RU2741809C1 - Production method of fish-enriched frozen cream-soup - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of first frozen lunch products and is intended for realization to population through public catering enterprises and trading network, can be used in dietary and functional alimentation. Disclosed is a method for production of fish enriched frozen cream-soup, in which recipe components are prepared, fillet of blue whiting, minced vegetables browned in butter, salt, ground white pepper are added into cooked fish broth and cooked during 10–12 minutes, straining on straining machine with sieve cells with size of 2 x 2 mm and connected to natural cream and white sauce prepared on fish broth, haddock bone meal and amaranth browned without oil, boiled out, portioned, packaged in a hot condition, sealed and frozen in a frost-freezing apparatus to a temperature in the centre of the product of minus 18 °C, marking, at the same time the ratio of initial components is as follows, wt. %: blue whiting fillet without skin and bones 14.0–15.4; fresh clean potatoes 9.2–10.2; fresh purified carcass 5.7–6.4; fresh bulb onions, peeled - 5.7–6.4; celery stalk cleared 0.77–0.85; amaranth flour 0.57–0.64; herbage of haddock bones 0.35–0.40; butter - 2.7–3.0; cream for drinking with fat content 22 % 6.1–6.8; culinary salt - 0.6–1.0; ground white pepper - 0.1–0.2; fish broth 49.8–55.0.EFFECT: invention allows manufacturing product of high degree of readiness, made of natural products without preserving agents, balanced in composition and enriched with essential micronutrients, having high commercial value, high content of mineral substances, harmonious rheological properties, high quality properties; at that, low-profit underutilized fish raw material of Northern basin is used with application of enriching additive from haddock bones as an additional source of mineral compounds.1 cl, 5 dwg, 2 ex

Description

The invention relates to the food industry, namely the production of first lunch dishes from underutilized fish raw materials of the Northern Basin with the introduction of an enrichment additive from haddock bones as an additional source of mineral compounds, and is intended for sale to the population through catering establishments and a retail network, and can also be used in dietary and functional nutrition.

A known method for the production of fish soup-puree (Pat. RF No. 2358558, publ. 20.06.2009), a method for the production of canned food for young children on a fish basis (Pat. RF No. 2362425, publ. 27.07.2009). Both soups are of high quality. These puree soups are canned foods that use high temperatures.

When developing the proposed cream soup, the basis was poultry soup (recipe 251, Collection of recipes for dishes and culinary products for public catering enterprises, 1982). In general, there are very few cream soups, and even more so, cream soups. The spread of shock freezing allowed the structure of such soups to be preserved. Therefore, only in recent years have manufacturers begun to introduce creamy soups into their assortment. But for now, these are soups from poultry, from vegetables and mushrooms (for example, Cream soup with porcini mushrooms and champignons TM "Sytoedov" https://www.utkonos.ru/item/3064739/krem-sup-sytoedov-iz-belykh- gribov-i-shampinonov-zamorozhennyi-310g; Cream cheese soup TM "Sytoedov" https://www.utkonos.ru/item/3064735/krem-sup-sytoedov-syrnyi- zamorozhennyi-310g; Soup with seafood ready-made dish frozen TM Felix (Sweden) https://www.utkonos.ru/item/3396302/sup-felix-s-moreproduktami-gotovoe-bljudo-zamorozhennoe-350-g; Glavsup puree from Broccoli with cheese TM "Glavsup" https : //sbermarket.ru/products/110157-sup-pyure-glavsup-iz-brokkoli-s-syrom-250-g.

The objective of the invention is to develop a new first lunch dish with increased nutritional and biological value based on underutilized fish raw materials from the Northern Basin with the introduction of a functional additive from fish bones (haddock) as an additional source of macro- and microelements, such as calcium, phosphorus and others, and also expanding the range of culinary products, rational use of marginal fish resources and secondary fish raw materials, which have a high nutritional and biological value; optimization of the structural, mechanical and rheological properties of the finished culinary product by adding drinking cream, amaranth flour, vegetable components and fish bone meal in compliance with the optimal ratio of components.

The technical result to be achieved by the claimed invention is to obtain a new first lunch dish from fish raw materials, a cream soup of a high degree of readiness, made from natural products without the use of preservatives, balanced in composition and enriched with essential micronutrients, having a high market value.

To achieve the specified technical result in the proposed method for the production of frozen fish cream soup, recipe components are prepared, then whiting fillet, sautéed chopped vegetables, salt, ground white pepper are added to the prepared fish broth and boiled for 10-12 minutes, rubbed on a pulper with cells sieves 2 × 2 mm in size and combined with natural cream and white sauce cooked in fish broth, haddock bone meal and sauteed amaranth flour, boiled, portioned, packaged hot, sealed, frozen in a shock freezer to a temperature of center of the product minus 18 ° C, mark, while the ratio of the initial components is as follows, mass %:

Blue whiting fillet without skin and bones 14.0-15.4 Fresh peeled potatoes 9.2-10.2 Fresh peeled carrots 5.7-6.4 Fresh peeled onions 5.7-6.4 Peeled celery stalk 0.77-0.85 Amaranth flour 0.57-0.64 Haddock Bone Meal 0.35-0.40 Butter 2.7-3.0 Drinking cream with a mass fraction of fat 22% 6.1-6.8 Table salt 0.6-1.0 Ground white pepper 0.1-0.2 Fish broth 49.8-55.0.

Such culinary products of a high degree of readiness, made from natural products without the use of preservatives, are balanced in composition and enriched with essential micronutrients, are especially relevant for urban residents.

The resulting culinary product cream soup has a high content of minerals and has harmonious rheological properties, high quality indicators. One serving of a culinary product weighing 350 mg contains about 370 mg of calcium and 385 mg of phosphorus, which corresponds to 37% and 48% of the daily requirement of an adult for the above macronutrients.

The recipe for the first dinner enriched fish dish includes the following components, masses. %:

The minimum and maximum amount of ingredients in a recipe composition is due to the following factors.

The inclusion of fillet blue whiting in an amount of less than 14 wt. % of the total mass of the raw material set, leads to a decrease in the biological value of the finished product and a deterioration in its quality properties. The increase in the fish component is more than 15.4 wt. % negatively affects the structural and mechanical properties of the dish, its texture, taste, color, increases the cost.

When adding plant components in an amount that goes beyond the boundaries of the indicated range, both up and down, an undesirable change in the viscosity of the finished culinary product occurs, which negatively affects the organoleptic properties of the finished product.

When adding amaranth flour in an amount of less than 0.57 wt. % of the total recipe composition, the viscosity of the mass decreases, which leads to liquefaction of the finished culinary product. With the introduction of amaranth flour more than 0.64 wt. %, the viscosity of the finished cream soup increases significantly, the taste of flour is felt, the taste of the product decreases.

The addition of fish bone meal in an amount of less than 0.35 wt. % of the total mass of the recipe composition, the content of minerals in the finished product decreases, therefore, the technical result is not achieved. Adding fish bone meal in an amount greater than the upper limit can increase the macronutrient calcium and phosphorus content of the finished product beyond the adequate intake.

The distinctive features of the proposed method include the following features:

- low-profitable fish raw materials of cod species (blue whiting) are used as raw materials;

- in the recipe, a complete replacement of wheat flour with vegetable raw materials (onions, carrots, potatoes, amaranth flour) was made. Vegetables are a source of polyphenols, carotenoids, organic acids, vitamins and give the finished product a pleasant color and aroma; stimulate intestinal motility and promote the elimination of radionuclides and toxins from the body. The share of the vegetable part is 30%. Amaranth flour gives the dish a viscous, velvety consistency. At the same time, sautéed amaranth flour has a pleasant nutty taste and aroma, which has a beneficial effect on the quality indicators of the finished product;

- drinking cream was introduced into the recipe, which also made it possible to obtain a product with a delicate, velvety consistency, mild taste and aesthetic creamy color;

- the used haddock flour allows to obtain a product enriched with calcium and phosphorus and to expand the range of first lunch courses. Also, haddock flour has a positive effect on the consistency of cream soup. The finished product has prophylactic and dietary qualities, has high quality indicators.

The proposed method is illustrated by the tables shown in FIG. 1-5.

FIG. 1 shows the chemical composition of blue whiting meat, fig. 2 shows the amino acid composition of the whiting protein, FIG. 3 - the mineral composition of the haddock bone meal (content of calcium, phosphorus), Fig. 4 - the content of normalized toxic elements in the haddock bone meal, FIG. 5 - nutritional and energy value of the cream - soup, taking into account the different ratio of components (for examples 1,2).

The method is carried out as follows.

The method can be carried out on standard equipment of public catering, meat and fish industries.

1. Preparation of fish and vegetable raw materials. The fish is defrosted in water at a water temperature not higher than + 20 ° C, the fish: water ratio is 1: 2, the defrosting time is 2-3 hours. The fish is cut on the back, rinsed with water with a temperature not higher than + 20 ° C (for rinsing, a shower is used), kept for 5 minutes for moisture to drain. Then the fish is plastered on fillets with skin and rib bones. To obtain fillets without skin and rib bones, the rib bones are additionally cut and the skin removed.

Table salt is sieved through sieves with magnetic traps before being used in production. Salt is used dry grade "Extra" or salt of the highest grade of grinds No. 0 and 1, which is dried and sieved through a sieve with cells not exceeding 1.2 × 1.2 mm.

Amaranth flour is sifted through a sieve with cells no more than 2 × 2 mm in size and passed through magnetic catchers. If the flour has a low temperature, then it should be kept in a warm room so that the temperature rises to + 12 ° C.

Fish bone meal is sifted through a sieve with cells of not more than 2 × 2 mm and passed through magnetic catchers. If the flour has a low temperature, then it should be kept in a warm room so that the temperature rises to 12 ° C.

Fresh onions are sorted, cleaned from integumentary leaves, root lobe, upper pointed part and damaged areas, and then washed. Finely chopped.

Fresh carrots are sorted, the remains of the tops are cut off with a part of the fruit along the green border and a thin part of the rhizome. Peel, remove all roots (main and lateral) less than 5 mm thick and damaged areas, rinse again. Finely chopped.

The parsley root is sorted, peeled, washed (for making fish broth).

The potatoes are sorted, washed, sorted thoroughly, peeled in a potato peeler, cleaned by hand and washed again. Cut into strips or medium cubes.

The celery stalk is washed, the root is cut off, dry, yellowed leaves are removed, cut lengthwise to better wash away the sand and earth, washed several times with plenty of water and rinsed in running water. Finely chopped.

In order to avoid darkening and drying, prepared vegetables can be stored in cold water for no more than 2 hours.

The cream is filtered through a sieve with mesh size 1.2 × 1.2 mm.

The butter is cleaned and softened.

2. Cooking a culinary product.

Fish food waste is poured with cold water and fish broth is boiled. After boiling, remove the foam, bring to a boil, remove the foam formed on the surface of the broth, add prepared onions, parsley root and cook for 30-40 minutes at a low boil. The finished broth is filtered twice (Collection of recipes for dishes and culinary products, Economics, 1982, rec. 174).

Vegetables are sautéed at temperatures from 110 ° C to 120 ° C until they acquire a golden color and softened consistency. Sauteed chopped vegetables, fish fillets, salt, spices are placed in the boiling broth. Cook for 10-12 minutes with a moderate boil. Then it is wiped with a pulper with sieve meshes of no more than 2 × 2 mm. The mashed mass is combined with white sauce and cream, boiled. To prepare the white sauce, sautéed amaranth flour was combined with a small amount of broth (1/4 - 1/3) and haddock flour, boiled and rubbed.

The finished culinary product is portioned and hot packed into thermoformed packaging made of thermoplastic polymeric materials (containers made of crystallized polyethylene terephthalate), sealed by heat sealing or other methods that ensure the integrity of the packaging and the safety of the frozen culinary product during production, transportation and storage during the established shelf life. Freeze in an ultra-fast way in a shock freezer to a temperature in the center of the product not higher than minus 18 ° C, mark.

Freezing in a blast chiller has significant advantages over traditional freezing of the product. With standard freezing (traditional freezing technology takes place in low-temperature refrigerating chambers at a temperature in the chamber (-18) - (- 24) ° C; the freezing time in refrigerating chambers is 2.5 hours and more.) The structure of cream soups is disturbed: delamination occurs , the formation of milk protein flakes, the color of the product becomes gray. In the blast chiller, there is a high cooling rate provided by the shock temperature in the chamber (-30) - (-35) ° C and with intensive blowing of the product, which makes it possible to forcefully pass the transition from the liquid phase to the solid phase. At the same time, ice crystals are formed of much smaller sizes and almost simultaneously in the cell and intercellular partitions (the cells remain intact). As a result, the tissue structure of the fresh product is practically unchanged and better than with other methods of canning. Shock freezing helps to keep organoleptic characteristics at a high level. Also, shock freezing significantly increases the shelf life of a culinary product at temperatures below -18 ° C. Frozen enriched fish cream soup is stored at -18 ° C for 120 days.

The frozen product is completely ready for use after heating. To do this, completely remove the protective film and heat it up in an oven at a temperature of + 180 ° C for 10 minutes or in a microwave oven at maximum power for 5-6 minutes. After defrosting, the cream soup is stored for no more than 1 day. Do not re-freeze.

Organoleptic characteristics of the finished culinary product.

Appearance: mashed homogeneous mass without lumps of brewed flour and pieces of vegetables. The color is light cream with a yellowish or orange tint.

Taste: slightly salty, delicate, creamy. With a pronounced aftertaste of fish, vegetables and browned flour.

Smell: typical for this type of product, without defamatory signs, with a light aroma of fish, sautéed vegetables and natural cream Consistency: homogeneous throughout the mass, delicate, moderately thick, velvety. Bone fish meal is not felt.

In the developed cream soup, the ratio of proteins: fats: carbohydrates is 3: 1: 1, the energy value per 100 g of the product is 80 kcal / 335 kJ (Fig. 5, example 1). Therefore, the dish is high-protein, medium-calorie and is a source of calcium and phosphorus [Technical Regulations of the Customs Union TP TS 022/2011. Food products in terms of their labeling "]. The ratio of phosphorus to calcium in the diet, optimal for absorption and assimilation, according to various sources, ranges from 1: 1 to 1: 1.5 (Baranovsky, A.Yu. (ed.) Dietetics: Manual. 5th ed. - St. Petersburg. : Peter, 2017. - 1104 s: ill. - (Series "Doctor's Companion"), pp. 179-190, MP 2.3.1.2432-08, Smolyar, 1991). The P: Ca ratio in the haddock bone meal is 1: 1.3, and in the finished puree 1: 1 (Fig. 5), therefore, can be considered optimal. The intake of calcium supplements with food has a beneficial effect on the absorption and assimilation of macronutrients, which, according to nutritionists, is associated with the stimulation of motor skills and increased production of digestive enzymes by food (Baranovsky, A.Yu. (ed.) Dietology: Manual. 5th ed. - SPb .: Peter, 2017. - 1104 p: ill. - (Series "Companion of the doctor"), pp. 179-190). The developed dish cream - soup is considered enriched and can be recommended as an additional source of bioavailable calcium and phosphorus (TP TS 021/2011, GOST R 52349-2005). The proposed method for the production of the first lunch course is illustrated by the following specific examples.

Example 1. Frozen blue whiting was defrosting, cut into skinless and boneless fillets. Fish waste was washed, poured with cold water. After boiling, the foam was removed, prepared onions, parsley root were added and cooked for 30-40 minutes at a low boil. The finished broth was filtered twice. Potatoes, onions, carrots, celery were peeled, washed, chopped and sautéed in butter. The fish bone meal was sieved. Amaranth flour was sifted and sautéed in a dry frying pan until light brown in color and the appearance of a nutty flavor. Then a white sauce was prepared, for which the amaranth flour was combined with a small amount of broth (1/4 - 1/3) and haddock flour, boiled and rubbed. Sauteed vegetables, fish fillets, salt, spices were put into the boiling broth. Cooked for 10-12 minutes at a moderate boil. Then it was wiped with a pulper with sieve meshes of no more than 2 × 2 mm. The mashed mass was combined with white sauce and cream, boiled. The finished culinary product was portioned, packaged, sealed and frozen in a shock-freezing chamber to a temperature in the center of the product of -18 ° C, marked.

The components were laid in the following ratio, per 100 kg of raw material, wt. %: fillet of blue whiting 14.7, fresh potatoes 9.6, fresh carrots 6.0, onions 6.0, celery stalk 0.8, amaranth flour 0.6, butter 2.7, drinking cream 6.0, haddock flour 0.4, fish broth 52.3, table salt 0.8, ground white pepper 0.1.

The energy value of 100 g of cream soup is 80 Kcal or 335 KJ (Fig. 5).

Example 2. Frozen fish was defrosting, cut into skinless and boneless fillets. Fish waste was washed, poured with cold water. After boiling, the foam was removed, prepared onions, parsley root were added and cooked for 30-40 minutes at a low boil. The finished broth was filtered twice. Potatoes, onions, carrots, celery were peeled, washed, chopped and sautéed in butter. The fish bone meal was sieved. Amaranth flour was sifted and sautéed in a dry frying pan until light brown in color and the appearance of a nutty flavor. Next, a white sauce was prepared, for which amaranth flour was combined with a small amount of broth (1 / 4-1 / 3) and fish bone meal, boiled and rubbed. Sauteed chopped vegetables, fish fillets, salt, spices were put into the boiling broth. Cooked for 10-12 minutes at a moderate boil. Then it was wiped with a pulper with sieve meshes of no more than 2 × 2 mm. The mashed mass was combined with white sauce and cream, boiled. The finished culinary product was portioned, packaged, sealed and frozen in a shock-freezing chamber to a temperature in the center of the product of -18 ° C, marked.

The components were laid in the following ratio, per 100 kg of raw material, wt. %: fillet of blue whiting 15.2, fresh potatoes 10.0, fresh carrots 6.2, onions 6.2, celery stalk 0.77, amaranth flour 0.58, butter 2.8, drinking cream 6.5, haddock flour 0.35, fish broth 50.4, table salt 0.9, ground white pepper 0.1. The energy value of 100 g of cream soup is 85 Kcal or 356 KJ (Fig. 5).

Claims (2)

A method for the production of enriched frozen fish cream soup, characterized by the fact that recipe components are prepared, then blue whiting fillet, chopped vegetables, salt, ground white pepper sautéed in butter are added to the prepared fish broth and boiled for 10-12 minutes, rubbed on sieve cells 2x2 mm in size and combined with natural cream and white sauce cooked in fish broth, haddock bone meal and sautéed amaranth flour, boiled, portioned, packaged hot, sealed, frozen in a shock freezer to the temperature in the center product minus 18 ° C, mark, while the ratio of the initial components is as follows, wt%: Blue whiting fillet without skin and bones 14.0-15.4 Fresh peeled potatoes 9.2-10.2 Fresh peeled carrots 5.7-6.4 Fresh peeled onions 5.7-6.4 Peeled celery stalk 0.77-0.85 Amaranth flour 0.57-0.64 Haddock Bone Meal 0.35-0.40 Butter 2.7-3.0 Drinking cream with a fat mass fraction of 22% 6.1-6.8 Table salt 0.6-1.0 Ground white pepper 0.1-0.2 Fish broth 49.8-55.0

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