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Mininced Meat .pptx food science and technology
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- 2. WHAT IS FISHMINCE ? • Fish mince or minced fish is the fish separated from the bones in a ground form • The most common way of separating edible flesh from waste by filleting, but a greater amount of flesh can be recovered in the form of a coarse mince by putting either the unfilleted fish, or the waste left after filleting through a bone separator. • Mince could be the intermediate product for versatile product development. • For e.g.:- sausages, frozen battered and breaded products, and dried fish flesh flakes. • Mince technology is well adoptable for underutilized species including pelagic fish. • Mince is preserved and marketed often in the from of frozen blocks.
- 3. Minced fish isusually frozen and then thawed and used in formulated sea foods including fish sticks, fish cakes, nuggets and added-value or specialty products. • Washed minced fish that has been blended with stabilizing ingredients is called surimi and is used in popular items such as imitation crab.and other analogue products • Source of fish mince using :- ✓ Hand or ✓ Machine Flesh can be separated from any size and species of fish in the minced form. • Fish species low in fat and high in meat content are considered more suitable. • Meat or bone separator are used for this purpose that seperate the soft parts of the fish like flesh,guts etc from the harder parts like bones ,scales & fins.
- 4. PREPARATION OF FISHFOR MINCING • Whole white fish such as cod, threadfinbream and haddock should be gutted and headed. • In addition the section of back bone immediately above the belly cavity should be removed; otherwise blood along the back bone causes discolouration and spoilage of the mince and large pieces of bone tend to damage the rubber belt of the separator. • Whole fatty fish should be gutted and headed, and then split to make them easier to pass through the separator. • The skin should be removed from soft-skinned species before putting them through the separator; otherwise too many fragments of skin will pass through with the mince. • Trimmings being prepared for separation should be washed to remove adhering debris and drained before being fed in to the machine
- 5. PRINCIPLE Most common typeshave an adjustable belt and Perforated drum rotating in opposite directions, between which the fish is pressed. • The flesh, with some blood and fat, is forced in to the drum and, the skin and bones are rejected. • The tension of the belt and the size of the perforation on the drum decide the yield and quality of mince. • Size of the perforation ranges from 1-5 mm. • With lower size perforation the mince obtained is of fine size and good colour; but the losses will be high during washing. • The yield is better when the size of the perforation is larger.
- 6. MANUFACTURING STEPS OFFISH MINCE Raw material receiving Sorting & Cleaning. Heading /Gutting washing Deboning & Mincing Washing Refining Dewatering/Screw pressing Shaping & Packing Freezing Cold storage Frozen mince.
- 7. PROCESSING Raw material Receiving •Fresh whole fish , received in insulated vehicle, is unloaded and taken in to material receiving room. • Organoleptic inspection and temperature check of the raw material is carried out and if found unacceptable, is rejected back to the suppliers. • Fish is drained & weighed. • Raw material is iced properly and if necessary stored in the chill room (2-5°C) properly iced. • Sorting & cleaning • Before processing can begin, the fish must be sorted according to size. • This is done so that when the fish are processed by machine . • The processing speed can be increased and the yield of fillets is raised. • Sorting can be performed automatically using either roller or caterpillar type apparatus.
- 8. Heading & Gutting •Mechanical fish meat separators, that remove virtually all the flesh from the frame of a properly prepared fish. • There are several methods to prepare fish for deboning,. • Once is to remove the head, gut and thoroughly clean the belly walls before deboning the carcass. • The other is to fillet the fish and then debone the fillet, which also contains skin and bone. • Washing • After heading, gutting and washing, it is necessary to remove the blood and adherent particles which make it suitable for deboning.
- 9. Deboning & Mincing| Meat separator. • Deskinned and deboned fillets give cleaner minced meat because blood, membrane, and other contaminants have been removed • A deheaded and gutted carcass, on the other hand, results in a higher final yield of minced flesh, but the quality loss to a minimum. • Washing • The most important step of fish mince processing to ensure maximum gelling, as well as colourless and odourless mince, is efficient washing. • Many of the problems with colour, taste and odour that develop in minced is minimized or eliminated when washed. • The number of washing cycles and the volumes of water varies with fish species, freshness of fish, type of washing unit, and the desired quality of the mince.
- 10. Refining • The partiallydewatering of mince from the last washing is refined to remove any connective tissue, skin, scales or other undesirable materials. • A typical refiner consist of a cylindrical perforated screen with perforation size of 1-3mm and a screw shaped rotor. • The washed mince is fed to the machine and soft meat emerges from the front part of the refiner. • Hard materials such as connective tissue, skin, bones and scales which cannot escape through perforations are discharged through the end of the refiner as reject. • Dewatering /screw pressing • The moisture content of refined mince is about 90%. • In order to reduce the moisture content to about 80-84%, final dewatering is carried out in a screw shaft . • Generally, the whole diameter of the screen ranges from 0.5 to 1.0mm at the inlet and from 1.0 to 2.0mm at outlet • It is also common to use a 0.1 – 0.3% salt mixture of NaCl and CaCl2 to facilitate the removal of water from the screw pass. Generally, recovery after dewatering accounts for about 20% of the raw materials.
- 11. shaping and packing •Blended material is shaped in to blocks of appropriate size and weight (say 10 kg). • Packed in to polythene bags of automatic machines or by other equipment. • Frozen Mince block. • Frozen mince blocks are usually produced from fish mince, derived from white fish such as cod and haddock by held for approximately 2 ½ hours or until core temperature reaches -25°C in a contact plate freezer or Drum freezer.
- 12. HANDLING AND STORINGOF MINCE Mince should be frozen as soon as it is made, or incorporated in products and then frozen with in 4-5 hours of manufacture; products should be kept chilled while awaiting freezing. • The storage life of frozen mince made from good quality cod and haddock flesh is atleast 6 months at -30°c or 3 months at -20°c, with out significant loss of quality, but some fish like hake, have been found to have a shorter cold store life. • Minces of all species that include a proportion of active tissue from the backbone and gut will also have a reduced cold storage life. • Mince washed with water keeps better than unwashed mince, and mince incorporating additives such as sucrose or sorbitol keeps better than mince without additives.
- 13. ADVANTAGES OF MINCING •Process a variety of value added products having high commercial potential. • It conceals identify of the original fish from which it is made. • Rancidity in fatty fish, can be controlled more easily in minced flesh by intimate mixing with permitted antioxidants or minces of different fat content can be mixed together to give a more desirable result. • Mince can be moulded in to different shapes, and leads it self to continuous production methods.
- 14. DISADVANTAGES OF MINCING Whenfish flesh is minced the texture, flavour and sometimes colour are also changed. • Mince spoils faster than fillets of the same material, mainly because the structure of the flesh is destroyed during separation, and extra care has to be taken to maintain good quality.
- 15. MACHINERY USED • Mechanicaldeboner • Fish mince is usually prepared by gutted and headed fish. • Such fishes are subjected to mechanical deboning. • In the mechanical deboner, fish flesh is forced by means of a rubber conveyor belt through a perforated drum. • The skins and bones from the fillets remain on the outside of the drum, while the fish mince is collected from the inside. • Fish header/gutter • Fish header/ gutter is used for removing the head and viscera or it is done through knobbing the fish i.e. Cutting the head and pulling out the gut in a single process manually. • By doing so, most of the microorganisms and enzymes found in the viscera and gills are removed.
- 16. FISH MINCER FISH GUTTERFISH DEBONER
- 17. MINCE BASED PRODUCTS Fishfinger • Fish finger is a very popular product. • The mince is mixed with 1% salt. • Made in to rectangular slabs and frozen. • The frozen mince is cut in to suitable uniform sizes. • These pieces are given a coating of batter followed by breading. • The battered and breaded fish fingers are flash fried in oil maintained at 180-200° for about 20 seconds. • After cooling the fingers are frozen and stored.
- 18. FISH CUTLETS Fish cutletsare prepared using cooked fish mince; which is mixed with cooked potato, fried onion, spices etc. • It is then formed in to desired shape, each weighing approximately 40g. • The formed cutlets are battered, breaded and flash fried for 20 seconds. FISH BALLS Fish balls are prepared using minced fish mixed with cornstarch,salt and spices and formed in to balls, 2-3 cm in diameter and cooked in boiling brine for 8-10 minutes. • The balls can be further processed as a coated product by pre-dusting, battering and breading or as a heat processed product in a suitable fluid medium.
- 19. FISH BURGER • Moreor less similar to fish cutlets, burgers are made out of mince of lean white fish. • Cooked mince is mixed with cooked potato and mild spices and formed in to round shapes. • Burgers are battered, breaded and flash fried for 20 seconds. FISH SAUSAGE • Fish Sausage is an analogue of sausage made from pork. • The main ingredient is surimi or ground fish meat.The surimi is mixed with salt (3-4%),sugar (2-3%), sodium glutamate (0.3%) starch and soy protein. • At the end of mixing, lard or shortening (5-10%), polyphosphate (0.2-0.3%) and flavourings are added and the minced meat is placed in a casing tube made from vinyl dine chloride. • Stuffing is done by an automatic screw stuffer. • The casing tube is closed by metal rings.The tube is heated in hot water at 85-90°Cfor 40-60 min.. • After heating, it is cooled down slowly to avoid shrinking of the tube and then stored at refrigerated temperature.