RU2646920C1 - Method of production of culinary fish rollet from minta - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fish industry. Method of the production of a culinary fish product in the form of a pollock roll, including cutting pollock on fillets, stepwise grinding is proposed, at the first stage, pollock fillets are cut into small pieces, mixed with wheat bread and chopped onions, at the second – the resulting mass is crushed twice in a top, salt, pepper, eggs, salt-rubbed garlic, parsley, crushed carrots, green peas and a food composition are added. Food composition comprises an enzymatic hydrolyzate obtained from ground sockeye salmon, or cod, or chum with proteptic preparation Protepsin 150, and hydrated flour from flax seeds and jerusalem artichoke tubers in a ratio of 50:30:20, respectively. Components are then mixed and a fish roll is formed.

EFFECT: method allow to obtain a ready-to-eat fish product with increased biological value.

1 cl, 1 dwg, 4 tbl

Description

The invention relates to the fishing industry, namely the production of finished fish culinary products.

Known methods for the production of ready-to-eat frozen molded minced products from fish of reduced commercial value (lemonma, sea burbot, blue whiting, macrourus, pollock) in the form of cutlets, meatballs, meatballs without breading, as well as breadcrumbs of frozen semi-finished products and fish rolls [ Borisochkina L.I., Gudovich A.V. Production of fish culinary products and semi-finished products. - M .: Agropromizdat, 1989 .-- S. 72-88; Collection of recipes for fish products and canned food. - St. Petersburg: Gidrometeoizdat, 1998. - S. 112-129]; breaded with batter (lezon) and a cracker mixture of frozen fish sticks [Osipova NI Raw materials and fish processing production. - M .: Higher. school., 1986. - S. 54].

The disadvantages of the known technical solutions are weight loss due to evaporation of moisture from the surface layers of the product during storage, high cost, as well as insufficiently satisfactory organoleptic characteristics of the finished product, namely appearance, sectional view, juiciness, taste and aroma.

A known method of manufacturing molded products of minced sea and ocean fish, including the stage of compilation of minced meat, product molding, freezing and storage (Golubev V.N., Kutina O.I. Handbook of a technologist for processing fish and seafood. - St. Petersburg: Giord, 2003 - p. 248-249).

The disadvantages of this technical solution are the limited range of products from crushed fish meat, mainly marine, the high cost of raw materials and finished products, their low nutritional and biological value, the absence of the effect of enrichment of finished products with dietary fiber.

Also known is a method for the production of molded products from minced pond fish with the addition of edible collagen emulsion, including the acceptance of fish raw materials, their cutting, washing, grinding components of the formulation, preparation of minced meat, molding and freezing. At the stage of compilation of minced meat, 1-2 min before the end of the process, food-grade collagen emulsion is additionally added in the amount of 15-20% by weight of minced meat. To prepare the emulsion, the skin of pond fish is washed, crushed. The crushed raw materials are treated with a solution of sodium chloride, water, a solution of the enzyme preparation Liporizin G3x. The solid fraction is washed with water, dispersed and treated with a collagenase enzyme preparation solution. The treated solid fraction is washed with running water, add isolated soy protein and ice in a ratio of 10: 0.5: 2.5 (RF Patent No. 2385653, A23L 1/325, publ. 04/10/2010).

The disadvantage of this method is the use of enzyme preparations of microbial nature, which can cause additional contamination in violation of storage conditions.

The technical task of the claimed invention is to obtain a ready-to-eat fish product in the form of pollock minced meat roll, of high nutritional, in particular biological value, expanding the raw material base for fish rolls and expanding their assortment.

The problem is solved by the method of producing a culinary fish product in the form of pollock roll, including cutting pollock into fillets, stepwise chopping, in the first stage, pollock fillets are cut into small pieces, mixed with wheat bread previously soaked in milk and chopped onions, on the second - the resulting mass is twice crushed on a spinning top with a hole diameter of 2-5 mm, then salt, pepper, eggs, mashed garlic, salt, parsley, chopped carrots, green peas and a food composition are added, including a fermentative hydrolyzate obtained from crushed sockeye salmon, or cod, or chum salmon with the enzyme preparation Protepsin 150, and hydrated flour from flax seeds and Jerusalem artichoke tubers in a ratio of 50:30:20, respectively, followed by mixing the components in a meat mixer for 10 minutes, and the formation of the fish roll is carried out by folding the minced meat on a soaked in water, edible collagen film, rolling up in 3 layers and tying with twine, then the fish roll is subjected to heat treatment in a universal mokamere for 1.5-2 hours at a temperature of 100 ° C and cooled, the components are taken in the following amounts, in weight.%:

pollock fillet 50.0-54.0 food composition 6.0-9.0 wheat bread 17.1-17.5 raw egg 2.0-2.5 milk 11.0-12.0 salt 1.7-1.8 onion 0.40-0.45 garlic 0.20-0.26 black pepper 0.10-0.15 parsley 0.82-0.84 carrot 2.0-2.1 green pea 2.4-2.5

Pollock (Theragra chalcogramma) - a small fish of the cod family, the most common in the northern waters of the Pacific Ocean. Pollock was previously considered as a fish of relatively low nutritional value, but compared with some other species (for example, tuna, mackerel, horse mackerel), it takes first place in terms of production. The benefits of pollock are very significant, despite the low popularity of fish. The meat has excellent antioxidant properties, neutralizes the harmful effects of free radicals on the body, and also regulates blood sugar levels. From here, the beneficial properties of pollock for diabetics and obese people become clear.

Regular consumption of fish in food has a beneficial effect on the state of the thyroid gland, it is useful for the nervous, digestive and immune systems of the body. The composition of meat has a positive effect on the condition of the mucous membranes.

Due to its puff texture and delicate aroma, pollock is an exceptional product. Although it should be noted that this fish does not belong to varieties with a pronounced taste. And this is one of the reasons why pollock is not extremely popular. However, among the main advantages, this fish is practically free of mercury, which makes it a safe alternative to many other marine products. In addition, pollock is rich in protein substances, in this regard, it is an important source of amino acids, chemicals necessary for the construction of protein blocks.

Pollock meat is non-greasy, but fully biochemically. Pollock fillet contains the following nutrients: calcium, iron, sulfur, iodine, chlorine, potassium, magnesium, zinc, copper, molybdenum, fluorine and cobalt, as well as vitamins important for the human body: B1, B2, B6, B9, A, C , PP, E. A 100-gram serving of pollock will provide the body with omega-3 fatty acids in a serving of 400-500 mg. In addition, it contains enough omega-6 fats.

Due to its useful characteristics and low calorie content, the fillets of this type of fish are used for diet and baby food.

Of particular relevance recently has been the creation of a new generation of healthy foods with a directed change in the composition and structure for mass consumption and functional purpose for various population groups, children, older people and the population of ecologically disadvantaged regions. The use of food products with desired properties and structure (dietary, therapeutic and prophylactic or therapeutic) helps maintain the body in a healthy state and regulate its complex activities.

The growth in the production of combined products in many countries of the world is associated not only with the saving of animal raw materials, but also with the rational use of protein plant materials. The current new ideology in the field of protein is the production of combined foods based on animal and vegetable protein raw materials obtained from various sources. As a result of the interaction of raw materials of animal and vegetable origin, a product is obtained with improved functional and technological properties, a given structure, increased nutritional value, and also enriched with vitamins, minerals and dietary fiber, which are so useful for the human body. The development of technologies of this group of food products helps to expand the range of therapeutic and prophylactic products, to obtain high-quality food products with adjustable properties and is very relevant.

This technology uses fish collagen-containing raw materials, which are promising raw materials containing a high proportion of collagen in their composition.

Due to the poor digestibility and digestibility of collagen, additional processing of raw materials with a high content of collagen is required. The most promising method of processing, in this method, is the processing of enzyme preparations - biomodification, which allows you to translate the components of connective, cartilage and muscle tissue into a soluble and easily digestible state and thereby increase the efficiency of their use. As a result of the action of enzymes of animal, plant and microbial origin, a collagen hydrolyzate is obtained, which can be used in the production of various food products. But due to the inferiority of collagen, additional enrichment with high-grade proteins is required to balance the composition according to biological value. In this method, the combination of components is not only animal origin, but also vegetable, which allows to improve the quality indicators of the finished product.

Features of collagen from fish skin. One type of collagen is fish collagen. He, like mammalian collagen, is involved in the structure formation of body tissues. Type 1 collagen was discovered as the main collagen in the skin, bone and fins of various fish species. The physical and chemical properties of collagen vary depending on the type of tissue, such as skin, swim bladder, and muscle. Fish collagen is sensitive to heat due to unstable cross-linking compared to mammalian collagen; the hydroxyproline content is lower, ranging from 4-10%. However, different types of fish contain different amounts of collagen in body tissues, this affects the behavior in the pool and affects the structural characteristics of the muscle tissue of fish. Fish collagen, as it was found, consists of two variants of α-chains - α-1 and α-2 and one β-chain, which have an approximate molecular weight of 132.0, 120.0 and 220.0 kDa. Fish collagen varied widely in amino acid composition. In particular, the level of amino acids (proline and hydroxyproline) varies significantly among different fish species. The amount of amino acid, hydroxyproline, in particular, depends on the temperature of the environment in which the fish lives, and this affects the thermostability of collagen and gelatin. Collagen obtained from fish living in cold conditions has a lower content of hydroxyproline and it has lower thermal stability than fish living in warm conditions. This is due to the participation of hydroxyproline in the formation of a chain of hydrogen bonds that stabilize the triple helical structure of collagen. Recently, much attention has been paid to fish skin as a raw material for the production of structure-forming substances due to the high collagen content, which are used in the manufacture of food products with an emulsion structure. Collagen is difficult to break down by digestive enzymes, and also lacks important amino acids, which is why it is classified as a protein with low biological value. Interest in this protein of connective tissue is caused due to belonging to dietary fiber, which improves the motility of the gastrointestinal tract and protects the human body from harmful environmental factors.

Jerusalem artichoke tubers contain: inulin (11-17%), fructose, fructooligosaccharides, amino acids (up to 8%) (including 8 essential amino acids - arginine, histidine, valine, leucine, isoleucine, lysine, tryptophan, methionine and phenylalanine), carotenoids, vitamins B1, B2, B3 (PP), B6, B9, C, pectins (up to 10%), organic acids (citric, malonic, malic, succinic, fumaric), fatty acids (0.4% - 0.7%), nitrogenous substances, fiber (up to 6%), as well as a very wide range of macro- and microelements (potassium, sodium, magnesium, iron, phosphorus, manganese, calcium, silicon, honey Zinc, sulfur, chromium, iodine, boron, aluminum, cobalt, molybdenum, fluorine, etc.) One product is artichoke flour or powder from its tuber, which may be adapted for use in fish and meat industries. Flour from Jerusalem artichoke tubers (Jerusalem artichoke powder) is made from freshly picked Jerusalem artichoke tubers. Flour is a friable mass of beige color. When wet, the powder darkens to a dark brown color and becomes soft (does not crunch). Powder swelling coefficient = 5 (i.e. 1 kg of powder is obtained from 5 kg of fresh tubers). Grinding size - up to 1 mm. The qualitative characteristics of the flour are presented in table 1.

Inulin is a polyfructosan obtained in the form of crystals and an amorphous powder, readily soluble in hot water. The molecular weight of the inulin molecule is 5000-6000 kDa. Due to the fact that inulin contains residues of fructose, it has a sweet taste. As a result of hydrolysis of inulin under the action of acids and the enzyme inulase, D-fructose and a small amount of glucose are formed. Inulin, as well as intermediate products of its enzymatic cleavage - inulides, does not have reducing properties. The inulin molecule is represented by a chain of 30-35 residues of fructose in furanose form. Inulin most favorably affects the metabolism in the human body. Inulin is not only a prebiotic fiber with many beneficial effects for the body, but also a technological ingredient and can be used as a food supplement. Jerusalem artichoke tubers contain inulin (11-17%), which confirms the choice of Jerusalem artichoke in the proposed method.

One of the most useful food additives is flax seeds and its processed products. Flax contains many useful substances that have a beneficial effect on the human body. The seed contains more than 35 types of fatty acids, such as Omega-3, Omega-6 and Omega-9, amino acids and proteins, many vitamins - carotene and beta - carotene, vitamins of groups F, B, D and K, ascorbic, nicotinic acids and others. Flax also contains a large number of minerals - potassium, magnesium, calcium, sodium, phosphorus, iodine, selenium, zinc, boron, manganese and other substances, as well as dietary fiber, mucous substances, and natural sugars.

Flax has antibacterial, antiviral, antifungal, anti-inflammatory, enveloping and laxative properties.

The nutritional value of flaxseed protein is very high. Its amino acid composition is similar to that of soy proteins, which are considered the most nutritious plant proteins. This makes it possible in countries where soya is an unconventional culture to use flax seed protein for food and medical and preventive purposes.

Flaxseed contains, in addition to proteins, in percent by dry weight, fats - up to 40%, carbohydrates - 22%, fiber - 8%, ash - 4% and there is no substance in it, unlike soy beans, which are unfavorable for it use in food raw and in the form of additives to culinary products.

Of particular interest is flax seed flour, which can be used not only in the confectionery industry, but also in the production of fish and meat products. Flaxseed flour is rich in vegetable protein, which is easily absorbed by the human body, fiber and high content of potassium and magnesium (their content in flour is several times higher than their content in bananas), polyunsaturated fatty acids Omega-3 (linoleic acid) and Omega-6 (linolenic acid), which the human body cannot synthesize on its own, but which are absolutely necessary for its normal functioning. Qualitative characteristics of flour from flax seeds are presented in table 2.

When forming a fish roll, edible collagen film is used by folding the resulting mincemeat. The film is edible, inside the product layers it swells and boils in jelly, on the outside it creates a strong shell. The edible film is made from pure beef collagen obtained from beef skins. It is neutral in taste, facilitates the technology of forming rolls.

In all these cases, the film acts as a membrane, forms the product, and ensures the juiciness and safety of the minced fish.

Thus, the combination of these components allows you to get a culinary fish product in the form of pollock roll, due to fragments of biomodified collagen fiber, and having high nutritional value, while enriched with dietary fiber, inulin in particular, which improves gastrointestinal motility, as well as the activity of the body as a whole.

Since the developed collagen-vegetable composition has high values of functional-technological, physicochemical, structural and mechanical properties, as well as using the data obtained in the study of fish model systems, it can be assumed that replacing an adequate amount of fish raw material in the recipe for fish rolls with collagen-vegetable the composition will contribute to improving the quality and technological parameters of finished products.

Raw materials - carcasses of fish (pollock) were thawed, washed and sent for cutting. After cutting, the resulting pollock fillet was cut into small pieces, mixed with wheat bread, previously soaked in milk, and chopped onion. Twice the whole mass was passed through a top with a hole diameter of 2-5 mm. The mincemeat was added with the remainder of the liquid, salt, pepper, eggs, garlic mashed with salt, parsley, carrots, green peas and the food composition in amounts corresponding to the product formulation shown in Table 3. A food composition is prepared on the basis of collagen hydrolysates obtained from the skin. fish (KGKR) due to biomodification by the enzyme preparation Protepsin 150, as well as raw materials of plant origin, such as flour from flax seeds (ML) and Jerusalem artichoke tubers (MT).

To prepare the composition, the skin of sockeye, or cod, or chum salmon, after washing with running water at a temperature of 18-20 ° C for 20 minutes and stripping muscle tissue from cuts, is subjected to grinding on a top with a diameter of holes of an undercutting lattice of 2-5 mm. The crushed raw material is poured with a pre-dissolved in water enzyme preparation Protepsin 150. Hydro module raw material: water is 1: 2.

For fermentation, the following treatment modes are used: for sockeye and chum salmon skin, the exposure duration is 2.5 hours, and for cod skin 2 hours, with an enzyme preparation concentration for three types of skin 0.05% of the mass of the main raw material.

After fermentation, the obtained hydrolysates from sockeye salmon (KGKN), cod (KGKT) and chum salmon (KGKK) skin are treated with a citric acid solution at a concentration of 0.3% by weight of the hydrolyzate and insisted for 45 minutes with constant stirring and a temperature of 20 ° C. The ratio of hydrolyzate: solution was 1: 3.

Then the solution is drained and the resulting colloidal mass is washed with water. Next, each product of the enzymatic treatment is mixed with pre-hydrated plant components in the ratio KGKR: ML: MT - 50:30:20, the degree of hydration g ing./g water for flour from flax seeds and flour from Jerusalem artichoke tubers is 1: 6 and 1: 4, and mixed in a homogenizer at a speed of 4000 rpm until visual uniformity.

All components were added in an amount that is consistent with the formulation of the product (table. 3). Then they were mixed on a meat mixer for 10 minutes. The finished mass was laid out on an edible collagen film moistened with water, rolled up in 3 layers, giving the shape of a roll, and tied with twine. Then, the formed rolls were subjected to heat treatment for 1.5-2 hours in a universal heat chamber at a temperature of 100 ° C. Finished rolls were carefully removed from the heat chamber, punctures were made in 3-4 places in the shell and cooled for 30 minutes.

The technological scheme for the production of experimental fish rolls is presented in Figure 4. Examples are presented in table 3.

The technical result consists in obtaining a fish food product with high biological value, high functional and technological properties and organoleptic characteristics, in improving the production technology of fish rolls and increasing the range of fish products. The average chemical composition and energy value of the fish roll is presented in table 5.

Claims (2)

A method for the production of a culinary fish product in the form of pollock roll, including cutting pollock into fillets, stepwise chopping, in the first stage, pollock fillets are cut into small pieces, mixed with wheat bread previously soaked in milk and chopped onions, and the second mass obtained crushed twice on a spinning top with a hole diameter of 2-5 mm, then add salt, pepper, eggs, crushed garlic with salt, parsley, chopped carrots, green peas and a food composition comprising an enzymatic hydrolyzate obtained from crushed skin of sockeye salmon, or cod, or chum salmon with the enzyme preparation Protepsin 150, and hydrated flour from flax seeds and Jerusalem artichoke tubers in a ratio of 50:30:20, respectively, followed by mixing the components in a meat mixer for 10 minutes, and the formation of a fish roll it is carried out by folding the minced meat onto an edible collagen film moistened with water, rolling up in 3 layers and tying with twine, then the fish roll is subjected to heat treatment in a universal heat chamber for 1.5-2 hours at temperature of 100 ° C and cooled, while the components are taken in the following amount, wt.%: pollock fillet 50.0-54.0 food composition 6.0-9.0 wheat bread 17.1-17.5 raw egg 2.0-2.5 milk 11.0-12.0 salt 1.7-1.8 onion 0.40-0.45 garlic 0.20-0.26 black pepper 0.10-0.15 parsley 0.82-0.84 carrot 2.0-2.1 green pea 2.4-2.5

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