RU2194423C2 - Method of producing small meat-balls on fish base - Google Patents

Abstract

FIELD: food industry, particularly, production of fish products. SUBSTANCE: method involves chopping on chopper hard receipt components including fish skinned filet, fried without fat onion, semolina, common salt, dry milk, egg powder, chick pea flour, fried eggplants, pear and sugar. The all components are cut with simultaneous introduction of acetic acid and, preliminarily dissolved in vegetable oil, gas-and-liquid extracts of microorganisms selected from given group: black pepper, pimento, red hot pepper, nutmeg, clove and parsley. Then small meat-balls are molded from prepared mass, fried in vegetable oil, packed in consumer package and poured with sauce or marinade. EFFECT: preparation of product with improved organoleptical properties and with more balanced composition of nourishing substances.

Description

 The invention relates to food technology.

 A known method for the production of meat-based fish-based meatballs, which involves chopping on the top of solid recipe components, including skinless fish fillet, sauteed onion, wheat flour, table salt and black pepper, chopping with the simultaneous introduction of liquid components, including vegetable oil, forming meatballs, frying them in vegetable oil, packaging in consumer containers and pouring sauce or marinade in a weight ratio of 2: 3 to 3: 2 (Borisochkina L.I., Gudovich A.V. inarnyh products - M .: Agropromizdat, 1989, pp 73-79)..

 The disadvantage of this method is to obtain the finished product with low organoleptic properties.

 The technical result of the invention is to expand the range of culinary products from fish and improve their organoleptic properties.

This result is achieved by the fact that in the method for the production of fish-based meatballs, which involves grinding on the top of solid recipe components, including fish skinless, onion and sauteed salt, chopping with the simultaneous introduction of liquid recipe components, including vegetable oil, forming meatballs, their frying in vegetable oil, packing in consumer containers and pouring sauce or marinade in a weight ratio of 2: 3 to 3: 2, according to the invention, in solid the recipe components additionally use semolina, milk powder, chickpea flour, egg powder, fried eggplant, pear and sugar, and in the composition of the liquid recipe components, acetic acid and gas-liquid extracts of the biomass of microorganisms selected from the group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Morti erella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella samyensis, Mortierella nigrescens, Mortierella genimifera, Mortierella mereierella mereierella retreululata, sterilis, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum and Saprolegnia parasitica, black pepper, allspice, red pepper, nutmeg, cloves, cloves and parsley, which are previously dissolved in oil, used in the following ratio by weight:
Skinless fish fillet - 33-35
Passed onions - 4-4,4
Vegetable oil - 1.8-2.2
Salt - 0.6-0.8
Semolina - 4.6-4.8
Powdered milk - 1.45-1.55
Egg powder - 0.43-0.47
Chickpea flour - 9.2-9.6
Biomass Extract - 0.06-0.08
Black pepper extract - 0.05-0.06
Allspice Extract - 0.06-0.07
Hot red pepper extract - 0.07-0.08
Nutmeg Extract - 0.03-0.04
Clove Extract - 0.06-0.07
Parsley Extract - 0.05-0.07
Fried eggplant - 11.4-11.8
Acetic acid in terms of 80% concentration - 0.07-0.09
Pear - 7.5-7.7
Sugar - 0.18-0.22
This allows you to get new meat-based meatballs with improved organoleptic properties.

 The method is implemented as follows.

 According to traditional technology, as described in the closest analogue, the solid recipe components in a predetermined ratio are crushed on a top, and then cutted with the simultaneous introduction of liquid recipe components in a predetermined amount. The gas-liquid extracts included in their composition are pre-dissolved in vegetable oil for a more uniform distribution in the prepared mass. Then, meatballs are molded from the mass, fried in vegetable oil, packed in consumer containers and poured with sauce or marinade in a weight ratio of 2: 3 to 3: 2 to obtain the target product.

 As part of meatballs, fillets of traditional fish species are used: Pilengas, silver carp, carp, crucian carp.

 Tasting evaluation found that the best organoleptic properties in ready-made meatballs, the composition of which corresponds to the mass with a lower limit of the content of each of the components. The upper limit of the content of each component is calculated according to the well-known method for determining the norms of consumption of raw materials for this group of food products.

 Compared to the closest analogue, the meatballs obtained by the proposed method have a more delicate texture, which is probably due to better water-holding ability, a more delicate taste and pleasant aroma.

 Mathematical calculations showed that, compared with the closest analogue, meatballs obtained by the proposed method have a more balanced composition and a high content of biologically active substances.

 Thus, the proposed method allows to obtain new meat-based meatballs with improved organoleptic properties, a more balanced composition of nutrients, an increased content of biologically active substances.

Claims (1)

A method for the production of fish-based meatballs, which involves chopping on the top of solid recipe components, including fish skinless fillet, sauteed onions and salt, cuttering with the simultaneous introduction of liquid recipe components, including vegetable oil, forming meatballs, frying them in vegetable oil, packing into consumer packaging and pouring sauce or marinade in a ratio by weight of from 2: 3 to 3: 2, characterized in that in the composition of the solid recipe components о use semolina, milk powder, chickpea flour, egg powder, fried eggplant, pear and sugar, and acetic acid and gas-liquid extracts of the biomass of microorganisms selected from the group including Mortierella alpina, Mortierella elongata, Mortierella , Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, mortierella zychae, mortie rella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella mantiortlla mantierella spinosa, Mortierella spinosa sterilis, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Phythium insidiosum and Saprolegnia parasitica, black pepper, allspice, red pepper, nutmeg, cloves, cloves and parsley in the vegetable oil, which are previously dissolved in oil used in the following ratio by weight:
Skinless fish fillet - 33 - 35
Passioned onions - 4 - 4.4
Vegetable oil - 1.8 - 2.2
Salt - 0.6 - 0.8
Semolina - 4.6 - 4.8
Powdered milk - 1.45 - 1.55
Egg powder - 0.43 - 0.47
Chickpea flour - 9.2 - 9.6
Microorganism biomass extract - 0.06 - 0.08
Black pepper extract - 0.05 - 0.06
Allspice Extract - 0.06 - 0.07
Hot Red Pepper Extract - 0.07 - 0.08
Nutmeg Extract - 0.03 - 0.04
Clove Extract - 0.06 - 0.07
Parsley Extract - 0.05 - 0.07
Fried eggplant - 11.4 - 11.8
Acetic acid in terms of 80% concentration - 0.07 - 0.09
Pear - 7.5 - 7.7
Sugar - 0.18 - 0.22