CN102524836A - Processing method for dried tuna meat floss - Google Patents

Abstract

The invention relates to a processing method for producing dried tuna meat floss with tunas as material. The processing method includes the following steps: material acceptance check and processing; filleting; flavoring; drying; roasting; rolling; floss making; drying; packaging; and finished product. The processing method has the advantages that: the processing method overcomes the defect of tuna food that tuna food cannot be conveniently eaten by infants and old people due to rough meat and unpalatableness, the dried tuna meat floss is so processed as to be crisp and flavorful and not to be as rough as fibers, and moreover, because the coarse fiber content of the convenient-to-eat dried tuna meat floss is little, the dried tuna meat floss is easy to digest and absorb, and is particularly suitable for infants and old people to eat. The process is reasonable, the production is simple, and the cost is low.

Description

A kind of processing method of tuna dried meat floss

 

Technical field

The present invention relates to a kind of processing method of marine product, particularly a kind of is the processing method of the tuna dried meat floss of raw material with the tuna.

 

Background technology

Tuna (Thunnus) also claim yaito tuna, tuna fish; Have characteristics such as high protein, low fat; Be described as rare nutrient delicious of modern, tuna is the very low marine fishes of a kind of animal fat content, mainly originates in the South Sea, the East Sea and straits, south, Taiwan in China.

Tuna contains a large amount of DHA and EPA.DHA can strengthen cranial nerve, helps to accelerate baby's brain cell growth and intellectual development, is enhanced to people's brain memory power and thinking ability, effectively prevents the generation of senile dementia.EPA has the adjusting blood fat function, promotes to bring high blood pressure down hemetaboly diseases such as angiocardiopathy such as prevention of arterial sclerosis, muscle infarction and cerebral infarction.Tuna contains several seed amino acids that can not form in the human body, and fat content is low, is desirable diet food.

But tuna food is coarse owing to meat, mouthfeel is poor, if deal with improperly, and inconvenient infant and designed for old people.The processing of tuna is always

Summary of the invention

The objective of the invention is to above problem, provide a large amount of experiments of a kind of warp and scientific and reasonable prescription to make tuna become shortcake, crisp, fragrant, no fiber harsh feeling, tasty, and the processing method of the tuna dried meat floss of instant.

Technical scheme of the present invention is following, a kind of processing method of tuna dried meat floss, and it may further comprise the steps:

A, raw material are handled:

Select for use and freeze good tuna, in circulating water, thaw to half thawed state, thaw point is controlled at below 10 ℃;

B, cut open sheet:

Fish is hacked, go internal organ, peeling, vertically downcut from the fish head with cuing open cutter; To the afterbody push broach, cut open into two complete flesh of fish along the vertebrae level, go into cutter from the afterbody of fillet then; Level is removed fish-skin to the head push broach of fillet, and black film and spur again gill; Again every fast fillet are cutd open into the fillet that thickness is about 1 centimetre, use the flushing with clean water fish meat sheet, must not have any impurity;

C, seasoning:

Fillet are prepared by following proportioning and various auxiliary material: oppress 100 weight portions; White granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion add flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate again and carry out seasoning; Seasoning basis of time environment temperature was selected in 7 hours to 15 hours;

D, oven dry:

Fish meat sheet after the seasoning is spread out on the stainless (steel) wire sheet equably, sends into the drying room inner drying; 40 ℃～45 ℃ of drying room temperature stoving time 8-10 hour, are dried and are reached at 25% one 30% o'clock to fillet moisture and get sheet;

E, baking:

Use the infrared ray baking machine to bake 180～200 ℃ of temperature; Time was controlled at 6～8 minutes, made the fillet central temperature reach 95 ℃;

F, roll sheet Cheng Song:

Fillet after will toasting while hot are placed on the rolling-loosening machine and roll, then Cheng Song in Cheng Songji;

G, drying:

Dried fish floss is shakeout, send in the drying tunnel once more dryly, be dried to and contain moisture 16%～18%;

H, packing

Dry dried fish floss is treated that its temperature is cooled to pack after the room temperature to be finished product.

Beneficial effect of the present invention is, adopt above-mentioned side to send out method after, just can obtain shortcake, crisp, fragrant, no fiber harsh feeling, and the tuna dried meat floss of instant, its crude fiber content is less, is easy to digest and assimilate, it is edible to be particularly suited for old man and children.

?

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

A kind of processing method of tuna dried meat floss, it may further comprise the steps:

1. raw material is checked and accepted and is handled

Select for use and freeze good tuna, the fish body is complete.Smell is normal, and eyeball is flat clean, and cornea is bright, and the gill takes on a red color, the muscle high resilience, and kindred closely connects, and hygienic quality should meet the pertinent regulations of " GB2733-94 seawater fish sanitary standard ".Freeze the article fish and should in circulating water, thaw to half thawed state, thaw point is controlled at below 10 ℃.

2. cut open sheet

Fish is hacked, go internal organ, peeling, vertically downcut from the fish head with cuing open cutter; To the afterbody push broach, cut open into two complete flesh of fish along the vertebrae level, go into cutter from the afterbody of fillet then; Level is removed fish-skin to the head push broach of fillet, and black film and spur again gill; Again fillet are cutd open into the fish meat sheet that thickness is about 1 centimetre, use the flushing with clean water fish meat sheet, must not have any impurity.

3. seasoning

Fillet are prepared in following ratio and various auxiliary material: oppress 100 weight portions; White granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion add flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate again and carry out seasoning.The seasoning time decides with environment temperature: temperature is about 15 hours when being lower than 10 ℃; Temperature is about 7 hours when 20 ℃ of left and right sides.

4. oven dry

Fish meat sheet after the seasoning is spread out on the stainless (steel) wire sheet equably, sends into the drying room inner drying.40 ℃ one 45 ℃ of drying room temperature stoving time 8-10 hour, are dried and are reached at 25% one 30% o'clock to fillet moisture and get sheet.

5. baking

Use the infrared ray baking machine to bake temperature 180-200 ℃.Time was controlled at 6-8 minute, made the fillet central temperature reach 95 ℃.

6. roll sheet Cheng Song

Fillet after will toasting while hot are placed on the rolling-loosening machine and roll, then Cheng Song in Cheng Songji.

7. dry

Dried fish floss is shakeout, send in the drying tunnel once more dryly, be dried to and contain moisture 16% one 18%.

8. pack

Dry dried fish floss is treated that its temperature is cooled to pack after the room temperature to be finished product.

The organoleptic indicator, confirm as: form---become cotton-shaped, fiber softening is fluffy, does not have burnt the paste; Color and luster---light yellow or white, color and luster is evenly glossy; Mouthfeel---flavor with sweet and sour flavor is strong obviously, and fragrance is pure, and is fresh and sweet agreeable to the taste, do not have other bad smells.Impurity---do not have.These all are according to experimental result and combine " mouth feel score method and standard " definite technical indicator.

Microbiological indicator, confirm as: total plate count (individual/g)≤30000; Coliform (individual/100g)≤30; Pathogenic bacteria (being pathogenic entero becteria and system characteristic of disease coccus) must not detect.These all are according to experimental result and combine technical indicator national and that industry relevant food health regulation, standard are confirmed.

Below with concrete example the present invention is described, these embodiment are used for understanding the present invention, rather than limit interest field of the present invention.

Embodiment 1:

Choosing flesh of fish 100g, white granulated sugar 15g, salt 5g, soyabean protein powder 1 stand, calcium powder 2g add flavoring 5g such as ginger powder, powder, monosodium glutamate again and carry out seasoning.Be that the seasoning time is 15 hours in 8 ℃ the environment in temperature; Fish meat sheet after the seasoning is spread out on the stainless (steel) wire sheet equably, sends into the drying room inner drying.45 ℃ of drying room temperature, stoving time 10 hours is dried and is reached at 25% o'clock to moisture and get sheet.Use the infrared ray baking machine to bake, 180 ℃ of temperature, the time is controlled at 6min, and the fillet after will toasting while hot are placed on the rolling-loosening machine and roll, then Cheng Song in Cheng Songji.Dried fish floss is shakeout, send in the drying tunnel once more dryly, be dried to and contain moisture 16%, treat that its temperature is cooled to pack after the room temperature to be finished product.

Embodiment 2:

Choosing flesh of fish 100g, white granulated sugar 12g, salt 1 stand, soyabean protein powder 15g, calcium powder 4g add flavoring 5g such as ginger powder, powder, monosodium glutamate again and carry out seasoning.Be that the seasoning time is 7 hours in 20 ℃ the environment in temperature; Fish meat sheet after the seasoning is spread out on the stainless (steel) wire sheet equably, sends into the drying room inner drying.40 ℃ of drying room temperature, stoving time 8 hours is dried and is reached at 30% o'clock to moisture and get sheet.Use the infrared ray baking machine to bake, 200 ℃ of temperature, the time is controlled at 8min, and the fillet after will toasting while hot are placed on the rolling-loosening machine and roll, then Cheng Song in Cheng Songji.Dried fish floss is shakeout, send in the drying tunnel once more dryly, be dried to and contain moisture 16%, treat that its temperature is cooled to pack after the room temperature to be finished product.

Claims (2)

1. the processing method of a tuna dried meat floss is characterized in that: may further comprise the steps:

A, raw material are handled:

Select for use and freeze good tuna, in circulating water, thaw to half thawed state, thaw point is controlled at below 10 ℃;

B, cut open sheet:

Fish is hacked, go internal organ, peeling, vertically downcut from the fish head with cuing open cutter; To the afterbody push broach, cut open into two complete flesh of fish along the vertebrae level, go into cutter from the afterbody of fillet then; Level is removed fish-skin to the head push broach of fillet, and black film and spur again gill; Again every fillet are cutd open into the fillet that thickness is about 1 centimetre, use the flushing with clean water fish meat sheet, must not have any impurity;

C, seasoning:

Fillet are prepared by following proportioning and various auxiliary material: oppress 100 weight portions; White granulated sugar 12-18 weight portion, salt 5-10 weight portion, soyabean protein powder 12-18 weight portion, calcium powder 2-4 weight portion add flavoring 4-6 weight portions such as ginger powder, powder, monosodium glutamate again and carry out seasoning; Seasoning basis of time environment temperature was selected in 7 hours to 15 hours;

D, oven dry:

Fish meat sheet after the seasoning is spread out on the stainless (steel) wire sheet equably, sends into the drying room inner drying; 40 ℃～45 ℃ of drying room temperature stoving time 8-10 hour, are dried and are reached at 25% one 30% o'clock to fillet moisture and get sheet;

E, baking:

Use the infrared ray baking machine to bake 180～200 ℃ of temperature; Time was controlled at 6～8 minutes, made the fillet central temperature reach 95 ℃;

F, roll sheet Cheng Song:

Fillet after will toasting while hot are placed on the rolling-loosening machine and roll, then Cheng Song in Cheng Songji;

G, drying:

Dried fish floss is shakeout, send in the drying tunnel once more dryly, be dried to and contain moisture 16%～18%;

H, packing

Dry dried fish floss is treated that its temperature is cooled to pack after the room temperature to be finished product.

2. the processing method of tuna dried meat floss as claimed in claim 1 is characterized in that: the seasoning time was 15 hours when temperature was lower than 10 ℃; Temperature is 7 hours at 20 ℃.