RU2370042C1 - Soft-salted fish production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to technology of soft-salted fish production. Method includes mixing of fish and salting mixture, salting and maturating. Chitosan and table salt in mass ratio 1-2:20 is used as salting mixture.

EFFECT: invention allows to increase product storage time and biological value.

3 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a technology for the production of salted fish products, in particular, to a technology for preparing salted fish.

A known method for the production of slightly salted herring by mixing herring with salt and / or brine, and before salting, the herring is stored for maturing for 9 days at a temperature of minus 1 ° C, or for 8 days at a temperature of plus 3 ° C, or for 4 days at a temperature of plus 6 ° C. Salt is added to the ripened semi-finished product in the amount necessary to obtain a given mass fraction of salt in the finished product (RF patent No. 2266657, A23B 4/02, publ. 2005.12.27).

A disadvantage of the known invention is the short shelf life of the products and the loss of fish nutrients during storage.

A known method of manufacturing slightly salted fish products, including washing chopped fish with running water not higher than 15 ° C, keeping drip moisture to drip and salting. Salted fish with dry salting using salted mixtures. As a salting mixture, take a mixture of sodium chloride, potassium chloride, granulated sugar, monosodium glutamate, glucose, tartaric acid, sorbic or citric acid and sodium benzoic acid. Depending on the purpose of the salting, the components of the salting mixture and their dosage are determined by the technologist of the enterprise. For salting fish, a layer of salt with a height of 1 to 2 cm is poured at the bottom of the salting container and stacked in dense rows of fish, sprinkling each row with salt. The upper row of fish is covered with a continuous layer of salt 2-3 cm high. After 6-8 hours after salting the fish and partial separation of the brine, salt solution with a density of 1.18 to 1.20 g / cm ^{3 with a} temperature of not higher than 10 ° C is poured. The mass of saline is from 29 to 30% by weight of salted fish. Duration of salting from 24 to 48 hours. During the unloading of fish from the curing tank, it is washed with saline with a density of 1.04 to 1.05 g / cm ³ . The washed fish is placed in boxes and incubated for 2-6 hours at a temperature of 0 to 4 ° C for ripening and equalization of salinity in the thickness of the meat. After ripening, the fish is sent for freezing, then packaged in containers (Technological Instruction No. 28-200584 to TU 9262-065-33620410-05 for the manufacture of low-salted, slightly salted aromatic, slightly salted smoked fish products).

The disadvantage is the short storage of products due to the oxidation of lipids and the need for storage at low temperatures.

A known method for the production of salted fish, including the preparation of raw materials, an ambassador at a temperature below 0 ° C, ripening, storage at a temperature below cryoscopic and thawing. Moreover, the process of salting out and storage is carried out simultaneously at a temperature of no higher than minus 18 ° C for at least 30 days, and the maturation of salted fish is combined with the defrosting process at a temperature of 0 ° C - plus 15 ° C for 2-3 days. The combination of the processes of salting out and storage at a temperature of no higher than minus 18 ° C allows you to suppress vital activity and destroy unwanted parasites, while simultaneously thawing and ripening salted fish to obtain high-quality slightly salted products (RF patent No. 2264112, A23B 4/02, publ. 2005.11.20).

The disadvantage of this method is the length of the production process - salting out of fish is carried out simultaneously with storage for at least 30 days and the need to store salted fish at low temperatures (-18 ° C).

A known method of preparing salted fish, including mixing fish with dry salt, packing in containers and salting. Ambassador is carried out in 3 stages: the first is the beginning of salting out and the formation of brine at a temperature of +1 to -1 ° C, the second is the main stage of salting at a temperature of 21 ° C, the third is the alignment of concentrations and ripening of fish at a temperature from 0 to +5 ° C. The duration of each stage is 8-12 hours. The three-stage ambassador can significantly slow down autolysis and putrefactive processes and get light-salted products with good taste and juicy delicate texture (RF patent No. 2313944, А23В 4/023, publ. 2008.01.10).

The disadvantage is a decrease in the biological value of the finished product due to the use of low temperatures, resulting in partial denaturation of proteins.

In addition, for such a salting process, refrigeration equipment is necessary, which increases the energy consumption of production and, as a result, the cost of production.

A known method of preparing slightly salted fish products from lean non-ripening species of fish. The washed washed fish is kept for 1.5-2 hours at a temperature not exceeding 15 ° C in an acid-salt solution containing food acid (acetic, citric) and saline with a density of 1.05-1.10 g / cm ³ in the ratio 0.1: 100-0.15: 100. Then the fish is washed and salted in brine with a density of 1.05-1.10 g / cm ³ containing a proteolytic enzyme preparation (activity 2-3 PE / g) obtained from the interiors of ripening fish. The fish is poured with the indicated solution in the ratio fish: solution 1: 1 and incubated for 22 hours at a temperature of 14 ° C. As an antiseptic, sorbic acid is used in an amount of 0.1% by weight of fish (RF patent No. 1547094, A23B 4/02, publ. 1994.08.30).

Disadvantages - the use of an enzyme preparation, in which, as a rule, control of the ripening process is required in order to stop the fermentation process in time, in which ripening and excessive softening of the fish consistency are possible. At the same time, there is a need to use a preservative - sorbic acid, which is currently not recommended for use due to the formation of undesirable secondary products during storage.

The objective of the invention is to obtain salted fish of high quality, increasing the shelf life of the product without the use of preservatives.

The problem is solved in that in the method for the production of salted fish, including mixing fish with a salted mixture, salting and ripening, a mixture of chitosan and sodium chloride is used as a salting mixture in a ratio of 1-2: 20.

The technical result is the preservation of the biological value of the product with good organoleptic properties while increasing shelf life.

The technical result is achieved through the use of chitosan for salting fish.

Experimental studies have shown that the use of chitosan for salting helps to maintain high organoleptic characteristics over time, and also preserves the relative biological value (OBC) of the product.

For experimental verification of the claimed method, an experimental batch of fish was produced (light-salted chum salmon - MSC) (the act of releasing an experimental batch is attached) and the quality of the finished product during storage was investigated.

The change in the quality indicators of the finished product over time is shown in table 1.

According to Table 1, the organoleptic characteristics of the finished product (MSC) over time preserve the nature of the changes characteristic of the control sample, however, these changes are less rapid.

Table 1 Sign MSC control MSC-1 (water-soluble chitosan + salt - 1:20) MSC-2 (water-soluble chitosan + salt - 2:20) MSC-3 (acetic acid solution of chitosan one 2 3 four 5 6 Color day 50% change in natural color 17-19 34-36 20-22 36-40 Smell Intense odor reduction 22-24 30-32 30-32 32-34 The smell of protein spoilage 26 34 40 40

The data in table 1 show that the decrease in natural color by 50% in the product prepared by the claimed method, occurred almost 2 times later than in the control. So, in MSC-control, color change occurred on the 17-19th day, in MSC-3 - on the 36-40th day. The intrinsic odor decreased in MSC control on days 22-24, in MSC-3 on 32-34 days, the smell of protein spoilage was felt in MSC control on day 26, in MSC-2 and MSC-3 40 days.

The indicated results clearly show that the product manufactured by the claimed method retains the organoleptic characteristics characteristic of the standard product for longer, which indicates an increase in the shelf life of the product than one of the tasks is solved.

An advantage of the claimed method in comparison with analogues is that the product was stored at positive temperatures from +2 to + 5 ° C, while the storage of slightly salted products is usually carried out at low temperatures.

Examples of the method also characterize higher organoleptic characteristics of the finished product in time compared with standard products (table 2).

table 2 Organoleptic indicators Sample Color Smell Consistency Taste 4-17 days The control Native with a yellowish tint Inherent Dense Harmonious Example 1 Inherent Inherent Dense Pleasant, harmonious Example 2 Inherent Inherent Dense Pleasant, harmonious Example 3 Inherent Inherent Dense Pleasant, harmonious 18-24 days The control Yellow plaque Oxidation Soft Intrinsic to salted products Example 1 Inherent Inherent Dense Pleasant, harmonious Example 2 Inherent Inherent Dense Pleasant, harmonious Example 3 Inherent Inherent Dense Pleasant, harmonious 25-28 days The control Yellowish Oxidation, protein spoilage Flabby Not assessed Example 1 Yellow plaque Inherent Dense Intrinsic to salted products Example 2 Yellow plaque Inherent Dense Intrinsic to salted products Example 3 Yellowish plaque, gray Inherent Dense Intrinsic to salted products

In addition, experiments showed that a product made by the claimed method, in comparison with analogues, has a higher relative biological value and retains it during the storage period of slightly salted fish.

The biological value of the finished product was established relative to the product that does not contain chitosan, using the well-known methods of biotesting, according to tetrachimena (Tetrachimena Pyriformis).

Table 3 Relative biological value of salted fish
The number of Tetrachimena Pyriformis in the samples, pcs. Sample Number Day 2 3 four 5 6 8 10 The control 26 29th 38 44 53 55 68 Example 1 43 71 81 97 102 104 115 Example 2 58 63 72 85 95 98 111 Example 3 55 62 79 83 97 99 107

The results of monitoring the growth of tetrachimena during 10 days of storage showed that the highest value of the OVC is inherent in the product prepared according to the claimed method.

So, the OBV of the product according to example 1 (115 pieces) compared with the control (68 pieces) is almost 2 times higher. This clearly indicates a higher relative biological value of the product produced by the claimed method, compared with the usual ambassador, which also indicates the solution of the problem.

It is practically determined that in order to achieve the claimed technical result for a salted mixture, chitosan and salt are taken in a weight ratio of 1-2: 20. Deviation from this ratio entails a change in the color of the fish. So, if chitosan is taken in a ratio of more than 2:20, then a yellowish with gray coating appears on the surface of the fish, which is not characteristic of this type of product. If chitosan is taken in a ratio of less than 1:20, a noticeable increase in shelf life is not achieved and the biological value of the product is reduced.

For the implementation of the method, in particular, a water-soluble chitosan or acetic acid solution of chitosan is used.

The method is implemented as follows.

Example 1

Take 100 kg of washed washed chum and stack in rows in a container. Each row of fish is poured with a salted mixture. A salted mixture is prepared by mechanically mixing table salt and water-soluble chitosan. In this case, water-soluble chitosan and salt are taken in a weight ratio of 1:20. For 100 kg of fish take 0.3 kg of water-soluble chitosan and 6 kg of table salt. Salted fish is sent for maturation at a temperature of 3-5 ° C for three days.

Finished products - light-salted chum salmon (MSC) has a dense, juicy texture, a pleasant harmonious taste. The cross section of the meat is red, oily. The product has a smell characteristic of a standard salty product, the salt content in the product is 3%.

Example 2

Take 100 kg of washed washed herring and stacked in rows in a container. Each row of fish is poured with a salted mixture. A salted mixture is prepared by mechanically mixing table salt and water-soluble chitosan. In this case, water-soluble chitosan and salt are taken in a weight ratio of 2:20. Per 100 kg of fish take 0.6 kg of water-soluble chitosan and 6 kg of table salt. Salted fish is sent for maturation at a temperature of 3-5 ° C for three days.

Finished products - light-salted herring has a dense, delicate texture, the cross section of the meat is shiny, oily. The product has a pleasant harmonious taste, smell characteristic of a salty product, the salt content in the product is 2.8%.

Example 3

Take 100 kg of washed washed sockeye and stacked in rows in a container. Fish is poured with a saline solution. A saline solution is prepared by mixing sodium chloride and chitosan solution. In this case, take a 1% acetic acid solution of chitosan and sodium chloride. For 100 kg of fish, 30.0 kg of chitosan solution and 6 kg of salt are taken (weight ratio 1:20 in terms of dry matter - chitosan). Salted fish is sent for maturation at a temperature of 3-5 ° C for three days.

Finished products - salted sockeye salmon has a dense, delicate texture, the cross section of meat is bright red, oily. The product has a pleasant harmonious taste, smell characteristic of a salty product, the salt content in the product is 2.9%.

Claims (3)

1. Method for the production of salted fish, including mixing fish with a salted mixture, salting and ripening, characterized in that chitosan and sodium chloride are used as a salting mixture in a weight ratio of 1-2: 20. 2. The method according to claim 1, characterized in that they use water-soluble chitosan. 3. The method according to claim 1, characterized in that the use of acetic acid solution of chitosan.