METHOD OF OBTAINING FOOD CONCENTRATE FROM FISH MEAT
DOI:
https://doi.org/10.32851/tnv-tech.2021.3.11Keywords:
hake fish, food concentrate, flavor enhancers, infrared drying, grinding, mathematical modelAbstract
An urgent issue of food safety is the creation of protein-containing food products. Fish remains one of the key sources of protein. In this article, the object of research is hake fish, which has been converted into a soup concentrate by infrared drying and grinding. The results of the experiment showed that with an increase in the irradiation distance, the sensory properties of the hake are improved, but at the same time the drying time increases. When changing the radiation distance, the rate of change in the drying time is lower than the rate of change in the drying temperature. In the temperature range from 55 °C to 65 °C, the moisture content of the dry hake base decreases exponentially over time. As the temperature rises, the drying time for safe storage is shortened and vice versa. Therefore, in order to save business and time costs, the radiation distance must be reduced in accordance with the premise of ensuring the quality of drying. At the final stage of drying, a large amount of free water in the hake is removed by evaporation. As a consequence, it is difficult to remove the internal bound water and chemical water due to the drying effect, and the drying curve becomes flat. We have presented the preparation technologies and recipes for fish soup concentrate. According to this technology, visushina fish is ground to a fine degree of grinding and mixed with other recipe components. The recipe for the soup concentrate is mathematically optimized. The optimal ratio of the recipe components was selected: 20 g of hake powder, 3 g of salt, 0.7 g of sodium glutamate, 0.5 g of ginger powder, 4 g of white sugar, 0.5 g of konjac gum, 0.9 g of xanthan gum, 0.6 g guar gum. Due to the high nutritional value of hake fish, the resulting product will have a high content of proteins, vitamins A and D, calcium, magnesium, selenium and other vital nutrients. Dry powdery structure makes it convenient for storage and transportation
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