Method for preparation of smoked calamari

FIELD: food industry.

SUBSTANCE: onions preparation involves washing and cooking calamari during 1-15 minutes in hot water at a temperature of 75-95°C. Salting is performed by pouring layer-by-layer dry salt mixture containing a in weight ratio of salt: sugar being 1:1.5-10, respectively, the per 100 kg treated hydrobionts salt mixture contains salt at least 1 kg, in sugar no more than 10 kg. Before smoking additionally one performs preliminary pre-drying, which is performed at a temperature of 30-50°C during 15-30 minutes. Smoking is performed at a temperature of 55-85°C during 40-120 minutes.

EFFECT: invention ensures soft and juicy consistence product.

5 cl, 7 ex

The invention relates to the fishing industry, namely the conservation of fishery products by the method of Smoking, particularly squid.

Recently widely used to get smoked products smoke drugs, i.e. smoked products get smokeless way. In order to get lying on most shelves smoked products, semi-finished product is first subjected to heat treatment using the camera's high voltage, and then just "bathe" in "liquid smoke" and preservatives.

In particular, there is a method of cooking squid smoked, including the preparation of raw materials, processing and Smoking the drug, Ambassador, heat treatment, curing and storage, in which the raw material take peruano-Chilean giant squid - Dosidicus gigas, Ambassador lead before processing and Smoking the drug for 16-18 h at a temperature of 0-5°C., and heat treatment is conducted for 2.5-3.5 hours at a temperature of 100-120°C (p. the Russian Federation No. 2362426, A23L 1/33).

The disadvantages of using smoke drugs is that in addition to aroma, color and taste, similar to natural curing, the product acquires additional components phenol, formaldehyde, acetone and some other equally frightening and toxic components. It also destroyed all the amino acids that makes the product "empty" the AK in terms of useful, and nutritional value. In some countries, "liquid smoke" generally refers to a strong carcinogen and is banned for use. In Russia such a ban yet, so manufacturers actively use it in their production systems, but says nothing about the hidden dangers and that the product is implemented under the form of meats, such does not apply.

Most preferred for the preparation of smoked squid is using to smoke smoke, which is produced from wood. The traditional scheme of fabrication of the squid smoked involves the following stages: receiving ice cream cake mix, devastatio, sorting, washing, dressing, skinning, taste the Ambassador, the headdress on the rods or the layout on the grid, rinsing, stecco, placement in the Smoking chamber, heat treatment (drying and Smoking - procooking), cooling and packaging of finished products. (Dovalina I.A., Kabogoza ZINAIDA, O. Yefremov Technology-smoked squid commander smokeless way, "Rybprom", 2, 2009, S. 33-35).

The disadvantages of this method include the fact that after the skinning process using water, the residual content of water-soluble protein in the squid was not fixed (not fixed) and it continues to decrease at taste Ambassador, i.e. to leach into the solution.

Known the Yong way smoked squid "karamba", in which squid boiled for 10 min in boiling and slightly salted water. Then cooked squid get clean if they were with skin, cut into large rings, roll in a pre-prepared mixture of spices plus the sugar and salt. 500 g squid take - 1 teaspoon universal dry seasonings, consisting of half the same spoons of sugar and 1 tablespoon of salt, i.e. the ratio of sugar to salt is 1:4. Smoking lead to tight sealed smokers for 15-20 min at 90°C (found on the Internet 22.02.2013, on the website http://extreme-atv.ru/retsepty-kopcheniya.php#karamba).

However, this method is intended for household use and may not be used for the industrial preparation. In addition, squid, obtained by this method has a hard consistency, because 10 minutes of cooking in boiling water, and also because of the salt in boiling salted water, which promotes greater (deeper) denaturation of protein molecules squid due to leaching solarstorm protein in solution.

Closest to the claimed technical solution according to the number of significant features and achieved technical result is a method for squid smoked, including Ambassador squid fillets prepared in sodium chloride for 0.5-1 min soo is wearing the squid and mortar of 1:2 respectively to achieve salinity squid 2-4%, and then impaling it on the bars and placing the rods in a special frame or stand. Are smoke smoked at a temperature of 140-160°C for about 1.5 hours Then smoked squid is cooled and packaged (see Information package. Processing of fish and seafood. Improving the technology of processing of shellfish. №2, Moscow, 1992).

The disadvantage of this method is that long-term treatment squid smoke at high temperature (>100°C) leads to the deposition on its surface a large number of resinous substances, and their penetration in the inner layers, which contributes to high levels of carcinogenic compounds in finished goods and the emergence of a slightly bitter aftertaste. Also, the selected modes of Smoking contribute to the formation of a dense, retinopathy structure of the finished product with partially dried slices, where the thickness of the layer of product (usually edge) minimum of the total.

The invention aims to improve the quality of finished products by improving its structure, providing a soft and juicy texture, and taste, giving sweetness and, therefore, spicy taste.

The problem is solved in that in the known method smoked, including the preparation of squid, taste Ambassador contrast to the mixture, placing the CPC is safe camera flue curing, cooling and packaging, according to the invention, in the preparation process include podmirivanje within 1-15 minutes in hot water at a temperature of 75-95°C. Taste Ambassador are persianism layers dry contrast to a mixture containing salt and sugar in a weight ratio of salt:sugar, equal to 1:1.5 to 10, respectively, while 100 kg of processed aquatic contrast to the mix should contain salt is not less than 1 kg, with sugar content not exceeding 10 kg

Before the smoke Smoking additionally conduct preliminary drying, which is carried out at a temperature of 30-50°C for 15-30 min, and the curing is conducted at a temperature of 55-85°C for 40-120 min

To further improve product quality and expanding taste in contrast to the mixture of 100 kg of processed squid additionally impose 0.1-0.3 kg of sodium glutamate and/or 0.1-0.2 kg baking powder and/or 0.1 kg of preservative.

The inclusion in the training operation poderavanja within 1-15 minutes in hot water at a temperature of 75-95°C improves the structure of the finished product, giving the squid softness and juiciness that, ultimately, leads to improve the quality of the finished product. When podmirivanje on the surface of the squid, the formation of elastic and durable "screen" due to heat denaturation of proteins and, therefore, deformation of amolecule, which is accompanied by compaction and partial destruction of muscle tissue.

The structural grid formed in protein, becomes heterogeneous, both within and on the surface of the product, the muscle fibers are Contracting to 50% of their volume, compacted outer structure of the tissue at a depth of poderavanja. Thus there is a softening of the tissues due to the gradual putinization collagen, separation and concentration within the tissue juice.

Thus, the inner fibers of the muscle tissue podarennogo squid can be thought of as juicy product with the properties of the gel, containing up to 90% water with concentrated flavor and a gel-like structure, with an excess pressure of water vapor, enclosed in a durable and elastic capsule podarennogo the outer layer.

Temperature poderavanja should not exceed 95°C, because at higher temperature the denaturation of proteins not only the surface layer, leading to deterioration in nutritional value and product quality, production becomes rigid. When the temperature drops below 75°C - no formation of a boundary layer, which in the further processing may also lead to loss of juiciness and giving products rigidity.

It was established experimentally that the time poderavanja should be between 1 min d is 15 minutes Specific end time of cooking depends on the size of the squid and is determined by the technologist visually cooking is complete, if the squid has changed geometrical dimensions (wall mantle was totalsales, the length of the mantle decreased there was a gloss, the end of the tentacles bent, steel elastic). Podvarenny squid has to break juicy consistency. Increase cooking more than 15 min leads to the fact that the product has a hard consistency, leading, ultimately, to the quality of products.

Further operations in the developed method: the Ambassador and smoke Smoking is aimed at the preservation and hardening of the outer layer, which allows to increase the juiciness of the inner layers, the end result provides the soft and juicy product with spicy sweet taste.

The introduction in contrast to the mixture of sugar in excess of the salt content of 1.5 - 10 times, allows to obtain the product a pleasant, savory taste, containing a small amount of salt that promotes that product can be recommended even for the consumption of its people suffering from cardiac and hypertensive diseases. Moreover, the excess sugar over salt in contrast to the mixture allows the formation of syrup in the interfacial layers of protein structural grid, to create a full color is on the surface of the product, to reduce the depth of prosalivaniya, retaining thereby the meat of animals elastic on the outside, juicy and soft inside muscle fibers.

The use of contrast mixture Ambassador for 100 kg of aquatic organisms, containing less than 1 kg of salt leads to a slight deterioration as the taste of the finished product and does not provide making it juicy and tender.

The presence in the composition contrast to sugar mixture over 10 kg per 100 kg of processed aquatic organisms is also undesirable because it cannot provide the finished product with a soft consistency, and reduces the range of consumers, in particular, excluded people who are prone to obesity. The increase in sugar than 10 kg leads to the appearance of a yellowish color, hardness, and therefore, the fragility of the product, due process malonodinitrile, i.e. interaction of reducing sugars (monosaccharides and disaccharides) as contained in the product, so formed by the hydrolysis of more complex carbohydrates with amino acids, peptides and proteins hydrobionts.

It is known that the essence of the Ambassador, as a conservation method is to saturate the meat squid with salt, and the activity of microorganisms and enzymes slows down, thus preventing spoilage of the product. The preservative effect of salt depends on its concentration, i.e. the t ratio of salt and water in Kalmar.

In the process of Ambassador changed the texture and taste of the squid, because salt causes denaturation of solarstorm proteins, components of 75-82% of the proteins of muscle tissue. The exception to make food component, such as sugar, when the Ambassador allows you to get just salty food product in which the quantitative content of the salt will affect the shades of bitter taste in the finished product. Sugar at Ambassador dissolves and makes a viscous liquid layer in parts of the clutch elements, structural protein of the grid, thereby limiting the depth and speed of penetration of the ions of the salt in the processed product.

Sugar is associated with: adsorption on the surface of the partition phase liquid (solution)/solid (product surface); changes expressed in the deployment and orientation of the hydrophilic part in the water (water vapor), and hydrophobic in the hydrocarbon. When this hydrocarbon interacting protein in the structural grid, distributed between non-polar regions of the protein macromolecules and water, denatonium it, which leads to an increase in the strength of the interfacial layers the outer layer, sealing, shielding layer and the preservation of elastic juicy gel inner fibers.

The presence of the proposed contrast to the mixture of salt and sugar, in a mass ratio of 1:1.5 to 10 lowers water activity, which izvlekaete the salt from the product, binds excess moisture, which leads to changes in muscle fibers, the protein surface layer of the squid denaturised, and keeps the structure, typical of the squid. Created as a barrier, keeping the nutrients in the finished product with the products, the end result, acquires a juicy, soft and spicy sweet taste.

The use of the proposed proportions of salt and sugar allows you to achieve the claimed technical result. However, the applicant to obtain products with more advanced flavor indices enters into the composition of contrast mix additional ingredients that simultaneously enhance juiciness and softness of the texture.

Additionally, to enhance the taste, "loosening" of dense fibrous structures and preservation of the quality indicators of the finished product for a long time of storage, in contrast to the mixture include 100 kg (100%) of the semifinished product of 0.1-0.3 kg (0.1 to 0.3%) of sodium glutamate, 0.1-0.2 kg (0.1 to 0.2%) of baking powder and 0.1 kg (0.1%) preservative.

The introduction in contrast to the mixture of the amplifier taste of sodium glutamate can cause controversy for the consumer, as there is a strong opinion about the dangers of sodium glutamate. This is absolutely not true. In the Institute of nutrition professionals years studying the mechanism of action of Glu is Amata sodium on the human body. This was written many dissertations. Studies have shown that it is contrary, not only not harmful, but rather useful.

Monosodium glutamate is primarily sodium salt of glutamic acid. And glutamic acid is an amino acid that contains proteins in gray and white matter of the brain, is involved in protein, nitrogen and carbohydrate metabolism, stimulates the brain. Medicines on the basis of glutamic acid is used in medicine to treat diseases of the Central nervous system. And glutamic acid in the body binds ammonia, translates it into soluble salts, which are absolutely harmless. It was also established that monosodium glutamate enhances the production of endogenous gastrin and gastrin in turn enhances the proliferation of cells of the gastric mucosa by stimulating the secretion of gastric juice and increasing intestinal motility. In this connection this connection is used to treat hypoacidic gastritis - gastritis with low acidity, allowing it to neutralize.

In the prior art, it follows that in order monosodium glutamate had no negative effects for adults, the daily dose should not exceed 1.5 g, for teenagers - 0.5 grams per kilogram of body weight.

Thus, the prior art known to the action of sodium glutamate, a flavor enhancer, and also have is of therapeutic and prophylactic effect, which is more pronounced when cooking hypertensive patients, because it allows you to replace harmful salt.

However, the introduction of sodium glutamate in contrast to the mixture, in addition to the above effects, affects the quality of the finished product, improving its structure, by adding juiciness and at the same time the softness of the finished product. It was established experimentally that the specified technical result is achieved by the introduction in contrast to the mixture of 0.1 - 0.3 kg per 100 kg of the desired product. Adding in contrast to the mixture of sodium glutamate than 0.3 kg per 100 kg of the desired product does not improve the quality of the finished product, but may cause the consumer's negative attitude regarding the finished product, through an established public opinion about the negative effects of sodium glutamate on the human body.

The introduction in contrast to the mixture of baking powder, in particular of kurapica UNIVERSITY, diphosphate, in an amount of 0.1-0.2 kg per 100 kg of finished product enhances the effect of preserving the consistency and texture of the product obtained through the use of basic components contrast to the mixture of salt and sugar, even after heat treatment and smoked.

The use of baking powder also reduces the loss of natural juices in the product, minimizes the oxidation of fats, stabilizes taste the juiciness, i.e. improves the organoleptic characteristics of the finished product. The excess amount of baking powder more than 0.2 kg per 100 kg of finished product is undesirable, because it may have a negative impact on human health, due to the fact that leads to poor absorption of calcium, and, as a consequence, leads to deposition in the kidneys of calcium and phosphorus, and contributes to the development of osteoporosis. The content in contrast to a mixture of 100 kg of processed products less than 0.1 kg of baking powder does not influence the achievement of the claimed technical result.

The introduction in contrast to the mixture of preservative in an amount of 0.1 kg per 100 kg of finished product not only prevents the development of the product harmful microorganisms, education of their toxins, prevent placevine, the appearance of unpleasant taste and smell, but also contributes to maintaining the softness and juiciness of the finished product during storage for a long time.

As preservative can be used, in particular, sodium benzoate, ammonium benzoate, sorbic acid, potassium sorbate.

Taste the Ambassador can be conducted by any known method: dry, tuzluca, mixed or injection. On the salty squid and give it a taste, as manifestations of sweetness and spice in the finished product, will be affected by the time of the Ambassador is the temperature in contrast to the room.

For the warm taste of Ambassador (at temperature from 15°C to 25°C) it is expedient to carry out within 15-90 min for squid with small geometrical parameters, such as the tentacles of the commander squid, or after cutting (chopping) to pieces. The conduct of the Ambassador of 15 min is not enough for prosalivaniya squid and education of sweet syrup in the interfacial layers of protein structural grid, more than 90 min is not appropriate and can contribute to the development of microorganisms that cause the formation of unpleasant odors and discoloration of the finished product. Increase or decrease the selected temperature modes at a given time may or contamination of the product or to the partial process prosalivaniya.

In the case of chilled taste Ambassador (at a temperature of not higher than 10°C and not below freezing point depression point) and it should be done within 3-12 h for squid with large geometrical parameters, such as fillet peruano-Chilean squid. The conduct of the Ambassador of less than 3 hours is not enough prosalivaniya squid and education of sweet syrup in the interfacial layers of protein structural grid, more than 12 hours is not advisable, as it promotes microbiological spoilage of the finished product.

The temperature drops below the freezing point depression point (i.e. below the freezing point of e is about juices, for squid it is close to 0°C) promotes the crystallization of water molecules in the material and, consequently, partial or complete absence of prosalivaniya that significantly reduces the quality of the finished product. The temperature rise above 10°C during the period from 3 h to 12 h leads to microbiological spoilage of the finished product.

The basic process of Smoking is carried out in any known Smoking chambers of smoke tree species. In particular, can be used smoke Luggage on p. the Russian Federation No. 2406339.

To achieve the stated technical result flue curing is carried out at a temperature of 55-85°C for 40-120 minutes Stated temperature and time regimes smoked optimal for cooking smoked squid. Increase the time or temperature of the process is not advisable and can lead to reduced organoleptic quality of the finished product, namely, stiffness, consistency, drying and breakage of the surface layers, dark brown color and an unpleasant bitter taste because of the presence of large amounts of smoke components on the surface and inside smoked squid. Decrease the time or temperature of the process can also lead to reduced organoleptic quality of the finished product in the form of appearance is not dolphini or frequent is a rule smoked plots moisture on the surface, pale-brown, odorless and taste of smoked squid in General.

The finished product, obtained by the claimed method, packaged in bags made of polymeric or composite materials, vacuum packaged, stored chilled - 30 days at a temperature of from 2 to 0 ° C and frozen for 3 months at a temperature not higher than minus 18º.

To save products juicy and soft for long time storage, in particular at least 6 months, and reduction of microbiological indicator of its advanced pasteurized, for that finished products are Packed in vacuum bags, heated in hot water or otherwise at a temperature of 85-95°C for 15-25 min, followed by rapid cooling in ice water.

Rising temperatures warming more than 95°C Packed in vacuum bags products can lead to deformation and integrated circuits (IC) temperature drops below 85°C is not sufficient for pasteurization and is not advisable for it. The stated time interval 15-25 min sufficient for pasteurization from the point of view of the organoleptic and microbiological quality parameters of the finished product.

The method is as follows.

Squid thawed (if using ice cream with the earth with the total amount), wash, obeskurazhivayut (remove the skin), washed and podparyvajut within 1-15 minutes in hot water at a temperature of 75-95°C, then cooled, salted taste Ambassador, sprinkling layers dry contrast to a mixture containing salt and sugar in a weight ratio of salt:sugar, equal to 1:1.5 to 10, then washed, direct the runoff to remove excess surface water, and then dried at a temperature of 30-50°C for 15-30 min and smoked at a temperature of 55-85°C for 40-120 min, cooled and Packed.

Additionally, in contrast to a mixture of 100 kg of processed squid impose 0.1-0.3 kg of sodium glutamate and/or 0.1-0.2 kg baking powder and/or 0.1 kg of preservative.

Additionally Packed in vacuum bags finished products pasteurized at a temperature of 85-95°C for 15-25 min, followed by rapid cooling in ice water.

Example 1. To prepare the tentacles of the squid smoked take the tentacles of the commander squid, thawed, washed, remove the skin, podparyvajut at a temperature of 95°C for 1 min with constant stirring, then cooled, salted contrast mixture, then washed, direct the runoff to remove excess surface water, dried at 50°C for 15 min in the Smoking chamber, and then include the submission of smoke and Smoking is carried out at a temperature of 85°C is for 40 min, then smoked product is removed from the chamber, cooled down and Packed the product.

The finished product has a soft, juicy, tender texture, rich yellow-brown color, a pleasant sweet taste and smell of smoked squid.

Example 2. For the preparation of smoked straw squid as raw material, use the fillet peruano-Chilean squid. Thawed fillets squid, podparyvajut at a temperature of 75°C for 15 min with constant stirring, then chopped the strips with a width of 4-5 mm, after chopping the prepared strips salt contrast mixture, then salted sticks placed in the smoke chamber, where it is dried at 45°C for 30 min, after which include the submission of smoke and smoked at a temperature of 55°C for 120 minutes At the end of the Smoking process, the product is removed from the chamber, cooled down and Packed the product.

The finished product has a juicy, slightly frail texture, Golden-brown color, nice pronounced smoky flavor, a rich sweet taste with a slight sour tinge, giving the squid flavor and originality.

Example 3. To prepare fillet of squid smoked as raw materials use of the carcass of the commander squid. Thawed carcasses covered the th squid podparyvajut at a temperature of 85°C for 7 min with constant stirring, add salt, then washed, direct the runoff to remove excess surface water, and then send in the smoke chamber, where it is dried at 30°C for 30 min, and then include the submission of smoke and Smoking is carried out at a temperature of 65°C for 60 min after the Smoking process the product is Packed.

The finished product has a very soft, juicy texture, and a rich brown color, strong, sweet taste with a delicate aroma.

Example 4. For cooking rings of squid smoked, use the carcass of the commander squid. Thawed carcasses of the commander squid podparyvajut at a temperature of 85°C for 7 min with constant stirring, add salt, then washed, direct the runoff to remove excess surface water, and then send in the smoke chamber, where it is dried at 30°C for 30 min, and then include the submission of smoke and Smoking is carried out at a temperature of 55°C for 80 min, then chopped in rings and Packed.

The finished product has a juicy delicate texture, brown is not the product surface and white-cream on the cut, pleasant pronounced sweet taste and slight odor of smoked squid.

Example 5. To prepare the tentacles of the squid smoked take the tentacles of the commander squid, Asparaginate, wash, remove the skin, podparyvajut at a temperature of 95°C for 1 min with constant stirring, then cooled, salted contrast mixture, then washed, direct the runoff to remove excess surface water, dried at 50°C for 15 min in the Smoking chamber, and then include the submission of smoke and Smoking is carried out at a temperature of 65°C for 60 min, then smoked product is removed from the chamber, cooled down and Packed the product.

The finished product has a delicate, friable consistence, Golden-brown color, a pleasant sweet taste and smell of smoked squid.

Example 6. The products obtained in example 1, after the packing is subjected to additional pasteurization. This vacuum packages with tentacles squid smoked kept in a drying chamber at a temperature of 95°C for 20 min, after which the packages are quickly transferred into ice-cold water for cooling. After cooling, the resulting product is stored in a chilled - 60 days at a temperature of from 2 to 0 ° C and frozen for 6 months at a temperature not higher than minus 18º.

After opening the vacuum packages are installed, that the finished product has a soft, juicy, tender texture, rich yellow-brown color, a pleasant sweet taste and smell of smoked squid.

After opening the vacuum packages are installed, that the finished product has a soft, juicy, tender texture, rich yellow-brown color, a pleasant sweet taste and smell of smoked squid

As can be seen from the results shown in examples 6 and 7, additional pasteurization to preserve the quality of the finished product at least for 6 months.

1. Method of cooking smoked squid, including the preparation of squid, taste Ambassador contrast to the mixture, placing in the smoke chamber, flue curing, cooling and packaging, characterized in that the preparation includes washing and podmirivanje within 1-15 minutes in hot water at a temperature of 75-95°C; taste Ambassador are persianism layers dry contrast to a mixture containing mass ratio of salt:sugar, equal to 1:1.5 to 10, respectively, at 100 kg is probatively hydrobionts contrast to the mix should contain salt is not less than 1 kg, and sugar is not more than 10 kg, before the smoke Smoking additionally carry out a preliminary drying, which is carried out at a temperature of 30-50°C for 15-30 min, and the smoke-curing is carried out at a temperature of 55-85°C for 40-120 min

2. The method according to claim 1, characterized in that in contrast to the mixture of 100 kg of processed squid additionally impose 0.1-0.3 kg of sodium glutamate and/or 0.1-0.2 kg baking powder and/or 0.1 kg of preservative.

3. The method according to claim 1, characterized in that the flavour Ambassador is conducted at temperatures from 15°C to 25°C for 15-90 minutes

4. The method according to claim 1, characterized in that the flavour Ambassador is carried out at a temperature of not higher than 10°C and not below freezing point depression point within 3-12 hours

5. The method according to p. 1, characterized in that after the packaging of the finished product perform additional pasteurization, for this vakuumirovaniya packages with products heated at a temperature of 85-95°C for 15-25 min, followed by rapid cooling in ice water.