RU2494652C2 - Method for production of washed mince of freshwater fishes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves fish washing with water, beheading, evisceration, carcass washing with water, carcass filleting and mincing. The mince is twice washed with water, stirred at a rotation rate of 450 rpm at the first stage and at 300 rpm - at the second stage, each stage duration equal to 5 minutes; the ratio of mince to water is 1:2-1:4. The weight fraction of moisture in the mince is 76% - 82%, the water retaining capacity - no less than 70%.

EFFECT: invention ensures production of washed mince of freshwater fishes.

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Description

The invention relates to the fishing industry, and in particular to a method for producing washed minced meat from freshwater fish (perch, ram), which can be used for the manufacture of analogues of gourmet fish products, culinary minced products, etc.

A known method of preparing minced fish from mackerel, including butchering fish with the removal of heads and entrails and immersion for 1 h in a 1.5% solution of baking soda, cooled to 0 ° C. Fish meat is separated from bones when immersed in water. The pH of the resulting minced meat is adjusted to 7.5, the minced meat is kept for 30 minutes, and then washed three times with water. Washed minced meat is stabilized with additives (in%): sucrose - 4, sorbitol - 4 and sodium polyphosphate - 0.2% are mixed and frozen at -70 ° C. The yield of minced fish by this technology is 26% of the mass of raw materials (see US patent No. 4303685, 1981).

The disadvantage of this method is the high consumption of fresh water for butchering fish and a 3-stage washing of minced meat.

The closest in essence is a method for obtaining washed minced fish, including butchering the fish, chopping the fillet, washing the meat with a solution of anionic polysaccharide, removing the washing solution, mixing the latter with food acid and separating the precipitate; before washing, the minced meat is decanted, the separated tissue juice is mixed with food acid until a pH of 3.9-4.1 is reached, and after separation of the protein precipitate from it, it is added to the washing solution, and the decanted meat is washed with an aqueous polysaccharide solution with a concentration of 0.05-0 , 20% with a ratio of mince-solution 1: 5 ÷ 1: 7, and food acid is added to the washing solution until the pH reaches 3.6-3.8 (see RF patent No. 20097935, 1994).

The disadvantage of this method is the use of expensive auxiliary materials, such as anionic polysaccharide and food acid.

The technical task is to create a simple and effective way to get washed minced meat from freshwater fish.

The technical result is an improvement in the method of obtaining washed minced meat.

It is achieved by the fact that minced fish is washed with water twice, mixing at a speed of 450 rpm in the first stage and 300 rpm in the second, each stage lasting 5 minutes with a ratio of minced meat: water 1: 2 ÷ 1: 4.

The method is as follows. Freshly frozen or air-frozen freshly frozen fish was washed with water at a temperature of 5-15 ° C, decapitated and gutted, washed the carcasses with water, filletted carcasses, crushed into minced meat with a particle size of 0.3-0.5 cm. Grinding the minced meat to particle sizes 0, 15-0.29 and above 0.5 cm leads to a decrease in the water-holding ability of minced meat. The use of water at temperatures above 15 ° C leads to a decrease in the rheological characteristics of the washed minced meat and a reduction in shelf life.

Next, the stuffing was sent to double washing by stirring with water in the ratio of stuffing: water 1: 2 ÷ 1: 4, with a rotation speed of 450 and 300 rpm and a duration of 5 min each stage. At such mixing speeds, the required extraction of water-soluble protein is achieved. Increasing the number of rinses reduces the yield of minced meat. This is due to large mass losses due to the extraction of protein substances (mainly in the form of suspensions) during the separation of water from the washed meat. The total duration of the washing process is 10 minutes, which effectively affects the washing out of nitrogenous substances from the minced meat, without causing a significant reduction in the mass of minced meat.

Before sending the fillet for chopping, the fish was tested for parasitic purity.

The minced meat, which was washed twice, was fed to the Nogsh centrifuge for the final extraction of water from it. The mass fraction of water in squeezed minced fish was 76.0% for ram and 82.0% for perch.

Ready washed minced meat was sent to packaging weighing 0.5-1.0 kg using known technical means and molded into blocks.

Table 1 presents data on the characteristics of the minced meat.

Table 1 Name indicators Characteristic and norm Appearance Blocks: Whole. The surface is clean, flat. On the cut, the grinding is homogeneous thin. Minor inclusions of film particles Color White with a slight gray tint Smell Insignificant fish Consistency Dense, elastic Whiteness, hail, not less 55 Moisture content, % 76.0-82.0 Jelly strength, g-cm, not less 450 Bendability, points 9-10 VUS,%, not less 70

Example 1

The method of obtaining washed minced meat from perch

Fresh perch in the amount of 1 kg was washed with water at a temperature of 5-15 ° C. Fresh-frozen raw materials were thawed by air and sent to the sink. After washing, the fish was decapitated and gutted, washed the carcasses with water, carcasses were filleted and checked for parasitic frequency. Then the filet was subjected to grinding. The yield of minced meat was 33.5%, it was sent to double washing (0.335 g of minced meat: 0.670 l of water), stirring at a speed of 450 rpm in the first stage and 300 rpm in the second stage with a duration of 5 minutes.

The minced meat, which was washed twice, was fed to a water separation device. The yield of minced meat was 27.3% by weight of raw materials.

Example 2

The method of obtaining washed minced meat from ram

The method of obtaining washed minced meat from ram was carried out in a similar way, the difference consisted in the output of minced meat after grinding, which was 23.1% and after washing twice, 19.4%.

Claims (1)

A method of obtaining washed minced meat from freshwater fish, including washing the fish with water, decapitation and evisceration, washing the carcass with water, filleting the carcass, grinding it into minced meat, characterized in that the minced fish is washed twice with water, stirring at a speed of 450 rpm in the first stage and 300 rpm - at the second stage, each stage lasting 5 minutes, with a ratio of minced meat: water 1: 2 ÷ 1: 4, providing indicators of washed minced meat: mass fraction of moisture from 76% to 82% and water retention capacity - not less than 70% .