What is Tesha fish? These are the bellies that can be used for a wide variety of dishes. Salted and smoked bellies
The most delicious trout found in mountain streams and lakes. Ecologically, it is the cleanest of all fish species known to mankind. It belongs to salmon, therefore, by its appearance it is difficult to distinguish it from salmon and the same common salmon.
Price: 650 rub. per kg
Compound trout
This fish contains omega-3 polyunsaturated fatty acids, a full range of essential and nonessential amino acids, vitamins of all groups, iodine, iron, phosphorus, selenium. Moreover, they are so balanced that it is impossible to find the same harmony of nutrients inherent in any other product. Each substance is responsible for the most important vital functions of our body, therefore, trout is an irreplaceable product from the point of view of nutrition.
But be careful. Producers feed fish today food additives, which enhance the red color of the meat, which completely negates all the usefulness of the product, which will be discussed below. In addition, the food contains substances that destroy the iris of the eye.
Calorie content of trout
The calorie content of the product is, depending on the type of fish and the cooking method, from 88 to 260 kcal per 100 g of the product. Moreover the energy value depends only on proteins and fats. There are no carbohydrates in the product.
The least high-calorie is steamed trout - about 90 kcal. The most nutritious is oven baked.
Beneficial features
Trout and its caviar are the most delicious fish delicacies. The meat, tender and surprisingly tasty, comes in white, pale cream, red of various saturations. Refined taste it is given by the intermuscular layer. But, in addition to gastronomic qualities, this fish has invaluable nutritional properties, and is also the basis of expensive cosmetics.
The people still call the fish of the salmon family red. Once this word meant not only color, but also the highest degree of importance of the subject in question. It is difficult to disagree with such an epithet, having familiarized yourself with the facts confirmed by science.
The use of trout in medicine
Trout is a source of many substances that are not produced by the human body, but are essential for its proper functioning. First of all, we are talking about omega-3 polyunsaturated fatty acids. So this is a storehouse of health, longevity, Have a good mood... Those who indulge themselves with such food have healthy blood vessels, they are cleared of cholesterol plaques. This means that these people rarely complain of heart pain.
Trout caviar is often the main product in the treatment of psoriasis, diathesis, and various types of allergies. Blood saturating useful substances contained in it, it is much more efficiently cleaned. In addition, immunity is significantly increased.
Terms and Definitions:
- Chilled trout with head — fish, in which the entrails, caviar or milk were removed through an incision along the abdomen.
- Frozen trout cons. b / g - gutted fish with the head removed.
- Fillet - longitudinal halves, cut from the carcass of the fish parallel to the spine.
- Fillet - Piece - a piece of fish fillet, sliced across.
- Fillet - slices - part of a fish fillet, cut across to a thickness of no more than 1 cm.
- Tesha is the abdominal part of the fish, separated from it by a cut from the head to the anal fin.
- Balychok (back) - a fish from which the head, abdomen and entrails have been removed, the head can be left.
- Fish defrosting is a technological process of fish defrosting to a temperature of t = 0… -2 ° С in the center of the carcass.
- Injection - the technological process of injecting fish (injection into brine or injection solution into the fish through the injector needles).
- BCN - preservative sodium benzoate E 211.
- Potassium sorbate - preservative E202.
- Tuzluk is a saturated saline solution for salting fish and other technological purposes.
- Density of brine - volume of brine in grams per cm 3.
- A hydrometer is a device for determining the density of brine.
1. Regulatory documents
This type of product is manufactured in accordance with GOST 11298 or TU.
2. Raw materials
2.1. Types of raw materials
The main type of raw material for the production of cold-smoked trout is chilled gutted trout with head. Also used ice cream raw materials from Chile - fresh frozen consumer. b / g.
Size ranges: 3-4, 4-5, 5-6, etc. The most popular size is 4-5 kg. It can be used to make fillets, balych products, as well as fillets, fillets, slices.
The raw material for cold-smoked tesha is also frozen or chilled tesha (Fig. 1). The cost of frozen tesha is much lower than that of the fish from which it was made.
Fig. 1 Tesha chilled in polymer packaging.
Fig. 2 Trout chilled in a foam box
The main supplier in the North-West region: Russian Fish Company CJSC.
Manufacturers:
- Norway “MarineHarvest”;
- Trout farm Segozerskoe, Popov threshold, Karelia;
- Russian salmon "Baltic Coast", Pechenga
- Trout breeding farm "Sochi", Kazachiy Brod.
2.2. Selection of raw materials
Trout is a commercial fish. But today all raw materials are grown in artificial (cages) and natural salt and fresh water bodies all year round. It grows to a commercial size (5-6 kg) in 3 years. The fish is slaughtered during the intensive feeding period. If you slaughter fish in a pre-spawning state (with ripe caviar), then the fillet will have a gray tint, pale color, and a weak meat consistency. This will, as a result, be reflected in quality and output. finished products, weak color scheme.
After catching and cutting, the chilled fish is packed into foam boxes and covered with ice. During the acceptance of the batch, you need to pay attention to the presence of ice in the box with the fish, if it turned into water, then the fish was transported at elevated temperatures. Control work on new lots of raw materials should also be carried out for compliance with the weight declared on the label, the size of the fish, the type of cutting, etc. Celebrate the manufacturer you like and try to buy this particular fish.
The cost of fish is of no small importance to producers of state-owned enterprises. It should be noted that Norwegian fish the most expensive on the market, and the most profitable option is to purchase raw materials from domestic producers.
2.3. Storage conditions
Storage conditions for chilled fish. Chilled fish is transported in refrigerators with a temperature of 0 -5 ° C. The shelf life of chilled fish is 14 days at a temperature of 0 +5 ◦С. Some suppliers have a period of up to 18 days. Usually fish comes from Russian suppliers - on the 2-3rd day, from foreign ones - on the 5-6th day. Therefore, the shelf life of chilled fish is strictly limited and after acceptance it is necessary to immediately send it for cutting and further processing.
Storage conditions for frozen fish. Long-term storage of industrial stocks of frozen fish must be carried out in minus chambers at temperatures no higher than -18 ° C. If the production has only operational stocks for a period of 2 to 7 days, then in this case it is possible to use chambers with a temperature of -5-10 ° C, and then strictly observing the rotation of new and old receipts.
3. Defrosting trout
3.1. Defrosting methods
Fish defrosting in small and medium-sized production (up to 1 ton per day) is most often carried out by air on racks. The fish is thawed to a temperature of t = 0 ... -2 ° C in the center of the carcass.
With air defrosting on racks (Fig. 2), the defrosting time will be at least τ = 12-14 hours, if the ambient temperature in the room is t ~ 20 ° C. Therefore, you should calculate the time of laying on the racks so that the fish is ready for the planned start of cutting (start of the shift). In practice, the defrosting time is limited by the production cycle: in other words, you cannot put a new batch of raw materials on the rack until you remove the previous one and recycle it. Therefore, sometimes raw materials are removed from the racks in a semi-ready state and defrosting is completed in baths with running water.
Rice. 2 - Rack for defrosting.
3.2. Losses during defrosting of trout
Losses during defrosting can range from 1 to 3% and more, depending on the good faith of the raw material manufacturer and compliance with the defrosting technology.
4. Butchering trout
Depending on the type of products manufactured, it is necessary to decide on the method of cutting fish.
For the production of fillets, fillets, slices, fillets, fish must be cut into fillet... For the production of balyk and tesha, the fish is cut into backrest and amuse.
4.1. Filletting carried out by machine or manually.
Manually, the head, humerus and fins are removed from the fish, and then, making cuts along the back along the spine, first one and then the second fillet plates are separated from the vertebral bone and caudal fin. When cutting fillets, make sure that there is no large cut of meat on the spine, and the fillet plates are smooth, without cuts and burrs. From the selected fillet plates, the remaining rib bones, bone formations of the fins are carefully cut off and bruises and blood clots are removed. The edges of the fillet plates are leveled, while the thin abdominal part can be cut off.
When cutting into fillets by a machine, the fish is removed from the head using a head-cutting machine, thoroughly washed in a washing machine and then fillets are separated from the vertebral bone, dorsal, pectoral and caudal fins using a filleting machine.
After filleting, additional cleaning of the fillet from the remnants of the rib and humerus bones, the remnants of the fins, connective tissue on the teshe, alignment of the edges of the fillet plates is necessary. The defrosted fillet s / m b / g is immediately sent to the filleting machine. Further, the cycle is the same.
Trimming the edge of fillet plates increases cutting losses, which is why many manufacturers do not trim fillets or remove connective tissue from the belly.
After cutting the fillets, rinse in a bath with running water. Water temperature for flushing is not more than + 20 ° C.
4.2. Cutting on the back and amusing carried out in the following way:
In fish, the head is cut off along with the shoulder girdle and the dorsal fin is cut off without exposing the subcutaneous fat deposits, after which the abdominal part (tesha) is separated from the back by a straight cut from the head to the beginning or end of the anal fin slightly below the spine. The separated back and, if necessary, amuse, cleaned from the remnants of the viscera, abdominal film and blood clots (kidneys).
Tesha needs to be cut into strips about 3 cm wide.
Based on the experience of manufacturers, for the production of balyk and tesha, the fish is first cut into a carcass (without separating the tesha), the fish is salted, washed, and then, before smoking, the tesha is cut off and smoked separately from the tesha. This method is more technological, but then the tesha will turn out to be more salty than salted separately.
4.3. Necessary equipment for 200 kg per shift.
Table # 1 - Equipment required for cutting 200kg of raw materials
4.4. Cutting loss factor
Cutting loss coefficient for trout fillets ranges from 1.43-1.5. In other words, if you process 200 kg of raw material per shift, then this amount will result in 200 / 1.43 = 140 kg of pure fillet.
The loss factor when cutting into a back + tesha will be 1.18-1.2.
5. Fish Ambassador
5.1. Salting types
There are the main and most common types of salting for fillets, balyk, trout dry finished ambassador and injection salting followed by adding dry salt is preferable only for fillets. For amusement is also acceptable tuzuchny ambassador.
Fish, salted dry in a way, it is distinguished by good organoleptic properties, stability in storage at elevated temperatures, a little salt and other ingredients are consumed. The main disadvantages include large losses during salting, which can be 5-10%.
Main advantages injection salting is an increase in yield by 10-15%, which reduces the cost of production. But this method is not recommended to process fish with large stratification and weak consistency.
Therefore, when choosing a salting method, one should be guided not only by profitability indicators, but also take into account the quality and freshness of the fish. Also, given the high price of injection equipment, a profitability calculation should be made and a conclusion should be drawn about the expediency of its use.
5.2. Dry ambassador
Salting mix recipe for salting fillet is presented in table 2.
Table # 2 - Recipe of the salting mixture for dry salting
Stir the resulting mixture until smooth. Pour a little salting mixture on the bottom of the bath (5-10%). Grate fillets on both sides. Put the fillets in the salting bath - 1st row with the meat up, the next row with the skin up, and so on. Fillets should lie in pairs meat to meat. Put fillets in piles. The top row should be skin side up. Pour the mixture remaining from the salting evenly onto the salted fillet.
Filling in an isothermal bath - 150 kg, in boxes from 15 ÷ 30 kg, respectively. If the feet are too high, the fillets may wrinkle and the salting will be less intense.
0 ÷ + 5 ° C.
τ = 2-3 days
Salting recipe balyk.
The salting recipe for balyk is the same (see Table 2).
Carcass rub. b / g, back, tesha can be salted with ordinary salt, without adding other auxiliary materials. For salting teshi, for example, you can not add sugar, because it is very fatty and has a pleasant sweet taste.
Pour salting mixture (5-10%) on the bottom of the box.
Balyk or carcass b / g consumable rub with salt on all sides. Place in the salting container with the back facing up. Lay the last row with the back facing down.
Salting containers - isothermal plastic baths V = 460 l or solid boxes V = 20 ÷ 50 l. Laying in a bath no more than 150 kg, and 15 and 30 kg, respectively, for solid boxes, so as not to crush the fish.
At the end of the salting, take the bath to the salting department with an air temperature t = 0 ÷ + 5 ° C.
Duration of fish salting τ = 2-3 days(depending on the size range).
During salting, the fish must be turned over once per shift. In the case of red fish, take a stack of fish and turn it upside down. Tilting ensures the most even salting of fillets.
After salting, rinse the fillets in a bath with a weak brine with a density of p = 1.03 g / cm 3.
5.3. Injection Ambassador
1st stage - injection.
Preparing brine for injection. Stir the salt with water thoroughly until it is completely dissolved, the density of the brine is determined using a hydrometer.
To begin with, we adjust the injector in such a way as to ensure the injection of about 10% of the injection mixture. The adjustment is carried out experimentally by regulating the pressure in the needles.
We pass the fillet through the injector. You can skip fillets twice, but this only applies to high-quality fillets with an elastic consistency without stratification.
The temperature of brine should be no more than + 5 ° C. Often acidity regulators, preservatives and other food ingredients are added to brine, which further increase the yield of finished products.
The recipe for the injection solution is shown in Table 3:
Table No. 3 - Formulation of injection solution
After injection, proceed to add dry salt to the fillet.
Re-salting is carried out according to a scheme similar to dry salting (see above).
The recipe for the salted mixture is presented in table No. 4.
Table No. 4 - Recipe for salting mixture for salting
At the end of the salting, the bath must be taken to the salting department with an air temperature of t = 0 ÷ + 5 ° C.
Duration of fillet salting τ = 1-2 days(depending on the size range of fillets).
Tilting mode - 1 time per shift.
After salting, rinse the fillets in a bath with a weak brine p = 1.03 g / cm 3.
5.4. Tuzluchny Ambassador
This type of salting is used for the production of cold-smoked tesha.
For this type of salting, it is necessary to prepare brine ρ = 1.05-1.10 g / cm 3 and immerse the tesha on τ = 3-5 hours respectively. Then unload the tesha into the mesh boxes and let the brine drain out.
5.5. Methods for checking readiness
To check the readiness of the fish, you need to take a sample from the fish. For greater objectivity of the results, take 2 samples - from the top and bottom of the foot. To do this, take a fillet and cut a piece 2-3 cm thick perpendicular to the middle line from the middle.
In the case of a carcass, cons. b / d or back, take a salted sample and cut the sample from the middle with a thickness of 2-3 cm, perpendicular to the middle line.
5.6. Salting losses
Losses during fillet salting are 5% (for dry salting), and 5-15% gain (for injection salting).
Losses during brine salting are not observed, only if the fish was not salted in a strong brine.
6. Maturation
Salted and washed fish should be kept for another 2-12 hours in a ripening chamber with an air temperature of t = 0 ÷ + 5 ° C. This is necessary to redistribute the salt, but this point can be neglected to shorten the cycle. Tesha can not be left to ripen.
Lay out the fillet and balychok in rows on the crate with the meat up. Fillets and fish should be laid out in such a way that neighboring fish do not cover each other. The load per stand is 7.5 kg, therefore, the load into the chamber should not exceed 52.5 kg.
The balychok can also be pricked by the tail fin on the ramrod. Loading into the camera is… .kg.
7. Drying
Drying is a preparatory stage before smoking. The cages are placed in a drying chamber with forced ventilation (IZHITSA-SV) or in a drying room at an air temperature not exceeding 23 ° C.
After drying, the surface of the fish should be dry to the touch and the meat should be firm. But you should not overdry the fish, because she will begin to lose weight and the percentage of loss will increase. On average, drying takes 1 hour and 20 minutes.
8. Smoking
Produced in smoking installations IZHITSA-1200M3. Cages with dried fish are placed in the smokehouse, accelerators are hung up. Accelerators should not touch the surface of the fish. Smoking takes 50-90 minutes on average. It should also be remembered that it is advisable to load fish of the same type and size into one smokehouse.
Important! After loading the cage into the smokehouse, you need to visually check the placement of the accelerators. The distance from the fish to the accelerators must be at least 15 mm. After closing the door of the smokehouse, you need to press the "control" button. If the light is on, then the crate is positioned correctly.
Advice: If at the end of the smoking process, let the smokehouse run for another 10-15 minutes without a rail, then after opening the installation door, there will be no smoke in the chamber. In this way, smoke can be avoided in the room.
Deviations from traditional regimes occur at each production facility; for the production of high-quality products, it is necessary to adjust the technological parameters. Table 5 shows the main conditions that affect the changes in smoking parameters.
Table 5. Conditions affecting the smoking regime
|
Condition |
Change |
Smoking time |
|
|
Fish size |
Increase |
Decrease |
Invariably |
|
Invariably |
Increase |
||
|
Fat content of fish |
Increase |
Invariably |
Increase |
|
Increase |
Increase |
||
|
Color |
Strengthening the color |
Decrease |
Increase |
|
Fish dryness |
Not dry enough |
invariably |
Increase |
Losses during drying and smoking range from 4-5%.
9. Packing
For making trout fillets smoked fish immediately sent to packaging, fillet - a piece of cold-smoked for cutting and packaging.
For the production of cold-smoked fillets, fillets must be skinned. Skinning can be carried out manually or on a skinning machine. Cut the skinned fillet and pack.
The fish removed from the cages must first be packaged in mesh boxes, shifted with parchment (or parchment), and then packaged in consumer packaging or shipping containers.
For retail sale by weight:
- Pack the trout fillet in a shipping container and send it to the warehouse or to the place of sale. Smoked fillets must be removed from the wire rack and packed in a corrugated box, laying each layer of fillets with parchment. Another option is packaging in a plastic bag on a Henkelman vacuum packaging machine.
- To make fillet slices, the whole fillet is cut into slices by hand or using a slicer. Pack the slices in a plastic bag. Seal the plastic bag on a Henkelman vacuum packaging machine.
- Balyk, I am pleased to pack it in a corrugated box, laying each layer with parchment.
For the manufacture of products in consumer packaging:
- Place the whole fillet on an appropriately sized foil pad and pack in a plastic bag. Seal the edge of the bag on a Henkelman vacuum packaging machine. The bag must fit snugly against the fish, the packaging must be airtight and not let in air.
- To make a fillet piece, the whole fillet must be cut into pieces of the desired mass. If the piece is underweight, it is allowed to put 1 appendage, but not more than 10% of the net weight of the product. Next, put the finished piece on the substrate (the appendage must be put under the piece) and pack it in a plastic bag. Seal the plastic bag on a Henkelman vacuum packaging machine.
- To make fillet slices, the whole fillet is cut into slices by hand or using a slicer. The slicer will provide a more aesthetic cut. Place the slices on a suitable size support and wrap them in a plastic bag. Seal the plastic bag on a Henkelman vacuum packaging machine.
- Pack the delicacy in a plastic bag and seal it on a vacuum packing machine.
- Wrap it in a plastic bag and vacuum seal it on a packaging machine.
Fig. 4 Fillet piece in vacuum packing
Fig. 5 Cold smoked trout balyk
In conditions of small production, it is more expedient to use plastic bags of various thicknesses. For production with a large volume (pieces, slices), it is better to use an automatic vacuum sealer (Tiromat, Multivac). Instead of bags, a film is used, on which a substrate with a product is placed, and then the top film is soldered under vacuum.
10. Calculation of profitability for cold-smoked trout
Profitability for a given SOE in different distribution channels (wholesale, chain retail, large wholesale).
Product profitability is the ratio of the profit per unit of the product produced to the cost of the product. The profit per item can be found from the difference between the wholesale price of the item and the cost price.
The profitability of products (it is also called the rate of profit) is the ratio of profit (its total amount) to product sales (the relative amount of profit, which accounts for only 1 ruble of current costs) and production costs.
With the help of the profitability of products, the very efficiency of production of specific types of products is assessed, while the profitability of production, or the overall balance sheet profitability, as a whole, serves as an indicator of the company's performance.
The profitability of products (services or works) can be determined by the organization as a whole or by individual types of products. With the help of the profitability of products, it is possible to determine whether it is possible for certain types to reduce the cost price. You can also calculate the planned profitability if the company wants to implement a new product.
In order to find the profitability of a product as an indicator of the effectiveness of all costs of production or marketing, you should use the following formula (1):
Profitability = Profit / Cost * 100%
For clarity, let's calculate the profitability of the product by solving a small problem.
Production capacity - 200 kg per shift of the finished product. Change in month 22.
The prime cost of SE (raw materials and materials) - 600 rubles / kg.
The number of workers - 5 people. Salary - 15,000 rubles / person.
Proceeds from the sale of products - 800 rubles / kg.
Let's calculate the total labor costs per 1 kg of the finished product: 60,000 salary / 4400 GP per month = 13.63 rubles / kg. The profitability is equal to: 200 profit / 613.63 * 100% = 32.59%
Usually the product profitability is lower than in the example. The lowest profitability for the production of large-scale wholesale batches of products, higher than the small-scale ones, and the highest for retail chain sales.
11. Storage of finished products (FP)
Storage of GP complies with GOST or TU according to which it was manufactured.
For cold-smoked trout without vacuum - 20 days at t◦0 ÷ -8C (packed in a corrugated box tesha, balyk products, fillets, fillets - a piece and fillets-slices);
For cold-smoked trout, vacuum packed:
- for fillets, cold-smoked meat and fillets - 40 - 90 days at t = 0 ÷ -3 ° C, depending on the regulatory document;
- for fillet slices - 35 - 60 days at t = 0 ÷ -3 ° C, depending on the regulatory document;
- for balyk products - 40-90 days at t = 0 ÷ -3 ° C, depending on the normative document.
There are regulatory documents according to which you can store products in freezing temperatures.
12. Delivery to the point of sale and storage
Delivery is organized by road, preferably with an isothermal van equipped with a refrigerator.
The conditions of transportation and storage at the point must be identical to those of storage in production (single cold chain).