RU2476096C1 - Method for production of hot smoked salmon fish product "shaped fillet and its derivatives" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages stirring various fish raw material kinds with the ingredients and the produced culinary mass settling. Then the culinary mass is shaped on preliminary prepared skin. The shaped product is thermally treated, cooled and frosted. The frosted product is portioned, packed and packaged.

EFFECT: invention allows to manufacture a fish product shaped on skin.

5 cl, 2 tbl

Description

The invention relates to the fishing industry - fish processing technology, namely the production of molded fish products.

Known molded semi-finished fish for preschool and school meals (application No. 2005180804/13, A23L 1/325, publ. 07/10/2006), including fish raw materials, binders and flavorings, dried milk, vegetable oil deodorized, cottage cheese with a fat content of less than 2 , 5%, buckwheat and water, and as fish raw materials take raw materials with a protein content of at least 18% - carp fillet or carp fillet, egg powder as a binder, table salt and sugar as flavoring additives.

A known method for producing molded products (Patent No. 2360541, A23L 1/325, publ. 07/10/2009, RU), including the preparation of a minced mixture, the addition of spices, the introduction of the smoking product, molding and heat treatment. The smoking medium is taken as a smoking preparation, obtained by purification of a smoking preparation of 0.5-2.0% chitin, followed by the addition of a 0.5-20.0% chitosan solution and added in an amount of 0.3-2.0% by weight of minced meat mixtures.

The objective of the invention is to expand the range of fish products, namely, the creation of a new original complex component type of fish products from salmon species of fish belonging to the category of "Shaped fish products". The problem is solved by applying a product manufacturing technology with some exclusive elements, including: compiling the culinary mass with pre-pressing, ripening the mass, forming the mass of a given shape on the skin (molding), heat treatment (hot smoking) of the formed fillet, cooling and freezing, portioning the formed fillet on fillet pieces (slices), design of smoked product in consumer packaging.

Distinctive features of the proposed method from the known are:

- the original composition of the actual "fish component" of the mass for molding - meat slices, pieces of meat, sliced meat, cut meat; only partially minced salmon species of fish;

- the use in the composition of the "fish component" of the mass of simultaneously components of different types of processing: chilled, slightly salted, slightly salted with dill;

- the use of a peculiar method of forming the product (design - "fixing" the mass on the skin) and in this regard, the absence of the use of any shells for filling;

- the use of meat and minced fish of high nutritional value - salmon species, and precisely those of them that belong to the subspecies “noble salmon” - the so-called “Real” (see GOST R 53353-2009, GOST 11298, GOST 18173-2004, GOST 52336-2005, GOST 11298-2002, GOST 7448) for systematics, - unlike the Pacific salmon species of the Oncorhynchus family, without the use of small and underutilized species of fish, trifles of groups I, II and III, as well as fish with reduced nutritional value

- the raw material used is aquaculture products, fish is grown under controlled conditions with specified parameters, in particular, according to the protein-fat composition (in accordance with the requirements of the Norwegian industrial standard - NBS “Categories and Grades of Salmon Quality” - superior quality fish) ;

- the use of chilled fish raw materials, not ice cream;

- the use of the ingredient - food table salt "Medium", which is the most optimal for salting salmon species of fish, the so-called “Salmon salt” (special composition of salt);

- the used composition of the mixture and spices "Fresh special 3000", having natural spices in powdered form and acting as a structural agent in obtaining the finished product (structural and mechanical characteristics);

- use as a decoration of crushed dried vegetables or dill (parsley); this prescription element of plant origin positively complements the protein component of the main product - fish;

- application of the classic traditional method of smoking using high-quality wood raw materials - beech wood chips; gentle smoking mode.

The proposed method is a combination of traditional technological operations (molding, smoking) and elements of an exclusive nature (fish meat of high nutritional value, special formation (with skin). This combination allows you to get a relatively inexpensive product related to the middle segment (medium).

The molded products of the proposed method are products of forms that are close to the correct forms or imitate them, namely: the shape of the fillet, the shape of the fillet pieces, the shape of the slices. In this case, the following varieties (assortment) of molded products are possible.

- Shaped fillet is a product obtained from a pressed culinary mass (fish parts, ingredients, food additives) placed on the skin in a shape close to the shape of a fillet; derivatives of fillet - portioned fillet, fillet piece and slice.

- Served fillet portioned - molded fillet, divided (cut) by a direct transverse cut into parts (portions) of a width of 2.0 to 5.0 cm, and decorated (laid out) in an independent unit, for example, a consumer one.

- A molded fillet piece is a molded fillet portioned with a straight transverse cut into pieces with a width of not more than 7 cm, individually smoked and packaged.

- A molded slice is a molded fillet, portioned with an inclined transverse cut into pieces with a width of not more than 0.8 cm.

Initially, chilled fish of the salmon family are used as fish raw materials, the noble salmon genus (real), namely: Atlantic salmon (salmon) - Salmo salar or trout - Oncorhynchus mykiss. These fish species are grown in an artificial habitat with specified parameters, i.e. are a product of aquaculture.

The method consists of the following sequential technological operations:

1. ACCUMULATION OF COMPONENTS for culinary mass

To obtain a cooking mass for molding using the following components:

- salmon fish meat (meat cuts and cuts) chilled, obtained by cutting fish on a fillet and its formation by categories;

- salmon meat (cuts and cuts of meat) slightly salted, obtained by cutting the fillet into slices;

- salmon meat (cuts and cuts of meat), slightly salted with dill, obtained by cutting the fillet into slices;

- minced salmon fish species chilled, obtained by separation on neopress of fine grinding of the vertebral bone with cuts of meat and the tail portion of the fish;

The duration of storage of components during storage at a temperature not exceeding 80 ° C is no more than 3 hours.

2. MIXING WITH INGREDIENTS (preparation of the culinary mass)

The listed components are thoroughly (for 5-8 minutes) mixed with the components (ingredients) according to Formulations No. 1 (Example 1) and No. 2 (Example 2) *

Recipe No. 1 - Hot-smoked fish product "Molded fillet and its derivatives" from salmon species in the Scandinavian style

Number in order Component Name Content of components (according to their actual tab), kg The content of components (in terms of 100 kg), kg The content of components,% one "Natural" fish (slices, cuts, slices and slices of meat) 132.0 47.9 47.0 2 Minced fish (from offal) 90.0 32.6 32.6 3 Drinking water 40,0 14.5 14.5 four The composition of the mixture and spices "Fresh special -3000" **) 12.0 4.33 4.33 5 Food salt "Medium" 1,2 0.4 0.4 6 Granulated sugar 0.4 0.13 0.13 7 Ground white pepper 0.2 0,07 0,07 8 A mixture of dry powdered vegetables - decorative sprinkles (crushed carrots, sweet red pepper - flakes, parsley) 0.2 0,07 0,07 9 TOTAL 276.0 100.0 100.0

Recipe No. 2 - Hot-smoked fish product “Molded fillet and its derivatives” from salmon fish species “Baltic”

Number in order Component Name Content of components (according to their actual tab), kg The content of components (in terms of 100 kg), kg The content of components,% one "Natural" fish (slices, cuts, slices and slices of meat) 37.0 14.6 14.6 2 Minced fish (from offal) 150.0 59.2 59.2 3 Drinking water 52.0 20.6 20.6 four The composition of the mixture and spices "Fresh special 3000" 12,756 5,0 5,0 5 Food salt "Medium" 0.75 0.3 0.3 6 Granulated sugar 0.4 0.15 0.15 7 Ground white pepper 0.2 0.08 0.08 8 A mixture of dry powdered vegetables - decorative sprinkles (crushed carrots, sweet red pepper - flakes) or chopped dried dill 0.2 0,07 0,07 9 TOTAL 253.5 100.0 100.0 *) The components and ingredients in the Recipes are presented as their content in the finished product decreases **) The composition of the mixture of spices and "Fresh special 3000": natural spices chopped - paprika, white pepper, nutmeg; E160 dye, edible salt, granulated sugar, E316 antioxidant, gelling agent E407, flavor and aroma enhancer E621

The resulting culinary mass for molding by a mechanized method is “stuffed” into artificial casings of various diameters while at the same time sufficiently pressing the culinary mass into the casing (the ends of the casing of the “sausage” loaf are sealed with metal clips on both sides).

3. SUSTAINING (RIPPING) MASSES

The process of sedimentation (maturation) of the culinary mass is carried out at a temperature of from 0 to 2 ° C; the duration of the operation is from 9 to 10 hours. Loafs with culinary ripened mass immediately sent to the operation "Formation".

In this process, the shells of various diameters play the role of a kind of "capacity for the maturation of the culinary mass" and is not a means for molding the mass.

4. PREPARATION OF SKIN

For the manufacture of this assortment, the skin obtained by forming the chilled fillet into category E (skin removal) is used. In a semi-finished product, the fish are mechanically removed: the vertebral bone with costal bones, meat cuts and a tail fin; fins with meat cuts (pectoral, abdominal, anal and dorsal); the semi-finished product is cut lengthwise into two longitudinal halves; the skin is removed mechanically on a skin remover (to obtain a category E fillet).

The fillet is sent for further technological operations, the skin is washed with water at a temperature not exceeding 15 ° C and sent to the technological process of manufacturing molded products.

Scales on the skin can be left, because in this technology it is not a food element and when the finished product is eaten, the skin itself is not used (it easily separates from the edible part of the mass; in this technology, the skin acts as a forming element (similar to shells).

Leather with the remains (cuts) of dark meat is evened out in shape (if necessary) manually with a knife in order to subsequently give the finished product an attractive presentation. The cuts of meat on the skin are not removed - during the heat treatment, the molded mass is connected (grip) with these cuts of meat on the skin.

Skin shape - close to a rectangle with recommended sizes: length - from 30 to 50 cm; width - from 10 to 15 cm.

5. FORMATION OF MASS ON THE SKIN

This operation is carried out manually on technological tables. The mass for molding a neatly even layer of shells is placed (squeezed) onto the prepared skin; layer height - from 2.0 to 4.0 cm, thus forming the shape of the skin of the fillet (molding "Molded fillet" - semi-finished product). The mass of the formed fillet is from 1000.0 to 1300.0 g; "Fillet" Baltic "- 750 g."

The surface of the “Molded Fillet” is gently and evenly sprinkled with a dry chopped mixture of vegetables according to the Recipe (chopped carrots, flakes of red sweet pepper, parsley, dill, etc.), which plays a decorative role. Depending on the composition of the ingredients of the decorative mixture, the molded semi-finished product acquires one color or another - red-orange, red, green, with a green or yellow tint.

6. HEAT TREATMENT (HOT SMOKING)

Molded fillet is laid out on horizontal metal perforated shelves (carriers) of metal trolley-containers of the rack type.

The semifinished product is placed on the media in one row with the skin side down, avoiding contact with each other.

The process of heat treatment (hot smoking) is carried out in thermal chambers, where the semi-finished product is served on metal trolleys. Heat treatment modes:

1st stage. Pre-drying - from 3.0 to 4.0 hours at a temperature of from 50 to 55 ° C.

2 stage. Smoking - from 17 to 23 minutes at a temperature of 55 to 65 ° C.

3 stage. Cooking - from 30 to 60 minutes at a temperature of from 70 to 75 ° C.

The total duration of the heat treatment is: from 3 hours 50 minutes to 5 hours 20 minutes.

7. COOLING

The formed fillet on metal trolleys is sent to a special chamber for cooling to a temperature in the thickness of the product not higher than 4 ° C. The air temperature in the cooling chamber is from 2 to minus 2 ° C.

8. FREEZING

The operation of freezing smoked molded fillet is carried out in the freezing chamber to a temperature in the thickness of the product not higher than minus 12 ° C. The air temperature in the freezing chamber is not higher than minus 20 ° C. The purpose of the operation is the technological stabilization and optimization of the semi-finished product (consistency) for the operation of "portioning" and "packaging in consumer packaging."

9. PORTION

Portioning of fillet into fillet pieces and slices is carried out by transverse straight or inclined cuts on an automated line), with the simultaneous programming of the nominal net weight of fillet pieces. Thus, the simultaneous operation "Weighing". It is possible to carry out this operation manually.

The width of the molded fillet piece is from 4.0 to 6.0 cm; the thickness of the molded slice is not more than 0.8 cm. The net mass of the molded fillet piece is from 80.0 to 130.0 g; the net weight of the molded fillet is from 1000.0 to 1300.0 g. The mass of the molded slice is not standardized.

10. DECORATION OF FILLET (fillet pieces, slices) IN CONSUMER PACKAGING (FILLING)

“Fillet molded”, “Fillet piece molded” and “Slice molded” are carefully placed on a laminated metallized substrate on a cardboard basis.

“Molded slices” are laid flat with an overlap with a slight inclination in one row (5 to 10 slices should be placed on one substrate); “Fillet molded” and “Fillet piece molded” are laid flat on the outside (skin) down in a row (one fillet should be placed on the same substrate). For the formation of a consumer unit, it is desirable to use relatively flat and identical, the so-called “middle” fillet pieces and slices.

A “molded filet piece” can be issued in a consumer package in a different original way, namely: each filet piece is placed in a package of polymeric materials (with subsequent sealing of the package with vacuum) so that each unit of the consumer package contains several filet pieces, packaged in isolation in independent cells without contact with each other (in the form of a bandoleer). In this case, it is possible to use molded fillet pieces without skin, the removal of which is carried out manually when portioning. It is possible to place fillets, fillet pieces and slices on a substrate in another way, representing an aesthetic and presentation form. Products on a substrate are packaged in bags made of polymer materials.

11. SEALING, VACUUMING

Consumer packaging with molded fillets, fillet pieces or slices is hermetically sealed with vacuum on automated vacuum-packaging filling lines. Hot smoked products are also produced in frozen form.

12. FREEZING

Product freezing in consumer packaging is carried out by a dry artificial non-contact method, individually in quick freezing chambers (“shock” freezing) of a cyclic type at an air temperature in the chamber not higher than minus 36 ° С; the temperature in the center of the product when unloading from the freezing chambers should not be higher than minus 18 ° C. The estimated duration of the freezing process is from 8 to 16 hours.

13. PACKING IN TRANSPORT

Packaged products are packed in transport containers - boxes (boxes, boxes) made of cardboard, which are fixed with fastening means.

The product made by the proposed method in appearance is a molded mass of minced meat in the form of “filet with skin”, “filet pieces with skin” or “slices with skin”; the skin is tightly connected with the fish mass (with the release of this particular species). The color of the skin is uniform light golden; slight light spots not covered by smoke are possible (from contact with the perforated smoking medium). Sectional view - molded (pressed) slices, cuts, slices and pieces of meat, as well as minced meat, connected by a structure-forming agent in the form of a uniform dense mass. The consistency of the product is dense, juicy.

The proposed method allows to obtain a completely new type of fish products - molded products of hot smoked from salmon species of fish of high quality. The product is ready for direct use in food without additional technological (thermal) processing. The product is the subject of a balanced diet.

This method of manufacturing hot smoked fish product is set forth in a regulatory document developed and approved by the applicant, where the terms “molded products”, “molded fillet”, “molded fillet piece” and “molded slice” are given legalization (Appendix “Terms and definitions”) ; thus, the terms listed are standardized. Also in the regulatory document, a trade name of a fantasy character for this type of product is developed, agreed and approved - “in Scandinavian” and “in Baltic”.

The finished product according to the proposed method is declared, passed the examination and approved by the Federal State Institution “National Center for the Safety of Aquaculture and Aquaculture Products” for the right to export products to the Member States of the European Union. Currently, the material with the issuance of the Registration Certificate is being drawn up by the Commission of the European Communities (CES) of the European Union.

Claims (5)

1. A method of manufacturing a hot smoked fish product molded fillet and its derivatives from salmon species of fish, comprising a combination of various types of fish raw materials for the cooking mass, mixing with the ingredients, defending the cooking mass, preparing the skin, molding the cooking mass on the skin, heat treatment of the formed fillet, cooling and freezing, portioning the fillet into fillet pieces or slices, packing and packaging. 2. The method according to claim 1, characterized in that the fish stock is salmon family, the noble salmon genus: Atlantic salmon (salmon) - Saimo salar, trout - Oncorhynchus mykiss. 3. The method according to claim 1, characterized in that the heat treatment of the formed fillet is carried out in three stages: pre-drying from 3.0 to 4.0 hours at a temperature of from 50 to 55 ° C; smoking from 17 to 23 minutes at a temperature of from 55 to 65 ° C; cooking from 30 to 60 minutes at a temperature of from 70 to 75 ° C. 4. The method according to claim 1, characterized in that the sedimentation of the cooking mass is carried out for 9-10 hours at a temperature of from 0 to 2 ° C. 5. The method according to claim 1, characterized in that the surface of the formed fillet on the skin with an even layer is sprinkled with a dry crushed mixture of vegetables.