -; pr - :: voDyT In Fo ;; 7; .. T. (.... To proc. 1gr: ... b:; / -C 24ifC. 3:.: - ....: -07r (-... oo Ip.

Zh and p to a p about; i y f o C p;: g: st l r o; z. o / ;, lt in the usual way with l-v / C. B oog-C; -; product g, s, :: -:) Sepg.a, 7-10% hir ;, 05-70 p slggp, depending on the method of processing the semi-finished product. Gsgog.yy product s5 / ssd;: s; good (... ohm, juicy ksns slonts .. ay, nk tasting always received high oayenki.

The effect of the use :: g; the invention, of the proposed method is. that the connective tissue layer is created due to the use of gelatin; and methyl cellulose, which have opposite properties in gel formation, retains muscle juice throughout the entire volume of the product, thereby increasing the mass and yield (of the product).

Example 1. 35.75 kg (73.5%) of minced meat staorids are mixed with 7.5 kg (15%) of the ZS of a% solution of gelatin, ground in an ellipse with a lattice diameter of 3 mm. mixers, water; t 0.25 kg (0.5%) of a 3% solution of methylcell / yuz, 2.5 kg of mayonnaise, 3 kg of powdered milk. Mixture KOI-I. The mixtures are mixed for 10 minutes. sz sushchy mass.

50 kg of skinned fish fillets of hake are coarsely ground to an average particle size of 3 cm. Combine with a binder mass and mix in a 1: 1 meat mixer until the binder mass is evenly distributed throughout the volume. The resulting mixture is molded in the form of briquettes 4 cm thick, 15 cm long, 8 cm wide. Withstand B for 2 hours at 2 ° C to relieve relaxation stress and dry the mass.

The finished semi-finished product is subjected to hot smoking at an air temperature in the chamber of 110 ° C and for 1.5 hours to reach 80 ° C inside the product. After smoked food, the product is cooled at 5 ° C for hours. The finished product to taste imitates the taste of hot smoked eel, in the cut clearly expressed myoseps.

EXAMPLE 2: For the preparation of a binding maize, take 1U kg (30%) minced carp, 18 kg (36%) of a 30% gelatin solution, mix, chop on a top with a pesche diameter ;; n 3 mm. In the ground mass of the year t 3 kg (6%) of a 3% aqueous solution of motshshd-L. spice. 3.5 kg minced sturgeon pt. l ;, 2.5 kg olp of the young school, 1 kg of dry m ... l :. Pomeshchaypayut P miner mixer p tschsnmo 10 mime.

50 kg of skinned filet hake 1, coarsely chopped n, about 3 cm particle size .-. JT Rip: - r: -Tooi lGMc rel. onii 3:

L; OClS.-IL-l jIi POSTUPG About tiiir..iC. -V; i: CJ PR M-1Bpyl.

The finished product MMiiTi iprjT m from the axis of the altitude p v, 5 hot digging. On a tour; re: - 4 clearly ayroZh.n; Provoys -: soomi; n 1vLg no- | 7 KO ri | jvi load the product well to the e-t (. Op / 0P p and m 3 p. To obtain a crushing g "ass: s 20 kg (P0%) fzrsha mints and k kg (5%) minced morisha pink salmon smschizlyut with GJ kg (20%) of the 30% rac, crushed choletin vira is ground on the top of the top; dash — grilles 3

5 mm, nzod 1 kg (3%) - south of methyl cellulose solution, 2.23 kg of dried milk, 1.4 kg of olive oil and other taste ;. we doevka ;; analogs but example 1.

All components are thoroughly mixed.

66.6 kg of cured fillet of hake are ground into cm and combined with. binding mass. Otherwise, proceed similarly to example 1.

5The finished product imitates smoked salmon m fish. Consistency juicy. Well cut with a knife, not crumbly. Miosepty pronounced.

Example 4. To obtain a binder

0 mass of 10.5 kg (42.0%) minced meat is mixed with 7 kg (28%) of a 30% aqueous solution of gelatin. Crushed on the top (diameter 3 mm), injected 1.5 kg (6%) of a 3% methylcellulose solution, 1.5 kg of dry milk, 2 kg

5 corn oil, 2.5 kg of cooked meat from halibut (m per head). Mix thoroughly.

75 kg of the fillet of putas are mixed with 25 kg of binding mass. They are molded in a vine sznitz0 l weighing 118 kg, kept for 2 hours at 2-5 ° C. Then paned in flour, fried at an oil temperature of 160 ° C until cooked.

The finished product imitates, to taste and texture, a product made from natural m 5 from halibut.

EXAMPLE 5. For a half-binder mass, 32.5 kg (65.0%) of scad are mixed with 8.5 kg (17%) of swollen gelatin (30% solution), ground on top with a lattice diameter 5 mm, 0.5 kg (1%) of a 3% methylcellulose solution, 3.5 kg of dry milk, 5 kg of milionosis are injected. Mix thoroughly.

50 kg of mint fillet coarsely measuring 5 yards. Connect with 50 kg of binding MOCI:. The finished mixture is placed in the form ps ps 300 g, Bi.i / V .p H K i C, then it is surrounded at l 2C--: - iO ° C. Cooling in TC: 4fiM L-6 (.

Goto (-U and the product mimics; i. Pt state ph (in the Trossian breeds.

PR p; S r. P. AnryaOP ČSN PrGMeg.U. 1, For

1 C; -l :; : G -, .i. :; cho groups of log -1: -by: -y MViJL-J .t-yiO M LNG:;,; , G / S MSCCy

С (.;. У у о: enn;. :: п :; O.S: 1. П; ш т; -; -1 ос) г- -: 0.: Кл- :: | Lru: -That ,. -.z 1 d:; n “h nyuosvytf.R but

ACCESSIBLE npG iM Ji i. C (jy, .Yy; j3 MSHPEChNSN,. G;: -, t G)) :; ROXC::; a,

Spoke M-; . -l |: g;.;, b, 1 and. PRI m with p 7. Ln.-; ochich - prooru 1,; h.; the fact that the ratio VTIOIZg; C; BMSNIC SCREEN VKEHI1 AND CDCH O

Sly 4: 1. With KSL / PSSTEZ krupms1mmsl.: Subscribe; Noah phase with the recipe ;. / hp .-. ginnn.rsvlnpogo; sludge does not affect the structure of the product mzzz deficiency; from this mass, which does not allow the muscle juice to be preserved sufficiently during heat treatment.

The i-.G method is recommended.

Example Similar to Prize 1, it was claimed that the content of a 30% gelatin solution in a binding millite was 3 kg (6%).

The finished product has low strength-characteristics and less juicy. The method is not recommended.

Example 9: AHL is similar to Example 1, except that the content of a 30% solution.; Elsplol in the binder mass is 19 kg (S%).

The finished product gives clg x EAST; 0 S11 StenTs. -K :. | GFSKSOM / -; SYA5Tina. Sposo5 is not recommended.

Example 10. It is similar to Example 1, except that the content of a 3% methi / alkulose B solution of a binder is 0.1 kg (0.2%).

No effect was observed. The finished product is less SOCHEN. The method is not recommended

N p and f. C p. 11. ACLLOGI C 1; pu; -: cpu 1, ga H..i that the content of e 3% -i oro grows ethylcell and a binding mass of 3, s-kg (7% ). Dzly-; e; and its improvements to the frst; product not .oil. With ls-ts.

Method no pe1, og-: G Ndustsp. AT . 1 shows the results of assessing the qualities of pro, ta.

Claims (1)

The introduction of the proposed method will increase the output of the gossosgo product, increase the assortment of electric products, use raw materials, non-use; and;. G-large demand among the population ws off when PereraSutk tenacious breeds of fish (those (5 l. 2). Formula of the invention A method of obtaining a formulated fish product, by blending coarsely chopped muscle tissue of fish and with a mass of meat, gelatin and flavors additions, forma- tion of the mixture obtained and warm treatment, which are different there, in order to ensure the preservation of muscle juice in the product with f - .. human processing and thereby improve the nutritional quality and nutritional value of the finished product, coarse The mouse blubber and the sludge mass are taken in the ratio of 1: 1-3: 1, while methylcelluloid is further reduced to the binder mass in the following ratio, wt.%: Minced fish38-73,5 30% solution gelatin15-36 3% solution of methylcellulose 0.5-6.0 Flavor additivesEverything else Results of product quality assessment Table 1 Note. The content of methane / lulose and gelatin in the total MJCCO; JO / I CHO is within: methylcellulose (3% solution) from 0.125 to 3%, gelatin (30% solution) from 3.75 to 18%. ; table 2 Continuing THA. one Continued table. 2