UA66019A - European stuffed fish - Google Patents

Abstract

European stuffed fish contains fish, meat, fat, structure-forming additives, spices, wheat germs.

Description

The invention relates to edible fish products, in particular to minced fish products, and can be used in the fishing industry and in the public catering system.

The "Shakhtarsky" pate was chosen as a prototype (Technological instructions for the production of pate.

Association of Shareholders of "Donmyasoprom" companies, 1994).

The pate contains, in g/kg: blanched top-grade tenderloin beef 510 blanched tenderloin or pork tenderloin liver 100 cooked pork integument or skin in any ratio 80 high-grade rendered juniper fat 50 peasant butter Zo chicken eggs or melange 50 semolina 80 fried onion 70 dry milk 20 table salt 10 ground black or white pepper 1 liquid food broth obtained by blanching raw meat 0)

For the preparation of pate, beef tendon and pork cut into pieces are blanched in boiling water for 15-20 minutes. After blanching, cool. The liver is freed from large vessels, remnants of adipose tissue, bile ducts, washed in cold running water, cut into pieces weighing 300-500 g and blanched for 15-20 minutes, then cooled. Pork skin, internipple part is cleaned, washed and boiled until softened. After cooking, the raw materials are cooled. Onions are cleaned, washed and crushed on a spinning top through a grate with a hole diameter of 12-16 mm. Chopped onions are fried until golden brown. Grind the fried onion on a rolling pin through a grate with a hole diameter of 2 mm.

Pour broth over semolina and leave for 15-20 minutes. The cooled, boiled and blanched raw materials are crushed through a grate with a hole diameter of 2-3 mm, and then processed on a cutter. When cooking, add peasant butter, refined oil, semolina, onions and spices, table salt, process the broth for 5-8 minutes until a uniform, ointment-like consistency is obtained.

The pate according to the prototype has a low content of fat-soluble vitamins, lacks carotene and biologically active substances, which reduces the nutritional value of the pate and its organoleptic properties.

The basis of the invention is the task of obtaining stuffed European fish, in which, due to the selection of components, their ratio, a higher content of vitamins and biologically active substances is selected, as well as the improvement of organoleptic properties, due to which the nutritional value of stuffed fish increases.

The task set by the invention is achieved by the fact that European stuffed fish, which contains fish, meat, fat, structure-forming additives, spices, according to the invention, wheat germ is added to the composition of the minced meat, in the following ratio, g/kg of minced meat: fish products (fillet, skin ) 400...420 meat products 200...220 animal fats 90...130 structure-forming additives 140...150 wheat germ 100...120 spices 15...15.1

The inclusion of European wheat germ in the composition of stuffed fish with a change in the ratio of traditional components of pate ensures an increase in the content of vitamins and biologically active substances in it, which increases the nutritional value of stuffed fish. Wheat germ contains: - water-soluble vitamins: B (thiamine), B" (riboflavin), PP (niacin), Bhe (pyridoxine); - fat-soluble vitamins: B-carotene, provitamin P, vitamins of group E (tocopherols); - 18 amino acids, including 8 essential ones, most of which are leucine, lysine, methionine, arginine, - proteins, the chemical nature and composition of which are close to the properties of physiologically active proteins of animal origin; - pantothenic, folic acid; - a wide range of minerals and trace elements. The rich content of biologically active substances in wheat germ makes this product one of the most effective sources of vital elements in human nutrition. In addition, as a result of the synergism of the traditional components of stuffed European fish with wheat germ, which are claimed, the organoleptic properties of stuffed fish are improved at the ratio of components. The bitterness of the liver, present in fatty pastes, is masked by the aroma of cereals. The structure of the combined minced fish is improved - the mass acquires a homogeneous viscous structure without lumps and large inclusions, the consistency remains juicy throughout the entire storage period, it does not compact under the influence of temperature changes and storage duration.

Preparation technology and specific examples of the implementation of the invention.

As fish products, fillets of cod, pollock, flounder, hake, trout, carp, American channel catfish, European catfish, as well as fish skin can be used for stuffing.

The following meat products can be used: beef, pork, lamb, goat meat, poultry (venison), offal: heart, liver, kidney, lung, tongue, tripe, brain, inter-mammary part or pork skin.

As animal fats: lard, pork, chicken, duck, goose, peasant oil.

As structure-forming supplements: carrots, onions, parsley, eggs, melange, semolina, milk, broth, milk powder.

As spices: ground black pepper, ground white pepper, salt, sugar, nutmeg, cardamom, cinnamon, extracts of spicy aromatic plants (mint, mother-and-stepmother, nettle).

Preparation of fish products.

The fish is cut into fillets without skin and bones, cut into pieces weighing 100-200g and blanched in boiling water with occasional stirring for 15-20 minutes in open or closed boilers. The amount of water added in open boilers is up to 1595 to the mass of raw materials, in closed ones - 40-45. After blanching, the raw materials are laid out on tables or racks and cooled to a temperature not higher than 1276.

Preparation of meat products.

Beef and pork, veined and cut into pieces weighing 300-500g, are blanched in boiling water with occasional stirring for 15-20 minutes. In open or closed boilers, each type is separate. The amount of water added in open boilers - up to 1595 to the mass of raw materials, closed - 40-4595. After blanching, the raw materials are laid out on tables or racks and cooled to a temperature not higher than 12"C. The liver is freed from large vessels, remnants of adipose tissue, lymph nodes, and bile ducts, washed in cold running water, cut into pieces weighing 300-500 and blanched at a boil cooking in open cauldrons at a ratio of liver and water of 1:3 for 15-20 minutes until discoloration, then cooled in cold running water or on racks to a temperature not higher than 12"C. The pork skin and the nipple area are thoroughly cleaned of impurities, washed and boiled until softened. The lungs are soaked for two hours, washed, cleaned and boiled until softened.

Fat.

Animal fat, including: lard, pork, chicken, duck, goose fat, peasant oil, oil refined in the production of stuffed fish do not require special processing and are used directly in the production of minced meat.

Structure-forming applications.

Structure-forming additives, including: milk, milk powder, broth, eggs, parsley in the production of stuffed fish do not require special preparation. Onions, carrots, and semolina are being prepared.

Preparation of onions.

The onion is cleaned, washed in cold water, after that it is chopped into a ball through a grate with a hole diameter of 12-16 mm.

Examples of recipes for stuffed European fish

Name of components 2 250 | 225 | -

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Chopped onions are fried in fat until golden brown. Grind the fried onion on a rolling grate through a grate with a hole diameter of 2 mm.

Preparation of semolina.

Mana groats are poured into a container with broth intended for stuffed fish, in the ratio of groats to broth - 1:5, and kept for 15-20 minutes.

Preparation of carrots.

It is produced in the same way as onion preparation.

Preparation of eggs.

Eggs are inspected on an ovoscope, stale ones are separated, washed and disinfected, broken into pieces. in one vessel to prevent the use of a poor quality product.

When using melange, it is thawed in air or in water with a temperature not higher than 50"C, filtered and used immediately.

Preparation of minced meat.

Prepared fish and meat products are crushed on a spinning top through a grate with a hole diameter of 2 mm, and then processed on a cutter or a cutter-mixer. During cooking, structure-forming additives, animal fats, spices are added to the raw materials (fish and meat products), and then processed for 5-8 minutes until a homogeneous ointment-like mass is obtained. The finished chopped mass is stuffed into fish skin and baked at a temperature of 90-1457C in rotary or conveyor ovens for 2-3 hours.

Claims (1)

European stuffed fish, which includes fish, meat, fat, structure-forming additives, spices, which differs in that wheat germ is added to the composition of the minced meat, in the following ratio, g/kg of minced meat: fish products (fillet, skin) 400...420 meat products 200...220 animal fats 90...130 structure-forming additives 140...150 wheat germ 100...120 spices 15...15.1 .