CN103070422B - Frying process of tuna - Google Patents
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- CN103070422B CN103070422B CN2012104307664A CN201210430766A CN103070422B CN 103070422 B CN103070422 B CN 103070422B CN 2012104307664 A CN2012104307664 A CN 2012104307664A CN 201210430766 A CN201210430766 A CN 201210430766A CN 103070422 B CN103070422 B CN 103070422B
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, and in particular relates to a frying process of tuna. The process comprises the following steps: first, soaking treated tuna for 0.5-1 h with a pre-treatment liquid; then soaking the tuna in a color care liquid for 10-20 min; then steaming the tuna in a cooking pot for 5-10 min; and frying the tuna with oil temperature at 125-155 DEG C till water content of the tuna reaches 8-12%. A fried tuna product produced by the frying process provided by the invention not only maintains crisp and delicious taste but also has reduced oil; therefore, the invention provides a green and healthy preparation process of fried tuna for people.
Description
Technical field
The present invention relates to technical field of aquatic product processing, be specifically related to a kind of frying technological process of tuna.
Background technology
Tuna is a kind of common marine fishes, but the problem existed due to the processing technology of tuna causes people to be underutilized the nutritive value of tuna.Fried food extensively is subject to popular liking because of its unique mouthfeel, and physics and the chemical change of oil and food in frying course have been given the aesthetic quality of fried food expectation, have also produced more harmful substance simultaneously.And the interior existence due to highly unsaturated fatty acid of tuna body, the fried impact on its quality of high temperature is more obvious.Produce free fatty because hydrolysis occurs in hydration, cause oily smoke point to reduce, but also a series of chemical reaction can occur, as thermal decomposition, polymerization and condensation etc., thereby cause the quality of fish oil to reduce as the viscosity increase, iodine number reduces, acid number raises, and smoke point reduces, and foam volume increases and produces penetrating odor etc., unstable, the easy oxidation of fish oil, very easy destroyed, also very unfavorable to the maintenance of nutritive value.In addition, the high grease problem that fried tuna brings has caused certain psychological hidden danger also to people's the modern life.
External in recent years the Research Literature report of fried food is mainly laid particular emphasis on to the fried technology of deep layer.Comprise: reduce the fat content of product, improve the quality aspect of product; Study fried Mass And Heat Transfer Process rule, set up the model of the evaporation of moisture in frying course and fat absorption, thereby provide the theoretical prediction system of science for the production of fried product.There are a series of defects such as fat content is high, kind is dull, storage poor quality, production cost height in domestic vacuum frying product, and the product of exploitation is the fruits and vegetables vacuum frying goods such as banana, apple at present, not about relating to the research of fish vacuum low-temperature frying technology.Therefore, the good organoleptic quality of guarantee fund marlin fried food and reduce the generation of harmful substance and reduce the key that fat content becomes this industry how.
The patent that application number is 200810141027.7 discloses a kind of method of fried crisp bone fish, and it has made up some defects of other way, and the major ingredient fish bar of this invention/500-1000 gram, vinegar 10 grams, salt 10 grams, edible oil is appropriate, starch is appropriate; Its preparation method is: the first step is flooded stain with salt; Second step soaks with vinegar, and the temperature 40-60 degree of vinegar is put fish in vinegar into and soaked and pull out in 5-10 minute, and it is fried that the 3rd step is hung paste, and the fish that vinegar is soaked is put in boiled oil cauldron and explodes yellow getting final product after hanging and sticking with paste; The 4th step vacuum packaging is furnished with the seasoning bag of in-built condiment simultaneously; Also can explode rear instantly, also can be processed again, braised in soy sauce, sweet and sour can; Taste after packing, brown and crisply keep inconvenience in 12 months; Delicious flavour of the present invention, brown and crisp, all-ages, without the puncture mouth.The method can not fully demonstrate unique mouthfeel of fried food, and is not suitable for tuna.
Summary of the invention
The objective of the invention is the present situation that lacks the important process of the fried technology of tuna in existing tuna product in order to improve, solve at present according to traditional frying technological process to tuna is carried out that the fried tuna grease content that exists in frying course is high, mouthfeel is poor and fish oil is unstable, easy oxidation, is very easy to destroyed problem, a kind of frying technological process of tuna is provided.
In order to reach the foregoing invention purpose, the present invention by the following technical solutions:
A kind of frying technological process of tuna comprises the following steps:
(1) pre-treatment: the tuna of handling well is first soaked to 0.5-1h with pretreatment liquid, drain standbyly, pretreatment liquid is comprised of each component of following percentage by weight: Tea Polyphenols 0.1-1%, and hydrochloric acid 0.5-2%, all the other are water; Pre-treatment is the bacterial content that reduces tuna, and the health of guarantee fund marlin raw material is avoided further rotting of tuna.
(2) color retention: the tuna after step (1) is processed is put into colour protecting liquid and is soaked 10-20min, drain standby, colour protecting liquid is comprised of each component of following percentage by weight: phytic acid 2-5%, L-AA sodium 2-3%, surfactant 0.1-0.5%, sodium chloride 3-6%, glycine 0.1-0.5%, all the other are water; Color for fear of tuna changes in frying course, add color stabilizer tuna is carried out to a protection, phytic acid has the effect of protecting look, and L-AA sodium has certain protective effect to the color and luster of tuna, and surfactant has barbotage; Suspension effect; Demulsification and froth breaking effect can make to oppress fluffy in the frying course of tuna, increase mouthfeel.
(3) steam: the tuna after step (2) is processed steams 5-10min with steam in digester, and the pressure of steam is 0.3-0.5MPa; Steam is in order to allow the flesh of fish of tuna soften in advance shortening, to reduce the fried time, preventing the Excessive Intake grease.
(4) fried: the tuna after step (3) is processed is that under 125-155 ℃, the fried water content to tuna is 8-12% in oil temperature.At applicable temperature, can make the flesh of fish meat of tuna keep delicious mouthfeel, excess Temperature easily causes spoiled, and temperature is too low, and mouthfeel is not good enough, and how many water content of tuna has directly affected mouthfeel, and the very few mouthfeel of water content is poor, and sense of anxiety is arranged.
As preferably, described surfactant is Tween-20, Tween-60 or Tween-80.
As preferably, step (4) adopts vacuum frying, and vacuum is-0.05 ~-0.02MPa.Vacuum frying is owing to being, at certain vacuum and lower temperature, article are carried out to the fried dehydration drying, the various disadvantageous changes of having avoided central enterprise and high temperature to produce, can make product preserve to greatest extent original color and nutritional labeling, the video tip idea that meets modern's nature, nutrition, health, simultaneously, under vacuum state, the gasification of the moisture accumulation of the flesh of fish is expanded, and mouthfeel is crisp.
As preferably, in step (4), oil is comprised of each component of following percentage by weight: antioxidant 2-4%, and cellulose ether 1-5%, all the other be oily.Antioxidant reduces the oxidation deterioration of the flesh of fish in frying course, can reduce the adding of cellulose ether the content of grease in the fried tuna flesh of fish, thereby the picked-up of grease in the minimizing frying course, and then reduce the total content of fried tuna grease, can also improve simultaneously fried tuna mouthfeel, extend the fried drain period, improve the utilization rate of fried product and reduce the cost of grease.
As preferably, described antioxidant is butylated hydroxy anisole, ditert-butylhydro quinone or vitamin E.
As preferably, described cellulose ether is methylcellulose, hydroxypropyl methylcellulose or carboxymethyl cellulose.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows:
(1) the perfect fried technology about tuna for current neither one, provide a kind of and can carry out to tuna the technique of fried operation;
(2) fried product of having avoided conventional frying technological process to prepare impels the excess intake of people to grease, makes the fried product of tuna more meet the requirement of environmental protection;
(3) the fried product of the tuna prepared has guaranteed palatable crisp a little on the basis of low grease, make not only mouthfeel better and the shelf-life longer;
(4) in frying course, the stability of oil strengthens, and has slowed down the rotten of oil, has reduced the oily replacing time, thereby has saved resource.
The specific embodiment
Below by specific embodiment, the invention will be further described.
Embodiment mono-
A kind of frying technological process of tuna comprises the following steps:
(1) pre-treatment: the tuna of handling well is first soaked to 0.5h with pretreatment liquid, drain standbyly, pretreatment liquid is comprised of each component of following percentage by weight: Tea Polyphenols 0.5%, and hydrochloric acid 2%, all the other are water;
(2) color retention: the tuna after step (1) is processed is put into colour protecting liquid and is soaked 10min, drain standby, colour protecting liquid is comprised of each component of following percentage by weight: phytic acid 4%, L-AA sodium 3%, surfactant is Tween-20 0.1%, sodium chloride 5%, glycine 0.5%, all the other are water;
(3) steam: the tuna after step (2) is processed steams 5min with steam in digester, and the pressure of steam is 0.4MPa;
(4) fried: the tuna after step (3) is processed oil temperature be 155 ℃ of lower vacuum fryings to the water content of tuna be 8%, vacuum is-0.03MPa, wherein oil is comprised of each component of following percentage by weight: antioxidant butylated hydroxy anisole, 4%, cellulose ether is methylcellulose 1%, and all the other are oil.
After fried getting well, product is carried out to technology of the package.
Embodiment bis-
A kind of frying technological process of tuna comprises the following steps:
(1) pre-treatment: the tuna of handling well is first soaked to 0.8h with pretreatment liquid, drain standbyly, pretreatment liquid is comprised of each component of following percentage by weight: Tea Polyphenols 1%, and hydrochloric acid 0.5%, all the other are water;
(2) color retention: the tuna after step (1) is processed is put into colour protecting liquid and is soaked 15min, drain standby, colour protecting liquid is comprised of each component of following percentage by weight: phytic acid 5%, L-AA sodium 2%, surfactant is Tween-60 0.3%, sodium chloride 6%, glycine 0.1%, all the other are water;
(3) steam: the tuna after step (2) is processed steams 7min with steam in digester, and the pressure of steam is 0.5MPa;
(4) fried: the tuna after step (3) is processed oil temperature be 125 ℃ of lower vacuum fryings to the water content of tuna be 10%, vacuum is-0.02MPa, wherein oil is comprised of each component of following percentage by weight: antioxidant is ditert-butylhydro quinone 2%, cellulose ether thing hydroxypropyl methylcellulose 3%, all the other are oil.
After fried getting well, product is packed.
Embodiment tri-
A kind of frying technological process of tuna comprises the following steps:
(1) pre-treatment: the tuna of handling well is first soaked to 1h with pretreatment liquid, drain standbyly, pretreatment liquid is comprised of each component of following percentage by weight: Tea Polyphenols 0.1%, and hydrochloric acid 1.5%, all the other are water;
(2) color retention: the tuna after step (1) is processed is put into colour protecting liquid and is soaked 20min, drain standby, colour protecting liquid is comprised of each component of following percentage by weight: phytic acid 2%, L-AA sodium 2.3%, surfactant Tween-80 0.5%, sodium chloride 3%, glycine 0.3%, all the other are water;
(3) steam: the tuna after step (2) is processed steams 10min with steam in digester, and the pressure of steam is 0.3MPa;
(4) fried: the tuna after step (3) is processed oil temperature be 136 ℃ of lower vacuum fryings to the water content of tuna be 12%, vacuum is-0.05MPa, wherein oil is comprised of each component of following percentage by weight: antioxidant is vitamin E 3%, cellulose ether is carboxymethyl cellulose 5%, and all the other are oil.
After fried getting well, product is packed.
In each embodiment in the present invention, the fat content of the fat content of fried tuna and conventional frying technological process is in Table 1.
Table 1
| ? | Embodiment mono- | Embodiment bis- | Embodiment tri- | Conventional |
| Fat content | 16% | 16.5% | 14% | 25-30% |
As can be seen from Table 1, fried tuna prepared by embodiments of the invention is under the prerequisite of the mouthfeel that guarantees palatable crisp, reduced the content of grease, the fried product of tuna prepared by sufficient proof the present invention is that a kind of environmental protection meets people's health diet theory instantly.
Claims (5)
1. the frying technological process of a tuna, is characterized in that, comprises the following steps:
(1) pre-treatment: the tuna of handling well is first soaked to 0.5-1h with pretreatment liquid, drain standbyly, pretreatment liquid is comprised of each component of following percentage by weight: Tea Polyphenols 0.1-1%, and hydrochloric acid 0.5-2%, all the other are water;
(2) color retention: the tuna after step (1) is processed is put into colour protecting liquid and is soaked 10-20min, drain standby, each component by following percentage by weight of colour protecting liquid forms: phytic acid 2-5%, L-AA sodium 2-3%, surfactant 0.1-0.5%, sodium chloride 3-6%, glycine 0.1-0.5%, all the other are water;
(3) steam: the tuna after step (2) is processed steams 5-10min with steam in digester, and the pressure of steam is 0.3-0.5MPa;
(4) fried: the tuna after step (3) is processed is that under 125-155 ℃, the fried water content to tuna is 8-12% in oil temperature, and oil is comprised of each component of following percentage by weight: antioxidant 2-4%, and cellulose ether 1-5%, all the other are oil.
2. the frying technological process of tuna according to claim 1, is characterized in that, the surfactant of described step (2) is Tween-20, Tween-60 or Tween-80.
3. the frying technological process of tuna according to claim 1, is characterized in that, step (4) adopt vacuum frying, vacuum be-0.05 ~-0.02MPa.
4. the frying technological process of tuna according to claim 1, is characterized in that, described antioxidant is butylated hydroxy anisole, ditert-butylhydro quinone or vitamin E.
5. the frying technological process of tuna according to claim 1, is characterized in that, described cellulose ether is methylcellulose, hydroxypropyl methylcellulose or carboxymethyl cellulose.
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| CN2012104307664A CN103070422B (en) | 2012-11-02 | 2012-11-02 | Frying process of tuna |
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| CN2012104307664A CN103070422B (en) | 2012-11-02 | 2012-11-02 | Frying process of tuna |
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| CN103070422B true CN103070422B (en) | 2013-12-25 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104286958A (en) * | 2014-09-15 | 2015-01-21 | 苏州口水娃食品有限公司 | Preparation method of fish product |
| CN105285783A (en) * | 2015-11-16 | 2016-02-03 | 广西立扬建筑装饰工程有限公司 | Manufacturing method for original-flavor inkfish can |
| CN107183576A (en) * | 2017-04-28 | 2017-09-22 | 兰溪百晟食品科技有限公司 | A kind of vacuum frying technology of instant steck |
| CN108157865A (en) * | 2018-02-08 | 2018-06-15 | 长沙理工大学 | A kind of processing method of fried carrot crisp chip |
| CN112715869A (en) * | 2020-12-31 | 2021-04-30 | 广东鹰金钱海宝食品有限公司 | Fishy smell removing method for tuna red meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376406A (en) * | 2001-03-24 | 2002-10-30 | 黄昌茂 | Method for preparing vacuum oil-field food |
| CN1685959A (en) * | 2005-04-22 | 2005-10-26 | 左文涛 | Fried hollow bean |
| CN101233919A (en) * | 2008-03-05 | 2008-08-06 | 浙江工商大学 | Method for preparing tuna food |
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