CN102742870B - Method for processing tuna instant seasoned dried-fish - Google Patents
Method for processing tuna instant seasoned dried-fish Download PDFInfo
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- CN102742870B CN102742870B CN2012102232786A CN201210223278A CN102742870B CN 102742870 B CN102742870 B CN 102742870B CN 2012102232786 A CN2012102232786 A CN 2012102232786A CN 201210223278 A CN201210223278 A CN 201210223278A CN 102742870 B CN102742870 B CN 102742870B
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Abstract
The invention discloses a method for processing tuna instant seasoned dried-fish. The method comprises boiling the tuna after screening, so that fish and bones are convenient to separate and slicing is easy; immersing fillets into a flavor liquid consisting of soy and other components to pickle and season, and turning and mixing the fillets every 1 to 2 hours, so that the flavor liquid penetrates well and flavoring effect is relatively good; and drying the pickles and seasoned fillets with hot wind at a temperature of 50 to 75 DEG C for 3 to 5 hours, and turning the fillets every 0.5 to 1 hour, so that the air drying time is relatively few, water loss of the tuna fillets is small, the taste is good, and the fillets are uniformly dried to get the dried fish with uniform caramel color. Therefore, the method has advantages of well penetrated seasoned dried-fish, good-color dried-fish, relatively little drying time and relatively good drying effect.
Description
Technical field
The present invention relates to the dried fish process technology, specifically relate to the processing method with a kind of tuna instant seasoning dried fish.
Background technology
Traditional dried fish due to delicious food, nutrition, chew energetically, obtained the consumer and liked.The raw material of making dried fish mainly contains fresh-water fishes, saltwater fish and squid etc.The dried fish processing method comprises impurity elimination, decaptitates, removes the peel, bones and oppressed, then dries and to obtain, and wherein oppresses or boils or do not boil, and can pickle the flesh of fish or the liquor-saturated system flesh of fish before oven dry, after oven dry, also can smoke etc.As the application for a patent for invention of publication number CN1819770, after disclosing the raw material fish and boiling or cook, oppressed, then dried.The application for a patent for invention that publication number is CN102224947, this patent discloses the production method of seasoned drunk dried fish, by the fish piece being pickled to raw meat, clean to drain and obtain fillet, use again the seasonings such as spiceleaf, anise, then first under 50 ℃ air-dry 4 hours, under 30 ℃ air-dry 16 hours again, obtain dried fish.The application for a patent for invention that publication number is CN101073417, disclose the processing method of freshwater dried fish, and fish meat sheet is pickled by seasonings such as white sugar, Huang spill, the air-dry 6-9 hour under 40 ℃ of rear elder generation, then under 180 ℃ baking 1-2 minute, then the rail sheet obtains dried fish.Above-mentioned various processing method, air-dry time is longer, but air-dry effect is poor on the contrary.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing method of tuna instant seasoning dried fish, and better, the dried fish color and luster is good in the dried fish seasoning infiltration that this processing method obtains, and air-dry time is less, and air-dry effect is better.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of processing method of tuna instant seasoning dried fish, and its step is as follows:
A, the tuna impurity elimination is cleaned after, under 65 ℃~100 ℃, boil to the flesh of fish well-donely, cut again fish meat sheet after peeling;
B, above-mentioned fish meat sheet is immersed in baste, under 5 ℃~20 ℃, pickle 3~12 hours, the weight percent component of described baste is: vegetable oil 1~2%, sugar 12~20%, soy sauce 11~14%, chilli powder 1.5~2.4%, curry powder or five-spice powder 0.6~1.6%, surplus is water, while pickling, every 1~2 hour, turns described fish meat sheet once; In baste, caramelization, Maillard reaction can occur in soy sauce when drying, and have given the distinctive burnt sugar coloring of dried fish and tempting fragrance, and the color and luster of having covered the low value tunas such as stripped tuna is not good, the sour shortcoming of distinguishing the flavor of; Turned fish meat sheet once every 1~2 hour, better, the seasoning effect is better in the baste infiltration like that;
Fish meat sheet after c, taking-up are pickled, divide on mesh screen, and at 50 ℃~75 ℃ temperature, heated-air drying is 3~5 hours, during heated-air drying, every 0.5~1 hour, stirs described fish meat sheet once; 50 ℃~75 ℃ heated-air dryings, the water loss of tuna fish meat sheet is less, and mouthfeel is good, and the heated-air drying fish meat sheet that frequently overturns, avoid occurring the too fast phenomenon of local desiccation, and the fish meat sheet drying is more even, and the dried fish burnt sugar coloring obtained is even;
D, heated-air drying are complete, and take out fish meat sheet and carry out vacuum packaging, then wet sterilization 30~45 minutes, obtain tuna instant seasoning dried fish.
Compared with prior art, the invention has the advantages that a kind of processing method of tuna instant seasoning dried fish, by to boiling after the tuna impurity elimination, the flesh of fish and bone convenient separation, section easily, fish meat sheet immerses in the baste be comprised of components such as soy sauce again pickles seasoning, and turned fish meat sheet once every 1~2 hour, the baste infiltration better, the seasoning effect is better, pickle flavouring fish sliced meat heated-air drying 3~5 hours at 50 ℃~75 ℃ temperature, stirred fish meat sheet once every 0.5~1 hour, air-dry time is less like this, the water loss of tuna fish meat sheet is less, mouthfeel is good, the fish meat sheet drying is more even, the dried fish burnt sugar coloring obtained is even.Therefore have dried fish seasoning infiltration better, the dried fish color and luster is good, and air-dry time is less, and air-dry effect advantage preferably.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
A kind of processing method of tuna instant seasoning dried fish, cut the fresh tunas such as Oriental bonito the foreign material such as open internal organ, flowing water clean fish body mucus, blood stains etc. then boil to the flesh of fish well-done under 50 ℃~100 ℃, cut again fish meat sheet after peeling, fish meat sheet is separated with head, bone; Again fish meat sheet is immersed in baste, under 5 ℃~25 ℃, pickle 3~12 hours, the weight percent component of this baste is: vegetable oil 1~2%, sugar 12~20%, soy sauce 11~14%, chilli powder 1.5~2.4%, curry powder 0.8~1.6%, surplus is water, while pickling, every 1~2 hour, turns fish meat sheet once; Fish meat sheet after taking-up is pickled, divide on mesh screen, and at 50 ℃~75 ℃ temperature, heated-air drying is 3~5 hours, during heated-air drying, every 0.5~1 hour, stirs described fish meat sheet once; Heated-air drying is complete, and take out fish meat sheet and carry out vacuum packaging, then wet sterilization 30~45 minutes, obtain tuna instant seasoning dried fish.
Embodiment 2
Substantially the same manner as Example 1, difference is that the Oriental bonito fish is substituted by plain bonite, and curry powder is substituted by five-spice powder, and the weight percentage of five-spice powder is 0.6~1.4%.
Embodiment 3
Substantially the same manner as Example 1, difference is that the Oriental bonito fish is substituted by circle frigate mackerel fish.
Embodiment 4
Substantially the same manner as Example 1, difference is that the Oriental bonito fish is substituted by yellowfin tuna.
Above-mentioned Oriental bonito, plain bonite, circle frigate mackerel or yellowfin tuna are all commercially available obtaining, and fish meat sheet salting period length is relevant with fish meat sheet thickness, and more than reaching from 0.1 centimetre~1 centimetre of fish meat sheet, salting period was from 3~12 hours.
Claims (1)
1. the processing method of a tuna instant seasoning dried fish is characterized in that step is as follows:
A, the tuna impurity elimination is cleaned after, under 65 ℃~100 ℃, boil to the flesh of fish well-donely, cut again fish meat sheet after peeling;
B, above-mentioned fish meat sheet is immersed in baste, under 5 ℃~20 ℃, pickle 3~12 hours, the weight percent component of described baste is: vegetable oil 1~2%, sugar 12~20%, soy sauce 11~14%, chilli powder 1.5~2.4%, curry powder or five-spice powder 0.6~1.6%, surplus is water, while pickling, every 1~2 hour, turns described fish meat sheet once;
Fish meat sheet after c, taking-up are pickled, divide on mesh screen, and at 50 ℃~75 ℃ temperature, heated-air drying is 3~5 hours, during heated-air drying, every 0.5~1 hour, stirs described fish meat sheet once;
D, heated-air drying are complete, and take out fish meat sheet and carry out vacuum packaging, then wet sterilization 30~45 minutes, obtain tuna instant seasoning dried fish.
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Families Citing this family (7)
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CN102934812B (en) * | 2012-11-22 | 2014-04-02 | 张文跃 | Preparation method and system of dried meat slice |
CN103330236A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Biltong and preparation method thereof |
CN104621618A (en) * | 2013-11-14 | 2015-05-20 | 浙江海洋学院 | Processing method of ready-to-eat tuna slice |
CN103969095A (en) * | 2014-04-14 | 2014-08-06 | 中国水产科学研究院黑龙江水产研究所 | Preparation method for whitebait muscle stable isotope analysis sample |
CN105077378B (en) * | 2014-06-27 | 2017-07-18 | 浙江省海洋水产研究所 | A kind of spiced tuna fillet processing technology |
CN105146591B (en) * | 2015-09-08 | 2019-04-12 | 浙江省海洋开发研究院 | A kind of preparation method of tuna dried fish |
CN115039858A (en) * | 2022-07-26 | 2022-09-13 | 浙江兴业集团有限公司 | Smoked tuna meat slice |
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JP2614748B2 (en) * | 1988-06-29 | 1997-05-28 | 日本曹達株式会社 | Pressed flower products |
KR940003988B1 (en) * | 1991-12-26 | 1994-05-10 | 동원산업 주식회사 | Process for slice of tuna |
JP3530637B2 (en) * | 1995-07-04 | 2004-05-24 | 株式会社にんべん | Production method of seasoned fish knot or seasoned fish boiled dried fish |
JP2002142727A (en) * | 2000-11-16 | 2002-05-21 | Kiyoushiyoku:Kk | Method for producing dried seasoned tuna |
US20080069926A1 (en) * | 2006-09-15 | 2008-03-20 | Solae, Llc | Retorted Fish Compositions and Simulated Fish Compositions Comprising Structured Plant Protein Products |
CN101810347A (en) * | 2009-02-23 | 2010-08-25 | 中国水产科学研究院东海水产研究所 | Processing method of dried mackerel flesh |
KR101219282B1 (en) * | 2010-12-17 | 2013-01-08 | 홍성길 | Manufacturing method for fried tuna |
CN102246978B (en) * | 2011-05-31 | 2013-04-24 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
CN102240045B (en) * | 2011-08-01 | 2013-08-14 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish slices |
CN102342540B (en) * | 2011-09-05 | 2013-04-03 | 华中农业大学 | Low-temperature air-drying fish and making method thereof |
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