Удосконалення способу отримання рибного бульйону зі ставкової риби

Abstract

Запропоновано вдосконалений спосіб отримання бульйону з частин ставкової риби. Наведено результати експериментальних досліджень схем розбирання тушок риби на анатомічні частини. Досліджено спосіб отримання рибного бульйону з кісткових анатомічних частин ставкової риби з використанням ультразвукових коливань, який дозволить скоротити терміни теплової обробки та отримати висококонцентрований рибний бульйон. Бульйон є напівфабрикатом високого ступеня готовності й може використовуватися для приготування кулінарних виробів із риби.

Improvement of the method of obtaining broth from parts of pond fish is proposed. The results of experimental research of processing schemes for fish carcasses to the anatomical parts are presented. The method of obtaining fish broth from the bony anatomical parts of pond fish using ultrasonic vibrations, which will reduce the time of heat treatment and get a highly concentrated fish broth, is studied. The rational mode of cooking broth is the duration of cooking τ = 30...36 min. with hydronic module φ = 1.5...1.75. The authors propose to use ultrasonic treatment at the stage of preliminary processing. The imposition of ultrasonic waves with frequency of 22 kHz for 10–15 minutes with a radiation intensity of 3–5 W/cm2 will accelerate the extraction of proteins, fats, mineral and aromatic substances into an aqueous solution. The process of extracting nutrients is a complex process of heat and mass transfer, which is influenced by many factors. In a series of preliminary experiments, the influence of the following factors on the process of extraction of nutrients into the broth was studied: the ratio between solid and liquid phases (hydronic module), size of solid particles, duration of the preparation process. In case these modes are observed, the broth we receive contains a significant amount of dry substances, but the content of emulsified fat in it is small, and does not significantly influence its quality. The received broth has the taste and smell characteristic to fish broths. The broth color is gray with a yellowish tinge, transparent. Due to the significant content of gluten, the broth jellifies and gets jelly-like state when cooled. 179 A scheme for the distribution of pond fish to individual anatomical parts and their rational use has been developed. The proposed method of obtaining fish broth from the bony anatomical parts of pond fish with the use of ultrasonic vibrations reduces the duration of heat treatment by 25% and lets obtain a highly concentrated fish broth of high quality. The received broth is a semi-finished product of a high degree of readiness, and can be used in technologies for the production of fish gourmet products and sausages. Broth can be used for the preparation of culinary products from fish.