Moulded seashell products manufacture method. RU patent 2505240.

FIELD: food industry.

SUBSTANCE: method involves raw materials preparation, milling, flavouring additives introduction, the mass moulding, mealing and thermal treatment. For the product preparation one uses calamari mince, minced surf clam or arkshell or whelk, milled bulb onions, garlic, salt and pepper. All the ingredients are used at the specified ratio.

EFFECT: moulded seashell products manufacture.

15 tbl, 5 ex

The invention relates to the fishing industry, namely to the production of molded products and relates to the method of preparation of moulded products from marine molluscs, mainly because of the noise.

A method for producing molded products squid, providing cutting squid fillets, preparation of meat, with additives, shaping, heat treatment, packaging, according to which, dehydration AOK squid is forced air jets colliding with simultaneous water, after grinding squid received a lot of place in the refrigerating chamber at a temperature of not less than 5 degrees and maintain it until the moment of the beginning of crystallization, after introduction of the crushed mass additives stuffing repeatedly maintained at the temperature from 0 to 3 degrees in 6-12 h, heat treatment moulded products perform in water-salt solution within 2-2 .5 min and their subsequent freezing. (Patent RF №2046580, publ. 27.10.1995.).

The disadvantage of a water bonding with the maintaining of the temperature regimes, which requires additional energy consumption for cooling.

A method of producing fish mass serves as the basis for the preparation of dietary molded product, according to which: frozen minced fish «Surimi» is broken into pieces and sent to the cutter for compiling mixture. Temperature of ground meat should not exceed 0°North is Prepared squid: for removal of the skin squid (mantle) poured hot water with the temperature up to 70 C with a ratio of 1:3 and held for 4-5 minutes, intensively mixed. The cleaned squid meat is rinsed with cold water, exposed to for 5 minutes and is directed at crushing on implemented by the meat grinder with a diameter of perforated 3 mm

Prepared (crushed) stuffing in the amount of 58 kg is directed to the cutter and to the temperature inside the meat no more than 1 degrees C, then submitted salt in the amount of 1,5 kg and mixture to a temperature of 3 degrees C. In stuffing make shredded squid (20 kg) and 3 minutes After this mixture add cold water, milk powder, egg powder, starch, margarine, respectively recipe mixture for 5 minutes before reception of homogeneous weight. The total duration of treatment mixture in the bowl cutter should be no more than 11 minutes, the Temperature of finished mixture shall not exceed 12 degrees C. To reduce the temperature mixture is recommended partial or total replacement of the water ice. (Patent RF №2113807 publ. 27.06.1998).

The disadvantage to this is that the production of these products receive a homogeneous structure of the finished product comes from the use of additives (starch), introduction which gives excessive and seal consistency, but also raises the caloric value of the product. Excessive consumption of starch can lead to higher levels of insulin in the process of digestion, which can contribute to disruption of the hormonal balance in the body, as well as the development of atherosclerosis.

A method of producing dietary products on the basis of minced fish with the addition of flavouring and nutritious components, the main components are minced fish, squid, margarine, egg powder, salt, starch, milk powder and water. (Patent RF №2109465, publ. 27.04.1998).

The disadvantage of this method is that from the production of these products use animal fat, resulting in finished products have very high calorific value and excess saturated fatty acids and obtaining of the required structure of the finished product comes from the use of additives (starch).

The closest to the claimed invention is a method of preparation of squid, which includes the preparation of raw materials, grinding, production mixture, forming cutlets, 're breading, roasting in vegetable oil at a temperature of 160-170 C till Golden brown. According to this way of mixture includes kg per 100 kg of finished product:

according to recipe no 1: minced raw squid - 106,6; onion fresh or purified and dried soaked - 7,9; black pepper - 0,125; egg - 2.6 or egg powder - 0,8; salt - 2,0; vegetable oil - 1,5; wheat bread - 11,0; bread crumbs 8,0; water - 1,8.

recipe # 2: the minced raw squid tentacles - 105,5; onion fresh or purified and dried soaked - 7,7, black pepper - 0,125; egg - 2.5 or egg powder - 0,8; salt - 1,9; vegetable oil - 1,5; wheat bread - 10,8; bread crumbs 7,8. (Technological instruction for production of food products of seafood cooked, fried, deep fried, stewed №520-2002 to the 15-01 1705-2000).

The disadvantage of this method is that molded products, have bastions taste and smell of squid, they are poorly hold form, and also have a low biological value, in consequence of the inclusion in the composition of their recipes of bread, bread crumbs and other components.

The explanation for this invention authors see in the following. The amount of protein, water and lipids contained in the tissues of squid has a significant impact on the structure, consistency and out of finished products. Bad formability is explained by the ratio of protein fractions (, , , )included in squid, so, soluble proteins of squid found 43-56%, - about 2%, high content of water-soluble protein, easily extractable water causes their loss during heat treatment, as a consequence, there is induration at cooking, that is one of the flaws of the finished product. Low content of protein determines the weak skin's water-binding ability. Low biological value, due to the low content of biologically active ingredients in the product - essential amino acids and fatty acids ω3 and ω6, and the introduction of the additives bread and starch makes the products not pronounced smell and taste of a mollusk.

The task of the invention is increasing nutritional and biological value of molded products squid, improving the structure and organoleptic properties, as well as expansion of the assortment of food products of shellfish.

To solve this problem, a method of manufacturing of moulded products from marine molluscs, including the preparation of raw materials, grinding, making food additives, cooking mixture of squid, molding, breading, heat treatment, according to the invention, 're breading semi carry out the wheat flour, and for the preparation of the additional use of a mixture prepared, shredded raw trumpeter or , or in the following component ratio, mass%:

Squid mince

Stuffing or , or

trumpeter

Onions chopped

The technical result of the claimed invention consists that you have created a new way of manufacturing of moulded products from marine molluscs with a high nutritional and biological value, improved Noah structure and organoleptic properties, also expanded the production range of molded products, in addition molluscs such as, trumpeter, and find additional application in food production. For preparation of such a product can be used as squid tentacles so mantle of squid.

Achieving technical result became possible due to experimentally selected ratios of the components for making mixture. The higher biological value of moulded products is achieved through the introduction of chopped meat of molluscs in certain formula proportions.

Squid (lat. Teuthida) - the group of decapod cephalopods. Squid live practically all climatic zones, including the Arctic.

The most important objects of domestic fishery squid are in the basin of the Pacific ocean squid Pacific (Todorodes pacificus), (Ommastrephes bartrami), Komandorsky (Gonatus magister).

The chemical composition of edible parts of squid is presented in table 1. In the meat of the most squid contains 16-20% of nitrogenous substances, 75,6-84% water, 0.5-2.2% of lipids, 0.7-1.5% of glycogen. Nitrogenous substances presented proteins (65-70%).

Proteins squid are very specific composition and properties. Proteins squid contain 55-65% proteins, unlike fish (20-25%).

Ratio of nitrogen myosin to nitrogen actin in meat squid is equal to 1, whereas in muscles of fish it is 4-5 (M. Okada Fish paste products // Overseas Technical Cooperation Agency. Tokyo, 1972).

This explains the increasing stickiness, less strength and connecting ability of a forcemeat from meat squid.

proteins mantle squid accounting for about 55%, - 35 and proteins stroma - 2-4%. In the composition of proteins squid in a larger number includes globulin X, and . contain a fraction of heat resistant proteins not denaturating at a temperature of 100 degrees C.

proteins squid contain mostly actin and a small number of myosin and . Low content of actin-myosin system defines one of the technological features of squid meat - stuffing out of him is not able to form an elastic gel. Water-soluble proteins by the squid found 43-56%, - about 2%, high content of water-soluble protein, easily extractable water causes their loss during heat treatment, so when cooking occurs induration, that is one of the flaws of the finished product. Low content of protein determines the weak skin's water-binding ability. The high share of connective tissue in the muscles, causes stiffness and high strength meat squid.

For the amino acid composition of proteins squid compared with other invertebrates are characterized by high content of lysine, isoleucine and valine. The meat of the commander of the squid richly tyrosine, phenylalanine. (Safronov T.M., V.M. Raw materials fishing industry. - M: Mir, 2004. - 272)

Only 3% of the total protein nitrogen accounts for collagen and elastin. The significant content of the residues is a likely cause of lattice structure and higher temperature welding collagen squid.

Proteins squid are of high biological value. They contain all the essential amino acids, with about 12% of the amount of these amino acids (29-49%) is an indispensable amino acid lysine. A sufficient content of amino acids methionine, lysine causes lipotropic action proteins squid. Number of methionine together with in proteins squid higher-recognized source of methionine, like cheese.

With careful grinding meat squid is formed thick beef. When storing a filling squid, it is not shrinking, due to the insignificant content in tissues associated actin-myosin system. Using squid meat production in stuff semi-finished products is very limited due to its high stickiness.

Analysis of literature data has revealed a fragmented research on the use of tissue squid in the production of stuff semi-finished products.

Technology of filling of meat squid requires improving the technological processes, which allow to obtain products with optimal structural mechanical and organoleptic properties and high nutritional value, dietary orientation.

(Anadara broughtoni) refers to a rather widespread type - Mollusca and class - Bivalvia - bivalve mollusks.

In the tissues discovered polysaccharide-protein complex - heparin (Dam T.K., P. Bandyopadhyay, M. Sarkar, Ghosal J, Bhattachatya A., and A. Choudhury Purification and Partial Characterization of a Heparin-Binding Lectin from the Marine Clam Anadara-Granosa // Biochemical and Biophysical Research Communications. - 1994. - Vol.203. - №1. - P.36-45.), having action and antikoaguliruyuschey activity (Kudinov, S. A. Kolesnik L.A., EM, T. A. Shulyakovskaya the Effect of heparin on proteolytic and activity plazmin(Ochieng)and destroy the fibrin clot // Biokhimiya. - 1989. - .54. - .11. - .1881-1887.).

The chemical composition of the legs , % of the mass of tissue proteins in-VA, N Ls* 6,25 - 16,9±1,90; water - 79,1±1,70; lipid - 0,5+0,08; carbohydrates - 1,8+0,20; mineral in-VA - 1,7±0,08. (Bush NM, A.A., Dolmatov I.YU Features of chemical composition and histological structure of the muscle tissue of the bivalve mollusk Anadara broughtoni II Storage and processing of agricultural products. - 2003 - JST 8. - P.90-93.).

Muscle tissue legs contains separate free amino acids (table 2). The share of the essential amino acids in the total mass of free amino acids in the leg - 35,0%. This indicator of other bivalves is much lower and amounts to 19%, ay cephalopods - 7% (Didenko A.P. Investigation of the techno-chemical characteristics, technological properties and methods of processing octopus.: Dis. kand. tehn. Sciences: 26.10.73 / far Eastern state technical fishery Institute. - Vladivostok, 1973.).

In the mantle tissue and legs discovered taurine - a dietary amino acid, in the amount of 17.5 and 54,0 mg/100 g wet tissue, respectively (table 2). It is important to note that the share of taurine in the overall composition of free amino acids legs-34.3%. (Bush NM, A.A., Dolmatov I.YU Features of chemical composition and histological structure of the muscle tissue of the bivalve mollusk Anadara broughtoni II Storage and processing of agricultural products. - 2003 - JST 8. - P.90-93.).

It is known that the composition of free amino acids has a great influence on the flavoring properties of edible tissues. Obviously, the differences in quantitative content of alanine, histidine, tyrosine and glutamic acid and define the specific taste of the muscle tissue legs .

In muscle tissue contains proteins and fractions (table 3).

The content proteins in the foot of 38.5-48,5% (table 3).

The composition of connective tissue proteins of muscles of the legs on 83,8-88,9% of collagen (table 4, 5). The content of noncollagenous connective tissue protein elastin and the main substance) tissue not exceed 16% of the total mass of the connective tissue proteins. Therefore protein of connective tissue will have a little impact on the texture of the meat from the muscle tissue of mollusks.

Thus, we can conclude the distinctive feature of the muscle tissue is a high content of connective tissue proteins. While more than 90% of the collagen - insoluble fraction, and assume that the stability of collagen muscle tissue to the action of temperature and enzymes will be high. This is taken into account in the development of the claimed process.

Muscle tissue proteins contain biologically active amino acids (table 6), including: taurine 43-54 mg/g; glycine 182220 mg/g; predecessors carnosine - histidine 16-20 mg/g) and alanine 52-56 mn/g, which is characteristic only for the few invertebrates (Б, 1986; ajushin and others, 1997). Indicators of amino acid Skoura (Tryptophan - 100%, Threonine - 100%, Valine - 110%, Cysteine + Methionine - 123%, Isoleucine - 108%, Tyrosine + Phenylalanine - 108%, Lysine - 135%, Leucine - 106%) suggest that tissue are a source of complete protein.

Thus, is a valuable raw material for many low-fat protein foods.

Muscle tissue contains little lipids relatively crude mass of the sample. Fatty acid composition of lipids muscle tissue is given in table 7., In lipid composition is dominated by unsaturated fatty acids, among them in the muscle tissue dominate polyunsaturated fatty acids that complements the high biological value of meat of a mollusk.

can serve as a source of essential macro - and microelements (table 8)that the content is distributed as follows: Na>K>Ca>Mg>Fe>Zn>J>Cu>Mn>Cd>Se>Ni=Co=Pb. The content of elements such as Ca, K, Na, Fe and Zn in the muscle tissue of mollusks more than in fish and other marine invertebrates ( LT, M.V. Heavy metals in commercial mollusks of Peter the Great Bay // Izvestia TINRO. - 1995. - .118. - P.124-129.). Content of toxic elements in the tissues A. broughtoni does not exceed permissible levels of SanPiN 2.3.2.1078-01 (index 1.3.7.).

The bivalve mollusk Sakhalin (Spisula (Pseudocardium) sachalinensis) share of edible parts (leg, mantle) varies from 10.9% to 27% ( I.V., E.I. Technochemical characteristic of non-fish objects of Primorski Krai // Izvestia TINRO. - 1939. - Vol. 17. - With 79-111.).

The amount of lipids in the muscle tissue , like other species of bivalves, low. Chemical composition and energy value of muscle tissue is presented in table 9. According to different sources, the mass fraction of protein in the tissues of the foot does not exceed 16,9%, lipids - 1,2%, mineral substances - 2% (Handbook on chemical composition and technological properties of algae, invertebrates and marine mammals. M: VNIRO, 1999. - 262 C.).

In lipids prevail unsaturated fatty acids, the content of which reaches 71-79% (Zhukova, Svetashev, 1976), of the amount of fatty acids (table 10). Content of free amino acids in muscle tissue reaches 6%. Prevails among them taurine, mass fraction of which reaches 41% of all amino acids. For taurine follow alanine and glycine. The share of the listed amino acid makes up 89% of the total amounts of these compounds.

A distinctive feature of the soft tissues is high content of carbohydrates. Their mass content in the meat of reaches 6.5% with Reference to the chemical composition and technological properties of algae, invertebrates and marine mammals. M: VNIRO, 1999. - 262 C.). And in meat squid they were practically no 0,3-1,2%.

Lipid content in muscular tissues little Reference book on chemical composition and technological properties of algae, invertebrates and marine mammals. M: VNIRO, 1999. - 262 C.). In the foot of predominant polyunsaturated fatty acids. It should be noted that the share of essential fatty acids (linoleic and linolenic) in lipids reaches 1% of the amount of fatty acids).

The share of non-protein nitrogen in nitrogen-containing substances (table 11) reaches to 32.3% in the foot of .

Fractional composition of proteins shows (table 11)that in the leg and prevailing fraction is . Percentage of connective tissue proteins (stroma) in the total amount of protein is from 7.7% in the leg.

Mass fraction of collagen in the total mass of protein legs reaches 5% (table 12).

Proteins muscle tissue are valuable, because they contain all the essential amino acids (table 13).

However, in meat glutamic acid. It should be noted that protein rich in arginine. Calculation of amino acid Skoura (table 14), a measure of the biological value of protein, which is a percentage share of certain essential amino acids in total content of these amino acids in the tested protein to the standard (recommended) the value of this stake) showed that the protein legs contains only one-third of methionine and cysteine of their quantity in the «ideal» protein.

Macro - and microelement composition is reflected in table 15. As follows from these data, in the foot of the prevailing stress micro element is potassium, its concentration reaches 4561 ug/g wet tissue. Among the trace elements in muscle tissue are the dominant iron and zinc.

High content in the foot of the mollusk potassium, low sodium content, as well as the presence of magnesium, iron, manganese, zinc, iodine allows to recommend the use of in diet therapy of patients with cardiovascular pathology (Sukhanov B.N. Biologically active substances of juices and nectars // nutrition - 1999 - .68. №2. - P.12-13.). Significant amounts of iron in the tissues allows to consider as the supplier of this nutrient deficit which causes the development of anemia.

From these data it follows that the muscle tissue are a source of protein, carbohydrates, and essential macro - and microelements. According to the classification of I.P. ( I.P., V.P. Zakharov Chemical composition of the commercial mollusks and echinoderms Sakhalin region // Izvestia TINRO. - 1968. - Vol. 65. - .221-230.) leg can be attributed to kinds of raw materials. Muscle tissue mollusk low , which is dominated by polyunsaturated fatty acids. The obtained data allow to recommend as a raw material for the production of low-calorie food products. Leg tissue contain all the essential amino acids.

Trumpeters - marine gastropods, are among the most valuable objects of mariculture. Trumpeters are widely represented on the continental shelf of far Eastern seas, where there are about 40 species, 20 of which can be harvested.

100 . contains: protein 17.1-18,5 g, fat 0.1-1.2 g, carbohydrates 4.1-5.0 g, water 71.8-77.7 g, mineral substances 4.0-6.3, The meat of these mollusks are peculiar to the high content of protein, minerals, and carbohydrates. Proteins almost half are presented collagen (35%), that provides dense elastic consistence meat (Safronov T.M., V.M. Raw materials fishing industry. - M: Mir, 2004. - 272 C.).

Delicatessen product is digested to the maximum and is a source of proteins and microelements, necessary for our organism. Trumpeter contains a lot of iodine and fluorine, therefore, serves as a prophylactic agent in dental caries and a lack of vitamins A and . microelements helps in normalizing metabolism, improves potency and General tonus of the body, strengthens the immune system. Meat trumpeter richly with glycogen and very helpful to people whose work is connected with physical activities.

The content of irreplaceable amino acids in meat trumpeter high. The content of the protein and mineral substances exceeds other molluscs. Meat trumpeter contains a significant amount of histidine, about 0.4 trimethylamine, trimethylamine oxide 13 mg per 100 g

Thus, by their chemical composition trumpeter is a valuable object for food production.

The obtained results have formed the basis for the use of meat trumpeter, and to obtain stable filling in combination with shredded meat squid in technology molded products. Combined farshevye system of them are valuable food raw materials. Availability of essential amino acids, polyunsaturated fatty acids in lipids shellfish make their muscle tissue valuable raw material for the production of food products with high biological value.

It is known that the minced squid has a floating structure that justified its fractional composition of proteins. Technologically, this problem is solved, the introduction of new components into the recipe molded semi-finished products squid, and choosing their optimal ratio.

An important condition for obtaining moulded products is the proportion of the fractional parts of a protein, because it depends on the stability of the stuff mixtures.

The authors investigated the «behavior» stuff systems on the basis of chopped meat squid. To select the quantitative composition were studied different components ratio in system - squid: trumpeter or , or .

Results of researches are reflected in the examples shown, preferably to make squid 47-57%, or , or trumpeter 37-47%, other components of 6%.

As flavor additives use baking salt, black pepper, red, garlic, bulb onion.

Method of preparation of moulded products from shellfish is as follows:

For production of semi-finished products use frozen trumpeter, and . Defrosting of producing up to the temperature in the thickness - minus 2 degrees C. Washed and treated carcasses crush on implemented by the meat grinder with a diameter of lattice 2-3 mm

Frozen squid thawed. . If necessary the remains of the skin. Washed, remote chitin plate of squid without delay send to grinding on implemented by the meat grinder diameter lattice 2-3 mm

Prepare and crushed flavorings - onions (fresh, dried onion, frozen, canned, garlic, salt, pepper.

Prepared crushed components weighed in accordance with the recipe, placed in minced meat mixers, mixed for 4-6 minutes until smooth.

Below are the recipe components ratio mixture.

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

From the received mixture is formed into semi-oval or round shape.

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

For production of semi-finished products use frozen trumpeter, and . Defrost produce in air to a temperature in the thickness - minus 2 degrees C. The defrosted meat trumpeter evaporate the innards, Horny plate-lid and siphon. Washed carcass crush on implemented by the meat grinder with a diameter of 2 mm grating

Frozen squid defrost water. Defrosting is considered complete when the body of the squid becomes flexible, and squid tentacles easily separated from each other.

and the thawed squid thoroughly washed in marine or fresh water before full removal of residues internal mucus, sand and other dirt. For the removal of the skin washed squid 2-10 min immersed in the water, 65-70 degC in a ratio of 1:3 and intensively mixed. After skinning squid is cooled and cleaned. If necessary the remains of the skin.

Fresh onions clear of plumage and wash with cold water. Dried onion and soak in cold water. While the onions add 65% of the water from the norm, the remaining 35% of water, add the minced meat. Onion frozen without preliminary defrosting sent for grinding. Onion fresh, frozen or dried, soaked before you add the minced meat, ground, along with meat or separately, depending on what unit prepare the stuffing. Diameter of perforated top should be 2-3 mm Canned chopped onions introduced in without preliminary preparation.

The fresh garlic removed the covering of leaves, cut into slices and clean, wash.

Salt use dry with a preliminary screening. You can use a mixture of pepper, salt in the ratios provided the recipe. Mix cooked before consumption.

Washed, remote chitin plate of squid without delay send to grinding on implemented by the meat grinder diameter grating 3 mm

Mince ingredients, spices other materials weighed in accordance with the formulation. For cooking meat apply agitators of periodic action. Mixing of the components of meat produced within 4-6 minutes until smooth. Temperature of stuffing should be no more than 14-16 deg C.

Molded semi-finished products, giving a definite shape and mass. Paneer wheat flour. Semi-finished products are placed on the baking sheets. The bottom of the pan should be evenly a thin layer of flour.

If necessary, freeze semi-finished products produce to the temperature in the center of the meat is not above minus 10°C. Duration of the freeze in freezing chambers with air temperature not above minus 18 C. in case of a natural movement of the air not less than 3 hours Stored at a temperature not higher than -18 C for not more than 30 days.

In the case of frying, it is produced in vegetable oil at a temperature of 140...170 degrees C for 4-7 minutes before formation of a Golden-brown crust. Pets bring to readiness in the oven.

semi-finished products shall not exceed 25...30%.

Fried semi-cooled up to 15 degrees C. And stored at a temperature not above +°With not more than 24 hours from the moment of completion of the technological process.

The use of molluscs in the specified quantity allows to provide good water-binding ability of proteins to obtain products with a homogeneous, tender and juicy consistence.

Finished moulded products with have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Golden color with orange specks.

Finished moulded products with have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Golden color with beet splashes of color

Finished moulded products with trumpeter have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Uniform color gold.

Food value of the finished products with is 98 kcal, with - 98 kcal, with trumpeter 120 kcal. Biological value is determined by the presence of essential amino acids, micro - and macroelements, polyunsaturated fatty acids in the material.

Example 2

Preparation raw materials, mixture and semi-finished products is carried out according to example 1 in the following ratio of components:

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

The use of molluscs in the specified quantity allows to provide good water-binding ability of proteins, get product with a homogeneous, tender and juicy consistence.

Finished moulded products with have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Golden color with orange specks.

Finished moulded products with trumpet have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Uniform color gold.

Food value of the finished products with is 96 kcal, with - 96 kcal, with trumpeter 119 kcal. Biological value is determined by the presence of essential amino acids, micro - and macroelements, polyunsaturated fatty acids in the material.

Example 3

Preparation of raw materials, mixture and semi-finished products is carried out according to example 1 in the following ratio of components:

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

The use of molluscs in the specified quantity ensure good water-binding ability of proteins to obtain products with a homogeneous, tender and juicy consistence.

Finished moulded products with have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Golden color with orange specks.

Finished moulded products with have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Golden color with beet splashes of color

Finished moulded products with trumpeter have homogeneous structure, elastic and juicy consistence, pleasant taste and smell. Uniform color gold.

Food value of the finished products with is 94 kcal, with - 94 kcal, with trumpeter 121 kcal. Biological value is determined by the presence of essential amino acids, micro - and macroelements, polyunsaturated fatty acids in the material.

Example 4

Preparation of raw materials, mixture and semi-finished products is carried out according to example 1 in the following ratio of components:

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

The use of ground muscular tissue trumpeter or , or in the quantity and less leads to a decrease in ability, bad .

Finished moulded products with elastic medium strength, taste and smell peculiar to the squid wants it. Golden color with a rare orange specks.

Finished moulded products with , taste and smell peculiar to the squid wants it. Golden color with a rare beet splashes of color

Finished moulded products with trumpeter elastic medium strength, taste and smell peculiar to the squid wants it. Uniform color gold.

Food value of the finished products with is 100 kcal, with - 100 kcal, with trumpeter 118 kcal. Biological value is determined by the presence of essential amino acids, micro - and macroelements, polyunsaturated fatty acids in the material.

Example 5

Preparation of raw materials, mixture and semi-finished products is carried out according to example 1 in the following ratio of components:

Raw materials

Raw materials

Raw materials

Squid mince

Squid mince

Squid mince

Stuffing

Stuffing

Stuffing trumpeter

Onions chopped

Onions chopped

Onions chopped

The use of more than 47% of the trumpeter, and accompanied by the appearance of consistency. In the composition of protein products have a high share of collagen, and not a high content of and m & e-fibrous proteins which lead to stuff mixtures unstable properties, that is due to lack of functional groups present on the surface of the protein and responsible for the interaction with water. Molding strongly separated juice.

Finished moulded products with have significantly distinct taste and smell . Color orange with white specks. Product barely juicy, dry.

Finished moulded products with have significantly distinct taste and smell peculiar to . Color beet with splashes of white color. Product barely juicy, dry.

Finished moulded products with trumpeter distinct taste and smell of the trumpeter. Uniform color gold. The finished product , the form does not hold.

Food value of the finished products with is 88 kcal, with - 88 kcal, with trumpeter 123 kcal. Biological value is determined by the presence of essential amino acids, micro - and macroelements, polyunsaturated fatty acids in the material.

Obtained in this way moulded products are of high biological value, as meat squid has a high nutritional value and balance of amino acids, which compensates the defective protein from meat and . High content of carnosine and taurine in meat (thermal stability of these compounds allows to keep their biological activity after thermal processing) allows to predict therapeutic and prophylactic properties of the products obtained.

Dense and elastic consistence, good formability is achieved through a balance of protein fractions of the finished product because of lack of collagen squid is compensated by its almost 35% of the content in its proposed powdered meat trumpeter. mixture of shellfish proposed by the authors contains more actin-myosin system than minced squid.

Are rich in ascorbic acid and Riboflavin, as in meat and of their contained in 1,5-2 times more than in the seaweed. And in the composition of the minerals bore includes such rare trace elements as selenium and iodine.

The absence of the additives bread and starch gives the product a pronounced smell and taste shellfish.

Thus, the proposed method of preparation of semi-finished products from molded squid allows to get high-quality products and biological value, with good organoleptic characteristics and expand the range of food products from shellfish. The presence in the product, mineral substances, vitamins, amino acids gives the finished product respective functional properties.

The chemical composition of edible part of squid, % wt.

Group of molecular components

Mantle bag

Tentacles

75,6-84,0

76,0-81,8

Protein substances

the 15.6-19,9

Mineral substances

Composition of free amino acids in muscle tissue , mg/100 g wet tissue, mean-σ

Amino acid

Threonine

Isoleucine

10,5+2,73

Phenylalanine

14,1+2,12

Aspartic acid

10,3+1,52

Glutamic acid

14,7+0,78

Histidine

R-alanine

54,0+9,36

Total amino acids

157,1+17,85

Fractional composition of proteins , %, mean-σ

Kind of shellfish, mass mollusk, g

Protein in-VA Ntot* 6,25

nye

From the mass of tissue

From protein

From the mass of tissue

From protein

From the mass of tissue

From protein

From the mass of tissue

From protein

A. broughtoni (80-200 g)

18,7±1,50

4,6±0,19

24,6±1,06

6,6±0,28

35,3±2,20

0,3±0,01

1,6±0,13

7,2±0,32

38,5±2,2

A. broughton (200-350 g) i

16,9±1,90

3,7±0,21

21,9+1,15

4,7±0,18

27,8±1,18

0,3±0,01

1,8 ħ 0.09

8,2±0,52

48,5±2,4

The content of collagen in connective tissue various mass groups, %, mean-σ

Weight mollusk, g

Protein of connective tissue, % of mass

proteins will connect. fabric

from the mass of

from proteins will connect. fabric

from the mass of tissue

from proteins will connect. fabric

7,20+0,32

6,40+0,34

88,9+0,04

0,80+0,04

11,1+0,50

8,23±0,52

83,8±0,02

1,33±0,06

16,2+0,80

Fractional composition of collagen muscle tissue various mass groups, mean-σ

Weight mollusk, g

Collagen, %

from the mass of tissue

from protein

from the mass of tissue

of the total

34,2±2,07

0,60+0,04

9,4±1,05

40,7±2,06

0,58+0,03

8,4±1,04

Amino acid composition of muscle tissue (mg to 1 g of protein), mean + σ

Amino acid

leg

Tryptophan

10,0±0,72

Threonine

40,0+2,80

55,0+3,85

Cysteine + Methionine

43,0±3,01

Isoleucine

43,0+2,94

Tyrosine + Phenylalanine

65,0±4,46

74,0+5,18

74,0+6,02

Aspartic acid

87,0±6,09

38,0+2,36

Glutamic acid

45,0±3,15

200,0±12,29

56,0+3,92

Histidine

16,0+1,12

57,0+4,16

15,3±1,07

23,6+2,13

P-alanine

50,0+3,59

Total amino acids

991,9+28,16

Fatty acid composition of lipids (% from total amount of fatty acids), mean + σ

Saturated LCD (16:0)

Unsaturated fatty acids

Monounsaturated

Polyunsaturated

other n-3

30,1±1,50

28,2±1,41

7,0±0,35

20,2±1,05

8,6±0,43

5,5±0,27

Average concentrations of macro - and microelements (ug/g dry weight), mean-about

Macronutrients

Trace elements

14025+650

50 to + / -3

2,5 approximately 0.5

Chemical composition and energy value of muscle tissue Sakhalin, mean-σ

Content, %

Kai, kcal

Protein, Ntot X 6,25

Carbohydrates

Mineral in-VA

74,5-82,6

13,1-14,4

62,4-95,3

The composition of nitrogen-containing compounds in the muscle tissue of legs , mean-σ

N total , %

Content, % of the total mass of proteins

2,29±0,04

0,740±0,05

1,55±0,03

Kie

Connective tissue

31 to + 4

20 to + 4

Collagen content in muscular tissues (% of protein), mean + σ

A method for detection of collagen

Sample - leg

Mass fraction of hydroxyproline x 8,07

x 5,55

5,0 approximately 0.5

Amino acid composition of muscle tissue , mg/g protein, mean-σ

Amino acid

- Leg

78 + or-2

Threonine

67 + or-2

64 + or-2

8,8 approximately 0.5

Methionine

Isoleucine

57 + or-2

16,7±0,8

Phenyl alanine

57 + or-2

Histidine

67 + or-2

Tryptophan

Cysteine + Methionine

Tyrosine + Phenylalanine

Amino acid score protein muscle tissue , %

Amino acid

Methionine + cystine

Phenylalanine + tyrosine

Threonine

Average concentrations of macro - and microelements in muscle tissue Sakhalin (ug/g wet tissue), mean + σ

Macronutrients

4561 of + 75

Trace elements

0,057±0,005

0,684±0,034

0,570±0,024

1,596±0,075

13,680±0,224

57,0±2,4

0,684±0,021

0,285±0,014

0,650±0,054

Method of manufacturing of moulded products from marine molluscs, including the preparation of raw materials, grinding, making food additives, cooking mixture of squid, molding, breading, heat treatment, wherein're breading semi carry out the wheat flour, and for the preparation of the additional use of a mixture prepared, shredded raw trumpeter or , or in the following component ratio, mass%:

squid mince

stuffing or , or trumpeter

onions chopped