METHOD FOR PRODUCTION OF BOILED FISH SAUSAGES WITH POLYFUNCTIONAL ADDITIVE Russian patent published in 2024 - IPC A23L13/60 A23L17/00 

FIELD: food industry.

SUBSTANCE: invention relates to a method for the production of moulded minced fish culinary products, in particular boiled fish sausages. A method for the production of boiled fish sausages with a multifunctional additive is proposed, which involves the use of a fish component in the form of minced cod fish with the addition of a meat component in the form of beef and unsalted pork lard, preparation and grinding of the fish component in the form of minced cod fish and the meat component in the form of beef and unsalted pork lard, adding potato starch, egg powder, edible salt and a mixture of spices including ground black pepper, dried garlic and nutmeg according to the recipe, preparing homogeneous minced sausage, injecting the casings with minced sausage, portioning followed by settling the loaves for 2 -3 hours at a temperature not exceeding 10°C, heat treatment, carried out by drying the loaves with blowing at a temperature of 40-50°C until the temperature inside the sausage reaches 40-50°C, and cooking in water at a temperature of 75-90°C for 30-120 minutes until the temperature in the center of the sausage reaches at least 75°C, cooling by a cold shower and air blowing at a temperature of 2-6°C until the temperature in the center of the sausage reaches no higher than 15°C. A protein suspension consisting of drinking water and curd whey ultrafiltrate used as a multifunctional additive is introduced into the crushed fish component, and then the meat component, egg powder, edible salt and a mixture of spices are added sequentially, in the following ratio of the initial components, kg per 100 kg of main raw materials: minced cod fish 55.0; beef 27.0; unsalted pork fat 12.0; potato starch 3.0; egg powder 3.0, and additional raw materials: curd whey ultrafiltrate 12.0; drinking water 12.0 dm³; table salt 1.0; spice mixture 0.0-0.9.

EFFECT: invention makes it possible to increase the nutritional value of the finished product, as well as expand the range of products, ensures the production of high-quality moulded minced meat culinary products, in particular boiled fish sausages from minced fish with increased nutritional value, with a pleasant milky taste and aroma, a weak fishy taste and smell, or its absence, uniform colour, dense, uniform and elastic consistency and tender, juicy and monolithic continuous structure, good structural and mechanical properties of the sausage mixture.

1 cl, 2 tbl, 2 ex