RU2320219C1 - Method for producing of canned foods from formed fish products - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves grinding fish; introducing plant additive; mixing; forming products; packaging; introducing media; pressurizing and sterilizing. Plant additive is millet flour and barley flour. Manna sugar and fish soup are introduced at predetermined component ratio.

EFFECT: improved structure and high quality of formed products.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the technology of fish products, in particular to a method for the production of canned fish from fish molded products.

A known method for the production of canned food "Salmon natural", including grinding ice cream of fish raw materials (fish are passed through a spinning top with a hole diameter of 3 mm), adding salt and water, thoroughly mixing the components, packing, rolling and sterilization, in the following ratio, wt.% : chopped fish - 90.0; water - 8.7; salt - 1.3 (Collection of technological instructions for the production of canned fish and preserves, part 2, Leningrad, 1989, pp. 278-282).

The disadvantages of this method is that the structure of the finished product is friable, heterogeneous, is divided into liquid and solid phases, which is why it is poorly formed. The consistency of the product is not juicy and tender enough.

A known method for the production of canned fish pudding, including grinding frozen fish, adding fish broth, vegetable oil, pasteurized milk, wheat flour, mixing the components and then whipping until a homogeneous viscous mass, packing and rolling, in the following ratio of components, wt.% :

Shredded fish 71.7 Fish broth 14,4 Vegetable oil 2.9 Pasteurized milk 7.2 Wheat flour 2.9 Salt Rest

(Collection of technological instructions for the production of canned fish and preserves, part 2, Leningrad, 1989, pp. 282-285).

However, when whisking in a minced mixture, air bubbles form, which leads to a deterioration in the heat transfer process during sterilization and a deterioration in the organoleptic properties inherent in fish raw materials.

The closest to the claimed technical solution for the combination of common essential features is a method for the production of canned fish from minced meat, including chopping fish, adding a vegetable additive, mixing, molding products, packaging, filling, sealing and sterilization. In the known method, fat-free soybean flour, rice flour and starch are taken as a vegetable additive, water is additionally added in the following ratio of components, wt.%: Crushed fish 70.0-90.0; fat-free soy flour 2.8-8.2; rice flour 1.6-5.0; starch 0.6-1.8; water no more than 15 (RF patent No. 2218039, IPC A23L 1/325, publ. 10.12.2003).

However, it is known from the prior art that at high sterilization temperatures (about 120 ° C), starch ceases to function as a structure-regulating additive: starch grains break and disintegrate, as a result of which molded products lose some of the water that goes into the sauce (Food chemistry / Ed. A.P. Nechaev .-- St. Petersburg: GIORD, 2001, p.163). Loss of water is also promoted by the deep denaturation of minced fish proteins at high sterilization temperatures. All this negatively affects the quality of the finished product, the product loses its juiciness, becomes tough, the sauce is muddy.

The objective of the invention is to improve the quality of canned fish, increase the nutritional value of the finished product.

The technical effect to which the claimed invention is directed is to improve the structure of molded products.

The technical result is achieved by introducing mannitol and fish stock into the stuffing mixture.

The problem is solved in that in the method for producing canned fish from fish-shaped products, including chopping fish, making a vegetable additive, mixing, molding products, packing, making pouring, sealing and sterilization, according to the invention, millet and barley flour are taken as a vegetable additive, and additionally make mannitol and fish broth, in the following ratio of components, wt.%:

Shredded fish 61.5-80.4 Millet flour 1.9-6.0 Barley flour 1.7-5.5 Mannitol 1.0-2.0 Fish broth Rest

At the same time, fish broth is taken with a solids content of at least 6.0%.

The introduction of a herbal supplement in fish mince, consisting of millet and barley flour, mannitol and fish broth, allows to obtain high-quality canned fish from molded products with improved organoleptic properties.

The introduction into the minced fish of millet flour containing vegetable proteins, carbohydrates, fiber, minerals and vitamins, allows not only to increase the nutritional value of the finished product, but also, which is especially important for the inventive method for the production of canned food, to provide good functional and technological properties of the minced meat structural characteristics of molded products after heat treatment.

Barley flour, like millet flour, is a source of vegetable protein, carbohydrates macro- and microelements, vitamins. It shows the ability to maintain emulsifying, water-retaining and gel-forming properties even after exposure to high temperatures that occur in the production of canned food, so the introduction of barley flour in minced meat also works to achieve the stated technical result.

The introduction of mannitol into minced fish improves the structure of molded products and provides a juicy and delicate texture of the finished product.

Mannitol, being a polyhydric alcohol, exhibits a shielding effect in the minced system, due to which the minced meat proteins of minced fish are less denatured during heat treatment, better retain water, which ensures high thermal stability of the structure of molded products during sterilization. As a result, the weight loss of cutlets after sterilization of canned food is 0.1%, while the weight loss of cutlets obtained by the prototype is 6.7%. In addition, in the claimed technical solution, the sauce in canned food is homogeneous, there are no fractions of the broth and protein coagulate, which appears in the sauce during sterilization of canned food made according to the prototype.

The introduction of fish broth into the minced meat mixture, which includes protein substances that exhibit high emulsifying and adhesive properties, ensures good technological properties of minced meat, since gelatin-like substances formed during thermal hydrolysis of collagen, which is part of the skin, fins, bones, go into the broth and other fish tissues. At the same time, the structure of the stuffing mixture improves, it becomes viscous, which allows to obtain molded products monolithic and not crumbling. Fish broth provides fast hydration of the introduced plant components, which provides a juicy consistency to molded products. In addition, the broth enriches canned food with protein and minerals.

It is known that the surface activity of fish broths is manifested depending on the dry matter content (Bogdanov VD, Safronova TM Strukturoobrazovateli and fish compositions. - M .: VNIRO, 1993, pp. 96-98). So, the higher the solids content, the higher the plastic viscosity of the broth. It is preferable to introduce into the mince broth with a solids content of at least 6%. It was experimentally established that such a solids content in the fish broth introduced into the minced meat positively affects the formability of the minced meat and the structure of molded products after sterilization.

The claimed quantitative intervals of the components are essential features, and deviation from them does not allow to solve the problem posed by the invention.

The addition of millet flour of less than 1.9% in minced fish does not significantly increase the nutritional value of canned food and does not create a sufficient concentration of the component to form a thermostable gel, which ensures the solidity of the molded product, which negatively affects the structure of molded products after canning sterilization. An increase in the content of millet flour of more than 6.0% is irrational, since the desired effect, expressed in increasing the thermal stability of the structure of minced products after sterilization, has already been achieved. In addition, a further increase in the content of millet flour weakens the taste and smell of minced fish.

The content of barley flour less than 1.7% does not allow to increase the nutritional value of the finished product. At such a concentration of the component, the emulsifying and water-binding ability of the stuffing system is not sufficiently expressed, the stability of the structure of the molded products during sterilization of canned food is not maintained. With the addition of barley flour more than 5.5%, the severity of the taste and smell of fish decreases.

Mannitol is introduced in an amount of 1.0-2.0%, sufficient to ensure high thermal stability of minced fish proteins. When mannitol is added less than 1.0%, the molded products lose a significant amount of water during the heat treatment, their consistency becomes dry and crumbling. The introduction of mannitol of more than 2.0% is irrational, since the desired technological effect has already been achieved.

Method for the production of canned food is as follows.

Prepared fish is ground in a spinning top.

Take chopped fish, a herbal supplement, mannitol and fish broth and mix in the following proportions, wt.%:

Shredded fish 61.5-80.4 Millet flour 1.9-6.0 Barley flour 1.7-5.5 Mannitol 1.0-2.0 Fish broth Rest

From the obtained minced meat mixture, in particular, cutlets, meatballs, meatballs are molded, packaged in jars, filled, sealed and sterilized.

In particular, take tomato sauce as a fill.

The proposed method for the production of canned food is illustrated by the following examples.

Example 1. Take 70.0 g of minced fish, add 4.5 g of millet flour, 4.5 g of barley flour, 1.5 g of mannitol and 19.5 g of fish broth with a solids content of 6.5%, mix thoroughly in for 5-10 minutes, so that the dry plant components have time to hydrate. Oval cutlets are formed from the obtained minced mixture, which are placed in jars, poured with tomato sauce, jars are rolled up and sterilized.

The finished product is a fish cutlet, the same size, evenly covered with tomato sauce. Cutlets have a pleasant, characteristic of this type of product, taste and smell. The structure of the finished product is dense, not crumbling. The consistency of cutlets is soft, juicy, the sauce is uniform. The sauce is orange-red in color, there are no fractions of the broth and protein coagulate.

The mass fraction of proteins in the finished product is 14.0%, fat - 3.9%, carbohydrates - 13.2%. The calorie content of 100 g of the product is 143.9 kcal.

Example 2. Perform analogously to example 1, but take 61.5 g of chopped fish, add 6.0 g of millet flour, 5.5 g of barley flour, 2.0 g of mannitol and 25.0 g of fish broth. After thorough mixing, the round meatballs are formed from the minced mixture, which are placed in jars, poured with tomato sauce, rolled up and sterilized.

The finished product consists of fish balls in tomato sauce. Chips are whole, identical in size, uniformly covered with tomato sauce, pleasant taste and smell, delicate, juicy texture, monolithic, not crumbling structure. The canned sauce is uniform orange-red.

The mass fraction of proteins in the finished product is 13.7%, fat - 3.5%, carbohydrates - 14.1%. Calorie content of 100 g of the product is 142.7 kcal.

Example 3. Perform analogously to example 1, but take 80.4 g of chopped fish, add millet flour 1.9 g, barley flour 1.7 g, mannitol 1.0 g, fish broth 15.0 g. After thorough mixing from minced meat mixtures form spherical meatballs.

The finished product is meatballs in tomato sauce. Meatballs of the same size, uniformly covered with tomato sauce, have a pleasant taste and smell, soft, juicy texture, compacted, not crumbling structure. The consistency of the sauce is homogeneous appetizing orange-red. The mass fraction of proteins in the finished product is 15.9%, fats - 4.4%, carbohydrates 13.1%. The calorific value of 100 g of the product is 138.7%.

For examples 1-3 were performed prototypes, physico-chemical and organoleptic characteristics are shown in the comparative table.

Table Name of indicator Example 1 Example 2 Example 3 Prototype Physico-chemical indicators in%: Squirrels 14.0 13.7 15.9 13.7-15.8 Fats 3.9 3,5 4.4 3.8-4.5 Carbohydrates 13,2 14.1 13.1 8.1-13.5 Energy value of 100 g of product, kcal 143.9 142.7 138.7 132.0-143.8 Organoleptic indicators: Pleasant taste and smell characteristic of this type of product. Orange-red sauce Pleasant taste and smell characteristic of this type of product. Orange-red sauce Pleasant taste and smell characteristic of this type of product. Orange-red sauce The taste and smell inherent in this type of product. Muddy sauce Structure Thick not crumbling Monolithic not crumbling Compacted not crumbling Crumbling Consistency Soft, juicy, homogeneous sauce Delicate juicy, homogeneous sauce Thick, but juicy, homogeneous sauce Harsh cutlets

Thus, the claimed method allows to obtain canned fish of high quality and nutritional value, enriched with vegetable proteins, carbohydrates, vitamins and minerals.

The advantage of this method is also the reduction in the cost of production of canned food by introducing vegetable additives and reducing the consumption of fish raw materials, as well as the use of fish waste generated during cutting fish to obtain broths.

High consumer properties of canned fish and low cost by reducing the rate of consumption of raw materials per unit of production give reason to predict their high consumer demand.

Claims (2)

1. A method for the production of canned fish from molded fish products, including chopping fish, adding a vegetable additive, mixing, molding products, packing, filling, sealing and sterilization, characterized in that millet and barley flour are taken as a vegetable additive, mannitol is additionally added and fish broth in the following ratio of components, wt.%: chopped fish 61.5-80.4 millet flour 1.9-6.0 barley flour 1.7-5.5 mannitol 1.0-2.0 fish stock rest 2. The method for the production of canned fish from molded products according to claim 1, characterized in that the fish broth is added with a solids content of at least 6.0%.