RU2426448C1 - Mince product of hydrobionts - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The product contains milled blanched meat of fresh-water fin-footed carnivores, fish, powdered milk, culinary edible salt and seasonings. Fish is used with fat content no less than 12%. Additionally one uses for the product manufacture calcium pectate, water, white bread, common onions, bread crumbs for smothering at specified components ratio.

EFFECT: invention allows application of a non-traditional raw material.

3 cl, 6 ex

Description

The invention relates to the food industry, namely the production of processed products from hydrobionts for preventive purposes, which can be used as semi-finished products for the preparation of second courses.

A well-known meat product is cutlets containing meat, white bread, garlic, onions, herbs, CO ₂ black pepper extract, dried beet pulp, carrots, eggs and water (see patent RU No. 2165165, IPC A23L 1/317, A23B 4/00, A23L 1/31, publ. 04/20/2001, bull. No. 11).

The disadvantages of the known product are: the use of dried beet pulp in it as a cheapening component, and not as a functional additive, because of which it is impossible to determine the content of dietary fiber in the meat product, as well as the use of CO ₂ extracts, the production technology of which is complex and expensive , adversely affecting the cost of production.

A well-known product is fish cakes, including minced fish, wheat bread, solid fats, passivated onions, common salt, semolina, milk powder, egg powder, chickpea flour, fried eggplant, pear and sugar (see patent RU No. 2195145, IPC A23L 1/325, 1/29, publ. 12/27/2002, bull. No. 36).

The disadvantages of the known product are: the use of plant materials in it as a flavoring component, and not as a functional additive, therefore, based on the claimed components, it is impossible to judge the content of dietary fiber in the fish product, as well as the multicomponent and complexity of the formulation of fish cakes.

The closest in technical essence to the claimed invention is a dietary product containing minced fish, skimmed milk powder, egg, shellfish processing components, granulated sugar, vegetable oil, spices, starch, ascorbic acid, food additives - sodium phosphate, sodium nitrite (see Patent RU No. 2193332, IPC A23L 1/325, 1/29, publ. 11/27/2002, bull. No. 33).

The disadvantages of the known dietary product are: the use of phosphates in it, the high content of food additives introduced into the dietary product, and the absence of components containing dietary fiber in the product.

The technical result of the invention is the expansion of the range of meat-containing products through the use of meat of aquatic organisms - freshwater pinnipeds and the introduction of dietary fiber in the form of pectin substances.

The technical result is achieved by the fact that in a stuffed product of aquatic organisms containing fish, milk powder, edible salt, spices, according to the invention, crushed fresh-water pinniped meat is also introduced into the minced meat, blanched, the fish is used with a fat content of at least 12%, and the minced meat additionally introduced calcium pectate, water, white bread, onions, breadcrumbs for deboning in the following ratio of components, wt.%:

Freshwater pinniped meat, blanched 30-32 Fish with a fat content of at least 12% 45-47 Milk powder 0.8-0.9 Water 8-9 Onion 1-3 Calcium pectate 0.8-1.0 White bread 6-8 Breadcrumbs for boning 1-3 Edible salt 1-1.5 Spice rest

The technical result is also achieved by the fact that as a fish take smoked fish.

The technical result is also achieved by the fact that as a fish take fresh-frozen fish with the addition of smoke liquid in an amount of 1 wt.%.

The choice of freshwater pinniped meat, for example, freshwater seal meat, in an amount of 30-32 wt.% Is due primarily to the rational use of raw materials. It is known that freshwater seals are fished to produce fur, and meat, which makes up 30-35% of the carcass weight, is practically not processed, although it does not yield to meat of farm animals in the content of high-grade protein and in the content of easily digestible iron in heme form (8, 0) exceeds beef meat five times (1.7). Therefore, freshwater seal meat can be used in the production of a functional product for the prevention of iron deficiency anemia without resorting to the use of food additives. The meat of a freshwater seal has a specific taste, surpasses fish meat in moisture-binding and water-holding ability, low-calorie. Due to the low content of intramuscular fat, minced meat has a loose consistency after heat treatment. The use of white bread in an amount of 7-9 wt.% And fish with a fat content of at least 12%, either smoked or fresh-frozen with the addition of a food additive - smoking liquid 1 wt.% Of the product in an amount of 45-47 wt.%, Allowed to obtain a stable consistency product. The use of fish with a fat content of at least 12%, for example, Pacific herring, in the ratios indicated in the recipe, will allow to obtain a product with acceptable fat content without additional fat. Fish meat goes well with freshwater seal meat, gives the product dietary properties due to its easier digestibility. In addition, it improves the economic performance of the product. The use of milk powder in an amount of 1-2 wt.%, Diluted with water in an amount of 7-9 wt.%, Positively affects the color of the product.

Calcium pectate is added to the proposed product as dietary fiber to enrich the product with pectin. It is known that all products of animal origin practically do not contain dietary fiber, which is so necessary from the point of view of adequate nutrition. Among dietary fiber, pectin substances play a special role, which are currently considered not only as sorbents of toxic substances, but also as prebiotics for beneficial intestinal microflora.

In the acidic environment of the stomach, calcium is cleaved from the introduced calcium pectate, which enhances its sorption ability. Detached calcium can also be absorbed by the body. Smoke smoke phenolic compounds are known to have antioxidant and antimicrobial activity. In the product, they act as preservatives. Breadcrumbs for deboning will increase the water-holding ability and elasticity of the product, give a lighter shade, a pleasant aftertaste and crunch to the finished product.

Thus, by the combination of properties, the finished product can be classified as dietetic food due to the high content of heme iron and the introduction of dietary fiber - calcium pectate and is recommended in the prevention of iron deficiency anemia and pathologies associated with a lack of soluble dietary fiber.

The minced product from the hydrobonts is prepared as follows: the veined pinnipeds, for example freshwater seals, in the amount of 30-32 wt.% Are crushed into pieces 10 × 10 mm in size and blanched for 8-10 minutes, after cooling, crushed in a top with a hole diameter of 3 mm

Fish with a fat content of at least 12%, for example, Pacific herring, either smoked or fresh-frozen with the addition of a food additive - smoking liquid, 1 wt.% Of the product after defrosting is chopped, washed, the skin and bones are separated, crushed on a top with a hole diameter of 3 mm.

Onions are prepared, for which it is sorted, peeled, cut. Prepared raw materials are loaded into a meat mixer in the following sequence: prepared raw fish in the amount of 45-47 wt.% From smoked fish, prepared raw meat of the pinnipeds in the amount of 30-32%, milk powder 0.8-0.9 wt.%, Diluted with water in an amount of 8-9 wt.% in a ratio of 1:10, white bread 6-8 wt.%, dietary fiber - calcium pectate 0.8-1.0 wt.%, spices - black pepper, table salt in an amount of 1 -1.5 wt.%. In the case of using fresh-frozen fish, a food supplement is also added to the cutter - smoke liquid in an amount of 1 wt.%. The raw materials are mixed until a homogeneous mass for 5-6 minutes. The resulting mass is sent to molding, breaded in breadcrumbs for deboning in an amount of 1-3 wt.% And packaged.

The combination of components of the forcemeat product in the weight ratios specified in the claims allows to obtain a quality forcemeat product from aquatic organisms using freshwater pinniped meat with good organoleptic properties, enriched with dietary fiber and with a high content of heme iron, with longer shelf life due to the introduction of food additives - smoking liquid. An increase or decrease in the proportion of constituent components of the formulation of the minced product from aquatic organisms relative to the established limits leads to undesirable effects, which are manifested in a decrease in the quality of the product, since only in the ratio of approximately 1: 1.5 freshwater pinnipeds to fish meat, the optimal taste and smell of the combined product are respectively and the content of dietary fiber - calcium pectate in the amount of 0.8-1.0 wt.% in the finished product is approximately 30% of the daily human needs As in pectin substances, a decrease or increase in the proportion of other components in the product will also reduce the organoleptic characteristics of the product.

Examples confirming the receipt of a stuffing product from aquatic organisms with its organoleptic evaluation.

Example 1

The minced product is prepared as follows: the veined meat of pinnipeds, for example freshwater seals, is crushed into pieces 10 × 10 mm in size and blanched for 8-10 minutes, crushed by a top with a hole diameter of 3 mm.

Fresh-frozen fish with a fat content of at least 12%, for example, Pacific herring, fresh-frozen, with the addition of a food additive - smoking liquid 1 wt.%, Is cut, washed, the skin and bones are separated, crushed on a top with a hole diameter of 3 mm.

Onions are prepared, for which it is sorted, peeled, cut. The raw materials are loaded into the cutter in the following sequence: prepared fish raw materials - Pacific fresh-frozen herring with the addition of smoke liquid, prepared raw meat freshwater pinnipeds, dried milk, diluted 1:10 with water, white bread, dietary fiber - calcium pectate, spices - black pepper , edible salt. Raw materials are cutted to a homogeneous mass for 5-6 minutes. The resulting mass is sent to molding, breaded in breadcrumbs for deboning and packaged. Preparation is carried out in the following ratio of components, wt.%:

Freshwater pinniped meat, blanched thirty Fresh-frozen fish with a fat content of at least 12% 45 Smoke liquid one Milk powder 0.9 Water 9 Onion 3 Calcium pectate one White bread 7 Breadcrumbs for boning 2 Edible salt 1,0 Black pepper 0.1

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.4.

Example 2

The minced product from aquatic organisms is obtained analogously to example 1 in the following ratio of components, wt.%:

Freshwater pinniped meat blanched 32 Fresh-frozen fish with a fat content of at least 12% 47 Smoke liquid one Water 8 Milk powder 0.8 Onion one Calcium pectate 0.8 White bread 6 Breadcrumbs for boning one Edible salt 1,5 Black pepper 0.9

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.1.

Example 3

The minced product from aquatic organisms is obtained analogously to example 1 in the following ratio of components, wt.%:

Freshwater pinniped meat blanched 31 Fresh-frozen fish with a fat content of at least 12% 46 Smoke liquid one Water 8.5 Milk powder 0.85 Onion 2 Calcium pectate 0.9 White bread 7 Breadcrumbs for boning 1.4 Edible salt 1.25 Black pepper 0.1

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.1.

Example 4

The minced product from aquatic organisms is obtained analogously to example 1, and to obtain minced fish using fish with a fat content of at least 12% - Pacific herring smoked, in the following ratio, wt.%:

Freshwater pinniped meat blanched thirty Smoked fish with a fat content of at least 12% 46 Milk powder 0.9 Water 9 Onion 3 Calcium pectate one White bread 6 Breadcrumbs for boning 3 Edible salt 1,0 Black pepper 0.1

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.8.

Example 5

The minced product from aquatic organisms is obtained analogously to example 4 in the following ratio of components, wt.%:

Freshwater pinniped meat blanched 32 Smoked fish with a fat content of at least 12% 47 Water 8 Milk powder 0.8 Onion one Calcium pectate 0.8 White bread 8 Breadcrumbs for boning one Edible salt 1,0 Black pepper 0.4

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.0.

Example 6

The minced product from aquatic organisms is obtained analogously to example 4 in the following ratio of components, wt.%:

Freshwater pinniped meat blanched 31 Smoked fish with a fat content of at least 12% 46 Water 8.5 Milk powder 0.85 Onion 2 Calcium pectate 0.9 White bread 7 Breadcrumbs for boning 3 Edible salt 1,5 Black pepper 1.25

Organoleptic evaluation of the resulting product was on a 9-point scale - 7.0.

From the above examples, we can conclude that, within the indicated limits, the ratio of components of the organoleptic characteristics are quite high and slightly differ from each other.

The proposed minced product of aquatic organisms in comparison with the prototype (see patent RU No. 2193332, IPC A23L 1/29, 1/325, publ. 11/27/2002, bull. No. 33) has the following advantages:

- as a result of the use of pinniped meat in the finished product, the iron content in the heme form, which is most easily absorbed by humans, is 2 times increased;

- the product does not contain food additives, including sodium phosphate and sodium nitrate;

- the product provides an important functional ingredient - dietary fiber - pectin, introduced in the form of calcium pectate, isolated from cheap by-products, the content of which is precisely indicated in the recipe.

Enriched with functional components, the product in an amount of 100 g allows you to satisfy the daily human need for iron by 30% and pectin substances by 40%.

Claims (3)

1. Stuffed product from aquatic organisms, containing fish, milk powder, edible salt, spices, characterized in that in addition minced meat is added to fresh minced pinnipeds, blanched, fish is used with a fat content of at least 12%, pectate is also added to the minced meat calcium, water, white bread, onions, breadcrumbs for boning in the following ratio, wt.%:
Freshwater pinniped meat, blanched 30-32 Fish with a fat content of at least 12% 45-47 Milk powder 0.8-0.9 Water 8-9 Onion 1-3 Calcium pectate 0.8-1.0 White bread 6-8 Breadcrumbs for boning 1-3 Edible salt 1.0-1.5 Spice Rest 2. Stuffed product of aquatic organisms according to claim 1, characterized in that smoked fish is taken as fish. 3. Stuffing product from aquatic organisms according to claim 1, characterized in that as fish take fresh-frozen fish with the addition of smoke liquid in an amount of 1 wt.%.