A method of obtaining a molded fish semi-finished product "fastex"

 

(57) Abstract:

The invention can be used to produce molded fish semi-finished product. Slices of raw fish mixed with spices, food additives and pour each slice binder, which is used as wheat powdery gluten in the amount of 2-5% by weight of the fish. The thus treated slices fish formed into blocks at a pressure of 0.2-0.5 kg/cm2within 20-40 minutes at a temperature of 18-23oWith subsequent freeze them for storage. The invention allows to obtain a monolithic semi-finished product having sufficient mechanical strength, and to reduce the cost of binding.

The invention relates to the field of food processing industry, in particular the production of molded fish semi-finished product.

The known method for bonding parts of the fish, which is described in the patent EP 0716815, CL A 23 L 1/325, 1998, including the fastening parts of the fish liquid binder composed of a mixture of fibrinogen and thrombin and laying the pieces of fish in a special form.

The disadvantages of the known solutions are the preferred method for fish species with red meat, chemiosmosis to use some small pieces, they should be not less than 30%, as easily lost the uniformity of the links on the slices, and the product becomes friable and brittle. Laying the fish is done a certain way in a special form, which complicates the process. For fastening the use of dried fish, resulting in additional costs.

The closest technical solution to the proposed method is frozen cooking unit according to patent EP 0826314, CL A 23 L 1/325, 1999, which describes a method of obtaining a molded fish semi-finished product, comprising mixing slices of raw fish with spices, food additives and flavouring sauce, mixed in a cold state with a binder, representing the starch and egg white, molding them into blocks of the desired shape and freezing of the material for storage.

However, the disadvantage of this technical solution is that when thawed prefabricated destroyed, that is, loses its shape, because the adhesion of the binder occurs when the heat treatment unit, the low homogeneity of the texture of the fish meat semi-finished product, as the number is 30-70% by weight of the semifinished product, the presence of two components in the binder complicates the preparation and entails additional the ATA, with sufficient mechanical strength, and reduced costs binder.

To achieve the technical result of the proposed method of obtaining a molded fish semi-finished product, comprising mixing slices of raw fish with spices, food additives and binders, molding them into blocks of the desired shape and the freezing unit for storage. As a binder used wheat powdery gluten in the amount of 2-5% by weight of the fish, pour them each a slice of fish and additionally molded block before the formation of the monolith at a pressure of 0.2-0.5 kg/cm2within 20-40 minutes at a temperature of 18-23oC.

The use of wheat gluten as a binder allows you to reduce costs, as it is cheaper in price in comparison with known binders with similar properties. So the price for 1 kg of gluten is 2.3 U.S. dollar, the flow rate of 2-5% by weight of fish, and starch is a cold swelling, which is a component of the binder in the prototype, is 2 USD for 1 kg consumption of 10-20%. For the preparation of gluten can use any varieties of wheat. The use of gluten in powder form provides a more uniform application of it to lo who would provide high mechanical strength of the bonding, as it is well and swell when interacting with raw slices that leads to full swelling of gluten that provides sufficient adhesion to meet the production requirements.

Experiments obtain molded fish semi-finished product showed that the use of gluten to less than 2% violates bonding, does not provide sufficient mechanical strength, reduces the solidity, the structure becomes loose, lose shape, and if you use gluten more than 5% of the mechanical strength of the semi-finished product is increased not significant.

Additional molding at a pressure leads to the formation of monolithic prefabricated structure without voids, which increases its mechanical strength. The pressure below 0.2 kg/cm2violates the monolithic structure of the semi-finished product, there are voids, and at a pressure of more than 0.5 kg/cm2fish meat deforms (flows). The semi-finished product is kept under pressure 20-40 minutes, i.e. the time required for swelling of gluten in different varieties of wheat at a temperature of 18-23oS, which are gluten-free.

The method is as follows.

Slices of raw fish of any kind or breed of sea, river is rerabotka, mix with spices, food additives and pour each slice of wheat powdery gluten in the amount of 2-5% by weight of the fish. The resulting mass is formed into blocks, forms the desired view of the semi-finished product at a pressure of 0.2-0.5 kg/cm2within 20-40 minutes at a temperature of 18-23oC. Then the form is placed in the refrigerator and freeze the unit for storage.

Example 1.

Slices of raw fish Coho salmon (salmon) in the amount of 1 kg cut into any size, add salt to 0.25%, ground black pepper to 0.08%, mustard - 0,15%, MSG - 0,08%, all mixed, each slice of fish pour wheat powdered gluten mark "Viten" produced in France, the swelling time of gluten 26 minutes at a temperature of 23oWith, placed in layers in a cylindrical shape and additionally molded at a pressure of 0.2 kg/cm2then the form is placed in a refrigerator for freezing. Frozen block can be stored in the food packaging 6 months at -18oWith, as this is the minimum temperature for storage of fish products.

Prefabricated differed monolithic structure without voids, have sufficient mechanical strength. After thawing and thermal braboy tissue and contributed to the commodity form. In the organoleptic evaluation of the product were extremely juicy, pleasant texture and tenderness of the product.

When you reduce the gluten content is less than 2% broken bonding product.

Example 2.

For the preparation of molded semi-finished products used slices of raw fish Coho salmon (salmon) in the amount of 1 kg, prepared as in example 1. The binder consumption was 5% of the weight of the fish. Molded prefabricated analogously to example 1.

Prefabricated differed monolithic structure, have sufficient mechanical strength. After thawing and heat treatment was stable. The increase in the number of gluten over 5% is impractical because of a significant increase in the mechanical strength was not observed.

Example 3.

Slices of raw fish Pollock in the amount of 0.5 kg and Trout - 0.5 kg cut along the length of the carcass thickness 2-4 cm Add table salt to 0.25%, ground black pepper to 0.08%, lemon juice and 0.5%, all mixed. Pour each slice of wheat powdery gluten mark "Viten" produced in France, the swelling time of gluten - 26 minutes at a temperature of 23oWith consumption of 3%. Placed in layers in a square shape, that is, layer Four is m the form is placed in a refrigerator for freezing unit. Frozen block can be stored in the food packaging 6 months at -18oC.

Prefabricated differed monolithic structure without voids, have sufficient mechanical strength to meet the production requirements. After thawing and heat treatment was stable, had an original appearance and taste. By reducing the pressure below 0.2 kg/cm2the solidity of prefabricated deteriorated, there was emptiness.

Example 4.

For the preparation of molded fish semi-finished product used slices of raw fish Pollock in the amount of 0.5 kg and Trout - 0.5 kg, prepared as in example 3, the molding is carried out at a pressure of 0.5 kg/cm2. Get prefabricated analogously to example 3.

Prefabricated differed monolithic structure without voids, have sufficient mechanical strength after thawing and heat treatment was stable. When the pressure increases above 0.5 kg/cm2fish meat deforms (flows).

Thus, the proposed method provides receiving monolithic fish semi-finished product of the desired shape with sufficient mechanical strength, and can reduce the cost of binding.

2within 20-40 minutes at a temperature of 18-23oC.

 

Same patents:
Chewing gum // 2197094
The invention relates to confectionery industry, namely the production of chewing gum

The invention relates to the processing of food and pharmaceutical products, in particular to cover their edible inorganic films

The invention relates to a frozen food products that contain pasta dough and the filling, preferably of the type of climbing (LasagnŠµ)

The invention relates to a method of cooking a food product with layers of pasta dough, in particular, is suitable for cooking product type "lasagne"

The invention relates to the production of extruded meat products

The invention relates to a method for producing glazed cereal products
The invention relates to the fishing industry, in particular to methods for production of preserves
The invention relates to a method for production of fish oil from the liver or milk fish and can be used for preventive purposes
The invention relates to food industry, in particular to fishery products
The invention relates to food industry, in particular to fishery products
The invention relates to food industry, in particular to fishery products

The invention relates to the food industry and can be used as a highly effective prophylactic natural biologically active additives (BAA) to food from hydrobionts
The invention relates to technology for food industry
Up!