UA61086C2 - Method for fish preserves production - Google Patents

Abstract

A method for production of fish preserves provides for treatment of fish, salting, putting into cans, adding liquid medium, vegetable oil, dried vegetables or fruits or spicy vegetable or fruit mixtures, sealing and keeping. Filleted fish upon salting additionally is subjected to treatment with aeroions that provides possibility to exclude special stage of ripening.

Description

Description of the invention

The invention belongs to the fishing industry, namely to the production of preserves from disassembled fish. 2 The purpose of the invention is to create a new process for the production of preserves with increased consumer and technological indicators. For this, another method of production is proposed, which allows to exclude the shortcomings inherent in typical preserves and their manufacturing technology.

Disadvantages of traditional preserves include |11; - the technological necessity of a special stage of maturation of packaged preserves through intermediate 70 storage at the production site and the creation of appropriate and stable temperature conditions. - low storage stability, - strict storage conditions (low temperatures), and the corresponding need for special refrigeration equipment not only for the manufacturer, but also for trade and the consumer, - the need to involve special mechanisms (measures) in the technology to prevent spoilage of the product during its storage, namely: addition of chemical preservatives, radiation treatment with gamma rays or beams (streams) of high-energy electrons, - instability of the quality indicators of the pressers during storage due to loss of taste, separation of free water in the product, increase in the activity of internal microflora, loss of the appearance of the product.

These problems are determined by the fundamental features of typical preserve technologies, which are based on proteolytic processes of maturation of raw, hermetically packed fish under the action of enzymes and some types of bacteria and belong to biotechnology.

Known methods of production of preserves, which are currently used by industry (Fig. 1). A characteristic feature of traditional technology is that preserves can be consumed no earlier than 5-10 days after packaging and sealing of raw materials (raw fish, spices, salt, various fillings), when they reach food readiness (ripen). Ripening processes of preserves, like any biological process, takes place under the conditions of Ge) compliance with temperature conditions at the production site and throughout the entire period of their storage. The ripening stage of preserves constitutes a significant part of production costs, and leads to an increase in the cost of production.

But the ripening processes of preserves after shipment from production continue to take place at the consumer (trade) during the entire subsequent storage period. After a certain period of time, under the influence of EE, proteolytic processes, preserves lose their taste and microbiological indicators and become unfit for consumption. Because of this, fish preserves are high-risk food products.

The final quality of preserves, as a food product, depends on factors, most of which cannot be controlled by manufacturers, because they are outside the enterprise. "--

Insufficient attention in trade and consumers to storage conditions leads to spoilage of preserves and 325 inadmissibility of their consumption. what

There are many known attempts to improve typical technologies by changing the order of performing some operations, for example, preliminary salting of raw materials, pasteurization with ionizing radiation - gamma rays or electrons. But despite certain improvements in product performance, modified traditional technologies are used to a limited extent. All known refinements of typical preservative technologies either do not allow C to produce products with modern dietary indicators and safety of consumption, or are unattractive to C producers due to technical and economic problems. For example, high-quality preserves (low-salt, dietary and without preservatives) have a short shelf life and therefore are practically not produced. Due to the extremely high cost of special technological installations, the production of preserves pasteurized by electrons or gamma rays is still economically unprofitable, although without any preservatives they can be stored for 3-4 months at positive (2 - 47"C) temperatures. b Currently, objectively, only preserves with an increased content of chemical preservatives can be stored up to - 3 months (but at temperatures below -8"C). Technologies for the production of such preserves involve bactericidal and bacteriostatic mechanisms of action of active chemical preservatives and stabilizers to extend the shelf life of products. The stability indicators achieved with the help of chemical preservatives are attractive to about 20 manufacturers and trade. Despite the warnings of modern dietetics about the harm from increased chemicalization of food, now the most mass-produced are preserves with chemical preservatives, which, in fact, are no longer preserves, but "chemical preserves" with all the negative consequences of the use of highly active chemical substances.

There are known methods of production of fish preserves by dry salting of fish, further development into fillet 29 (fillet-pieces), packaging, introduction of preservative additives, various liquid fillings or vegetable

GF) oil, sealing and storage |1Y. The disadvantage of the method is obtaining a product of unstable quality due to uneven salting of undeveloped fish, a red-brown color on the longitudinal spine section of the fillet, and the presence of significant water sedimentation. At the same time, the released moisture contributes to the intensive development of unwanted microflora and spoilage of products. These problems are objective limitations for the mass production of 60 high-quality fish preserves.

There is a well-known method of production of preserves, where to absorb the water that passes into the fish during storage, it is suggested to introduce dry spice-vegetable and fruit additives into their composition |I2). It also did not provide the desired product quality. Preserves are ready for consumption only 5-10 days from the moment of production. At the bottom of the cans, there is a noticeable sedimentation of water, the pieces gradually absorb free water and noticeably swell, their taste is lost, because they acquire a soft consistency and stick together.

The purpose of this proposal is a method of production of low-salt fish preserves, which are devoid of the indicated disadvantages. For this purpose, a new technology of preserves is proposed.

It is characterized by a number of features. The main one is that, unlike typical production technologies in one stage (Fig. 1), it is proposed to produce preserves in two stages (Fig. 2). 1. At the first stage, a ready-to-consume product (semi-finished product) is prepared, which further eliminates the need for a special term and conditions for ripening. 2. At the second stage, the product is packed, sealed and immediately sent for sale.

The ultimate goal of this invention is to increase the shelf life of low-salt preserves without adding preservatives to their 7/0 composition or involving complex physical processes (for example, radiation pasteurization), simplifying the temperature conditions for their storage, preventing the release of water and swelling of the fish, increasing the rate of ripening, stabilizing the taste indicators and aesthetic appearance of preserves throughout their storage period.

The multi-stage process is new for the production of preserves. It is significantly different from typical technologies 75. MI, as will be shown later, can be successfully implemented on a modern scientific and technical base. The new method differs in that: - The preliminary production of a ready-to-eat product (semi-finished product) is provided, due to which a special stage of maturation of preserves is excluded (and this stage is usually 4-6 times longer than the entire process of their production). - The special stage of preparation of the semi-finished product makes the final parameters of preserves more controllable.

It is important that the organoleptic and microbiological indicators of the product are formed and controlled by the manufacturer already at the first stage of the manufacture of preserves, and therefore depend little on the subsequent storage conditions in the trade or the consumer.

The production of new preserves meets the modern requirements of the international quality system of food products of the United States according to the principles of HACCP (Nazaga Apaiuziv Styisa! Sopigo! Roip)) for food products of increased risk - which include fish preserves. i) - Preserves are produced and stored at positive temperatures. This dramatically reduces the costs of their production and storage. Accordingly, there is no need to equip the trade (consumers) with expensive and unprofitable low-temperature refrigeration equipment, which improves the economic performance of new preserves and promotes their spread.

At the stage of preparing the semi-finished product (the first stage), you can use many of the well-researched and safe methods of preparing edible fish products. Such suitable methods include drying, the technology of precast and balik production, etc.

The simplest way to implement the claimed method is to involve at the stage of semi-finished product production, --

For example, the technology of dried fish. At the same time, the total time of production of preserves will be reduced by 3-4 times compared to typical ones, and the final indicators of the product will meet the set requirements.

To the greatest extent, modern technical and economic requirements and manufacturability in real production correspond to aeroionic technologies. Given the known advantages of these fish processing technologies, it is also possible to use the method of preparing a ready-to-eat semi-finished product by treating fish fillets with air ions or ozone. Currently, aeroion technologies are the cheapest and practically available, thanks to the availability of appropriate technological installations. For example, when involving aeroionic technologies at the stage of preparation. semi-finished product, the developed fish fillet is kept in an ion-air mixture obtained with the help of the device specified in the IZ) or similar.

The method of production of preserves according to this invention can be carried out as follows:

Example 1.

Ge" To prepare low-salt preserves, take 50 kg of fatty frozen capelin, thaw, wash and salt in brine or dry salt. The salting time in brine with a density of 1.18 - 1.2 and a ratio of brine to fish of 2:1 is 40 minutes. The fish is considered ready for the production of semi-finished products when the salt content in the meat is up to 596. After that, the fish is rinsed and sent for stringing and drying. Preparation of the semi-finished product is carried out at an air temperature of 20-247C and an air flow rate of 0.5-Zm/s. The drying time is from 24 to 72 hours, depending on the size of the fish and the type of filling. Moisture content in the finished semi-finished product 80-5095 (for

F oil or water fillings). 150g of the finished semi-finished product is placed in cans or bags with a capacity of 175g, fillings and spices are added, sealed and sent for storage or trade.

After 15 days, the fish has an elastic consistency, low salinity, original taste and aesthetic appearance.

Example 2.

To prepare 100 cans of preserves with a capacity of 175 g, take 3 kg of frozen mackerel, thaw,

F) they are sorted by quality, washed, processed into skinless fillets. Prepared fish is placed on a rack and evenly sprinkled with table salt at the rate of 495% of the weight of the fillet. On the racks, the fish are kept for 2-4 hours at a temperature of 0 - Ж5"С until the semi-finished product has a given salinity. The fish prepared for the semi-finished product is placed in the working chamber of the aeroion installation (4) and processed there for 6-7 hours in mode 8-7. The finished semi-finished product is cut into pieces of the required size and placed in transparent polypropylene cans or other containers suitable for sealing. In each can, with a capacity of, for example, 175 g, 124 g of fish, 50 g of mayonnaise filling, a dry spice-vegetable mixture (0.5-1.595 to the weight of the fish) ).The cans are sealed and sent for storage at a temperature of 0 - minus 57C. 65 After 2 days of storage in the preserves, no stagnant water forms, the spicy and vegetable additives look like a natural product, the pieces of fish do not stick together and retain a compacted elastic consistency with an average salinity of 3, 5-495 The finished preserves have an attractive aesthetic appearance.

Example 3.

To prepare low-salt delicacy preserves, take ZbBkg of frozen grayling, thaw,

They are sorted by quality, washed, salted, the salted fish is processed into fillets. The prepared semi-finished fish is hung in the working chamber of the aeroion installation |4) and kept in working mode 9 for 10 hours.

The finished semi-finished product is cut into pieces of the desired height and placed in jars. In each jar with a capacity of 175 g, put 145 g of fish, spicy filling - 28 g, dry spice-vegetable mixture - 2.0 g. The cans are sealed and sent for storage at a temperature of 0 - minus 4"C. After 15 days of storage in the can, there is no increase in the initial liquid phase of the filling, the pieces do not stick together, they are easily separated from each other, the spicy and vegetable additions have a natural appearance. The fish has elastic and well-structured consistency, original taste and good appearance.

Example 4.

To prepare 100 cans of preserves, for example, a container with a capacity of 175 g, take 3 kg of frozen herring, thaw 7/5, divide by quality, wash, develop into fillets without skin. Filled fish is evenly sprinkled with table salt. The salt content is determined by specific requirements for products in accordance with current standards. For low-salt, for example - at the rate of 4-595 from the weight of the fillet. Salting takes place for 2-3 hours at an ambient air temperature of 0 - 5"C. To prepare a semi-finished product, the salted fillet is placed in the chamber of an aero-ion unit, for example |4), and at modes 7-8 2o. It is kept for 6-7 hours. After standing, the finished semi-finished product is cut into pieces of the required length and placed in jars. 125g of fish, 50g of vegetable oil, dry spice-vegetable mixture (1.0-295 to the weight of the fish) are placed in each jar. The jars are sealed and sent for storage at a temperature of 0 - minus 276.

After 20 days of storage, the sediment in the oil is not visible; spice-vegetable mixture looks like natural products; the average salinity of canned fish is 2.6-3.095 (norm 3.5-6905). with

Sources of information: 1. Technological instructions for the production of preserves. Sat. technological instructions for i) production of canned goods and preserves. - L.: Hyprorybflot 1989, part 3, p. 35-97. 2. The method of production of preserves from cut fish. B.L. Nekhamkin, V.V. Golenkova, O.Yu. Ezdakova,

L.A. Napalkova Patent of the Russian Federation. Figure 3. The method of obtaining azroyon flows at atmospheric pressure and the device for its implementation.

V.Y. Sakhno, A.V. Demyanov, M.M. Gorshkova, Yu.G. Blynov, Russian Patent Mo2089073. so 4. Installation of azoronnoy processing of food and fish products. Technical conditions. at

NZ-IAZU.0OO.O0O.TU, (RF), 1998 "-

Zo

Claims (1)

The formula of the invention of The method of production of preserves from fish, which involves processing fish, salting, placing in containers, adding liquid fillings, vegetable oil, dry vegetables or fruits or dry spice-vegetable or fruit mixtures, hermetically sealing and storage, which differs from that processed on after salting, fish fillets are additionally treated with an ion-air mixture (aeroions). . and? (22) - ((c) at 50 42) F) name) 60 b5