RU2438361C2 - Method for preparation of octopus preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fish industry. The method envisages the raw material maintenance during 15-20 min in a water solution containing 1.5-3% of polyphosphates and 0.5-1% of acetic acid at a ratio of the raw material to the solution equal to 1:2. Then the raw material is handled, washed, skin and suckers are removed, then one proceeds with blanching the raw material, excessive moisture removal, milling, packing, sterilisation and cooling.

EFFECT: invention allows to extend sterilised product yield.

2 cl, 3 tbl, 3 ex

Description

The invention relates to the fish processing industry and can be used to prepare new types of canned octopus products.

The octopus Octopus dofleni is one of the commercial species of cephalopods in the Far Eastern seas, the volume of its allowable catches is about 400.0 thousand tons. The weight of the octopus depends on the age of the individual and can reach 10 kg or more. The meat and skin of an octopus are characterized by a high content (14.5-16.8%) of proteins, a small amount (0.2-0.4%) of lipids (Handbook on the chemical composition and technological properties of algae, invertebrates and marine mammals. - M. : From VNIRO, 1999. - P.73-76). The octopus proteins are complete, as they contain all the essential amino acids. The high content of free amino acids determines the pleasant sweetish taste of octopus meat (Shvidkaya Z.P., Blinov Yu.G. Technology and chemistry of canned food from non-fish fishing objects of the Far Eastern basin. - Vladivostok: TINRO, 1998. - 118 p.). Octopus contains a lot of minerals (2.6-2.8%), the amount of which exceeds fish and some non-fish objects. Octopus products are considered dietary.

The main products of deep processing are preserves in various fillings, culinary, smoked and dried products, a small release of which is carried out by coastal enterprises. Despite the significant stocks of commercial species of octopus, currently mass products from it in the consumer market rarely meet. This is due to the lack of effective octopus processing technologies that provide large volumes of products that can be stored, transported and sold for a long time under unregulated conditions, and to use this object more widely and fully in the nutrition of the population.

The output of the food portion of the octopus, consisting of skin, mantle and tentacles, averages 74.2 ± 4.0%, of which the skin with suction cups is 20 ± 1.6%.

In the manufacture of canned food, the octopus removes the skin with suction cups. Skin removal from an octopus is carried out after beating tentacles and a mantle with wooden hammers or after blanching (Technological instruction for the production of canned squid, cuttlefish and octopus // Collection of technological instructions for the production of canned fish and preserves. - Leningrad: Giprororyflot, 1989. - Part 4 - S.144-156). Beating off the octopus with hammers leads to a violation of the structure of the skin and meat of the octopus, which is undesirable in the manufacture of canned food. Thermal skinning leads to a large loss of octopus mass, reducing the nutritional value of meat.

In the process of skin removal and subsequent blanching of the octopus due to the loss of skin and tissue juice, the yield of semi-finished and canned food is reduced to 20-28% of the total mass of mollusks, which leads to a high cost of products.

A known method of processing octopus (Application No. 95103791/13, 03/15/1995), which consists in the fact that the pre-prepared octopus is kept in an aqueous solution of the collagenase enzyme for at least 20 minutes, then salted in a solution of sodium chloride with a concentration of 7-7.5 %, for 4-6 hours and then carry out the aging of the product at 45-50 ° C for at least 120 minutes The result is a semi-finished octopus that can be used to produce canned food, preserves and other culinary products.

The disadvantage of the enzymatic method of skinning the octopus is that under the action of proteolytic enzymes its meat is autolized, during the sterilization process from which the muddy broth is released and the mass of the dense part is reduced.

A known method of processing octopus (RF Patent 2115345, A23L 1/333, A23B 4/023), which consists in the fact that the pre-prepared octopus is kept in a 7-7.5% NaCl solution for 4-6 hours. Then, processing with a 3-5% aqueous solution of baking soda (pH 9-10) for at least 40 minutes Cooking or sterilization, i.e. warming up the product at a temperature of at least 100 ° C for at least 30-40 minutes.

The disadvantage of this method is that during sterilization, the octopus meat prepared in this way loses a significant part of the tissue juice, which passes into the broth, and the yield of a dense part of the product is reduced. With the loss of muscle juice, octopus meat loses free amino acids, vitamins, minerals and other useful components, which leads to a decrease in its nutritional value.

The closest in technical essence is the cold method of skinning squid and the preparation of canned food from it (RF Patent 2346444, C1 A22C 29/04). According to this method, before skinning, squid is kept in a 2-4% aqueous solution of polyphosphates for 20-40 minutes, which ensures the restoration of the natural moisture-holding ability of proteins and allows you to preserve muscle juices containing valuable nutrients, preserve the original nutritional value, and also maximize weight and the dense part in canned food.

The disadvantage of this method is that to skin the octopus, it is necessary to increase either the exposure time in a 2-4% aqueous solution of polyphosphates to 90-120 min, or the concentration of polyphosphates to 5-6%. This is due to the fact that the skin of an octopus is denser and more massive compared to squid. The increase in the exposure time of the raw material from the octopus and, accordingly, the duration of the process will increase the cost of canned food. An increase in the concentration of polyphosphates in an aqueous solution contributes to their accumulation in octopus meat and the excess of MPC, as well as to a decrease in consumer properties (the appearance of a defaming taste) of canned products.

The objective of the invention is the development of a method for producing canned food from octopus, which provides a significant reduction in weight loss and an increase in the yield of finished sterilized products by increasing the water-holding ability of proteins, preserving skin that has been removed, and using it as a main component in the canned food formulation.

The problem is solved in that in a method of preparing canned food from an octopus, including butchering, skinning with suction cups, blanching, chopping, preparation of prescription components, packaging in cans, sterilization and cooling, the chopped food parts of the octopuses are kept in an aqueous solution of polyphosphates and acetic acid, after which the skin with suction cups is removed, blanched in boiling oil and used along with the mantle and tentacles to obtain canned food.

The method allows to obtain canned octopus with high organoleptic characteristics, significantly reduce the weight loss of the octopus during primary processing and sterilization by increasing the water-holding ability of proteins, to increase the yield due to the use of skin with suction cups. The method is as follows. The octopus is thawed in sea or fresh running water at a temperature of 15-20 ° C for no more than 2 hours with a mass ratio of raw materials to water of 1: 3. When cutting an octopus, the mantle is cut and the insides are removed, after which the head is cut into two equal parts, the esophagus, mouth apparatus and eyes are removed, the tentacles are separated from the head. The chopped octopus is thoroughly washed in sea or fresh water, soaked in an aqueous solution containing 1.5-3% polyphosphates and 0.5-1% acetic acid in a ratio of 1: 2, and kept for 15-20 minutes. After keeping the octopus in this solution with a light mechanical impact, its skin is quickly removed. This is due to the fact that in the solution of polyphosphates the water-holding ability of proteins increases and they swell, while the meat of the octopus becomes juicy and elastic, while the skin with suction cups is easily separated from it. After the octopus is kept in a solution of polyphosphates and acetic acid, the skin and meat become white (before processing in an aqueous solution of polyphosphates and acetic acid, the skin has a purple color).

After draining the water, the mantle and tentacles of the octopus are blanched in boiling water at a ratio of 1: 3 for 30-35 minutes, cooled, the excess water is drained off, cut mechanically or manually into pieces and rings.

The skin with suction cups is blanched in boiling oil for 5-7 minutes, cooled, mechanically or manually cut into pieces.

Shredded meat (mantle and tentacles) and octopus skin are used separately for the manufacture of canned food with the addition of oil, like salads.

Octopus canned food obtained in this way is ready to eat, they are sterile and able to maintain high consumer properties for 18 months. Canned food prepared by this method have good structural and organoleptic characteristics.

The proposed method for producing canned food from octopus increases the yield by 25%, which significantly increases the economic indicators of production and reduces the cost of canned food.

Table 1 The output of the mass of octopus in the stages of obtaining canned food Samples Weight kg The output of finished products from the mass of raw materials,% The number of canned food “Octopus with the addition of oil” (the weight of the octopus in a jar is 90 g) raw materials after cutting after skinning after cooking Control 50,0 36.65 17.6 12.6 25,2 140 Experienced: ∑50.8 ∑282 meat 14.2 13.9 leather 12,4 11.5

Examples of specific performance.

Example 1

Frozen octopus in the amount of 20.3 kg is cut, the entrails are removed and washed. The cut carcasses of the octopus and tentacles are soaked in an aqueous solution containing 3% polyphosphates and 0.5% acetic acid, a ratio of 1: 2, incubated for 15 minutes, remove the skin, leave on the gratings for draining water. The mantle and tentacles are blanched in boiling water at a ratio of 1: 3 for 30 minutes, then cooled, the excess water is drained off, the tentacles are cut into rings, the mantle is cut into pieces 0.5 × 4 cm. The octopus skin is blanched in boiling oil after draining. for 7 minutes, cool, cut into pieces.

The crushed mantle and tentacles in an amount of 90 g are placed in glass jars with a capacity of 120 cm ³ , filled with oil, aromatized as a result of infusion with the Smoke Liquid smoke preparation in a ratio of 50: 1, in an amount of 20 ml, corked with a Twist off ”, sterilized and cooled. A total of 67 cans of such canned goods are obtained.

After processing the octopus according to well-known technology (the Technological instruction for the production of canned squid, cuttlefish and octopus // Collection of technological instructions for the production of canned fish and preserves. - Leningrad: Giproribflot, 1989. - Part 4. - S.144-156) making canned food with the addition of oil flavored with Liquid Smoke smoke preparation, 56 glass canned goods with a capacity of 120 cm ³ with a lid made of Twist-off type tin are obtained from 20.3 kg of raw material; the net weight of an octopus is 90 g.

Blanched and shredded octopus skin with suction cups is used to make canned salads, the composition of the initial mixture for which is shown in table 2.

table 2 The recipe for the canned food "Salad of octopus, seaweed and vegetables" (recipe 1) Components Amount kg Octopus skin blanched 4.6 Passer Carrots 2.0 Sauteed onions 2,3 Sea kale 3,5 Blanched beans 1.8 Passed Tomato Paste 1,0 Salt 0.2 Vegetable oil 1,2 Sugar 0.26 Ground allspice 0.02 Ground black pepper 0.02

All components are thoroughly mixed, the mixture is laid in bulk tightly with a leveling surface in a metal can No. 6, a net mass of 240 g, vacuum-seal, sterilize and cool. A total of 70 cans are received.

Ready canned foods are characterized by high consumer properties. Canned octopus with the addition of flavored meat has a juicy texture, soft, easy to chew structure, sweet, mollusk-specific rich taste, pinkish-white color. Canned food “Salad of octopus, seaweed and vegetables” is characterized by a pleasant smell and taste, juicy texture.

Example 2

Frozen octopus in the amount of 15 kg is cut, mantle, tentacles are processed, skin is removed, blanched and chopped, as in example 1.

The crushed mantle and tentacles in an amount of 90 g are placed in glass jars with a capacity of 120 cm ³ , pour 20 ml of oil, flavored by infusing it with crushed allspice and cinnamon in the ratio of spice: oil 1: 1: 50, corked with a twist-type lid -off ”, sterilized and cooled. A total of 46 canned cans are received.

After processing the octopus according to well-known technology (the Technological instruction for the production of canned squid, cuttlefish and octopus // Collection of technological instructions for the production of canned fish and preserves. - Leningrad: Giproribflot, 1989. - Part 4. - S.144-156) the manufacture of such canned food from 15 kg of raw materials receive 42 cans of canned food, the net weight of the octopus is 90 g.

Shredded blanched octopus skin with suction cups is used for the preparation of canned goods according to the type of salad, the formulation of the initial mixture for which is shown in table 3.

Table 3 The recipe for the mixture of canned food "Salad of octopus, seaweed and vegetables" (recipe 2) Components Amount kg Octopus skin blanched 3.45 Passer Carrots 1,5 Sauteed onions 1.73 Sea kale 2.6 Soy Blanched 1.35 Spice Flavored Oil 1.8 Salt 0.15

All components are thoroughly mixed, the mixture is laid in bulk tightly with a leveling surface in a metal can No. 6, a net weight of 240 g, vacuum-seal, sterilize and cool. In total, they receive a full 52 cans of canned food by type of salad.

Ready canned foods are characterized by high consumer properties. Canned octopus with the addition of flavored meat has a juicy texture, soft, easy to chew structure, sweet, mollusk-specific rich taste, pinkish-white color. Canned food “Salad of octopus, seaweed and vegetables” is characterized by a pleasant smell and taste, juicy texture.

Example 3

Frozen octopus in the amount of 25.5 kg is processed as in example 1. The cut carcasses of the octopus and tentacles are soaked in an aqueous solution containing 1.5% polyphosphates and 1.0% acetic acid, incubated for 20 minutes, 1: 2 ratio, removed the skin is left on the gratings for draining water.

After blanching in water, mantles and tentacles for 35 minutes, blanching in skin oil with suction cups for 5 minutes, a semi-finished product of 12.95 kg is obtained. Blanched mantle, tentacles and skin are mixed and crushed on top, get pieces of size 0.5 × 1.0 cm, mix with the components and in the ratios shown in table 2. All components are thoroughly mixed, the mixture is placed in metal cans No. 6 (weight net 240 g) in bulk tightly with a leveling surface, vacuum seal, sterilize and cool. A total of 198 cans of canned food “Salad of Octopus, Seaweed and Vegetables” is received. Ready canned foods are characterized by high consumer properties as in example 1.

After processing the octopus according to well-known technology (the Technological instruction for the production of canned squid, cuttlefish and octopus // Collection of technological instructions for the production of canned fish and preserves. - Leningrad: Giproribflot, 1989. - Part 4. - S.144-156) the manufacture of canned food “Salad of octopus, seaweed and vegetables” from 25.5 kg of raw materials receive 98 cans of such canned food.

Claims (2)

1. A method of preparing canned octopus, including butchering, washing, skin removal with suction cups, blanching, removing excess moisture, grinding, packaging, sterilization and cooling, characterized in that the raw material is soaked in an aqueous solution containing 1.5-3% polyphosphates and 0.5-1% acetic acid in a ratio of 1: 2, and incubated for 15-20 minutes, remove the skin with suction cups. 2. The method according to claim 1, characterized in that the skimmed skin of an octopus with suction cups is blanched in boiling oil for 5-7 minutes, cooled, crushed, introduced into cans to prepare canned food in a mixture containing sea cabbage, vegetables, vegetable oil, tomato paste, salt, sugar, spices.