Technology of puddings made of Pacific herring milt

Abstract

The technology of culinary products (puddings) of finely ground Pacific herring milt has been experimentally proved. The standard physics and chemical, organoleptic, microbiological methods for food analysis have been used. The main raw material is frozen milt of Pacific herring. Fresh eggs, drinking cream, berries (cranberries, raspberries, strawberries, etc.) frozen and fresh, sugar, and soda have been used as additional materials. The ratio of main components in production of puddings from Pacific herring milt is: milt 35–40 %, cream 20–25 %, eggs 15–22 %. The recipes of sweet puddings of milt with the addition of berries have been developed. The effect of duration of whipping protein mass on puddings' organoleptic parameters has been found experimentally. The recommended duration of whipping is from 3 to 5 minutes, this increases the amount of pudding mass lifting after the whipping of not less than 40 % of the original and provides the necessary structure in the finished product after heat treatment. The rational heat treatment of puddings' baking has been substantiated – at the temperature of 150 °C, with the duration of heat treatment for 20 minutes, which provides high organoleptic characteristics and safety of the finished product. The recommended shelf life of the finished product of not more than 72 hours at the temperature of 2–6 °C has been determined. On the basis of the research the technology of new kinds of culinary fish products – puddings of Pacific herring milt allowing obtain culinary products with high organoleptic characteristics – has been developed. The unique chemical composition combined (milk, eggs, cream and berries) provides a basis for classification of new products as functional food. Additional involvement in food production little used milt of herring species of fish enables to expand the range of fish culinary products and increase the rate of food use of water origin raw material.