Method for producing of canned fish food in aromatized oil

FIELD: canned food industry.

SUBSTANCE: method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

 

The invention relates to food industry, in particular to a method of production of canned fish in butter flavored.

Known method of preparing canned smoked fish, including cutting raw fish, salting, drying, Smoking, laying prefabricated in banks, blanching, fill, oil, tight sealing and sterilization (A.S. USSR №1338832, class. And 23 In 4/04, publ. 1985).

The disadvantage of this method is that to achieve an acceptable taste processing of raw materials are smoke smoke, which, as is known, contains a resinous substance, which is characterized by the presence of carcinogenic compounds like polycyclic aromatic hydrocarbons (PAHs) and nitrosamines (ON), and due to the fact that the cleanup standard methods are not fully ensures the purity of smoke, then the data connection classes fall into the finished product that dramatically reduces their quality.

The closest technical solution to the proposed method is a way of cooking canned Smoked fish in oil. The method consists in the fact that the fish is cut, portioned, put the cake mix into the jars, blanched in hot water and pour butter, flavored smoke fluid, with added salt. After that canned hermetically sealed and sterilized. The hallmark is the second feature of this method is the preliminary dilution of the smoke of the drug with water in the ratio 1:7-1:20, followed by mixing the smoke of the drug with butter for flavoring (the birthplace of the YEAR, Kotlyar VI Phenolic substances canned Smoked fish in oil, cooked in different ways. - M: Food technology, No. 3, s.43-46, 1976).

The disadvantages of this method are:

1. The use of smoke the drug, “MINH”, which is a viscous liquid, which despite dilution with water and subsequent settling with the Department of resinous precipitate is not guaranteed complete absence of resinous compounds which are the main carriers of carcinogenic compounds like PAHs.

2. The use of a large amount of water for dilution of the smoke of the drug and additional costs associated with disposal or neutralization of the aqueous residue after the process of flavoring oils.

The objective of the invention is the expansion of the range of canned fish by giving them preventive properties stimulating action, improving the quality of canned.

The problem is solved in that in the known method of production of canned fish, including fish cutting, portioning, laying prefabricated in banks, the process of flavoring oil smoke the drug, fill, flavored oil, airtight sealing cans and sterilization according to the invention the smoke the drug before the process of flavoring oils saturate vegetable raw materials adaptogenic properties is.

As plant materials adaptogenic properties use ginseng, Siberian ginseng, Schizandra, aralia, the devil, the rosea (Golden root), and others

The best result is reached in the case, if the oil and smoke the drug before aromatization purified dry chitin or dry chitosan, which, being natural biopolymers, contribute to a better purification from negative impurities, and oil and smoke the drug more intensely saturated and obtain color, more characteristic of natural vegetable oil and extracts of plant adaptogens.

The use of vegetable raw materials adaptogenic properties to get canned fish allows more acceptable to the body's biological form (with the product), to obtain a highly complex vital substances, which ensures the activation of the body's ability to modify the reactivity in accordance with the constant change of conditions of internal and external environment, which is crucial for its normal functioning, as well as for the optimal functioning of the defense mechanisms with the threat of disease or early in the disease.

Use as plant materials adaptogenic properties of ginseng, Siberian ginseng, schisandra, aralia, zamanihi, Rhodiola, and others, on the op perate which is to increase bio-stimulating factor serum and increase energy reserves of the body, lets get canned fish in butter flavored with the new, not peculiar to prototype effects on the body: they have strong stimulating and tonic properties that have anti-diabetic and anti-sclerotic effect, moderate anti-drug action, increase physical endurance, contribute to a better adaptation to the constantly changing conditions of the environment, increase efficiency and resistance to adverse environmental influences and other necessary body physiological factors. Unlike stimulants, these adaptogens do not turn out the regulatory functions of the brain, on the contrary, they regulate the activity of the brain, raising the level of its activities.

It can be recommended as a preventive nutrition for people with a weakened physical data, and engaged in hard physical and mental labor, which increases consumer value created canned fish and expands their range.

In addition, the presence of smoke drug herbal supplements adaptogenic properties can improve its organoleptic characteristics. So, in the process of saturation smoke the drug becomes more saturated and transparent, removed extraneous shades Aro the ATA, the smell of smoked meat becomes thinner and more enjoyable.

Therefore, we can say that Smoking the drug in the process of saturation is active enough to extract the different components contained in the plant material. It also promotes pre-treatment Smoking drug dry chitin or dry chitosan, which sharply reduced the content of resinous compounds and smoke the drug more intensely saturated and acquires color, more characteristic extracts of plant adaptogens.

In addition, this cleaning can get rid of cancer-causing compounds present in the smoke the drug, which increases the hygienic level, and hence the quality of the finished product.

In addition, the use of these adaptogens allows to enrich the finished product is a complex of various vital components. This is essential and fatty oils, sugar, starch, organic acids, tannins, minerals, water and fat-soluble vitamins, enzymes, nitrogen and pectic substances, phytoestrogens, glycosides, lignin and other substances, which at the insistence of moving in the smoke the drug, and in the process of flavoring oils in the oil medium and then in the finished product. While each of these substances, together which has a prophylactic effect, enriches ready preserves the whole complex flavor compounds that allow you to mask the haunting aroma of smoked meats, and contribute to a more harmonious aroma and taste of the finished product, which creates an additional positive effect. In addition, contained in the adaptogens organic acids (malic, citric, tartaric and other), which are carriers of flavor and taste, showing antimicrobial properties increase total bactericidal effects of Smoking the drug, which contributes to the stability in storage of the finished product.

Experiments have shown that when adding in canned fish oil flavored smoke the drug, rich raw material adaptogenic properties, fish meat has a mild consistency, while when making regular Smoking drug fish meat differs hard consistency. This is because, obviously, those that are contained in herbal supplements enzymes affect muscle tissue of fish, "loosening" the structure and thereby providing it a soft texture.

Canned fish in scented oil, obtained by the claimed method, have high biological value and have a strong preventive effect, as contained in the biologically active complex facilitates the removal of the July fatigue, to maintaining a high level of stamina and stimulate mental activity. The implementation of the declared method of production of canned fish also gives you the ability to manage the process and allows you to create canned with the desired properties, depending on herbal supplements. Such products are particularly relevant for urban residents, who are more susceptible to stressful situations under adverse environmental environment.

The claimed method allows to produce canned in scented oil not only from different fish species, but also from marine invertebrates.

The method is as follows.

Pre-smoke the drug and oil purified by adding them dry chitin or dry chitosan extracts for 2-3 days and then filtering.

After clearing the smoke the drug is injected by adding plant materials adaptogenic properties or ginseng, or Magnolia, or Siberian ginseng, or other, in the proportion of 10-100 g on 1 litre infusion for 5-10 days followed by filtration.

The flavoring oil is carried out by mixing the oil with smoke the drug, a rich herbal adaptogens, infusion over 20-30 minutes and the subsequent separation of fat and water fractions of any f the m method.

To make the canned food along with the aroma of certain taste and other organoleptic properties of the aromatic oils make different flavors, in particular, salt, sugar, sodium glutamate.

Example 1. Take a pre-prepared fish, portioned, placed in a standard metal cans. Then the banks make to volume with purified chitin vegetable oil, flavored smoke the drug, previously purified chitin and infused with powdered ginseng in the proportion of 10 g per 1 liter of smoke the drug. Pre flavoured oil make salt and spices according to the norms. Then banks hermetically sealed, sterilized and cooled.

The finished cans are pleasant, well-pronounced taste and smell of smoked meats, consistency fish juicy, slightly compacted, the pieces have a light brown color.

Canned foods have a pronounced stimulating property, regulating the activity of the brain and Central nervous system, have moderate anti-drug action.

Example 2. Take a pre-prepared fish, portioned, placed in standard cans and bring them to the full volume of the purified chitosan vegetable oil, flavored smoke the drug, previously cleaned up the m chitosan and infused with a dry powdered Siberian ginseng in the proportion of 60 g per 1 liter of smoke the drug. Pre flavoured oil make salt and spices according to technological standards. Then banks hermetically sealed, sterilized and cooled.

Ready canned foods have a nice rich taste and smell of smoked meats, consistency fish tender, slightly compacted, the pieces of fish oil and filling are Golden in color.

Canned foods have anti-stress activity, a pronounced stimulating property, the ability to increase the body's energy reserves, have insulin-mimetic effect.

Example 3. Take pre-prepared scallop meat, boiled in salted water, portioned, placed in jars, add flavoring and bring them up to the full volume of the purified chitosan vegetable oil, flavored smoke the drug, previously purified chitosan and infused with a dry powdered lemongrass in the proportion of 100 g per 1 liter of smoke the drug. Then banks hermetically sealed, sterilized and cooled.

Ready canned foods have a rich flavor and mild aroma of smoked meat, the texture of the meat juicy, slightly compacted, oil fill, and meat are pink-gold color.

Canned foods have a pronounced stimulating property, stabilize the cardiovascular system, helps to relieve intoxi the purpose in the body.

1. Method of production of canned fish in flavored oils, including fish cutting, portioning, laying prefabricated in banks, the process of flavoring oil smoke the drug, fill in banks flavored oil, airtight sealing cans and sterilized, wherein before the process of aromatization oil smoke the drug is additionally saturate vegetable raw materials adaptogenic properties.

2. The method according to claim 1, characterized in that the quality of plant raw materials adaptogenic properties use ginseng, Siberian ginseng, devil's, lemongrass, aralia, Rhodiola.

3. The method according to claim 1, characterized in that the oil and smoke the drug was subjected to purification by dry chitin or dry chitosan.



 

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