SU1745179A1 - Method of production of light-salted fish products - Google Patents

Abstract

Usage: getting delicacy product in a short time from non-aging fish species. The goal is to intensify the process of proteolysis and improve the quality of the product obtained by improving its taste and aroma and reducing the moisture content in the fabric. The fish is cut, treated with an acid-salt solution, then treated with a dry saline mixture, and a proteolytic complex of the crustacean internals is introduced as an enzyme preparation at a ratio of fish and enzyme preparation 100: (0.01-0.5). In this case, keeping salted fish is carried out under a pressure of 6-12 g / cm2. When using an enzyme preparation with an activity of less than 20 PE / g, calcium chloride in an amount of 0.005-0.02% by weight of fish is added to the salting mixture. 1 hp f-ly, 1 tab. , t

Description

The invention relates to the technology of fish products, in particular to the technology of production of low and low-salted products and preserves with new taste properties from non-ripening (cod, pollock, navaga) and low-salted (tuna, halibut, green rasp, flounder and others) fish.

The purpose of the invention is to intensify the process of pro- cessing and maintaining and improving the quality of the product obtained by improving its taste and aroma properties and reducing the moisture content in muscle tissue.

Raw materials are thawed in air or in water at a ratio of 2: 1 water and fish, washed, sorted, cut into gutted, decapitated carcass, sidewall, or fillet.

The cut fish is kept for 1.0-2 h with a 0.1-0.15% solution of acetic acid, which has a temperature not

above 15 ° C with a ratio of fish and solution of 1: 1.

Washed.

The fish is treated with a dry salting mixture, which includes an enzyme preparation (10-100 PE / g) made from the viscera of large crustaceans or crushed small crustaceans with a fish: enzyme ratio from 100: 0.01 to 100: 0.5. Enzyme preparation, table salt, sugar in a ratio of 0.01: 3: 2 to 0.1: 8: 6, as well as an antiseptic, such as sodium benzoate, in an amount of 0.1% by weight of salted fish, color stabilizers , for example, sodium sulfite, in an amount of 0.01% by weight of the raw material and brightness in an amount of 0.05-0.1%.

When the activity of the enzyme preparation is low, for example less than 20 PE / g.

I

N b

In order to intensify the ripening process, calcium chloride in an amount of 0.005-0.02% by weight of the raw material is introduced into the feasible mixture.

The treated fish is placed in tight rows and kept for maturation at 0 - minus 4 ° C under a pressure of 6-12 g / cm2 n for 3-7 days.

Matured salted products are either sold or processed for preserves filet-piece in a polymer package or preserves such as filet slices in various fillings. The shelf life of salted semi-finished products before processing is 3-3.6 months at minus 4 - minus 6 ° C. The shelf life of preserves is no more than 4 months, the fillet piece is 2 months from the date of manufacture.

The enzyme preparation is a complex of enzymes with proteolytic activity from 10 to 2000 PE / g, which hydrolyze globular and fibrillar proteins in the pH range up to 3.0 to 9.5.

The complex of proteolytic enzymes of the preparation provides for the cleavage of a wide range of protein bonds, as a result — beyond which the salted fish acquires the signs of a ripe product for 3–10 days, which is 6–20 times less than the duration of the maturation of a known enzymatic product under the action of an enzyme preparation obtained from .

The application of pressure during salting of fish in the presence of a multicomponent enzyme preparation provides intensive proteolysis, reduction of the time of ripening of the product and the formation of the delicate texture of a salty product with the taste and aroma of crab.

Example 1. Before curing, cod is thawed in water or in air at a fish: water ratio of 2: 1, washed, sorted, and divided into pieces. The cut fish is kept for 1.5 hours in an acid-salt solution, which is prepared from acetic acid 80% and a brine with a density of 1.05 g / cm in a ratio of 0.15: 100 at 14 ° C. The ratio of fish and mortar 1: 1. The fish is then washed and drained at 14 ° C for 30 minutes. After draining, the fish is treated with a salt mixture.

A salting mixture is prepared by mixing an enzyme preparation having an activity of 140 PE / r, salt, and sugar in a ratio of 0.1: 4: 2. Sodium benzoate is also added to the salting mixture in amounts of 0.1% by weight of the fish to be planted. The fish is rolled in a salting mixture at a ratio of fish mix to 100: 6.2 and is placed in a salting capacity in dense rows, a load is installed on the upper row of fish that provides a pressure of 6 g / cm2. The fish salt mixture is kept under load at minus 2 ° С for 3

day. Then the fish is packed with plastic bags, or portioned, packed in jars, filled with oil or pours. Packed fish is sold or stored at a temperature from 0 to minus 4 ° C, not more than

4 months

  Characteristics of the salty product:

Consistency Gentle, juicy

Taste and aroma; Good, typical of tinned crab Morska Dol

moisture% 73.1

Nitrogen amino groups

(Mom.) 166

Maturation term, day5

The proposed cod processing method makes it possible to obtain a matured salty product from it with original flavor and aroma properties and reduced moisture content in the muscle tissue.

Example 2. The preparation of a salted cod product is carried out under the conditions described in Example 1, but using an enzyme preparation. having an activity of 2000 PE / g. The ratio of the enzyme preparation, salt, sugar in the salt mixture is 0.01: 5: 6 The fish-salt mixture is kept under a pressure of 12 g / cm2 for 7 days at minus 4 ° C.

Characteristics of lightly salted product:

Consistency Taste and Flavor

Gentle, juicy. Pr.tynye.proizvodstvennye canned crab Massova dol

moisture% 72.0

Nm, 0 mg% 171

Maturity, day 7

By organoleptic and chemical indicators, the product is matured with a reduced moisture content.

Example 3. The preparation of a salted product from a mint is carried out under conditions analogous to example 1. but for salting

An enzyme preparation with an activity of 15 PE / g is used with a ratio of enzyme preparation: salt: sugar - 0.5: 5: 4. Calcium chloride in the amount of 0.005% by weight of fish is added to the salting mixture in order to activate proteolysis and acidity in the amount of 0.5% by weight of fish.

Characteristics of lightly salted product

Consistency Taste and Flavor

Tender, juicy. Characteristic of the canned crab of Massova's crab.

moisture% 72.1

NaM .. mg% 164

Ripening period, -.

day10

By. organoleptic and chemical indicators of the product refers to mature with a low moisture content and a short maturity.

Example 4. Cooking salty. the product from navaga is carried out under conditions analogous to example 3, but with the addition of calcium chloride in the total amount of 0.02%.

Characteristics of lightly salted product

Consistency Taste and Flavor

Mass dalevvagi,% N Am., Mg% Maturation term, days

Gentle, juicy At tny, with

crab flavor

71.1 169

. eight

10 to involve fish species not previously used for these purposes in the production of deli foods, to obtain a deli product in a short time, which reduces the cost of the product due to a reduction in labor and energy (shortening the time for ripening in refrigerators).

Claims (2)

Invention Formula 20 . 1. Method of preparing slab-salted fish products from non-ripening fish species by washing fish, treating it with acid-saline solution, washing, salting with the addition of an enzyme preparation 25 proteolytic action and aging for maturation of fish, characterized in that, in order to intensify the process of proteolysis and improve the quality of the product obtained by means of its 30 flavoring properties and reduction of moisture content in muscle tissue, fish salting is carried out with a dry mixture, and as. the enzyme preparation is administered an enzyme preparation, isolated from internally 35 patas, with a ratio of fish and enzyme preparation 100: 0.01-0.5, while keeping salted fish is carried out under a pressure of 6-12 g / cm2, 40 2. The method according to claim 1. characterized in that calcium chloride in an amount of 0.005 to 0.02% is added to the salting mixture mass of fish. . By organoleptic and chemical indicators, the product is matured with a low moisture content and a short maturation period. The table shows the chemical characteristics of salted fish depending on the salting conditions. Thus, the proposed method allows to obtain a new type of product. involve fish species not previously used for these purposes in the production of delicacies; obtain a deli product in a short time, which reduces the cost of the product due to a reduction in labor and energy (shortening the aging time in fridges) costs.