Method for producing of preserves in jelly media. RU patent 2246237.

FIELD: food-processing industry, in particular, production of preserves from fish and marine products in jelly media.

SUBSTANCE: method involves placing preliminarily prepared raw material into vessel; introducing jelly media including chitosan solution and flavor additives; providing hermetic capping. Cereal concoction, solution of cellulose-type food additive and alcoholic solution of medicinal plants are additionally introduced into jelly media. Preserves in jelly media of such composition have dietary and prophylactic properties of stimulating character, and produce distinctly expressed toning-up effect and, consequently, increased working effectiveness and resistance of individual to unfavorable influences of environment.

EFFECT: improved quality, increased nutritive value and wider range of preserves.

3 cl, 1 tbl

The invention relates to the food industry and can be used in the production of delicious preserves from hydrobionts in generowania fill.

Known cooking method preserves “the Trumpeter in mayonnaise filling”, which consists in removing the shell, cutting and washing the meat, remove excess moisture and cooking cut trumpeter in boiling 3%salt solution for 25-40 minutes To prepare filling gelatin soak in cold water (temperature up to 25° (C) for swelling within 40 min, then add pre-cooked spicy solution. The mixture is boiled for 1 to 2 minutes, Then the solution is filtered, cooled to a temperature of 25-30°and with constant stirring in him making mayonnaise and acetic acid.

The disadvantages of this method of obtaining preserves should be attributed rather time-consuming and multi-step manufacturing technology fills, and its composition of gelatin as food prepared with gelatin, lose their gelling properties at room temperature and have a limited shelf life (Collection of technological instructions for the production of fish preserves. - L.: Linoprint, 1989, - C, IV, V, - s-199).

A known method of manufacture of preserves, which are as follows: the fish is cut, salted, put in jars, then bring down oil, spices, add smoke the drug, which was previously purified chitin to reduce the content of resinous compounds which are carriers of carcinogenic PAHs, and then bring in his chitosan. Banks hermetically sealed and sent for maturation. After 20 days of ripening preserves acquire a pleasant, well-pronounced taste and smell of smoked meats, fill is characterized by a dense homogeneous consistency (U.S. Pat. Of the Russian Federation No. 2170515, class. And 23 In 4/023, publ. 20.07.2001. Bull. No. 20).

The disadvantages of this method include the fact that well-known shading limits the range of preserves, because smoke the drug is not always emphasizes the originality of the taste of a raw material, for example seafood. In addition, some consumers prefer preserves odorless Smoking.

The closest technical solution to the proposed method is the method of production of preserves in jelly filling, which consists in laying a pre-cut and salted raw materials in banks, making filling and hermetic sealing of the cans. As a fill use the fill obtained by homogenization of a liquid medium, the gel and flavorings. As a liquid environment take vegetable oil (45%) and broth (25,0-32,5%), and as a gelling use a solution of chitosan (3,0-8,0%) and the smoke of the drug (0.5-3.0 per cent), pre-purified chitin (RF Patent No. 2202922, class. And 23 L 1/325, And 23 In 4/00, publ. 27.04.2003. Bull. No. 12).

The disadvantages of this method include the presence in the finished product of a large number of vegetable oil, which does not allow to use known preserves people with disorders of lipid and cholesterol metabolism. Currently, according to the concept of a healthy diet tends to decrease the energy value of foods by limiting the upper limit of the content of vegetable oils (Ruleva so-CALLED. The effect of vacuum homogenization on the quality of tomato sauces, canned fish // Electro-physical methods of food processing of agricultural raw materials. Abstracts of the 6-th all-Union scientific-technical conference, Moscow, 1989, s). The use of data preserves not have a preventive stimulating action on the human body.

Object of the invention is the expansion of the range of preserves by giving them diet and preventive properties of the stimulus direction.

The problem is solved in that in the known method of making preserves from hydrobionts, including laying the prepared raw material into the container, making jelly filling, containing a solution of chitosan and flavorings, and a sealed closure according to the invention before making jelly filled impose additional grain broth, 1,0-3,0% solution of food additives pulp of nature and an alcoholic solution of medicinal plants.

Components jelly fill take in the following ratio, wt.%:

grain broth - 30,0-70,0

the solution supplements

pulp nature 1,0-3,0% - 17,5-60,0

a solution of chitosan - 3,0 - 8,0

an alcoholic solution of medicinal plants - 0,01-0,5

flavour - the rest

As the grain broth contribute, in particular, the decoction of oats, barley or wheat.

As a dietary Supplement pulp and nature use a solution of carboxymethyl cellulose, hydrophobically, methylcellulose and other

Grain broth obtained by boiling the grain with a ratio of grain and water 1:3-10. The resulting brew has a pleasant organoleptic indicators. The color of the broth from pale Golden to yellow. The aroma is pleasant, bread, different intensity, depending on the ratio of grain and water. In grain broth pass water-soluble extractive substances, vitamins, substances of hydrocarbon nature.

Grain broth during cooling to room temperature, forms a weak gel structure due to the transition in the decoction meptazinol.

The ratio of grain and water 1:3-10 enough to need a gelling effect of the decoction and exit grains in broth biologically active substances, which provide the finished product necessary preventive action.

The use of grain broth comprising jelly fill allows you not only to expand the range of preserves, but also to obtain a product having anti-inflammatory action, as well as properties that regulate the activity of the gastrointestinal tract. In addition, the use of a decoction of grain allows you to refuse the use of vegetable oils in technology preserves in jelly filling that can be recommended for use for people with disorders of lipid and cholesterol metabolism.

The introduction of the jelly filling solution supplements pulp nature as a dietary dietary fibers allows to expand the range of preventive and balanced food. Food additives cellulose harmless nature, are not exposed in the gastrointestinal tract destruction and stand out from it unchanged. In addition, the solution supplements pulp nature increases the gelling properties of chitosan, allowing to obtain high-quality jelly filled with good organoleptic characteristics, and, consequently, leads to the production of finished products of good quality.

It is found experimentally that for achieving the stated technical result it is advisable to use water 1,0-3,0%solution of food additives cellulosic nature. The best option is a 2.0%concentration of the solution supplements cellulosic nature, because at this concentration it turns out the most acceptable organoleptic indicators of the consistency of jelly, providing the product has a good taste and attractive appearance. The use of a mixture of food additives pulp nature with a concentration of less than 1.0% cannot provide stable gel structure is obtained weak, and the use of a mixture of food additives pulp nature concentration of more than 3.0% gives jelly dense and non-uniform consistency, which reduces the sensory perception of the product. The use of aqueous solutions of food additives pulp nature of 1.0 to 3.0%concentrations of allows you to adjust the consistency of jelly from weak (soft) to dense, i.e. provides the possibility of obtaining preserves the required quality.

Total solution supplements pulp nature also affects the achievement of the claimed technical effect, thus making less than 17.5% does not provide the desired gelling effect and is insufficient for the normal functioning of the gastrointestinal tract. The introduction of the solution supplements pulp and nature more than 60.0% of impractical, because it does not affect the quality of the resulting gel, and the presence of excessive ballast substances in the final product is undesirable.

As the alcohol solution of medicinal plants take alcohol tincture, for example, schisandra, ginseng, Siberian ginseng, aralia and other

Entering into the composition preserves alcohol solution of medicinal plants allows not only to obtain the product in jelly filling with preventive properties, but also depending on their nature to enrich preserves flavor, antibacterial substances, and in the case of infusion of lemongrass to give the finished product an attractive, slightly reddish tint.

- Alcohol solutions of medicinal plants found in preserves, enrich their whole set of vital components, such as essential and fatty oils, sugar, starch, organic acids, tannins and dyes, minerals, biologically active substances (BAS), water - and fat-soluble vitamins, enzymes, nitrogen and pectin agents, glycosides, etc. All this allows to obtain preserves preventive direction with a pronounced stimulating effect and, consequently, increase efficiency and resistance to adverse environmental influences. In addition, each of the insertion of the substances involved in the formation of the organoleptic characteristics of the finished product. For example contained in lemongrass organic acids (malic, citric, tartaric), are carriers of the aroma and flavor of preserves, and also have a germicidal effect.

An alcoholic solution of medicinal plants contribute in an amount of 0.01-0.5 wt.%. Found that the consumption of jelly food containing composition is less than 0.01 wt.% alcohol solution of medicinal plants, is not conducive to achieving the desired effect of maintaining a high vitality, and the excess of 0.5 wt.% lead to adverse effects, for example, people suffering from hypertension, it can cause increased blood pressure, in addition, jelly filling, there is an unpleasant taste.

Preserves from hydrobionts in jelly filling due to its low energy value due to the absence of lipids, the presence of dietary fiber (soluble chitosan, the solution supplements pulp nature) and grain decoction and alcohol solution of medicinal plants contain biologically active substances that have preventive and nutritional properties. In addition, the inventive method allows to significantly expand the range of preserves.

The method is as follows.

Example 1.

Pre-cured dry Ambassador herring (to the salt content of semi-finished products 4%) cut in fillets, obeskurazhivayut and cut into transverse slices with a thickness of 2-5 mm, placed in a jar, filling it to 80-85% of the net weight, add jelly filled (according to the recipe) in the amount of 15-20% of the net weight.

Preparation fill.

Pre-prepare a solution of the grain brew, why take the grain and water in the ratio 1:3-10, respectively, and boil for 30-40 minutes until thickening. The strain broth and cooled to a temperature of 40-50°C.

For this example, prepare oatmeal broth, which take oats (50 g) and water (150 g) in a ratio of 1:3 and cook for 40 minutes until thickening. Oatmeal broth cooled to a temperature of 40°C.

Take 17,5 g of a 1.0%aqueous solution of carboxymethyl cellulose and mixed with 8 g of 2%in 1-Noah acetic acid solution of chitosan. In the resulting mixture was added 70 g of oatmeal broth, 0.5 g of a 40%alcohol solution ginseng 3 grams of salt, 1 g of sugar and all homogenized until smooth.

The finished fill, add a pre-prepared jars of herring, hermetically sealed, etecetera and sent to maturation at a temperature of 0°C for 15-20 days.

During this time, the product has a distinct taste and aroma, the texture of the fish becomes tender, juicy, slightly compacted, fish pieces have a natural color. Taste dampness is not felt. Texture fill - jelly-like, dense, with a nice grain flavor, slightly yellowish color. Taste preserves harmonious. Product suitable for human consumption without further processing.

When making preserves, use the recipe jelly fills presented in the table.

Example 2.

The method is carried out analogously to example 1, differs in that instead of herring take pre-prepared trumpeter (peeled and boiled until tender and cut into pieces 1 cm) and pour filling, prepared according to formulation No. 2, presented in the table. Barley water is prepared at a ratio of barley and water 1:10.

The finished product has a pleasant taste, the consistency of the meat juicy, natural coloring, shading, characterized by dense homogeneous consistency. The product is edible without additional preparation.

Example 3.

The method is carried out analogously to example 1, differs in that instead of herring take pre-prepared cucumaria (peeled, blanshirovannuyu and sliced into strips 1 cm wide) and make the filling, prepared according to formulation No. 3, presented in the table. Wheat decoction is prepared with a ratio of wheat and water 1:5.

The finished product has a pleasant taste characteristic of the products from cucumaria, the consistency of the meat elastic, natural coloring, shading, characterized by dense homogeneous consistency. The product is edible without additional preparation.

Example 4.

The method is carried out analogously to example 1, differs in that instead of herring take pre-prepared perch greenling (salted, Bessmertny and cut into pieces 2 cm wide) and make the filling, prepared according to formulation No. 4, presented in the table. Oatmeal broth prepared with a ratio of oats and water 1:8.

The finished product has a distinct taste and aroma, characteristic of the preserves of the Atka mackerel, fish pieces are tender, juicy, slightly compacted texture, natural color. Taste dampness absent. Texture fill, dense, homogeneous. The product is edible without additional preparation.

1. Cooking method preserves from hydrobionts, including laying the prepared raw material into the container, making jelly filling, containing a solution of chitosan and flavorings, and hermetic sealing, characterized in that before making the jelly filling, it is additionally injected grain broth, 1,0-3,0%solution of food additives pulp of nature and an alcoholic solution of medicinal plants.

2. The method according to claim 1, characterized in that the components are taken in the following ratio, wt.%:

3. The method according to claim 2, characterized in that the grain broth obtained by boiling the beans in water at a ratio equal to 1:3-10.