Method for producing fish-vegetable cutlets

Abstract

FIELD: food industry.SUBSTANCE: intended for the production of food products, in particular fish and vegetable products. A method for producing fish-vegetable cutlets is proposed, which involves grinding solid recipe components in a mincer, including minced fish, onions sautéed in vegetable oil, table salt, chopping with the simultaneous introduction of liquid recipe components, forming cutlets, while additionally at the stage of introducing solid components, carrots, white cabbage, corn flour are introduced, and at the stage of introducing liquid components, a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper are introduced, after forming, heat treatment of the cutlets is carried out in a combi steamer at a temperature of 150°C with the “steam” function for 10-12 minutes and in the “convection” mode for 8–10 minutes, bring to culinary readiness, then cool the product to a temperature of +5–0°C and subjected to shock freezing at a temperature of -20°C, with the following ratio of the initial components, wt.%: minced fish 52.0; carrots 12.5; white cabbage 11.5; onions 10.0; corn flour 9.5; vegetable oil 3.3; table salt 1.18; spicy-smoking hydrophobic CO2-extract 0.01; CO2-extract of black pepper 0.01.EFFECT: reduction of the labor intensity of the process and improvement of the organoleptic properties of fish-vegetable cutlets.1 cl, 1 tbl, 2 ex

Description

[0001] The invention relates to the food industry and is intended for the production of food products, in particular fish and vegetable products.

[0002] A method for producing functional combined fish-vegetable cutlets with increased nutritional value is known (Patent of the Russian Federation No. 2808565, 2023).), which involves grinding pollock fillet in a meat grinder with a diameter of 3 mm to obtain minced fish, sifting the cake of amaranth seeds, which are taken in dry form, followed by pouring it with drinking water at a temperature of 4-6 ° C in a ratio of 1: 1.7, respectively, for 20 minutes, bringing the resulting mass to a suspension state, after which lard, ground black pepper, pre-sifted, are added to the minced fish, and it is ground again to obtain fish-vegetable mince, to which edible salt, dry milk, chopped parsley, as well as a suspension based on cake of amaranth seeds are then added, mixing in a mince mixer for 1-2 minutes until a homogeneous mass is obtained, forming semi-finished products of a round-flattened shape, followed by breading in breadcrumbs and bringing the semi-finished products to a high degree of readiness by baking in a combi steamer at a temperature 180°C for 8-10 minutes, with the following quantitative ratio, wt. %:.

[0003] pollock fillet 50,00 bacon 16,00 ground black pepper 0,52 dry milk 4,00 onions 8,00 drinking water 4,68 table salt 0,80 amaranth seed cake 4,00 breadcrumbs 6,00 parsley greens 6,00

[0004] The disadvantage of this method is the long duration of the technological cycle.

[0005] The closest method to the claimed method is for producing a functional food product (RU Patent No. 2503302, 2014), which involves grinding solid recipe ingredients in a grinder, including minced fish, wheat bread, sautéed onions, ground hot pepper, and table salt. Chopping is carried out with the simultaneous introduction of liquid fat and a suspension consisting of fish broth or water, powder obtained from Jerusalem artichoke tubers, and powder obtained from fish processing waste. The resulting minced meat is formed into cutlets, breaded, and the target product is obtained in the following quantitative ratio, wt. %:

[0006] minced fish 56-60 wheat bread 5-10 sautéed onions 4,5-5,5 liquid fat (vegetable oil) 1,5-2,0 table salt 1,5-2,0 ground hot pepper 0,04-0,05 fish broth or water 18-20 Jerusalem artichoke tuber powder 8-10 fish waste powder 20-25

[0007] The disadvantage of this method is the complexity of the process and the need to use expensive equipment.

[0008] The technical result is a reduction in the labor intensity of the process and an improvement in the organoleptic properties of fish-vegetable cutlets.

[0009] It is achieved by the fact that in a known method, which provides for grinding solid recipe components, including minced fish, sautéed onions, table salt, chopping with the simultaneous introduction of liquid recipe components, forming cutlets, additionally at the stage of introducing solid components, carrots, corn flour are introduced, and at the stage of introducing liquid recipe components, a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper are introduced, after forming, heat treatment of cutlets is carried out in a combi steamer at a temperature of 150 ° C with the "Steam" function for 10-12 minutes and in the "Convection" mode for 8-10 minutes until culinary readiness, then the product is cooled to a temperature of + 5 ° C - 0 ° C and subjected to shock freezing at a temperature of - 20 ° C, with the following ratio of the original components, mass %:

[0010] minced fish 52,0 carrot 12,5 white cabbage 11,5 onions 10,0 corn flour 9,5 vegetable oil 3,3 table salt 1,18 spicy-smoking hydrophobic CO2 extract 0,01 CO2 extract of black pepper 0,01

[0011] The introduction of new components into the recipe ensures good organoleptic properties of the product and increases its nutritional value.

[0012] Corn flour, when added to the recipe, increases the plasticity of the food system by reducing the amount of gluten and improves the consistency of the finished product.

[0013] Macro- and microelements such as iron, potassium, magnesium, phosphorus and selenium contained in carrots and white cabbage enrich the fish-vegetable product and increase its nutritional value [Chemical composition of food products. Reference tables of the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates / Ed. I.M. Skurikhin, M.N. Volgarev. -M .: Agropromizdat, 1987. - 360 p].

[0014] The proposed product uses a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper, which have high aromatic properties, as well as antimicrobial and antioxidant effects. [Kas'yanov G.P., Zolotokoppova S.V., Magomedov A.M. Features of the technology of stuffed fish-vegetable product enriched with CO2 extracts / / Bulletin of the Astrakhan State Technical University. Series: Fisheries. 2019. No. 2. pp. 86-93].

[0015] The method is carried out as follows.

[0016] The components were added in the following ratios: minced fish - 52.0, carrots - 12.5, white cabbage - 11.5, onions -10.0, corn flour - 12.0, vegetable oil - 3.3, table salt - 1.18, spicy smoking hydrophobic CO2 extract - 0.01 and CO2 extract of black pepper - 0.01%. When preparing the raw materials, the minced fish (52.0%) is inspected and defrosted, carrots (12.5%) are inspected, washed and chopped, white cabbage (11.5%) is inspected, washed and shredded, onions (10.0%) are inspected, washed, the bottoms are cut off, finely chopped and sautéed in vegetable oil, corn flour (9.5%) is sifted to remove foreign impurities. Then the prepared raw materials are passed through a cutter, table salt (1.18%), spicy-smoking hydrophobic CO2 extract (0.01%) and CO2 extract of black pepper (0.01%) are added.The resulting mixture is used to form semi-finished products and heat-treated in a combi steamer at a temperature of 150°C with the “Steam” function for 10-14 minutes and in the “Convection” mode for 8-10 minutes until culinary readiness is achieved. The product is placed in a blast freezing apparatus, then cooled to a temperature of +5°C - 0°C and subjected to shock freezing at a temperature of -20°C.

[0017] Examples of the method implementation

[0018] Example 1

[0019] The components were added in the following ratios: silver carp minced fish - 52.0, carrots - 12.5, white cabbage - 11.5, onions - 10.0, corn flour - 9.5, vegetable oil - 3.3, table salt - 1.18, spicy smoking hydrophobic CO2 extract - 0.01 and CO2 extract of black pepper - 0.01%). During raw material preparation, minced fish (52.0) was inspected and defrosted, carrots (12.5) were inspected, washed, and chopped, white cabbage (11.5) was inspected, washed, and shredded, onions (10.0) were inspected, washed, had the bottoms cut off, were finely chopped, and sautéed in vegetable oil, and corn flour (9.5) was sifted to remove foreign impurities. The prepared raw materials were then passed through a cutter, and table salt (1.18), spicy-smoking hydrophobic CO2 extract (0.01%), and black pepper CO2 extract (0.01%) were added.The resulting mixture was used to form semi-finished products and heat-treated in a combi steamer at a temperature of 150°C with the “Steam” function for 10 minutes and in the “Convection” mode for 10 minutes, until culinary readiness was reached. The product was then placed in a blast freezing apparatus, cooled to a temperature of 0°C and subjected to shock freezing at a temperature of -20°C.

[0020] The result is fish and vegetable cutlets with a distinct fish aroma and pleasant taste, a uniform, delicate consistency and a brown color.

[0021] Example 2

[0022] The components were added in the following ratios: silver carp minced fish - 52.0, carrots - 12.5, white cabbage - 11.5, onions - 10.0, corn flour - 9.5, vegetable oil - 3.3, table salt - 1.18, spicy smoking hydrophobic CO2 extract - 0.01 and CO2 extract of black pepper - 0.01%). During raw material preparation, minced fish (52.0) was inspected and defrosted, carrots (12.5) were inspected, washed, and chopped, white cabbage (11.5) was inspected, washed, and shredded, onions (10.0) were inspected, washed, had the bottoms cut off, were finely chopped, and sautéed in vegetable oil, and corn flour (9.5) was sifted to remove foreign impurities. The prepared raw materials were then passed through a cutter, and table salt (1.18), spicy-smoking hydrophobic CO2 extract (0.01%), and black pepper CO2 extract (0.01%) were added.The resulting mixture was used to form semi-finished products and heat-treated in a combi steamer at a temperature of 150°C with the “Steam” function for 12 minutes and in the “Convection” mode for 8 minutes, until culinary readiness was reached. The product was then placed in a blast freezing apparatus, cooled to a temperature of 0°C and subjected to shock freezing at a temperature of -20°C.

[0023] The result is fish and vegetable cutlets with a distinct fish aroma and pleasant taste, a uniform, delicate consistency and a brown color.

[0024] Table 1 presents a comparative analysis of the tasting score of fish-vegetable cutlets on a five-point scale, obtained using the proposed method.

[0025]

[0026]

[0027] Table 1 shows that the proposed product has improved organoleptic properties in terms of color, consistency, and taste. The difference in average tasting scores compared to the prototype product ranged from 0.12 to 0.15 points.

[0028] Compared to the prototype, the proposed method offers several advantages: it is less energy-intensive and less expensive, allowing for a wider range of food products with improved organoleptic properties. Since the resulting product has a high degree of readiness and a long shelf life at -20°C, it can be used in fast-food establishments.

[0029] Positive effect - the proposed method is aimed at obtaining a product with improved organoleptic properties and allows expanding the range of fish and plant products.

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